GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969 …
primary food production should not be carried on in areas where the presence of potentially harmful substances would lead to an unacceptable level of such substances in food. 1.2 3.2 HYGIENIC PRODUCTION OF FOOD SOURCES The potential effects of primary production activities on the safety and suitability of food should be considered at all times.
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