HYGIENE
6.1 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), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
6.2 The products should comply with any microbiological criteria established in accordance with the
Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to
Foods (CAC/GL 21-1997).
7.