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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 includes 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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Food hygiene: basic texts
2009, Food and Agriculture Organization of the United Nations, World Health Organization
in English
- 4th ed.
9251059136 9789251059135
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Title from electronic t.p. (viewed on Oct. 1, 2010).
Includes bibliographical references.
Available both in print and online.
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- Created December 24, 2022
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December 20, 2023 | Edited by ImportBot | import existing book |
December 24, 2022 | Created by MARC Bot | Imported from marc_columbia MARC record |