IS 16020 : 2012 Food Safety Management - Requirements for Good Hygiene Practices

ICS 67.020 FAD 15

Reaffirmed 2023

1 SCOPE

This standard covers requirements for good hygiene practices applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption.

2 REFERENCES

The following standards contain provision which through reference in this text, constitute provision of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below:

3103 : 1975 Code of practice for industrial ventilation

3646 (Part 1) : 1992 Code of practice for interior illuminations: Part 1 General requirements and recommendations for working interiors (first revision)

7688 Code of practice for labelling of prepackaged foods:

(Part 1) : 1975 General guidelines

(Part 2) : 1976 Guidelines on claims

(Part 3) : 1976 Nutritional labelling

10500 : 1991 Drinking water - Specification (first revision)