Food quality & safety systems
A training manual on food hygiene & the Hazard Analysis & Critical Control Point (HACCP) system (reprint 2009)

Langue : Anglais
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Date de parution :
Ouvrage 232 p. · Spirale
ISBN : 9789251041154 EAN : 9789251041154
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 programmes. Such programmes 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. Each section is made up of specific training modules which can be combined and customized to meet the specific needs of the students. Also published in French, Russian and Spanish.