Description
The free resource from the FAO (Food and Agriculture Organization) – Introduction and control of food hazards
This guidance document is part of a toolbox of materials and has been developed to provide users with a good understanding of Section 1, Introduction and control of food hazards of the Codex General Principle of Food Hygiene (CXC 1-1969).
Effective and well-established Good Hygiene Practices provide the foundation for food safety management systems. This tool divides the practices into nine sections, as illustrated by the brick schematic below. The section addressed by the current guidance document is indicated by the arrow.
CONTENTS
SCOPE AND INSTRUCTIONS FOR USE
CONTEXT
1.1 GOOD HYGIENE PRACTICES (GHPs)
1.2 FOOD HAZARDS
1.3 FOOD SAFETY MANAGEMENT
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