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CODEX HACCP Short Introduction

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CODEX HACCP Short Introduction

  1. 1. CODEX GENERAL PRINCIPLES OF FOOD HYGIENE SPMC-ENVIRONMENTAL CONSULTANTS http://www.SPMCpk.com/ 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. •

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