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Codex Committee on Food Hygiene (CCFH)

FAO/WHO ID No:CX-712
Reference:CX/FH
Terms of Reference:(a) to draft basic provisions on food hygiene applicable to all food;
(b) to consider, amend if necessary and endorse provisions on hygiene prepared by Codex commodity committees and contained in Codex commodity standards, and
(c) to consider, amend if necessary, and endorse provisions on hygiene prepared by Codex commodity committees and contained in Codex codes of practice unless, in specific cases, the Commission has decided otherwise, or
(d) to draft provisions on hygiene applicable to specific food items or food groups, whether coming within the terms of reference of a Codex commodity committee or not;
(e) to consider specific hygiene problems assigned to it by the Commission;
(f) to suggest and prioritize areas where there is a need for microbiological risk assessment at the international level and to develop questions to be addressed by the risk assessors; and,
(g) to consider microbiological risk management matters in relation to food hygiene and in relation to the risk assessment of FAO and WHO.
(The term "hygiene" includes, where necessary, microbiological specifications for food and associated methodology.)
Status:Active
Host:United States of America

Related Standards

Reference Title Committee Last modified
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FR
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CXS 106-1983General Standard for Irradiated FoodsCCFH2003
CXC 19-1979Code of Practice for Radiation Processing of FoodCCFH2003
CXC 1-1969General Principles of Food HygieneCCFH2022
CXC 23-1979Code of Hygienic Practice for Low and Acidified Low Acid Canned FoodsCCFH1993
CXC 40-1993Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid FoodsCCFH1993
CXC 30-1983Code of Hygienic Practice for the Processing of Frog LegsCCFH1983
CXC 33-1985Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral WatersCCFH2011
CXC 53-2003Code of Hygienic Practice for Fresh Fruits and VegetablesCCFH2017
CXC 46-1999Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf LifeCCFH1999
CXC 15-1976Code of Hygienic Practice for Eggs and Egg ProductsCCFH2007
CXG 61-2007Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in FoodsCCFH2009
CXG 63-2007Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM)CCFH2008
CXG 30-1999Principles and Guidelines for the Conduct of Microbiological Risk AssessmentCCFH2014
CXC 47-2001Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed FoodCCFH2001
CXC 48-2001Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)CCFH2001
CXG 21-1997Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to FoodsCCFH2013
CXC 57-2004Code of Hygienic Practice for Milk and Milk ProductsCCFH2009
CXC 39-1993Code of Hygienic Practice for Precooked and Cooked Foods in Mass CateringCCFH1993
CXG 85-2014Guidelines for the Control of Taenia Saginata in Meat of Domestic CattleCCFH2014
CXG 78-2011Guidelines for the Control of Campylobacter and Salmonella in Chicken MeatCCFH2011
CXC 66-2008Code of Hygienic Practice for Powdered Formulae for Infants and Young ChildrenCCFH2009
CXG 79-2012Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in FoodCCFH2012
CXG 86-2015Guidelines for the Control of Trichinella Spp. in Meat of SuidaeCCFH2015
CXC 75-2015Code of Hygienic Practice for Low-Moisture FoodsCCFH2018
CXG 87-2016Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork MeatCCFH2016
CXG 88-2016Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne ParasitesCCFH2016
CXG 69-2008Guidelines for the Validation of Food Safety Control MeasuresCCFH2013
CXG 73-2010Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in SeafoodCCFH2010
CXC 80-2020Code of Practice on Food Allergen Management for Food Business Operators CCFH2020
CXG 96-2022Guidelines on the Management of Biological Foodborne OutbreaksCCFH2022
CXG 99-2023Guidelines for the Control of Shiga Toxin-Producing e. Coli (STEC) in Raw Beef, Fresh Leafy Vegetables, Raw Milk and Raw Milk Cheeses, and SproutsCCFH2023
CXG 100-2023Guidelines for the Safe Use and Reuse of Water in Food Production and ProcessingCCFH2023