Prerequisite programmes and hygienic design
Define ownership, expected evidence, monitoring and escalation before relying on this control.
World time
Food & Beverage / COHSEW knowledge
Food & Beverage Overview
A farm-to-fork assurance model built around prevention, traceability and consumer protection.
Objective
What this area means for safer, healthier and more responsible operations.
COHSEW connects Good Hygiene Practices, HACCP, supplier assurance, testing, food-safety culture and incident readiness across the complete value chain. Programmes are adapted to product, process, intended consumer, market and applicable law.
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.
Hazard analysis and validated controls
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Traceability and recall capability
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Verification, culture and continual improvement
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.
- 01Build a product and process risk profile
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 02Align sampling and audits with significant hazards
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 03Test withdrawal, recall and crisis communication
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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