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Brochure, flyer, fact-sheet50 ans d’hygiène alimentaire
Retour sur l’histoire d’un comité du Codex Alimentarius, de ses débuts modestes à ses réussites les plus marquantes
2019En 1964, neuf pays membres de la Commission du Codex Alimentarius et plusieurs organisations observatrices se sont réunis à Washington (États-Unis d’Amérique) dans un double objectif: jeter les bases d’un consensus sur la définition de principes d’hygiène pour la production alimentaire, et établir, dans la mesure du possible, des limites concernant la charge microbienne des aliments. Grâce à l’approche avantgardiste adoptée par le Codex durant ces premières années, on entreprit de mettre à profit les connaissances dont on disposait alors sur les bonnes pratiques en matière de manipulation et de préparation des aliments pour élaborer des normes, lesquelles donneraient à la fois aux autorités nationales de réglementation et aux acteurs de l’industrie alimentaire les outils nécessaires pour améliorer l’hygiène alimentaire de manière systématique. Dans le sillage des progrès immenses accomplis en l’espace d’un demi-siècle, on est aujourd’hui capable de garantir la sécurité sanitaire des aliments, depuis leur production jusqu’à leur distribution, en passant par leur transformation, à une époque où les échanges de denrées alimentaires atteignent des niveaux inégalés et se produisent sur des distances plus grandes que jamais. -
Book (stand-alone)Basic Texts Food Hygiene
THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE
2001THE 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 internationally adopted food standards presented in a uniform manner. It also includes provisions of an advisory nature in the form of codes of prac tice, 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 internati onal trade. BASIC TEXTS ON FOOD HYGIENE - SECOND EDITION The basic texts on food hygiene were adopted by the Codex Alimentarius Commission in 1997 and 1999. 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 g overnments, regulatory authorities, food industries and all food handlers, and consumers. -
Book (series)Risk assessment of Listeria monocytogenes in ready-to-eat foods. Interpretative Summary. Microbiological Risk Assessment Series (MRA) 4 2004Listeria monocytogenes is widely dispersed in the environment and foods, and is capable of growing even at refrigeration temperatures. Foodborne listeriosis, although relatively rare, is a clinically serious disease with a high case-fatality rate that largely affects specific higher-risk segments of the population. Cases of listeriosis appear to be predominately associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment to addresses the risk of listeriosis associated with such foods and to answer specific risk management questions posed by the Codex Committee on Food Hygiene (CCFH). This volume provides a summary of that risk assessment. The interpretative summary includes an overview of the risk assessment with a particular focus on information that would be relevant to risk managers faced with addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the CCFH and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, the Codex Alimentarius Commission, governments and food regulatory agencies, industries and other people or institutions with an interest in the area of Listeria monocytogenes, its impact on public health and food trade, and th e use of microbiological risk assessment in control strategies.
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