General Requirements (Food Hygiene). Codex Alimentarius (Supplement to Volume 1B)













Table of Contents


Joint FAO/WHO Food Standards Programme
CODEX ALIMENTARIUS COMMISSION

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
WORLD HEALTH ORGANIZATION
Rome, 1997

For further information on the activities of the Codex Alimentarius Commission, please contact the Secretariat of the Joint FAO/WHO Food Standards Programme at the following address:

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Issued by the Secretariat of the
Joint FAO/WHO Food Standards Programme, FAO, Rome

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M-83
ISBN 92-5-104029-X

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Table of Contents


INTRODUCTION

PUBLICATION HISTORY

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

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

PREAMBLE
DEFINITIONS
PRINCIPLES OF THE HACCP SYSTEM
GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM

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

3.1.1 APPLICATION BY REGULATORY AUTHORITIES
3.1.2 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

GUIDELINES FOR THE DESIGN OF CONTROL MEASURES FOR STREET-VENDED FOODS IN AFRICA

SECTION 1 - INTRODUCTION - SCOPE
SECTION 2 - DEFINITIONS
SECTION 3 - GENERAL REQUIREMENTS

3.1 REGULATIONS
3.2 LICENSING OF VENDORS
3.3 CONDITIONS FOR LICENSING
3.4 DISPLAY OF NOTICES
3.5 PEST AND ANIMAL CONTROL
3.6 STREET FOOD ADVISORY SERVICE
3.7 CONSUMER EDUCATION

SECTION 4 - VENDORS

4.1 HEALTH STATUS OF VENDORS
4.2 PERSONAL HYGIENE AND BEHAVIOUR
4.3 TRAINING OF VENDORS
4.4 VENDOR'S ASSOCIATIONS

SECTION 5 - DESIGN AND STRUCTURE

5.1 LOCATION
5.2 STRUCTURES
5.3 SANITATION

SECTION 6 - APPLIANCES
SECTION 7 - FOOD PREPARATION

7.1 REQUIREMENTS FOR INGREDIENTS
7.2 COOKING AND HANDLING
7.3 SERVING FOOD
7.4 UNSOLD FOOD
7.5 TRANSPORTATION OF STREET FOODS
7.6 FOOD STORAGE

SECTION 8 - STREET FOOD CENTRES

8.1 GENERAL REQUIREMENTS
8.2 LOCATION, DESIGN AND CONSTRUCTION
8.3 LIQUID AND SOLID WASTE
8.4 CUSTOMER FACILITIES