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FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food business












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    Book (stand-alone)
    A regional guidance on criteria for good manufacturing practices/hazard analysis and critical control point (GMP/HACCP) for Asian countries
    RAP Publication 2014/21
    2014
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    To ensure the safety and quality of foods, it is essential to implement preventative approaches that focus on building quality and safety throughout the food chain. Good hygienic practices (GHP) and good manufacturing practices (GMP), together with hazard analysis and critical point (HACCP) systems, have been recognized globally as important for ensuring the safety and quality of food and for preventing foodborne diseases. The purpose of the preventative approach is to build safety into products by identifying hazards and either preventing them from entering the food chain, eliminating them or reducing them to acceptable levels. This document develops/adapts the Codex texts into requirements or criteria which can be included by governments in their legislation to provide a basis for compliance with GMP/HACCP based food safety management systems, either on a mandatory or voluntary basis.
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    Experiences in application of HACCP systems in small and medium sized businesses in Hungary 2002
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    A model scheme was developed to promote the widespread application of HACCP systems in accordance with principles of Good Hygienic Practice in SME companies. The scheme was organised by industrial Research and Development (R+D) personnel with support from the Hungarian Ministry of Agriculture and Regional Development (MARD). The scope covered products of plant origin, preserved foods and catering.
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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
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    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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