Session 1: The food chain approach from an international perspective
Abstract
The concept of Good Agricultural Practices (GAP) has been adopted in recent years by governments, non-governmental organizations and the private sector particularly in the extension of food safety risk management to primary production, but also in the context of environmental sustainability and social acceptability. FAO has a number of activities underway including consultations, workshops, and field studies that are contributing to the development of the approach. There is also a database that provides information on GAP guidelines, projects and specific case studies. A critical challenge is to ensure that the expanding use of GAP for quality assurance will take into account the interests of smaller-scale producers in developing countries. General principles of GAP are presented with particular reference to animal production, health and welfare. FAO is working with partners in different countries to apply GAP principles in different farming systems and agro-ecozones.
INTRODUCTION
The Food and Agriculture Organization of the United Nations is concerned with raising levels of nutrition, improving agricultural productivity, improving the lives of rural populations and contributing to the growth of the world economy. Serving both developed and developing countries, FAO acts as a neutral forum where all nations meet as equals to negotiate agreements and debate policy. FAO is also a source of knowledge and information. It helps developing countries and countries in transition to modernize and improve agriculture, forestry and fisheries practices and ensure good nutrition for all. FAO is composed of eight departments: Administration and Finance, Agriculture, Economic and Social, Fisheries, Forestry, General Affairs and Information, Sustainable Development and Technical Cooperation. FAO employs more than 3 450 staff members - 1 450 professional and 2 000 general service staff - and maintains five regional offices, five subregional offices, five liaison offices and over 78 country offices, in addition to its headquarters in Rome.
FAO AND THE CODEX ALIMENTARIUS
The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme.. The main purposes of this Programme are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations.
The Codex Alimentarius contains General Standards which include: food labeling; food additives; contaminants; methods of analysis and sampling; food hygiene; nutrition and foods for special dietary uses; food import and export inspection and certification systems; residues of veterinary drugs in foods; and pesticide residues in foods.
In addition, Codex contains Standards and Codes relating to specific commodities. Of relevance to the present subject are the three Codes relating to livestock which are currently being developed and likely to be adopted by the Commission within the next year. These relate to animal feeding, fresh meat, and milk and milk products.
The Draft Code of Practice on Animal Feeding (Codex Alimentarius, 2003a) contains general principles and requirements (which include references to Good Agriculture Practices (GAPs), Good Manufacturing Practices (GMPs), and Hazard Analysis and Critical Control Point (HACCP)) and sections on labeling; traceability; inspection and control procedures; contaminants; feed additives and veterinary drugs; antibiotics; undesirable substances; on farm production and use of feed; manufacturing of feed on-farm; and good animal feeding practice.
The Draft Code of Hygienic Practice for Fresh Meat (Codex Alimentarius, 2004) covers: principles of risk management; meat hygiene applying to primary production; animal identification practices; transport of slaughter animals; ante-mortem inspection; control of processing operations (HACCP); post-mortem inspection (including BSE surveillance and prevention); establishments: maintenance and sanitation; personal hygiene; product information and consumer awareness; and training.
Finally, the Draft Code of Hygienic Practice for Milk and Milk Products (Codex Alimentarius, 2003b) is divided into: primary production; environmental hygiene; hygienic production of milk; handling storage and transport; record keeping; equipment and facilities; control of operation; maintenance and sanitation; personal hygiene; transport; processing; product information and consumer awareness; and training, and contains two appendices on microbiostatic control measures and microbiocidal control measures.
FAO is concerned with implementing the new Codes of Practice for animal feed, meat and milk. It is of particular note that these embody a new approach to food safety which is based on the principles of risk analysis (rather than food inspection) and, furthermore, they include primary production, that is, the whole food chain from Farm to Fork. For this reason, FAO is developing the concept of Good Agricultural Practices which goes further than the Codex Alimentarius mandate of food safety and fair trade. While including food safety, GAP also takes account of the environment and social aspects.
GOOD AGRICULTURAL PRACTICES
The concept of Good Agricultural Practices (GAP) has evolved in recent years in the context of a rapidly changing and globalizing food economy and as a result of the concerns and commitments of a wide range of stakeholders about food production and security, food safety and quality, and the environmental sustainability of agriculture. These stakeholders include governments, food processing and retailing industries, farmers, and consumers, who seek to meet specific objectives of food security, food quality, production efficiency, livelihoods and environmental benefits in both the medium and long term. GAP offers a means to help reach those objectives.
Broadly defined, GAP applies available knowledge to addressing environmental, economic and social sustainability for on-farm production and post-production processes resulting in safe and healthy food and non-food agricultural products. Many farmers in developed and developing countries already apply GAP through sustainable agricultural methods such as integrated pest management, integrated nutrient management and conservation agriculture. These methods are applied in a range of farming systems and scales of production units, including as a contribution to food security, facilitation by supportive government policies and programmes.
The development of a food chain approach to food safety and quality has profound implications for agricultural production and post-production practices and offers the opportunity to address sustainable use of resources. At present, GAP is formally recognized in the international regulatory framework for reducing risks associated with the use of pesticides, taking into account public and occupational health, environmental, and safety considerations. The use of GAP is also being promoted increasingly by the private sector through informal codes of practice and indicators developed by food processors and retailers in response to emerging consumer demand for sustainably produced and wholesome food. This trend may create incentives for the adoption of GAP by farmers by opening new market opportunities, provided they have the capacity to respond. FAO has initiated a process of discussion and consultation to take stock of the different developments and debate on GAP so as to make Members aware of the opportunities and issues in the further elaboration of GAP and ultimate adoption by farmers.
FAO’s role is to support these developments with comprehensive, objective, professional expertise and to advise governments on their scientific validity and policy implications. A broadly accepted framework of GAP principles, generic indicators and practices will help guide debate on national policies and actions and on the preparation of strategies to ensure that all stakeholders participate in and benefit from the application of GAP in the food chain.
CONTEXT AND APPROACH TO GAP
Agriculture is expected to assure food security in a range of settings, now and in the future, and is increasingly called upon to reduce any negative ecosystem impact while producing positive environmental, social and economic benefits. Attainment of these goals is affected by many factors, including technology, social and economic developments, and associated government policies and programmes. These factors are amplified by globalization, which is progressively changing how and where food and farm products are produced, processed and traded. Consumer concern is growing in all parts of the world over the environmental, economic and social sustainability, public health implications and safety of agricultural practices and products. Processors and retailers must match the anticipated market demands with the available supply of food in a lengthening food chain. Farmers need to have the capacity to make new farming and technology choices to meet demands for a safe and healthy diet in response to new regulations and standards, changing global consumption patterns, improved market access (through provision of safe food) and potential value-added opportunities. Governments provide the enabling policy and regulatory framework particularly concerning food safety, agricultural production and trade, while seeking to meet food security objectives.
While GAP responds, in part, to the growing demands of a globalized agriculture, the approach is also valid within the context of local food systems. Agriculture depends on viable communities and local food systems that provide the mechanism for farmers and consumers to benefit from a closer relationship between production and market, empowering local communities by creating and keeping financial and human resources within the community. The specific issues and constraints facing small-scale producers in developing countries need to be taken into consideration when formulating policies and programmes to develop and promote GAP.
The food chain approach to food safety and quality recognizes that the responsibility for the supply of food that is safe, healthy and nutritious is shared along the entire food chain - by all involved with the production, processing, trade and consumption of food. The food chain approach to food safety and quality implies that GAP should be extended along the food chain to put greater emphasis on primary production practices.
CURRENT APPLICATIONS OF GAP
GAP applications are being developed by governments, NGOs/CSOs and the private sector to meet farmers’ needs and specific requirements in the food chain, but not in a holistic or coordinated way. In many cases the development of GAP at international and national levels is complemented by more specific adaptations for use at local levels. A few examples of current applications follow.
Governments, international agencies and NGOs promote sustainable agricultural methods such as integrated pest management, integrated nutrient management and conservation agriculture, among others, aimed at mitigating specific environmental and societal risks in a range of production and farming systems. These methods are especially appropriate for small- or medium-scale farmers in developing countries, contributing to increased local food production and food security, and conserving natural resources.
National agencies have also promoted GAP for both quality assurance and environmental management. These include the government agencies of Canada, France, Malaysia, New Zealand, Uruguay, the United Kingdom and the United States. Latvia, Lithuania and Poland have adopted good practices with respect to the Baltic agricultural runoff programme. The national agricultural research organization of Brazil, EMBRAPA, in collaboration with FAO, is developing a series of specific technical guidelines for melons, mangoes, fruit and vegetables, field crops, dairy, beef, swine and poultry, based on GAP to be tested by small, medium and large-scale producers.
The private sector, in particular industrial processors and retailers, uses GAP with a view to attaining quality assurance, consumer satisfaction and profit in the production of safe and high quality food along the food chain. These efforts increasingly incorporate sustainability criteria in response to consumer demand. Examples include the EUREPGAP generic Codes of Practice for fresh produce, combinable crops and livestock; the Sustainable Agriculture Initiative (Unilever, Nestlé, Danone and others); and, the EISA Common Codex for Integrated Farming. Unilever has developed more specific “sustainable agriculture indicators” of achievement for specific crops and locations. The promotion of GAP by food processors and retailers can facilitate the adoption of sustainable agricultural practices by creating incentives through potential value-added opportunities for farmers.
A specific version of GAP is applied within established codes of practice for food safety, under Codex Alimentarius, to minimize or prevent contamination of food. The Codex Alimentarius Commission develops and adopts standards, guidelines and related texts on all aspects of food safety and quality reflecting consensus at the international level. Codex standards are reference points for developing and harmonizing national standards. While the Codex Alimentarius specifically defines GAP in the context of the use of pesticides, the Code of Practice (General Principles of Food Hygiene) and other more specific codes, address good practices in primary production as well as post-production systems. Some national programmes have extended the use of the term Good Agricultural Practices to refer to practices to minimize microbial food safety hazards in fresh produce.
As part of the consultative process leading up to the World Summit on Sustainable Development (Johannesberg, 2002), NGOs and CSOs including farmer groups have highlighted some key elements of GAP. Among these are: working through community-based mechanisms to draw good practices from a broad range of approaches and systems, many of which combine traditional agriculture based on local knowledge with modern agriculture; empowering producers and strengthening farmers’ organizations to begin to adopt GAP; recognizing the importance of fair returns to farmers for investments in environmental sustainability; and focusing efforts on humanely produced, safe and high quality foods that address food security.
As can be seen from these examples, GAP represents a multitude of approaches and applications addressing a range of needs in many parts of the world. This implies two challenges. The first challenge is to ensure that extending the use of GAP will take into account the interests of smaller-scale producers in developing countries both for the safety and sustainability of domestic production. There is a range of sustainable production methods to produce crop and livestock products through integrated production systems with potential benefits on a wider scale, including sustainable intensification, livelihoods enhancement and higher production to meet future food needs.
A broadly accepted framework of GAP principles, indicators and practices may provide a reference point to guide debate on national policies and actions. It may also ensure that stakeholders at all levels of development benefit from the application of GAP in on-farm agricultural production and post-production systems. Such a framework would also provide transparency among all actors along the food chain, and promote harmonization of approaches and their indicators of achievement.
THE GAP FRAMEWORK
Given the trend in the development and adoption of GAP, and the disparate applications described above, FAO has initiated a process of discussion and consultation to take stock of the ongoing developments and debate. It aims to make member governments aware of the opportunities and issues in the further elaboration of GAP, and the potential roles and benefits for governments, food processing and retailing industries, farmers and consumers. A framework is proposed within which to seek an understanding and agreement on the principles, indicators and practices of GAP.
In the context of agreed international goals to reduce hunger and promote food security, four principles of GAP apply to all scales of farming:
- economically and efficiently produce sufficient, safe and nutritious food;
- sustain and enhance the natural resource base;
- maintain viable farming enterprises and contribute to sustainable livelihoods;
- meet the cultural and social demands of society.
GAP provides a means to assess and decide on farming practices at each step in the production process. For any iven agricultural production system, a sound and comprehensive management strategy must be in place providing for the capability for tactical adjustments in response to changes in circumstances. Implementing such a management strategy requires knowing, understanding, planning, measuring, monitoring, and record-keeping, with the aim of achieving production, safety and sustainability goals. Successful implementation depends upon developing the skill and knowledge bases, on continuous monitoring and analysis of performance, and the use of expert advice as required.
Accordingly, the proposed process of developing and supporting the adoption of GAP is to:
- Formulate a set of generic practices and indicators from which guidelines for good agricultural practices for on-farm production post-production systems can be developed, collaboratively by the public and private sectors and civil society.
- Focus existing knowledge, options, and solutions into effective food safety and environmental risk analysis guidelines available for use as policy instruments.
- Review existing codes of practice.
- Translate codes of practice into management guidelines for crop and livestock systems in specific agro-ecozones.
- Engage in discussion with governments on their strategies, priorities and instruments to move towards sustainable agriculture and rural development practices.
With partners, FAO is developing a set of ten component groups of generic indicators and practices of GAP. These include aspects related to soil and water management, crop and fodder production, crop protection, animal production and health, harvesting and on-farm processing and storage, on-farm energy and waste management, human welfare, health and safety, and wildlife and landscape.
The implementation of GAP is generally through a process of assessing the critical management choices that are made sequentially throughout the production of crops and livestock. At each decision control point the implications for GAP are assessed in the context of defined indicators, which serve as the basis for analyzing food safety, environmental and societal risks. This process may be used to prepare codes of practice for major agricultural production systems, and detailed management guidelines for individual production systems within specific agro-ecozones. By definition, GAP should be explicitly linked to a farming systems categorization in order to apply indicators and practices within a defined domain.
Several issues may rise in the application of codes of practice and management guidelines elaborated using the proposed GAP framework. The value of the framework itself will depend upon the adoption of practices by farmers, involvement of the food industry, demand by consumers and support from governments through enabling policies and extension services. Meanwhile, as consumers are increasingly demanding sustainable agricultural practices, application of GAP can, in some cases, result in higher production, processing and marketing costs, which informed consumers might be prepared to absorb. This will create further incentives for the adoption of GAP and its promotion by the private sector. In parallel to the development of GAP, new codes of conduct for agriculture are under discussion in the emerging areas of biotechnology and biosafety, and their relationship to GAP will need to be considered.
The next stage in the process is to develop GAP guidelines for on-farm production and post-production systems, involving the participation of farmers, and bringing together scientific and technical expertise, and civil society. FAO’s role could be to support the development of quality assurance schemes and codes of practice with comprehensive, objective, professional expertise, and to advise governments on their scientific validity and policy implications.
GAP IN RELATION TO LIVESTOCK PRODUCTION
Livestock require adequate space, feed, and water for welfare and productivity. Stocking rates must be adjusted and supplements provided as needed to livestock grazing pasture or rangeland. Chemical and biological contaminants in livestock feeds are avoided to maintain animal health and/or to prevent their entry into the food chain. Manure management minimizes nutrient losses and stimulates positive effects on the environment. Land requirements are evaluated to ensure sufficient land for feed production and waste disposal.
Good practices related to animal production will include those that site livestock units appropriately to avoid negative effects on the landscape, environment, and animal welfare; avoid biological, chemical, and physical contamination of pasture, feed, water, and the atmosphere; frequently monitor the condition of stock and adjust stocking rates, feeding, and water supply accordingly; design, construct, choose, use and maintain equipment, structures, and handling facilities to avoid injury and loss; prevent residues from veterinary medications and other chemicals given in feeds from entering the food chain; minimize the non-therapeutic use of antibiotics; integrate livestock and agriculture to avoid problems of waste removal, nutrient loss, and greenhouse gas emissions by efficient recycling of nutrients; adhere to safety regulations and observe established safety standards for the operation of installations, equipment, and machinery for animal production; and maintain records of stock acquisitions, breeding, losses, and sales, and of feeding plans, feed acquisitions, and sales.
ANIMAL HEALTH AND WELFARE
Successful animal production requires attention to animal health that is maintained by proper management and housing, by preventive treatments such as vaccination, and by regular inspection, identification, and treatment of ailments, using veterinary advice as required. Farm animals are sentient beings and as such their welfare must be considered. Good animal welfare is recognized as freedom from hunger and thirst; freedom from discomfort; freedom from pain, injury or disease; freedom to express normal behaviour; and freedom from fear and distress.
Good practices related to animal health and welfare will include those that minimize risk of infection and disease by good pasture management, safe feeding, appropriate stocking rates and good housing conditions; keep livestock, buildings and feed facilities clean and provide adequate, clean bedding where livestock is housed; ensure staff are properly trained in the handling and treatment of animals; seek appropriate veterinary advice to avoid disease and health problems; ensure good hygiene standards in housing by proper cleansing and disinfection; treat sick or injured animals promptly in consultation with a veterinarian; purchase, store and use only approved veterinary products in accordance with regulations and directions, including withholding periods; provide adequate and appropriate feed and clean water at all times; avoid non-therapeutic mutilations, surgical or invasive procedures, such as tail docking and debeaking; minimize transport of live animals (by foot, rail or road); handle animals with appropriate care and avoid the use of instruments such as electric goads; maintain animals in appropriate social groupings where possible; discourage isolation of animals (such as veal crates and sow stalls) except when animals are injured or sick; and conform to minimum space allowances and maximum stocking densities.
PROCESSING AND STORAGE
Product quality also depends upon implementation of acceptable protocols for collection, storage, and where appropriate, processing of farm products. Producers must conform to regulations relating to agrochemicals and withholding periods for veterinary medicines. Food produce should be stored under appropriate conditions of temperature and humidity in space designed and reserved for that purpose. Operations involving animals, such as shearing and slaughter, must adhere to animal health and welfare standards.
For washing, use recommended detergents and clean water; store food products under hygienic and appropriate environmental conditions; pack food produce for transport from the farm in clean and appropriate containers; and use methods of pre-slaughter handling and slaughter that are humane and appropriate for each species, with attention to supervision, training of staff and proper maintenance of equipment.
ENERGY AND WASTE MANAGEMENT
Energy and waste management are also components of sustainable production systems. Farms require fuel to drive machinery for cultural operations, for processing, and for transport. The objective is to perform operations in a timely fashion, reduce the drudgery of human labour, improve efficiency, diversify energy sources, and reduce energy use.
Good practices related to energy and waste management will include those that establish input-output plans for farm energy, nutrients, and agrochemicals to ensure efficient use and safe disposal; adopt energy saving practices in building design, machinery size, maintenance, and use; investigate alternative energy sources to fossil fuels (wind, solar, biofuels) and adopt them where feasible; recycle organic wastes and inorganic materials, where possible; minimize non-usable wastes and dispose of them responsibly; store fertilizers and agrochemicals securely and in accordance with legislation; establish emergency action procedures to minimize the risk of pollution from accidents; and maintain accurate records of energy use, storage, and disposal.
SOIL AND WATER
Good practices related to soil include maintaining or improving soil organic matter through the use of soil carbon- build up by appropriate crop rotations, manure application, pasture management and other land use practices, rational mechanical and/or conservation tillage practices; maintaining soil cover to provide a conducive habitat for soil biota, minimizing erosion losses by wind and/or water; and application of organic and mineral fertilizers and other agro-chemicals in amounts and timing and by methods appropriate to agronomic, environmental and human health requirements.
Agriculture carries a high responsibility for the management of water resources in quantitative and qualitative terms. Careful management of water resources and efficient use of water for rain-fed crop and pasture production, for irrigation where applicable, and for livestock, are criteria for GAP.
CROP AND FODDER PRODUCTION
Good practices related to crop and fodder production will include those that select cultivars and varieties on an understanding of their characteristics, including response to sowing or planting time, productivity, quality, market acceptability and nutritional value, disease and stress resistance, edaphic and climatic adaptability, and response to fertilizers and agrochemicals; devise crop sequences to optimize use of labour and equipment and maximize the biological benefits of weed control by competition, mechanical, biological and herbicide options, provision of non-host crops to minimize disease and, where appropriate, inclusion of legumes to provide a biological source of nitrogen; apply fertilizers, organic and inorganic, in a balanced fashion, with appropriate methods and equipment and at adequate intervals to replace nutrients extracted by harvest or lost during production; maximize the benefits to soil and nutrient stability by re-cycling crop and other organic residues; integrate livestock into crop rotations and utilize the nutrient cycling provided by grazing or housed livestock to benefit the fertility of the entire farm; rotate livestock on pastures to allow for healthy re-growth of pasture; and adhere to safety regulations and observe established safety standards for the operation of equipment and machinery for crop and fodder production.
HUMAN WELFARE, HEALTH AND SAFETY
Human welfare, health and safety are further components of sustainability. Farming must be economically viable to be sustainable. The social and economic welfare of farmers, farm workers, and their communities depends upon it. Health and safety are also important concerns for those involved in farming operations. Due care and diligence is required at all times. With regard to agricultural workers, the International Labour Organization (ILO), in collaboration with governments, employers and trade unions, has developed core conventions on labour including codes of practice for agriculture, which have not been specifically included in the indicators and practices.
Good practices related to human welfare, health and safety will include those
that direct all farming practices to achieve an optimum balance between economic, environmental, and social goals; provide adequate household income and food security; adhere to safe work procedures with acceptable working hours and allowance for rest periods; instruct workers in the safe and efficient use of tools and machinery; pay reasonable wages and not exploit workers, especially women and children; and purchase inputs and other services from local merchants if possible.
WILDLIFE AND LANDSCAPE
Agricultural land accommodates a diverse range of animals, birds, insects, and plants. Much public concern about modern farming is directed at the loss of some of these species from the countryside because their habitats have been destroyed. The challenge is to manage and enhance wildlife habitats while keeping the farm business economically viable.
Good practices related to wildlife and landscapes will include those that identify and conserve wildlife habitats and landscape features, such as isolated trees, on the farm; create, as far as possible, a diverse cropping pattern on the farm; minimize the impact of operations such as tillage and agrochemical use on wildlife; manage field margins to reduce noxious weeds and to encourage a diverse flora and fauna with beneficial species; manage water courses and wetlands to encourage wildlife and to prevent pollution; and monitor those species of plants and animals whose presence on the farm is evidence of good environmental practice.
COLLABORATION WITH THE INTERNATIONAL DAIRY FEDERATION (IDF) - THE GUIDE TO GOOD DAIRY FARMING PRACTICE
In considering the development of specific GAP guidelines, FAO has worked in partnership with a number of non-governmental organizations (NGOs) and civil society organizations (CSOs). With respect to dairy farming, FAO has collaborated with the IDF Task Force on Good Dairy Farming Practices between 2001 and 2004, culminating in the joint publication of the Guide to Good Dairy Farming Practice (FAO/IDF, 2004). This covers all the aspects of: animal feeding, animal health management, drugs and contaminants residues, microbiological hygiene and environmental contamination. The Task Force comprised representatives from 14 countries in addition to the Secretariat. FAO’s role, esides providing technical input to the meetings, was to sponsor the attendance of representatives from developing countries, China and Kenya, in addition to India which was already represented. In this way, FAO is seeking to assist IDF to represent a wider constituency and to include the needs and concerns of developing countries in the agenda of the Task Force on Good Dairy Farming Practices.
FURTHER DEVELOPMENT OF GOOD AGRICULTURAL PRACTICES
In April 2003, the FAO Committee on Agriculture (COAG) was invited to consider the process for developing GAP through consultation and dialogue with Member Nations, NGOs/CSOs, the private sector and consumers. COAG recommended that FAO continue its initial work on a GAP approach, which might include awareness raising, information exchange, economic analysis, pilot projects, technical assistance and capacity building, with a special focus on the needs of developing countries.
Among other activities, FAO is developing a meta-database of case studies and success stories relating to GAP and integrated production systems which will combine the information from a number of sources and provide reference to technical developments in the public and private sectors.
Among the various activities in progress are the development of manuals and guidelines for the implementation of the various standards and codes and projects for capacity building to ensure the implementation of GAP in the countries. In these activities, FAO will work closely with NGOs and CSOs and, in the further development of Good Dairy Farming Practice, will continue to collaborate with IDF.
REFERENCES
Codex Alimentarius, 2003a. Proposed Draft Code of Practice on Good Animal Feeding. Report of the 4th Session of the Ad Hoc Intergovernmental Codex Task Force on Animal Feeding, ALINORM 03/38A Appendix II, Codex Alimentarius Commission, Rome.
Codex Alimentarius, 2003b. Proposed Draft Code of Hygienic Practice for Milk and Milk Products. Report of the 35th Session of the Codex Committee on Food Hygiene, ALINORM 03/13A Appendix III, Codex Alimentarius Commission, Rome.
Codex Alimentarius, 2004. Draft Code of Hygienic Practice for Meat. Report of the 10th Session of the Codex Committee on Meat Hygiene, ALINORM 04/27/16 Appendix II, Codex Alimentarius Commission, Rome.
FAO/IDF, 2004. Guide to Good Dairy Farming Practice . Food and Agriculture Organization of the United Nations, Rome and International Dairy Federation, Brussels.
ACKNOWLEDGEMENTS
Part of the text of this paper is derived from: Development of a Framework for Good Agricultural Practices (COAG/ 2003/6) presented to the FAO Committee on Agriculture, Rome, 31 March - 4 April 2003, prepared by Boyd Haight and colleagues, who are duly acknowledged.
IDF/FAO international symposium on dairy safety and hygiene Cape Town,
2–5 march 2004,
South Africa |
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