FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food business

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dc.creatorNutrition Division
dc.date2024-07-17T14:50:54Z
dc.date2024-07-17T14:50:54Z
dc.date2007
dc.date2018-01-04T07:00:22Z
dc.date.accessioned2026-06-28T01:09:08Z
dc.descriptionThis 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.
dc.format99 p.
dc.formatapplication/pdf
dc.formattext/html
dc.identifier978-92-5-105596-0
dc.identifier0254-4725
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/a0799e
dc.identifierhttp://www.fao.org/3/a-a0799e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/328807
dc.languageEnglish
dc.relationFAO Food and Nutrition Paper
dc.relation0254-4725|1014-2908
dc.rightsFAO
dc.titleFAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food business
dc.titleFAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food business
dc.typeBook (stand-alone)

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