CAC RCP 39-1993 CODE OF HYGIENIC PRACTICE FOR PRECOOKED

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1、CAC/RCP39Page1of18CODEOFHYGIENICPRACTICEFORPRECOOKEDANDCOOKEDFOODSINMASSCATERING1CAC/RCP39-1993CONTENTSPAGEEXPLANATORYPREFACE.............................................................................................................................2SectionI-SCOPE.....................

2、.................................................................................................2SectionII-DEFINITIONS.............................................................................................................3SectionIII-HYGIENEREQUIREMENTSINPRODUCTION/HARVESTINGAREA

3、.................................4SectionIV-(A)PRODUCTIONORPREPARATIONESTABLISHMENT:DESIGNANDFACILITIES.........................................................................................................4(B)SERVINGROOMS:DESIGNANDFACILITIES..........................................

4、................9SectionV-ESTABLISHMENT:HYGIENEREQUIREMENTS.............................................................9SectionVI-PERSONNELHYGIENEANDHEALTHREQUIREMENTS................................................12SectionVII-ESTABLISHMENT:HYGIENICPROCESSINGREQUIREMENTS.............

5、..........................131TheCodeofHygienicPracticeforPrecookedandCookedFoodsinMassCateringwasadoptedbytheCodexAlimentariusCommissionatits20thSessionin1993.TheCodehasbeensenttoallMemberNationsandAssociatedMembersofFAOandWHOasanadvisorytext,anditisforindividualgovernmentstodecidewhat

6、usetheywishtomakeofit.TheCommissionhasexpressedtheviewthatcodesofpracticemightprovideusefulchecklistsofrequirementsfornationalfoodcontrolorenforcementauthorities.CAC/RCP39Page2of18CODEOFHYGIENICPRACTICEFORPRECOOKEDANDCOOKEDFOODSINMASSCATERINGCAC/RCP39-1993EXPLANATORYPREFACEA.ThisCodeha

7、s,asfaraspossible,beenmadeconsistentwiththeformatandcontentoftheGeneralPrinciplesofFoodHygiene.B.TheneedforthisCodeisbasedonthefollowingconsiderations:1.Epidemiologicaldatashowthatmanyoutbreaksoffoodpoisoningarecausedbyfoodproducedinmasscatering.2.Large-scalecateringoperationsarepart