70. א א
א
א
א
א
א
א
א
א
א
א
.
א
CAC/RCP-1 (1969)
א
א
א
1 –א
א
א
א
א
א א א
א
א
אא
. א א
א א א
Recommended International Code of
Practice - General Principles of Food
Hygiene:
CAC/RCP-1 (1969), Rev.1
(1979)
Revision 1
CAC/RCP-1 (1969), Rev.2
(1985)
Revision 2
CAC/RCP-1 (1969), Rev.3
(1997)
Revision 3 (Current)
ALINORM 97/13,
Appendix II
Draft adopted by the 22nd Session of the
Commission
ALINORM 99/13,
Appendix III
Amendaments regarding rinsing adopted by
the 23rd Session of the Commission
CAC/GL 18-1993
Hazard Analysis and Critical Control
Point (HACCP) System and Guidelines
for its Application
Annex to CAC/RCP-1 (1969),
Rev.3 (1997)
Revision 1 (Current)
ALINORM 93/13A, Appendix
II
Prior draft
ALINORM 97/13A, Appendix
II
Draft adopted by the 22nd Session of the
Commission
65
א
א
71. א
א א
Published in the Procedural
Manual of the Codex
Alimentarius Commission,
Sixth to Ninth Editions (19861995)
Principles for the Establishment and
Application of Microbiological Criteria
for Foods
CAC/RCP-22 (1997)
Revision 1 (Current)
ALINORM 97/13A, Appendix
III
Draft adopted by the 22nd Session of the
Commission
CAC/GL 30-1999
Principles and Guidelines for the
Conduct of Microbiological Risk
Assessment
ALINORM 99/13A,
Appendix II
א
Draft adopted by the 23rd Session of the
Commission
66