Food and Nutrition in the Management of Group Feeding Programmes PDF Download
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Author: Food and Agriculture Organization of the United Nations. Nutrition Programmes Service
Publisher: Food & Agriculture Org.
ISBN: 9789251030844
Category : Food
Languages : en
Pages : 204
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Book Description
Author: Food and Agriculture Organization of the United Nations. Nutrition Programmes Service
Publisher: Food & Agriculture Org.
ISBN: 9789251030844
Category : Food
Languages : en
Pages : 204
Get Book Here
Book Description
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.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: Food & Agriculture Org.
ISBN: 9789251035535
Category : Chloramphenicol
Languages : en
Pages : 104
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251308462
Category : Political Science
Languages : en
Pages : 170
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Book Description
This framework fosters the replication and scaling up of home-grown school feeding models and the mapping of opportunities for linking such programmes with relevant agricultural development and rural transformation investments.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251033647
Category : Technology & Engineering
Languages : en
Pages : 148
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: Food & Agriculture Org.
ISBN: 9789251043707
Category : Technology & Engineering
Languages : en
Pages : 192
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251041765
Category : Technology & Engineering
Languages : en
Pages : 44
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251056325
Category : Business & Economics
Languages : en
Pages : 64
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Book Description
FAO and WHO have a long history of providing scientific advice on food safety and nutrition to Codex Alimentarius and FAO/WHO member countries. Since 2003, both organizations have been implementing a consultative process to guide their efforts to improve the quality, quantity and timeless of the scientific advice provided. The consultative process has followed several steps, including a planning meeting, an electronic forum and a workshop, facilitating an open and transparent review process that considered the opinions of all interested parties. Through this process, two key issues have been identified - the urgent need to enhance the participation of experts from developing countries in the discussions and expert meetings used to generate and provide the advice, and the importance of considering data and information from developing countries in all deliberations. FAO and WHO therefore held a meeting on this matter in December 2005 in Belgrade to address these needs. The report highlights the mechanisms identified by the meeting to reach out better to qualified experts and institutions in developing countries, including mechanisms to search for information and experts that may not be easily accessible through normal channels, and suggested plans to strengthen the capacity of developing country experts to participate effectively in expert meetings, including training efforts at international and national levels, involving governmental, non-governmental and scientific institutions. The report calls on commitment from governments, industry and academia at national and regional levels to generate scientific data from developing countries and facilitate their input to international FAO/WHO scientific advice.
Author: Food and Agriculture Organization of the United Nations
Publisher:
ISBN: 9789251030844
Category :
Languages : en
Pages : 182
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251046111
Category : Business & Economics
Languages : en
Pages : 128
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Book Description
The manual provides guidance on the application of the Hazard Analysis Critical Control Point (HACCP) approach to the prevention and control of mycotoxin contamination of foods and feed. After a brief introduction on the nature of mycotoxins and their effects on human and animal health, the document describes the HACCP system, as defined by the Codex Alimentarius Commission. Six examples (yellow maize kernels, maize-based animal feed, copra cake and meal, commercially produced peanut butter, apple juice and pistachio nuts) illustrate how the HACCP approach can be applied to prevent and control mycotoxin contamination.
