What Codex Alimentarius General Principles of Food Hygiene CAC/RCP 1-1969 (2020 Update) - HACCP System, Prerequisite Programmes and Good Hygienic Practice requires
This standard establishes the foundational principles for ensuring food safety through the implementation of Good Hygienic Practices (GHP), prerequisite programmes, and the HACCP system, applicable to all actors in the food chain. It requires food businesses to identify, assess, and control hazards as per Principle 1 and Section IV of the Codex Alimentarius CAC/RCP 1-1969 (2020).
Pillar: Food & Hospitality · Authority: Joint FAO/WHO Food Standards Programme - Codex Alimentarius Commission · Version: 1.0.0 · Last updated:
Primary source: https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/
SHA-256 integrity: f4e50e47348137238c50606488be0e6d2317e6efa5d0a804a99464a454c143eb
Primary Citations — 5 traced to source
- CAC/RCP 1-1969 (2020), Section II - General Principles of Hygiene
- CAC/RCP 1-1969 (2020), Section III - Application of HACCP
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