SECTION I - OBJECTIVES.............

SECTION I - OBJECTIVES............................................................................................................................................3
THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE:...................................................................................................3
SECTION II - SCOPE, USE AND DEFINITION..........................................................................................................3
2.1 SCOPE....................................................................................................................................................................3
2.2 USE........................................................................................................................................................................4
2.3 DEFINITIONS..........................................................................................................................................................5
SECTION III - PRIMARY PRODUCTION..................................................................................................................5
3.1 ENVIRONMENTAL HYGIENE...................................................................................................................................6
3.2 HYGIENIC PRODUCTION OF FOOD SOURCES............................................................................................................6
3.3 HANDLING, STORAGE AND TRANSPORT.................................................................................................................6
3.4 CLEANING, MAINTENANCE AND PERSONNEL HYGIENE AT PRIMARY PRODUCTION.................................................6
SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES............................................................................7
4.1 LOCATION.............................................................................................................................................................7
4.2 PREMISES AND ROOMS...........................................................................................................................................8
4.3 EQUIPMENT...........................................................................................................................................................8
4.4 FACILITIES.............................................................................................................................................................9
SECTION V - CONTROL OF OPERATION..............................................................................................................11
5.1 CONTROL OF FOOD HAZARDS..............................................................................................................................11
5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS....................................................................................................11
5.3 INCOMING MATERIAL REQUIREMENTS.................................................................................................................13
5.4 PACKAGING.........................................................................................................................................................13
5.5 WATER................................................................................................................................................................13
5.6 MANAGEMENT AND SUPERVISION.......................................................................................................................13
5.7 DOCUMENTATION AND RECORDS.........................................................................................................................14
5.8 RECALL PROCEDURES..........................................................................................................................................14
SECTION VI - ESTABLISHMENT: MAINTENANCE AND SANITATION.........................................................14
6.1 MAINTENANCE AND CLEANING...........................................................................................................................14
6.2 CLEANING PROGRAMMES....................................................................................................................................15
6.3 PEST CONTROL SYSTEMS.....................................................................................................................................15
6.4 WASTE MANAGEMENT.........................................................................................................................................16
6.5 MONITORING EFFECTIVENESS..............................................................................................................................16
SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE................................................................................16
7.1 HEALTH STATUS..................................................................................................................................................17
7.2 ILLNESS AND INJURIES.........................................................................................................................................17
7.3 PERSONAL CLEANLINESS.....................................................................................................................................17
7.4 PERSONAL BEHAVIOUR........................................................................................................................................17
7.5 VISITORS.............................................................................................................................................................18
SECTION VIII - TRANSPORTATION.......................................................................................................................18
8.1 GENERAL.............................................................................................................................................................18
8.2 REQUIREMENTS...................................................................................................................................................18

ผลลัพธ์ (ไทย) 1:

SECTION I - OBJECTIVES............................................................................................................................................ 3ตซูบิชิทั่วไปหลักสุขอนามัยอาหาร: ... 3ใช้ส่วน II - ขอบเขต และคำจำกัดความ... 32.1 SCOPE.................................................................................................................................................................... 32.2 USE........................................................................................................................................................................ 42.3 DEFINITIONS.......................................................................................................................................................... 5SECTION III - PRIMARY PRODUCTION.................................................................................................................. 53.1 ENVIRONMENTAL HYGIENE................................................................................................................................... 63.2 ผลิตแหล่งอาหารสุขอนามัย... 63.3 HANDLING, STORAGE AND TRANSPORT................................................................................................................. 63.4 บำรุงรักษา และสุขอนามัยของบุคลากรที่ผลิตหลัก... 6ส่วน IV - สถานประกอบการ: การออกแบบและสิ่งอำนวยความสะดวก... 74.1 LOCATION............................................................................................................................................................. 74.2 PREMISES AND ROOMS........................................................................................................................................... 84.3 EQUIPMENT........................................................................................................................................................... 84.4 FACILITIES............................................................................................................................................................. 9SECTION V - CONTROL OF OPERATION.............................................................................................................. 115.1 CONTROL OF FOOD HAZARDS.............................................................................................................................. 115.2 แง่มุมที่สำคัญระบบควบคุมสุขอนามัย... 115.3 ความต้องการวัสดุขาเข้า... 135.4 PACKAGING......................................................................................................................................................... 135.5 WATER................................................................................................................................................................ 135.6 MANAGEMENT AND SUPERVISION....................................................................................................................... 135.7 DOCUMENTATION AND RECORDS......................................................................................................................... 145.8 RECALL PROCEDURES.......................................................................................................................................... 14ส่วน VI - สถานประกอบการ: การบำรุงรักษาและสุขาภิบาล... 146.1 MAINTENANCE AND CLEANING........................................................................................................................... 146.2 CLEANING PROGRAMMES.................................................................................................................................... 156.3 PEST CONTROL SYSTEMS..................................................................................................................................... 156.4 WASTE MANAGEMENT......................................................................................................................................... 166.5 MONITORING EFFECTIVENESS.............................................................................................................................. 16ส่วน VII - สถานประกอบการ: สุขอนามัยส่วนบุคคล... 167.1 HEALTH STATUS.................................................................................................................................................. 177.2 ILLNESS AND INJURIES......................................................................................................................................... 177.3 PERSONAL CLEANLINESS..................................................................................................................................... 177.4 PERSONAL BEHAVIOUR........................................................................................................................................ 177.5 VISITORS............................................................................................................................................................. 18SECTION VIII - TRANSPORTATION....................................................................................................................... 188.1 GENERAL............................................................................................................................................................. 188.2 REQUIREMENTS................................................................................................................................................... 18

ผลลัพธ์ (ไทย) 2:

ส่วนฉัน -
CODEX ทั่วไปหลักการของอาหาร
II - ขอบเขตการใช้งานและ III - ประถมศึกษา สิ่งแวดล้อม การผลิตที่ถูกสุขลักษณะของอาหาร การจัดการการจัดเก็บและ การทำความสะอาด, การบำรุงรักษาและบุคลากรสุขลักษณะที่ผลิต PRIMARY ......................................... ........ 6 มาตรา IV - สถานประกอบการ: การออกแบบและสิ่งอำนวยความสะดวก ................................. ........................................... 7 4.1 อาคารและ V - การควบคุมของ การควบคุมอาหาร ประเด็นสำคัญของการควบคุมสุขลักษณะ วัสดุที่เข้า การจัดการและ เอกสารและ RECALL VI - สถานประกอบการ: การบำรุงรักษาและการสุขาภิบาล ........................................... .............. 14 6.1 การบำรุงรักษาและ การทำความสะอาด การควบคุมศัตรูพืช เสีย การตรวจสอบ ปกเกล้าเจ้าอยู่หัว - สถานประกอบการ: สุขอนามัยส่วนบุคคล ............................................ .................................... 16 7.1 สุขภาพ การเจ็บป่วยและการ ส่วนบุคคล ส่วนบุคคล VIII -

ผลลัพธ์ (ไทย) 3:

หมวดฉัน - วัตถุประสงค์ ............................................................................................................................................ 3
Codex ทั่วไปหลักการสุขาภิบาลอาหาร : ................................................................................................... 3
ตอนที่ 2 - ขอบเขตการใช้และความหมาย .......................................................................................................... 3
3
.................................................................................................................................................................... 2.1 2.2 ใช้ ................................................................................................................................................................ ขอบเขต. . . . . 4

.......................................................................................................................................................... 2.3 นิยาม 5 หมวด 3 หลัก .................................................................................................................. การผลิต 5
3.1 สิ่งแวดล้อมสุขอนามัย ................................................................................................................................... 6
3.2 สุขลักษณะการผลิตแหล่งอาหาร ............................................................................................................ 6
3.3 การจัดการการจัดเก็บและการขนส่ง ................................................................................................................. 6
34 ทำความสะอาด บำรุงรักษา บุคลากรหลักสุขอนามัยในการผลิต ................................................. 6
4 - ส่วนสถานประกอบการ : การออกแบบและสิ่งอำนวยความสะดวก ............................................................................
7 .............................................................................................................................................. 4.1 ที่ตั้ง...............7
4.2 PREMISES AND ROOMS...........................................................................................................................................8
4.3 EQUIPMENT...........................................................................................................................................................8
4.4 FACILITIES............................................................................................................................................................. 9
ส่วน V - ควบคุมการดำเนินงาน .............................................................................................................. 11
5.1 ควบคุม ....................................................................................................... อันตรายอาหาร