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FAO WHO HACCP en Los Alimentos Pequeños y o Menos Desarrolladas

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FAO WHO HACCP en Los Alimentos Pequeños y o Menos Desarrolladas
  Food and Agriculture Organization ofthe United Nations FAO/WHO guidance to governments on the application of HACCP in small and/orless-developed food businesses FAO FOOD AND NUTRITIONPAPER 86 ISSN 0254-4725  CONTENTS A CKNOWLEDGMENTS viiC ONTRIBUTORS ix Participantsin the electronic discussion ixParticipantsin the Expert Meeting ixPeer reviewers x Authors of case study summariesxJoint FAO/WHO Secretariatxi A CRONYMS xiiF OREWORD xiii1. I NTRODUCTION 1 1.1 Background11.2 FAO/WHO guidancedocument11.2.1 Objectives 11.2.2 Scope 21.2.3 Descriptive terms21.2.4 Target audience21.2.5 Document overview31.3The HACCP system 41.3.1The food safety burden 41.3.2Codex guidelines on HACCP41.3.3Role of government and potential benefits61.3.4Role of food businesses and potential benefits 71.3.5Exploring approaches for HACCP in SLDBs71.3.6Interdependency between HACCP systems and good hygienic practices 8 2. THE SMALL BUSINESS SECTOR AND CHALLENGES FACED WORLDWIDE  9 2.1Challengeswithin the food business 102.1.1Infrastructure and facilities 102.1.2 Basic hygiene102.2 Staff-related challenges112.2.1Awareness and expertise 112.2.2Education and training112.2.3 Technical support122.2.4 Human resources122.2.5 Psychological factors122.3Challengesdue to inadequate supporting environment132.3.1 Financial issues13 iii  2.3.2Government infrastructure and commitment 132.3.3 Legal requirements132.3.4Business awareness and attitude of industry and trade associations142.3.5 Customer awareness142.3.6 Communication 15 3. D EVELOPMENT OF A HACCP  STRATEGY FOR SLDB SWITHINA NATIONAL FOODSAFETY POLICY 17 3.1 Introduction173.2Development of strategy for HACCP implementation183.2.1 Gather information193.2.2Define barriers and identify causes 213.2.3Develop and select possible solutions223.2.4Draft strategy and consult widely 223.2.5Conduct assessment of potential impact of strategy233.2.6Modify and publish strategy233.2.7 Implement strategy233.2.8Review and revise as needed243.3Criteria for measuring success of strategy253.3.1How to measure HACCP implementation253.3.2Indicators of successful HACCP implementation26 4. S TRATEGICACTIVITIES TO FACILITATE HACCP  IMPLEMENTATION IN SLDB S  27 4.1 Support activities274.1.1Provision of financial support274.1.2Provision of guidance and explanatory information294.1.3Provision of HACCP training 304.1.4 Voluntary schemes314.1.5Mandatory provisions and enforcement 324.1.6 HACCP certification334.1.7Provision of technical expertise by consultants and other advisors 344.2 HACCP-based approaches364.2.1Codes and standards documents374.2.2 Generic HACCP-basedplans374.2.3 Evolving HACCP-basedmethodologies39 R EFERENCES 41 iv  A NNEX 1 O VERVIEW OF NATIONALAPPROACHES TO FACILITATE HACCP APPLICATION IN SLDB S 45 Brazil45Cameroon47Canada48India50Ireland52Japan53Mexico55The Netherlands 57New Zealand 59South Africa 62Thailand65United Kingdom 67 A NNEX 2 T HE SEVEN PRINCIPLES OF HACCP  ANDSPECIFICSTRATEGIC ACTIVITIESIN SLDB S 71 Principle 1Conduct a hazard analysis 71Principle 2Determine the Critical Control Points (CCPs) 72Principle 3Establishcritical limit(s) 72Principle 4Establish a system to monitor control of the CCP 72Principle 5Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control73Principle 6Establish procedures for verification to confirm that the HACCP system is working effectively73Principle 7Establish documentation concerning all proceduresand records appropriateto these principles and their application74 L IST OF FIGURES 1.Logical sequence for the application of HACCP 52.Government policy and strategies 183.Logical sequence for development of strategy for HACCP implementation 20 v
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