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Consideration of the draft revised international Code of Practice: general principles of food hygiene.

Author(s) : Codex Alimentarius Commission, FAO

Type of monograph: Standard/Recommendation

Summary

The document follows the food chain from primary production to the final consumer, setting out the necessary hygiene conditions for producing food which is safe and suitable for consumption. It provides a base-line structure for other, more specific, codes applicable to particular sectors (food chain; processes; commodities). Extract of contents: primary production (processing, handling, storage and transport); establishment: design and facilities (food temperature control and monitoring equipment; temperature control, ventilation, lighting and storage); control of operation (temperature; microbiological and other criteria; packaging; maintenance and sanitation; personal hygiene; transportation; product information and consumer awareness; training.

Details

  • Original title: Consideration of the draft revised international Code of Practice: general principles of food hygiene.
  • Record ID : 1995-0663
  • Languages: English
  • Subject: Regulation
  • Publication: FAO - Italy/Italy
  • Publication date: 1994/08
  • Collection:
  • Source: Source: CL 1994-4-FH; 25 p. (21 x 29.8).
  • Document available for consultation in the library of the IIR headquarters only.

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