456 Chilled foods described in Principles of HACCP(Codex 1997b)and Hazard Analysis and Critical Control Point(HACCP)System and Guidelines for its Appli (Codex 1997c). The General Principles concentrates on what is needed at each step to prevent or reduce risks of contamination and leaves a significant degree of flexibility to manufacturers or operators and regulatory bodies on how to achieve these objectives The HACCP approach in the above Codex texts sets out seven principles that must be followed to prepare an effective HACCP plan. A comprehensive review of a HACCP plan must include consideration of these principles. They are 1. conduct a hazard analysis 2. determine the Critical Control Points(CCPs) 3. establish critical limit(s) 4. establish a system to monitor control of the CCP 5. establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control 6. establish procedures for verification to confirm that the HACCP system is working effectively 7. establish documentation concerning all procedures and records appropriate to these principles and their application The implementation of HACCP in small and medium sized businesses has been the focus of much attention in both Codex and many individual countries In the eU, however, the approach to date has utilised ' HACCP-type systems that seek to avoid documentation burdens, but this approach has been criticised for presenting a weakened interpretation of HACCP Together with increased prominence of HACCP in Codex documents risk assessment has become seen as a tool of great potential. The Codex Principles for the Establishment and Application of Microbiological Criteria for Foods ( Codex 1997b) are to be supplemented by Principles and Guidelines for the Conduct of Microbiological Risk Assessment(Codex 1998a), which was adopted by the 32nd Session of the Codex Committee on Food Hygiene at the end of 1999 for refire ed Packaged Foedt ith Es tended shelf Ldfe (Codex 139 er. This Code is at the time of writing due for final approval and publication. It was developed following agreement at CCFH that a separate code of practice should be developed covering sous vide products. As work progressed, the scope was extended to all refrigerated pre-prepared, extended shelf-life foods with a shelf ife of more than five days at the suggested temperature of 4C (or greater depending on hazard analysis). The Code was based primarily on existing French legislation, explaining the reference to 4C Shorter-shelf-life products fall within the scope of the Codex Code of ice for Precooked and Cooked Meals in Mass Catering( Codex t. this does not refer to chilled foods for retail sale. This code gienic requirements for cooking raw foods and handling cooked
described in Principles of HACCP (Codex 1997b) and Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Codex 1997c). The General Principles concentrates on what is needed at each step to prevent or reduce risks of contamination and leaves a significant degree of flexibility to manufacturers or operators and regulatory bodies on how to achieve these objectives. The HACCP approach in the above Codex texts sets out seven principles that must be followed to prepare an effective HACCP plan. A comprehensive review of a HACCP plan must include consideration of these principles. They are: 1. conduct a hazard analysis 2. determine the Critical Control Points (CCPs) 3. establish critical limit(s) 4. establish a system to monitor control of the CCP 5. establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control 6. establish procedures for verification to confirm that the HACCP system is working effectively 7. establish documentation concerning all procedures and records appropriate to these principles and their application. The implementation of HACCP in small and medium sized businesses has been the focus of much attention in both Codex and many individual countries. In the EU, however, the approach to date has utilised ‘HACCP-type systems’ that seek to avoid documentation burdens, but this approach has been criticised for presenting a weakened interpretation of HACCP. Together with increased prominence of HACCP in Codex documents risk assessment has become seen as a tool of great potential. The Codex Principles for the Establishment and Application of Microbiological Criteria for Foods (Codex 1997b) are to be supplemented by Principles and Guidelines for the Conduct of Microbiological Risk Assessment (Codex 1998a), which was adopted by the 32nd Session of the Codex Committee on Food Hygiene at the end of 1999. Especially relevant to chilled foods is the Codex Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life (Codex 1997c). This Code is at the time of writing due for final approval and publication. It was developed following agreement at CCFH that a separate code of practice should be developed covering sous vide products. As work progressed, the scope was extended to all refrigerated pre-prepared, extended shelf-life foods with a shelf life of more than five days at the suggested temperature of 4ºC (or greater, depending on hazard analysis). The Code was based primarily on existing French legislation, explaining the reference to 4ºC. Shorter-shelf-life products fall within the scope of the Codex Code of Hygienic Practice for Precooked and Cooked Meals in Mass Catering (Codex 1989). However, this does not refer to chilled foods for retail sale. This code deals with the hygienic requirements for cooking raw foods and handling cooked 456 Chilled foods
457 and pre-cooked foods intended for feeding large groups of people and is not intended to be applied to the industrial production of complete meals. Chilled exceeding 4 C in any part of the product and stored for no longer than five dalp, foods are defined in this code as product maintained at temperatures Other proposed Codes of relevance to chilled food production include a Code of Hygienic Practice for Primary Production, Harvesting and Packaging of Fresh Produce/Fruits and Vegetables(including an Annex for seed sprouts)(Codex 1999), and a Code of Hygienic Practice for Pre-Cut Raw Fruits and Vegetables ( Codex 1998c). Work on the area of produce has come about since the nternational community has most recently recognised the potential for pathogens to be present on produce. Indeed, much attention is now being paid to the extension of food hygiene measures from farm to fork, particularly where raw agricultural products are used in foods that are to be eaten raw 16. ATP An Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be used for such Transport was drawn up by the Inland Transport Committee of the UN Economic Committee for Europe in 1970-71. It is known as the AtP agreement, after the initials of its French title, and its purpose is to facilitate international traffic in certain perishable foodstuffs by setting common and centrally recognized standards(ATP 1987) The foodstuffs to be carried in accordance with the Agreement are quick (deep)frozen and frozen foodstuffs, and also certain other perishable foodstuffs that fall into neither of these two categories but which need to be carried at chill emperatures. The foods in this latter category are red offal, butter, game, milk, dairy products (yoghurt, kefir, cream and fresh cheese), fresh fish,meat products, meat, poultry and rabbits. Maximum temperatures in the range 2-7C are specified Be he Agreement lays down common standards for the temperature-controlled ipment (road vehicles, railway wagons and containers) in which these foodstuffs are carried Over 20 countries have acceded to the Agreement. It was designed to apply primarily to all means of surface transport within Europe and is not applicable to air transport or to sea journeys exceeding 150 km. Despite its specified storage temperature requirements not having been updated for some time and their not being directly related to international legislation, the ATP is still often referred to by distributors Further advice on the carriage of chilled foods is to be found in The Transport of erishable Foodstuffs, a handbook compiled by the Shipowners Refrigerated Cargo Research Association(SRCRA)at the request of the UKs Ministry of Agriculture, Fisheries and Food(SRCRA 1991). As well as directing attention to the requirements of the ATP Agreement, the handbook deals in a lucid and practical way with, for example, the conditions, which affect perishable foods, stowage packaging, atmospheres, vehicles, refrigeration systems and commodit
and pre-cooked foods intended for feeding large groups of people and is not intended to be applied to the industrial production of complete meals. Chilled foods are defined in this code as ‘product maintained at temperatures not exceeding 4ºC in any part of the product and stored for no longer than five days’. Other proposed Codes of relevance to chilled food production include a Code of Hygienic Practice for Primary Production, Harvesting and Packaging of Fresh Produce/Fruits and Vegetables (including an Annex for seed sprouts) (Codex 1999), and a Code of Hygienic Practice for Pre-Cut Raw Fruits and Vegetables (Codex 1998c). Work on the area of produce has come about since the international community has most recently recognised the potential for pathogens to be present on produce. Indeed, much attention is now being paid to the extension of food hygiene measures from ‘farm to fork’, particularly where raw agricultural products are used in foods that are to be eaten raw. 16.7 ATP An Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be used for such Transport was drawn up by the Inland Transport Committee of the UN Economic Committee for Europe in 1970–71. It is known as the ATP agreement, after the initials of its French title, and its purpose is to facilitate international traffic in certain perishable foodstuffs by setting common and centrally recognized standards (ATP 1987). The foodstuffs to be carried in accordance with the Agreement are quick (deep) frozen and frozen foodstuffs, and also certain other perishable foodstuffs that fall into neither of these two categories but which need to be carried at chill temperatures. The foods in this latter category are red offal, butter, game, milk, dairy products (yoghurt, kefir, cream and fresh cheese), fresh fish, meat products, meat, poultry and rabbits. Maximum temperatures in the range 2–7ºC are specified. The Agreement lays down common standards for the temperature-controlled equipment (road vehicles, railway wagons and containers) in which these foodstuffs are carried. Over 20 countries have acceded to the Agreement. It was designed to apply primarily to all means of surface transport within Europe and is not applicable to air transport or to sea journeys exceeding 150 km. Despite its specified storage temperature requirements not having been updated for some time and their not being directly related to international legislation, the ATP is still often referred to by distributors. Further advice on the carriage of chilled foods is to be found in The Transport of Perishable Foodstuffs, a handbook compiled by the Shipowners Refrigerated Cargo Research Association (SRCRA) at the request of the UK’s Ministry of Agriculture, Fisheries and Food (SRCRA 1991). As well as directing attention to the requirements of the ATP Agreement, the handbook deals in a lucid and practical way with, for example, the conditions, which affect perishable foods, stowage, packaging, atmospheres, vehicles, refrigeration systems and commodities. Legislation 457
458 Chilled foods 16.8 Canada There are no Canadian regulations specifically dealing with chilled foods Manufacturers of relevant products are self-regulated through the Canadian Code of Recommended Practices for Pasteurised /Modified Atmosphere Pack aged/Refrigerated Food(Canada 1990a). The code is intended to assist and encourage compliance with the applicable federal, provincial or municipal legislation that deals with the safety of food. It was developed by the Agri-Food Safety Division of Agriculture Canada in consultation with relevant Govern- ment, industry and academic bodies. The code relates to pasteurised modified atmosphere (including vacuum)packed products that require refrigeration (lC to 4C)throughout their shelf-life Like the more recently developed, broadly comparable guidelines available in other countries, the code is strongly HACCP oriented. Recommended microbiological criteria for the final product are given. The code addresses all of the components of the manufacturing practices concerned with chilled food technology as well as providing advice on food service and retail handling practices. It also includes a helpful example as to the steps to be followed in the development of a sous vide meat product. The Code includes the relevant parts of the Canadian Code of Recommended Handling Practices for Chilled Foods which was developed by the Food Institute of Canada( Canada 1990b) The HACCP Implementation Manual, issued by Agriculture and Agri-Food Canada as part of the Canadian Food Safety Enhancement Program, includes guidelines and principles for the development of generic HACCP models. The aim is to encourage the establishment and maintenance of hAccP-based systems in federally registered agri-food processing. Thirty-eight generic HACCP models have been developed at the time of writing including one on 'Assembled meat,, which includes multi-commodity food products with or without meat, e.g. pizzas and sandwiches 16.9 European Union (EU) The European Community (now EU) sought for many of its early years to remove technical barriers to intra-Community trade in food by harmonising the food laws of the individual Member States. However, owing to the significant differences in their legal approaches and the requirements of the different national food laws, this approach met with limited success. The Community therefore adopted a revised strategy in the mid-1980s under the 1985 White Paper Programme for processed foodstuffs. This combined the adoption of five Framework Directives, covering food labelling(79/112/EEC), additives(89/ 107/EEC), materials in contact with food ( 89/109/EEC), official controls(89/ 307/EEC), and foods for particular nutritional uses(89/398/EEC), with the principle of mutual recognition of national regulations and standards not needing to be legislated for by the Community
16.8 Canada There are no Canadian regulations specifically dealing with chilled foods. Manufacturers of relevant products are self-regulated through the Canadian Code of Recommended Practices for Pasteurised/Modified Atmosphere Packaged/Refrigerated Food (Canada 1990a). The code is intended to assist and encourage compliance with the applicable federal, provincial or municipal legislation that deals with the safety of food. It was developed by the Agri-Food Safety Division of Agriculture Canada in consultation with relevant Government, industry and academic bodies. The code relates to pasteurised modified atmosphere (including vacuum) packed products that require refrigeration (1ºC to 4ºC) throughout their shelf-life. Like the more recently developed, broadly comparable guidelines available in other countries, the code is strongly HACCP oriented. Recommended microbiological criteria for the final product are given. The code addresses all of the components of the manufacturing practices concerned with chilled food technology as well as providing advice on food service and retail handling practices. It also includes a helpful example as to the steps to be followed in the development of a sous vide meat product. The Code includes the relevant parts of the Canadian Code of Recommended Handling Practices for Chilled Foods which was developed by the Food Institute of Canada (Canada 1990b). The HACCP Implementation Manual, issued by Agriculture and Agri-Food Canada as part of the Canadian Food Safety Enhancement Program, includes guidelines and principles for the development of generic HACCP models. The aim is to encourage the establishment and maintenance of HACCP-based systems in federally registered agri-food processing. Thirty-eight generic HACCP models have been developed at the time of writing including one on ‘Assembled meat’, which includes multi-commodity food products with or without meat, e.g. pizzas and sandwiches. 16.9 European Union (EU) The European Community (now EU) sought for many of its early years to remove technical barriers to intra-Community trade in food by harmonising the food laws of the individual Member States. However, owing to the significant differences in their legal approaches and the requirements of the different national food laws, this approach met with limited success. The Community therefore adopted a revised strategy in the mid-1980s under the 1985 White Paper Programme for processed foodstuffs. This combined the adoption of five Framework Directives, covering food labelling (79/112/EEC), additives (89/ 107/EEC), materials in contact with food (89/109/EEC), official controls (89/ 307/EEC), and foods for particular nutritional uses (89/398/EEC), with the principle of mutual recognition of national regulations and standards not needing to be legislated for by the Community. 458 Chilled foods