GAPs, GMPs, GHPs, and HACCP

Abstract

Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs), and Good Hygienic Practices (GHPs) are imperative in food processing, regardless of the type of product or the size of the enterprise. This chapter provides a brief summary of these approaches and brings in the concept of Hazard Analysis and Critical Control Points (HACCP). The example of preparing homemade strawberry jam is used to illustrate these concepts and point out the confusion that often arises between Critical Control Points (CCPs) and Good Hygienic or Good Manufacturing Practices.