FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses.

This document has been developed by FAO and WHO following a request from the Thirty-fifth Session of the Codex Committee on Food Hygiene (CCFH) for guidance on HACCP in small and less-developed businesses (SLDBs), to address obstacles, identified by member countries, facing the small food business s...

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Bibliographic Details

Corporate Authors:	World Health Organization, Food and Agriculture Organization of the United Nations
Format:	Book
Language:	English
Published:	Rome : World Health Organization : Food and Agriculture Organization of the United Nations, 2006.
Series:	FAO food and nutrition paper ; 86.
Subjects:	Food Contamination > prevention & control. Food Handling > standards. Guidelines as Topic. National Health Programs. Safety Management. Food contamination. Food handling. Food poisoning.
Online Access:	Connect to online resource