Codex Alimentarius - Food Hygiene - Basic Texts - Second Edition

Table of Contents

Joint FAO/WHO Food Standards Programme
CODEX ALIMENTARIUS COMMISSION

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS WORLD HEALTH ORGANIZATION Rome, 2001

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ISBN 92-5-104619-0

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© FAO and WHO 2001

Table of Contents

PREFACE

RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE

INTRODUCTION
SECTION I - OBJECTIVES

THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE

SECTION II - SCOPE, USE AND DEFINITION

2.1 SCOPE
2.2 USE
2.3 DEFINITIONS

SECTION III - PRIMARY PRODUCTION

3.1 ENVIRONMENTAL HYGIENE
3.2 HYGIENIC PRODUCTION OF FOOD SOURCES
3.3 HANDLING, STORAGE AND TRANSPORT
3.4 CLEANING, MAINTENANCE AND PERSONNEL HYGIENE AT PRIMARY PRODUCTION

SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES

4.1 LOCATION
4.2 PREMISES AND ROOMS
4.3 EQUIPMENT
4.4 FACILITIES

SECTION V - 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

SECTION VI - 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

SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE

7.1 HEALTH STATUS
7.2 ILLNESS AND INJURIES
7.3 PERSONAL CLEANLINESS
7.4 PERSONAL BEHAVIOUR
7.5 VISITORS

SECTION VIII - TRANSPORTATION

8.1 GENERAL
8.2 REQUIREMENTS
8.3 USE AND MAINTENANCE

SECTION IX - PRODUCT INFORMATION AND CONSUMER AWARENESS

9.1 LOT IDENTIFICATION
9.2 PRODUCT INFORMATION
9.3 LABELLING
9.4 CONSUMER EDUCATION

SECTION X - TRAINING

10.1 AWARENESS AND RESPONSIBILITIES
10.2 TRAINING PROGRAMMES
10.3 INSTRUCTION AND SUPERVISION
10.4 REFRESHER TRAINING

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION

PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS

INTRODUCTION
1. DEFINITION OF MICROBIOLOGICAL CRITERION
2. COMPONENTS OF MICROBIOLOGICAL CRITERIA FOR FOODS
3. PURPOSES AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS

3.1 Application by regulatory authorities
3.2 Application by a food business operator

4. GENERAL CONSIDERATIONS CONCERNING PRINCIPLES FOR ESTABLISHING AND APPLYING MICROBIOLOGICAL CRITERIA
5. MICROBIOLOGICAL ASPECTS OF CRITERIA

5.1 Microorganisms, parasites and their toxins/metabolites of importance in a particular food
5.2 Microbiological methods
5.3 Microbiological limits

6. SAMPLING PLANS, METHODS AND HANDLING
7. REPORTING

PRINCIPLES AND GUIDELINES FOR THE CONDUCT OF MICROBIOLOGICAL RISK ASSESSMENT

INTRODUCTION
1. SCOPE
2. DEFINITIONS
3. GENERAL PRINCIPLES OF MICROBIOLOGICAL RISK ASSESSMENT
4. GUIDELINES FOR APPLICATION

4.1 GENERAL CONSIDERATIONS
4.2 STATEMENT OF PURPOSE OF RISK ASSESSMENT
4.3 HAZARD IDENTIFICATION
4.4 EXPOSURE ASSESSMENT
4.5 HAZARD CHARACTERIZATION
4.6 RISK CHARACTERIZATION
4.7 DOCUMENTATION
4.8 REASSESSMENT

PUBLICATION HISTORY

CONCORDANCE ENGLISH

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