Codex Alimentarius Commission and HACCP

CODEX ALIMENTARIUS COMMISSION 
  • The Codex Alimentarius Commission is an international body established to develop international standards for food.
  • It aims to protect the health of consumers while ensuring fair practices in the food trade.

Hazard Analysis Critical Control Point (HACCP)

  • HACCP system is the internationally recognized system to help assure safe food production. HACCP emphasizes prevention in the avoidance of food safety problems.
  • The HACCP system is made up of three parts:
    • The identification of hazards, and the determination of the severity of the hazard and risks.
    • The determination of critical control points (CCP) is required to control the hazard. A critical control point is a location, practice, procedure or process which can be used to minimize or prevent unacceptable contamination, survival or growth of food-borne pathogens or spoilage organisms, or introduction of unwanted chemicals or foreign objects.
    • Establishment and implementation of monitoring procedures to determine that each CCP is under control. Monitoring systems must be able to effectively determine if a CCP is under control. Corrective action must be defined to be used when a CCP monitoring point shows that the system is out of control.
Last modified: Friday, 15 April 2011, 12:09 PM