Food Hygiene

Codex Committee on Food Hygiene (Host Government-United States of America)

The Codex Committee on Food Hygiene (CCFH) drafts basic provisions on food hygiene for all foods. The term 'hygiene' also includes microbiological specifications for food and associated methodology.

Existing Codex Standards

Standards relating to food hygiene* that have been endorsed and adopted into the international food code include standards on:

General Principles of Food Hygiene

* This is an indicative list only. For a full list of standards approved by the Codex Alimentarius Commission, please consult its Official List of Standards.

Last Meeting

The 45th Session of the Codex Committee on Food Hygiene was held in Hanoi, Vietnam from 11-15 November 2013.

Matters for Adoption by the 37th Session of the Codex Alimentarius Commission

The Committee agreed to forward:

  • the Amendments to the Definitions of the Principles and Guidelines for the Conduct of Microbiological Risk Assessment (CAC/GL 30 -1999) for adoption
  • the Proposed Draft Guidelines for the Control of Trichinella spp. in meat of Suidae and for the Control of Taenia saginata in meat of domestic cattle; and the revised Proposed Draft Code of Hygienic Practice for Spices and Dried Aromatic Herbs (CAC/RCP 42-1995) for adoption at Step 5/8.

Matters for Action by the Commission

The Committee agreed to propose to the Commission to approve new work on:

  • Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat; and
  • Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne Parasites.

Matters of Interest for the Commission and FAO/WHO

The Committee agreed to:

  • further consider an Annex on the statistical and mathematical considerations to the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CAC/GL 21-1997);
  • return the Proposed Draft Code of Hygienic Practice for Low-Moisture Foods to Step 2 for redrafting, circulation for comments at Step 3 and consideration at its next session;
  • continue consideration of the need to revise the Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003); and
  • a Forward Workplan for the Committee and to a revised “Process by which the Committee on Food Hygiene (CCFH) will Undertake its Work”, which includes revised criteria and weighting values to be applied when considering new work proposals and updating the Forward Workplan and to use the criteria on an experimental basis.

Request to FAO/WHO

The Committee requested FAO/WHO to:

  • extend the work already done on illustrating the levels of public health protection that can be achieved when establishing a negligible risk compartment; to develop examples to assist competent authorities in deciding on options for ongoing verification of a negligible risk compartment and for judging the equivalence of different options for monitoring and review of negligible risk compartments as in sections 7.3 and 9 of the Guidelines for the Control of Trichinella spp. in meat of Suidae; and
  • continue provision of advice on the criterion for Salmonella in spices and the advice on low moisture foods as requested by the 44th Session of CCFH and to use criteria for the ranking of lowmoisture foods as identified by the 45th Session of CCFH.

Matter of Interest to Other Codex Committees

Codex Committee on General Principles

  • The Committee agreed to request the 28th Session of the Committee on General Principles (CCGP) to consider the need to amend the definitions of hazard characterization and risk estimate in the Procedural Manual.

Download the report from this meeting

Next Meeting

The 46th Session of the Codex Committee on Food Hygiene will be held from 17-21 November 2014 and will be co-hosted in Peru.

Download the agenda papers for this meeting.

Related Links

Meat Hygiene

Last reviewed:
05 Dec 2013