Transcription of RECOMMENDED INTERNATIONAL CODE OF PRACTICE …
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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.
CAC/RCP 1-1969, Rev.4- 2003 Page 3 of 31 INTRODUCTION People have the right to expect the food they eat to be safe and suitable for consumption.
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