Food safety

FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses


Publication details

Editors: World Health Organization
Publication date: 2006
Languages: English, French



This document is referred to in the 'Codex Alimentarius Recommended International Code of Practice General Principles of Food Hygiene CAC/RCP 1-1969, Rev. 4-2003, Annex - Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application' as 'Obstacles to the Application of HACCP, Particularly in Small and Less Developed Businesses, and Approaches to Overcome Them.'