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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
Description
Summary: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 sector. It provides a historical background and a summary of the work of the Codex Alimentarius Commission on HACCP. It identifies the challenges facing small food businesses in the application of HACCP, outlines the steps for the development of a HACCP strategy and describes a number of strategic activities based on the collective experience of experts. Wherever possible, examples of national approaches are provided.--Publisher's description.
Physical Description:xiii, 74 pages : illustrations ; 29 cm.
Also available online.
Bibliography:Includes bibliographical references (pages 41-43).
ISBN:9789251055960 (FAO)
9251055963 (FAO)
9789241595032 (WHO)
9241595035 (WHO)
ISSN:0254-4725 ;