Introduction
Module 1 - The Codex Alimentarius Commission
Module 2 - The Codex General Principles of Food Hygiene
Module 3 - Primary production
Module 4 - Establishment: design and facilities
Module 5 - Control of operation
Module 6 - Establishment: maintenance and sanitation
Module 7 - Establishment: personal hygiene
Module 8 - Transportation
Module 9 - Product information and consumer awareness
Module 10 - Training
The objective of Section 2 is to review the Codex Alimentarius Recommended International Code of Practice - General Principles of Food Hygiene and to provide the trainees with a comprehensive understanding of the requirements contained in its various sections.
The General Principles of Food Hygiene provide the basis for food hygiene and lay a firm foundation for the development of an effective HACCP or equivalent system. The application of the general principles and of good manufacturing practices (GMPs) allows the producer to operate within environmental conditions favourable to the production of safe food.
The Recommended International Code of Practice - General Principles of Food Hygiene was originally adopted by the Codex Alimentarius Commission at its sixth session in 1969. Since then it has been revised three times, by the thirteenth session (1979), the sixteenth session (1985) and the twenty-second session (1997). The last revision [CAC/RCP 1-1969, Rev. 3 (1997)] constitutes the basis of this training package and the modules included therein. As the general principles have been developed and adopted through the Codex process, they have the input and agreement of all Codex member countries (158 countries as at 31 August 1997).
The General Principles of Food Hygiene follow the food chain from primary production through to final consumption, highlighting the key controls at each stage. In brief, they give guidance on the design and facilities of premises, in-process control, required support programmes of sanitation and personal hygiene and consideration of hygiene controls once the product has left the production premises. They recommend an HACCP-based approach wherever possible to enhance food safety, as described in the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application [Annex to CAC/RCP 1-1969, Rev 3 (1997)].
The importance of programmes based on the general principles and GMPs cannot be overstated, as they are the foundation of the HACCP plan. Inadequate programmes may lead to additional critical control points that would have to be identified, monitored and maintained under the HACCP plan.
Section 2 contains the following training modules:
· Module 1: The Codex Alimentarius Commission
· Module 2: The Codex General Principles of Food Hygiene
· Module 3: Primary production
· Module 4: Establishment: design and facilities
· Module 5: Control of operation
· Module 6: Establishment: maintenance and sanitation
· Module 7: Establishment: personal hygiene
· Module 8: Transportation
· Module 9: Product information and consumer awareness
· Module 10: Training
Module 1 provides a general introduction to the Codex Alimentarius Commission and the agreements of the World Trade Organization relating to food safety. The General Principles of Food Hygiene and their specific provisions are then covered in Modules 2 to 10.
Each module contains the harmonized Codex language, which promotes a common understanding of the requirements. Shaded boxes give verbatim text from the most recent (third) revision of the Recommended International Code of Practice - General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 3 (1997). Modules contain, in addition to the Codex text, explanatory notes and additional remarks relevant to the implementation of food safety programmes. Each module follows the format of the Codex text, giving the objective, rationale and guidelines for the application of the general principles.
The controls described in the General Principles of Food Hygiene are internationally recognized as essential to ensuring the safety and suitability of food for consumption. The general principles are recommended to governments, industry (including individual primary producers, manufacturers, processors, food service operators and retailers) and consumers alike. All have a responsibility in ensuring safe food for the consumer and reducing the incidence of foodborne illness and food spoilage.
New challenges facing the food industry include new food production, preparation and distribution techniques, changing eating habits and increasing volumes of food being transported around the world. Furthermore, opportunities for international trade are enhanced where food is produced in a strictly hygienic environment, and a country that follows strict hygienic practices gains a reputation as a producer of safe food.
Objective
To familiarize the participants with the role and activities of the Codex Alimentarius Commission and the importance of the Codex codes of hygienic practice, standards, guidelines and other recommendations consequent to the Final Act of the Uruguay Round of the General Agreement on Tariffs and Trade (GATT) and in particular the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement) and the Agreement on Technical Barriers to Trade (TBT Agreement), which recognize Codex standards, guidelines and other recommendations as the specifically identified baseline for consumer protection
Suggested methods of instruction
· Lecture
· Video presentation
Aids
· Overhead transparencies/slides
· Handout: list of final Codex texts
· Codex Alimentarius video
Reference
· This is Codex Alimentarius
Time frame
· One hour
Content
· Introduction to the Codex Alimentarius Commission
· The Uruguay Round agreements
Learning outcome
Participants should be familiar with the role and activities of the Codex Alimentarius Commission and the list of Codex texts and should be aware of their importance in light of the SPS and TBT Agreements.
INTRODUCTION TO THE CODEX ALIMENTARIUS COMMISSION
The Codex Alimentarius Commission (CAC) was established by FAO in 1961. Since 1962 it has been responsible for implementing the Joint FAO/WHO Food Standards Programme, whose primary aims are to protect the health of consumers and to ensure fair practices in the food trade. CAC is an intergovernmental body, with 158 Member Governments as at 31 August 1997. The Codex Alimentarius (meaning "Food Code" or "Food Law" in Latin) is a collection of food standards, codes of practice and other recommendations presented in a uniform way. Codex standards, guidelines and other recommendations ensure that food products are not harmful to the consumer and can be traded safely between countries.
Food safety standards are defined in the Agreement on the Application of Sanitary and Phytosanitary Measures (see below) as those relating to food additives, veterinary drug and pesticide residues, contaminants, methods of analysis and sampling, and codes and guidelines of hygienic practice. Codex food safety standards are to be used as the reference point for the World Trade Organization in this area (see below).
There are more than 300 Codex standards, guidelines and other recommendations relating to food quality composition and safety. The Codex Alimentarius has resulted in evaluations of the safety of over 760 food additives and contaminants and the setting of more than 2 500 maximum limits for pesticide residues and more than 150 for veterinary drug residues. In addition, CAC has established guideline levels for a number of environmental and industrial contaminants (including radionuclides) in foods.
Food hygiene has been a major area of activity of CAC since the commission's establishment. The Codex Committee on Food Hygiene, hosted by the Government of the United States, was founded in 1963. Because food hygiene is best regulated at the production and processing stage in the exporting country, the committee's main outputs have been codes of hygienic practice rather than end-product microbiological standards.
Taking this philosophy a step further, CAC has adopted the Guidelines for the application of the Hazard Analysis Critical Control Point (HACCP) system through its Committee on Food Hygiene. In doing this, it has recognized HACCP as a tool to assess hazards and establish control systems that focus on preventive measures instead of relying primarily on end-product testing.
CAC has been actively revising much of its work in recent years to stress the so-called horizontal aspects of food regulation, including food hygiene. New considerations such as risk analysis and the determination of equivalence in different food control systems have an impact on the new approach to international food hygiene regulations.
THE URUGUAY ROUND AGREEMENTS
The Uruguay Round of Multilateral Trade Negotiations which concluded in 1994 established the World Trade Organization (WTO) to replace the General Agreement on Tariffs and Trade (GATT).
The Uruguay Round negotiations were the first to deal with the liberalization of trade in agricultural products, an area excluded from previous rounds of negotiations. The Uruguay Round also included negotiations on reducing non-tariff barriers to international trade in agricultural products and concluded with two binding agreements: the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement) and the Agreement on Technical Barriers to Trade (TBT Agreement). The agreements will be applied by members of WTO, and the general terms are also applicable to countries that are not WTO members.
The Agreement on the Application of Sanitary and Phytosanitary Measures
The SPS Agreement confirms the right of WTO member countries to apply measures necessary to protect human, animal and plant life and health. This right was included in the original 1947 GATT as a general exclusion from the other provisions of the agreement provided that "such measures are not applied in a manner which would constitute a means of arbitrary or unjustifiable discrimination between countries where the same conditions prevail, or a disguised restriction on international trade". Despite this general condition for the application of national measures to protect human, animal and plant life and health, it had become apparent that national sanitary and phytosanitary measures had become, whether by design or accident, effective trade barriers.
The SPS Agreement therefore sets new rules in an area previously excluded from GATT disciplines. The purpose of the SPS Agreement is to ensure that measures established by governments to protect human, animal and plant life and health, in the agricultural sector only, are consistent with obligations prohibiting arbitrary or unjustifiable discrimination on trade between countries where the same conditions prevail and are not disguised restrictions on international trade. It requires that, with regard to food safety measures, WTO members base their national measures on international standards, guidelines and other recommendations adopted by the FAO/WHO Codex Alimentarius Commission where they exist. This does not prevent a member country from adopting stricter measures if there is a scientific justification for doing so, or if the level of protection afforded by the Codex standard is inconsistent with the level of protection generally applied and deemed appropriate by the country concerned. The SPS Agreement covers all food hygiene measures and food safety measures such as the control of residues of veterinary drugs, pesticides and other chemicals used in meat production. In addition, it covers animal and plant quarantine measures.
The SPS Agreement states that any measures taken that conform to international Codex standards, guidelines or other recommendations are deemed to be appropriate, necessary and non-discriminatory. Furthermore, the SPS Agreement calls for a programme of harmonization of national requirements based on international standards. This work is guided by the WTO Committee on Sanitary and Phytosanitary Measures, to which representatives of CAC, the International Office of Epizootics (OIE) and the International Plant Protection Convention (IPPC) are invited.
The Agreement on Technical Barriers to Trade
The Agreement on Technical Barriers to Trade (TBT Agreement) is a revision of the agreement of the same name first developed under the Tokyo Round of GATT negotiations in the 1970s. Examples given in the TBT Agreement of legitimate TBT measures are those with the objective of national security or the prevention of deceptive practices.
The objective of the agreement is to prevent the use of national or regional technical requirements, or standards in general, as unjustified technical barriers to trade. The agreement covers standards relating to all types of products including industrial and agricultural products, with the exception of aspects of food standards related to sanitary and phytosanitary measures. It includes numerous measures designed to protect consumers against deception and economic fraud. Examples of food standards covered by the TBT Agreement are those related to quality and labelling.
The TBT Agreement basically provides that all technical standards and regulations must have a legitimate purpose and that the impact or cost of implementing the standard must be proportional to the purpose of the standard. It also says that if there are two or more ways of achieving the same objective, the least trade-restrictive alternative should be followed. The agreement also places emphasis on international standards, WTO members being obliged to use international standards or parts of them except where the international standard would be ineffective or inappropriate in the national situation. The TBT Agreement does not include a programme of harmonizing national standards.
The work of the Codex Alimentarius Commission in the environment of the Uruguay Round agreements
In this environment. Codex standards, guidelines and other recommendations take on unprecedented importance with respect to consumer protection and international food trade. As a result, the work of the Codex Alimentarius Commission - including the Guidelines for the application of the Hazard Analysis Critical Control Point (HACCP) system - has become the reference for international food safety requirements. In view of this it is imperative that the Codex guidelines for the application of HACCP be unequivocal in their guidance; otherwise conflicts on food safety grounds may arise.
Objective
To introduce the participants to the Codex General Principles of Food Hygiene as a firm foundation for ensuring food safety and to their prerequisite relationship to the development of effective HACCP or equivalent systems
Suggested method of instruction
· Lecture
Aids
· Overhead transparencies/slides
· Handout
Reference
· Recommended International Code of Practice - General Principles of Food Hygiene [CAC/RCP 1-1969, Rev. 3 (1997)], Sections I and II - reproduced below in shaded boxes
Time frame
· One hour
Content
· What are the General Principles of Food Hygiene?
· Objectives
· Scope, use and definitions
· Structure
Learning outcome
The trainees should be familiar with the Codex General Principles of Food Hygiene and their prerequisite relationship to the development of an HACCP-based system for ensuring food safety.
WHAT ARE THE GENERAL PRINCIPLES OF FOOD HYGIENE?
The Codex General Principles of Food Hygiene lay a firm foundation for ensuring food hygiene. They follow the food chain from primary production through to the final consumer, highlighting the key hygiene controls at each stage, and recommend an HACCP-based approach whenever possible to enhance food safety as described in the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application [Annex to the Recommended International Code of Practice - General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 3 (1997)]. These controls are internationally recognized as essential to ensure the safety and suitability of food consumption. The general principles are recommended to governments, industry and consumers alike.
The requirements of the General Principles of Food Hygiene are considered to be the foundation for the development of an HACCP-based system for ensuring food safety. The application of the General Principles of Food Hygiene and of good manufacturing practices (GMPs) allows the producer to operate within environmental conditions favourable to the production of safe food.
In implementing an HACCP system in an establishment, the first step is to review existing programmes for compliance with the General Principles of Food Hygiene and GMPs and to verify whether all the necessary controls and documentation (e.g. programme description, individual responsible and monitoring records) are in place.
The importance of these programmes cannot be overstated, as they are the foundation of the implementation of the HACCP plan. Inadequate programmes may lead to additional critical control points that would have to be identified, monitored and maintained under the HACCP plan. In summary, adherence to the General Principles of Food Hygiene and GMPs will simplify the implementation of HACCP plans and will ensure that the integrity of HACCP plans is maintained and that the manufactured product is safe.
In order to harmonize or standardize the approach, the training is formatted around the Recommended International Code of Practice - General Principles of Food Hygiene. The application of HACCP principles should be preceded by compliance with the Principles of Food Hygiene and appropriate Codex commodity codes of practice. These controls are internationally recognized as necessary to ensure the safety and suitability of food for consumption.
The term "this document" whenever used in the general principles refers to the Recommended International Code of Practice-General Principles of Food Hygiene [CAC/RCP 1-1969, Rev. 3 (1997)], and any allusion to the Annex refers to the annex to that document. The term "contamination" in the General Principles of Food Hygiene refers to the contamination of food by microbial pathogens, chemicals, foreign bodies, spoilage agents, objectionable taints and unwanted or diseased matter, e.g. sawdust or decomposed material. The general principles also use the terms "food safety" and "suitability for consumption". The former is used in the context of ensuring that food does not cause illness or injury to consumers, the latter in the context of distinguishing if food is spoiled or otherwise not suitable for normal human consumption.
OBJECTIVES
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SECTION I- OBJECTIVES The Codex General Principles of Food Hygiene: - identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is. safe and suitable for human consumption; - recommend an HACCP-based approach as a means to enhance: food safety; - indicate how to implement those principles; and - provide a guidance for specific codes which may be needed for - sectors of the food chain; processes; or commodities; to amplify the hygiene requirements specific to those areas. |
SCOPE, USE AND DEFINITIONS
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SECTION II - SCOPE, USE AND DEFINITION 2.1 Scope: 2.1.1 The food chain This document follows the food chain from primary production to the final consumer, setting out the necessary hygiene conditions for producing food which is safe and suitable for consumption. The document provides a base-line structure for other, more specific, codes applicable to particular sectors. Such specific codes and guidelines should be read in conjunction with this document and Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application (Annex). 2.1.2 Roles of governments, industry and consumers Governments can consider the contents of this document and decide how best they should encourage the implementation of these general principles to: - protect consumers adequately from illness or injury caused by food; policies need to consider the vulnerability of the population, or of different groups within the population; - provide assurance that food is suitable for human consumption; - maintain confidence in internationally traded food; and, - provide health education programmes which effectively communicate the principles of food hygiene to industry and consumers. Industry should apply the hygienic practices set out in this document to: -provide food which is safe and suitable for consumption; -ensure that consumers have clear and easily understood information, by way of labelling and other appropriate means, to enable them to protect their food from contamination and growth/survival of foodborne pathogens by storing, handling and preparing it correctly; and - maintain confidence in internationally traded food. Consumers should recognize their role by following relevant instructions and applying appropriate food hygiene measures. |
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2.2 Use Each section of this document states both the objectives to be achieved and the rationale behind those objectives in terms of the safety and suitability of food. (...) There will inevitably be situations where some of the specific requirements contained in this document are not applicable. The fundamental question in every case is "what Is necessary and appropriate on the grounds of the safety and suitability of food for consumption?" The next indicates where such questions are likely to arise by using the phrases "where necessary" and "where appropriate". In practice this means that, although the requirement is generally appropriate and reasonable, there will nevertheless be some situations where it is neither necessary nor appropriate on the grounds of food safety and suitability. In deciding whether a requirement is necessary or appropriate, an assessment of the risk should be made, preferably within the framework of the HACCP approach. This approach allows the requirements in this document to be flexibly and sensibly applied with a proper regard for the overall objectives of producing food which is safe and suitable for consumption. In so doing it takes into account the wide diversity of activities and varying degrees of risk involved in producing food. Additional guidance Is available in specific food codes. |
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2.3 Definitions For the purpose of this Code, the following expressions have the meaning stated: Cleaning - the removal of soil, food residue, dirt, grease or other objectionable matter. Contaminant - any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability. Contamination - the introduction or occurrence of a contaminant in food or food environment. Disinfection - the reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or suitability. Establishment - any building or area in which food is handled and the surroundings under the control of the same management. Food hygiene - all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. Hazard - A biological, chemical or physical agent, in, or condition of, food with the potential to cause an adverse health effect. HACCP - A system which identifies, evaluates, and controls hazards which are significant for food safety. Food handler - any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements. Food safety - assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food suitability - assurance that food is acceptable for human consumption according to its intended use. Primary production - those steps in the food chain up to and including, for example, harvesting, slaughter, milking, fishing. |
STRUCTURE
The Codex Alimentarius General Principles of Food Hygiene include an Introduction, an Annex [Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application] and ten sections as follows:
· Section I - Objectives of the general principles of food hygiene
· Section II - Scope and use of the document
· Section III - Primary production
· Section IV - Establishment: design and facilities
· Section V - Control of operation
· Section VI - Establishment: maintenance and sanitation
· Section VII - Establishment: personal hygiene
· Section VIII-Transportation
· Section IX - Product information and consumer awareness
· Section X - Training
Sections III to X are addressed individually in the remaining modules (3 to 10) of this section of the manual.
Objective
To introduce the trainees to the importance of identifying potential food safety hazards at the primary production stage of the food chain and the necessity of controlling or minimizing hazards at this stage in order to reduce the likelihood of introducing a hazard that may adversely affect the safety of food, or its suitability for consumption, at later stages of the food chain; to review the role of government and the importance of the Codex Alimentarius with respect to the control of pesticide residues, residues of veterinary drugs and contaminants in foods
Suggested method of instruction
· Lecture
Aids
· Overhead transparencies/slides
· Handout
References
· Recommended International Code of Practice - General Principles of Food Hygiene [CAC/RCP 1-1969, Rev 3 (1997)], Section III - reproduced below in shaded boxes· Codex Alimentarius, Volume 1A, General requirements. Section 6, Contaminants in Foods. Rome, FAO/WHO, 1995.2nd ed. (Revised 1995)
· Codex Alimentarius, Volume 2, Pesticide residues in foods. Rome, FAO/WHO, 1993.2nd ed.
· Codex Alimentarius, Volume 2B, Pesticide residues in foods - Maximum Residue Limits. Rome, FAO/WHO, 1996. 2nd ed. (Revised 1996)
· Codex Alimentarius, Volume 3, Residues of veterinary drugs in foods. Rome, FAO/WHO, 1995. 2nd ed. (Revised 1995)
Time frame
· 30 minutes lecture
· 90 minutes exercise
Content
· Objectives and rationale
· Environmental hygiene
· Hygienic production of food sources
· Handling, storage and transport
· Cleaning, maintenance and personnel hygiene
· Role of government
Exercise
Break trainees into three groups and have each group prepare a list of chemical, physical and microbiological hazards that may be associated with the primary production of meat, fruits and vegetables and marine products (fish). Identify control programmes that may reduce or eliminate these hazards. Both the role of the primary producers and the role of governments should be considered. Each group should then report its findings using flipcharts or overhead transparencies.
Learning outcome
Trainees should be able to identify potential hazards associated with the primary production of agricultural products including meat, poultry, eggs, milk, grains, fruits and vegetables and seafood and should be able to identify the role of the primary producers and of governments in controlling these hazards.
OBJECTIVES AND RATIONALE
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SECTION III - PRIMARY PRODUCTION Objectives: Primary production should be managed in a way that ensures that food is safe and suitable for its intended use. Where necessary, this will include: - avoiding the use of areas where the environment poses a threat to the safety of food; - controlling contaminants, pests and diseases of animals and plants in such a way as not to pose a threat to food safety; - adopting practices and measures to ensure food is produced under appropriately hygienic conditions. Rationale: To reduce the likelihood of introducing a hazard which may adversely affect the safety of food, or its suitability for consumption, at later stages of the food chain. |
The major challenge in encouraging the management of primary production is the integration of the role of government with the role of the primary producer. There is a need for governments to participate in the control of hazards associated with primary production through the regulation of pesticides and veterinary drugs, the identification and control of environmental hazards and the development of "good practices" documents.
Education and training programmes at the primary production level should be developed to facilitate the management of primary production.
ENVIRONMENTAL HYGIENE
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3.1 Environmental hygiene Potential sources of contamination from the environment should be considered. In particular, primary food production should not be carried on in areas where the presence of potentially harmful substances would lead to an unacceptable level of such substances in food. |
HYGIENIC PRODUCTION OF FOOD SOURCES
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3.2 Hygienic production of food sources The potential effects of, primary production activities on the safety and suitability of food should be considered at all times. In particular this includes identifying any specific points in such activities where a high probability of contamination may exist and taking specific measures to minimize that probability. The HACCP-based approach may assist in the taking of such measures - see Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application (Annex); Producers should as far as practicable implement measures to: - control contamination from air, soil, water, feedstuffs, fertilizers (including natural fertilizers), pesticides, veterinary drugs or any other agent used in primary production; - control plant and animal health so that it does not pose a threat to human health through food, consumption, or adversely affect the suitability of the product; and - protect food sources from faecal and other contamination. In particular, care should be taken to manage wastes, and store harmful substances appropriately. On-farm programmes which achieve specific food safety goals are becoming an important pact of primary production and should be encouraged. |
HANDLING, STORAGE AND TRANSPORT
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3.3 Handling, storage and transport Procedures should be in place to: - sort food and food ingredients to segregate material which is evidently unfit for human consumption; - dispose of any rejected material in a hygienic manner; and - protect food and food ingredients from contamination by pests, or by chemical, physical or microbiological contaminants or other objectionable substances during handling, storage and transport. Care should be taken to prevent, so far as reasonably practicable, deterioration and spoilage through appropriate measures which may include controlling temperature, humidity, and/or other controls. |
CLEANING, MAINTENANCE AND PERSONNEL HYGIENE
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3.4 Cleaning, maintenance and personnel hygiene at primary production Appropriate facilities and procedures should be in place to ensure that: - any necessary cleaning and maintenance is carried out effectively; and |
In considering the appropriate controls for primary production the following Codex references should be considered:
· Codex Alimentarius, Volume 1A, General requirements. Section 6, Contaminants in Foods. Rome, FAO/WHO/1995. 2nd ed. (Revised 1995)· Codex Alimentarius, Volume 2, Pesticide residues in foods. Rome, FAO/WHO, 1993. 2nd ed.
· Codex Alimentarius, Volume 2B, Pesticide residues in foods -Maximum Residue Limits. Rome, FAO/WHO, 1996. 2nd ed. (Revised 1996)
· Codex Alimentarius, Volume 3, Residues of veterinary drugs in foods. Rome, FAO/WHO, 1995. 2nd ed. (Revised 1995)
ROLE OF GOVERNMENT
Governments need to provide guidance to primary producers and to establish regulatory control programmes to ensure food safety and wholesomeness at the primary production level. Hazards associated with primary production may or may not be eliminated or reduced to acceptable levels depending on the subsequent processing and handling of the primary food products.
Possible health risk may occur because of primary products excessively contaminated with microorganisms or toxins that could affect the health of consumers. An understanding of how pathogens are introduced during primary production is essential in the development of appropriate interventions and effective control mechanisms. In many cases, however, primary production control measures have not yet been defined that will provide a means to control certain hazards. More research is needed to establish the ecology of pathogenic microorganisms so that appropriate intervention strategies can be devised for the reduction of pathogens at the beginning of the food chain.
Other programmes, such as good husbandry practices, could be used to reduce the incidence of pathogens, thereby reducing risk at later stages of the food chain. Simple changes such as minimizing the amount of moisture, mud and faeces buildup on animal hide, hair, feathers or skin would be expected to reduce microbial levels. This type of approach would be particularly important prior to shipment for slaughter. A number of other factors, such as reduction of animal stress and reduction of feed and water contamination, when combined with other practices would result in overall pathogen reduction and minimization of risk.
Similar control strategies may be developed for plant food sources. Interventions might include avoidance of fertilization with manures containing viable pathogens and avoidance of sewage-contaminated growing areas.
Another type of health risk can occur if primary products are contaminated as a result of improper use of pesticides or veterinary drugs or because of environmental contamination. The improper use of pesticides or veterinary drugs in primary production can result in unsafe residues of these substances in the food.
In addition to providing the health protection benefits, effective pesticide and veterinary drug use and residue control programmes and environmental control programmes enable a country to participate in international food trade with greater confidence; an effective residue control programme can serve as the foundation for certifying the safety of the country's exported food products, as well as providing assurance of the safety of food products imported into the country.
In establishing effective residue control programmes, a country should first establish a comprehensive system for determining the safety of pesticides and veterinary drugs. This may be accomplished, for example, through an organization or organizations with suitable technical expertise and administrative authority. Approval of pesticides and veterinary drugs may take into consideration several relevant criteria, among which will be the safety evaluation of pesticides or veterinary drugs intended for primary food products. Scientific evaluation of the safety of pesticides or veterinary drugs and the acceptable levels for human consumption is a long and rigorous task which may not need to be performed in each country, especially among developing countries. In such evaluations the interested country could use the technical expertise of international organizations such as the Joint FAO/WHO Expert Committee on Food Additives (for veterinary drugs) or the Codex Committee on Pesticide Residues (for maximum residue limits for pesticides in foods and animal feeds).
The elements in establishing an effective national programme for the control of pesticide or veterinary drug residues in food should include but not necessarily be limited to the following:
· Establishing the regulatory authority/authorities for implementing inspection programmes and laboratory analysis· Establishing an integrated inspection programme, including a residue control programme for the inspection of foods (The organization responsible for implementing the inspection programme should be granted the authority to take all the steps necessary to control products when residues exceed the maximum residue limits established for a food commodity or when non-permitted residues are found)
· Compiling registers of veterinary drugs and pesticides used in the country, including products manufactured in the country and products imported into the country
· Elaborating regulations concerning the distribution of veterinary drugs and pesticides, providing procedures for authorized sale, manufacture, import, distribution and use of such products
· Elaborating procedures for determining the safety and efficacy of veterinary drugs and pesticide residues (This should include description of procedures for determining maximum residue limits for pesticides and veterinary drugs in food)
· Establishing procedures for monitoring through sampling of food products for pesticide residues and veterinary drugs
· Selecting the methods of analysis to be used for pesticide and veterinary drug residues
· Implementing a laboratory quality assurance programme to ensure the highest quality of analytical results
· Developing educational programmes for primary producers and veterinarians, instructing on the proper use of pesticides and veterinary drugs and encouraging the use of preventive measures to reduce the occurrence of residues in food
HACCP plans may not need to be developed on an individual basis for primary producers but may be developed by experts and recommended to primary producers as "good practice recommendations". Education and training programmes should be relied upon to introduce practices that, in effect, may represent a change in the manner in which farms and other primary food production operations are managed.
Objective
To introduce the participants to Section IV of the Codex General Principles of Food Hygiene and to examine the importance and requirements of good hygienic design and construction, including appropriate siting, design and construction of premises, equipment and facilities to control risks of contamination
Suggested method of instruction
· Lecture
Aids
· Overhead transparencies/slides
· Handout
· Slides or videos that the instructor may have available
Reference
· Recommended International Code of Practice - General Principles of Food Hygiene [CAC/RCP 1-1969, Rev. 3 (1997)], Section IV - reproduced below in shaded boxes
Time frame
· One hour
Content
· Objectives and rationale
· Location
· Premises and rooms
· Equipment
· Facilities
Learning outcome
Participants should understand the importance and relationship of the establishment design and facilities to food hygiene and the control of hazards.
OBJECTIVES AND RATIONALE
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SECTION IV-ESTABLISHMENT: DESIGN AND FACILITIES Objectives: Depending on the nature of the operations, and the risks associated with them, premises, equipment and facilities should be located, designed and constructed to ensure that: - contamination is minimized; - design and layout permit appropriate maintenance, cleaning and disinfections and minimize airborne contamination; - surfaces and materials, in particular those in contact with food, are non-toxic in intended use and, where necessary, suitably durable, and easy to maintain and clean; - where appropriate, suitable facilities are available for temperature, humidity and other controls; and - there is effective protection against pest access and harbourage. Rationale: Attention to good hygienic design and construction, appropriate location, and the provision of adequate facilities, is necessary to enable hazards to be effectively controlled. |
LOCATION
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4.1 Location: 4.1.1 Establishments Potential sources of contamination need to be considered when deciding where to locate food establishments, as well as the effectiveness of any reasonable measures that might be taken to protect food. Establishments should not be located anywhere where, after considering such protective measures, it is clear that there will remain a threat to food safety or suitability. In particular, establishments should normally be located away from: - environmentally polluted areas and industrial activities which pose a serious threat of contaminating food; - areas subject to flooding unless sufficient safeguards are provided; - areas prone to infestations of pests; - areas where wastes, either solid or liquid, cannot be removed effectively. 4.1.2 Equipment Equipment should be sited so that it: - permits adequate maintenance and cleaning; |
PREMISES AND ROOMS
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4.2 Premises and rooms 4.2.1 Design and layout Where appropriate, the internal design and layout of food establishments should permit good food hygiene practices, including protection against cross-contamination between and during operations by foodstuffs. |
The following should be considered in providing protection against cross-contamination:
· Activities should be adequately separated by physical or other effective means where cross-contamination may result.· Buildings and facilities should be designed to facilitate hygienic operations by means of a regulated flow in the process from the arrival of the raw material at the premises to the finished product. Where appropriate, blueprints and/or process flow diagrams should be available.
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4.2.2 Internal structures and fittings Structures within food establishments should be soundly built of durable materials and be easy to maintain, clean and where appropriate, able to be disinfected. In particular the following specific conditions should be satisfied where necessary to protect the safety and suitability of food: - the surfaces of walls, partitions and floors should be made of impervious materials with no toxic effect in intended use; - walls and partitions should have a smooth surface up to a height appropriate to the operation; - floors should be constructed to at low adequate drainage and cleaning; - ceilings and overhead fixtures should be constructed and finished to minimize the build up of dirt and condensation, and the shedding of particles; - windows should be easy to clean, be constructed to minimize the build up of dirt and where necessary, be fitted with removable and cleanable insect-proof screens. Where necessary, windows should be fixed; - doors should have smooth, non-absorbent surfaces, and be easy to clean and, where necessary, disinfect; - working surfaces that come into direct contact with food should be in sound condition, durable and easy to clean, maintain and disinfect. They should be made of smooth, non-absorbent materials, and inert to the food, to detergents and disinfectants under normal operating conditions. |
Additional points to consider
· The building exterior should be designed, constructed and maintained to prevent entry of contaminants and pests. For example, there should be no unprotected openings, air intakes should be appropriately located, and the roof, walls and foundation should be maintained to prevent leakage.· Drainage and sewage systems should be equipped with appropriate traps and vents.
· Establishments should be designed and constructed so that there is no cross-connection between the sewage system and any other waste effluent system in the establishment.
· Effluent or sewage lines should not pass directly over or through production areas unless they are controlled to prevent contamination.
· Coatings, paints, chemicals, lubricants and other materials used for surfaces or equipment that may have contact with food should be such that they will not contribute to unacceptable contamination of the food.
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4.2.3 Temporary/mobile premises and vending machines Premises and structures covered here include market stalls, mobile sales and street vending vehicles, temporary premises in which food is handled such as tents and marquees. Such premises and structures should be sited, designed and constructed to avoid, as far as reasonably practicable, contaminating food and harbouring pests. In applying these specific conditions and requirements, any food hygiene hazards associated with such facilities should be adequately controlled to ensure the safety and suitability of food. |
EQUIPMENT
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4.3 Equipment 4.3.1 General Equipment and containers (other than once-only use containers and packaging) coming into contact with food, should be designed and constructed to ensure that, where necessary, they can be || adequately cleaned, disinfected and maintained to avoid the contamination of food. Equipment and containers should be made of materials with no toxic effect in intended use. Where necessary, equipment should be durable and movable or capable of being disassembled to allow for maintenance, cleaning, disinfection, monitoring and, for example, to facilitate inspection for pests. |
The manufacturer should have an effective written preventive maintenance programme to ensure that equipment that may affect food is maintained in proper working order. This should include:
· A list of equipment requiring regular maintenance
· The procedures and frequencies of maintenance (e.g. equipment inspection, adjustments and part replacements) are based on the equipment manufacturer's manual or equivalent or on operating conditions that could affect the condition of the equipment
The preventive maintenance programme should be adhered to. Equipment should be maintained to ensure the absence of any physical or chemical hazard potentials, e.g. inappropriate repairs, flaking paint and rust, excessive lubrication.
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4.3.2 Food control and monitoring equipment In addition to the general requirements in paragraph 4.3.1, equipment used to cook, heat treat, cool, store or freeze food should be designed to achieve the required food temperatures as rapidly as necessary in the interests of food safety and suitability, and maintain them effectively. Such equipment should also be designed to allow temperatures to be monitored and controlled. Where necessary, such equipment should have effective means of controlling and monitoring humidify, air-flow and any other characteristic likely to have a detrimental effect on the safety or suitability of food. These requirements are intended to ensure that: - harmful or undesirable microorganisms or their toxins are eliminated or reduced to safe levels or their survival and growth are effectively controlled; - where appropriate, critical limits established in HACCP-based plans can be monitored; and - temperatures and other conditions necessary to food safety and suitability can be rapidly achieved and maintained. |
Additional points to consider
· Written protocols, including calibration methods and frequencies, should be established by the manufacturer for equipment monitoring and/or controlling devices that may have an impact on food safety.· Maintenance and calibration of equipment should be performed by appropriately trained personnel.
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4.3.3 Containers for waste and inedible substances Containers for waste, by-products and inedible or dangerous substances, should be specifically identifiable, suitably constructed and, where appropriate, made of impervious material. Containers used to hold dangerous substances should be identified and, where appropriate, be lockable to prevent malicious or accidental contamination of food. |
FACILITIES
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4.4 Facilities 4.4.1 Water supply Art adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control, should be available whenever necessary to ensure the safety and suitability of food. Potable water should be as specified in the latest edition of WHO guidelines for drinking water quality, or water of a higher standard. Non-potable water (for use in, for example, fire control, steam production, refrigeration and other similar purposes where it would not contaminate food) shall halve a separate system. Non-potable water systems shall be identified and shall not connect with, or allow reflux into, potable water systems. |
Additional points to consider
· There should be no cross-connections between potable and non-potable water supplies. All hoses, taps and other similar possible sources of contamination should be designed to prevent back-flow or back-siphonage.· Where it is necessary to store water, storage facilities should be adequately designed, constructed and maintained (e.g. covered) to prevent contamination.
· The volume, temperature and pressure of the potable water should be adequate for all operational and clean-up demands.
· Water treatment chemicals, where used, should not cause chemical contamination of the water.
· Chemical treatment should be monitored and controlled to deliver the desired concentration and to prevent contamination.
· Recirculated water should be treated, monitored and maintained as appropriate to the intended purpose. Recirculated water should have a separate distribution system which is clearly identified.
· Ice used as an ingredient or in direct contact with food should be made from potable water and protected from contamination.
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4.4.2 Drainage and waste disposal Adequate drainage and waste disposal systems and facilities should be provided. They should be designed and constructed so that the risk of contaminating food or the potable water supply is avoided. |
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4.4.3 Cleaning Adequate facilities, suitably designated, should be provided for cleaning food, utensils and equipment. Such facilities should have an adequate supply of hot and cold potable water where appropriate. |
Additional points to consider
· Facilities should be constructed of corrosion-resistant materials that can be easily cleaned and should be provided with potable water at temperatures appropriate for the cleaning chemicals used.
· Equipment cleaning and sanitizing facilities should be adequately separated from food storage, processing and packaging areas to prevent contamination.
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4.4.4 Personnel hygiene facilities and toilets Personnel hygiene facilities should be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Where appropriate, facilities should include: - adequate means of hygienically washing and drying hands, including wash basins and a supply:! of hot and cold (or suitably temperature controlled) water; - lavatories of appropriate hygienic design; and - adequate changing facilities for personnel. Such facilities should be suitably located and designated. |
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4.4.5 Temperature control Depending on the nature of the food operations undertaken, adequate facilities should be available for heating, cooling, cooking, refrigerating and freezing food, for storing refrigerated or frozen foods, monitoring food temperatures, and when necessary, controlling ambient temperatures to ensure the safety and suitability of food. |
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4.4.6 Air quality and ventilation Adequate means of natural or mechanical ventilation should be provided, in particular to: - minimize air-borne contamination of food, for example, from aerosols and condensation droplets; - control ambient temperatures; and - control odours which might affect the suitability of food; and - control humidity, where necessary, to ensure the safety and suitability of food. Ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas and, where necessary, they can be adequately maintained and cleaned. |
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4.4.7 Lighting Adequate natural or artificial lighting should be provided to enable the undertaking to operate in a hygienic manner. Where necessary, lighting should not be such that the resulting colour is misleading. The intensity should be adequate to the nature of the operation. Lighting fixtures should, where appropriate, be protected to ensure that food is not contaminated by breakages. |
Additional points to consider
Lighting should be appropriate such that the intended production or inspection activity can be effectively conducted. The lighting should not alter food colour and should not be less than the following:
· 540 lux (50 foot-candles) in inspection areas
· 220 lux (20 foot-candles) in work areas
· 110 lux (10 foot-candles) in other areas
Inspection areas are defined as any point where the food product or container is visually inspected or instruments are monitored, e.g. the place where empty containers are evaluated or where products are sorted and inspected.
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4.4.8 Storage Where necessary, adequate facilities for the storage of food, ingredients and non-food chemicals (e.g. cleaning materials, lubricants, fuels) should be provided. Where appropriate, food storage facilities should be designed and constructed to: - permit adequate maintenance and cleaning; The type of storage facilities required will depend on the nature of the food. Where necessary, separate, secure storage facilities for cleaning materials and hazardous substances should be provided. |
Additional points to consider
· Ingredients requiring refrigeration should be stored at 4°C or less and should be appropriately monitored. Frozen ingredients should be stored at temperatures that do not permit thawing.· Ingredients and packaging materials should be handled and stored in such a manner as to prevent damage and/or contamination.
· Rotation of ingredients and where appropriate packaging materials should be controlled to prevent deterioration and spoilage.
· Humidity-sensitive ingredients and packaging materials should be stored under appropriate conditions to prevent deterioration.
· Non-food chemicals should be received and stored in a dry/well-ventilated area.
· Non-food chemicals should be stored in designated areas such that there is no possibility for cross-contamination of food or food contact surfaces.
· Where required for ongoing use in food handling areas, these chemicals should be stored in a manner that prevents contamination of food/food contact surfaces or packaging materials.
· Chemicals should be stored and mixed in clean, correctly labelled containers.
· Chemicals should be dispensed and handled only by authorized and properly trained personnel.
· Finished product should be stored and handled under conditions that prevent deterioration.
· Stock rotation should be controlled to prevent deterioration that could present a health hazard.
· Returned defective or suspect product should be clearly identified and isolated in a designated area for appropriate disposition.
· Finished product should be stored and handled in a manner to prevent damage. For example, stacking heights should be controlled and forklift damage avoided.
Objective
To introduce the trainees to Chapter 5 of the Codex General Principles of Food Hygiene and to examine the considerations regarding the key aspects of control systems, incoming material requirements, packaging, water, management, documentation and records and recall systems (excluding the HACCP system, as this is covered in Section 3 of the training manual)
Suggested methods of instruction
· Lecture
· Exercise: food additive calculations
· Homework exercises
Aids
· Overhead transparencies/slides
· Handout
Reference
· Recommended International Code of Practice - General Principles of Food Hygiene [CAC/RCP 1-1969, Rev. 3 (1997)], Section V - reproduced below in shaded boxes
Time frame
· Two hours lecture
· One hour exercises
Content
· Objectives and rationale
· Control of food hazards
· Examples of general control procedures
· Key aspects of hygiene control systems
· Incoming material requirements
· Packaging
· Water
· Management and supervision
· Documentation and records
· General record requirements
· Recall procedures
Exercise: food additive calculation
1. A food manufacturer wants to prepare 1 000 litres of fruit drink containing 100 parts per million (ppm) sodium benzoate.
How much sodium benzoate should be used?
Answer:
100 ppm = 100/1 000 000
100/1 000 000 x 1 000 litres = 0.1 kg or 100 g
2. A food manufacturer has added 500 g of a salt containing 5% sodium nitrite to 30 kg of a ground meat product.
What is the resultant concentration of the sodium nitrite in the meat?
Answer:
5% sodium nitrite = 5/100 x 1 000 000 ppm = 50 000 ppm
Ground meat + salt = 30 kg + 500 g (0.5 kg) = 30.5 kg
Therefore 0.5 kg/30.5 kg x 50 000 ppm = 819.6 ppm
3. A food additive preparation contains 7% sodium metabisulfite.
If a food manufacturer wants to prepare 500 litres of wine containing 100 ppm sodium metabisulfite, how much of the food additive preparation should be used?
Answer:
7% sodium metabisulfite = 7/100 x 1 000 000 ppm = 70 000 ppm
Therefore 100 ppm/70 000 ppm x 500 litres = 0.71 litres or 710 ml
4. An inspector finds that a food manufacturer has added 1 kg of an additive preparation containing 10% saccharin to 150 kg of a dry beverage base product. What is the level of saccharin in the product?
Answer:
10% = 100 000 ppm
Therefore 1 kg/151 kg x 100 000 ppm = 662 ppm
Learning outcome
Participants should understand the factors affecting the control of microorganisms and other hazards, the importance of incoming material requirements, packaging, water, management and supervision, documentation and records and recall procedures in the control of operations.
OBJECTIVES AND RATIONALE
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SECTION V - CONTROL OF OPERATION Objectives: To produce food which is safe and suitable for human consumption by: - formulating design requirements with respect to raw materials, composition, processing, distribution, and consumer use to be met in the manufacture and handling of specific food items; and - designing, implementing, monitoring and reviewing effective control systems. Rationale: To reduce the risk of unsafe food by taking preventive measures to assure the safety and suitability of food at an appropriate stage in the operation by controlling food hazards. |
CONTROL OF FOOD HAZARDS
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5.1 Control of food hazards Food business operators should control food hazards through the use of systems such as HACCP. They should: - identify any steps in their operations which are critical to the safety of food; - implement effective control procedures at those steps; - monitor control procedures to ensure their continuing effectiveness; and - review control procedures periodically, and whenever the operations change. These systems should be applied throughout the food chain to control food hygiene throughout the shelf-life of the product through proper product and process design. Control procedures may be simple, such as checking stock rotation, calibrating equipment, or correctly loading refrigerated display units. In some cases a system based on expert advice, and involving documentation, may be appropriate. A model of such a food safety system is described in Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application (Annex). |
EXAMPLES OF GENERAL CONTROL PROCEDURES
Product formulae
Current written formulae provide a basis for assessment of food additives, nutritional requirements, food allergens and the scheduled process. The processor should consider the following:
· Written master formulae should be available.· The formulae should contain all details of the formulation, including identification of specific ingredients and additives (e.g. concentration, type) and amounts of additives and ingredients.
· The master formulae should be current for the products being processed.
Food additives
Inadequate control of food additives could result in chemical or biological hazards.
· The manufacturer should ensure that all food additives used are permitted for use in the particular food and meet all requirements of the food law.· The manufacturer should have specifications for all food additives.
· The manufacturer should require that all food additives have the identity and purity required to meet food grade quality.
· The manufacturer should obtain certification/verification from the supplier that each lot of food additives meets the requirements of the food law, e.g. specification sheets and clear identification of the grade on the additive package.
· The manufacturer should verify and demonstrate through calculations that food additives are used within the maximum level specified in the food law.
The manufacturer should have controls in place during preparation or blending to ensure that food additives are permitted and are used within allowable levels. These include:
· Clear identification of additives
· Accurate measurement
· Adequate blending for homogeneity
Nutritional requirements
The manufacturer should have control over the product formulation to ensure that all nutritional requirements and claims are met. Formulation controls are necessary to prevent hazards that could result from excesses, inadequacies and omissions of nutrients, for example in the case of special dietary foods, infant formulae, meal replacements, fortified foods and foods for which nutritional claims have been made (e.g. reduced-calorie and low-sodium foods).
· Nutrients used should be permitted in accordance with the food law.· The nutrient content of the product should be accurately reflected on the label.
· The manufacturer should have specifications for nutrients.
· The manufacturer should receive from the supplier a certificate of analysis accompanying each lot of nutrient; for nutrients used in foods that are the sole source of nutrition, each certificate should be verified through analysis.
· The manufacturer should verify and demonstrate through calculations that nutrients are used within the limits specified in the food law.
The manufacturer should have controls in place for nutrient addition during preparation or blending to ensure that the levels comply with regulatory and label requirements. These controls should include:
· Clear identification of nutrient
· Proper storage and handling to maintain nutrient stability
· Accurate measurement
· Adequate blending for homogeneity
Label accuracy
The manufacturer should have procedures in place to ensure that label information accurately represents the composition and formulation of the product. Controls are necessary to prevent the presence of undeclared ingredients or misinformation concerning product composition. The manufacturer should ensure that the label information provides the public with accurate information related to net contents; manufacturer's, packer's and/or distributor's names; and instructions for proper handling and preparation at home.
The following controls should be included:
· New label review
· Incoming label review for accuracy/correctness
· Formulation changes/substitutions
Allergens
The manufacturer should have controls in place to prevent the presence of undeclared allergens in the product. Allergens are those ingredients that will elicit an allergic response in sensitive individuals. Areas that may require control include:
· Misdirection of ingredients
· Rework
· Contamination by undeclared ingredients
· Ingredient carryover
· Ingredient substitutions
· Carryover from equipment, e.g. from product changeovers
Product preparation/blending
Critical factors specified in the formulation should be controlled during preparation and blending to prevent physical, chemical, nutritional and biological hazards. Inadequate control of critical factors associated with product preparation or blending could result in underprocessing, formation of toxins, presence of undeclared allergens, violative levels of food additives or nutritional hazards.
In thermal processing, the manufacturer should have controls for critical factors identified in the validated process. Examples of critical factors are:
· Size, e.g. dicing, grinding, slicing
· Temperature treatment, e.g. heating, blanching, defrosting, cooling (textural changes)
· Moisture, e.g. rehydration, concentration (viscosity, brix)
· Proportioning, e.g. weight, volume (weighing, volumetric control, metering)
· pH/acidity (pH measurement, titratable acidity)
For microbial control, the manufacturer should control time and temperature during preparation, blending, and holding of in-process materials to prevent conditions that could result in excessive microbial growth or in the production of enterotoxin by Staphylococcus aureus.
KEY ASPECTS OF HYGIENE CONTROL SYSTEMS
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5.2 Key aspects of hygiene control systems 5.2.1 Time and temperature control Inadequate food temperature control is one of the most common causes of foodborne illness or food spoilage. Such controls include time and temperature of cooking, cooling, processing and storage. Systems should be in place to ensure that temperature is controlled effectively where it is critical to the safety and suitability of food. Temperature control systems should take into account: - the nature of the food, e.g. its water activity, pH, and likely initial level arid types of microorganisms; - the intended shelf-life of the product; - the method of packaging and processing; and!-how the product is intended to be used, e.g. further cooking/processing or ready-to-eat. Such systems should also specify tolerable limits for time and temperature variations. Temperature recording devices should be checked at regular intervals and tested for accuracy. |
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5.2.2 Specific process steps Other steps which contribute to food hygiene may include, for example: - chilling |
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5.2.3 Microbiological and other specifications Management systems described in paragraph 5.1 offer an effective way of ensuring the safety and suitability of food. Where microbiological, chemical or physical specifications are used in any food control system, such specifications should be based on sound scientific principles and state, where appropriate, monitoring procedures, analytical methods and action limits. |
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5.2.4 Microbiological cross-contamination Pathogens can be transferred from one food to another, either by direct contact or by food handlers, contact surfaces or the air. Raw, unprocessed food should be effectively separated, either physically or by time, from ready-to-eat foods, with effective intermediate cleaning and, where appropriate, disinfection, Access to processing areas may need to be restricted or controlled. Where risks are particularly high, access to processing areas should be only via a changing facility. Personnel may need to be required to put on clean protective clothing including footwear and wash their hands before entering. Surfaces, utensils, equipment, fixtures and fittings should be thoroughly cleaned and where necessary disinfected after raw food, particularly meat and poultry, has been handled or processed. |
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5.2.5 Physical and chemical contamination Systems should be in place to prevent contamination of foods by foreign bodies such as glass or metal shards from machinery, dust, harmful fumes and unwanted chemicals. In manufacturing and processing, suitable detection or screening devices should be used where necessary. |
INCOMING MATERIAL REQUIREMENTS
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5.3 Incoming material requirements No raw material or ingredient should be accepted by an establishment if it is known to contain parasites, undesirable microorganisms, pesticides, veterinary drugs or toxic, decomposed or extraneous substances which would not be reduced to an acceptable level by normal sorting and/or processing. Where appropriate, specifications for raw materials should be identified and applied. Raw materials or ingredients should, where appropriate, be inspected and sorted before processing. Where necessary, laboratory tests should be made to establish fitness for use. Only sound, suitable raw materials or ingredients should be used. Stocks of raw materials and ingredients should be subject to effective stock rotation. |
Prevention of health hazards begins with control of incoming materials. Inadequate incoming ingredient controls could result in product contamination and/or underprocessing. The degree of control exercised over incoming ingredients is appropriate to the risk.
The manufacturer should control incoming ingredients through one of the following programmes or equivalent. The first three options apply to ingredients that may be critical factors where further processing is not likely to eliminate a hazard. The fourth option applies to ingredients that are not likely to have an impact on the safety of the food.
Periodic evaluation of incoming ingredients
· The manufacturer should have written specifications for ingredients.· Purchasing specifications should include a provision for compliance with the food law.
· The manufacturer should maintain a documented history of adherence to specifications for each supplier, e.g. analytical results.
· The manufacturer should obtain a certificate of analysis for each lot (code).
· A statistically representative sample should be taken to verify the accuracy of the certificates of analysis at a scheduled frequency.
· A new history of adherence to specifications should be established when a firm changes suppliers, purchases ingredients from a new supplier or purchases a new ingredient from an existing supplier or when spot checks do not agree with the certificate of analysis.
One hundred percent lots inspected
· The manufacturer should have written specifications for ingredients.
· The manufacturer should obtain a certificate of analysis for each lot (code).
· Each incoming lot should be sampled according to a predetermined sampling plan and analysed for adherence to specifications.
Vendor certification
When the manufacturer relies on vendor certification the following minimum requirements should be in place:
· The manufacturer should have written specifications for ingredients.· The manufacturer should have documentation to demonstrate adequate knowledge of the vendor's process, e.g. process flow charts, on-site evaluations, identification of critical control points, specifications, control limits, monitoring programmes and frequencies, corrective action and verification procedures.
· The manufacturer should have data to demonstrate the capability of the vendor's process to manufacture consistently within specifications.
· Prior to implementation of a periodic monitoring programme the firm should analyse an appropriate number of consecutive lots to establish a historical database and confirm adherence to specifications.
· The manufacturer should conduct periodic monitoring to verify adherence to specifications.
· The manufacturer should conduct vendor audits to validate the status of the vendor certification programme.
Specification requirements
Where incoming ingredients are not likely to impact on the safety of the food:
· The manufacturer should have written specifications for these ingredients.
· Purchasing specifications should include a provision for compliance with the food law.
· The supplier should provide assurance that the ingredients meet specifications.
When ingredients are found not to meet specifications, the manufacturer investigates and identifies the root cause. If the ingredients do not meet specifications but have not been used, the case is not considered a deviation; however, if it is possible that ingredients that do not meet specifications have been used, the manufacturer should initiate deviation/correction control procedures.
PACKAGING
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5.4 Packaging Packaging design and materials should provide adequate protection for products to minimize contamination, prevent damage, and accommodate proper labelling. Packaging materials or gases where used must be non-toxic and not pose a threat to the safety and suitability of food under the specified conditions of storage and use. Where appropriate, reusable packaging should be suitably durable, easy to clean and, where necessary; disinfect. |
Where appropriate, the manufacturer should control incoming packaging materials from the supplier using an approach similar to the options suggested for incoming ingredients.
WATER
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5.5 Water 5.5.1 In contact with food Only potable water should be used In food handling and processing, with the following exceptions: - for steam production, fire control and other similar purposes not connected with food; and - in certain food processes, e.g. chilling, and in food handling areas, provided this does not constitute a hazard to the safety and suitability of food (e.g. the use of clean seawater). Water recirculated for reuse should be treated and maintained in such a condition that no risk to the safety and suitability of food results from its use. The treatment process should be effectively monitored. Recirculated water which has received no further treatment and water recovered from processing of food by evaporation or drying may be used, provided its use does not constitute a risk to the safety and suitability of food. |
Additional points to consider
· Water should meet the requirements of the regulations. Water should be analysed by the manufacturer or municipality at a frequency adequate to confirm its potability. Water from sources other than municipal supplies must be treated as necessary and tested to ensure potability.· There should be no cross-connections between potable and non-potable water supplies. All hoses, taps and other similar possible sources of contamination should be designed to prevent back-flow or back-siphonage.
· Where it is necessary to store water, storage facilities should be adequately designed, constructed and maintained (e.g. covered) to prevent contamination.
· The volume, temperature and pressure of the potable water should be adequate for all operational and clean-up demands.
· Water treatment chemicals, where used, should not result in unacceptable chemical residues in the water.
· Chemical treatment should be monitored and controlled to deliver the desired concentration and to prevent contamination.
· Recirculated water should be treated, monitored and maintained as appropriate to the intended purpose. Recirculated water should have a separate distribution system which is clearly identified.
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5.5.2 As an ingredient Potable water should be used wherever necessary to avoid food contamination. |
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5.5.3 Ice and steam Ice should be made from water that complies with section 4.4.1. Ice and steam should be produced, handled and stored to protect them from contamination. Steam used in direct contact with food or food contact surfaces should not constitute a threat to the safety and suitability of food. |
Additional points to consider
· Ice used as an ingredient or in direct contact with food should be made from potable water and protected from contamination.· Boiler treatment chemicals used should be acceptable to the regulator and should not result in unacceptable residues.
· Boiler feed water should be tested regularly, and its chemical treatment should be controlled to prevent contamination.
· The steam supply should be generated from potable water and should be adequate to meet operational requirements.
· Traps should be provided as necessary to ensure adequate condensate removal and elimination of foreign materials.
MANAGEMENT AND SUPERVISION
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5.6 Management and supervision The type of control and supervision needed will depend on the size of the business, the nature of its activities and the types of food involved. Managers and supervisors should have enough knowledge of food hygiene principles and practices to be able to judge potential risks, take appropriate preventive and corrective action, and ensure that effective monitoring and supervision takes place. |
DOCUMENTATION AND RECORDS
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5.7 Documentation and records Where necessary, appropriate records of processing, production and distribution should be kept and retained for a period that exceeds the shelf-life of the product. Documentation can enhance the credibility and effectiveness of the food safety control system. |
GENERAL RECORD REQUIREMENTS
The following are requirements for all record-keeping activities:
· Records should be legible and permanent and should accurately reflect the actual event, condition or activity.· Errors or changes should be identified in a manner such that the original record is clear, e.g. struck out with a single stroke and initialed near the correction or change.
· Each entry on a record should be made by the responsible person at the time the event occurs. The completed records should be signed and dated by the responsible person.
· Critical records, e.g. records related to the adequacy of the thermal process and the achievement of a hermetic seal, should be signed and dated by a qualified individual designated by management prior to distribution of the product. All other records should be reviewed at an appropriate frequency to provide an early indication of potentially serious deficiencies.
· Records should be retained for one year after the expiry date on the label or container or, if there is no expiry date, for two years after the date of sale.
· Records should be maintained at the manufacturing plant and should be available upon request.
RECALL PROCEDURES
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5.8 Recall procedures Managers should ensure effective procedures are in place to deal with any food safety hazard and to enable the complete, rapid recall of any implicated lot of the finished food from the market. Where a product has been withdrawn because of an immediate health hazard, other products which are produced under similar conditions, and which may present a similar hazard to public; health, should be evaluated for safety and may need to be withdrawn. The need for public warnings should be considered. Recalled products should be held under supervision until they are destroyed, used for purposes other than human consumption, determined to be safe for human consumption, or reprocessed in a manner to ensure their safety. |
There should be a written procedure for recall, which should include:
· The person or persons responsible, e.g. recall coordinator(s)· The roles and responsibilities for coordination and implementation of a recall
· Methods to identify, locate and control recalled product
· A requirement to investigate other products that may be affected by the hazard and that should be included in the recall
· A procedure for monitoring the effectiveness of the recall to the appropriate level of distribution specified in the recall notice
Recall information should include the following:
· Amount of product produced, in inventory and distributed· Name, size, code or lot numbers of food recalled
· Area of distribution of product, e.g. local, national, international
· Reason for the recall
Product code identification
· Each pre-packaged food should have permanent, legible code marks or lot numbers and where required expiry or "best before" dates on the packages.· Code marks used and the exact meaning of the codes should be available.
Recall capability
The manufacturer should be capable of producing accurate information on a timely basis to verify that all affected product can be rapidly identified and removed from the marketplace. This can be demonstrated by the manufacturer as follows:
· Records of customer names, addresses and telephone numbers available for the lot tested
· Records of production, inventory and distribution by lot available for the lot tested
· Periodic testing to verify the capability of the procedure for rapid identification and control of a code lot of potentially affected product and for reconciling the amount of product produced, in inventory and in distribution; identification and correction of any deficiencies in the recall procedure
Distribution records
Distribution records should contain sufficient information to permit traceability to a particular code or lot number. The following minimum information should be required for distribution records:
· Product identification and size
· Lot number or code
· Quantity
· Customers' names, addresses and telephone numbers to the initial level of product distribution
Objective
To introduce the participants to Chapter 6 of the Codex General Principles of Food Hygiene and to examine the importance and requirements of maintenance and sanitation
Suggested methods of instruction
· Lecture
· Exercise: calculation of sanitizer concentration
· Homework: cleaning and sanitizing
Aids
· Overhead transparencies/slides
· Handout
References
· Recommended International Code of Practice - General Principles of Food Hygiene [CAC/RCP 1-1969, Rev. 3 (1997)], Section VI - reproduced below in shaded boxes
Time frame
· Two hours lecture
Content
· Objectives and rationale
· Maintenance and cleaning
· Cleaning programmes
· Pest control systems
· Waste management
· Monitoring effectiveness
Learning outcome
Participants should understand the importance and relationship of sanitation and maintenance to food safety and hygiene.
OBJECTIVES AND RATIONALE
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SECTION VI - ESTABLISHMENT: MAINTENANCE AND SANITATION Objectives: To establish effective systems to: - ensure adequate and appropriate maintenance and cleaning; Rationale: To facilitate the continuing effective control of food hazards, pests, and other agents likely to contaminate food. |
MAINTENANCE AND CLEANING
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6.1 Maintenance and cleaning 6.1.1 General Establishments and equipment should be kept in an appropriate state of repair and condition to: - facilitate all sanitation procedures; Cleaning should remove food residues and dirt which may be a source of contamination. The necessary cleaning methods and materials will depend on the nature of the food business. Disinfection may be necessary after cleaning. Cleaning chemicals should be handled and used carefully and in accordance with manufacturers' instructions and stored, where necessary, separated from food, in clearly identified containers to avoid the risk of contaminating food. |
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6.1.2 Cleaning procedures and methods Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the use of water, and chemical methods using detergents, alkalis or acids. Cleaning procedures will involve, where appropriate: - removing gross debris from surfaces; - applying a detergent solution to loosen soil and bacterial film and hold them in solution or suspension; - rinsing with water which: complies with section 4, to remove loosened soil and residues of detergent; - dry cleaning or other appropriate methods for removing and collecting residues and debris; and - where necessary, disinfection. |
Additional points to consider
· Cleaning and sanitizing equipment should be designed for its intended use and properly maintained.· The sanitation programme should be carried out in such a manner that food or packaging materials are not contaminated (e.g. by aerosols or chemical residues) during or subsequent to cleaning and sanitizing.
· Operations should only begin after sanitation requirements have been met.
CLEANING PROGRAMMES
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6.2 Cleaning programmes Cleaning and disinfection programmes should ensure that all parts of the establishment are appropriately clean, and should include the cleaning of cleaning equipment. Cleaning and disinfection programmes should be continually and effectively monitored for their suitability and effectiveness and where necessary, documented. Where written cleaning programmes are used, they should specify: - areas, items of equipment and utensils to be cleaned; Where appropriate, programmes should be drawn up in consultation with relevant specialist expert advisors. |
Additional points to consider: cleaning of equipment
The manufacturer should have a written cleaning and sanitation programme for all equipment which includes:
· The name of responsible person
· The frequency of the activity
· Chemicals and concentration used
· Temperature requirements
· Procedures for cleaning and sanitizing
The procedures for cleaning and sanitizing are different depending on whether the equipment is cleaned out of place (COP), e.g. hand-cleaned, or cleaned in place (CIP).
For COP equipment, the procedures should be specified as follows:
· Identification of equipment and utensils
· Disassembly/reassembly instructions as required for cleaning and inspection
· Identification of areas on equipment requiring special attention
· Method of cleaning, sanitizing and rinsing
For CIP equipment, the procedures should be specified as follows:
· Identification of lines and/or equipment
· CIP set-up instructions
· Method of cleaning, sanitizing and rinsing
· Disassembly/reassembly instructions as required for cleaning and inspection
Additional points to consider: cleaning of premises
The manufacturer should have a written cleaning and disinfection programme for premises (preparation, processing and storage areas) which specifies areas to be cleaned, method of cleaning, person responsible and frequency of the activity. Special sanitation and housekeeping procedures required during processing should be specified within the document, e.g. removal of product residues during breaks.
PEST CONTROL SYSTEMS
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6.3 Pest control systems 6.3.1 General Pests pose a major threat to the safety and suitability of food; Pest infestations can occur where there are breeding sites and a supply of food. Good hygiene practices should be employed to avoid creating an environment conducive to pests. Good sanitation, inspection of incoming materials and good monitoring can minimize the likelihood of infestation and thereby limit the need for pesticides. |
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6.3.2 Preventing access Buildings should be kept in good repair and condition to prevent pest access and to eliminate potential breeding sites. Holes, drains and other places where pests are likely to gain access should be kept sealed. Wire mesh screens, for example on open windows, doors and ventilators, will reduce the problem of pest entry. Animals should, wherever possible, be excluded from the grounds of factories and food processing plants. |
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6.3.3 Harbourage and infestation The availability of food and water encourages pest harbourage and infestation. Potential food sources should be stored in pest-proof containers and/or stacked above the ground and away from walls. Areas both inside and outside food premises should be kept clean. Where appropriate, refuse should be stored in covered, pest-proof containers. |
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6.3.4 Monitoring and detection Establishments and surrounding areas should be regularly examined for evidence of infestation. |
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6.3.5 Eradication Pest infestations should be dealt with immediately and without adversely affecting food safety or suitability. Treatment with chemical, physical or biological agents should be carried out without posing a threat to the safety or suitability of food. |
Additional points to consider
There should be an effective written pest control programme for the premises and equipment that includes:
· The name of the person and the operator assigned responsibility for pest control· Where applicable, the name of the pest control company or the name of the person contracted for the pest control programme
· The list of chemicals used, the concentration, the location where applied, method and frequency of application
· A map of trap locations
· The type and frequency of inspection to verify the effectiveness of the programme
In addition, the following should be considered:
· Pesticides used should be acceptable to the food control regulatory authorities and should be used in accordance with the label instructions.· Treatment of equipment, premises or ingredients for pest control should be conducted in such a manner as to ensure that the permitted maximum residue limit is not exceeded, e.g. by limiting the number of fumigation treatments per lot.
· Birds and animals, other than those intended for slaughter, should be excluded from establishments.
WASTE MANAGEMENT
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6.4 Waste management Suitable provision must be made for the removal and storage of waste. Waste must not be allowed to accumulate in food handling, food storage, and other working areas and the adjoining environment except so far as is unavoidable for the proper functioning of the business. Waste stores must be kept appropriately clean. |
Additional points to consider
· Adequate facilities and equipment should be provided and maintained for the storage of waste and inedible material prior to removal from the establishment. These facilities should be designed to prevent contamination.· Containers used for waste should be clearly identified, leakproof and, where appropriate, kept covered.
· Waste should be removed and containers cleaned and sanitized at an appropriate frequency to minimize contamination potential.
MONITORING EFFECTIVENESS
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6.5 Monitoring effectiveness Sanitation systems should be monitored for effectiveness, periodically verified by means such as audit pre-operational inspections or, where appropriate, microbiological sampling of environment and food contact surfaces and regularly reviewed and adapted to reflect changed circumstances. |
Objective
To introduce the participants to Chapter 7 of the Codex General Principles of Food Hygiene and to examine the importance and requirements of personal hygiene in preventing contamination of food and in food safety
Suggested method of instruction
· Lecture
Aids
· Overhead transparencies/slides
· Handout
· Video: Germ busters -A guide to good hygiene
References
· Recommended International Code of Practice - General Principles of Food Hygiene [CAC/RCP 1-1969, Rev. 3 (1997)], Section VII - reproduced below in shaded boxes
Time frame
· One hour
Content
· Objectives and rationale
· Health status
· Illness and injuries
· Personal cleanliness
· Personal behaviour
· Visitors
Learning outcome
Participants should understand the importance and relationship of personal hygiene to food safety and to the prevention of food contamination.
OBJECTIVES AND RATIONALE
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SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE Objectives: To ensure that those who come directly or indirectly into contact with food are not likely to contaminate food by: - maintaining an appropriate degree of personal cleanliness; Rationale: People who do not maintain an appropriate degree of personal cleanliness, who have certain illnesses or conditions or who behave inappropriately, can contaminate food and transmit illness to consumers. |
HEALTH STATUS
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7.1 Health status People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, should not be allowed to enter any food handling area if there is a likelihood of their contaminating food. Any person so affected should immediately report illness or symptoms of illness to the management. Medical examination of a food handler should be carried out if clinically or epidemiologically indicated. |
Additional points to consider
· The manufacturer should have and enforce a policy to prevent personnel known to be suffering from or known to be carriers of a disease transmissible through food from working in food handling areas.· The manufacturer should require that employees advise management when they are suffering from a communicable disease likely to be transmitted through food.
· Employees having open cuts or wounds should not handle food or food contact surfaces unless the injury is completely protected by a secure waterproof covering, e.g. rubber gloves.
ILLNESS AND INJURIES
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7.2 Illness and injuries Conditions which should be reported to management so that the need for medical examination and/of possible exclusion from food handling can be considered, include: - jaundice |
PERSONAL CLEANLINESS
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7.3 Personal cleanliness. Food handlers should maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head covering and footwear. Cuts and wounds, where personnel are permitted to continue working, should be covered by suitable waterproof dressings. Personnel should always wash their hands when personal cleanliness may affect food safety, for example: - at the start of food handling activities; |
Additional points to consider
· All persons should wash their hands upon entering food handling areas, before starting work, after handling contaminated materials, after break and after using toilet facilities. Where necessary to minimize microbiological contamination, employees should use disinfectant hand dips.· Protective clothing, hair covering, footwear and/or gloves appropriate to the operation that the employee is engaged in, e.g. effective hair coverings for employees in production areas, should be worn and maintained in a sanitary manner.
PERSONAL BEHAVIOUR
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7.4 Personal behaviour People engaged in food handling activities should refrain from behaviour which could result in contamination of food, for example: - smoking; Personal effects such as jewellery, watches, pins or other items should not be worn or brought into food handling areas if they pose a threat to the safety and suitability of food. |
Additional points to consider
· Any behaviour that could result in contamination of food, such as eating, use of tobacco or chewing gum or unhygienic practices such as spitting, should be prohibited in food handling areas.· All persons entering food handling areas should remove jewellery and other objects that could fall into or otherwise contaminate food. Jewellery that cannot be removed, such as wedding bands and medical alerts, should be covered.
· Personal effects and street clothing should not be kept in food handling areas and should be stored in such a manner as to prevent contamination.
VISITORS
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7.5 Visitors Visitors to food manufacturing, processing or handling areas should, where appropriate, wear protective clothing and adhere to the other personal hygiene provisions in this section. |
Additional points to consider
· Access of personnel and visitors should be controlled to prevent contamination. The traffic pattern of employees should not result in cross-contamination of the product.
Objective
To introduce the participants to Chapter 8 of the Codex General Principles of Food Hygiene and to examine the importance and requirements of transportation and good transportation practices in preventing contamination of the food and in food safety
Suggested methods of instruction
· Lecture
· Exercise
Aids
· Overhead transparencies/slides
· Handout
Reference
· Recommended International Code of Practice-General Principles of Food Hygiene [CAC/RCP 1-1969, Rev. 3 (1997)]/Section VIII - reproduced below in shaded boxes
Time frame
· One hour lecture
· One hour exercise
Content
· Objectives and rationale
· General considerations
· Requirements
· Use and maintenance
· Transportation and distribution
Exercise
Break the trainees into groups and have each group identify potential hazards and controls associated with transportation of a specific product/e.g. fish in ships, milk in tanker trucks and peanuts during storage and distribution (30 minutes to prepare and 30 minutes to present findings).
Learning outcome
Participants should understand the importance and relationship of transportation and good transportation practices in preventing contamination of food and in food safety.
OBJECTIVES AND RATIONALE
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SECTION VIII-TRANSPORTATION Objectives: Measures should be taken where necessary to: - protect food from potential sources of contamination; Rationale: Food may become contaminated, or may not reach its destination in a suitable condition for consumption, unless effective control measures are taken during transport, even where adequate hygiene control measures have been taken earlier in the food chain. |
GENERAL CONSIDERATIONS
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8.1 General Food must be adequately protected during transport. The type of conveyances or containers required depends on the nature of the food and the conditions under which it has to be transported. |
REQUIREMENTS
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8.2 Requirements Where necessary, conveyances and bulk containers should be designed and constructed so that they: - do not contaminate foods or packaging; - can be effectively cleaned and, where necessary, disinfected; - permit effective separation of different foods or foods from non-food items where necessary during transport; - provide effective protection from contamination, including dust and fumes; - can effectively maintain any temperature, humidity, atmosphere and other conditions necessary to protect food from harmful or undesirable microbial growth and deterioration likely to render it unsuitable for consumption; and - allow any necessary temperature, humidity and other conditions to be checked. |
Additional points to consider
· Ingredients requiring refrigeration should be transported at 4°C or less and should be appropriately monitored. Frozen ingredients should be transported at temperatures that do not permit thawing.· Food products should be transported under conditions that prevent microbiological, physical and chemical hazards.
USE AND MAINTENANCE
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8.3 Use and maintenance Conveyances and containers for transporting food should be kept in an appropriate state of cleanliness, repair and condition. Where the same conveyance or container is used for transporting different foods, or non-foods, effective cleaning and, where necessary, disinfection should take place between loads. Where appropriate, particularly in bulk transport, containers and conveyances should be designated and marked for food use only and be used only for that purpose. |
Additional points to consider
The manufacturer should verify that carriers are suitable for the transportation of food. For example:
· Carriers should be inspected by the manufacturer on receipt and prior to loading to ensure they are free from contamination and suitable for the transportation of food.· The manufacturer should have a programme in place to demonstrate the adequacy of cleaning and sanitizing. For example, for bulk carriers a written cleaning and sanitizing procedure should be available.
· Where the same carriers are used for food and non-food loads (e.g. dual use), procedures should be in place to restrict the type of non-food loads to those that do not pose a risk to subsequent food loads after an acceptable cleaning or to food loads in the same shipment. For example/the manufacturer may require a cleaning certificate and a record of the previous material transported prior to loading or unloading of dual-use tankers, or may have a programme in place to verify the adequacy of cleaning, e.g. tanker inspection, sensory evaluation of ingredients and/or analysis, as appropriate.
· Carriers should be loaded, arranged and unloaded in a manner that prevents damage and contamination of the food.
· Bulk tanks should be designed and constructed to permit complete drainage and to prevent contamination.
· Where appropriate, materials used in carrier construction should be suitable for food contact.
TRANSPORTATION AND DISTRIBUTION
The transportation and distribution segments are very diverse. In many cases, transportation firms may be handling a variety of products in addition to food, which adds to the complexity of the situation.
The first step is to identify those circumstances that pose a significant health risk, such as improper handling of sensitive products or ineffective cleaning or sanitizing of transportation vehicles. For example, inadequate control of temperatures during transportation and distribution can contribute to microbial growth, formation of mycotoxins, spoilage and/or deterioration of certain products.
A recent example of improper practice has served to underscore needs in this area. An outbreak of salmonellosis in the United States was caused by the hauling of pasteurized ice-cream mix in a tanker truck that had previously carried raw eggs. This example illustrates the importance of preventing cross-contamination.
HACCP plans developed by the food industry must consider the control of temperatures and contamination during the transport of foods. A food business operator may require an HACCP plan as a condition of doing business with a particular transportation firm.
Properly designed HACCP-based good transportation practices for the transportation and distribution sector may be a more appropriate approach than HACCP plans. General education programmes are needed to alert food transporters to the potential hazards that can be associated with the transportation and distribution (including storage) of food products. Requirements for handling and distribution of food products or ingredients must be developed by food manufacturers, and these requirements must be communicated to transportation and distribution businesses. Transporters or storage facilities should be required to take proper hygienic measures to protect the food and should be required to keep and retain records that will document their adherence to food safety plans.
Objective
To provide the participants with knowledge of the importance of product information in ensuring that consumers have adequate information to avoid mishandling food and to make informed choices regarding food
Suggested methods of instruction
· Lecture
· Exercise
Aids
· Overhead transparencies/slides
· Handout
References
· Recommended International Code of Practice - General Principles of Food Hygiene [CAC/RCP 1-1969, Rev 3 (1997)], Section IX - reproduced below in shaded boxes· Codex General Standard for the Labelling of Prepackaged Foods (World-wide Standard) [Codex Stan 1-1985 (Rev 1-1991)]
· Codex General Guidelines on Claims [CAC/GL 1-1979 (Rev. 1-1991)]
· Codex Guidelines on Nutrition Labelling [CAC/GL 2-1985 (Rev 1-1993)]
Time frame
· 30 minutes lecture
· 30 minutes exercise
Content
· Objectives and rationale
· Lot identification
· Product information
· Labelling
· Consumer education
Exercise
The instructor should have the trainees identify the type of information that should be available on product labels and the type of information that should be provided to consumers regarding the safe handling of foods.
Learning outcome
Participants should understand the importance of product information in ensuring that consumers have adequate information to prevent mishandling of food and can make informed choices regarding food. Participants should also be aware of the Codex standards regarding labelling.
OBJECTIVES AND RATIONALE
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SECTION IX - PRODUCT INFORMATION AND CONSUMER AWARENESS Objectives: Products should bear appropriate information to ensure that: - adequate and accessible information is available to the next person in the food chain to enable them to handle, store, process, prepare and display the product safely and correctly; - the lot or batch can be easily identified and recalled if necessary. Consumers should have enough knowledge of food hygiene to enable them to: - understand the importance of product information; Information for industry or trade users should be clearly distinguishable from consumer information, particularly on food labels. Rationale: Insufficient product information, and/or inadequate knowledge of general food hygiene, can lead to products being mishandled at later stages in the food chain. Such mishandling can result in illness, or products becoming unsuitable for consumption, even where adequate hygiene control measures have been taken earlier in the food chain. |
LOT IDENTIFICATION
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9.1 Lot identification Lot identification is essential in product recall and also helps effective stock rotation. Each container of food should be permanently marked to identify the producer and the lot. Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) applies. |
PRODUCT INFORMATION
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9.2 Product Information All food products should be accompanied by or bear adequate information to enable the next person in the food chain to handle, display, store and prepare and use the product safely and correctly. |
LABELLING
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9.3 Labelling Prepackaged foods should be labelled with clear instructions to enable the next person in the food chain to handle, display store and use the product safely: Codex General Standard for the Labelling 1 of Prepackaged Foods (CODEX STAN 1-1985) applies. |
CONSUMER EDUCATION
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9.4 Consumer education Health education programmes should cover general food hygiene. Such programmes should enable consumers to understand the importance of any product information and to follow any instructions accompanying products, and make informed choices. In particular consumers should be informed of the relationship between time/temperature control and foodborne illness. |
Objective
To introduce the participants to Chapter 10 of the Codex General Principles of Food Hygiene and to examine the importance of training those engaged in food business operations who come directly or indirectly into contact with food to a level appropriate to the operations they are to perform
Suggested method of instruction
· Lecture
Aids
· Overhead transparencies/slides
· Handout
References
· Recommended International Code of Practice-General Principles of Food Hygiene [CAC/RCP 1-1969, Rev. 3 (1997)], Section X - reproduced below in shaded boxes· Section 1 of this training manual
Time frame
· 30 minutes lecture
Content
· Objective and rationale
· Awareness and responsibilities
· Training programmes
· Instruction and supervision
· Refresher training
Learning outcome
Participants should understand the importance of training those engaged in food business operations to a level appropriate to the operations they are to perform.
OBJECTIVE AND RATIONALE
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SECTION X - TRAINING Objective: Those engaged in food operations who come directly or indirectly into contact with food should be trained, and/or instructed in food hygiene to a level appropriate to the operations they are to perform. Rationale: Training is fundamentally important to any food hygiene system. Inadequate hygiene training, and/or instruction and supervision of all people involved in food elated activities pose a potential threat to the safety of food and its suitability for consumption. |
AWARENESS AND RESPONSIBILITIES
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10.1 Awareness and responsibilities Food hygiene training is fundamentally important. All personnel should be aware of their role and responsibility in protecting food from contamination or deterioration. Food handlers should have the necessary knowledge and skills to enable them to handle food hygienically. Those who handle a strong cleaning chemicals or other potentially hazardous chemicals should be instructed in safe handling techniques. |
TRAINING PROGRAMMES
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10.2 Training programmes Factors to take into account in assessing the level of training required include: - the nature of the food, in particular its ability to sustain growth of pathogenic or spoilage microorganisms; - the manner in which the food is handled and packed, including the probability of contamination; - the extent and nature of processing or further preparation before final consumption; - the conditions under which the food will be stored; and - the expected length of time before consumption. |
Additional points to consider
· Training should be appropriate to the complexity of the manufacturing process and the tasks assigned.· Personnel should be trained to understand the importance of the critical control points for which they are responsible, the critical limits, the procedures for monitoring, the action to be taken if the limits are not met and the records to be kept.
· Personnel responsible for maintenance of equipment having an impact on food safety should be appropriately trained to identify deficiencies that could affect product safety and to take appropriate corrective action, e.g. in-house repairs, contract repairs. Individuals performing maintenance on specific equipment, e.g. closing machines, recorders, etc., should be appropriately trained.
· Personnel and supervisors responsible for the sanitation programme should be appropriately trained to understand the principles and methods of effective cleaning and sanitizing.
· Additional training, e.g. specific technical training, apprenticeship programmes, etc., should be provided as necessary to ensure current knowledge of equipment and process technology.
INSTRUCTION AND SUPERVISION
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10.3 Instruction and supervision Periodic assessments of the effectiveness of training and instruction programmes should be made, as well as routine supervision and checks to ensure that procedures are being carried out effectively. Managers and supervisors of food processes should have the necessary knowledge of food hygiene principles and practices to be able to judge potential risks and take the necessary action to remedy deficiencies. |
REFRESHER TRAINING
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10.4 Refresher training Training programmes should be routinely reviewed and updated where necessary. Systems should be in place to ensure that food handlers remain aware of all procedures necessary to maintain the safety and suitability of food. |
Additional points to consider
The manufacturer should have a written training programme for employees which should be delivered as follows:
· Appropriate training in personal hygiene and hygienic handling of food should be provided to all food handlers at the beginning of their employment.· The original food hygiene training should be reinforced and updated at appropriate intervals.
