Food hygiene
Subtitle: basic texts
By: Joint FAO/WHO Food and Standards Programme [and] Codex Alimentarius Commission
Contributors: Joint FAO/WHO Food Standards Programme; Food and Agriculture Organization of the United Nations; World Health Organization
Edition: 4th ed.
Series: Codex alimentarius; Codex alimentarius
Publisher: Food and Agriculture Organization of the United Nations; World Health Organization
Published: 2009
Place of publication: Rome
Language: eng
Number of pages: 125
ISBN-13: 9789251059135
Subjects: Food law and legislation; Food; Standards; Food handling; Food Legislation
Description: The Codex basic texts on food hygiene promote understanding of how rules and regulations on food hygiene are developed and applied. The General Principles of food hygiene cover hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage. This publication also contains the most internationally used description of the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application. This fourth edition includes texts adopted by the Codex Alimentarius Commission up to 2009. The texts will be of use to government authorities, food industries, food handlers and consumers, as well as teachers and students of food hygiene.
Notes: Title from electronic t.p. (viewed on Oct. 1, 2010).

Includes bibliographical references.

Available both in print and online.