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Book (stand-alone)Basic Texts Food Hygiene
THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE
2001THE 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. -
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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