General Principles of Food Hygiene (2003)

《General Principles of Food Hygiene (2003)》由会员上传分享，免费在线阅读，更多相关内容在行业资料-天天文库。

1、CAC/RCP1-1969,Rev.4-2003Page1of31RECOMMENDEDINTERNATIONALCODEOFPRACTICEGENERALPRINCIPLESOFFOODHYGIENECAC/RCP1-1969,Rev.4-20031TABLEOFCONTENTSINTRODUCTION..................................................................................................................

2、...........................................2SECTIONI-OBJECTIVES............................................................................................................................................2THECODEXGENERALPRINCIPLESOFFOODHYGIENE:........................

3、...........................................................................2SECTIONII-SCOPE,USEANDDEFINITION..........................................................................................................22.1SCOPE............................................

4、........................................................................................................................22.2USE............................................................................................................................................

5、............................22.3DEFINITIONS..........................................................................................................................................................2SECTIONIII-PRIMARYPRODUCTION.........................................

6、.........................................................................23.1ENVIRONMENTALHYGIENE...................................................................................................................................23.2HYGIENICPRODUCTIONOFFOODSOURCES....

7、........................................................................................................23.3HANDLING,STORAGEANDTRANSPORT.................................................................................................................23.4CLEANING,MAINT

8、ENANCEANDPERSONNELHYGIENEATPRIMARYPRODUCTION.................................................2SECTIONIV-ESTABLISHMENT:DESIGNANDFACI