while facilitating intra-GCC and international trade. Technical Requirements and Specifications
All surfaces coming into contact with food must be durable, easy to maintain, and inert to food and disinfectants. 2. Control of Operation
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
The standard emphasizes the Hazard Analysis and Critical Control Point (HACCP) system as a primary tool for managing food safety. It mandates:
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية standardization organization for gcc (gso) gso 1694 / 2005
Personnel must maintain a high degree of personal hygiene and possess a valid health certificate. Smoking, eating, or spitting in food-handling areas is strictly prohibited.
The standard follows a "farm-to-fork" approach, outlining specific requirements for various stages of the food industry:
The primary goal of GSO 1694 is to set out the essential hygiene conditions required to produce food that is both safe and suitable for human consumption. It serves as a baseline structure for more specific sectoral codes and guidelines. Key objectives include: and chemical hazards.
Surfaces (walls, floors, partitions) must be made of smooth, impervious, and non-toxic materials. Floors must allow for adequate drainage, and windows should be fitted with removable, insect-proof screens.
while facilitating intra-GCC and international trade. Technical Requirements and Specifications
All surfaces coming into contact with food must be durable, easy to maintain, and inert to food and disinfectants. 2. Control of Operation
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 Gso 1694 Pdf
The standard emphasizes the Hazard Analysis and Critical Control Point (HACCP) system as a primary tool for managing food safety. It mandates:
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية standardization organization for gcc (gso) gso 1694 / 2005 while facilitating intra-GCC and international trade
Personnel must maintain a high degree of personal hygiene and possess a valid health certificate. Smoking, eating, or spitting in food-handling areas is strictly prohibited.
The standard follows a "farm-to-fork" approach, outlining specific requirements for various stages of the food industry: Floors must allow for adequate drainage
The primary goal of GSO 1694 is to set out the essential hygiene conditions required to produce food that is both safe and suitable for human consumption. It serves as a baseline structure for more specific sectoral codes and guidelines. Key objectives include: and chemical hazards.
Surfaces (walls, floors, partitions) must be made of smooth, impervious, and non-toxic materials. Floors must allow for adequate drainage, and windows should be fitted with removable, insect-proof screens.