Codex Revises the General Principles of Food Hygiene: What Changes for HACCP
In 2020 the Codex Alimentarius Commission adopted a revision of the General Principles of Food Hygiene (CXC 1-1969), the document on which HACCP systems worldwide are based.
Key points
- The 2020 revision restructures the text into good hygiene practices and the HACCP system.
- Management commitment to food safety culture is introduced for the first time.
- Allergen management becomes an explicit part of good hygiene practices.
A new structure
The document now has two chapters. Chapter One covers good hygiene practices, which are the basis of any food safety system. Chapter Two covers the HACCP system and its application. The revision makes clear that for some businesses, well-applied good hygiene practices may be enough to control the hazards.
The main changes
- Management commitment to building a positive food safety culture
- Allergen management addressed directly
- Good hygiene practices that need greater attention because of their effect on food safety
- Revised definitions, including hazard, control measure and validation
- Clearer wording of the seven HACCP principles
What food businesses should do
Private standards follow Codex, so the changes will appear in future versions of certification schemes. Review your prerequisite programmes for allergen control, identify the hygiene practices that need closer monitoring, and bring management into the food safety culture discussion now.