Managing food safety is an essential part of healthy eating. Good food handling practices can minimize the amount of contaminants in food and reduce the risk of acquiring harmful diseases. In the home environment, food safety principles are often neglected, but they can significantly improve the overall safety of food and reduce the risk of getting sick from contaminated food. These principles include hand washing, personal hygiene, GHP, HACCP, and GMPC.

Personal hygiene

While you might think that maintaining personal hygiene is not important, it is important to maintain good hygiene practices in the home. Good hygiene practices can prevent communicable diseases such as trachoma and diarrhoea. It also contributes to the dignity and comfort of the individual. The following are some tips on personal hygiene. Ensure that you wash your hands before touching food or drink. Avoid touching food or drink if it is contaminated or infected with bacteria.


The current literature review identifies 29 studies that examined handwashing interventions, with two attempting to increase environmental-disinfection behavior. While hand hygiene interventions generally have higher success rates, interventions that target all domains of the COM-B are the most promising. Interventions targeting both hand hygiene and environmental-disinfection behaviors may be the most cost-effective way to prevent reinfection cycles.


The use of HACCP principles allows businesses to focus on particular characteristics of food to reduce the risk of contamination. Standardized inspection processes do not take these characteristics into account. Instead, the system focuses on the monitoring process of a production line to minimize the risk of contamination. The principles of HACCP include hazard analysis, critical control points, establishment of critical limits, and record-keeping procedures.


For consumers, GHP refers to the principles of hygiene and pest control. The GMP standard, on the other hand, focuses on preventing intermediate risks of contamination and the production of safe products. However, this isn’t the only consideration. GHP can improve food safety in the home environment. The federal government is putting its weight behind this process. The FDA has put out a number of materials to help consumers make the most informed choices about food safety.


Good manufacturing practices (GMPs) can help solve many problems related to food safety, including pest control and proper storage of raw ingredients. The extent of these controls varies depending on the size and type of plant. The rigor of control measures may be better addressed by a HACCP plan, which includes procedures for allergen control, physical hazards, and other issues. This article will discuss these and other issues related to evaluating food safety controls.

Pesticide residues

The World Health Organization and the Codex Alimentarius Commission work together to determine what levels of pesticide residues are acceptable for foods. MRLs are guidelines for the maximum level of pesticide residues permitted in fruits, vegetables, meat, dairy products and grains. They have been developed to protect public health and ensure fair trade practices in the international food industry. Although the levels of pesticide residues vary from country to country, reducing them can improve food safety.

ISO 22000

The ISO 22000 standard helps organizations ensure the safe handling of food and to minimize the risks of contamination of food. The standard addresses a number of challenges that exist in the food supply chain and helps improve the overall sensory and nutritional quality of foods. The standard improves service practices and reduces operational costs by directing an establishment to a total quality management system. The new standard also includes a plan-do-check-act cycle that helps organizations implement HACCP principles in their processes.