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Defining the responsibilities and tasks of different stakeholders within the framework of a national strategy for food control

Authors
Publisher
FAO
Publication Date
Keywords
  • E14
  • Q03
  • Food Safety
  • International Cooperation
  • Quality Controls
  • Certification
  • Regulations
  • Innocuite Des Produits Alimentaires
  • Cooperation Internationale
  • Controle De Qualite
  • Reglementation
  • Inocuidad Alimentaria
  • Cooperacion Internacional
  • Control De Calidad
  • Certificacion
  • Reglamentaciones

Abstract

96.7.doc DIST.:GENERAL WHO/FNU/FOS/96.7 ORIGINAL: ENGLISH ESSENTIAL SAFETY REQUIREMENTS FOR STREET-VENDED FOODS (Revised Edition) Food Safety Unit Division of Food and Nutrition World Health Organization 5 World Health Organization 1996 This document is not a formal publication of the World Health Organization (WHO), and all rights are reserved by the Organization. The document may, however, be freely reviewed, abstracted, reproduced and translated, in part or in whole, but not for sale nor for use in conjunction with commercial purposes. The views expressed in documents by named authors are solely the responsibility of those authors. Editorial note: WHO amended the text as follow; Paragraph 3 –Setting Priorities for Food Safety Interventions The paragraph crossed out and the three relative footnotes (9,10,11) should be deleted and replaced by the following text and footnote: The overview of the HACCP system in this section is based on the text, adopted by the Codex Alimentarius Commission at its 22nd session in 1997 in Geneva, “Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its Application”. (Footnote) 9 Alinorm 97/13 (annex to appendix II) and Volume 1B of the Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, FAO, Rome CONTENTS Preface.............................................................................................................................. 1 1. Introduction .................................................................................................................. 2 2. Requirements in the Hygienic Handling of Street-vended Foods ................................... 4 3. Setting Priorities for Food Safety Interventions .......................................................... 12 4. Strategies to Enhance the Safety of Street-vended Foods ............................................. 24 5. Further Guidance on Improving the Street Food Safety ..........

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