Joint FAO/WHO Food Standards Programme
CODEX ALIMENTARIUS COMMISSION

Codex Alimentarius

Food Hygiene
Basic Texts

Third Edition
2003

 
   
FOOD AND AGRICULTURE ORGANIZATION
OF THE UNITED NATIONS
WORLD HEALTH ORGANIZATION
   
   
 
Table of Contents
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Issued by the Secretariat of the Codex Alimentarius Commission Joint FAO/WHO Food Standards Programme, FAO, Rome

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ISBN 92-5-105106-2

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© FAO AND WHO 2004

Table of Contents

PREFACE

RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE

INTRODUCTION
SECTION I - OBJECTIVES
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

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

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

PRINCIPLES AND GUIDELINES FOR THE CONDUCT OF MICROBIOLOGICAL RISK ASSESSMENT

INTRODUCTION
1. SCOPE
2. DEFINITIONS
3. GENERAL PRINCIPLES OF MICROBIOLOGICAL RISK ASSESSMENT
4. GUIDELINES FOR APPLICATION

4.1 GENERAL CONSIDERATIONS
4.2 STATEMENT OF PURPOSE OF RISK ASSESSMENT
4.3 HAZARD IDENTIFICATION
4.4 EXPOSURE ASSESSMENT
4.5 HAZARD CHARACTERIZATION
4.6 RISK CHARACTERIZATION
4.7 DOCUMENTATION
4.8 REASSESSMENT

PUBLICATION HISTORY

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