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FSSAI releases proposed draft on FAO/WHO hygiene principles under Codex
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Monday, 04 September, 2017, 08 : 00 AM [IST]
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Our Bureau, New Delhi
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The Food Safety and Standards Authority of India (FSSAI) has released Revision of The General Principles of Food Hygiene, a proposed draft on the joint Food and Agriculture Organisation (FAO)/World Health Organisation (WHO) food standards programme under the Codex Committee on Food Hygiene, which is likely to be discussed at the 49th Session, slated to take place in Chicago, Illinois, United States, between November 13 and 17, 2017.
The proposed draft, which has been prepared by the Electronic Working Group led by the United Kingdom and co-chaired by France, Ghana, India, Mexico and the United States, has been put on the website of India’s apex food regulator, whose chief executive officer, Pawan Kumar Agarwal, stated, “This is a part of the larger cooperation under the Codex, of which India has now emerged as an integral partner.”
Competent authority
The fundamental question the draft [which has also defined the usage, the role of a competent authority, food business operators (FBOs), consumers, and the general principles, amongst others] seeks to answer is, “What is necessary and appropriate on the grounds of the safety and suitability of food for consumption?”
It has stated that the General Principles of Food Hygiene: Good Hygiene Practices (GHPs) and the Hazard Analysis and Critical Control Point (HACCP) System aim to provide principles and guidance on the application of good hygiene practices applicable throughout the food chain to provide food that is safe and suitable for consumption; provide guidance on the application of HACCP principles; clarify the relationship between GHPs and HACCP, taking into account the size and nature of the food business operators and the level of food safety risk, and provide the basis on which sector- and product-specific codes of practice are established.
On the scope of these provisions, the draft stated that this document provided a framework of general principles for producing safe and suitable food for human consumption by outlining the necessary hygiene and food safety conditions to be implemented in the manufacture of food products and recommending, where appropriate, specific food safety control measures at certain steps throughout the food chain.
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