Codex Alimentarius: Food hygiene, basic texts

Front Cover
Food & Agriculture Org., 2003 - Business & Economics - 68 pages
0 Reviews
One important element of FAO's work is building the capacity of food control personnel, including government authorities and food industry personnel carrying out food quality and safety assurance programs. Such programs should include specific food risk control procedures such as the Hazard Analysis and Critical Control Point (HACCP) system. 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. 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.--Publisher's description.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Other editions - View all

Common terms and phrases

About the author (2003)

Food and Agriculture Organization of the United Nations

Bibliographic information