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RECOMMENDED INTERNATIONAL CODE OF PRACTICE …
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.
CAC/RCP 1-1969, Rev.4- 2003 Page 6 of 31 To reduce the likelihood of introducing a hazard which may adversely affect the safety of food, or its suitability for consumption, at later stages of the food chain.
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