Control of operation – Section 7
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This guidance document provides detailed information on how to control all operational activities, from food production to consumer use, to ensure that the food is safe and suitable for human consumption.
Control of operation is achieved by identifying and managing all stages or activities within a food operation process that could have an effect on food safety. Some stages or processing activities are critical to food safety. If they are not controlled, they could pose a risk to food safety. To ensure the operation is under control, processes should be properly designed and managed. The products being produced and the processes used should be listed and described. This means listing all incoming raw materials and other ingredients, detailing their composition and/or formulation, describing the methods of production, processing, distribution, and describing the end use of the product by the consumer. Such detail will help to identify and control any hazards and prevent contamination. Control systems should be designed, implemented and monitored to be effective.
This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969).
Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.