Report of the Thirteenth Session of the Codex Coordinating Committee for Africa

Table of Contents

Harare, Zimbabwe, 3-6 November 1998

JOINT FAO/WHO FOOD STANDARDS PROGRAMME
CODEX ALIMENTARIUS COMMISSION
Twenty-Third Session
Rome, 28 June - 3 July 1999

CODEX ALIMENTARIUS COMMISSION
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS	WORLD HEALTH ORGANIZATION
JOINT OFFICE: Viale delle Terme di Caracalla 00100 ROME Tel.: 57051 Telex: 625825-625853 FAO I Email: [email protected] Facsimile: 39(06)5705.4593

ALINORM 99/28 E

NOTE: This document includes Codex Circular Letter CL 1998/39-Africa

Table of Contents

PREFACE

SUMMARY AND CONCLUSIONS

INTRODUCTION

OPENING OF THE SESSION

ADOPTION OF THE AGENDA (AGENDA ITEM 1)

REPORT ON ACTIVITIES OF FAO/WHO COMPLEMENTARY TO THE WORK OF THE CODEX ALIMENTARIUS COMMISSION AND MATTERS ARISING FROM OTHER COMMITTEES SINCE THE 12TH SESSION OF THE COMMITTEE (AGENDA ITEM 2)

IMPLEMENTATION OF THE RECOMMENDED INTERNATIONAL CODE OF PRACTICE-GENERAL PRINCIPLES OF FOOD HYGIENE INCLUDING HACCP IN AFRICA (AGENDA ITEM 3)

RISK ASSESSMENT NEEDS IN AFRICA (AGENDA ITEM 4)

REVISION OF THE GUIDELINES FOR THE DESIGN OF CONTROL MEASURES FOR STREET VENDED FOODS IN AFRICA (AGENDA ITEM 5)

HARMONIZATION OF NATIONAL/REGIONAL STANDARDS WITH CODEX STANDARDS. REPORT ON ACCEPTANCE, ADOPTION AND USE OF CODEX STANDARDS (Agenda Item 6)

CONSUMER PARTICIPATION IN CODEX WORK AND RELATED MATTERS (AGENDA ITEM 7)

REPORT ON THE IMPLEMENTATION OF NATIONAL ACTION PLANS TO ESTABLISH/STRENGTHEN THE ROLES OF CODEX CONTACT POINTS AND NATIONAL CODEX COMMITTEES IN THE REGION (AGENDA ITEM 8)

NOMINATION OF COORDINATOR (AGENDA ITEM 9)

OTHER BUSINESS AND FUTURE WORK (AGENDA ITEM 10)

DATE AND PLACE OF NEXT SESSION (AGENDA ITEM 11)

APPENDICES

APPENDIX I: LIST OF PARTICIPANTS
APPENDIX II: DRAFT REVISED GUIDELINES FOR THE DESIGN OF CONTROL MEASURES FOR STREET-VENDED FOODS IN AFRICA

INTRODUCTION
SECTION I - OBJECTIVES
SECTION II - SCOPE, USE, DEFINITION AND GENERAL REQUIREMENTS

2.1 SCOPE
2.2 USE
2.3 DEFINITIONS
2.4 GENERAL REQUIREMENTS

SECTION III - ESTABLISHMENT: DESIGN, FACILITIES, MAINTENANCE AND SANITATION

3.1 LOCATION
3.2 PREMISES AND ROOMS
3.3 EQUIPMENT
3.4 FACILITIES
3.5 MAINTENANCE AND CLEANING
3.6 CLEANING PROGRAMMES
3.7 PEST CONTROL SYSTEMS
3.8 WASTE MANAGEMENT
3.9 SANITATION
3.10 MONITORING EFFECTIVENESS

SECTION IV - STREET FOOD CENTRES

4.1 GENERAL REQUIREMENTS
4.2 LOCATION, DESIGN AND CONSTRUCTION
4.3 LIQUID AND SOLID WASTE
4.4 CUSTOMER FACILITIES

SECTION V - CONTROL OF OPERATION

5.1 REQUIREMENTS FOR INGREDIENTS
5.2 COOKING AND HANDLING
5.3 SERVING FOOD
5.4 UNSOLD FOOD
5.5 TRANSPORTATION OF STREET FOODS
5.6 USE AND MAINTENANCE
5.7 FOOD STORAGE
5.8 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS
5.9 INCOMING MATERIAL REQUIREMENTS
5.10 WATER
5.11 MANAGEMENT AND SUPERVISION
5.12 STREET FOOD ADVISORY SERVICE

SECTION VI - PERSONAL HEALTH

6.1 HEALTH STATUS
6.2 ILLNESS AND INJURIES
6.3 PERSONAL CLEANLINES
6.4 PERSONAL BEHAVIOUR
6.5 VISITORS

SECTION VII - TRAINING

7.1 AWARENESS AND RESPONSIBILITIES
7.2 TRAINING PROGRAMMES
7.3 INSTRUCTION AND SUPERVISION
7.4 REFRESHER TRAINING
7.5 TRAINING OF VENDORS
7.6 VENDOR’S ASSOCIATIONS
7.7 CONSUMER EDUCATION