About Codex Alimentarius

I've been wanting to write this particular blog for awhile now.  In my professional career the Codex Alimentarius has been mentioned by the SQF / BRC standards, by teachers of HACCP, as well as GFSI consultants.  What has not occurred is,  anyone showing me the code.  I needed to look for it myself - which anyone can (the standards and documents are free).

A bit of History

Codex Alimentarius is Latin for "Food Code".  As my teachers, standards, etc said - the codex is a set of guidance documents based on Science.  The codex is (in the English version) a set of 324 documents.  This body of work has been compiled by an organization that was formed by the WHO (World Health Organization) and the FAO (Food and Agricultural Organization of the United Nations).   GFSI sources this code for their standards which, in turn, SQF / BRC / FSSC 2200 draw their standards.  Knowing the Codex, I have found, helps in the understanding of the various food accreditation schemes.


What is in the Codex?

 There are five types of documents in the codex:

1. Standards - Specific to various foods
2. Guidelines - items such as Nutritional Labeling
3. Miscellaneous - example, glossary of terms
4. MRL (one document) - Maximum Residual Limits for substances like pesticides
5. Codes of Practice - such as Principles for Food Hygiene

Of course, federal and regional governments may have laws that differ/exceed the Codex and must be adhered to.  It is also interesting to note, the Codex does reference ISO documents.  ISO is a great resource in understanding what is required of food production and safety.  ISO can also show where the codex will be in regard to new and updated standards.  For example, I am of the belief that "Food Security" and "Food Anti-Fraud" standards / guidelines will be more developed in the next few years because ISO is currently developing standards in these areas. 

Some Specific Documents to get You Started!

1. CAC/GL79-2012 - Control of Viruses in Food.  Interesting that this particular document looks at Design of Facilities in Section 4.  Specifically, that toilet facilities can be located next to processing areas but not with "direct access to" the processing area.  I did always wonder where this stipulation came from.  Canadian guidelines state that this is needed only for meat processing facilities or facilities supplying the meat processor.  I like what the Codex has stated - the toilets in all food processing facilities can not be accessed directly from the food processing areas.
2. CAC/GL50-2004 - Guidelines on Sampling.  Procedures on statistically relevant plans for the commodity being sampled.  Both for Quantitative and Qualitative data (see my blog of June 21, 2013).  This document also references ISO information and gets heavily into statistics.
3. CAC/GL60-2006 - Traceability Guidelines.  I found this very basic and looks to be something for governments to use and expand upon.
4. CAC/RCP1-1969 - General Principles of Food Hygiene.  This doc reads similar to the above "virus control" document.  It is intended to be used from primary production to the final consumer.  It describes areas such as Design and Layout, Water Supply, Monitoring Equipment, Cleaning, and Storage and Transport.  Effectively a facilities HACCP pre-requisite standards.  It finishes with HACCP basics and HACCP application.  This particular document (in my opinion) is a must read and a must learn.
5. Others - WOW! Docs for canning, dried fruit, eggs, frog legs, edible oils, corned beef, etc, etc, etc.  Lots of information to sink into and learn.

To see the Codex documents, click on the link below:

 www.codexalimentarius.org