1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1- 1969), the Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003), the Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979) and other relevant Codex Codes of Hygienic Practice and Codes of Practice