HACCP: New requirements in the General Principles of Food Hygiene

All changes in the Codex Alimentarius CXC 1-1969 at a glance

Sept. 2022. The Codex Alimentarius Commission has published new and revised requirements regarding HACCP and its implementation in the industry^[1]. A food safety culture, extended training requirements, enhanced good hygiene practices in operation and process controls, awareness of allergen management and validation of CCPs are some of the novelties we have summarised for you in this article.

Objective of the Codex CXC 1-1969

The principles laid down in the Codex Alimentarius serve as guidelines for the application of Good Hygiene Practice (GHP) throughout the food chain. The aim is to ensure that only food that is safe and fit for human consumption is placed on the market. They also provide guidance on the application of HACCP principles and clarify the relationship between GHP and HACCP. In addition, CXC 1-1969 is a basis for the creation of sector and product-specific codes of practice.

Codex Alimentarius: The General Principles of Food Hygiene summarised

According to the General Principles of Food Hygiene, a science-based, preventive approach is needed to control food safety. This can be, for example, a food hygiene system. In this context, the Codex describes Good Hygiene Practices (GHPs) to ensure that food is produced and handled in an environment that minimises the presence of contaminants. Prerequisite programmes that include GHPs should provide the foundation for an effective HACCP system.

Depending on the type of food, the manufacturing process and the potential for adverse health effects, it may be sufficient to apply the general hygiene measures to contain hazards, including, where appropriate, those that require more attention than others because they have a greater impact on food safety. If the application of GHP alone is not sufficient, a combination of GHP and additional control measures should be applied at CCPs. All control measures that are essential to achieve an acceptable level of food safety should be scientifically validated. The application of control measures should be monitored, corrected, reviewed and documented, depending on the type of food and the size of the food business.

Food hygiene systems should also be reviewed on an ongoing basis to determine whether modifications are necessary. This should be done periodically and whenever there is a significant change that could affect the potential hazards and/or control measures (e.g. new process, new ingredient, new product, new equipment, new scientific knowledge).

Main changes in CXC 1-1969

Food safety culture and its promotion becomes an obligation to implement the food safety system.
Measures to effectively implement good hygiene practices, such as controls on work processes, primary production, water, facility design, labelling and consumer awareness, training, etc.
Control of hazards: The decision tree is not mandatory in the new principles, effective validation and review of the HACCP system and plans is required.
Training and competences: Food hygiene training is essential. Businesses must ensure that their staff are competent according to their job.
Control of operations: If operations are not adequately controlled, food may become unsafe or unfit for consumption.
Product information and consumer awareness: Clear and easy to understand information should be provided to help consumers identify the presence of food allergens, protect their food from contamination and prevent the growth/survival of pathogens by storing, handling and preparing food correctly.
Guidance on lot labelling and traceability
Some changes to definitions and new definitions added

GFSI-based standards such as IFS and FSSC are currently working on new versions in line with the new requirements of CXC 1-1969. BRCGS Food has already published the 9th version in August, which includes changes related to CXC 1-1969.

Scope

The responsibility of Food Business Operators (FBOs) includes knowledge and understanding of hazards associated with the food they produce, transport, store and sell. In addition, measures must be taken to control these hazards so that the food that reaches consumers is safe and fit for consumption. In this way, companies should help to maintain confidence in the food they sell both domestically and internationally. Accordingly, the Codex addresses various stakeholders from primary production and processing to packaging, transport and retail companies. Adequate communication about the food and the food process should take place among all relevant parties.

Successful verification with Eurofins companies

Eurofins Food Control Services GmbH is an approved certification body and can help manufacturers with a training on the new requirements in the General Principles of Food Hygiene CXC1-1969 in order to get ready for certification audits, supplier audits and regulatory requirements.

In addition, Eurofins laboratories for food and feed testing in Germany support you with a comprehensive analytical portfolio to ensure compliance with validation of HACCP system analyses, environmental monitoring, allergens and good hygiene practice analyses.

Your personal account manager and our experts for analysis and certification are looking forward to your enquiry.

Relevant source:

[1] Codes of Practise of the Codex Alimentarius