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Recommended International Code of Hygienic Practice for Egg Products - CAC/RCP 15-1976 (amended 1978, 1985).

http://www.fao.org/docrep/012/i1111e/i1111e01.pdf

It provides guidance on the hygienic production and handling of whole egg, egg albumen, egg yolk and other products intended for human consumption, and practices relating to premises, equipment and personnel used or engaged in the production of these products.


Originator(s): World Health Organization. Regional Office for Europe. European Centre for Environment and Health, Rome Division - WHO / EURO / ECEH
Resource added in: 23/08/2000
Available languages: English
Objective: Prevent deterioration in the quality of eggs in shell intended for egg products.
Eggs/standards, Food Handling/standards, Food Hygiene, Reference Books, Guia [tipo de publicação]
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