Thumbnail Image

Experiences in application of HACCP systems in small and medium sized businesses in Hungary

Year of publication 2002

Place of publication Rome, Italy ;

Product type Meeting

Edition 1

Synopsis (short abstract) 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.

Meeting symbol PEC CRD 11

Language English

Also available in:
No results found.

Related items

Showing items related by metadata.

  • Thumbnail Image
    Book (stand-alone)
    Upgrading business models for nutritious foods – A training package for small and medium enterprises
    Facilitator guide
    2025
    Also available in:
    No results found.
    Improving the availability, affordability, and convenience of nutritious foods is at the heart of FAO's efforts to transform agrifood systems in support of human and planetary health. As main food suppliers, agrifood small and medium enterprises (SMEs) play a critical role in this endeavor. This training package spans across range of topics - from healthy diets to food safety management, from foods processing and its impact on nutrition, to marketing and agribusiness management - to support agrifood SMEs to integrate a “nutrition perspective” in their business models and practices. The present facilitator guide is the entry point to the training package and includes a set of handouts, and links to two questionnaires to tailor the program to participants needs, and ten PowerPoint presentations to be used in training sessions for agrifood SMEs.
  • Thumbnail Image
    Book (stand-alone)
    FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food business 2007
    Also available in:
    This document is designed to assist national food safety authorities in the development of a HACCP strategy for SLDBs within a national food safety policy. It is the product of collective national and international experience. Wherever possible, examples of national approaches are provided. While acknowledging the barriers facing SLDBs in their attempts to implement HACCP systems, approaches to addressing these barriers that have been tried and tested around the world are presented. The objectiv e is to provide FAO/WHO member countries and relevant stakeholders with practical solutions for the implementation of HACCP in SLDBs.
  • Thumbnail Image
    Book (stand-alone)
    Manual on the application of the HACCP System in Mycotoxin prevention and control 2003
    Also available in:
    The manual is meant to provide guidance on the application of the Hazard Analysis Critical Control Point approach to the prevention and control of mycotoxin contamination of foods and feed. After a brief introduction on the nature of mycotoxins and their effects on human and animal health, the document describes the HACCP system, as defined by the Codex Alimentarius Commission, and takes the reader through a series of illustrative examples (six) which show how the HACCP approach can be applied to prevent and control mycotoxin contamination. The examples include: Yellow maize kernals; maize-based animal feed; copra cake and meal; commercially produced peanut butter; apple juice; and pistachio nuts.
Show more

Users also downloaded

Showing related downloaded files

No results found.