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MeetingMeeting documentC 2017/Side Event - Agenda - Launch of the Global Action Programme (GAP) on Food security and Nutrition in Small Island Developing States (SIDS) 2025
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Brochure, flyer, fact-sheetBrochureJoint Programme on Gender Transformative Approaches for Food Security and Nutrition
2022 in Review
2023Also available in:
No results found.The 'JP GTA - 2022 In Review' offers a snapshot of the milestones, achievements and activities of the Joint Programme over the course of the past year, with links to articles, publications and event recordings. The report is structured along the four pillars of the JP GTA, with sections focusing on knowledge generation, country-level activities, capacity development and learning, and policy support and institutional engagement. The page on 'knowledge generation' offers an overview of resources published or facilitated by the JP GTA in 2022. Under 'country-level activities' readers will find a summary of the key activities and achievements of the Joint Programme in Ecuador and Malawi. The section on 'capacity development and learning' delves into the JP GTA’s initiatives to share lessons from the Programme and build colleagues' and partners' knowledge and skills. The final pages on 'policy support and institutional engagement' highlight major global and corporate initiatives supported by the JP GTA. -
Book (series)Manual / guideGood practices for the meat industry 2004In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.
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