Actions for 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

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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

Author
Chiang, I-Yuan
Published
[Place of publication not identified] : Software Liberty Association, Taiwan, 2021.
Minneapolis, MN : Open Textbook Library
Copyright Date
©2021
Physical Description
1 online resource
Additional Creators
Hsu, Chia-Ho, Lin, Meng-Yu, and Open Textbook Library
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Series
Language Note
In Traditional Chinese.
Restrictions on Access
Open Access Unrestricted online access
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
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.
Subject(s)
ISBN
9789869292955
Copyright Note
Attribution-NonCommercial-ShareAlike
View MARC record | catkey: 36141816