recommended international code of practice general principles of food hygiene table 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 16 6.5 monitoring effectiveness 16 section vii - establishment: Personal hygiene 16 7.1 health status .17 7.2 illness and injuries 17 7.3 personal cleanliness 17 7.4 personal behaviour .17 7.5 visitors .18