Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 13: Control of operation – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) 13.2.3: 13.2.3 Microbiological, physical, chemical and allergen specifications

Any microbiological, physical, chemical or allergen specifications used for safety or suitability rest on sound science and, where appropriate, set out the sampling parameters, test methods, acceptable limits and monitoring, which helps keep raw materials and ingredients fit for use and contaminants low.

Maintained by Gerard Blokdyk

What else in your programme already covers this

This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.

  • 3.6.1 3.6.1 Adequate, accurate raw material and packaging specifications with limits for safety and quality attributes

Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.

Other controls in Section 13: Control of operation – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Query this from an agent

The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.