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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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.
The objectives of the Codex general principles for food hygiene are to:
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.
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:
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.
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.
OBJECTIVE OF SECTION IV: To establish effective systems to:
RATIONALE: To facilitate the continuing effective control of food hazards, pests, and other agents likely to contaminate food.