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This document has two parts, good hygiene practices, and hazard analysis and critical control point (HACCP) system and guidelines for its application. The first covers the basis of all food hygiene systems to support the production of safe and suitable food, and the second deals with HACCP principles that can be applied
- Food Quality and Safety Systems
basic quality and safety controls included in the Codex...
- Food Quality and Safety Systems
14 mar 2022 · Keeping in view this year’s theme ‘Safe food today for a healthy tomorrow’ on World Food Safety Day 2021, this booklet aims to provide a comprehensive overview and handy information on food...
1 mar 2020 · Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. WHO (1984) has defined food hygiene as all ...
basic quality and safety controls included in the Codex General Principles of Food Hygiene and good manufacturing practices as embodied in the Codex Codes of Practice as a basis for effective implementation of the HACCP system.
This latest edition, the first since 2016, includes revised food safety standards and legislation, updated tools and techniques for implementing food safety systems, and new information on management’s role and responsibilities regarding food safety. This update also features the latest Global Food Safety Initiative (GFSI)
Keep clean. Wash your hands before handling food and often during food preparation. Wash your hands after going to the toilet. Wash and sanitize all surfaces and equipment used for food preparation. Protect kitchen areas and food from insects, pests and other animals.
• identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption; • recommend a HACCP-based approach as a means to enhance food safety;
