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BookletCorporate general interestKuruluş – tesi̇sleri̇n ve eki̇pmanin tasarimi - Bölüm 3 2023Bu kılavuz belge, gıdayı güvenli bir şekilde üretmek ve potansiyel gıda güvenliği tehlikelerini kontrol etmek için bir tesisin nasıl tasarlanıp inşa edileceğine ilişkin ayrıntılı bilgi sağlar. Gıda işleme tesisleri, gıdanın yetiştirildiği veya yetiştirildiği dış ortamdan ayrıldığı yer olarak tehlikelere karşı ilk koruma noktasını sağlar. Tesis, ekipman ve diğer tesisler bakım, temizlik ve dezenfeksiyona olanak sağlayacak şekilde yerleştirilmeli, tasarlanmalı ve inşa edilmelidir. Ortamın sıcaklık ve nem kontrolü yapılmalı, haşerelerin mekana girmesini önleyecek bir sistem bulunmalıdır. Özellikle gıdayla temas eden yüzeyler ve materyaller, gıdaların işlenmesi/taşınması amacıyla kullanıma uygun olmalıdır. Tuvaletler de dahil olmak üzere tesisler, atık yönetimi ve temizlik için uygun şekilde tasarlanmalı ve hijyenik gıda üretimini desteklemelidir. Bu yayın, FAO İyi Hijyen Uygulamaları (GHP) ve Tehlike Analizi ve Kritik Kontrol Noktası (HACCP) Gıda Güvenliği Araç Kutusu serisinin bir parçasıdır. Araç kutusu, Codex Alimentarius Gıda Hijyeni Genel Prensipleri (CXC 1-1969) uyarınca gıda güvenliği yönetimi programlarının geliştirilmesi ve uygulanması amacıyla hem kamu hem de özel sektördeki gıda güvenliği kapasitelerini güçlendirmeye yönelik pratik rehberlik ve kaynak materyallerinin merkezi bir deposudur. Düşük ve orta gelirli ülkelerdeki küçük gıda işletmecilerinin ve birincil üreticilerin ve hükümet yetkilileri, akademi ve kapasite geliştirme kuruluşları gibi kurumsal role sahip olanların karşılaştığı zorlukların dikkate alınmasına özen gösterildi.
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BookletCorporate general interestBi̇ri̇nci̇l üreti̇m – Bölüm 2 2023Bu kılavuz belge, birincil üretimdeki potansiyel gıda güvenliği tehlikelerinin nasıl tanımlanacağına ilişkin talimatlar ve bunların nasıl kontrol edileceğine ilişkin bilgiler sağlar. Hayvan yetiştirme, mahsul yetiştirme, balık yetiştirme, avcılık ve balıkçılıkla ilgili faaliyet türleri, birincil üretim aşamasında gıda zincirine girebilecek çok sayıda tehlikeyi beraberinde getirebilir. Değer zinciri boyunca gıda güvenliği ancak birincil üretim faaliyetlerinin, gıdanın güvenliğini etkileyebilecek veya onu tüketime uygunsuz hale getirebilecek bir kirletici maddenin bulaşma olasılığını azaltacak şekilde yönetilmesiyle sağlanabilir. Bu yayın, FAO İyi Hijyen Uygulamaları (GHP) ve Tehlike Analizi ve Kritik Kontrol Noktası (HACCP) Gıda Güvenliği Araç Kutusu serisinin bir parçasıdır. Araç Kutusu, Codex Alimentarius Gıda Hijyeni Genel Prensipleri kılavuzlarına (CXC 1-1969) uygun olarak gıda güvenliği yönetimi programlarının geliştirilmesi ve uygulanması amacıyla hem kamu hem de özel sektördeki gıda güvenliği kapasitelerini güçlendirmeye yönelik pratik rehberlik ve kaynak materyallerinin merkezi bir deposudur. Düşük ve orta gelirli ülkelerdeki küçük gıda işletmecilerinin ve birincil üreticilerin ve hükümet yetkilileri, akademi ve kapasite geliştirme kuruluşları gibi kurumsal role sahip olanların karşılaştığı zorlukların dikkate alınmasına özen gösterildi.
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BookletCorporate general interestIntroduction and control of food hazards – Section 1 2023This guidance document introduces the concept of good hygiene practices (GHP) and explains how to apply them to produce safe food. Good hygiene practices form the basis of all food hygiene systems that support the production of safe and suitable food. Food business operators must be aware of hazards that could affect their food and ensure that such hazards are properly managed to protect consumer health. Good hygiene practices are the foundation of any effective food safety management programme and implementing them gives food business operators a system for controlling food safety hazards. In the context of food safety, a hazard can be defined as any agent or substance associated with food that has the potential to cause harm when the food is ingested. Hazards encountered in foods can be categorized as chemical (e.g. pesticides), biological (e.g. pathogens) or physical (e.g. extraneous materials) all of which can contaminate food at points along the food chain. 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 Alimentarius General Principles of Food Hygiene guidelines. 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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Book (series)Technical studyThe Progressive Management Pathway for Aquaculture Biosecurity
Guidelines for application
2023Also available in:
No results found.The PMP/AB refers to a pathway aimed at enhancing aquaculture biosecurity by building on existing frameworks, capacity and appropriate tools using risk-based approaches and public-private sector partnerships. It is expected to result in sustainable (i) reduction in burden of diseases; (ii) improvement of aquatic health and welfare at farm, national and regional levels; (iii) minimization of global spread of diseases; (iv) optimization of socio-economic benefits from aquaculture; (v) attraction of investment opportunities into aquaculture; and (vi) achievement of One Health goals. In the context of the PMP/AB, biosecurity refers to the cost-effective management of risks posed by pathogens to aquaculture through a strategic approach at the enterprise, local-sector, national and international levels with shared public-private responsibilities. This guidance document for PMP/AB application contains the rationale, vision, mission, scope, goals and benefits of the PMP/AB. The four stages of the PMP/AB are described in detail, including the overall objectives and key outcomes to complete each stage. It also presents a general stepwise process and recommended activities for completing the different stages. The PMP/AB checklist is divided into four broad categories, namely: Sectors and Stakeholders; Aquatic Health Services; Surveillance, Monitoring and Diagnostics; and Management and Evaluation. -
Book (stand-alone)Guideline
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BookletCorporate general interestIntroduction and control of food hazards – Section 1 2023This guidance document introduces the concept of good hygiene practices (GHP) and explains how to apply them to produce safe food. Good hygiene practices form the basis of all food hygiene systems that support the production of safe and suitable food. Food business operators must be aware of hazards that could affect their food and ensure that such hazards are properly managed to protect consumer health. Good hygiene practices are the foundation of any effective food safety management programme and implementing them gives food business operators a system for controlling food safety hazards. In the context of food safety, a hazard can be defined as any agent or substance associated with food that has the potential to cause harm when the food is ingested. Hazards encountered in foods can be categorized as chemical (e.g. pesticides), biological (e.g. pathogens) or physical (e.g. extraneous materials) all of which can contaminate food at points along the food chain. 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 Alimentarius General Principles of Food Hygiene guidelines. 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 (series)Technical studyThe Progressive Management Pathway for Aquaculture Biosecurity
Guidelines for application
2023Also available in:
No results found.The PMP/AB refers to a pathway aimed at enhancing aquaculture biosecurity by building on existing frameworks, capacity and appropriate tools using risk-based approaches and public-private sector partnerships. It is expected to result in sustainable (i) reduction in burden of diseases; (ii) improvement of aquatic health and welfare at farm, national and regional levels; (iii) minimization of global spread of diseases; (iv) optimization of socio-economic benefits from aquaculture; (v) attraction of investment opportunities into aquaculture; and (vi) achievement of One Health goals. In the context of the PMP/AB, biosecurity refers to the cost-effective management of risks posed by pathogens to aquaculture through a strategic approach at the enterprise, local-sector, national and international levels with shared public-private responsibilities. This guidance document for PMP/AB application contains the rationale, vision, mission, scope, goals and benefits of the PMP/AB. The four stages of the PMP/AB are described in detail, including the overall objectives and key outcomes to complete each stage. It also presents a general stepwise process and recommended activities for completing the different stages. The PMP/AB checklist is divided into four broad categories, namely: Sectors and Stakeholders; Aquatic Health Services; Surveillance, Monitoring and Diagnostics; and Management and Evaluation. -
Book (stand-alone)Guideline