| The Thirty-third Session of the Codex
Committee on Food Hygiene reached the following conclusions:
MATTERS FOR ADOPTION BY THE CODEX ALIMENTARIUS COMMISSION:
- Draft Code of Hygienic Practice for the Primary Pruduction
and Packing of Fresh Fruits and Vegetables at Step 5, ALINORM 01/13A,
(paras 31-82 and Appendix II).
MATTERS FOR CONSIDERATION BY THE CODEX ALIMENTARIUS COMMISSION: The
following new work is proposed on:
- Proposed Draft Guidelines for the Control of Listeria monocytogenes
in Foods (paras 111-119).;
- Revision of the Code of Hygienic Practice for Egg Products (CAC/RCP
30-1983) ( para. 150).
The advice of the CAC is sought for:
1) Amendment to the HACCP Guidelines.
While considering this matter the Committee concluded that the discussion
paper on the Application of HACCP in Small and/or Less Developed Businesses
(SLDBs) was useful and there was general support to elaborate it further,
therefore agreed to the amendment to the existing HACCP Guidelines without
altering the seven HACCP principles and to inform the CAC (paras 120-133).
2) Coordination of work for antimicrobial resistance
Recognizing the importance of the issue of antimicrobial resistant
bacteria in food and that the paper was prepared in a form of risk profile,
as it was requested by the 47th Session of the Executive
Committee, the Food Hygiene Committee agreed to ask the advice of the
Commission on how to proceed with this issue in order to ensure coordination
of work (paras 134-142).
OTHER MATTERS OF INTEREST TO THE COMMISSION:
The Committee:
- Identified and agreed on the questions to be raised by risk managers
to risk assessors of the ad hoc Expert Consultation on Microbiological
Hazards in Foods in relation of Listeria monocytogenes in ready
to eat foods and Salmonella Enteritidis in eggs as well
as Salmonella spp. in eggs, and suggested priorities for the
next FAO/WHO Expert Consultation (see paras 14-25);
- Agreed to inform the Commission of its needs for a process for interaction
between the Committee and the ad hoc Expert Consultations on
Microbiological Risk Assessment (see paras 26-27);
- Returned to Step 3 for redrafting the Proposed Draft Principles and
Guidelines for the Conduct of Microbiological Risk Management while
seeking the additional comments on Food Safety Objectives (see paras
83-95);
- Returned to Step 3 for redrafting the Proposed Draft Code of Hygienic
Practice for Milk and Milk Products on the basis of comments received
and discussions held during the session and to circulate it for further
comments and consideration (see paras 96-102);
- Returned to Step 3 for redrafting the Proposed Draft Guidelines for
Hygienic Reuse of Processing Water in Food Plants and further consideration
by the Committee (paras 103-110);
- Agreed to consider further Discussion papers on Antimicrobial Resistant
Bacteria in Food (see paras 134-142), on Proposed Draft Guidelines for
the Validation of Food Hygiene Control Measures (see paras 143-145),
on Proposed Draft Guidelines for Evaluating Objectionable Matter in
Food (see paras 146-147) and, in order to respond adequately to the
referral of the Executive Committee, on Hazard analysis and Risk analysis
(see para 153);
- Agreed that the term “Suitability” should be considered
within the framework for the Code of Hygienic Practice for Milk and
Milk Products (see para. 152);
- Considered holding the next meeting of the Committee in a developing
country (Thailand) (see para 155).
MATTERS REFERRED TO OTHER COMMITTEES:
The Committee:
- Requested the Committee on General Principles to consider the proposed
amendments to its Terms of Reference (see paras 28-30 and Appendix III);
- Drew the attention of the Committee on General Principles to the
importance of reaching a resolution on the issue of precaution in order
to make progress on the document on the Proposed Draft Principles and
Guidelines for the Conduct of Microbiological Risk Management (see paras
83-95).
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