News

Go back

07.02.2024 - Foods

HACCP: Updated Requirements in the Basic Principles of Food Hygiene

The principles formulated in the Codex Alimentarius serve as guidelines for implementing Good Hygiene Practices (GHP) along the entire food chain. Their goal is to ensure that only food that is both safe and suitable for consumption reaches the market. They also serve as guidance for the application of HACCP principles and clarify the interactions between GHP and HACCP. Additionally, CXC 1-1969 provides a foundation for the development of industry- and product-specific codes of conduct.

An overview of the changes in CXC 1-1969: 

• The promotion of a food safety culture becomes a requirement for the implementation of food safety systems. 
• Measures for implementing Good Hygiene Practices, such as controls of work processes, facility design, primary production, labeling, consumer awareness, and training, are essential.
• The control of hazards is of great importance. While the decision tree in the new principles is not mandatory, it requires effective validation and review of the HACCP system and plans.
• The training and competencies of employees in the field of food hygiene are fundamental. 
• The control of work processes is crucial, as improper controls can lead to unsafe or unsuitable food for consumption.
• Product information and consumer awareness are key factors. Clear and easily understandable information should be provided to help consumers recognize food allergens, protect their food from contamination, and prevent the growth/survival of pathogens through proper storage, handling, and preparation.
• Guidelines for lot identification and traceability, as well as some changes to definitions and newly added definitions, should be noted.

In our Tentamus laboratories, we regularly create HACCP concepts. We provide you with fast and reliable results.

Sourc

es:

https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/pt/