CAC RCP 1-1969PRACTICEGENERAL PRINCIPLES OF FOOD HYGIENE

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1、CAC/RCP1Page1of30RECOMMENDEDINTERNATIONALCODEOFPRACTICEGENERALPRINCIPLESOFFOODHYGIENECAC/RCP1-1969,Rev.3-1997,Amd.(1999)1TABLEOFCONTENTSINTRODUCTION..............................................................................................................................................

2、..................................3SECTIONI-OBJECTIVES.............................................................................................................................................................3SECTIONII-SCOPE,USEANDDEFINITION..............................................

3、.........................................................................32.1SCOPE.........................................................................................................................................................................................32.2USE................

4、.............................................................................................................................................................................42.3DEFINITIONS......................................................................................................

5、........................................................................5SECTIONIII-PRIMARYPRODUCTION.................................................................................................................................53.1ENVIRONMENTALHYGIENE....................................

6、................................................................................................................63.2HYGIENICPRODUCTIONOFFOODSOURCES..........................................................................................................................63.3HANDLING,STORAGEA

7、NDTRANSPORT................................................................................................................................63.4CLEANING,MAINTENANCEANDPERSONNELHYGIENEATPRIMARYPRODUCTION........................................................6SE