Food hygiene

ISSN 0259-2916. Food hygiene Basic texts Fourth edition Food hygiene Basic texts Fourth edition WORLD HEALTH ORGANIZATION. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. Rome, 2009. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or of the World Health Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned. ISBN 978-92-5-105913-5. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged.

of the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application. This fourth edition includes texts adopted by the Codex Alimentarius Commission up to 2009. The texts will be of use to government authorities, food industries, food handlers and consumers, as well as teachers and students of food hygiene.

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  Critical, Analysis, Control, Haccp, Hazards, Hazard analysis and critical control

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