Joint FAO/WHO Food Standards Programme
CODEX ALIMENTARIUS COMMISSION
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
WORLD HEALTH ORGANIZATION
Rome, 1997
For further information on the activities of the Codex Alimentarius Commission, please contact the Secretariat of the Joint FAO/WHO Food Standards Programme at the following address:
Secretariat of the Joint FAO/WHO Food Standards Programme
Food and Agricultural Organization of the United Nations
Viale delle Terme di Caracalla
00100 Rome, ItalyTelephone: (39 6) 57051
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Issued by the Secretariat of the
Joint FAO/WHO Food Standards Programme, FAO, Rome
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The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations or of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
M-83
ISBN 92-5-104029-X
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© FAO and WHO 1997
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RECOMMENDED INTERNATIONAL CODE OF PRACTICE. GENERAL PRINCIPLES OF FOOD HYGIENE
INTRODUCTION
SECTION I - OBJECTIVESSECTION II - SCOPE, USE AND DEFINITION
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 PRODUCTIONSECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES
4.1 LOCATION
4.2 PREMISES AND ROOMS
4.3 EQUIPMENT
4.4 FACILITIESSECTION 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 PROCEDURESSECTION 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 EFFECTIVENESSSECTION VII - ESTABLISHMENT: PERSONAL HYGIENE
7.1 HEALTH STATUS
7.2 ILLNESS AND INJURIES
7.3 PERSONAL CLEANLINESS
7.4 PERSONAL BEHAVIOUR
7.5 VISITORSSECTION IX - PRODUCT INFORMATION AND CONSUMER AWARENESS
9.1 LOT IDENTIFICATION
9.2 PRODUCT INFORMATION
9.3 LABELLING
9.4 CONSUMER EDUCATION10.1 AWARENESS AND RESPONSIBILITIES
10.2 TRAINING PROGRAMMES
10.3 INSTRUCTION AND SUPERVISION
10.4 REFRESHER TRAININGANNEX: HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION
PREAMBLE
DEFINITIONS
PRINCIPLES OF THE HACCP SYSTEM
GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM
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 FOODS3.1.1 APPLICATION BY REGULATORY AUTHORITIES
3.1.2 APPLICATION BY A FOOD BUSINESS OPERATOR4. GENERAL CONSIDERATIONS CONCERNING PRINCIPLES FOR ESTABLISHING AND APPLYING MICROBIOLOGICAL CRITERIA
5. MICROBIOLOGICAL ASPECTS OF CRITERIA5.1 MICROORGANISMS, PARASITES AND THEIR TOXINS/METABOLITES OF IMPORTANCE IN A PARTICULAR FOOD
5.2 MICROBIOLOGICAL METHODS
5.3 MICROBIOLOGICAL LIMITS
GUIDELINES FOR THE DESIGN OF CONTROL MEASURES FOR STREET-VENDED FOODS IN AFRICA
SECTION 1 - INTRODUCTION - SCOPE
SECTION 2 - DEFINITIONS
SECTION 3 - GENERAL REQUIREMENTS3.1 REGULATIONS
3.2 LICENSING OF VENDORS
3.3 CONDITIONS FOR LICENSING
3.4 DISPLAY OF NOTICES
3.5 PEST AND ANIMAL CONTROL
3.6 STREET FOOD ADVISORY SERVICE
3.7 CONSUMER EDUCATION4.1 HEALTH STATUS OF VENDORS
4.2 PERSONAL HYGIENE AND BEHAVIOUR
4.3 TRAINING OF VENDORS
4.4 VENDOR'S ASSOCIATIONSSECTION 5 - DESIGN AND STRUCTURE
SECTION 6 - APPLIANCES
SECTION 7 - FOOD PREPARATION7.1 REQUIREMENTS FOR INGREDIENTS
7.2 COOKING AND HANDLING
7.3 SERVING FOOD
7.4 UNSOLD FOOD
7.5 TRANSPORTATION OF STREET FOODS
7.6 FOOD STORAGESECTION 8 - STREET FOOD CENTRES
8.1 GENERAL REQUIREMENTS
8.2 LOCATION, DESIGN AND CONSTRUCTION
8.3 LIQUID AND SOLID WASTE
8.4 CUSTOMER FACILITIES