通用规范和HACCP指南 CXC_001_2003e General food hygiene E文版-PDF.pdf

文档介绍：CAC/RCP 1-1969, - 2003 Page 1 of 31

MENDED INTERNATIONAL CODE OF PRACTICE
GENERAL PRINCIPLES OF FOOD HYGIENE
CAC/RCP 1-1969, Rev. 4-20031
TABLE OF CONTENTS
INTRODUCTION.............................................................................................................................................................3
SECTION I - OBJECTIVES............................................................................................................................................3
THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE:...................................................................................................3
SECTION II - SCOPE, USE AND DEFINITION..........................................................................................................3
SCOPE....................................................................................................................................................................3
USE........................................................................................................................................................................4
DEFINITIONS..........................................................................................................................................................5
SECTION III - PRIMARY PRODUCTION ..................................................................................................................5
ENVIRONMENTAL HYGIENE ...................................................................................................................................6
HYGIENIC PRODUCTION OF FOOD SOURCES............................................................................................................6
HANDLING, STORAGE AND TRANSPORT .................................................................................................................6
CLEANING, MAINTENANCE AND PERSO