Food hygiene

The Codex basic texts on food hygiene promote understanding of how rules and regulations on food hygiene are developed and applied. The General Principles of food hygiene cover hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage. This publication also contains the most internationally used description of the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application. This fourth edition includes texts adopted by the Codex Alimentarius Commission up to 2009. The texts will be of use to government authorities, food industries, food handlers and consumers, as well as teachers and students of food hygiene.

שנה

2009

שפה

English

סדרה

Codex alimentarius

הוצאה

Food and Agriculture Organization of the United Nations

מהדורות

1

עמודים

125

ISBN

9789251059135

מקור הנתונים: Wikidata