SOME CUSTOMERS

HACCP

Saturday, September 20, 2014

CAC/RCP 1-1969, Rev. 4-2003 is the recommended international code of practice - general principles of food hygiene including Annex on Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application was adopted by the Codex Alimentarius Commission in 1997.

Amendments regarding rinsing adopted in 1999. HACCP Guidelines were revised in 2003. The Code was sent to all Member Nations and Associate Members of FAO and WHO as an advisory text.

These General Principles lay a firm foundation for ensuring food hygiene. The document follows the food chain from primary production through to final consumption, highlighting the key hygiene controls at each stage. It recommends a HACCP-based approach wherever possible to enhance food safety. The controls described in this General Principles document are internationally recognized as essential to ensure the safety and suitability of food for consumption.