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person in the food chain to handle, display, store and prepare and use the product safely and
correctly.
9.3 LABELLING
Prepackaged foods should be labelled with clear instructions to enable the next person in the food
chain to handle, display, store and use the product safely. Codex General Standard for the
Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. (1991)) applies.
9.4 CONSUMER EDUCATION
Health education programmes should cover general food hygiene. Such programmes should
enable consumers to understand the importance of any product information and to follow any
instructions accompanying products, and make informed choices. In particular consumers should
be informed of the relationship between time/temperature control and foodborne illness.
CAC/RCP 1-1969, Rev.4- 2003
Page 20 of 31
SECTION X - TRAINING
OBJECTIVE:
Those engaged in food operations who come directly or indirectly into contact with food should
be trained, and/or instructed in food hygiene to a level appropriate to the operations they are to
perform.
RATIONALE:
Training is fundamentally important to any food hygiene system.
Inadequate hygiene training, and/or instruction and supervision of all people involved in food
related activities pose a potential threat to the safety of food and its suitability for consumption.
10.1 AWARENESS AND RESPONSIBILITIES
Food hygiene training is fundamentally important. All personnel should be aware of their role
and responsibility in protecting food from contamination or deterioration. Food handlers should
have the necessary knowledge and skills to enable them to handle food hygienically. Those who
handle strong cleaning chemicals or other potentially hazardous chemicals should be instructed in
safe handling techniques.
10.2 TRAINING PROGRAMMES
Factors to take into account in assessing the level of training required include:
" the nature of the food, in particular its ability to sustain growth of pathogenic or spoilage
micro-organisms;
" the manner in which the food is handled and packed, including the probability of
contamination;
" the extent and nature of processing or further preparation before final consumption;
" the conditions under which the food will be stored; and
" the expected length of time before consumption.
10.3 INSTRUCTION AND SUPERVISION
Periodic assessments of the effectiveness of training and instruction programmes should be made,
as well as routine supervision and checks to ensure that procedures are being carried out
effectively.
Managers and supervisors of food processes should have the necessary knowledge of food
hygiene principles and practices to be able to judge potential risks and take the necessary action to
remedy deficiencies.
10.4 REFRESHER TRAINING
Training programmes should be routinely reviewed and updated where necessary. Systems
should be in place to ensure that food handlers remain aware of all procedures necessary to
maintain the safety and suitability of food.
CAC/RCP 1-1969, Rev. 4-2003 - Annex Page 21
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND
GUIDELINES FOR ITS APPLICATION
Annex to CAC/RCP 1-1969 (Rev. 4 - 2003)
PREAMBLE
The first section of this document sets out the principles of the Hazard Analysis and Critical Control
Point (HACCP) system adopted by the Codex Alimentarius Commission. The second section provides
general guidance for the application of the system while recognizing that the details of application may
vary depending on the circumstances of the food operation.2
The HACCP system, which is science based and systematic, identifies specific hazards and measures for
their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control
systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP
system is capable of accommodating change, such as advances in equipment design, processing
procedures or technological developments.
HACCP can be applied throughout the food chain from primary production to final consumption and its
implementation should be guided by scientific evidence of risks to human health. As well as enhancing
food safety, implementation of HACCP can provide other significant benefits. In addition, the
application of HACCP systems can aid inspection by regulatory authorities and promote international
trade by increasing confidence in food safety.
The successful application of HACCP requires the full commitment and involvement of management
and the work force. It also requires a multidisciplinary approach; this multidisciplinary approach should
include, when appropriate, expertise in agronomy, veterinary health, production, microbiology,
medicine, public health, food technology, environmental health, chemistry and engineering, according
to the particular study. The application of HACCP is compatible with the implementation of quality
management systems, such as the ISO 9000 series, and is the system of choice in the management of
food safety within such systems.
While the application of HACCP to food safety was considered here, the concept can be applied to other
aspects of food quality.
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