87. The Delegation of France introduced the document and pointed out the difficulties related to overlapping with the Code on primary production discussed under Agenda Item 6, since there was no difference between the products covered as regards the risk of contamination. Moreover, some provisions in the other code related to vegetables which have been subjected to some treatments and included sections on control of temperature. The Delegation emphasized the importance of merging the two codes as it would clarify discussions and facilitate the completion of both drafts. The Committee should address the inclusion of fungi, aromatic herbs and possibly seaweed. Also the sections on the identification and control of hazards required further development.
88. The Delegation of the United States expressed the view that herbs should be included but not fruits juices and stressed the importance of coordinating the development of the Code for pre-cut vegetables with the Code on Primary production.
89. The Chairperson recalled that the Committee had agreed that juices would be outside the scope of the Code and that sprouts would be considered in the framework of the Code on primary production (see para. 84).
Status of the Proposed Draft Code of Hygienic Practice for Pre-cut Vegetable Products Ready for Human Consumption
90. The Committee agreed to return the Proposed Draft Code to Step 3 for redrafting by the Delegation of France with the assistance of a Drafting Group, for circulation and consideration by the next session.
