hygiene practice名— 卫生習慣名 hygiene名— 衞生名 practice美名— 做法名 · 惯例名 · 习名 · 练习名 · 演练名 · 作法名 · 演名 · 执业名 · 练名 · 实习名 · 实际名 · 修习名 · 演习名 · 操练名 · 引而不发名 practice(sth.)动— ...
(BasedontheCodexdefinitionofFoodHygiene) FS080132000 Codexgeneralprinciplesof foodhygiene(1) Identifytheessentialprinciples offoodhygieneapplicable throughoutthefoodchain, toachievethegoalofensuring thatfoodissafeandsuitablefor humanconsumption FS080142000 Foodsafety Assurancethatfoodwillnotcause harmtotheconsumer...
Good hygiene practiceMicrobiological criteriaSampling planIn the context of the revision of the Codex Alimentarius Commission document "Principles for the Establishment and Application of Microbiological Criteria CAC/GL 21/1997", and in the scope of an FAO/ WHO pilot project, seven examples on the ...
A program that is required before the application of the HACCP system to ensure that a fish- and shellfish-processing facility is operating according to the Codex Principles of Food Hygiene, the appropriate Code of Practice, and appropriate food safety legislation. View chapterExplore book Seafood ...
It provides comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. It addresses public ...关键词:abattoirs animal products equipment food safety HACCP hygiene meat meat inspection ...
Pest control systems The standard shall require that, when primary production is carried out in indoor establishments, the recommendations of the Codex Alimentarius Recommended International Code of Practice – General Principles of Food Hygiene CAC/RCP1-1969, Rev 4 -2003, and spe...
The GMP described in this course are accepted requirements for prerequisites as defined in the CODEX Alimentarius General Principle of Food Hygiene. By attending this GMP course delegates will demonstrate that you have the knowledge to identify risks due to poor implementation of GMP thus reducing the...
potential for microbial or chemical contamination [as defined under the Codex Alimentarius Recommended International Code of Practice – General Principles of Food Hygiene CAC/RCP1-1969, Rev 4 -2003 and specifically Code of practice for fish and fishery products CAC/RCP 52-2003] ...
Criteria are in place for good hygiene practice in the abattoir (Skaarup, 1985; CAC, 2005). In addition, guidelines on hazardous levels of contaminants in food of animal origin remedies are published internationally by the Codex ... ELV Zyl,CME Mccrindle,D Grace 被引量: 8发表: 2008年 H...
The personal hygiene and health of staff are an important good manufacturing practice in the food industry. Effective procedures need to be in place to help ensure staff follow the appropriate hygiene practices in manufacturing facilities in order to help ensure food safety has adhered to a high ...