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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 technology392023 Version
Mar 2024		Available

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