Gso 1694 Pdf May 2026
across GCC member states (Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the UAE).
Gulf Standard · Edition 1 Current Edition · Approved on 31 May 2005.
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. 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:
Authorized versions of the GSO 1694:2005 PDF (available in Arabic and English) can be purchased through official regional portals: GSO 1694:2005 - GCC Standardization Organization across GCC member states (Bahrain, Kuwait, Oman, Qatar,
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 It serves as a baseline structure for more
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
Strict management of food contaminants, including chemical and physical hazards.
