THE USER'S MANUAL ON CODEX - Department of Biotechnology

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5.5 Mercury: Not more than 0.1 mg/kg, expressed as Hg. 6. HYGIENE In order to ensure that proper standards of food hygiene are maintained until the product reaches the consumer, the method of production, packaging, storage and transportation of food grade salt shall be such as to avoid any risk of contamination. 7. LABELING In addition to the requirements of the Codex General Standard for the Labeling of Pre-packaged Food (CODEX STAN 1-1985), the following specific provisions apply. 7.1 Name of the Product 7.1.1 The name of the product, as declared on the label shall be ‘salt’. 7.1.2 The name ‘salt’ shall have in its close proximity a declaration of either ‘food grade’ or ‘cooking salt’ or ‘table salt’. 7.1.3 Only when salt contains one or more ferrocyanide salts, added to the brine during the crystallization step, the term ‘dendritic’ could be included, accompanying the name. 7.1.4 Where salt is used as a carrier for one or more nutrients, and sold as such for public health reasons, the name of the product shall be declared properly on the label, for example, ‘salt fluoridated’, ‘salt iodated’, ‘salt iodized’, ‘salt fortified with iron’, ‘salt fortified with vitamins’ and so on, as appropriate. 7.1.5 An indication of either the origin, according to the description in Section 2, or the method of production, may be declared on the label, provided such indication does not mislead or deceive the consumer. 7.2 Labeling of Non-retail Containers Information for non-retail containers shall either be given on the container or in accompanying documents, except that the name of the product, lot identification and name and address of the manufacturer or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents. 8. METHODS OF ANALYSIS AND SAMPLING (See Codex Alimentarius, Volume 13) 9. CONCLUSION The Codex standards for salt are quite elaborate and these could be considered for adoption by the Member Countries of Codex under their national legislation. 227
MODULE 29 THE USER’S MANUAL ON CODEX A Contemporary Approach to Food Quality and Safety Standards Street Food INTRODUCTION Rapid progress in urbanization, coupled with more and more women joining hands in earning their livelihood along with their male counterparts, has resulted in the aggressive marketing of street food. This industry is mostly in the unorganized sector. Hence there is a need to keep more vigil on the quality and safety of such food in the interest of the protection of the health of the population consuming it. The Codex Alimentarius Commission (CAC) has done commendable work for ensuring the safety of street food and has brought out a Code of Hygienic Practice for the preparation and sale of street food. The objective of this module is to give an overview of the code formulated by the CAC on this subject. The trainees will appreciate and understand the requirements to be followed in ensuring the safety of street food. The code, titled ‘Revised Code of Hygienic Practice for the Preparation and Sale of Street Food, CAC/ RCP 43 1997, Rev.1 2001’, is outlined here. SCOPE This code contains a series of requirements and practices to be observed in the preparation and sale, in the street, of food and beverages for direct consumption. The code applies to the places where these are prepared, to the points of sale and to the means of transport used. OBJECTIVES The purpose of the code is to ensure that food is safe and fit for consumption, thereby protecting the health of persons who use this form of food facility. The code is based on the Recommended International Code of Practice – General Principles of Food Hygiene – CAC/RCP 1-1969 (Rev. 3-1997). DEFINITIONS For the purposes of this code, the definitions specified in the documents of the Codex Alimentarius shall apply. Other relevant definitions are: k Wastewater: Water from domestic and industrial drains. k Street food: Ready-to-eat food and beverages prepared and/or sold in streets and other similar public places. 228
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THE USER’S MANUAL ON CODEX A Cont
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PREFACE THE USER’S MANUAL ON CODE
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Capacity-building also includes the
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SECTION 1 THE USER’S MANUAL ON CO
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Amendment Format Page No. Chapter N
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The manual is particularly useful f
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for review and for stakeholder inpu
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affiliated organization. They carry
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When the Commodity Committee thinks
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The Commission has, in response to
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ANNEX 1 THE USER’S MANUAL ON CODE
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STATEMENTS OF PRINCIPLE RELATING TO
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countries. Malnutrition is not only
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to assure they are appropriately co
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Consumers are demanding cheaper foo
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4.4.3 Labeling All food should be a
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REFERENCES 1. The Codex Code of Eth
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2. OTHER RELATED LEGISLATION 2.1 Es
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Imported food is subject to the sam
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C.3 Central Committee for Food Stan
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eimburse 50 per cent. The MFPI also
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Under the Agreement, all measures a
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with bacterial pathogens presents u
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appropriate precautions to be taken
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k Work in close cooperation with th
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k To enable the food industry and t
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Serial No. Name of the Codex Commit
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Codex documents/agenda/meeting noti
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15. Senior Scientist (Quality Contr
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2.2.Codex Secretariat and Host Coun
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2003, has noted that the Trust Fund
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k The stand taken is in conformity
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who acts in the absence of the Indi
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as a member of the delegation, or p
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5. PREPARATION OF INPUT 5.1 Issues
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ANNEX 1 THE USER’S MANUAL ON CODE
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1.1 Terms of Reference The Terms of
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k Discussion Paper on Processing Ai
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6.1 To be Considered at Step 8 k Pr
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k Method of analysis and sampling i
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This manual follows the food chain
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of food safety and suitability, and
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k Thermal processing k Irradiation
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10.2 Cleaning Procedures and Method
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11.3 Visitors Visitors to food manu
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MODULE 15 INTRODUCTION The Hazard A
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Assemble HACCP Team Describe Produc
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k Survival or multiplication of mic
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6.6.7. Establishment of Documentati
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12. Ottawa, May 16-20, 1977 13. Ott
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. To draft general provisions, as a
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6. Melbourne, February 23-27, 1998
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These guidelines highlight the fact
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k Information flow should be transp
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harmonization. It is rather unfortu
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1.1 Principles for the Establishmen
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k General requirements for the comp
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ecommendations with respect to qual
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k Harmonize provisions for the prod
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Section 5: Requirements for the Inc
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c. Take full account of the existin
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REFERENCES 1. Copies of reports and
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2. CONCLUSION The Codex Committee f
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HOW TO USE THE CODE The aim of this
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Page 235 and 236: educed below 5°C in such a way as
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