codex alimentarius food hygiene

[عبد الرحمن الجارحي]

codex alimentarius

وصف دقيق لعمليات الهايجين للعمليات الصناعية
الملف الذي تم استخراج بنود الهيئة القومية لسلامة الغذاء للتفتيش منه
والذي تم استخراج بنود منظمة الغذاء والدواء السعودية


FOOD HYGIENE (BASIC TEXTS)
Fourth edition
PREFACE iii
RECOMMENDED INTERNATIONAL CODE OF PRACTICE
GENERAL PRINCIPLES OF FOOD HYGIENE 1
CAC/RCP 1-1969
PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION
OF MICROBIOLOGICAL CRITERIA FOR FOODS 35
CAC/GL 21-1997
PRINCIPLES AND GUIDELINES FOR THE CONDUCT
OF MICROBIOLOGICAL RISK ASSESSMENT 43
CAC/GL 30-1999
PRINCIPLES AND GUIDELINES FOR THE CONDUCT
OF MICROBIOLOGICAL RISK MANAGEMENT (MRM) 51
CAC/GL 63-2007
GENERAL STANDARD FOR IRRADIATED FOODS 77
CODEX STAN 106-1983
RECOMMENDED INTERNATIONAL CODE OF PRACTICE
FOR RADIATION PROCESSING OF FOOD 81
CAC/RCP 19-1979
GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD
HYGIENE TO THE CONTROL OF LISTERIA MONOCYTOGENES IN FOODS 89
CAC/GL 61-200




RECOMMENDED INTERNATIONAL CODE OF PRACTICE
GENERAL PRINCIPLES OF FOOD HYGIENE
CAC/RCP 1-1969
INTRODUCTION 3
SECTION 1 OBJECTIVES 4
1.1 The Codex General Principles of food hygiene 4
SECTION 2 SCOPE, USE AND DEFINITION 4
2.1 Scope 4
2.2 Use 5
2.3 Definitions 5
SECTION 3 PRIMARY PRODUCTION 6
3.1 Environmental hygiene 6
3.2 Hygienic production of food sources 6
3.3 Handling, storage and transport 7
3.4 Cleaning, maintenance and personnel hygiene at primary
production 7
SECTION 4 ESTABLISHMENT: DESIGN AND FACILITIES 8
4.1 Location 8
4.2 Premises and rooms 9
4.3 Equipment 9
4.4 Facilities 10
SECTION 5 CONTROL OF OPERATION 12
5.1 Control of food hazards 12
5.2 Key aspects of hygiene control systems 13
5.3 Incoming material requirements 14
5.4 Packaging 14
5.5 Water 14
5.6 Management and supervision 15
5.7 Documentation and records 15
5.8 Recall procedures 15
SECTION 6 ESTABLISHMENT: MAINTENANCE AND SANITATION 16
6.1 Maintenance and cleaning 16
6.2 Cleaning programmes 17
6.3 Pest control systems 17
6.4 Waste management 18
6.5 Monitoring effectiveness 18
Adopted in 1997. Amended 1999. Revision 2003.
2
SECTION 7 ESTABLISHMENT: PERSONAL HYGIENE 18
7.1 Health status 18
7.2 Illness and injuries 19
7.3 Personal cleanliness 19
7.4 Personal behaviour 19
7.5 Visitors 19
SECTION 8 TRANSPORTATION 20
8.1 General 20
8.2 Requirements 20
8.3 Use and maintenance 20
SECTION 9 PRODUCT INFORMATION AND CONSUMER AWARENESS 21
9.1 Lot identification 21
9.2 Product information 21
9.3 Labelling 21
9.4 Consumer education 21
SECTION 10 TRAINING 22
10.1 Awareness and responsibilities 22
10.2 Training programmes 22
10.3 Instruction and supervision 22
10.4 Refresher training 22
ANNEX HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND
GUIDELINES FOR ITS APPLICATION 23
Preamble 23
Definitions 24
Principles of the HACCP system 24
Guidelines for the application of the HACCP system





SECTION 1 – OBJECTIVES
1.1 The Codex General Principles of food hygiene:
t identify the essential principles of food hygiene applicable throughout the food
chain (including primary production through to the final consumer) to achieve
the goal of ensuring that food is safe and suitable for human consumption;
t recommend an HACCP-based approach as a means to enhance food safety;
t indicate how to implement those principles; and
t provide a guidance for specific codes that may be needed for sectors of the
food chain, processes, or commodities to amplify the hygiene requirements
specific to those areas.
SECTION 2 – SCOPE, USE AND DEFINITION
2.1 Scope
2.1.1 The food chain
This document follows the food chain from primary production to the final consumer,
setting out the necessary hygiene conditions for producing food that is safe and
suitable for consumption. The document provides a base-line structure for other,
more specific, codes applicable to particular sectors. Such specific codes and guidelines
should be read in conjunction with this document and “Hazard Analysis and Critical
Control Point (HACCP) system and guidelines for its application” (Annex).
2.1.2 Roles of governments, industry, and consumers
Governments can consider the contents of this document and decide how best they
should encourage the implementation of these General Principles to:
t protect consumers adequately from illness or injury caused by food; policies
need to consider the vulnerability of the population, or of different groups
within the population;
t provide assurance that food is suitable for human consumption;
t maintain confidence in internationally traded food; and
t provide health education programmes that effectively communicate the
principles of food hygiene to industry and consumers.
Industry should apply the hygienic practices set out in this document to:
t provide food that is safe and suitable for consumption;
t ensure that consumers have clear and easily-understood information, by way
of labelling and other appropriate means, to enable them to protect their food
from contamination and growth/survival of foodborne pathogens by storing,
handling and preparing it correctly; and
t maintain confidence in internationally traded food.
Consumers should recognize their role by following relevant instructions and applying
appropriate food hygiene measures.
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RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE (CAC/RCP 1-1969)
2.2 Use
Each section in this document states both the objectives to be achieved and the
rationale behind those objectives in terms of the safety and suitability of food.
Section 3 covers primary production and associated procedures. Although hygienic
practices may differ considerably for the various food commodities and specific codes
should be applied where appropriate, some general guidance is given in this section.
Sections 4 to 10 set down the general hygiene principles that apply throughout the food
chain to the point of sale. Section 9 also covers consumer information, recognizing the
important role played by consumers in maintaining the safety and suitability of food.
There will inevitably be situations where some of the specific requirements contained
in this document are not applicable. The fundamental question in every case is “What
is necessary and appropriate on the grounds of the safety and suitability of food for
consumption?”
The text indicates where such questions are likely to arise by using the phrases “where
necessary” and “where appropriate”. In practice, this means that, although the
requirement is generally appropriate and reasonable, there will nevertheless be some
situations where it is neither necessary nor appropriate on the grounds of food safety
and suitability. In deciding whether a requirement is necessary or appropriate, an
assessment of the risk should be made, preferably within the framework of the HACCP
approach. This approach allows the requirements in this document to be flexibly and
sensibly applied with a proper regard for the overall objectives of producing food
that is safe and suitable for consumption. In so doing, it takes into account the wide
diversity of activities and varying degrees of risk involved in producing food. Additional
guidance is available in specific food codes.
2.3 Definitions
For the purpose of this Code, the following expressions have the meaning stated:
Cleaning The removal of soil, food residue, dirt, grease or other objectionable matter.
Contaminant Any biological or chemical agent, foreign matter or other substances not
intentionally added to food that may compromise food safety or suitability.
Contamination The introduction or occurrence of a contaminant in food or food
environment.
Disinfection The reduction, by means of chemical agents and/or physical methods,
of the number of micro-organisms in the environment to a level that does not
compromise food safety or suitability.
Establishment Any building or area in which food is handled and the surroundings
under the control of the same management.
Food hygiene All conditions and measures necessary to ensure the safety and suitability
of food at all stages of the food chain.
Hazard A biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.
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FOOD HYGIENE (BASIC TEXTS)
HACCP A system that identifies, evaluates and controls hazards that are significant for
food safety.
Food handler Any person who directly handles packaged or unpackaged food, food
equipment and utensils, or food contact surfaces and is therefore expected to
comply with food hygiene requirements.
Food safety Assurance that food will not cause harm to the consumer when it is
prepared and/or eaten according to its intended use.
Food suitability Assurance that food is acceptable for human consumption according
to its intended use.
Primary production Those steps in the food chain up to and including, for example,
harvesting, slaughter, milking, fishing.
SECTION 3 – PRIMARY PRODUCTION
3.1 Environmental hygiene
Potential sources of contamination from the environment should be considered.
In particular, primary food production should not be carried on in areas where the
presence of potentially harmful substances would lead to an unacceptable level of
such substances in food.
3.2 Hygienic production of food sources
The potential effects of primary production activities on the safety and suitability
of food should be considered at all times. In particular, this includes identifying any
specific points in such activities where a high probability of contamination may exist
and taking specific measures to minimize that probability. The HACCP-based approach
may assist in the taking of such measures – see “Hazard Analysis and Critical Control
Point (HACCP) system and guidelines for its application” (Annex).


Producers should as far as practicable implement measures to:
t control contamination from air, soil, water, feedstuffs, fertilizers (including
natural fertilizers), pesticides, veterinary drugs or any other agent used in primary
production;
t control plant and animal health so that it does not pose a threat to human health
through food consumption, or adversely affect the suitability of the product; and
t protect food sources from faecal and other contamination.
In particular, care should be taken to manage wastes, and store harmful substances
appropriately. On-farm programmes that achieve specific food safety goals are
becoming an important part of primary production and should be encouraged.
3.3 Handling, storage and transport
Procedures should be in place to:
t sort food and food ingredients to segregate material that is evidently unfit for
human consumption;
t dispose of any rejected material in a hygienic manner; and
t protect food and food ingredients from contamination by pests, or by chemical,
physical or microbiological contaminants or other objectionable substances
during handling, storage and transport.
Care should be taken to prevent, so far as reasonably practicable, deterioration and
spoilage through appropriate measures, which may include controlling temperature,
humidity, and/or other controls.
3.4 Cleaning, maintenance and personnel hygiene at primary production
Appropriate facilities and procedures should be in place to ensure that:
t any necessary cleaning and maintenance is carried out effectively; and
t an appropriate degree of personal hygiene is maintained.


SECTION 4 – ESTABLISHMENT: DESIGN AND FACILITIES
4.1 Location
4.1.1 Establishments
Potential sources of contamination need to be considered when deciding where to
locate food establishments, as well as the effectiveness of any reasonable measures
that might be taken to protect food. Establishments should not be located anywhere
where, after considering such protective measures, it is clear that there will remain a
threat to food safety or suitability. In particular, establishments should normally be
located away from:
t environmentally polluted areas and industrial activities that pose a serious
threat of contaminating food;
t areas subject to flooding unless sufficient safeguards are provided;
t areas prone to infestations of pests;
t areas where wastes, either solid or liquid, cannot be removed effectively.
4.1.2 Equipment
Equipment should be located so that it:
t permits adequate maintenance and cleaning;
t functions in accordance with its intended use; and
t facilitates good hygiene practices, including monitoring.


4.2 Premises and rooms
4.2.1 Design and layout
Where appropriate, the internal design and layout of food establishments should
permit good food hygiene practices, including protection against cross-contamination
between and during operations by foodstuffs.
4.2.2 Internal structures and fittings
Structures within food establishments should be soundly built of durable materials and
be easy to maintain, clean and, where appropriate, able to be disinfected. In particular,
the following specific conditions should be satisfied, where necessary, to protect the
safety and suitability of food:
t the surfaces of walls, partitions and floors should be made of impervious
materials with no toxic effect in intended use;
t walls and partitions should have a smooth surface up to a height appropriate to
the operation;
t floors should be constructed to allow adequate drainage and cleaning;
t ceilings and overhead fixtures should be constructed and finished to minimize
the buildup of dirt and condensation, and the shedding of particles;
t windows should be easy to clean, be constructed to minimize the buildup of
dirt and, where necessary, be fitted with removable and cleanable insect-proof
screens. Where necessary, windows should be fixed;
t doors should have smooth, non-absorbent surfaces, and be easy to clean and,
where necessary, disinfect;
t working surfaces that come into direct contact with food should be in sound
condition, durable and easy to clean, maintain and disinfect. They should be
made of smooth, non-absorbent materials, and inert to the food, to detergents
and disinfectants under normal operating conditions.
4.2.3 Temporary/mobile premises and vending machines
Premises and structures covered here include market stalls, mobile sales and street
vending vehicles, and temporary premises in which food is handled such as tents and
marquees.
Such premises and structures should be sited, designed and constructed to avoid, as far
as reasonably practicable, contaminating food and harbouring pests.
In applying these specific conditions and requirements, any food hygiene hazards
associated with such facilities should be adequately controlled to ensure the safety
and suitability of food.
4.3 Equipment
4.3.1 General
Equipment and containers (other than once-only use containers and packaging)
coming into contact with food, should be designed and constructed to ensure that,