Primary production – Section 2
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This guidance document provides instructions on how to identify potential food safety hazards in primary production and information on how to control them.
The types of activities involved in raising animals, growing crops, farming fish, hunting and fishing can introduce multiple hazards that can enter the food chain at the stage of primary production. Food safety along the value chain can only be assured if primary production activities are managed in a way that reduces the likelihood of introducing a contaminant that could affect the safety of the food, or make it unsuitable for consumption.
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.