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FoodSafetyHandbookAPracticalGuideforBuildingaRobustFoodSafetyManagementSystemInternationalFinanceCorporationFOODSAFETYHANDBOOKAPracticalGuideforBuildingaRobustFoodSafetyManagementSystem用户上传限个人学习使用百万免费报告天天更新手机商店搜索研报客app电脑网页版©2020TheWorldBankGroup1818HStreetNW,Washington,DC20433Telephone:[phone];Internet:(InternationalBankforReconstructionandDevelopment);InternationalFinanceCorporation(IFC);andMultilateralInvestmentGuaranteeAgency(MIGA),whichareseparateanddistinctlegalentitieseachorganizedunderitsrespectiveArticlesofAgreement.Thefindings,interpretations,andconclusionsexpressedinthisvolumedonotnecessarilyreflecttheviewsoftheDirectorsorExecutiveDirectorsoftherespectiveinstitutionsoftheWorldBankGrouporthegovernmentstheyrepresent.TheWorldBankGroupdoesnotguaranteetheaccuracyofthedataincludedinthiswork.Theboundaries,colors,denominations,andotherinformationshownonanymapinthisworkdonotimplyanyjudgmentonthepartofTheWorldBankGroupconcerningthelegalstatusofanyterritoryortheendorsementoracceptanceofsuchboundaries.Thecontentsofthisworkareintendedforgeneralinformationalpurposesonlyandarenotintendedtoconstitutelegal,securities,orinvestmentadvice,anopinionregardingtheappropriatenessofanyinvestment,orasolicitationofanytype.WorldBankGroupinstitu-tionsortheiraffiliatesmayhaveaninvestmentin,provideotheradviceorservicesto,orotherwisehaveafinancialinterestin,certainofthecompaniesandparties(includingthosenamedherein).Nothinghereinshallconstituteorbeconsideredtobealimitationuponorwaiveroftheprivilegesandimmunitiesofanyoftheinstitu-tionsofTheWorldBankGroup,allofwhicharespecificallyreserved.RightsandPermissionsThisworkisavailableundertheCreativeCommonsAttribution3.0IGOlicense(CCBY3.0IGO):Attribution—Pleasecitetheworkasfollows:InternationalFinanceCorporation.2020.FoodSafetyHandbook:APracticalGuideforBuildingaRobustFoodSafetyManagementSystem.Washington,DC:WorldBank.doi:10.1596/978-1-4648-1548-5.License:CreativeCommonsAttributionCCBY3.0IGOTranslations—Ifyoucreateatranslationofthiswork,pleaseaddthefollowingdisclaimeralongwiththeattribution:ThistranslationwasnotcreatedbyTheWorldBankGroupandshouldnotbeconsideredanofficialWorldBankGrouptranslation.TheWorldBankGroupshallnotbeliableforanycontentorerrorinthistranslation.Adaptations—Ifyoucreateanadaptationofthiswork,pleaseaddthefollowingdisclaimeralongwiththeattribution:ThisisanadaptationofanoriginalworkbyTheWorldBankGroup.ViewsandopinionsexpressedintheadaptationarethesoleresponsibilityoftheauthororauthorsoftheadaptationandarenotendorsedbyTheWorldBankGroup.Third-partycontent—TheWorldBankGroupdoesnotnecessarilyowneachcomponentofthecontentcontainedwithinthework.TheWorldBankGroupthereforedoesnotwarrantthattheuseofanythird-party-ownedindividualcomponentorpartcontainedintheworkwillnotinfringeontherightsofthosethirdparties.Theriskofclaimsresultingfromsuchinfringementrestssolelywithyou.Ifyouwishtore-useacomponentofthework,itisyourresponsibilitytodeterminewhetherpermissionisneededforthatre-useandtoobtainpermissionfromthecopyrightowner.Examplesofcomponentscaninclude,butarenotlimitedto,tables,figures,orimages.AllqueriesonrightsandlicensesshouldbeaddressedtoWorldBankPublications,TheWorldBankGroup,1818HStreetNW,Washington, DC20433,USA;e-mail:[e-mail](paper):978-1-4648-1548-5ISBN(electronic):978-1-4648-1549-2DOI:10.1596/978-1-4648-1548-5Coverphoto:AgroupofwomenworkinaselectionlineofanolivefactoryinLima,Peru.©ChristianVinces/Shutterstock.com.UsedwiththepermissionofChristianVinces/Shutterstock.com.Furtherpermissionrequiredforreuse.Coverandinteriordesign:KirstenDennisonTheLibraryofCongressControlNumberhasbeenrequested.vContentsForewordxiAcknowledgmentsxiiiAbbreviationsxvIntroduction.............................................1CHAPTER1FoodSafetyStandardsandSchemes5Introduction.............................................6BRCGlobalStandards........................................6InternationalFeaturedStandards................................8FoodSafetySystemCertification22000............................9ThePrimusGFSStandards.....................................10TheGlobalRedMeatStandard..................................11CanadaGAP..............................................12GLOBALG.A.P..............................................13TheSeafoodProcessingStandardoftheGlobalAquacultureAlliance...........14TheSafeQualityFoodInstituteStandard............................15TheJapanFoodSafetyManagementAssociation.......................16ASIAGAPandJapanGAP......