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GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969 …

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 ..14 MAINTENANCE AND CLEANING PEST CONTROL WASTE MONITORING SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE .

the vulnerability of the population, or of different groups within the population; • provide assurance that food is suitable for human consumption; ... Hazard - a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.

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  Vulnerability, Hazards

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