Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 9: Establishment, design of facilities and equipment – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) 9.2.2: 9.2.2 Cleaning facilities

Adequate, clearly designated facilities for cleaning utensils and equipment are provided, with hot and cold water where required. Tools and equipment from heavily contaminated places (toilets, drains, waste areas) are cleaned in an area of their own. Where appropriate, food washing facilities are separate from those for cleaning utensils and equipment, and handwashing and food washing use separate sinks.

Maintained by Gerard Blokdyk

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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.

Australia Food Standards Code Standard 3.2.3 Food Premises and Equipment · 1 control

  • cl13 Clause 13 Connections for specific fixtures, fittings and equipment

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 9: Establishment, design of facilities and equipment – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

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