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 4 of 31 document and Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex). 2.1.2 Roles of Governments, industry, and consumers Governments can consider the contents of this document and decide how best they should
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