Description
The Austrian Food Book (Codex Alimentarius Austriacus) is used to pronounce material names, definitions, methods of analysis and assessment principles as well as guidelines for the placing on the market of goods (§ 76 Food Safety and Consumer Protection Act — LMSVG).
Resources
| Name | Format | Description | Link |
|---|---|---|---|
| Part D, Recommendation Covid-19 Management for slaughter and cutting plants | Open resource | ||
| Part D, Guidelines for the management of food of animal origin Recommendation on good hygiene practice in the manufacture of primary products for apicultures with up to 20 hives | Open resource | ||
| Part D, Guidelines on the handling of food of animal origin, Guideline for apicultures | Open resource | ||
| Part F, Other, recommendation for sanitary facilities in premises pursuant to Regulation (EC) No 852/2004 | Open resource | ||
| Part F, Other, Recommendation on the use of cloth towels as a hygienic means to dry hands | Open resource | ||
| Part F, Other, Hygienic holding of bread and pastries for SB | Open resource | ||
| Part F, Other, Hygienic holding of confectionery for SB | Open resource | ||
| Food book Hygiene guidelines | HTML | Open resource | |
| Part D, Guidelines on the handling of food of animal origin, Guideline on egg packing and egg collection points | Open resource | ||
| Part D, Guidelines for the management of food of animal origin, Guideline on microbiological criteria for milk and dairy products | Open resource | ||
| Part D, Guidelines on the handling of food of animal origin, Guideline for milk processing on alpine pastures | Open resource | ||
| Part D, Guidelines for the management of food of animal origin, agricultural poultry and rabbit slaughterhouses | Open resource | ||
| Part E, Guidelines on the management of food of non-animal origin, Guideline on agricultural fruit processing | Open resource | ||
| Part B, Retailers, LL for Retailers | Open resource | ||
| Part D, Guidelines for the management of food of animal origin, LL slaughtering and cutting of poultry | Open resource | ||
| Part E, Guidelines on the management of food of non-animal origin, guideline for commercial beverage establishments | Open resource | ||
| Part E, Guidelines on the management of food of non-animal origin, Guideline for commercial bakeries | Open resource | ||
| Part E, Guidelines for the management of food of non-animal origin, LL commercial confectionery | Open resource | ||
| Part E, Guidelines for the management of food of non-animal origin, LL Commercial milling plants | Open resource | ||
| Part C, Guidelines for catering, LL for large kitchens, health care kitchens and similar collective catering facilities | Open resource | ||
| Part C, Food guidelines, LL Hygiene for caterers | Open resource | ||
| Part D, Guidelines on the management of food of animal origin, Guideline for dairy farms | Open resource | ||
| Part E, Guidelines on the management of food of non-animal origin; Guideline for oil bottling in commercial plants | Open resource | ||
| Part A, personnel hygiene, guideline: Staff training | Open resource | ||
| Part C, Food guidelines, LL pubs | Open resource | ||
| Part D, Guidelines for the management of food of animal origin, Guideline on slaughter of farmed game | Open resource | ||
| Part D, Guidelines on the management of food of animal origin, Guideline slaughtering and processing of fish from wild caught or of own aquaculture | Open resource | ||
| Part D, Guidelines for the management of food of animal origin, LL slaughtering and cutting of meat products of bovine, porcine, ovine, caprine and equine animals and in the manufacture of meat products | Open resource | ||
| Part C, guidelines for catering, LL for good hygiene practice in mountain huts in extreme locations (simple mountaineering accommodation in the mountains) and in seasonally managed alpine pastures | Open resource | ||
| Part A, personnel hygiene, guideline on ensuring health requirements for people handling food | Open resource | ||
| Part E, Guidelines on the management of food of non-animal origin, Guideline for ice-cream production | Open resource | ||
| Part E, Guidelines on the management of food non-animal origin, guideline sprouts | Open resource | ||
| Part E, Guidelines on the handling of food of non-animal origin, Guideline on the production of pasta | Open resource | ||
| Part F, frozen logistics | Open resource | ||
| Part D, Guidelines for the management of food of animal origin, Guideline on microbiological criteria for milk and dairy products, Directive on the fitting and testing of heaters for pasteurisation of raw material from farm — Container pastor | Open resource | ||
| Part D, Guidelines for the management of food of animal origin, Guideline on microbiological criteria for milk and dairy products, Directive on equipping and testing heaters for pasteurisation of raw milk from farm — Flow pastor | Open resource |