The Food Quality and Standards Service develops tools to provide guidance and technical support to be used by implementing agencies working in the area of food safety and quality, and in support of AGNS capacity building and training activities. These tools cover a number of subject areas and include:

• Training manuals on food quality and safety assurance programmes (including good practices, HACCP and HACCP-based systems)
• Guidance on strengthening national food control systems and for the assessment of national capacity in food safety management and control
• A training package to enhance participation in Codex activities
• Manuals on the application of the risk analysis paradigm to national food safety systems
• A basic awareness course on Microbiological Risk Assessment and its use in risk management
• Training manuals and guidelines on food safety in the street food sector
• Guidance generated by expert consultations convened to advise on specific food safety issues
• Manuals on food inspection and good laboratory management

Good hygienic practices for the preparation and sale of streetfoods in Africa - a toolkit (in French 2007) [ 4.22mb]
[htm]

Strengthening national food control systems: Guidelines to assess capacity building needs (2006)
[ 528kb]

Strengthening national food control systems: A quick guide to assess capacity building needs (2007) [ 332kb]

Enhancing participation in Codex activities: An FAO/WHO training package (2006)

Good Hygiene Practices along the coffee chain: a training resource for coffee-producing countries (2006)

Training manual on safety and quality of fresh fruits and vegetables (2004)
[ 1,917kb]
[htm]
[CD-Rom English]
[CD-Rom 中文]

Food quality and safety systems: A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system (1998)
По-русски

FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses – FAO Food and Nutrition Paper 86 (2007)
[ 404kb]