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No Thumbnail AvailableBook (stand-alone)Basic texts on Food Hygiene - Third Edition
Joint FAO/WHO Food Standards Programme and the Codex Alimentarius Commission
2003The 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. -
Book (stand-alone)Codex Alimentarius: Food Hygiene (Basic texts) - Fourth edition 2009The 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 incl udes 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.
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Book (stand-alone)Codex Alimentarius: Food Labelling - Complete Texts 2001The Codex Alimentarius (Latin for "food law" or "food code) is a collection of internationally adopted food standards. Food labelling is the primary means of communication between the producer and the seller of food on the one hand and the purchaser and the consumer on the other. The standards and guidelines on food labelling published in various volumes of the Codex Alimentarius are now collected and republished in this compact format to allow their wide use and understanding by government, re gulatory authorities, food industries and retailers, and consumers.
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