Basic Texts Codex Alimentarius PREFACE THE CODEX ALIMENTARIUS COMMISSION AND THE FAO/WHO FOOD STANDARDS PROGRAMME The Codex Alimentarius Commission implements the Joint FAO/WHO Food Standards Programme, the purpose of which is to protect the health of consumers and to ensure fair practices in the food trade. The Codex Alimentarius (Latin, meaning Food Law or Code) is a collection of inter- nationally adopted food standards presented in a uniform manner. It also includes provisions of an advisory nature in the form of codes of practice, guidelines and other recommended measures to assist in achieving the purposes of the Codex Alimentarius. The Commission has expressed the view that codes of practice might provide useful checklists of requirements for national food control or enforcement authorities. The publication of the Codex Alimentarius is intended to guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonization and, in doing so, to facilitate international trade. BASIC TEXTS ON FOOD HYGIENE – SECOND EDITION This is the second edition of this compact booklet first published in 1997 and includes the new Principles and Guidelines for the Conduct of Microbiological Risk Assessment. It is hoped that this compact format will allow wide use and understanding of the basic principles of food hygiene and that it will encourage their use by governments, regulatory authorities, food industries and all food handlers, and consumers. Further information on these texts, or any other aspect of the Codex Alimentarius Commission, may be obtained from: The Secretary, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, FAO, Viale delle Terme di Caracalla, 00100, Rome Italy fax: +39(6)57.05.45.93 email: [email protected] i Basic Texts Codex Alimentarius CONTENTS RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE...................................1 HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION ...................33 PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS.........................45 PRINCIPLES AND GUIDELINES FOR THE CONDUCT OF MICROBIOLOGICAL RISK ASSESSMENT ......................................53 PUBLICATION HISTORY.....................................................................63 INDEX .......................................................................................................65 iii Basic Texts Codex Alimentarius RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969, Rev. 3 (1997), Amended 1999 INTRODUCTION ......................................................................................3 SECTION I - OBJECTIVES .....................................................................4 THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE:.................................4 SECTION II - SCOPE, USE AND DEFINITION....................................4 2.1 SCOPE...............................................................................................4 2.2 USE ..................................................................................................5 2.3 DEFINITIONS .....................................................................................6 SECTION III - PRIMARY PRODUCTION ............................................7 3.1 ENVIRONMENTAL HYGIENE ..............................................................7 3.2 HYGIENIC PRODUCTION OF FOOD SOURCES.......................................8 3.3 HANDLING, STORAGE AND TRANSPORT.............................................8 3.4 CLEANING, MAINTENANCE AND PERSONNEL HYGIENE AT PRIMARY PRODUCTION..................................................................................................9 SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES ....10 4.1 LOCATION ......................................................................................10 4.2 PREMISES AND ROOMS....................................................................11 4.3 EQUIPMENT ....................................................................................12 4.4 FACILITIES ......................................................................................13 SECTION V - CONTROL OF OPERATION........................................16 5.1 CONTROL OF FOOD HAZARDS..........................................................16 5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS ...............................17 5.3 INCOMING MATERIAL REQUIREMENTS ............................................18 5.4 PACKAGING ....................................................................................19 5.5 WATER ...........................................................................................19 5.6 MANAGEMENT AND SUPERVISION...................................................20 5.7 DOCUMENTATION AND RECORDS....................................................20 1 Codex Alimentarius Food Hygiene 5.8 RECALL PROCEDURES.....................................................................20 SECTION VI - ESTABLISHMENT: MAINTENANCE AND SANITATION...........................................................................................21 6.1 MAINTENANCE AND CLEANING.......................................................21 6.2 CLEANING PROGRAMMES ...............................................................22 6.3 PEST CONTROL SYSTEMS ................................................................23 6.4 WASTE MANAGEMENT....................................................................24 6.5 MONITORING EFFECTIVENESS .........................................................24 SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE ..........25 7.1 HEALTH STATUS .............................................................................25 7.2 ILLNESS AND INJURIES ....................................................................25 7.3 PERSONAL CLEANLINESS ................................................................26 7.4 PERSONAL BEHAVIOUR...................................................................26 7.5 VISITORS ........................................................................................26 SECTION VIII - TRANSPORTATION .................................................27 8.1 GENERAL........................................................................................27 8.2 REQUIREMENTS ..............................................................................27 8.3 USE AND MAINTENANCE.................................................................28 SECTION IX - PRODUCT INFORMATION AND CONSUMER AWARENESS...........................................................................................29 9.1 LOT IDENTIFICATION.......................................................................29 9.2 PRODUCT INFORMATION.................................................................30 9.3 LABELLING .....................................................................................30 9.4 CONSUMER EDUCATION..................................................................30 SECTION X - TRAINING.......................................................................31 10.1 AWARENESS AND RESPONSIBILITIES ...............................................31 10.2 TRAINING PROGRAMMES ................................................................31 10.3 INSTRUCTION AND SUPERVISION.....................................................32 10.4 REFRESHER TRAINING.....................................................................32 2 Basic Texts Codex Alimentarius INTRODUCTION People have the right to expect the food they eat to be safe and suitable for consumption. Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely affect trade and consumer confidence. International food trade, and foreign travel, are increasing, bringing important social and economic benefits. But this also makes the spread of illness around the world easier. Eating habits too, have undergone major change in many countries over the last two decades and new food production, preparation and distribution techniques have developed to reflect this. Effective hygiene control, therefore, is vital to avoid the adverse human health and economic consequences of foodborne illness, foodborne injury, and food spoilage. Everyone, including farmers and growers, manufacturers and processors, food handlers and consumers, has a responsibility to assure that food is safe and suitable for consumption. These General Principles lay a firm foundation for ensuring food hygiene and should be used in conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on microbiological criteria. The document follows the food chain from primary production through to final consumption, highlighting the key hygiene controls at each stage. It recommends a HACCP-based approach wherever possible to enhance food safety as described in Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex). The controls described in this General Principles document are internationally recognized as essential to ensure the safety and suitability of food for consumption. The General Principles are commended to Governments, industry (including