Gso 1694 Pdf !full!

The standard emphasizes the Hazard Analysis and Critical Control Point (HACCP) system as a primary tool for managing food safety. It mandates:

: Standards for handling materials after processing to prevent post-process contamination, including specific rules for ingredient thawing. Key Definitions

The standard, titled "General Principles of Food Hygiene," is a foundational technical regulation issued by the GCC Standardization Organization (GSO) . It provides a comprehensive framework for ensuring food safety across the entire food chain, from primary production to the final consumer. Core Objectives of GSO 1694