Report of the Thirty Third Session of the Codex Committee on Food Hygiene













Table of Contents


Washington DC, 23 -28 October 2000

JOINT FAO/WHO FOOD STANDARDS PROGRAMME
CODEX ALIMENTARIUS COMMISSION
Twenty-fourth Session
Geneva, 2-7 July 2001

codex alimentarius commission






FOOD AND AGRICULTURE
ORGANIZATION
OF THE UNITED NATIONS

WORLD
HEALTH
ORGANIZATION



JOINT OFFICE: Via delle Terme di Caracalla 00100 ROME Tel.: 39 06 57051 www.codexalimentarius.net E-mail: codex@fao.org Facsimile: 39 06 5705.4593


ALINORM 01/13A



CX 4/20.2

CL 2000/37 - FH

NOTE: This report includes Codex Circular Letter CL 2000/37-FH

TO:

Codex Contact Points
Interested International Organizations



FROM:

Secretary, Codex Alimentarius Commission
Joint FAO/WHO Food Standards Programme
FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy



SUBJECT:

Distribution of the Report of the Thirty-third Session of the Codex Committee on Food Hygiene (ALINORM 01/13A)


The report of the Thirty - third Session of the Codex Committee on Food Hygiene (CCFH) is attached. It will be considered by the Twenty-fourth Session of the Codex Alimentarius Commission, Geneva, 2001.

A. MATTERS FOR ADOPTION BY THE CODEX ALIMENTARIUS COMMISSION:

1. Draft Code of Hygienic Practice for the Primary Production and Packing of Fresh Fruits and Vegetables at Step 5, ALINORM 01/13A, paras 31-82 and Appendix II.

Governments wishing to propose amendments to or comment on the above matter should do so in writing in conformity with the Uniform Procedure for the Elaboration of Codex Standards and Related Texts at Step 5 (Procedural Manual of the Codex Alimentarius Commission, Eleventh Edition, page 22). Comments or proposed amendments should be sent to the Secretary, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy (fax: +39 (06) 570.54593 or E-mail: codex@fao.org) before 1 April 2001.

B. REQUEST FOR COMMENTS AND INFORMATION ON:

1. Food Safety Objectives (FSO), as presented in Section 5.2.1.1 of CX/FH 00/6 of the Proposed Draft Principles and Guidelines for the Conduct of Microbiological Risk Management. See also paras 83-95 of this report.

While considering the Proposed Draft Principles and Guidelines for the Conduct of Microbiological Risk Management at Step 4 the Committee agreed to request the Governments and interested international organizations to provide information and views of Food Safety Objectives as presented in Section 5.2.1.1 of CX/FH 00/6 and, if possible, examples of FSOs. Comments should be forwarded to Dr Claire Gaudot, Directrice de l’hygiène des ailments, Ministère de l’agriculture et de la pêche, 251, rue de Vaugirard, 75732 Paris Cedex 15, Fax: 0149 55 56 80, E-mail: claire.gaudot@argiculture.gouv.fr with a copy to Secretary, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy, by Fax: +39 (06) 570.54593 or E-mail: Codex@fao.org before 1 April 2001.

2. Proposed Draft Guidelines for the Control of Listeria monocytogenes in Foods. See also paras 111-119 of this report.

Member Governments and interested international organizations are invited to provide their comments on the current document CX/FH 00/9. Comments should be forwarded to Dr Hans Dieter Boehm, Head Division Food Hygiene and Food Trade, Federal Ministry of Health, Propsthof 78A, D-53121 Bonn, Germany, Fax: (49) 228-941-4944, E-mail: hans.boehm@bmvg.bund.de with a copy to Secretary, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy, by Fax: +39 (06) 570.54593 or E-mail: Codex@fao.org before 1 April 2001.

3. Development of the Guidelines on the Application of HACCP in Small and/or Less Developed Businesses. See also paras 120-133 of this report.

While considering the Discussion paper on the Application of HACCP in small and/or Less developed Businesses (SLDBs), the Committee concluded that the document was useful, and there was general support to further elaborate it, therefore agreed to amendment to the existing HACCP Guidelines without altering the seven HACCP principles. Member Governments, especially from developing countries, and interested international organizations are invited to provide their comments on the current document CX/FH 00/10 on how to further develop the Guidelines. Comments should be forwarded to Dr Jaap Jansen, Ministry of Health, Welfare and Sports, P.O. Box 16108, 2500 BC Den Haag, The Netherlands, Fax: (31) 70 340-5435, E-mail: jaap.jansen@kvw.nl with a copy to Secretary, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy, by Fax: +39 (06) 570.54593 or E-mail: Codex@fao.org before 1 April 2001.

4. Amendment to the Terms of Reference for the Committee (ALINORM 01/13A, Appendix III)

Governments and interested international organizations are invited to provide their comment on the above subject matter and should do so in writing to the Secretary, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy (fax: +39 (06) 570.54593 or E-mail: codex@fao.org) before 1 February 2001.


Table of Contents


Summary and Conclusions

List of Abbreviations Used in this Report Introduction

Opening of the Session

Adoption of the Agenda (Agenda Item 1)

Report by the Secretariat on Matters Referred by the Codex Alimentarius Commission and/or Other Codex Committees to the Food Hygiene Committee (Agenda Item 2)

Preliminary Report of the ad hoc Expert Consultation on Risk assessment of Microbiological Hazards and Related Matters (Agenda Item 3)

Process for Interaction between the Committee and the ad hoc Expert Consultations on Microbiological Risk Assessment
Amendments to the Terms of Reference for the Committee

Proposed Draft Code of Hygienic Practice for the Primary Production, Harvesting and Packaging of Fresh Fruits and Vegetables (Agenda Item 4)

Proposed Draft Code of Hygienic Practice for Pre-cut Fruits and Vegetables (Agenda Item 5)

Proposed Draft Principles and Guidelines for the Conduct of Microbiological Risk Management (Agenda Item 6)

Proposed Draft Code of Hygienic Practice for Milk and Milk Products (Agenda Item 7)

Proposed Draft Guidelines for the Hygienic Reuse of Processing Water in Food Plants (Agenda Item 8)

Proposed Draft Guidelines for the Control of Listeria monocytogenes in Foods (Agenda Item 9)

Discussion Paper on the Application of HACCP in Small and/or Less Developed Businesses (SLDBs) (Agenda Item 10)

Discussion Paper: Risk Profile on the Antimicrobial Resistant Bacteria in Food (Agenda Item 11)

Discussion Paper on Proposed Draft Guidelines for the Validation of Food Hygiene Control Measures (Agenda Item 12)

Discussion Paper on Proposed Draft Guidelines for Evaluating Objectionable Matter in Food (Agenda Item 13)

Priorities for the Revision of Codes of Hygienic Practice (Agenda Item 14)

Other Business and Future Work (Agenda Item 15)

Discussion Paper on the Term “Suitability”
Discussion Paper on the Hazard Analysis and Risk Analysis
Proposed Draft Amendments to the Terms of Reference of the Committee on Food Hygiene

Date and Place of Next Session (Agenda Item 16)

Summary Status of Work

Appendix I - List of Participants - Liste des Participants - Lista de Participantes

Appendix II - Proposed Draft Code of Hygienic Practice for the Primary Production, Harvesting and Packing of Fresh Fruits and Vegetables (at Step 5 of the Procedure)

INTRODUCTION
1. OBJECTIVES OF THE CODE
2. SCOPE, USE AND DEFINITIONS

2.1 SCOPE
2.2 USE
2.3 DEFINITIONS

3. PRIMARY PRODUCTION

3.1 ENVIRONMENTAL HYGIENE
3.2 HYGIENIC PRIMARY PRODUCTION OF FRESH FRUITS AND VEGETABLES

3.2.1 Agricultural input requirements
3.2.2 Indoor facilities associated with growing and harvesting
3.2.3 Personnel health, hygiene and sanitary facilities
3.2.4 Equipment associated with growing and harvesting

3.3 HANDLING, STORAGE AND TRANSPORT

3.3.1 Prevention of cross-contamination
3.3.2 Storage and transport from the field to the packing facility

3.4 CLEANING, MAINTENANCE AND SANITATION

3.4.1 Cleaning programs
3.4.2 Cleaning procedures and methods
3.4.3 Pest control systems
3.4.4 Waste management

4. PACKING ESTABLISHMENT: DESIGN AND FACILITIES
5. CONTROL OF OPERATION

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 Microbial cross-contamination
5.2.5 Physical and chemical contamination

5.3 INCOMING MATERIAL REQUIREMENTS
5.4 PACKING
5.5 WATER USED IN THE PACKING ESTABLISHMENT
5.6 MANAGEMENT AND SUPERVISION
5.7 DOCUMENTATION AND RECORDS
5.8 RECALL PROCEDURES AND TRACEBACK

6. PACKING ESTABLISHMENT: MAINTENANCE AND SANITATION
7. PACKING ESTABLISHMENT: PERSONNEL HYGIENE
8. TRANSPORTATION
9. PRODUCT INFORMATION AND CONSUMER AWARENESS
10. TRAINING

10.1 AWARENESS AND RESPONSIBILITIES
10.2 TRAINING PROGRAMMES

Annex I - Proposed Draft Annex for Sprout Production

INTRODUCTION
1. OBJECTIVES OF THE ANNEX
2. SCOPE, USE AND DEFINITION
3. PRIMARY PRODUCTION OF SEEDS
4. ESTABLISHMENT FOR SPROUT PRODUCTION
5. CONTROL OF OPERATION
6. ESTABLISHMENT: MAINTENANCE AND SANITATION
7. ESTABLISHMENT: PERSONAL HYGIENE
8. TRANSPORTATION
9. PRODUCT INFORMATION AND CONSUMER AWARENESS
10. TRAINING

Annex II - Proposed Draft Annex for Ready-to-Eat Fresh Pre-cut Fruits and Vegetables

INTRODUCTION
1. OBJECTIVE
2. SCOPE, USE AND DEFINITIONS
3. PRIMARY PRODUCTION
4. ESTABLISHMENT: DESIGN AND FACILITIES
5. CONTROL OF OPERATIONS
6. ESTABLISHMENT: MAINTENANCE AND SANITATION
7. ESTABLISHMENT: PERSONNEL HYGIENE
8. TRANSPORTATION
9. PRODUCT INFORMATION AND CONSUMER AWARENESS
10. TRAINING

Appendix III - Proposed Draft Amendments to the Terms of Reference of the Committee on Food Hygiene