Codex Alimentarius: General requirements (food hygiene), Volume 1
Food & Agriculture Org., 2001 - Business & Economics - 248 pages
The Codex Alimentarius is a collection of international food standards which seek to protect the health of consumers and facilitate international trade in food products. Volume one of the Codex covers the standards and other texts generally applicable to all food commodities, and is the basic reference document for all other volumes. This publication presents the second part (volume 1B) containing general food hygiene texts, and is the revised second edition which includes standards adopted by the Codex Alimentarius Commission up to to July 2001.
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Acidified Low-Acid adequate agency having jurisdiction and/or application appropriate buffer solution chemical chlorine cleaning and disinfection Clostridium botulinum closure code lot Code of Hygienic Code of Practice Codex Alimentarius commercial sterility consumers consumption contaminating food contamination of food cooling Critical Control Point defects designed disposal double seam ensure equipment and utensils establishment evaluation facilities food handling areas Food Hygiene CAC/RCP food safety foodborne illness Guidelines HACCP handlers heat processing hermetically sealed Hygienic Practice identified indicate ingredients inspection located Low-Acid Canned Foods maintained measures mercury-in-glass thermometer methods microbial microbiological microorganisms monitoring necessary operation pathogenic personnel pests potable water preparation pressure principal document Principles of Food procedures protect raw materials Recommended International Code refrigerated requirements retort Risk Assessment safety and suitability salvage sample scheduled process specific spoilage steam stock rotation storage street food Sub-Section suitability of food surfaces tests thermal processing thermometer thermophilic vendors washing waste