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

	FAO FOOD AND NUTRITION PAPER 86
	FAO/WHO guidance to governments on the application of HACCP in smalland/or less-developed food businesses
WORLD HEALTH ORGANIZATION FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2006
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TABLE OF CONTENTS

ACKNOWLEDGMENTS
CONTRIBUTORS

Participants in the electronic discussion
Participants in the Expert Meeting
Peer reviewers
Authors of case study summaries
Joint FAO/WHO Secretariat

ACRONYMS
FOREWORD

1. INTRODUCTION

1.1 Background
1.2 FAO/WHO guidance document
1.3 The HACCP system

2. THE SMALL BUSINESS SECTOR AND CHALLENGES FACED WORLDWIDE

2.1 Challenges within the food business
2.2 Staff-related challenges
2.3 Challenges due to inadequate supporting environment

3. DEVELOPMENT OF A HACCP STRATEGY FOR SLDBS WITHIN A NATIONAL FOOD SAFETY POLICY

3.1 Introduction
3.2 Development of strategy for HACCP implementation
3.3 Criteria for measuring success of strategy

4. STRATEGIC ACTIVITIES TO FACILITATE HACCP IMPLEMENTATION IN SLDBS

4.1 Support activities
4.2 HACCP-based approaches

REFERENCES

ANNEX1    OVERVIEW OF NATIONAL APPROACHES TO FACILITATE
                 HACCP APPLICATION IN SLDBS

ANNEX2    THE SEVEN PRINCIPLES OF HACCP AND SPECIFIC
                 STRATEGIC ACTIVITIES IN SLDBS