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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 Hazard Analysis And Critical Control Point In Small And/or Less-developed Food Businesses by World Health Organization; Food and Agriculture Organization of the United Nations is a book available to read on EtoBox.

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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 (hazard Analysis And Critical Control Point) 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. Introduction -- The Small Business Sector And Challenges Faced Worldwide -- Development Of A Haccp Strategy For Sldbs Within A National Food Safety Policy -- Strategic Activities To Facilitate Haccp Implementation On Sldbs. Includes Bibliographical References (p. 41-43).

Author

World Health Organization; Food and Agriculture Organization of the United Nations

Publisher

Food & Agriculture Org; World Health Organization; Food and Agriculture Organization of the United Nations

Published

2006

Language

EN

ISBN

9789241595032

Subjects

Cooking, Economics, Business