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DRAFT CODE OF GOOD PRACTICE FOR HYGIENE REQUIREMENTS FOR LONG-LIFE, CHILLED, PREPARED FOOD.

AVANT-PROJET DE CODE D'USAGES EN MATIERE D'HYGIENE POUR LES PLATS PREPARES REFRIGERES DE LONGUE CONSERVATION.

Type of article: Periodical article, Standard/Recommendation

Summary

THE TEXT SUCCESSIVELY DEALS WITH THE FOLLOWING: THE OBJECTIVES OF THE < JOINT FAO/WHO PROGRAMME >, APPLICATION OF THE PROPOSED CODE, THE PRECISE DEFINITION OF TERMS AND EXPRESSIONS USED IN THE TEXT, THE DESIGN AND EQUIPMENT OF PROCESSING PLANTS, THE HYGIENE REQUIREMENTS IN THESE PLANTS, STAFF HYGIENE AND SANITARY SPECIFICATIONS AND HYGIENE REQUIREMENTS FOR THE TREATMENT OF PRODUCTS. THIS LAST CHAPTER DESCRIBES IN DETAIL THE REQUIREMENTS RELATED TO RAW MATERIALS, PREVENTION OF CONTAMINATION, THAWING TREATMENTS, COOKING AND PASTEURIZATION, CONDITIONING, STORAGE AND TRANSPORT OF THE FINAL PRODUCT, THE PROCEDURES FOR MAINTAINING AN APPROPRIATE HYGIENIC QUALITY, AND THE SYSTEMS FOR IDENTIFYING AND CONTROLLING QUALITY. J.R.

Details

  • Original title: AVANT-PROJET DE CODE D'USAGES EN MATIERE D'HYGIENE POUR LES PLATS PREPARES REFRIGERES DE LONGUE CONSERVATION.
  • Record ID : 1992-2002
  • Languages: French
  • Subject: Regulation
  • Source: Comm. Codex Aliment. - CX-FH 91.14; 33 p.; 2 fig.; 2 tabl.; append.
  • Publication date: 1991/08
  • Document available for consultation in the library of the IIR headquarters only.

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