What Codex Alimentarius CXC 1-1969: General Principles of Food Hygiene (including HACCP Annex) requires
CXC 1-1969, the General Principles of Food Hygiene, is the foundational Codex Code of Practice underpinning all national food safety regulation worldwide. It sets out general hygiene principles covering primary production (Section 3), establishment design and facilities (Section 4), control of operation (Section 5), maintenance and sanitation (Section 6), personal hygiene (Section 7), transportation (Section 8), product information and consumer awareness (Section 9), and training (Section 10). The Annex on HACCP describes the seven HACCP principles (hazard analysis, CCP identification, critical limits, monitoring, corrective action, verification, documentation) and the twelve-step HACCP application logic sequence. CXC 1-1969 is referenced by WTO SPS and forms the basis of national food safety laws including EU Food Hygiene Regulation, the US FSMA preventive controls rule, the Canadian Safe Food regulations, the Australian Food Safety Practices Standard, the FSSAI Schedule of food categories. Non-compliance with HACCP-based preventive controls is the leading cause of food safety enforcement action globally.
Pillar: Agriculture & Agritech · Authority: Codex Alimentarius Commission (FAO/WHO) · Version: 1.0.0 · Last updated:
Primary source: https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/
SHA-256 integrity: 5523931c30f0002017dc5112a2e369cb478ebbd588893c1444db795ac8744430
Primary Citations — 7 traced to source
- Codex Alimentarius General Principles of Food Hygiene, CXC 1-1969, revised 2020, amended 2022 - sections 1-10 and HACCP Annex
- Codex Alimentarius CXG 21-1997 Principles and Guidelines for the Establishment and Application of Microbiological Criteria for Foods
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