The requirements of the code have been documented broadly under the following heads.

Requirements of the interior and the materials

The interior of the premises
The requirements of materials and machines
The requirements of transport vehicles

Hygiene Regulations

General
Personal hygiene
Cleaning & disinfection

Risk Analysis & Control Measures

Risks of pesticide residues
Controlling the risk of residues
Risk and controlling the risk of nitrate
Microbiological risks
Controlling microbiological risks

Points of special attention at every step in the process

Reception of vegetables, fruit and mushrooms
Sorting
Packaging
Transport



Verification

Calamities

Calamity information, HACCP for fresh produce
Establishing a calamity plan.