Good Hygine Practice

Good Hygienic Practices (GHP)– are hygienic and manufacturing practices that provide basic environmental and operating conditions for production of safe and suitable food and are a prerequisite to a successful implementation of HACCP.

Why GHP compliance

GHP compliance covers the minimum sanitary and hygiene practices for food processors, such as hotels and restaurants, to ensure that food is safe and suitable for human consumption. GHP is a required foundation to implement other food safety management initiatives such as GMP, HACCP and ISO 22000. One need GHP compliance to assess

Minimum required standard for food processors
Demonstrates commitment to producing and serving safe food & leads to increased customer confidence
Demonstrates adherence to Governmental regulations
Formulates foundation for GMP, HACCP certification in a sustainable manner

Benefits of GHP compliance

Compliance with law

Reduced consumer complaints

Consumer satisfaction

Enhanced reputation

For those involved in production, good working condition

Certification Journey

The initial assessment determines if the mandatory requirements of the standard are being met and if the management system is capable of proceeding to stage 2

This second assessment determines the effectiveness of the system and seeks to confirm that the management system is implemented and operational

At this point in the process we review any corrective action taken to address findings raised at stage 1 & 2. Certification may be recommended

The organisation’s file are reviewed by an independent and impartial panel and the certifxication decision is made

Successful certification is communicated to the client. Certificates are issued


BAS is an Independent Assessment Body Amalgamated with Accreditation Agency


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Mayflower Valencia,

Krisan business centre,

4th floor 3B, Avinash Road,

Nava India, Coimbatore 641 004. Tamilnadu, India.

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