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FAO/WHO Guidance to Governments on the Application of HACCP in Small and/or Less-Developed Food Businesses

-fifth Session of the Codex Committee on Food Hygiene (CCFH) for guidance on HACCP in small and less-developed businesses (SLDBs), to address;

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HACCP

HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application;

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HACCP

HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application;

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Report of the Africa Regional Consultative Meeting on Securing Sustainable Small-scale Fisheries

Global Conference on Small-Scale Fisheries held in Bangkok in October 2008 and referred to the recommendations made by the 26th Session of the;

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Pesticide Residues in Food: Report 2009

The annual Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on;

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Compendium of Food Additive Specifications: Joint FAO/WHO Expert Committee on Food Additives

meetings of the Joint FAOWHO Expert Committee on Food Additives (JECFA), which was held in Geneva, from 16 to 24 June 2009. The specifications;

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Manual on the Application on the HACCP System in Mycotoxin Prevention and Control

The manual provides guidance on the application of the Hazard Analysis Critical Control Point (HACCP) approach to the prevention and;

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L'approche BEFS de la FAO

The objective of this document is to assist stakeholders, primarily policymakers, who wish to develop bioenergy options that safeguard food;

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El planteamiento BEFS de la FAO

The objective of this document is to assist stakeholders, primarily policymakers, who wish to develop bioenergy options that safeguard food;

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Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods

30 April to 4 May 2001 at FAO headquarters in Rome. The consultation focused on the finalization of the FAOWHO risk assessments on;

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Food Irradiation Technologies

of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have coordinated and worked;

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Food Safety in Shrimp Processing

of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans;

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The state of food and agriculture 2005 (FAO agriculture series)

sufficient food for an active healthy life, mostly in rural areas. This FAO report examines the links between agriculture, trade and poverty and;

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Auditing in the Food Industry

its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These;

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Working principles for risk analysis for food safety for application by governments (Codex Alimentarius)

The Working Principles for Risk Analysis for Food Safety for Application by Governments are intended to provide guidance to national;

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Find Grant Funding Now!

know it's there or don't know how to get it. Written by a consultant who helps individuals, local governments, and nonprofits find and receive;

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Food wastage footprint

has been developed to answer two key questions: what is the magnitude of food wastage impacts on the environment; and what are the main;

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Report Of The Thirtieth Session Of The Committee On Fisherie

instruments, and agreed on the development of best practice guidelines for traceability. It requested FAO to develop a conformity assessment framework;

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Compendium of Food Additive Specifications

meeting of the Joint FAOWHO Expert Committee on Food Additives (JECFA). The specifications monographs provide information on the identity and;

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It Auditing And Application Controls For Small And Mid-Sized

of IT and application controls, Automated Auditing Financial Applications for Small and Mid-Sized Businesses provides you with the guidance you;

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The Complete Manual of Small-scale Food Processing

technical and business information on all aspects of small-scale food processing in a single text. From how to assess the market, to primary and;

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FAO yearbook: Fishery statistics

The Food and Agriculture Organization (FAO) Yearbook of Fishery Statistics: Aquaculture Production 2005 is a compilation of statistics on;

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How Small-to-Medium Enterprises Thrive and Survive in Turbulent Times

, raising the levels of concern for business, society, and governments. It especially poses a challenge for small businesses, who have to learn to;

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How Small-to-Medium Enterprises Thrive and Survive in Turbulent Times

, raising the levels of concern for business, society, and governments. It especially poses a challenge for small businesses, who have to learn to;

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Report of the Fao Working Group on the Assessment of Small Pelagic Fish Off Northwest Africa

The overall objective of the Working Group, is to assess the state of the small pelagic resources in northwest Africa and make;

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Compendium of food additive specifications

meeting of the Joint FAOWHO Expert Committee on Food Additives (JECFA), which was held in Geneva, Switzerland, from 19 to 28 June 2007. The;

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Pesticides Residues in Food 2017

Thirty-eight pesticides were evaluated for toxicity and residues at the 2017 Joint Meeting of the FAO Panel of Experts on Pesticide;

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