1962 FAOWHO 174 2007/4/23 2
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 2007/4/23 3 CTFBT 2007/4/23 4
2007/4/23 5 FAO WHO 2007/4/23 6
Code of Hygienic Practice for Low-Acid and Acidified Low- Acid Canned Foods (CAC/RCP 23-1979, Rev 2 (1993) Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods (CAC/RCP 40-1993 Guideline Procedures for the Visual Inspection of Lots of Canned Foods (CAC/GL 17-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering (CAC/RCP 39-1993 2007/4/23 7 Refrigerated Packaged Foods with Extended Shelf-Life (CAC/RCP 46-1999) Transport of Food in Bulk and Semi-Packed Food CAC/RCP 47-2001) Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other Than Natural Mineral Water) (CAC/RCP 48-2001 ) Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 52-2003) 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 57-2004 2007/4/23 8
(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 2007/4/23 9-1995 -1997-1998 CAC/GL-30-1999 2007/4/23 10
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
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
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
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
: 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 0.25 100,000 (HHS, 2000) 100 1 2007/4/23 21 From ALOP FSO 2007/4/23 22
: 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 21-1997 Principles for the establishment and application of microbiological criteria for foods (pg 1) 2007/4/23 24
: 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 2007/4/23 26
Enterobacter sakazakii infant formulae 2007/4/23 27 PIF 2007/4/23 28