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RS CXC 1: 1969
General principles of food hygiene
Abstract

This document provides a framework of general principles for producing safe
and suitable food for consumption by outlining necessary hygiene and food
safety controls to be implemented in production (including primary production),
processing, manufacturing, preparation, packaging, storage, distribution, retail,
food service operation and transport of food, and, where appropriate, specific food
safety control measures at certain steps throughout the food chain.

General Information

CodeClassificationThemePagesPublisherAvailability
RS CXC 1: 1969CODEX STANDARDSFood technology12023 Version
Jul 2026		Available

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