Related items
Showing items related by metadata.
-
BookletCorporate general interestEstablishment – Design of facilities and equipment – Section 3 2023This guidance document provides detailed information on how to design and construct an establishment to produce food safely and to control potential food safety hazards. Food handling premises provide the first point of protection against hazards as the place where food is separated from the external environment where it was grown or raised. The premises, equipment and other facilities should be located, designed, and constructed to permit maintenance, cleaning and disinfection. The environment should be controlled for temperature and humidity, and there should be a system to prevent pests from entering the premises. Surfaces and materials, particularly those in contact with food, should be intended for use for the processing/handling of foods. Facilities, including washrooms, should be adequately designed for waste management and cleaning and support the hygienic production of food. 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 (CXC 1-1969). 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.
-
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.
-
BookletCorporate general interestControl of operation – Section 7 2023
Also available in:
This guidance document provides detailed information on how to control all operational activities, from food production to consumer use, to ensure that the food is safe and suitable for human consumption. Control of operation is achieved by identifying and managing all stages or activities within a food operation process that could have an effect on food safety. Some stages or processing activities are critical to food safety. If they are not controlled, they could pose a risk to food safety. To ensure the operation is under control, processes should be properly designed and managed. The products being produced and the processes used should be listed and described. This means listing all incoming raw materials and other ingredients, detailing their composition and/or formulation, describing the methods of production, processing, distribution, and describing the end use of the product by the consumer. Such detail will help to identify and control any hazards and prevent contamination. Control systems should be designed, implemented and monitored to be effective. 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 (CXC 1-1969). 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.
Users also downloaded
Showing related downloaded files
-
Book (series)FlagshipThe State of Food Security and Nutrition in the World 2021
Transforming food systems for food security, improved nutrition and affordable healthy diets for all
2021In recent years, several major drivers have put the world off track to ending world hunger and malnutrition in all its forms by 2030. The challenges have grown with the COVID-19 pandemic and related containment measures. This report presents the first global assessment of food insecurity and malnutrition for 2020 and offers some indication of what hunger might look like by 2030 in a scenario further complicated by the enduring effects of the COVID-19 pandemic. It also includes new estimates of the cost and affordability of healthy diets, which provide an important link between the food security and nutrition indicators and the analysis of their trends. Altogether, the report highlights the need for a deeper reflection on how to better address the global food security and nutrition situation.To understand how hunger and malnutrition have reached these critical levels, this report draws on the analyses of the past four editions, which have produced a vast, evidence-based body of knowledge of the major drivers behind the recent changes in food security and nutrition. These drivers, which are increasing in frequency and intensity, include conflicts, climate variability and extremes, and economic slowdowns and downturns – all exacerbated by the underlying causes of poverty and very high and persistent levels of inequality. In addition, millions of people around the world suffer from food insecurity and different forms of malnutrition because they cannot afford the cost of healthy diets. From a synthesized understanding of this knowledge, updates and additional analyses are generated to create a holistic view of the combined effects of these drivers, both on each other and on food systems, and how they negatively affect food security and nutrition around the world.In turn, the evidence informs an in-depth look at how to move from silo solutions to integrated food systems solutions. In this regard, the report proposes transformative pathways that specifically address the challenges posed by the major drivers, also highlighting the types of policy and investment portfolios required to transform food systems for food security, improved nutrition, and affordable healthy diets for all. The report observes that, while the pandemic has caused major setbacks, there is much to be learned from the vulnerabilities and inequalities it has laid bare. If taken to heart, these new insights and wisdom can help get the world back on track towards the goal of ending hunger, food insecurity, and malnutrition in all its forms. -
BookletHigh-profileFAO Strategy on Climate Change 2022–2031 2022The FAO Strategy on Climate Change 2022–2031 was endorsed by FAO Council in June 2022. This new strategy replaces the previous strategy from 2017 to better FAO's climate action with the Strategic Framework 2022-2031, and other FAO strategies that have been developed since then. The Strategy was elaborated following an inclusive process of consultation with FAO Members, FAO staff from headquarters and decentralized offices, as well as external partners. It articulates FAO's vision for agrifood systems by 2050, around three main pillars of action: at global and regional level, at country level, and at local level. The Strategy also encourages key guiding principles for action, such as science and innovation, inclusiveness, partnerships, and access to finance.
-
BookletCorporate general interestProduct description and intended use – Steps 2 and 3 2023
Also available in:
Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on describing a food product (Step 2) and understanding the intended use and users of the product (Step 3) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Complete product descriptions are a fundamental requirement for developing a HACCP plan. Product information will include all relevant safety information including the product’s composition, processing, packaging, shelf life and storage requirements. Once the nature and characteristics of the product have been identified clearly, products with similar characteristics and processing steps can be grouped and included within a common HACCP plan. The intended use of the product, along with its description, should be identified and well understood. While the food business might argue that the responsibility for a product that has left the processing facility lies with the next food personnel in the value chain or with the consumer, it still has to ensure that the next business or person has all the information necessary to minimize the risk of foodborne illnesses. 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 standards. 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.