Transcription of RECOMMENDED INTERNATIONAL CODE OF …
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CAC/RCP 1-1969, 2003 Page 1 of 31 RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL principles OF FOOD HYGIENE CAC/RCP 1-1969, Rev. 4-20031 TABLE OF CONTENTS INTRODUCTION .. 3 SECTION I - 3 THE CODEX GENERAL principles OF FOOD HYGIENE:.. 3 SECTION II - SCOPE, USE AND DEFINITION .. 3 3 4 5 SECTION III - PRIMARY 5 ENVIRONMENTAL 6 HYGIENIC PRODUCTION OF FOOD 6 HANDLING, STORAGE AND 6 CLEANING, MAINTENANCE AND PERSONNEL HYGIENE AT PRIMARY 6 SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES ..7 7 PREMISES AND 8 8 9 SECTION V - CONTROL OF OPERATION .. 11 CONTROL OF FOOD 11 KEY ASPECTS OF HYGIENE CONTROL 11 INCOMING MATERIAL 13 13 13 MANAGEMENT AND 13 DOCUMENTATION AND 14 RECALL 14 SECTION VI - ESTABLISHMENT: MAINTENANCE AND SANITATION .. 14 MAINTENANCE AND 14 CLEANING 15 PEST CONTROL 15 WASTE 16 MONITORING SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE.
cac/rcp 1-1969, rev.4- 2003 page 1 of 31 recommended international code of practice general principles of food hygiene cac/rcp 1-1969, rev. 4-20031 table of contents ...
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Recommended Principles and Guidelines on, Recommended Principles, Recommended, World Health Organization, Recommended classification of pesticides by hazard and guidelines, Food hygiene, Principles, Dietary Guidelines, GUIDELINES ON INTERNATIONAL PROTECTION, GUIDELINES ON INTERNATIONAL PROTECTION NO, Recommended Practices for Safety, Occupational Safety and Health Administration www.osha.gov