Reaffirmed 2022

1. Scope

This standard covers the essential principles of food hygiene 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 listed below contain provisions which, through reference in this text, constitute provisions 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 (first revision)

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

4251 : 1967 Quality tolerances for water for processed food industry

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

14595 : 1998 Food hygiene - Microbiological criteria - Principles for establishment and application

15000 : 2013 Hazard analysis and critical control point (HACCP) - Requirements for any organization in the food chain (first revision)

IS/ISO 22000 : 2005 Food safety management systems - Requirements for any organization in the food chain