TY  - BOOK
AU  - Chiang,I-Yuan
AU  - Hsu,Chia-Ho
AU  - Lin,Meng-Yu
ED  - Open Textbook Library
TI  - Understanding the “General Principles of Food Hygiene” (including  GHP and HACCP) published in 2020 by Codex Alimentarius, and its applications on food industry and catering in Taiwan
T2  - Open textbook library
SN  - 9789869292955
AV  - RA440 
CY  - Minneapolis, MN
PB  - Open Textbook Library
KW  - Medicine
KW  - Textbooks
KW  - Nutrition
N1  - Chapter 1: Features of the New General Principles of Food Hygiene, and about this Book -- Chapter 2: General Principles of Food Hygiene: Introduction and Terms Definition -- Chapter 3: General Principles of Food Hygiene: Good Hygiene Practice: Introduction and Control of Food Hazards -- Chapter 4: General Principles of Food Hygiene: Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application -- Appendix: Comparison of HACCP 12 steps from Codex, USDA, USFDA, ISO 22000, and HACCP regulations/guidance of Taiwan
N2  - The Codex Alimentarius published a new version of ‘’General Principles of Food Hygiene’’ in November 2020. The series of the document has been critical for countries/organizations to develop and revise their food regulations/certifications. Thus, the new release will trigger revisions on food regulations/certifications. We translated ‘’General Principles of Food Hygiene’’ and added food regulations and GHP/HACCP examples from Taiwan to this book. Therefore, it could be a nice stepping stone to understand food regulations and the food industry in Taiwan
UR  - https://open.umn.edu/opentextbooks/textbooks/1102
ER  -