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Options for encouraging, guiding and promoting the realization of Farmers’ Rights, as set out in Article 9 of the International Treaty









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    ISPM 12. Phytosanitary certificates
    Adopted 2022
    2022
    This standard provides the requirements and guidelines for the preparation and issuance of phytosanitary certificates (phytosanitary certificates for export and phytosanitary certificates for re-export). Specific guidance on requirements and components of a phytosanitary certification system to be established by national plant protection organizations (NPPOs) is provided in ISPM 7 (Phytosanitary certification system).
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    Yearbook
    World Food and Agriculture – Statistical Yearbook 2023 2023
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    This publication offers a synthesis of the major factors at play in the global food and agricultural landscape. Statistics are presented in four thematic chapters, covering the economic importance of agricultural activities, inputs, outputs and factors of production, their implications for food security and nutrition and their impacts on the environment. The Yearbook is meant to constitute a primary tool for policymakers, researchers and analysts, as well as the general public interested in the past, present and future path of food and agriculture.
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    Booklet
    Corporate general interest
    Assemble HACCP team and identify scope – Step 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 about how to assemble a HACCP team to develop an effective HACCP system, and how the HACCP team should identify its scope (Step 1) in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). The effectiveness of a HACCP team depends on individuals with the appropriate knowledge and expertise of the food operation to ensure that an effective HACCP plan can be developed, implemented and maintained. The team members should be able to identify hazards and describe and design the appropriate measures to prevent food safety issues for consumers. Without a strong HACCP team, a food business’s HACCP system will not succeed. 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.