Understanding the "General Principles of Food Hygiene" (including GHP and HACCP) published in 2020 by Codex Alimentarius, and its applications on food industry and catering in Taiwan I-Yuan Chiang

Format:

Book

Author/Creator:

Chiang, I-Yuan, author.

Hsu, Chia-Ho, author.

Lin, Meng-Yu, author.

Contributor:

Open Textbook Library, distributor.

Series:

Open textbook library.

Language:

Chinese

Subjects (All):

Medicine--Textbooks.

Medicine.

Nutrition--Textbooks.

Nutrition.

Physical Description:

1 online resource

Distribution:

Minneapolis, MN Open Textbook Library

Place of Publication:

[Place of publication not identified] Software Liberty Association, Taiwan 2021.

Language Note:

In Traditional Chinese.

System Details:

data file

Summary:

The Codex Alimentarius published a new version of ''General Principles of Food Hygiene'' in November 2020. The series of the document has been critical for countries/organizations to develop and revise their food regulations/certifications. Thus, the new release will trigger revisions on food regulations/certifications. We translated ''General Principles of Food Hygiene'' and added food regulations and GHP/HACCP examples from Taiwan to this book. Therefore, it could be a nice stepping stone to understand food regulations and the food industry in Taiwan.

Contents:

Chapter 1: Features of the New General Principles of Food Hygiene, and about this Book

Chapter 2: General Principles of Food Hygiene: Introduction and Terms Definition

Chapter 3: General Principles of Food Hygiene: Good Hygiene Practice: Introduction and Control of Food Hazards

Chapter 4: General Principles of Food Hygiene: Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application

Appendix: Comparison of HACCP 12 steps from Codex, USDA, USFDA, ISO 22000, and HACCP regulations/guidance of Taiwan

Notes:

Description based on online resource

ISBN:

9789869292955