Transcription of GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969 …
{{id}} {{{paragraph}}}
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.
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document:
{{id}} {{{paragraph}}}