This standard follows the food chain from primary production to the final consumer, setting out the necessary hygiene conditions for producing food which is safe and suitable for consumption. It provides a baseline structure for other more specific codes applicable to particular sectors.

Contents

1. Scope and Field of Application

2. Complementary References

3. Definitions

4. Requirements

5. Hazard Analysis and Cirtical Control Point (HACCP) System and Guidelines for Its Application Annex