Search results with tag "Code of hygienic practice for"
Guide to good dairy farming practice
www.fao.orgucts is contained in the Codex Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1- 1969, Rev. 4, 2003)1 together with the Codex Code of Hygienic Practice for Milk and Milk Products (CAC/RCP 57-2004)2. This Guide picks up the principles within these documents that relate to the production of milk on farms.
CODE OF HYGIENIC PRACTICE FOR LOW AND ACIDIFIED …
www.fao.orgCODE OF HYGIENIC PRACTICE FOR LOW-ACID AND ACIDIFIED LOW-ACID CANNED FOODS CAC/RCP 23-1979 SECTION I - SCOPE 1. This Code of practice is concerned with the canning and heat processing of low-acid and acidified low-acid foods as defined in this Code, packed in hermetically sealed containers. It does not apply to foods in
Codex Alimentarius - Milk and Milk Products Second edition
www.fao.orgCode of hygienic practice for milk and milk products (CAC/RCP 57-2004) 181 Guidelines for the preservation of raw milk by use of the lactoperoxidase system (CAC/GL 13-1991) 233 Model export certifi cate for milk and milk products (CAC/GL 67-2008) 240 __BOOK.indb vBOOK.indb v 119/11/2011 16.00.229/11/2011 16.00.22
CODE OF HYGIENIC PRACTICE FOR LOW AND ACIDIFIED …
www.fao.org2.1 "Acid food" means a food that has a natural pH of 4.6 or below. 2.2 "Acidified low-acid food" means a food which has been treated so as to attain an equilibrium pH of 4.6 or lower after heat processing. 2.3 "Aseptic processing and packaging" means the filling of a commercially sterile product into sterilized