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BookletCorporate general interestEstablishment maintenance, disinfection and pest control – Section 5 2023
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This guidance document for food business operations provides information on how to implement appropriate maintenance, sanitation, pest control and waste management programmes to control food hazards and prevent food contamination. To produce safe food, a food establishment requires appropriate maintenance, cleaning and disinfection, pest control and waste management programmes and procedures. These programmes should be effective for controlling food contaminants and pests, which can compromise food safety. 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. -
PresentationPresentationDisinfectants against ASF virus: efficacy evaluation
African swine fever: An unprecedented global threat. Call for action. Series of webinars (26-30 October 2020)
2020Also available in:
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DocumentOther documentFicha Metodológica 4.1 - Guía para taller con grupos focales con beneficiarios directos
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No results found.Esta ficha presenta las pautas y consideraciones metodológicas para utilizar la técnica de “grupos focales” como método de evaluación cualitativa de los PAT a nivel de los beneficiarios directos, así conmo la percepción de los actores respecto a la gestión del proyecto. -