Title Of Document
ASEAN General Principles and Requirements for Food Hygiene
Abstract
General Principles lay a firm foundation for ensuring food hygiene and should be used in conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on microbiological criteria. The document follows the food chain from primary production through to final consumption, highlighting the key hygiene controls at each stage. It recommends a HACCP-based approach wherever possible to enhance food safety as described in Hazard Analysis and Cri
Category of Standards
Category 2
Document number assigned by ASEAN
ACFCR 2
ICS
HS
MRA/Harmonised Regulations related to the Standard
No current MRA
ASEAN Body responsible for Standard
Prepared Foodstuff Product Working Group
Member States
Date of harmonisation in ASEAN
04/09/2014
Date of Latest Review
04/09/2014
Links :
CAC/GL 82-2013, Principles and Guidelines for National Food Control System