Codex alimentarius.
by Joint FAO/WHO Codex Alimentarius Commiss...
A consolidated edition providing the Codex standards and relevant related texts, including the Code of practice for the prevention of mycotoxin contamination in cereals. This edition contains texts adopted by the Codex Alimentarius Commission up to 2007.--Publisher's description.
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Subjects
Biotechnology, Codex alimentarius, Food, Food adulteration and inspection, Food handling, Food industry and trade, Food law and legislation, Handbooks, manuals, Health risk assessment, Joint FAO/WHO Codex Alimentarius Commission, Labeling, Law and legislation, Natural foods, Quality control, Safety measures, Standards, Aliments, Normes, Droit, Food, labeling, Quality control, standards, Fruit, Vegetables, Grain, Legumes, Food Labeling, Food Legislation, Food-Processing Industry, Food Inspection, Health Food, Food Industry, Genetically Modified Food, Genetically Modified Plants, Risk Assessment, Safety, Fabaceae, Vegetable Proteins, Cereals, Getreide, Getreideprodukt, Hülsenfrüchtler, Pflanzliche ProteineShowing 4 featured editions. View all 22 editions?
| Edition | Availability |
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1
Codex alimentarius: cereals, pulses, legumes and vegetable proteins
2007, World Health Organization, Food and Agriculture Organization of the United Nations
in English
- 1st ed.
9251058423 9789251058428
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2
Codex alimentarius.
2003, Food and Agriculture Organization of the United Nations, World Health Organization
in English
- 3rd ed.
9251051062 9789251051061
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WorldCat
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3
Codex alimentarius: Food hygiene basic texts.
2001, Food and Agriculture Organization of the United Nations, World Health Organization
in English
- 2nd ed.
9251046190 9789251046197
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4
Codex alimentarius
1992, Food and Agriculture Organization of the United Nations, World Health Organization
in English
- 2nd ed.
9251031207 9789251031209
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Book Details
Edition Notes
Includes index.
"ISSN 0259-2916"--P. [4] of cover.
"TC/M/Y53007E/1/03.04/4500"--P. [4] of cover.
The Codex basic texts lay a firm foundation for understanding 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. Also contains the internationally used description of the Hazard Analysis and Critical Control Point System, principles for the establishment and application of microbiological criteria for foods, and principles and guidelines for the conduct of microbiological risk assessment.
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- Created October 12, 2008
- 4 revisions
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| November 15, 2022 | Edited by ImportBot | import existing book |
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| October 12, 2008 | Created by ImportBot | Imported from Oregon Libraries MARC record |