CAC_RCP 1-1969 Recommended International Code Of Practice General Principles Of Food Hygiene
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ID： |
534DF17A345F4118A01C7F9CFF6F5D11 |
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文件大小(MB)： |
0.07 |
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页数： |
30 |
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文件格式： |
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日期： |
2004-12-27 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/RCP 1 Page 1 of 30,RECOMMENDED INTERNATIONAL CODE OF PRACTICE,GENERAL PRINCIPLES OF FOOD HYGIENE,CAC/RCP 1-1969, Rev. 3-1997, Amd. (1999) 1,TABLE OF CONTENTS,INTRODUCTION.3,SECTION I - OBJECTIVES 3,SECTION II - SCOPE, USE AND DEFINITION.3,2.1 SCOPE.3,2.2 USE ..4,2.3 DEFINITIONS..5,SECTION III - PRIMARY PRODUCTION..5,3.1 ENVIRONMENTAL HYGIENE 6,3.2 HYGIENIC PRODUCTION OF FOOD SOURCES.6,3.3 HANDLING, STORAGE AND TRANSPORT .6,3.4 CLEANING, MAINTENANCE AND PERSONNEL HYGIENE AT PRIMARY PRODUCTION..6,SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES ..7,4.1 LOCATION7,4.2 PREMISES AND ROOMS7,4.3 EQUIPMENT 8,4.4 FACILITIES..9,SECTION V - CONTROL OF OPERATION..11,5.1 CONTROL OF FOOD HAZARDS..11,5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS11,5.3 INCOMING MATERIAL REQUIREMENTS.12,5.4 PACKAGING.13,5.5 WATER13,5.6 MANAGEMENT AND SUPERVISION ..13,5.7 DOCUMENTATION AND RECORDS.13,5.8 RECALL PROCEDURES..14,SECTION VI - ESTABLISHMENT: MAINTENANCE AND SANITATION.14,6.1 MAINTENANCE AND CLEANING.14,6.2 CLEANING PROGRAMMES..15,6.3 PEST CONTROL SYSTEMS15,6.4 WASTE MANAGEMENT.16,6.5 MONITORING EFFECTIVENESS.16,1 The current version of the Recommended International Code of Practice-General Principles of Food Hygiene including,Annex on Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application was adopted by the Codex,Alimentarius Commission in 1997. Amendments regarding rinsing adopted in 1999. The Code has been sent to all Member Nations,and Associate Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to,make of the Guidelines.,CAC/RCP 1 Page 2 of 30,SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE16,7.1 HEALTH STATUS..16,7.2 ILLNESS AND INJURIES.16,7.3 PERSONAL CLEANLINESS 17,7.4 PERSONAL BEHAVIOUR17,7.5 VISITORS17,SECTION VIII - TRANSPORTATION17,8.1 GENERAL ..18,8.2 REQUIREMENTS18,8.3 USE AND MAINTENANCE 18,SECTION IX - PRODUCT INFORMATION AND CONSUMER AWARENESS .19,9.1 LOT IDENTIFICATION.19,9.2 PRODUCT INFORMATION 19,9.3 LABELLING..19,9.4 CONSUMER EDUCATION .19,SECTION X - TRAINING.20,10.1 AWARENESS AND RESPONSIBILITIES20,10.2 TRAINING PROGRAMMES.20,10.3 INSTRUCTION AND SUPERVISION20,10.4 REFRESHER TRAINING20,HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS,APPLICATION21,Preamble .21,Definitions 21,Principles of the HACCP System22,Guidelines for the Application of the HACCP System.23,CAC/RCP 1 Page 3 of 30,INTRODUCTION,People have the right to expect the food they eat to be safe and suitable for consumption. Foodborne,illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other,consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss of,earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely affect trade,and consumer confidence.,International food trade, and foreign travel, are increasing, bringing important social and economic,benefits. But this also makes the spread of illness around the world easier. Eating habits too, have,undergone major change in many countries over the last two decades and new food production,preparation and distribution techniques have developed to reflect this. Effective hygiene control,therefore, is vital to avoid the adverse human health and economic consequences of foodborne illness,foodborne injury, and food spoilage. Everyone, including farmers and growers, manufacturers and,processors, food handlers and consumers, has a responsibility to assure that food is safe and suitable for,consumption.,These General Principles lay a firm foundation for ensuring food hygiene and should be used in,conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on,microbiological criteria. The document follows the food chain from primary production through to final,consumption, highlighting the key hygiene controls at each stage. It recommends a HACCP-based,approach wherever possible to enhance food safety as described in Hazard Analysis and Critical,Control Point (HACCP) System and Guidelines for its Application (Annex).,The controls described in this General Principles document are internationally recognized as essential to,ensure the safety and suitability of food for consumption. The General Principles are commended to,Governments, industry (including individual primary producers, manufacturers, processors, food service,operators and retailers) and consumers alike.,SECTION I. - OBJECTIVES,THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE:,identify the essential principles of food hygiene applicable throughout ……
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