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CC FH 

CODEX COMMITTEE ON FOOD HYGIENE

 

 Host Government : United States of America

 

 Term of Reference :

 

The Codex Committee on Food Hygiene (CCFH) is responsible;

 

  • To draft basic provisions on food hygiene applicable to all food;
  • To consider, amend if necessary and endorse provisions on hygiene prepared by Codex commodity committees and contained in Codex commodity standards;
  • To consider, amend if necessary and endorse provisions on hygiene prepared by Codex commodity committees and contained Codex codes of practice unless, in specific cases, the Commission has decided otherwise;
  • To draft provisions on hygiene applicable to specific food items or food group, whether coming within the terms of reference of a Codex Commodity committee or not;
  • To consider specific hygiene problems assigned to it by the Commission;
  • To suggest and prioritize areas where there is a need for microbiological risk assessment at the international level and to develop questions to be addressed by the risk assessors;
  • To consider microbiological risk management matters in relation to food hygiene, including food irradiation, and in relation to the risk assessment of FAO and WHO.

 

 

Existing Codex Standards related to Food Hygiene that has been adopted by the Codex Alimentarius Commission includes;

 

  1. Recommended International Code of Practice – General Principles of Food Hygiene – CAC/RCP 1-1969
  2. Recommended International Code of Hygienic Practice for Canned Fruit and Vegetable Products – CAC/RCP 2-1969
  3. Recommended International Code of Hygienic Practice for Dried Fruits – CAC/RCP 3-1969
  4. Recommended International Code of Hygienic Practice for Desiccated Coconuts – CAC/RCP 4-1971
  5. Recommended International Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi – CAC/RCP 5-1971
  6. Recommended International Code of Hygienic Practice for Tree Nuts – CAC/RCP 6-1972
  7. Recommended International Code of Hygienic Practice for Egg Products – CAC/RCP 15-1976
  8. Recommended International Code of Hygienic Practice for Groundnuts (Peanuts) – CAC/RCP 22-1979
  9. Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods – CAC/RCP 23-1979
  10. Recommended International Code of Hygienic Practice for Smoked Fish – CAC/RCP 25-1979
  11. Recommended International Code of Hygienic Practice for the Processing of Frog Legs – CAC/RCP 30-1983
  12. Recommended International Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters – CAC/RCP 33-1985
  13. Recommended International Code of Hygienic Practice for the Storage and Transport of Edible Oils and Fats in Bulk – CAC/RCP 36-1987
  14. Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering – CAC/RCP 39-1993
  15. Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods – CAC/RCP 40-1993
  16. Code of Hygienic Practice for Spices and Dried Aromatic Plants – CAC/RCP 42-1995
  17. Code of Hygienic Practice for the Preparation and Sale of Street Foods – CAC/RCP 43-1995
  18. Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food – CAC/RCP 47-2001
  19. Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life – CAC/RCP 46-1999
  20. Recommended Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) – CAC/RCP 48-2001
  21. Code of Hygienic Practice for Fresh Fruits and Vegetables – CAC/RCP 53-2003
  22. Code of Hygienic Practice for Milk and Milk Products – CAC/RCP 57-2004
  23. Code of Hygienic Practice for Meat – CAC/RCP 58-2005
  24. Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products – CAC/GL 14-1991
  25. Principles for the Establishment and Application of Microbiological Criteria for Foods – CAC/GL 21-1997
  26. Principles and Guidelines for the Conduct of Microbiological Risk Assessment – CAC/GL 30-1999
  27. Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in Ready-to-Eat Foods – CAC/GL 61-2007
  28. Principles and Guidelines for the Conduct of Microbiological Risk Management – CAC/GL 63-2007
  29. Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood – CAC/GL 73-2010
  30. Guideline Procedure for the Visual Inspection of Lots of Canned Foods for Unacceptable Defects –CAC/GL 17-1993
  31. Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods – CAC/RCP 8-1976, Rev.3-2008
  32. Revised Regional Guidelines for the Design of Control Measures fro Street Vended Foods in Africa –CAC/GL 22-Rev.1-1999
  33. Principles for the Establishment and Application of Microbiological Criteria for Foods – CAC/GL 21-1997
  34. Code of Practice to Minimize and Contain Antimicrobial Resistance – CAC/RCP 61-2005
  35. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application – CAC/GL 18-1993
  36. Guidelines for the Validation of Food Safety Control Measures – CAC/GL 69-2008
  37. Code of Hygienic Practice for Powdered Formula for Infants and Young Children – CAC/RCP 66-2008

Modified: March 28, 2013 at 3:15 am