FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food business
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This document is designed to assist national food safety authorities in the development of a HACCP strategy for SLDBs within a national food safety policy. It is the product of collective national and international experience. Wherever possible, examples of national approaches are provided. While acknowledging the barriers facing SLDBs in their attempts to implement HACCP systems, approaches to addressing these barriers that have been tried and tested around the world are presented. The objectiv e is to provide FAO/WHO member countries and relevant stakeholders with practical solutions for the implementation of HACCP in SLDBs.