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1 1962 FAOWHO /4/23 2

2 Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step /4/23 3 CTFBT 2007/4/23 4

3 2007/4/23 5 FAO WHO 2007/4/23 6

4 Code of Hygienic Practice for Low-Acid and Acidified Low- Acid Canned Foods (CAC/RCP , Rev 2 (1993) Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods (CAC/RCP Guideline Procedures for the Visual Inspection of Lots of Canned Foods (CAC/GL Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering (CAC/RCP /4/23 7 Refrigerated Packaged Foods with Extended Shelf-Life (CAC/RCP ) Transport of Food in Bulk and Semi-Packed Food CAC/RCP ) Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other Than Natural Mineral Water) (CAC/RCP ) Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP ) Annex For Ready-TO-Eat Fresh Pre- Cut Fruits & Vegetables, ANNEX For Sprout Production Code of Hygienic Practice for Milk and Milk Products (CAC/RCP /4/23 8

5 (Introduction) (Scope & Use of the Document) (Primary Production) (Establishment: Design & Facilities) Control of Operation 7. (Establishment; Personal Hygiene) 8. (Transportation) 9. (Product Information and Consumer Awareness) 10. (Training) Establishment; Maintenance and Sanitation 2007/4/ CAC/GL /4/23 10

6 1. Draft Principles and Guidelines for the Conduct of Microbiological Risk Management at Step8 (ALINORM 07/30/13 para. 81 and Appendix IV) 2. Draft Code of Hygienic Practice for Eggs and Egg Products at Step 8 (ALINORM 07/30/13para. 125 and Appendix II) 3. Draft Guidelines on the Application of General Principles of Food Hygiene to the Control oflisteria Monocytogenes in Foods at Step 8 (ALINORM 07/30/13 para. 144 and Appendix III) 2007/4/23 11 CCFH( 96) new work CAC( 97) new work FSO,PO Identification and selection of Risk Management (MRM) options Risk-based MRM options section FSO,PO,PC &MC section Annex I (framework chart) & II ( ) Step8 2007/4/23 12

7 Egg SCOPE 3.5 traceability Table Egg 2007/4/23 13 FSO,PO,PC Process Criteria MC FAO/WHO Annex II 2007/4/23 14

8 Monitoring & Review Preliminary Risk Management Activities Risk Assessment Identification and Selection of MRM Options Implementation Cost benefit analysis 2007/4/23 15 ALOP Food Safety Objective Performance Objective Performance Criteria Microbiological Criteria 2007/4/23 16

9 The level of protection deemed appropriate by the Member [country] establishing a sanitary or phytosanitary measure to protect human, animal or plant life or health within its territory (SPS Agreement) 2007/4/23 17 : The maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the appropriate level of protection (ALOP). 1 ALOP : FSO = L. monocytogenes 100/g 1 Codex Procedural Manual Ver.14 DEFINITIONS OF RISK ANALYSIS TERMS RELATED TO FOOD SAFETY 2007/4/23 18

10 : The maximum frequency and/or concentration of a hazard in a food at a specified step in the food chain before the time of consumption that provides or contributes to an FSO or ALOP, as applicable. FSO ALOP 1 Codex Procedural Manual Ver.14 DEFINITIONS OF RISK ANALYSIS TERMS RELATED TO FOOD SAFETY 2007/4/23 19 ALOP HACCP FSO ALOP) 2007/4/23 20

ALOP US The Healthy People 2010 Objective 2010 0.

11 ALOP US The Healthy People 2010 Objective ,000 (HHS, 2000) /4/23 21 From ALOP FSO 2007/4/23 22

12 : The effect in frequency and/or concentration of a hazard in a food that must be achieved by the application of one or more control measures to provide or contribute to a PO or an FSO. 1 PO FSO 1 Codex Procedural Manual Ver.14 DEFINITIONS OF RISK ANALYSIS TERMS RELATED TO FOOD SAFETY 2007/4/23 23 A microbiological criterion for food defines the acceptability of a product or a food lot, based on the absence or presence, or number of microorganisms including parasites, and/or quantity of their toxins/metabolites, per unit(s) of mass, volume, area or lot. 1 1 CAC/GL Principles for the establishment and application of microbiological criteria for foods (pg 1) 2007/4/23 24

13 : PO PC : n, c, m, M) 2007/4/23 25 Proposed Draft Code of Hygienic Practice for Powdered Formulae for Infants andyoung Children at Step /4/23 26

14 Enterobacter sakazakii infant formulae 2007/4/23 27 PIF 2007/4/23 28

第一章風險評估及其架構

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