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Codex Alimentarius: Food Hygiene (Basic texts) - Fourth edition












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    Book (stand-alone)
    Basic texts on Food Hygiene - Third Edition 2005
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    The basic texts on food hygiene were adopted by the Codex Alimentarius Commission in 1997 and 1999. This is the third edition of this compact booklet first published in 1997 and includes the revised Guidelines for the Application of the HACCP System adopted by the Codex Alimentarius Commission in 2003. It is hoped that this compact format will allow wide use and understanding of the basic principles of food hygiene and that it will encourage their use by governments, regulatory authorities, food industries and all food handlers, and consumers.
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    Book (stand-alone)
    Basic Texts Food Hygiene
    THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE
    2001
    Also available in:

    THE CODEX ALIMENTARIUS COMMISSION AND THE FAO/WHO FOOD STANDARDS PROGRAMME The Codex Alimentarius Commission implements the Joint FAO/WHO Food Standards Programme, the purpose of which is to protect the health of consumers and to ensure fair practices in the food trade. The Codex Alimentarius (Latin, meaning Food Law or Code) is a collection of internationally adopted food standards presented in a uniform manner. It also includes provisions of an advisory nature in the form of codes of prac tice, guidelines and other recommended measures to assist in achieving the purposes of the Codex Alimentarius. The Commission has expressed the view that codes of practice might provide useful checklists of requirements for national food control or enforcement authorities. The publication of the Codex Alimentarius is intended to guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonization and, in doing so, to facilitate internati onal trade. BASIC TEXTS ON FOOD HYGIENE - SECOND EDITION The basic texts on food hygiene were adopted by the Codex Alimentarius Commission in 1997 and 1999. This is the second edition of this compact booklet first published in 1997 and includes the new Principles and Guidelines for the Conduct of Microbiological Risk Assessment. It is hoped that this compact format will allow wide use and understanding of the basic principles of food hygiene and that it will encourage their use by g overnments, regulatory authorities, food industries and all food handlers, and consumers.
  • Thumbnail Image
    Book (stand-alone)
    Codex alimentarius - Hygiène des denrées alimentaires (textes de bases) - Quatrième édition 2009
    Ces Principes généraux d’hygiène alimentaire jettent des bases solides qui permettent de garantir l’hygiène des aliments et ils doivent être, au besoin, utilisés en conjonction avec chaque code spécifique d’usages en matière d’hygiène, ainsi qu’avec les Directives régissant les critères microbiologiques. Ils s’appliquent à la chaîne alimentaire depuis la production primaire jusqu’à la consommation finale, en indiquant les contrôles d’hygiène qui doivent être exercés à chaque stade. Afin d’accroî tre la sécurité des aliments, il est recommandé d’utiliser chaque fois que possible le système HACCP, tel qu’il est décrit dans le «Système d’analyse des risques – points critiques pour leur maîtrise (HACCP)» et Directives concernant son application (Appendice).
  • Thumbnail Image
    Book (stand-alone)
    Basic texts on Food Hygiene - Third Edition 2005
    Also available in:

    The basic texts on food hygiene were adopted by the Codex Alimentarius Commission in 1997 and 1999. This is the third edition of this compact booklet first published in 1997 and includes the revised Guidelines for the Application of the HACCP System adopted by the Codex Alimentarius Commission in 2003. It is hoped that this compact format will allow wide use and understanding of the basic principles of food hygiene and that it will encourage their use by governments, regulatory authorities, food industries and all food handlers, and consumers.
  • Thumbnail Image
    Book (stand-alone)
    Basic Texts Food Hygiene
    THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE
    2001
    Also available in:

    THE CODEX ALIMENTARIUS COMMISSION AND THE FAO/WHO FOOD STANDARDS PROGRAMME The Codex Alimentarius Commission implements the Joint FAO/WHO Food Standards Programme, the purpose of which is to protect the health of consumers and to ensure fair practices in the food trade. The Codex Alimentarius (Latin, meaning Food Law or Code) is a collection of internationally adopted food standards presented in a uniform manner. It also includes provisions of an advisory nature in the form of codes of prac tice, guidelines and other recommended measures to assist in achieving the purposes of the Codex Alimentarius. The Commission has expressed the view that codes of practice might provide useful checklists of requirements for national food control or enforcement authorities. The publication of the Codex Alimentarius is intended to guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonization and, in doing so, to facilitate internati onal trade. BASIC TEXTS ON FOOD HYGIENE - SECOND EDITION The basic texts on food hygiene were adopted by the Codex Alimentarius Commission in 1997 and 1999. This is the second edition of this compact booklet first published in 1997 and includes the new Principles and Guidelines for the Conduct of Microbiological Risk Assessment. It is hoped that this compact format will allow wide use and understanding of the basic principles of food hygiene and that it will encourage their use by g overnments, regulatory authorities, food industries and all food handlers, and consumers.
  • Thumbnail Image
    Book (stand-alone)
    Codex alimentarius - Hygiène des denrées alimentaires (textes de bases) - Quatrième édition 2009
    Ces Principes généraux d’hygiène alimentaire jettent des bases solides qui permettent de garantir l’hygiène des aliments et ils doivent être, au besoin, utilisés en conjonction avec chaque code spécifique d’usages en matière d’hygiène, ainsi qu’avec les Directives régissant les critères microbiologiques. Ils s’appliquent à la chaîne alimentaire depuis la production primaire jusqu’à la consommation finale, en indiquant les contrôles d’hygiène qui doivent être exercés à chaque stade. Afin d’accroî tre la sécurité des aliments, il est recommandé d’utiliser chaque fois que possible le système HACCP, tel qu’il est décrit dans le «Système d’analyse des risques – points critiques pour leur maîtrise (HACCP)» et Directives concernant son application (Appendice).

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