Codex Alimentarius: Food hygiene, basic texts
Joint FAO/WHO Codex Alimentarius Commission, Food and Agriculture Organization of the United Nations, World Health Organization
Food & Agriculture Org., 2003 - Business & Economics - 68 pages
One important element of FAO's work is building the capacity of food control personnel, including government authorities and food industry personnel carrying out food quality and safety assurance programs. Such programs should include specific food risk control procedures such as the Hazard Analysis and Critical Control Point (HACCP) system. FAO has prepared this manual in an effort to harmonize the approach to training in the HACCP system based on the already harmonized texts and guidelines of the Codex Alimentarius Commission. The manual is structured to provide essential information in a standardized, logical and systematic manner while adhering to effective teaching and learning strategies. It is composed of three sections. Section 1 reviews principles and methods of training; Section 2 introduces and elucidates the Codex Alimentarius General Principles of Food Hygiene; and Section 3 explains the HACCP system and its implementation. Each section is made up of specific training modules.--Publisher's description.
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adequate adverse health effects ALINORM Analysis and Critical and/or Application Annex application of HACCP appropriate chemical Codex Alimentarius Commission consumer contact with food contaminating food control measure Control Point HACCP corrective actions CRITERIA FOR FOODS criterion Critical Control Point critical limits decision tree disinfection document ensure that food equipment Establish exposure assessment facilities flow diagram food chain food handling food hygiene food safety Food Standards Programme foodborne illness HACCP plan HACCP system Hazard Analysis hazard characterization hazard identification hygiene practices identified implementation methods MICROBIOLOGICAL CRITERIA Microbiological limits microbiological risk assessment microorganisms monitoring necessary pathogens pests physical agent potential primary production PRINCIPLES OF FOOD procedures qualitative raw materials requirements risk assessment process Risk characterization risk estimate risk management safety and suitability safety of food safety or suitability sampling plan SECTION specific step stock rotation storage suitability of food suitable for consumption System and Guidelines uncertainty verification