From July 2000 to June 2001
Findings of the IIR group's meetings:· 1st meeting in Paris, France
4-6 December 2000· 2nd meeting in Bristol, United Kingdom
26-27 March 2001
codex alimentarius commission
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FOOD AND AGRICULTURE |
WORLD |
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JOINT OFFICE: Vialle delle Terme di Caracalla 00100 ROME Tel: 39 06 57051 www.codexalimentarius.net E-mail: [email protected] Facsimile: 39 06 5705 4593
ALINORM 01/27 Addendum 1
JOINT FAO/WHO FOOD STANDARDS PROGRAMME
CODEX ALIMENTARIUS COMMISSION
Twenty-fourth Session
Geneva, Switzerland, 2-7 July 2001
Note: This document incorporates Codex Circular Letter CL 2001/12-PFV.
CX 4/90.2 |
CL 2001/12-PFV |
TO: |
Codex Contact Points |
FROM: |
Secretary of the Codex Alimentarius Commission, Joint FAO/WHO
Food Standards Programme, FAO, 00100 Rome, Italy |
SUBJECT: |
DISTRIBUTION OF THE REPORT OF ACTIVITIES UNDERTAKEN BY THE INTERNATIONAL INSTITUTE OF REFRIGERATION (IIR) TO ELABORATE A PROPOSED DRAFT REVISED CODE OF PRACTICE FOR THE PROCESSING AND HANDLING OF QUICK FROZEN FOODS (ALINORM 01/27-Addendum 1) This report of activities undertaken by the IIR since June 2000 will be considered by the 24th Session of the Codex Alimentarius Commission (Geneva, 2-7 July 2001). MATTERS FOR CONSIDERATION BY THE TWENTY FOURTH SESSION OF THE CODEX ALIMENTARIUS COMMISSION This report of activities undertaken by the International
Institute of Refrigeration (IIR) to elaborate a Proposed Draft Revised Code
of Practice for the Processing and Handling of Quick Frozen Foods will be
considered by the 24th Session of the Codex Alimentarius Commission
when considering adoption of the Proposed Draft Code at Step 5 of the Uniform
Procedure of the elaboration of Codex Standards as proposed by the IIR Group of
Experts (See ALINORM 01/27 Add.1.; Para. 14) |
First Meeting of the IIR Group of Experts
Second Meeting of the IIR Group of Experts
APPENDIX I: List of Participants to the First Meeting
APPENDIX II: List of Participants to the Second Meeting
Introduction
Section 1: Objective
Section 2: Scope and DefinitionsSection 3: Prerequisite Programme
3.1 Location
3.2 Facility Design and Construction3.2.1 Process Plant Design
3.2.2 Cold Store Design
3.2.3 Equipment Design and Construction3.3.1 Provision of Services
3.3.2 Cleaning Programmes
3.3.3 Pest Control Systems3.4 Personal Hygiene and Health
3.5 Training
3.6 Recall Procedures and [Traceability/Traceback]Section 4: Cold Chain Control: Safety Aspects
4.1 Raw Materials
4.2 Processing Before Freezing
4.3 Quick Freezing ProcessSection 5: Cold Chain Control: Quality Aspects
5.1.1 Microbiological Aspects
5.1.2 Other Raw Materials Quality Aspects5.2 Processing Before Freezing
5.3 Quick Freezing Process
5.4 Packaging And Labelling
5.5 Frozen Storage
5.6 Transport and Distribution
5.7 Retail Sale
5.8 Transfer PointsSection 6: Temperature Management in the Cold Chain
Annex 1: Illustrative Example on the Application of CCPS in a Quick Frozen Food Industry
Annex 2: Illustrative Example on the Application of DAPs in a Quick Frozen Food Industry
Annex 3: Temperature monitoring and Control in the Cold Chain