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RS CAC/RCP 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

Code	Classification	Theme	Pages	Publisher	Availability
RS CAC/RCP 1: 1969	ADOPTED AFSEC STANDARDS	Agriculture	37	First Edition Apr 2020	Available

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