General requirements (food hygiene). Codex Alimentarius (Supplement to Volume 1B)

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dc.creatorNutrition Division
dc.date2024-11-04T15:50:31Z
dc.date2024-11-04T15:50:31Z
dc.date1997
dc.date2018-01-04T07:13:59Z
dc.date.accessioned2026-06-27T20:31:11Z
dc.descriptionThese General Principles lay a firm foundation for ensuring food hygiene and should be used in conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on microbiological criteria. The document follows the food chain from primary production through to final consumption, highlighting the key hygiene controls at each stage. It recommends a HACCP-based approach wherever possible to enhance food safety as described in Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex).
dc.formattext/html
dc.identifier2520-243X
dc.identifier1020-8070
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/w6419e
dc.identifierhttp://www.fao.org/3/w6419e/w6419e00.htm
dc.identifier.urihttp://hdl.handle.net/123456789/196624
dc.languageEnglish
dc.relationCodex Alimentarius Commission Procedural Manual
dc.relation0259-2916
dc.rightsFAO
dc.titleGeneral requirements (food hygiene). Codex Alimentarius (Supplement to Volume 1B)
dc.titleGeneral requirements (food hygiene). Codex Alimentarius (Supplement to Volume 1B)
dc.typeBook (stand-alone)

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