Food safety

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

Worldwide, it is recognized that the application of the Hazard Analysis and Critical Control Point (HACCP) system through out the food-chain has clear benefits and the potential of enhancing food safety and preventing many cases of foodborne diseases.

Building on previous consultations and in response to a request from the Codex Committee on Food Hygiene, this document was developed to provide guidance to governments and relevant stakeholders and proposes the development of national HACCP strategies to include the implementation of HACCP systems in Small and/or Less-Developed Food Businesses (SLDBs).

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.'

Other language versions are currently under preparation, including Chinese, French and Spanish.