Report of the Thirtieth Session of the Codex Committee on Food Hygiene

Table of Contents

Washington, D.C., 20 - 24 October 1997
codex alimentarius commission

FOOD AND AGRICULTURE OF THE UNITED NATIONS ORGANIZATION

WORLD HEALTH ORGANIZATION

JOINT OFFICE: Via delle Terme di Caracalla 00100 ROME Tel.: 39 6 57051 Telex: 625825-625853 FAO I Cables: Foodagri Rome Facsimile: 39 6 5705.4593

ALINORM 99/13

JOINT FAO/WHO FOOD STANDARDS PROGRAMME

CODEX ALIMENTARIUS COMMISSION
Twenty-Third Session
Rome, 1999

NOTE: This report includes Codex Circular Letter CL 1997/41-FH

CX 4/20.2

CL 1997/41 - FH

TO:	Codex Contact Points
	Interested International Organizations
FROM:	Secretary, Codex Alimentarius Commission
	Joint FAO/WHO Food Standards Programme
	FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy
SUBJECT:	Distribution of the Report of the Thirtieth Session of the Codex Committee on Food Hygiene (ALINORM 99/13)

The report of the Thirtieth Session of the Codex Committee on Food Hygiene (CCFH) is attached. It will be considered by the Forty-fifth Session of the Executive Committee, Rome, 1998, and by the Twenty-Third Session of the Codex Alimentarius Commission, Rome, 1999.

Table of Contents

Matters for Adoption by the Codex Alimentarius Commission:

Request for Comments and Information

Summary and Conclusions

List of Abbreviations Used in this Report

Introduction

Opening of the Session (Agenda Item 1)

Adoption of the Agenda (Agenda Item 2)

Report by the Secretariat on Matters Referred to the Committee (Agenda Item 3)

Application of Risk Analysis Principles in Codex: Microbiological Hazards
Revision of the Codes of Practice
General Principles of Food Hygiene
Status of General Principles of Food Hygiene

Draft Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life (Agenda Item 4)

Consideration of the Proposed Draft Principles and Guidelines for the Conduct of Microbiological Risk Assessment at Step 4 (Agenda Item 5)

Proposed Draft Code of Hygienic Practice for the Transport of Foodstuffs in Bulk and Semi-Packed Foodstuffs (Agenda Item 8)

Proposed Draft Code of Hygienic Practice for Packaged (Bottled) Drinking Waters (Other than Natural Mineral Water) (Agenda item 9)

Revision of the Standard Wording for Food Hygiene Provisions, Section K of the Procedural Manual (Agenda Item 18)

Consideration of Hygiene Provisions of Certain Milk and Milk Products Standards (Agenda Item 6)

Consideration of the Proposed Draft Code of Hygienic Practice for Milk and Milk Products (Agenda Item 14)

Proposed Draft Code of Hygienic Practice for the Manufacture of Uncured/Unripened and Ripened Soft Cheeses at Step 4 (Agenda Item 7)

Recommendations for the Management of Microbiological Hazards for Foods in International Trade (Agenda Item 11)

Broader Issues on the Application of Microbiological Risk Evaluation in International Food and Feed Trade (Agenda Item 16)

Implications for the Broader Application of the HACCP System (Agenda Item 12)

Discussion Paper on the Development of Risk-Based Guidance for the Use of HACCP-Like Systems in Small Businesses, with Special Reference to Developing Countries (Agenda Item 13)

Consideration of Proposed Draft Guidelines for Hygienic Recycling of Processing Water in Food Plants (Agenda Item 15)

Consideration of Draft Code of Practice of Good Animal Feeding (Agenda Item 17)

Other Business and Future Work (Agenda Item 19)

Date and Place of the Next Session (Agenda Item 20)

APPENDIX I: LIST OF PARTICIPANTS - LISTE DES PARTICIPANTS - LISTA DE PARTICIPANTES

APPENDIX II: PROPOSED DRAFT AMENDMENT TO THE GENERAL PRINCIPLES OF FOOD HYGIENE

APPENDIX III: DRAFT CODE OF HYGIENIC PRACTICE FOR REFRIGERATED PACKAGED FOODS WITH EXTENDED SHELF LIFE

Introduction
1. Objectives
2. Scope and use of the document

2.1 Scope
2.2 Use
2.3 Definitions

3. Primary production
4. Establishment: Design and facilities

4.1 Location
4.2 Premises and rooms
4.3 Equipment
4.4 Facilities

5. Control of operation

5.1 Control of food hazards
5.2 Key aspects of hygiene control systems
5.3 Incoming material requirements
5.4 Packaging
5.5 Water
5.6 Management and supervision
5.7 Documentation and records
5.8 Recall procedures

6. Establishment: Maintenance and sanitation

6.1 Maintenance and cleaning
6.2 Cleaning programmes
6.3 Pest control systems
6.4 Waste management
6.5 Monitoring effectiveness

7. Establishment: Personal hygiene

7.1 Health status
7.2 Illness and injuries
7.3 Personal cleanliness
7.4 Personal behaviour
7.5 Visitors

8. Transportation

8.1 General
8.2 Requirements
8.3 Use and maintenance

9. Product information and consumer awareness

9.1 Lot identification
9.2 Product information
9.3 Labelling
9.4 Consumer education

10. Training

10.1 Awareness and responsibilities
10.2 Training programmes
10.3 Instruction and supervision
10.4 Refresher training

Appendix - Hurdles

APPENDIX IV: PROPOSED DRAFT PRINCIPLES AND GUIDELINES FOR THE CONDUCT OF MICROBIOLOGICAL RISK ASSESSMENT

APPENDIX V: PROPOSED DRAFT INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR PACKAGED (BOTTLED) DRINKING WATERS (OTHER THAN NATURAL MINERAL WATER)

1. Introduction
2. Scope and use of the document

2.1 Scope
2.2 Use of the document
2.3 Definitions

3. Primary production

3.1 Environmental hygiene
3.2 Hygienic production of water supplies
3.3 Handling, storage and transport of water intended for bottling

4. Establishment: design and facilities

4.2 Premises and rooms
4.3 Facilities

5. Establishment: Control of operation

5.1 Control of food hazards
5.4 Packaging

6. Establishment: Maintenance and sanitation
7. Establishment: Personal hygiene
8. Transportation of bottled water
9. Product information and consumer awareness

9.3 Labeling

10. Training
Appendix 1: Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application - Considerations for Bottled Waters (Other than Natural Mineral Water)
Appendix 2: Microbiological, Chemical, and Physical Criteria - Source Water and Critical Control Points - End-Product Specifications

APPENDIX VI: DRAFT AMENDMENT TO THE FOOD HYGIENE PROVISIONS IN "RELATIONS BETWEEN COMMODITY COMMITTEES AND GENERAL COMMITTEES"

APPENDIX VII: HYGIENE PROVISIONS OF THE DRAFT REVISED STANDARDS FOR BUTTER, MILKFAT PRODUCTS, EVAPORATED MILKS, SWEETENED CONDENSED MILKS, MILK AND CREAM POWDERS , CHEESE, AND WHEY CHEESE AND DRAFT STANDARD FOR CHEESES IN BRINE