This booklet is an extract of Volume 1B - General Requirements (Food Hygiene) of the Codex Alimentarius. The following table indicates previous versions of these texts and the reference to the draft texts prepared by the Codex Committee on Food Hygiene.
DOCUMENT |
REFERENCES |
Recommended International Code of Practice - General
Principles of Food Hygiene: |
CAC/RCP-1 (1969) |
Revision 1 |
1979 |
Revision 2 |
1985 |
Revision 3 (Current) |
1997 |
Draft adopted by the 22nd Session of the
Commission |
ALINORM 97/13, |
Amendments regarding rinsing adopted by the 23rd
Session of the Commission |
ALINORM 99/13A, |
Hazard Analysis and Critical Control Point (HACCP) System
and Guidelines for its Application |
CAC/GL 18-1993 |
Revision 1 (Current) |
Annex to CAC/RCP-1 (1969), Rev.3 (1997) |
Prior draft |
ALINORM 93/13A, |
Draft adopted by the 22nd Session of the
Commission |
ALINORM 97/13A, |
Principles for the Establishment and Application of
Microbiological Criteria for Foods |
Published in the Procedural Manual of the Codex Alimentarius
Commission, Sixth to Ninth Editions (1986-1995) |
Revision 1 (Current) |
CAC/GL-21 (1997) |
Draft adopted by the 22nd Session of the
Commission |
ALINORM 97/13A, |
Principles and Guidelines for the Conduct of
Microbiological Risk Assessment |
CAC/GL 30-1999 |
Draft adopted by the 23rd Session of the
Commission |
ALINORM 99/13A, |