Transcription of Codex Alimentarius - LOex
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Codex Alimentarius - LOex
Adopted 1969. Amendment 1999. Revisions 1997 and 2003. GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969 TABLE OF CONTENTS SECTION I - THE Codex GENERAL PRINCIPLES OF FOOD HYGIENE:..3 SECTION II - SCOPE, USE AND SECTION III - PRIMARY PRODUCTION ..5 ENVIRONMENTAL HYGIENIC PRODUCTION OF FOOD HANDLING, STORAGE AND CLEANING, MAINTENANCE AND PERSONNEL HYGIENE AT PRIMARY SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES ..7 PREMISES AND SECTION V - CONTROL OF CONTROL OF FOOD KEY ASPECTS OF HYGIENE CONTROL INCOMING MATERIAL MANAGEMENT AND DOCUMENTATION AND RECALL SECTION VI - ESTABLISHMENT: MAINTENANCE AND SANITATION.
CAC/RCP 1-1969 Page 4 of 31 document and Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex). 2.1.2 Roles of Governments, industry, and consumers Governments can consider the contents of this document and decide how best they should
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