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