These guidelines for the control of foodborne parasites are applicable to all foods especially those foods identified in the FAO/WHO report, from primary production through consumption. They should complement guidelines in place for any other pathogens (e.g. bacteria and viruses). Control measures should be applied to parasite hazards in proportion to the public health risk. Countries in which specific parasites are endemic should take special measures to reduce the identified risk. Section 3 is subdivided into four food categories: i) Meat and meat products, ii) Milk and milk products, iii) Fish and fishery products, iv) Fresh fruits and vegetables.