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BookletProduct description and intended use – Steps 2 and 3 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 describing a food product (Step 2) and understanding the intended use and users of the product (Step 3) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Complete product descriptions are a fundamental requirement for developing a HACCP plan. Product information will include all relevant safety information including the product’s composition, processing, packaging, shelf life and storage requirements. Once the nature and characteristics of the product have been identified clearly, products with similar characteristics and processing steps can be grouped and included within a common HACCP plan. The intended use of the product, along with its description, should be identified and well understood. While the food business might argue that the responsibility for a product that has left the processing facility lies with the next food personnel in the value chain or with the consumer, it still has to ensure that the next business or person has all the information necessary to minimize the risk of foodborne illnesses. 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. -
Book (stand-alone)Step-wise guide for the implementation of international legal and policy instruments related to deep-sea fisheries and biodiversity conservation in the areas beyond national jurisdiction 2019
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No results found.This step-wise guide aims to assist with the implementation of relevant international instruments pertaining to deep-sea fisheries and biodiversity conservation in areas beyond national jurisdiction, especially the high seas, into national policy and law. This guide focuses on the incorporation and transposition of international rules, standards, and recommended practices and procedures into national policy and law. It addresses the key measures for making international obligations effective at the national level and suggests possible options for integrating those measures into the national legal framework. Legislative examples are also provided to illustrate how certain provisions have been incorporated into primary or secondary legislation. The guide first addresses the establishment of a national policy, followed by a description and analysis of essential legislative provisions regarding deep-sea fisheries and the conservation of marine biological diversity in areas beyond national jurisdiction. This guide is thus relevant to policy-makers, parliamentary draftpersons, and parliamentarians. -
DocumentAquaponics: a smart fish-based solution to growing food using limited resources and little water 2014
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Aquaponics is the cultivation of plants and aquatic animals in a recirculating environment. It is a synergy between fish and plants and the term stems from the two words Aquaculture (the growing of fish in a closed environment) and Hydroponics (the growing of plants usually in a soil-less environment). Aquaponic systems come in various sizes from small indoor units to large commercial units. They can be either fresh water systems or contain salt or brackish water.
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