Transcription of Food hygiene
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Food hygiene
Food hygieneBasic textsFourth edition ISSN 0259-2916 Food hygiene Basic textsFourth edition WORLD HEALTH ORGANIZATIONFOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSRome, 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.
2.2 Use 5 2.3 Definitions 5 SECTION 3 PRIMARY PRODUCTION 6 3.1 Environmental hygiene 6 3.2 Hygienic production of food sources 6 3.3 Handling, storage and transport 7 3.4 Cleaning, maintenance and personnel hygiene at primary production 7 SECTION 4 ESTABLISHMENT: DESIGN AND FACILITIES 8 4.1 Location 8 4.2 Premises and rooms 9
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