Food Hygiene

CODEX Definition: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.

Prerequisite Program

CODEX Definition : A program that is required prior to the application of the HACCP system to ensure that a [fish and shellfish processing] facility is operating according to the Codex Principles of Food Hygiene, the appropriate Code of Practice and appropriate food safety legislation.

Prerequisite Programs

Effective implementation of prerequisite programs (PRPs) is essential to establish a sound foundation prior to application of HACCP or other food safety management systems.

Ineffective implementation of PRPs will likely lead to ineffective implementation of HACCP (Hazard Analysis and Critical Control Point) systems.

Good Agricultural Practices

Recommended practices for primary production of foodstuffs (e.g. fruits and vegetables, cereals and legumes, livestock, fish and shellfish).

Primary Production (defined) Those steps in the food chain up to and including, for example, harvesting, slaughter, milking, fishing.

Normative Documents ‐ GAPs

  • Codex Alimentarius Commission – Code of Practice for Fish and Fishery Products (CAC/RCP 52‐2003) [Principle focus on harvest and post‐harvest handling.]
  • Codex Alimentarius Commission – Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53‐ 2003)
  • Codex Alimentarius Commission – Recommended Code of Practice on Good Animal Feeding (CAC/RCP 54‐2004)
  • Several other Codex standards also apply to primary production.

Codex General Principles of Food  Hygiene – Primary Production

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.

  • Primary Considerations at Primary Production:

– Environmental Hygiene

– Hygienic Production of Food Sources

– Handling, Storage and Transport

– Cleaning, Maintenance and Personnel Hygiene at Primary Production

Good Manufacturing Practices:

Normative Documents ‐ GMPs

  • Codex Alimentarius Commission – General Principles of Food Hygiene (CAC/RCP 1‐1969, Rev. 4‐2003)
  • US Food and Drug Administration – Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food (21 CFR Part 110)
  • PAS 220:2008 – Prerequisite Programs on Food Safety for Food Manufacturing [Now adopted as ISO/TS 22002‐1:2009 – Prerequisite Programs on Food Safety – Part 1: Food Manufacturing]

Codex General Principles of Food Hygiene

  1. Primary production *
  2. Establishment: design and facilities
  3. Control of operation
  4. Establishment: maintenance and sanitation *
  5. Establishment: personal hygiene *
  6. Transportation
  7. Product information and consumer awareness
  8.  Training