State Standard No. AZS 842-2015 for Recommended International Code of Practice – General Principles of Food Hygienic.

This Standard has been set by the Technical Committee (TK 07) on Standardization of food. This standard is authentic translation of the CODEX general principles of food hygiene (CAC/RCP 1 – 2015). The initial inspection shall be in 2020 to determine the requirements of the standard to comply with the international standards, norms, rules and recommendations. This Standard identifies 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; recommends a HACCP-based approach as a means to enhance food safety; indicates how to implement those principles; and provides a guidance for specific codes which may be needed for - sectors of the food chain; processes; or commodities; to amplify the hygiene requirements specific to those areas. This Standard underlines environmental hygiene, hygienic production of food sources, handling, storage, transport and cleaning, maintenance and personnel hygiene at primary production. This Standard sets forth control of operation, maintenance and sanitation, product information and consumer awareness, training and guidelines and application of HACCP system.