ALINORM 97/13 REPORT OF THE TWENTY-EIGHTH SESSION OF THE
CODEX COMMITTEE ON FOOD HYGIENE Washington D. C., 27 November - 1 December 1995 |
| codex alimentarius commission | |
| FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS | WORLD HEALTH ORGANIZATION |
| JOINT OFFICE: Via delle Terme di Caracalla 00100 ROME Tel.: 52251 Telex: 625825-625853 FAO I Cables: Foodagri Rome Facsimile: (6)5225.4593 | |
JOINT FAO/WHO FOOD STANDARDS PROGRAMME
CODEX ALIMENTARIUS COMMISSION
Twenty-Second Session
Geneva, 23–28 June 1997
SUMMARY AND CONCLUSIONS
The Twenty-eighth Session of the Codex Committee on Food Hygiene reached the following conclusions:
Matters FOR CONSIDERATION BY THE Commission AND THE Executive Committee
The Committee recommended the adoption of the following texts:
Draft Revised Recommended International Code of Practice - General Principles of Food Hygiene at Step 8 (para. 13 & Appendix II);
Revised Guidelines for the Application of the Hazard Analysis Critical Control Point System at Step 5 (para. 18 & Annex to Appendix II);
Revised Principles for the establishment and application of microbiological criteria for foods at Step 5 (para.32 & Appendix III); and
Proposed draft Code of Practice for refrigerated foods with extended shelf-life at Step 5 (para. 39). The draft code will be distributed separately.
Other Matters of Interest to the Commission
agreed to recommend to the Commodity Committees to consider utilising Method A in the elaboration/revision of their Product Codes (para. 25);
agreed to discuss comments on the “Application of the HACCP Approach for the Specific Production of Normandy Camembert” at its 29th Session (para. 45);
requested a re-draft of “Recommendations for the control of Listeria monocytogenes”, and agreed that background documents on the revised text should include criteria for Listeria monocytogenes, Salmonella with special reference to S. Enteriditis, Campylobacter and entero haemorrhagic Escherichia coli (para. 50);
requested the preparation of a discussion paper on "Guidelines on the application of the principles of risk assessment and risk management to food hygiene including strategies for their application (para.58);
requested the further development of a paper on "Implications for the broader application of the HACCP system (para. 60);
requested the preparation of a first draft Code of Practice for all Foodstuffs Transported in Bulk (para 64); and
requested the preparation of a first draft Code of Hygienic Practice for Bottled Water (other than natural mineral water). (para. 68)
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REVISION OF THE GUIDELINES FOR THE APPLICATION OF
THE HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEM
PROPOSED DRAFT CODE OF PRACTICE FOR REFRIGERATED
FOODS WITH EXTENDED SHELF-LIFE
PROPOSED DRAFT CODE OF HYGIENIC PRACTICE FOR UNRIPENED/
UNCURED CHEESE AND RIPENED SOFT CHEESE
RECOMMENDATIONS FOR THE CONTROL OF LISTERIA MONOCYTOGENES
IMPLICATIONS FOR THE BROADER APPLICATION OF THE HACCP SYSTEM
PROPOSED CODE OF PRACTICE FOR ALL FOODSTUFFS TRANSPORTED IN BULK
PROPOSED DRAFT CODE OF HYGIENIC PRACTICE FOR BOTTLED WATER
(OTHER THAN NATURAL MINERAL WATER)
Other Business AND Future Work
DATE AND PLACE OF NEXT SESSION
Appendix I List OF Participants
Annex - Revised Guidelines FOR THE Application OF THE Hazard Analysis Critical Control Point System
1. OBJECTIVES OF THE GENERAL PRINCIPLES OF FOOD HYGIENE
2. SCOPE AND USE OF THE DOCUMENT
2.1.1 The food chain
2.1.2 Roles of Governments, industry, and consumers
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
4. ESTABLISHMENT: DESIGN AND FACILITIES
4.1.1 Establishments
4.1.2 Equipment
4.2.1 Design and layout
4.2.2 Internal structures and fittings
4.2.3 Temporary/mobile premises and vending machines
4.3.1 General
4.3.2 Food control and monitoring equipment
4.3.3 Containers for waste and inedible substances
4.4.1 Water supply
4.4.2 Drainage and waste disposal
4.4.3 Cleaning
4.4.4 Personnel hygiene facilities and toilets
4.4.5 Temperature control
4.4.6 Air quality and ventilation
4.4.7 Lighting
4.4.8 Storage
5.1 Control of food hazards
5.2 Key aspects of hygiene control systems
5.2.1 Time and temperature control
5.2.2 Specific process steps
5.2.3 Microbiological and other specifications
5.2.4 Microbiological cross-contamination
5.2.5 Physical and chemical contamination
5.3 Incoming material requirements
5.4 Packaging
5.5 Water
5.5.1 In contact with food
5.5.2 As an ingredient
5.5.3 Ice and steam
5.6 Management and supervision
5.7 Documentation and records
5.8 Recall procedures
6. ESTABLISHMENT: MAINTENANCE AND SANITATION
6.1.1 General
6.1.2 Cleaning procedures and methods
6.2 Cleaning programmes
6.3 Pest control systems
6.3.1 General
6.3.2 Preventing access
6.3.3 Harbourage and infestation
6.3.4 Monitoring and detection
6.3.5 Eradication
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
8.1 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
10.1 Awareness and responsibilities
10.2 Training programmes
10.3 Instruction and supervision
10.4 Refresher training
Appendix III Principles FOR THE Establishment AND
Application OF Microbiological
Criteria FOR Foods
1. Definition OF Microbiological Criteria
2. Components of Microbiological Criteria for Foods
3. Purposes and Application of Microbiological Criteria for Foods
3.1.1 Application by Regulatory Authorities
3.1.2 Application by a Food Business Operator
5. Microbiological Aspects of Criteria
5.1 Micro-organisms, parasites and toxins of importance in a particular Food