Requirements principally intended to give guidance on the establishment and application of microbiological criteria for foods at any point in the food chain from primary production to final consumption: The safety of foods is principally assured by control at the source, product design and process control, and the application of Good Hygienic Practices during production, processing (including labeling), handling, distribution, storage, sale, preparation and use.
Examples: Milking equipment on the farm should be cleaned daily with a specified detergent.

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