Abstract
This study aims to develop comprehensive competency standards for facilitators implementing Good Hygienic Practices (GHP) in the food industry, particularly to align with the new Codex Alimentarius Standard on Principles of Food Hygiene. Through a literature review approach and drawing inspiration from the Regional Model Competency Standard (RMCS), the research seeks to address existing gaps in GHP training and facilitation. The study emphasizes the importance of consistent and effective implementation of food safety practices by formulating structured competency standards covering areas such as GHP application, risk management, specific hygiene practices, and integration with Hazard Analysis and Critical Control Point (HACCP) systems. These standards are anticipated to significantly enhance food safety standards, reduce the incidence of foodborne diseases, and increase consumer confidence in food products. Furthermore, the study's implications extend to future research and policy initiatives aimed at promoting food safety through professional training and global standardization of practices.
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