The 55th session of the Codex Committee on Food Hygiene (CCFH55) concluded in Nashville, Tennessee, United States of America, marking another important milestone in the development of international food safety standards. After years of science-based discussion and international collaboration, delegates concluded work on the Guidelines for the safe use and reuse of water in food production and processing, with the new annexes providing, inter alia, a critical framework for assessing water "fit-for-purpose", particularly in the fish and fishery sectors, where water safety is paramount to preventing foodborne illness.

"This is an important achievement," said Sarah Cahill, Secretary of the Codex Alimentarius Commission. "By completing the work on these guidelines after nearly ten years of dedicated discussions and work, we are providing countries with science-based tools that allow for a specific assessment of water from different sources for use in food production and processing with the goal of ensuring measures are in place to keep food safe".

The committee, chaired by Dr. Evelyne Mbandi, also advanced updated safety measures for controlling Salmonella and Campylobacter in chicken meat, and for managing Listeria monocytogenes in ready-to-eat foods. "As Chairperson, I am truly humbled and thrilled to see that as a committee, we were able to complete the items outlined in our heavy agenda. This could not have happened without your commitment and cooperation." Dr. Mbandi noted during the closing plenary adding that the committee achieved its goals and exceeded expectations.

The committee also recognized Dr Kris De Smet, Team Leader Food Hygiene, European Commission, for his dedicated service, honouring his significant contribution to the work of CCFH: “Kris has been an asset to this committee - said CCFH Chair Mbandi - and we want to wish him all the best in his future adventures after retirement!”

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CCFH55 webpage

Photo credit © FAO/Codex Giuseppe Di Chiera