Title: Food hygiene
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.
Subjects: Food law and legislation, Food, Standards, Food handling, Food Legislation, Food-processing industry--standards, Food industry--standards, Legislation, food, Food--standards, Food handling--standards, Food handling--law and legislation, K3626.a54 j65 2009, 664, Food-Processing Industry, Food Industry, Law and legislation