Good Hygiene Practices and HACCP
Define ownership, expected evidence, monitoring and escalation before relying on this control.
World time
Services / COHSEW knowledge
Food & Beverage
Protect consumers and market access from farm, water and feed through processing, service and retail.
Objective
What this area means for safer, healthier and more responsible operations.
Food assurance depends on strong prerequisite programmes, hazard analysis, traceability, competent people and verified controls. COHSEW supports organisations across the food chain with hygiene audits, sampling, testing, supplier assurance and management-system assessment.
COHSEW principleUse competent, risk-based assurance to prevent harm, verify control and support continual improvement.
Priority controls
Where organisations should focus.
Priorities must be adapted to the organisation, activity, location, affected people and applicable legal requirements.
Biological, chemical, physical and allergen hazards
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Traceability, withdrawal and recall readiness
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Supplier, process and laboratory verification
Define ownership, expected evidence, monitoring and escalation before relying on this control.
How COHSEW supports you
From risk question to measurable assurance.
Our specialists help organisations select proportionate methods, preserve independence and turn technical evidence into action.
- 01Map product, process and intended consumer
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 02Validate controls and monitoring limits
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 03Test recall, incident and communication arrangements
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
Authoritative guidance
Continue with the primary sources.
These external resources informed this page. Always confirm current national law, regulator guidance and contractual requirements for your location.
01FAO/WHO Codex Alimentarius
Codex food safety publications
Open official source ↗02FAO/WHO Codex AlimentariusCodex codes of practice
Open official source ↗03International Organization for StandardizationISO 22000 food safety management
Open official source ↗Information on this page supports awareness and programme design. It is not legal, medical or regulatory advice, does not reproduce the full text of any standard and does not replace competent assessment of your specific circumstances.
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