مراحل النشر

الوثيقة

الأرقام المرجعية

Recommended International Code of Practice - General Principles of Food Hygiene:

CAC/RCP-1 (1969)

Revision 1

1979

Revision 2

1985

Revision 3 (Current)

1997

Draft adopted by the 22^nd Session of the Commission

ALINORM 97/13,
Appendix II

Amendments regarding rinsing adopted by the 23^rd Session of the Commission

ALINORM 99/13A,
Appendix III

Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application

CAC/GL 18-1993

Revision 1 (Current)

Annex to CAC/RCP-1 (1969), Rev.3 (1997)

Prior draft

ALINORM 93/13A,
Appendix II

Draft adopted by the 22^nd Session of the Commission

ALINORM 97/13A,
Appendix II

Principles for the Establishment and Application of Microbiological Criteria for Foods

Published in the Procedural Manual of the Codex Alimentarius Commission, Sixth to Ninth Editions (1986-1995)

Revision 1 (Current)

CAC/GL-21 (1997)

Draft adopted by the 22^nd Session of the Commission

ALINORM 97/13A,
Appendix III

Principles and Guidelines for the Conduct of Microbiological Risk Assessment

CAC/GL 30-1999

Draft adopted by the 23^rd Session of the Commission

ALINORM 99/13A,
Appendix II