{"product_id":"ags-international-technical-guidelines-pack-food-hygiene-foundations-facilities","title":"International Technical Guidelines Pack - Food Hygiene Foundations \u0026 Facilities","description":"\u003cp\u003e\u003cem\u003eThe base layer that every sector code quietly assumes you already have in writing.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eA meat code, a dairy code or a produce code is written on the assumption that general hygiene principles, a compliant building and controlled packaging materials are already in place beneath it. This pack supplies that assumption as documentation, in international editions of GSO 1694 (General Principles of Food Hygiene), UAE.S GSO 21 (Hygienic Regulations for Food Plants and Their Personnel) and UAE.S\/GSO 2231 (materials and articles intended to contact food), on Codex normative foundations.\u003c\/p\u003e\u003cp\u003eThese layers fail independently, which is why they belong together. A plant can satisfy every structural requirement of the establishment standard and still put food into a container that migrates into it, because what a material may transfer is governed by the food-contact rules and not by the building. It can buy compliant packaging and still lose the product upstream, because the general principles reach back into primary production and forward across the whole shelf life, where the establishment standard stops at the factory wall. Each document also gives the reasoning behind a prohibition as well as the prohibition itself, so a clause can be applied to a case it does not literally name.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003ePrimary production and siting — where food production may take place and the seven sources of contamination\u003c\/li\u003e\n\u003cli\u003ePremises design — location, production flow, floors, drainage, walls and ceilings\u003c\/li\u003e\n\u003cli\u003eFood-contact surfaces — the five required properties and the two prohibited materials\u003c\/li\u003e\n\u003cli\u003ePersonnel hygiene — the requirements placed on staff working inside a food plant\u003c\/li\u003e\n\u003cli\u003eHACCP across the full shelf life — hazard analysis, segregation, equipment and containers, and temperature control\u003c\/li\u003e\n\u003cli\u003eFood-contact materials and articles — the four-limb scope, the seventeen material groups, the positive-list principle and GMP elements\u003c\/li\u003e\n\u003cli\u003eMigration control — the three outcomes a material in contact with food must not produce\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eFood factory and facility managers, hygiene and QA teams, packaging suppliers, food safety consultants and municipal inspectors. Anyone who has followed a sector code's normative references to their end has met these standards there, cited by number and not reproduced; this is where they can finally be read and adapted. New sites use them as a fit-out specification; established ones use them to close the gap an auditor found underneath the sector manual.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792712544596,"sku":"AGS-04-021","price":490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-04-007_07_Food_Hygiene_Facilities.png?v=1786639546","url":"https:\/\/agskits.com\/products\/ags-international-technical-guidelines-pack-food-hygiene-foundations-facilities","provider":"Apex Global Solutions","version":"1.0","type":"link"}