THE USER'S MANUAL ON CODEX - Department of Biotechnology

More documents

Recommendations

Info

THE USER’S MANUAL ON CODEX A Contemporary Approach to Food Quality and Safety Standards Evaluation INTRODUCTION In the following evaluation you are asked to respond to three different kinds of questions: 1. In the first type you are requested to indicate the strength of your response to a question by circling the appropriate number. Example: Are lectures the best menus of teaching? Definitely No 1 2 3 4 5 Definitely Yes Note: A circled 3 designates a neutral position. 2. The second type of question is a multiple-choice. Select your choice out of several answers. 3. You are requested to supply an answer in your own words. 253
THE USER’S MANUAL ON CODEX A Contemporary Approach to Food Quality and Safety Standards Evaluation of the Workshop A. Hall and Other Facilities 1. Were you comfortable? 2. Were the seating arrangements satisfactory? 3. Could you see and hear well? 4. Were the forenoon and afternoon sessions well-balanced? 5. What improvements would you suggest for future workshops and seminars? B. Accommodation, Meals, Coffee/Tea Services 6. Was the overnight accommodation (if provided) satisfactory? 7. Were the meals/coffee/tea services satisfactory? 8. What improvements do you suggest for future workshops/seminars? C. Organizational Arrangements 9. Programs of the Workshop Definitely No 1 2 3 4 5 Definitely Yes 10. Handouts and Reference Material 11. Exercises and Breakout Sections 12. Panel Discussions 13. Reports and Presentations 14. How would you rate these overall? 15. Provide a brief statement of your objectives as to why you attended this program and what do you expect to gain from the workshop. 254
Page 1 and 2:
THE USER’S MANUAL ON CODEX A Cont
Page 3 and 4:
THE USER’S MANUAL ON CODEX A Cont
Page 6 and 7:
PREFACE THE USER’S MANUAL ON CODE
Page 8:
Capacity-building also includes the
Page 12 and 13:
SECTION 1 THE USER’S MANUAL ON CO
Page 14:
Amendment Format Page No. Chapter N
Page 18 and 19:
Page 20 and 21:
MODULE 1 THE USER’S MANUAL ON COD
Page 22 and 23:
The manual is particularly useful f
Page 24 and 25:
for review and for stakeholder inpu
Page 26 and 27:
affiliated organization. They carry
Page 28 and 29:
When the Commodity Committee thinks
Page 30 and 31:
The Commission has, in response to
Page 32 and 33:
ANNEX 1 THE USER’S MANUAL ON CODE
Page 34 and 35:
STATEMENTS OF PRINCIPLE RELATING TO
Page 36 and 37:
countries. Malnutrition is not only
Page 38 and 39:
to assure they are appropriately co
Page 40 and 41:
Consumers are demanding cheaper foo
Page 42 and 43:
Page 44 and 45:
4.4.3 Labeling All food should be a
Page 46 and 47:
REFERENCES 1. The Codex Code of Eth
Page 48 and 49:
2. OTHER RELATED LEGISLATION 2.1 Es
Page 50 and 51:
Imported food is subject to the sam
Page 52 and 53:
C.3 Central Committee for Food Stan
Page 54 and 55:
eimburse 50 per cent. The MFPI also
Page 56 and 57:
Page 58 and 59:
Under the Agreement, all measures a
Page 60 and 61:
Page 62 and 63:
with bacterial pathogens presents u
Page 64:
appropriate precautions to be taken
Page 68 and 69:
Page 70 and 71:
k Work in close cooperation with th
Page 72 and 73:
Page 74 and 75:
k To enable the food industry and t
Page 76 and 77:
Serial No. Name of the Codex Commit
Page 78 and 79:
Codex documents/agenda/meeting noti
Page 80:
15. Senior Scientist (Quality Contr
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
2.2.Codex Secretariat and Host Coun
Page 90 and 91:
MODULE 10 THE USER’S MANUAL ON CO
Page 92 and 93:
2003, has noted that the Trust Fund
Page 94 and 95:
Page 96:
k The stand taken is in conformity
Page 100 and 101:
Page 102 and 103:
who acts in the absence of the Indi
Page 104 and 105:
as a member of the delegation, or p
Page 106 and 107:
Page 108 and 109:
5. PREPARATION OF INPUT 5.1 Issues
Page 110:
ANNEX 1 THE USER’S MANUAL ON CODE
Page 113 and 114:
112
Page 115 and 116:
Page 117 and 118:
1.1 Terms of Reference The Terms of
Page 119 and 120:
k Discussion Paper on Processing Ai
Page 121 and 122:
6.1 To be Considered at Step 8 k Pr
Page 123 and 124:
k Method of analysis and sampling i
Page 125 and 126:
This manual follows the food chain
Page 127 and 128:
of food safety and suitability, and
Page 129 and 130:
k Thermal processing k Irradiation
Page 131 and 132:
10.2 Cleaning Procedures and Method
Page 133 and 134:
11.3 Visitors Visitors to food manu
Page 135 and 136:
MODULE 15 INTRODUCTION The Hazard A
Page 137 and 138:
Assemble HACCP Team Describe Produc
Page 139 and 140:
k Survival or multiplication of mic
Page 141 and 142:
6.6.7. Establishment of Documentati
Page 143 and 144:
12. Ottawa, May 16-20, 1977 13. Ott
Page 145 and 146:
. To draft general provisions, as a
Page 147 and 148:
6. Melbourne, February 23-27, 1998
Page 149 and 150:
These guidelines highlight the fact
Page 151 and 152:
k Information flow should be transp
Page 153 and 154:
harmonization. It is rather unfortu
Page 155 and 156:
1.1 Principles for the Establishmen
Page 157 and 158:
k General requirements for the comp
Page 159 and 160:
ecommendations with respect to qual
Page 161 and 162:
k Harmonize provisions for the prod
Page 163 and 164:
Section 5: Requirements for the Inc
Page 165 and 166:
c. Take full account of the existin
Page 167 and 168:
REFERENCES 1. Copies of reports and
Page 169 and 170:
168
Page 171 and 172:
Page 173 and 174:
2. CONCLUSION The Codex Committee f
Page 175 and 176:
HOW TO USE THE CODE The aim of this
Page 177 and 178:
3.6 Transportation Vehicles should
Page 179 and 180:
Section 5 also explains how a simil
Page 181 and 182:
As stressed by this code, the appli
Page 183 and 184:
Page 185 and 186:
was taken up from the first session
Page 187 and 188:
k Revised Standards for Whey Cheese
Page 189 and 190:
Page 191 and 192:
k Contaminants. k Packaging. k Labe
Page 193 and 194:
The packaging of pulses is importan
Page 195 and 196:
LIST OF ADOPTED CODEX TEXTS Referen
Page 197 and 198:
. To consult with the UN/ECE (Unite
Page 199 and 200:
c. Guidelines for packing media for
Page 201 and 202:
g. Seeds (average, except in ‘who
Page 203 and 204: 8.1.1 Minimum Fill The container sh
Page 205 and 206: information of the product and on w
Page 207 and 208: The Codex Ad Hoc Intergovernmental
Page 209 and 210: 2.5 Processed Meat Products The Cod
Page 211 and 212: Adopted Codex texts CAC/RCP 41 - 19
Page 213 and 214: 5.1.3 Essential composition and qua
Page 215 and 216: 7. ONGOING AND FUTURE WORK ON THE S
Page 217 and 218: III. Description k Definition. k Su
Page 219 and 220: 8. ADOPTED TEXTS i. Natural Mineral
Page 221 and 222: 2. DEFINITIONS 2.1 Spices and Dried
Page 223 and 224: 7.1.2 Inspection and Sorting Raw ma
Page 225 and 226: maintained to protect quality and p
Page 227 and 228: 3.2 Naturally Present Secondary Pro
Page 229 and 230: MODULE 29 THE USER’S MANUAL ON CO
Page 231 and 232: Note Hazard analysis: Food products
Page 233 and 234: REQUIREMENTS FOR FOOD PREPARATION R
Page 235 and 236: educed below 5°C in such a way as
Page 237 and 238: Handling and Disposal of Waste and
Page 239 and 240: 238
Page 241 and 242: The present section, therefore, mak
Page 243 and 244: k To provide a national forum on fo
Page 245 and 246: 1.1.3 Ministry of Atomic Energy Bha
Page 247 and 248: 1.1.9 Ministry of Food Processing I
Page 249 and 250: MODULE 31 THE USER’S MANUAL ON CO
Page 251 and 252: The primary solutions to the resolu
Page 253: independent Expert Committees that
Page 257: How would you evaluate the integrat
show all

THE USER'S MANUAL ON CODEX - Department of Biotechnology

Create successful ePaper yourself

Delete template?

Save as template?