标准、规范、准则_CAC_RCP 39-1993 Code Of Hygienic Practice For Precooked And Cooked Foods In Mass Catering.pdf

CAC/RCP 39 Page 1 of 18 CODE OF HYGIENIC PRACTICE FOR PRECOOKED AND COOKED FOODS IN MASS CATERING CAC/RCP 39-1993 1 CONTENTS PAGE EXPLANATORY PREFACE 2 Section I - SCOPE 2 Section II - DEFINITIONS 3 Section III - HYGIENE REQUIREMENTS IN PRODUCTION/HARVESTING AREA 4 Section IV - (A) PRODUCTION OR PREPARATION ESTABLISHMENT: DESIGN AND FACILITIES 4 (B) SERVING ROOMS: DESIGN AND FACILITIES 9 Section V - ESTABLISHMENT: HYGIENE REQUIREMENTS 9 Section VI - PERSONNEL HYGIENE AND HEALTH REQUIREMENTS12 Section VII - ESTABLISHMENT: HYGIENIC PROCESSING REQUIREMENTS 13 1 The Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering was adopted by the Codex Alimentarius Commission at its 20th Session in 1993. The Code has been sent to all Member Nations and Associated Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to make of it. The Commission has expressed the view that codes of practice might provide useful checklists of requirements for national food control or enforcement authorities. CAC/RCP 39 Page 2 of 18 CODE OF HYGIENIC PRACTICE FOR PRECOOKED AND COOKED FOO