CAC RCP 43-1997REVISED CODE OF HYGIENIC PRACTICE FOR THE PREPARATION-国外标准规范.pdfVIP

CAC/RCP 43-1997, Rev. 1-2001 Page 1 of 10 REVISED CODE OF HYGIENIC PRACTICE FOR THE PREPARATION AND SALE OF STREET FOODS (Regional Code - Latin America and the Caribbean) CAC/RCP 43-1997, Rev.1-2001 C O N T E N T S SECTION 1 SCOPE SECTION 2 OBJECTIVES SECTION 3 DEFINITIONS SECTION 4 REQUIREMENTS FOR INPUTS AND INGREDIENTS 4.1 PURCHASE OF INPUTS AND INGREDIENTS 4.2 TRANSPORT, RECEPTION AND STORAGE OF INPUTS AND INGREDIENTS SECTION 5 REQUIREMENTS FOR THE PLACE OR AREA OF PREPARATION 5.1 AREAS WHERE THE FOOD IS PREPARED 5.1.1 INDOOR AREAS 5.1.2 OUTDOOR AREAS 5.1.3 HYGIENIC FACILITIES 5.2 HYGIENIC PRACTICE SECTION 6 REQUIREMENTS FOR FOOD PREPARATION 6.1 REQUIREMENTS FOR PRELIMINARY PREPARATION 6.1.1 FRUITS AND VEGETABLES 6.1.2 FRESH MEAT AND FISH 6.1.3 OTHER FOODS 6.2 REQUIREMENTS FOR FINAL PREPARATION SECTION 7 REQUIREMENTS FOR THE TRANSPORT OF PREPARED FOOD SECTION 8 REQUIREMENTS FOR STREET FOOD MARKETING SECTION 9 HANDLING AND DISPOSAL OF WASTE AND PEST CONTROL CAC/RCP 43-1997, Rev. 1-2001 Page 2 of 10 REVISED CODE OF HYGIENIC PRACTICE FOR THE PREPARATION AND SALE OF STREET FOODS (Regional Code - Latin America and the Caribbean) SECTION 1 - SCOPE This Code contains a series of requirements and practices to be observed in the preparation and sale, in the street, of foods and beverages for direct consumption. The Code applies to the places where these are prepared, to the points of sale and to the means of trans