Codex Alimentarius Commission

The Codex Alimentarius Commission was created in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to develop International food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. South Africa is a member of Codex and the Codex contact point is with the Department of Health.

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Codex General Principles for Food Hygiene [CAC/RCP 1-1969, Rev. 3-1997, Amd. (1999)] – applied to grain silo operations

These General Principles lay a firm foundation for ensuring food hygiene and should be used in conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on microbiological criteria. The document follows the food chain from primary production through to final consumption, highlighting the key hygiene controls at each stage. It recommends a HACCP-based approach, wherever possible, to enhance food safety.

The controls described in this General Principles document are internationally recognized as essential to ensure the safety and suitability of food for consumption.

Objectives of the Codex General Principles

The objectives of the Codex general principles for food hygiene are to:

• identify the essential principles of food hygiene applicable throughout the food chain (including primary production through to the final consumer), to achieve the goal of ensuring that food is safe and suitable for human consumption.
• recommend a HACCP-based approach as a means to enhance food safety; 
• indicate how to implement those principles; and 
• provide guidance for specific codes which may be needed for - sectors of the food chain; processes; or commodities; to amplify the hygiene requirements specific to those areas.

For purposes of this module, we will touch on relevant sections of the Codex Principles and not work through the full document.

Click here to download and print the CODEX general principles. 

Section IV Establishment: Design and Facilities

OBJECTIVE OF SECTION IV: Depending on the nature of the operations, and the risks associated with them, premises, equipment and facilities should be located, designed and constructed to ensure that:

• contamination is minimized.
• design and layout permit appropriate maintenance, cleaning and disinfections and minimize airborne contamination.
• surfaces and materials, in particular those in contact with food, are non-toxic in intended use and, where necessary, suitably durable, and easy to maintain and clean.
• where appropriate, suitable facilities are available for temperature, humidity and other controls; and - there is effective protection against pest access and harbourage.

RATIONALE: Attention to good hygienic design and construction, appropriate location, and the provision of adequate facilities, is necessary to enable hazards to be effectively controlled.

Section V: Control of Operations

OBJECTIVE OF SECTION V: To produce food which is safe and suitable for human consumption by designing, implementing, monitoring and reviewing effective control systems.

RATIONALE: To reduce the risk of unsafe food by taking preventive measures to assure the safety and suitability of food at an appropriate stage in the operation by controlling food hazards.

Section VI: Establishment: Maintenance and Sanitation

OBJECTIVE OF SECTION IV: To establish effective systems to:

• ensure adequate and appropriate maintenance and cleaning;
• control pests;
• manage waste; and
• monitor effectiveness of maintenance and sanitation procedures.

RATIONALE: To facilitate the continuing effective control of food hazards, pests, and other agents likely to contaminate food.