FAO/WHO Guidance to Governments on the Application of HACCP in Small And/or Less-developed Food Businesses PDF Download

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FAO/WHO Guidance to Governments on the Application of HACCP in Small And/or Less-developed Food Businesses

FAO/WHO Guidance to Governments on the Application of HACCP in Small And/or Less-developed Food Businesses PDF Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251055960
Category : Business & Economics
Languages : en
Pages : 100

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Book Description
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 hazard analysis and critical control points (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.