Washington, D.C., 20 - 24 October
1997
codex alimentarius commission
FOOD AND AGRICULTURE OF THE UNITED NATIONS
ORGANIZATION |
WORLD HEALTH ORGANIZATION |
JOINT OFFICE: Via delle Terme di Caracalla 00100 ROME Tel.: 39 6 57051 Telex: 625825-625853 FAO I Cables: Foodagri Rome Facsimile: 39 6 5705.4593
ALINORM 99/13
JOINT FAO/WHO FOOD STANDARDS PROGRAMME
CODEX ALIMENTARIUS COMMISSION
Twenty-Third Session
Rome, 1999
NOTE: This report includes Codex Circular Letter CL 1997/41-FH
CX 4/20.2 |
CL 1997/41 - FH |
TO: |
Codex Contact Points |
|
Interested International Organizations |
FROM: |
Secretary, Codex Alimentarius Commission |
|
Joint FAO/WHO Food Standards Programme |
|
FAO, Viale delle Terme di Caracalla, 00100 Rome,
Italy |
SUBJECT: |
Distribution of the Report of the Thirtieth Session of the
Codex Committee on Food Hygiene (ALINORM 99/13) |
Matters for Adoption by the Codex Alimentarius Commission:
Request for Comments and Information
List of Abbreviations Used in this Report
Opening of the Session (Agenda Item 1)
Adoption of the Agenda (Agenda Item 2)
Report by the Secretariat on Matters Referred to the Committee (Agenda Item 3)
Application of Risk Analysis Principles in Codex: Microbiological Hazards
Revision of the Codes of Practice
General Principles of Food Hygiene
Status of General Principles of Food Hygiene
Consideration of Hygiene Provisions of Certain Milk and Milk Products Standards (Agenda Item 6)
Implications for the Broader Application of the HACCP System (Agenda Item 12)
Consideration of Draft Code of Practice of Good Animal Feeding (Agenda Item 17)
Other Business and Future Work (Agenda Item 19)
Date and Place of the Next Session (Agenda Item 20)
APPENDIX I: LIST OF PARTICIPANTS - LISTE DES PARTICIPANTS - LISTA DE PARTICIPANTES
APPENDIX II: PROPOSED DRAFT AMENDMENT TO THE GENERAL PRINCIPLES OF FOOD HYGIENE
Introduction
1. Objectives
2. Scope and use of the document3. Primary production
4. Establishment: Design and facilities4.1 Location
4.2 Premises and rooms
4.3 Equipment
4.4 Facilities5.1 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 procedures6. 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 effectiveness7. Establishment: Personal hygiene
7.1 Health status
7.2 Illness and injuries
7.3 Personal cleanliness
7.4 Personal behaviour
7.5 Visitors9. 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 training
1. Introduction
2. Scope and use of the document3.1 Environmental hygiene
3.2 Hygienic production of water supplies
3.3 Handling, storage and transport of water intended for bottling4. Establishment: design and facilities
5. Establishment: Control of operation
6. Establishment: Maintenance and sanitation
7. Establishment: Personal hygiene
8. Transportation of bottled water
9. Product information and consumer awareness10. Training
Appendix 1: Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application - Considerations for Bottled Waters (Other than Natural Mineral Water)
Appendix 2: Microbiological, Chemical, and Physical Criteria - Source Water and Critical Control Points - End-Product Specifications