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BookletCorporate general interestCorrective actions – Step 10, Principle 5 2023
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Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to establish corrective actions (Step 10 / Principle 5) for each Critical control point (CCP) to respond effectively to deviations when they occur in order to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Specific written corrective actions should be developed for each CCP in the HACCP system to respond effectively to deviations when they occur. Products affected by a deviation are potentially unsafe. The corrective actions taken when a deviation occurs should ensure that control of the CCP and the process has been restored. The corrective action should address what happens to all potentially unsafe products. A root cause analysis should be conducted where possible to identify and correct the source of the deviation in order to minimize the possibility of such a deviation occurring again. Details of the corrective actions, including the cause of the deviation and the procedures to deal with the affected product, should be documented in the HACCP records and reviewed periodically to identify trends. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations. -
BookletCorporate general interestConduct a hazard analysis – Step 6, Principle 1 2023
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Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to determine and list all potential hazards associated with each step of the process, how to conduct a hazard analysis to identify the significant hazards, and how to consider any measures to control identified hazards to develop an effective HACCP system (Step 6 / Principle 1). The guidance follows the approach described in the in the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). A hazard analysis consists of identifying potential hazards and evaluating these hazards to determine which are significant for the specific food and food business operation. Hazards that must be prevented, eliminated or reduced to acceptable levels to produce safe food should be identified and appropriately controlled. In some cases, specific hazards can be controlled by applying good hygiene practices and programmes. In other instances, control measures will need to be applied within the production or processing process, e.g. at Critical control points (CCP). There are various sources of information available to help identify hazards in foods and to explain the hazard analysis for a particular food or process, including commodity-hazard-specific risk assessments and generic HACCP plans. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations. -
BookletCorporate general interestValidation and verification – Step 11, Principle 6 2023
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No results found.Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to validate a HACCP plan and perform verification procedures (Step 11 / Principle 6) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Before the HACCP plan can be implemented, it should be validated to confirm that it can ensure consistent control of the significant hazards relevant to the food business under production conditions. Validating the HACCP plan could include a review of the scientific literature, using mathematical models, conducting validation studies, and/or using guidance developed by authoritative sources. After the HACCP system has been implemented, procedures should be established to verify that the HACCP plan is being followed and that it is controlling hazards on an ongoing basis. There should also be procedures to show that the control measures are effectively controlling the hazards as intended. Verification also includes reviewing the adequacy of the HACCP system periodically and when changes occur, as appropriate. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
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BookletHigh-profileFAO Strategy on Climate Change 2022–2031 2022The FAO Strategy on Climate Change 2022–2031 was endorsed by FAO Council in June 2022. This new strategy replaces the previous strategy from 2017 to better FAO's climate action with the Strategic Framework 2022-2031, and other FAO strategies that have been developed since then. The Strategy was elaborated following an inclusive process of consultation with FAO Members, FAO staff from headquarters and decentralized offices, as well as external partners. It articulates FAO's vision for agrifood systems by 2050, around three main pillars of action: at global and regional level, at country level, and at local level. The Strategy also encourages key guiding principles for action, such as science and innovation, inclusiveness, partnerships, and access to finance.
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Book (series)FlagshipThe State of Food Security and Nutrition in the World 2021
Transforming food systems for food security, improved nutrition and affordable healthy diets for all
2021In recent years, several major drivers have put the world off track to ending world hunger and malnutrition in all its forms by 2030. The challenges have grown with the COVID-19 pandemic and related containment measures. This report presents the first global assessment of food insecurity and malnutrition for 2020 and offers some indication of what hunger might look like by 2030 in a scenario further complicated by the enduring effects of the COVID-19 pandemic. It also includes new estimates of the cost and affordability of healthy diets, which provide an important link between the food security and nutrition indicators and the analysis of their trends. Altogether, the report highlights the need for a deeper reflection on how to better address the global food security and nutrition situation.To understand how hunger and malnutrition have reached these critical levels, this report draws on the analyses of the past four editions, which have produced a vast, evidence-based body of knowledge of the major drivers behind the recent changes in food security and nutrition. These drivers, which are increasing in frequency and intensity, include conflicts, climate variability and extremes, and economic slowdowns and downturns – all exacerbated by the underlying causes of poverty and very high and persistent levels of inequality. In addition, millions of people around the world suffer from food insecurity and different forms of malnutrition because they cannot afford the cost of healthy diets. From a synthesized understanding of this knowledge, updates and additional analyses are generated to create a holistic view of the combined effects of these drivers, both on each other and on food systems, and how they negatively affect food security and nutrition around the world.In turn, the evidence informs an in-depth look at how to move from silo solutions to integrated food systems solutions. In this regard, the report proposes transformative pathways that specifically address the challenges posed by the major drivers, also highlighting the types of policy and investment portfolios required to transform food systems for food security, improved nutrition, and affordable healthy diets for all. The report observes that, while the pandemic has caused major setbacks, there is much to be learned from the vulnerabilities and inequalities it has laid bare. If taken to heart, these new insights and wisdom can help get the world back on track towards the goal of ending hunger, food insecurity, and malnutrition in all its forms. -
BookletCorporate general interestEmissions due to agriculture
Global, regional and country trends 2000–2018
2021Also available in:
No results found.The FAOSTAT emissions database is composed of several data domains covering the categories of the IPCC Agriculture, Forestry and Other Land Use (AFOLU) sector of the national GHG inventory. Energy use in agriculture is additionally included as relevant to emissions from agriculture as an economic production sector under the ISIC A statistical classification, though recognizing that, in terms of IPCC, they are instead part of the Energy sector of the national GHG inventory. FAO emissions estimates are available over the period 1961–2018 for agriculture production processes from crop and livestock activities. Land use emissions and removals are generally available only for the period 1990–2019. This analytical brief focuses on overall trends over the period 2000–2018.