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Guidance on Hygiene and Safety in the Food Retail Sector









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    Book (stand-alone)
    Food quality and safety systems. A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system. 1998
    The manual is structured to provide essential information in a standardized, logical and systematic manner while adhering to effective teaching and learning strategies. It is composed of three sections. Section 1 reviews principles and methods of training; Section 2 introduces and elucidates the Codex Alimentarius General Principles of Food Hygiene; and Section 3 explains the HACCP system and its implementation. Each section is made up of specific training modules which can be combined and custo mized to meet the specific needs of the students. FAO has prepared this manual in an effort to harmonize the approach to training in the HACCP system based on the already harmonized texts and guidelines of the Codex Alimentarius Commission. It is clear that HACCP systems can only be effective when they are a part of a broader food quality and safety programme based on the General Principles of Food Hygiene and good manufacturing practices. Consequently, these aspects of quality and safety controls are incorporated in the training materials. We invite readers' comments and suggestions for improving this manual as part of our continuing effort to provide high-quality advice and reference materials to FAO member countries.
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    Brochure, flyer, fact-sheet
    Food safety at small scale - developing a hygiene practice guide for smallholder producers in Hungary
    Good practice series - Food safety
    2021
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    As an alternative to long globalized food chains, short food supply chains involve shorter physical distances and\or fewer actors between the producer and the consumer. In some contexts this model is now being promoted by the European Union, for the health and environmental advantages that it brings, couples with its potential benefits to small-scale producers and rural areas, especially in underdeveloped regions. Hygiene regulation is crucial for enabling small-scale producers and retailers to access markets via short food supply chains. To serve consumers and the needs of small-scale producers, the European Commission has introduced flexibility in its hygiene legislation through a Hygiene Package, which sets out exclusions, derogations and adaptations of the rules. For example, the direct supply or local retailing of primary products is exempt from European Union hygiene requirements. As part of this approach, in 2006 all Member States were asked to adapt requirements for certain traditional methods and regions.
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    Book (stand-alone)
    Codex Alimentarius: Food Hygiene (Basic texts) - Fourth edition 2009
    The Codex basic texts on food hygiene promote understanding of how rules and regulations on food hygiene are developed and applied. The General Principles of food hygiene cover hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage. This publication also contains the most internationally used description of the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application. This fourth edition incl udes texts adopted by the Codex Alimentarius Commission up to 2009. The texts will be of use to government authorities, food industries, food handlers and consumers, as well as teachers and students of food hygiene.

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