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Basic Texts Food Hygiene

THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE









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    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)
    Codex Alimentarius: Food Hygiene (Basic texts) - Fourth edition 2009
    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 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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    Booklet
    General principles of food hygiene 2023
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    This document outlines the general principles that should be understood and followed by food business operators at all stages of the food chain and that provide a basis for competent authorities to oversee food safety and suitability. This edition contains a new annex which introduces tools to determine the critical control points in a hazard analysis and critical control point (HACCP) system. The term "Codex Alimentarius" is Latin and means "food code”. Codex standards are international food texts, i.e. standards, codes of practice, codes of hygienic practice, guidelines and other recommendations, established to protect the health of the consumers and to ensure fair practices in the food trade. The collection of food standards and related texts adopted by the Codex Alimentarius Commission is known as the Codex Alimentarius.

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