Voluntary
Food Technology
Safety
This Code of Practice details the essential principles of food hygiene within the food chain from primary production to the final consumer, stipulating the acceptable hygienic conditions for producing food that is safe and suitable for consumption.
- Year of Declaration: 2010
- Reference: CRCP 5: 2010
- Number of Pages: 17
- Code: GCP 32
- Version:
- ICS Number: 93.010
