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FAO Food Safety Publications










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    Book (stand-alone)
    Publications of the Food and Agriculture Organization of the United Nations 2013 2013
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    Global food production capacity is sufficient to feed the world’s current population, yet FAO’s latest estimates indicate that almost 870 million people are undernourished in terms of energy intake. Efforts to eliminate world hunger are complicated by a number of complex global challenges, including a rapidly increasing population, urbanization, globalization and its effects on agriculture, pressure on natural resources, climate and environmental changes, and a rise in resulting disasters and em ergencies. In the face of these challenges, FAO is focusing its entire work effort on five overarching objectives: Eradicate hunger, together with food insecurity and malnutrition; Make agriculture more productive, yet more sustainable; Reduce rural poverty; Create agricultural and food systems that are at once more inclusive and efficient; Build the resilience of livelihoods to disasters and emergencies. As a specialized UN agency and knowledge organization, FAO has a well-established and bro ad-ranging publishing programme, and we are continuing to build on this with an increasingly dynamic and interdisciplinary range of titles in direct support of the Organization’s strategic objectives. In this catalogue you will find a rich body of technical studies, guidelines, outlooks and topical reports on major issues at the centre of international development debate and policy change. In line with FAO’s commitment to open access publishing, all catalogue and most backlist titles are freel y downloadable in PDF format from www.fao.org/docrep, while new arrangements with a number of content aggregators and publishing partners are expanding access to FAO titles even further. A recent rise in the number of FAO depository libraries is another indicator of the worldwide demand for our publications and reflects the country focus as well as the global scope of FAO’s overall publishing programme.Our main aim is to deliver FAO’s content in the way that best suits individual users’ needs, n o matter where they are located. This year we have accelerated efforts to tailor information and data products for delivery on a wide range of mobile devices, and there has been an encouraging response to our recently launched e-book programme (see catalogue entries flagged with the e-book icon). New e-book titles will be added over the coming months, as will selected mobile applications designed to offer core information and data at the right time and in the right place. We encourage you to k eep up to date on these and other FAO publishing developments at www.fao.org/publications.
  • Thumbnail Image
    Book (series)
    Assessment and Management of Seafood Safety and Quality 2003
    This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document.
  • Thumbnail Image
    Book (series)
    Assessment and Management of Seafood Safety and Quality (Arabic version) 2007
    This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document.
  • Thumbnail Image
    Book (stand-alone)
    Publications of the Food and Agriculture Organization of the United Nations 2013 2013
    Also available in:
    No results found.

    Global food production capacity is sufficient to feed the world’s current population, yet FAO’s latest estimates indicate that almost 870 million people are undernourished in terms of energy intake. Efforts to eliminate world hunger are complicated by a number of complex global challenges, including a rapidly increasing population, urbanization, globalization and its effects on agriculture, pressure on natural resources, climate and environmental changes, and a rise in resulting disasters and em ergencies. In the face of these challenges, FAO is focusing its entire work effort on five overarching objectives: Eradicate hunger, together with food insecurity and malnutrition; Make agriculture more productive, yet more sustainable; Reduce rural poverty; Create agricultural and food systems that are at once more inclusive and efficient; Build the resilience of livelihoods to disasters and emergencies. As a specialized UN agency and knowledge organization, FAO has a well-established and bro ad-ranging publishing programme, and we are continuing to build on this with an increasingly dynamic and interdisciplinary range of titles in direct support of the Organization’s strategic objectives. In this catalogue you will find a rich body of technical studies, guidelines, outlooks and topical reports on major issues at the centre of international development debate and policy change. In line with FAO’s commitment to open access publishing, all catalogue and most backlist titles are freel y downloadable in PDF format from www.fao.org/docrep, while new arrangements with a number of content aggregators and publishing partners are expanding access to FAO titles even further. A recent rise in the number of FAO depository libraries is another indicator of the worldwide demand for our publications and reflects the country focus as well as the global scope of FAO’s overall publishing programme.Our main aim is to deliver FAO’s content in the way that best suits individual users’ needs, n o matter where they are located. This year we have accelerated efforts to tailor information and data products for delivery on a wide range of mobile devices, and there has been an encouraging response to our recently launched e-book programme (see catalogue entries flagged with the e-book icon). New e-book titles will be added over the coming months, as will selected mobile applications designed to offer core information and data at the right time and in the right place. We encourage you to k eep up to date on these and other FAO publishing developments at www.fao.org/publications.
  • Thumbnail Image
    Book (series)
    Assessment and Management of Seafood Safety and Quality 2003
    This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document.
  • Thumbnail Image
    Book (series)
    Assessment and Management of Seafood Safety and Quality (Arabic version) 2007
    This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document.
  • Thumbnail Image
    Book (stand-alone)
    Publications of the Food and Agriculture Organization of the United Nations 2013 2013
    Also available in:
    No results found.

    Global food production capacity is sufficient to feed the world’s current population, yet FAO’s latest estimates indicate that almost 870 million people are undernourished in terms of energy intake. Efforts to eliminate world hunger are complicated by a number of complex global challenges, including a rapidly increasing population, urbanization, globalization and its effects on agriculture, pressure on natural resources, climate and environmental changes, and a rise in resulting disasters and em ergencies. In the face of these challenges, FAO is focusing its entire work effort on five overarching objectives: Eradicate hunger, together with food insecurity and malnutrition; Make agriculture more productive, yet more sustainable; Reduce rural poverty; Create agricultural and food systems that are at once more inclusive and efficient; Build the resilience of livelihoods to disasters and emergencies. As a specialized UN agency and knowledge organization, FAO has a well-established and bro ad-ranging publishing programme, and we are continuing to build on this with an increasingly dynamic and interdisciplinary range of titles in direct support of the Organization’s strategic objectives. In this catalogue you will find a rich body of technical studies, guidelines, outlooks and topical reports on major issues at the centre of international development debate and policy change. In line with FAO’s commitment to open access publishing, all catalogue and most backlist titles are freel y downloadable in PDF format from www.fao.org/docrep, while new arrangements with a number of content aggregators and publishing partners are expanding access to FAO titles even further. A recent rise in the number of FAO depository libraries is another indicator of the worldwide demand for our publications and reflects the country focus as well as the global scope of FAO’s overall publishing programme.Our main aim is to deliver FAO’s content in the way that best suits individual users’ needs, n o matter where they are located. This year we have accelerated efforts to tailor information and data products for delivery on a wide range of mobile devices, and there has been an encouraging response to our recently launched e-book programme (see catalogue entries flagged with the e-book icon). New e-book titles will be added over the coming months, as will selected mobile applications designed to offer core information and data at the right time and in the right place. We encourage you to k eep up to date on these and other FAO publishing developments at www.fao.org/publications.
  • Thumbnail Image
    Book (series)
    Assessment and Management of Seafood Safety and Quality 2003
    This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document.
  • Thumbnail Image
    Book (series)
    Assessment and Management of Seafood Safety and Quality (Arabic version) 2007
    This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document.

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