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ProjectTechnical Cooperation Programme. Preparation of a HACCP-Based Fish Quality Assurance Programme. Practical Application of HACCP Plans at Processing Plant Level
TCP/BGD/8822 Field Document No. 1
1998Also available in:
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Book (series)Safety and Quality of Water Used in Food Production and Processing
Meeting report
2019Also available in:
Water is a major input in food, from primary production through all stages in the food value chain to consumption. The safest option in food production might be the use of water only of potable or drinking water quality; however, this is often not a feasible, practical or responsible solution and water of different quality could be fit for some purposes, provided it does not compromise the safety of the final product for the consumer. When used alone, numbers of E. coli present in water are not an appropriate measure of water safety. Instead, an assessment of the fitness-for-purpose and the microbiological criteria of water required to maintain product safety should be risk-based. Decision trees and matrices were developed to assist stakeholders in making decisions on the water’s fitness in fresh produce productions, fishery products and water reuse scenarios. Communication tools, including education and training and programmes to encourage behaviour change, are essential for effective risk management of water use in food chains. -
DocumentJoint FAO/WHO Expert meeting on the Safety and Quality of Water Used in Food Production and Processing. Experts participating in the meeting
Rome, Italy, 23-27 September 2019
2019Also available in:
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