CAC/RCP 1-1969, Rev.4- 2003 Page 1 of 31 RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969, Rev. 4-20031TABLE OF CONTENTS INTRODUCTION.3 SECTION I - OBJECTIVES.3 THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE:.3 SECTION II - SCOPE, USE AND DEFINITION.3 2.1 SCOPE.3 2.2 USE.4 2.3 DEFINITIONS.5 SECTION III - PRIMARY PRODUCTION .5 3.1 ENVIRONMENTAL HYGIENE .6 3.2 HYGIENIC PRODUCTION OF FOOD SOURCES.6 3.3 HANDLING, STORAGE AND TRANSPORT .6 3.4 CLEANING, MAINTENANCE AND PERSONNEL HYGIENE AT PRIMARY PRODUCTION .6 SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES .7 4.1 LOCATION .7 4.2 PREMISES AND ROOMS.8 4.3 EQUIPMENT .8 4.4 FACILITIES.9 SECTION V - CONTROL OF OPERATION.11 5.1 CONTROL OF FOOD HAZARDS .11 5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS .11 5.3 INCOMING MATERIAL REQUIREMENTS .13 5.4 PACKAGING .13 5.5 WATER .13 5.6 MANAGEMENT AND SUPERVISION .13 5.7 DOCUMENTATION AND RECORDS.14 5.8 RECALL PROCEDURES.14 SECTION VI - ESTABLISHMENT: MAINTENANCE AND SANITATION.14 6.1 MAINTENANCE AND CLEANING .14 6.2 CLEANING PROGRAMMES .15 6.3 PEST CONTROL SYSTEMS .15 6.4 WASTE MANAGEMENT.