Food hygiene - Food and Agriculture Organization

1 ISSN 0259-2916. food hygiene Basic texts Fourth edition food hygiene Basic texts Fourth edition WORLD HEALTH Organization . food AND Agriculture Organization OF THE UNITED NATIONS. Rome, 2009. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the food and Agriculture Organization of the United Nations (FAO) or of the World Health Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned.

2 ISBN 978-92-5-105913-5. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to: Chief Electronic Publishing Policy and Support Branch Communication Division FAO. Viale delle Terme di Caracalla, 00153 Rome, Italy or by e-mail to: FAO and WHO 2009. PREFACE. THE CODEX ALIMENTARIUS COMMISSION. The Codex Alimentarius Commission is an intergovernmental body with more than 180 members, within the framework of the Joint food Standards Programme established by the food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), with the purpose of protecting the health of consumers and ensuring fair practices in the food trade.

3 The Commission also promotes coordination of all food standards work undertaken by international governmental and non- governmental organizations. The Codex Alimentarius (Latin, meaning food Law or Code) is the result of the Commission's work: a collection of internationally adopted food standards, guidelines, codes of practice and other recommendations. The texts in this publication are part of the Codex Alimentarius. food hygiene (BASIC TEXTS). Fourth edition The Codex basic texts on food hygiene promote understanding of how rules and regulations on food hygiene are developed and applied. The General Principles of food hygiene cover hygiene practices from primary production through to nal consumption, highlighting the key hygiene controls at each stage. This publication also contains the most internationally used description of the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application.

4 This fourth edition includes texts adopted by the Codex Alimentarius Commission up to 2009. The texts will be of use to government authorities, food industries, food handlers and consumers, as well as teachers and students of food hygiene . 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 Viale delle Terme di Caracalla 00153 Rome, Italy Fax: +39 06 57054593. E-mail: http:// CONTENTS. food hygiene (BASIC TEXTS). Fourth edition PREFACE iii RECOMMENDED INTERNATIONAL CODE OF PRACTICE. GENERAL PRINCIPLES OF food hygiene 1. CAC/RCP 1-1969. PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION. OF MICROBIOLOGICAL CRITERIA FOR FOODS 35. CAC/GL 21-1997. PRINCIPLES AND GUIDELINES FOR THE CONDUCT.

5 OF MICROBIOLOGICAL RISK ASSESSMENT 43. CAC/GL 30-1999. PRINCIPLES AND GUIDELINES FOR THE CONDUCT. OF MICROBIOLOGICAL RISK MANAGEMENT (MRM) 51. CAC/GL 63-2007. GENERAL STANDARD FOR IRRADIATED FOODS 77. CODEX STAN 106-1983. RECOMMENDED INTERNATIONAL CODE OF PRACTICE. FOR RADIATION PROCESSING OF food 81. CAC/RCP 19-1979. GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF food . hygiene TO THE CONTROL OF LISTERIA MONOCYTOGENES IN FOODS 89. CAC/GL 61-2007. RECOMMENDED INTERNATIONAL CODE OF PRACTICE. GENERAL PRINCIPLES OF food hygiene . CAC/RCP 1-1969. INTRODUCTION 3. SECTION 1 OBJECTIVES 4. The Codex General Principles of food hygiene 4. SECTION 2 SCOPE, USE AND DEFINITION 4. Scope 4. Use 5. De nitions 5. SECTION 3 PRIMARY PRODUCTION 6. Environmental hygiene 6. Hygienic production of food sources 6.

6 Handling, storage and transport 7. Cleaning, maintenance and personnel hygiene at primary production 7. SECTION 4 ESTABLISHMENT: DESIGN AND FACILITIES 8. Location 8. Premises and rooms 9. Equipment 9. Facilities 10. SECTION 5 CONTROL OF OPERATION 12. Control of food hazards 12. Key aspects of hygiene control systems 13. Incoming material requirements 14. Packaging 14. Water 14. Management and supervision 15. Documentation and records 15. Recall procedures 15. SECTION 6 ESTABLISHMENT: MAINTENANCE AND SANITATION 16. Maintenance and cleaning 16. Cleaning programmes 17. Pest control systems 17. Waste management 18. Monitoring effectiveness 18. 1. Adopted in 1997. Amended 1999. Revision 2003. SECTION 7 ESTABLISHMENT: PERSONAL hygiene 18. Health status 18. Illness and injuries 19. Personal cleanliness 19.

7 Personal behaviour 19. Visitors 19. SECTION 8 TRANSPORTATION 20. General 20. Requirements 20. Use and maintenance 20. SECTION 9 PRODUCT INFORMATION AND CONSUMER AWARENESS 21. Lot identi cation 21. Product information 21. Labelling 21. Consumer education 21. SECTION 10 TRAINING 22. Awareness and responsibilities 22. Training programmes 22. Instruction and supervision 22. Refresher training 22. ANNEX HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND. GUIDELINES FOR ITS APPLICATION 23. Preamble 23. De nitions 24. Principles of the HACCP system 24. Guidelines for the application of the HACCP system 25. 2. RECOMMENDED INTERNATIONAL CODE OF PRACTICE. GENERAL PRINCIPLES OF food hygiene . CAC/RCP 1-1969. INTRODUCTION. People have the right to expect the food they eat to be safe and suitable for consumption.

8 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 con dence. International food trade and foreign travel are increasing, bringing important social and economic bene ts. 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 re ect this. Effective hygiene control, therefore, is vital to avoid the adverse human health and economic consequences of foodborne illness, foodborne injury, and food spoilage.

9 Everyone, including farmers and growers, manufacturers and processors, food handlers and consumers, has a responsibility to ensure that food is safe and suitable for consumption. These General Principles lay a rm foundation for ensuring food hygiene and should be used in conjunction with each speci c code of hygienic practice, where appropriate, and the guidelines on microbiological criteria. The document follows the food chain from primary production through to nal consumption, highlighting the key hygiene controls at each stage. It recommends an 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.

10 The General Principles are commended to Governments, industry (including individual primary producers, manufacturers, processors, food service operators and retailers). and consumers alike. 3. food HYG IENE (BA SIC TE X T S). SECTION 1 OBJECTIVES. The Codex General Principles of food hygiene : t identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the nal consumer) to achieve the goal of ensuring that food is safe and suitable for human consumption;. t recommend an HACCP-based approach as a means to enhance food safety;. t indicate how to implement those principles; and t provide a guidance for speci c codes that may be needed for sectors of the food chain, processes, or commodities to amplify the hygiene requirements speci c to those areas.