The Codex basic texts on food hygiene lay a firm foundation for understanding how rules and regulations on food hygiene are developed and applied. This second edition of the basic texts contains revisions to the previous edition and the newly adopted Principles and guidelines for the conduct of microbiological assessment. This compact volume contains the General principles of food hygiene, covering hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage; the most internationally used description of the Hazard analysis and critical control point (HACCP) system and guidelines for its application; and Principles for the establishment and application of microbiological criteria for foods. It will be of use to government authorities, food industries and all food handlers, and consumers as well as teachers and students of food hygiene.
