CODEX ALIMENTARIUS

ISSN 0259-2916
Animal Food Production

CODEX ALIMENTARIUS COMMISSION

JOINT FAO/WHO FOOD STANDARDS PROGRAMME
Codex guidelines and codes of practice concerning
animal food production are published in this compact
format to allow their wide use and understanding by
governments, regulatory authorities, food industries
and retailers, and consumers. This first edition includes
texts adopted by the Codex Alimentarius Commission

Animal Food Production • First edition

up to 2007.

The Codex Alimentarius Commission is an intergovernmental

body with over 170 members, within the framework of the
Joint FAO/WHO Food Standards Programme established by the
Food and Agriculture Organization (FAO) of the United
Nations and the World Health Organization (WHO). The main
result of the Commissions’ work is the Codex Alimentarius, a
collection of internationally adopted food standards,
guidelines, codes of practice and other recommendations, with
the objective of protecting the health of consumers and
ensuring fair practices in the food trade.

Animal Food Production

First edition

ISBN 978-92-5-105838-1 ISSN 0259-2916

FAO / WHO

9 7 8 9 2 5 1 0 5 8 3 8 1

TC/M/A1388E/1/5.08/6000
Animal Food Production

First edition

WORLD HEALTH ORGANIZATION

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Rome, 2008
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 PREFACE
THE CODEX ALIMENTARIUS COMMISSION

The Codex Alimentarius Commission is an intergovernmental body with over

170 members, within the framework of the Joint Food Standards Programme
established by the Food and Agriculture Organization of the United Nations
(FAO) and the World Health Organization (WHO), with the purpose of
protecting the health of consumers and ensuring fair practices in the food
trade. The Commission also promotes coordination of all food standards
work undertaken by international governmental and non-governmental
organizations.

The Codex Alimentarius (Latin, meaning Food Law or Code) is the result of the
Commission’s work: a collection of internationally adopted food standards,
guidelines, codes of practice and other recommendations. The texts in this
publication are part of the Codex Alimentarius.

Animal Food Production

First edition
The Codex guidelines and codes of practice concerning animal food
production are published in this compact format to allow their wide use and
understanding by governments, regulatory authorities, food industries and
retailers, and consumers. This first edition includes texts adopted by the Codex
Alimentarius Commission up to 2007.

Further information on these texts, or any other aspect of the Codex

Alimentarius Commission, may be obtained from:

The Secretary
Codex Alimentarius Commission
Joint FAO/WHO Food Standards Programme
Viale delle Terme di Caracalla
00153 Rome, Italy
Fax: +39 06 57054593
E-mail: [email protected]
http:// www.codexalimentarius.net
 CONTENTS
animal food production
First edition

PREFACE iii

CODE OF HYGIENIC PRACTICE FOR MEAT 1

CAC/RCP 58-2005

CODE OF HYGIENIC PRACTICE FOR MILK AND MILK PRODUCTS 71

CAC/RCP 57-2004

CODE OF HYGIENIC PRACTICE FOR EGGS AND EGG PRODUCTS 123

CAC/RCP 15-1976

CODE OF PRACTICE TO MINIMIZE AND CONTAIN ANTIMICROBIAL RESISTANCE 153

CAC/RCP 61-2005

CODE OF PRACTICE ON GOOD ANIMAL FEEDING 171

CAC/RCP 54-2004

CODE OF PRACTICE FOR THE REDUCTION OF AFLATOXIN B1 IN RAW MATERIALS AND

SUPPLEMENTAL FEEDINGSTUFFS FOR MILK PRODUCING ANIMALS 185
CAC/RCP 45-1997

GLOSSARY OF TERMS AND DEFINITIONS (Residues of veterinary drugs in foods) 189

CAC/MISC 5-1993
vi
 CODE OF HYGIENIC PRACTICE FOR MEAT
CAC/RCP 58-2005

1. INTRODUCTION 3
2. SCOPE AND USE OF THIS CODE 4
3. DEFINITIONS 5
4. GENERAL PRINCIPLES OF MEAT HYGIENE 9
5. PRIMARY PRODUCTION 10
5.1 Principles of meat hygiene applying to primary production 11
5.2 Hygiene of slaughter animals 11
5.3 Hygiene of killed wild game 13
5.4 Hygiene of feed and feed ingredients 14
5.5 Hygiene of the primary production environment 15
5.6 Transport 15
5.6.1 Transport of slaughter animals 15
5.6.2 Transport of killed wild game 16
6. PRESENTATION OF ANIMALS FOR SLAUGHTER 16
6.1 Principles of meat hygiene applying to animals presented for slaughter 17
6.2 Conditions of lairage 17
6.3 Ante-mortem inspection 18
6.3.1 Design of ante-mortem inspection systems 19
6.3.2 Implementation of ante-mortem inspection 20
6.3.3 Ante-mortem judgement categories 21
6.4 Information on animals presented for slaughter 22
7. PRESENTATION OF KILLED WILD GAME FOR DRESSING 23
7.1 Principles of meat hygiene applying to inspection of killed wild game
presented for dressing 23
7.2 Inspection of killed wild game presented for dressing 23
8. ESTABLISHMENTS: DESIGN, FACILITIES AND EQUIPMENT 24
8.1 Principles of meat hygiene applying to establishments, facilities
and equipment 24
8.2 Design and construction of lairages 24
8.3 Design and construction of slaughter areas 25
8.4 Design and construction of areas where bodies of animals are dressed
or meat may otherwise be present 26

Adopted 2005. This Code supersedes the following Codex Codes of Practice: Recommended International Code of Hygienic Practice for Fresh
Meat (CAC/RCP 11-1976, Rev. 1-1993); Recommended International Code of Hygienic Practice for Game (CAC/RCP 29-1983, Rev. 1-1993);
Recommended International Code for Ante-Mortem and Post-Mortem Inspection of Slaughter Animals and for Ante-Mortem and Post-Mortem
Judgement of Slaughter Animals and Meat (CAC/RCP 41-1993); Recommended International Code of Hygienic Practice for Processed Meat
and Poultry Products (CAC/RCP 13-1976, Rev. 1 (1985); Recommended Code of Hygienic Practice for Poultry Processing (CAC/RCP 14-1976);
Recommended International Code of Practice for the Production, Storage and Composition of Mechanically Separated Meat Intended for Further
Processing (CAC/RCP 32-1293).
 8.5 Design and construction of equipment where bodies of animals are dressed
or meat may be present 27
8.6 Water supply 28
8.7 Temperature control 29
8.8 Facilities and equipment for personal hygiene 29
8.9 Means of transport 30
9. PROCESS CONTROL 30
9.1 Principles of meat hygiene applying to process control 31
9.2 Process control systems 32
9.2.1 Sanitation Standard Operating Procedures (SSOPs) 33
9.2.2 HACCP 33
9.2.3 Outcome-based parameters for process control 34
9.2.4 Regulatory systems 36
9.2.5 Quality assurance (QA) systems 38
9.3 General hygiene requirements for process control 38
9.4 Hygiene requirements for slaughter and dressing 39
9.5 Post-mortem inspection 41
9.5.1 Design of post-mortem inspection systems 42
9.5.2 Implementation of post-mortem inspection 43
9.6 Post-mortem judgement 45
9.7 Hygiene requirements for process control after post-mortem inspection 47
9.8 Hygiene requirements for parts of animals deemed unsafe or unsuitable
for human consumption 53
9.9 Systems for removing products that are in circulation 53
10. ESTABLISHMENTS: MAINTENANCE AND SANITATION 54
10.1 Principles of meat hygiene applying to maintenance and sanitation
of establishments, facilities and equipment 54
10.2 Maintenance and sanitation 54
11. PERSONAL HYGIENE 56
11.1 Personal cleanliness 56
11.2 Personal health status 57
12. TRANSPORTATION 57
13. PRODUCT INFORMATION AND CONSUMER AWARENESS 57
14. TRAINING 58
14.1 Principles of training in meat hygiene 58
14.2 Training programmes 58
4.4 Regulatory application 68

ANNEXES
Annex I Risk-based evaluation of organoleptic post-mortem inspection procedures
for meat 59
Annex II Verification of process control of meat hygiene by microbiological testing 65


 CODE OF HYGIENIC PRACTICE FOR MEAT
CAC/RCP 58-2005

1. INTRODUCTION

Meat has traditionally been viewed as a vehicle for a significant proportion of human
food-borne disease. Although the spectrum of meat-borne diseases of public health
importance has changed with changing production and processing systems, continuation
of the problem has been well illustrated in recent years by human surveillance studies
of specific meat-borne pathogens such as Escherichia coli O157:H7, Salmonella spp.,
Campylobacter spp. and Yersinia enterocolitica. In addition to existing biological,
chemical and physical hazards, new hazards are also appearing e.g., the agent of bovine
spongiform encephalopathy (BSE). Furthermore consumers have expectations about
suitability issues which are not necessarily of human health significance.

2. A contemporary risk-based approach to meat hygiene requires that hygiene measures

should be applied at those points in the food chain where they will be of greatest value
in reducing food-borne risks to consumers. This should be reflected in application of
specific measures based on science and risk assessment, with a greater emphasis on
prevention and control of contamination during all aspects of production of meat
and its further processing. Application of HACCP principles is an essential element.
The measure of success of contemporary programmes is an objective demonstration of
levels of hazard control in food that are correlated with required levels of consumer
protection, rather than by concentrating on detailed and prescriptive measures that
give an unknown outcome.

3. At the national level the activities of the Competent Authority having jurisdiction
at the slaughterhouse (usually Veterinary Administrations) very often serve animal
health as well as public health objectives. This is particularly the case in relation to
ante- and post-mortem inspection where the slaughterhouse is a key point in animal
health surveillance, including zoonoses. Regardless of jurisdictional arrangements, it is
important that this duality of functions is recognized and relevant public health and
animal health activities are integrated.

4. A number of national governments are implementing systems that redefine the

respective roles of industry and government in delivering meat hygiene activities.
Irrespective of the delivery systems the competent authority is responsible for defining
the role of personnel involved in meat hygiene activities where appropriate, and
verifying that all regulatory requirements are met.


OIE is currently working on guidelines on application at national level addressing ‘ante- and post-mortem activities in
the production of meat to reduce hazards of public and animal health significance’. 
 A nimal food production

5. The principles of food safety risk management , should be incorporated wherever
appropriate in the design and implementation of meat hygiene programmes.
Specifically, work conducted by JEMRA, JECFA and FAO/WHO Expert Consultations and
resulting risk management recommendations should be considered. Further, newly-
recognised meat-borne risks to human health may require measures additional to
those usually applied in meat hygiene, e.g., the potential for zoonotic transmission of
central nervous system disorders of slaughtered livestock means that additional animal
health surveillance programmes may need to be undertaken.

2. SCOPE AND USE OF THIS CODE

6. The scope of this code covers hygiene provisions for raw meat, meat preparations and
manufactured meat from the time of live animal production up to the point of retail
sale. It further develops the Recommended International Code of Practice – General
Principles of Food Hygiene in respect of these products. Where appropriate, the Annex
to that code (Hazard Analysis and Critical Control Point System and Guidelines for its
Application) and the Principles for the Establishment and Application of Microbiological
Criteria for Foods are further developed and applied in the specific context of meat
hygiene.

7. For the purposes of this code, meat is that derived from domestic ungulates, domestic
solipeds, domestic birds, lagomorphs, farmed game, farmed game birds (including
ratites) and wild game. This Code of Practice may also be applied to other types of
animals from which meat is derived, subject to any special hygienic measures required
by the competent authority. Further to general hygiene measures applying to all species
of animal as described above, this code also presents specific measures that apply to
different species and classes of animals, e.g. wild game killed in the field.

8. The hygiene measures that are applied to the products described in this code, should
take into account any further measures and food handling practices that are likely to
be applied by the consumer. It should be noted that some of the products described in
this code may not be subjected to a heat or other biocidal process before consumption.

Meat hygiene is by nature a complex activity, and this code refers to standards,
texts and other recommendations developed elsewhere in the Codex system where
linkages are appropriate, e.g., Principles for Food Import and Export Inspection
and Certification (CAC/GL 20-1995), Proposed Draft Principles and Guidelines for
the Conduct of Microbiological Risk Management (CX/FH 01/7 and ALINORM 03/13
paras 99-128), General Guidelines for Use of the Term “Halal” (CAC/GL 24-1997) and
recommendations of the Ad hoc Intergovernmental Task Force on Animal Feeding
(ALINORM 01/38 and ALINORM 01/38A).


Working Principles for Risk Analysis for Application in the Framework of the Codex Alimentarius (Procedural Manual of
the Codex Alimentarius Commission).

CAC/GL 63-2007: Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM).

CAC/RCP 1-1969.
 
CAC/GL 21-1997.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

10. To provide information that will enhance consistency, linkages should also be made
to the standards, guidelines and recommendations contained in the OIE Terrestrial
Animal Health Code that relate to zoonoses.

11. Subsets of the general principles (Section 4) are provided in subsequent sections within
‘double-line boxes’. Where guidelines are provided at the section level, those that are
more prescriptive in nature are presented in ‘single-line boxes’. This is to indicate that
they are recommendations based on current knowledge and practice. They should be
regarded as being flexible in nature and subject to alternative provisions so long as
required outcomes in terms of the safety and suitability of meat are met.

12. Traditional practices may result in departures from some of the meat hygiene
recommendations presented in this code when meat is produced for local trade.

3. DEFINITIONS

13. For the purposes of this code, the following definitions apply. (Note that more general
definitions relating to food hygiene appear in the Recommended International Code
of Practice – General Principles of Food Hygiene).

Abattoir Any establishment where specified animals are slaughtered and dressed for
human consumption and that is approved, registered and/or listed by the competent
authority for such purposes.
Animal Animals of the following types:
• Domestic ungulates;
• Domestic solipeds;
• Domestic birds i.e. poultry;
• Lagomorphs;
• Farmed game;
• Farmed game birds, including ratites;
• Wild game, i.e. wild land mammals and birds which are hunted (including those
living in enclosed territory under conditions of freedom similar to those of wild
game);
• Animals as otherwise specified by the competent authority.
Ante-mortem inspection Any procedure or test conducted by a competent person on
live animals for the purpose of judgement of safety and suitability and disposition
Carcass The body of an animal after dressing.
Chemical residues Residues of veterinary drugs and pesticides as described in the
Definitions for the Purpose of the Codex Alimentarius.


Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969).

These and other procedures and tests stipulated by the Competent Authority, may also be conducted, in particular for
the purposes of animal health.

Procedural Manual of the Codex Alimentarius Commission. 
 A nimal food production

Competent authority The official authority charged by the government with the
control of meat hygiene, including setting and enforcing regulatory meat hygiene
requirements.
Competent body A body officially recognised and overseen by the competent authority
to undertake specified meat hygiene activities.
Competent person A person who has the training, knowledge, skills and ability to
perform an assigned task, and who is subject to requirements specified by the
competent authority.
Condemned Inspected and judged by a competent person, or otherwise determined
by the competent authority, as being unsafe or unsuitable for human consumption
and requiring appropriate disposal.
Contaminant Any biological or chemical agent, foreign matter, or other substance not
intentionally added to food that may compromise food safety or suitability.10
Disease or defect Any abnormality affecting safety and/or suitability.
Dressing The progressive separation of the body of an animal into a carcass and other
edible and inedible parts.
Equivalence The capability of different meat hygiene systems to meet the same food
safety and/or suitability objectives.
Establishment A building or area used for performing meat hygiene activities that is
approved, registered and/or listed by the competent authority for such purposes.
Establishment operator The person in control of an establishment who is responsible
for ensuring that the regulatory meat hygiene requirements are met.
Food safety objective (FSO) The maximum frequency and/or concentration of a
hazard in a food at the time of consumption that provides or contributes to the
appropriate level of protection (ALOP).
Fresh meat Meat that apart from refrigeration has not been treated for the purpose
of preservation other than through protective packaging and which retains its
natural characteristics.
Game depot A building in which killed wild game is temporarily held prior to transfer to
an establishment, and which is approved, registered and/or listed by the competent
authority for this purpose. (Note that for the purposes of this code, a game depot
is a particular type of establishment).
Good Hygienic Practice (GHP) All practices regarding the conditions and measures
necessary to ensure the safety and suitability of food at all stages of the food
chain.11
Hazard A biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.12


The Competent Authority provides official assurances in international trade of meat. Requirements for certification for
public health and fair trade purposes have been developed by the Codex Committee on Food and Import and Export
Inspection and Certification Systems (ref. CAC/GL 26-1997). Requirements for certification for animal health (including
zoonoses) purposes are contained in the OIE Terrestrial Animal Health Code (ref. Section 1.2 Obligations and ethics in
international trade). Both should be read in parallel where veterinary certification is required.
10
Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969).
11
WHO Teachers Handbook, 1999.
 12
Definitions for the Purpose of the Codex Alimentarius (Procedural Manual of the Codex Alimentarius Commission).
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

Hunter A person involved in the killing and/or bleeding, partial evisceration and
partial field dressing of killed wild game.
Inedible Inspected and judged by a competent person, or otherwise determined by
the competent authority to be unsuitable for human consumption.
Manufactured meat Products resulting from the processing of raw meat or from the
further processing of such processed products, so that when cut, the cut surface
shows that the product no longer has the characteristics of fresh meat.
Meat All parts of an animal that are intended for, or have been judged as safe and
suitable for, human consumption.
Meat hygiene All conditions and measures necessary to ensure the safety and suitability
of meat at all stages of the food chain.
Meat preparation Raw meat which has had foodstuffs, seasonings or additives added
to it.
Mechanically separated meat (MSM) Product obtained by removing meat from flesh-
bearing bones after boning or from poultry carcasses, using mechanical means that
result in the loss or modification of the muscle fibre structure.
Minced meat Boneless meat which has been reduced into fragments.
Official inspector A competent person who is appointed, accredited or otherwise
recognised by the competent authority to perform official meat hygiene activities
on behalf of, or under the supervision of the competent authority.
Organoleptic inspection Using the senses of sight, touch, taste and smell for
identification of diseases and defects.
Performance criterion The effect in frequency and/or concentration of a hazard in a
food that must be achieved by the application of one or more control measures to
provide or contribute to a performance objective (PO) or a food safety objective
(FSO).
Performance objective The maximum frequency and/or concentration of a hazard in
a food at a specified step in the food chain before the time of consumption that
provides or contributes to a food safety objective (FSO) or appropriate level of
protection (ALOP), as applicable.
Post-mortem inspection13 Any procedure or test conducted by a competent person on
all relevant parts of slaughtered/killed animals for the purpose of judgement of
safety and suitability and disposition.
Primary production All those steps in the food chain constituting animal production
and transport of animals to the abattoir, or hunting and transporting wild game
to a game depot.
Process control All conditions and measures applied during the production process
that are necessary to achieve safety and suitability of meat.14

13
These and other procedures and tests stipulated by the Competent Authority, may also be conducted, in particular for
the purposes of animal health.
14
The “process” includes ante- and post-mortem inspection. 
 A nimal food production

Process criterion The physical process control parameters (e.g. time, temperature)
at a specified step that can be applied to achieve a performance objective or
performance criterion.15
Quality assurance (QA) All the planned and systematic activities implemented within
the quality system and demonstrated as needed, to provide adequate confidence
that an entity will fulfil requirements for quality.16
Quality assurance (QA) system The organisational structure, procedures, processes
and resources needed to implement quality assurance.
Raw meat Fresh meat, minced meat or mechanically separated meat.17
Ready-to-Eat (RTE) products Products that are intended to be consumed without any
further biocidal steps.
Risk-based Containing any performance objective, performance criterion or process
criterion developed according to risk analysis principles.18
Safe for human consumption Safe for human consumption according to the following
criteria:
• has been produced by applying all food safety requirements appropriate to its
intended end-use;
• meets risk-based performance and process criteria for specified hazards; and
• does not contain hazards at levels that are harmful to human health.
Sanitation standard operating procedures (SSOPs) A documented system for assuring
that personnel, facilities, equipment and utensils are clean and where necessary,
sanitised to specified levels prior to and during operations.
Suitable for human consumption Suitable for human consumption according to the
following criteria:
• has been produced under hygienic conditions as outlined in this code;
• is appropriate to its intended use;19 and
• meets outcome-based parameters for specified diseases or defects as
established by the competent authority.
Validation Obtaining evidence that the food hygiene control measure or measures
selected to control a hazard in a food is capable of effectively and consistently
controlling the hazard to the appropriate level.20
Verification Activities performed by the competent authority and/or competent body
to determine compliance with regulatory requirements.
Verification (Operator) The continual review of process control systems by the
operator, including corrective and preventative actions to ensure that regulatory
and/or specified requirements are met.
Veterinary Inspector An official inspector who is professionally qualified as a
veterinarian and carries out official meat hygiene activities21 as specified by the
competent authority.

15
This is an interim definition for the purpose of this Code.
16
ISO 8402.
17
This does not preclude interventions for the purpose of pathogen reduction.
18
This is an interim definition for the purpose of this Code.
19
See for example the General Guidelines for Use of the Term “Halal” (CAC/GL 24-1997).
 20
This is an interim definition for the purpose of this Code.
21
These may include animal health objectives.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

4. GENERAL PRINCIPLES OF MEAT HYGIENE

i. Meat must be safe and suitable for human consumption and all interested
parties including government, industry and consumers have a role in achieving
this outcome.22
ii. The competent authority should have the legal power to set and enforce
regulatory meat hygiene requirements, and have final responsibility for
verifying that regulatory meat hygiene requirements are met. It should be
the responsibility of the establishment operator to produce meat that is safe
and suitable in accordance with regulatory meat hygiene requirements. There
should be a legal obligation on relevant parties to provide any information
and assistance as may be required by the competent authority.
iii. Meat hygiene programmes should have as their primary goal the protection
of public health and should be based on a scientific evaluation of meat-borne
risks to human health and take into account all relevant food safety hazards,
as identified by research, monitoring and other relevant activities.
iv. The principles of food safety risk analysis should be incorporated wherever
possible and appropriate in the design and implementation of meat hygiene
programmes.23
v. Wherever possible and practical, competent authorities should formulate food
safety objectives (FSOs) according to a risk-based approach so as to objectively
express the level of hazard control that is required to meet public health goals.
vi. Meat hygiene requirements should control hazards to the greatest extent
practicable throughout the entire food chain. Information available from
primary production should be taken into account so as to tailor meat hygiene
requirements to the spectrum and prevalence of hazards in the animal
population from which the meat is sourced.
vii. The establishment operator should apply HACCP principles. To the greatest
extent practicable, the HACCP principles should also be applied in the design
and implementation of hygiene measures throughout the entire food chain.
viii. The competent authority should define the role of those personnel involved
in meat hygiene activities where appropriate, including the specific role of the
veterinary inspector.
ix. The range of activities involved in meat hygiene should be carried out by
personnel with the appropriate training, knowledge, skills and ability as and
where defined by the competent authority.

22
Specific meat hygiene requirements should address biological, chemical and physical hazards; and pathophysiological
and other characteristics associated with suitability for human consumption.
23
Working Principles for Risk Analysis for Application in the Framework of the Codex Alimentarius (Procedural Manual of
the Codex Alimentarius Commission); CAC/GL 63-2007: Principles and Guidelines for the Conduct of Microbiological
Risk Management; Report of a Joint FAO/WHO Consultation on Principles and Guidelines for Incorporating
Microbiological Risk Assessment in the Development of Food Safety Standards, Guidelines and Related Texts; Kiel,
Germany, 18-22 March 2002. 
 A nimal food production

x. The competent authority should verify that the establishment operator has
adequate systems in place to trace and withdraw meat from the food chain.
Communication with consumers and other interested parties should be
considered and undertaken where appropriate.
xi. As appropriate to the circumstances, the results of monitoring and surveillance
of animal and human populations should be considered with subsequent
review and/or modification of meat hygiene requirements whenever necessary.
xii. Competent authorities should recognise the equivalence of alternative
hygiene measures where appropriate, and promulgate meat hygiene measures
that achieve required outcomes in terms of safety and suitability and facilitate
fair practices in the trading of meat.

5. PRIMARY PRODUCTION

14. Primary production is a significant source of hazards associated with meat. A number
of hazards are present in animal populations intended for slaughter and their control
during primary production, often presents considerable challenges, e.g., E. coli O157:
H7, Salmonella spp. Campylobacter spp. and various chemical and physical hazards.
A risk-based approach to meat hygiene includes consideration of risk management
options that may have a significant impact on risk reduction when applied at the level
of primary production24

15. Provision of relevant information on animals intended for slaughter facilitates

application of risk-based meat hygiene programmes, and allows inspection procedures
to be tailor-made to the spectrum and prevalence of diseases and defects in the
particular animal population. This may be particularly important in situations where
the presence of certain zoonotic agents is not detectable by routine organoleptic or
laboratory tests, and special measures may need to be taken, e.g. possible exposure to
cysts of Cysticercus bovis.

16. Voluntary or officially recognised QA systems implemented at primary production should

be appropriately taken into account during verification of regulatory requirements.

17. The principles and guidelines presented in this section are supplemental to the
objectives and guidelines in Section III of the Recommended International Code of
Practice – General Principles of Food Hygiene (CAC/RCP 1-1969).

24
Working Principles for Risk Analysis for Application in the Framework of the Codex Alimentarius (Procedural Manual of
10 the Codex Alimentarius Commission).
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

5.1 Principles of meat hygiene applying to primary production

i. Primary production should be managed in a way that reduces the likelihood of
introduction of hazards and appropriately contributes to meat being safe and
suitable for human consumption.
ii. Whenever possible and practicable, systems should be established by the
primary production sector and the competent authority, to collect, collate and
make available, information on hazards and conditions that may be present in
animal populations and that may affect the safety and suitability of meat.
iii. Primary production should include official or officially-recognised programmes
for the control and monitoring of zoonotic agents in animal populations and
the environment as appropriate to the circumstances, and notifiable zoonotic
diseases should be reported as required.
iv. Good hygienic practice (GHP) at the level of primary production should involve
for example the health and hygiene of animals, records of treatments, feed
and feed ingredients and relevant environmental factors, and should include
application of HACCP principles to the greatest extent practicable.
v. Animal identification practices should allow trace-back to the place of origin
to the extent practicable, to allow regulatory investigation where necessary.

5.2 Hygiene of slaughter animals

18. Both primary producers and the competent authority should work together to
implement risk-based meat hygiene programmes at the level of primary production
that document the general health status of slaughter animals, and implement
practices that maintain or improve that status, e.g., zoonoses control programmes. QA
programmes at the level of primary production should be encouraged and may include
application of HACCP principles as appropriate to the circumstances. Such programmes
should be taken into account by the competent authority in the overall design and
implementation of risk-based meat hygiene programmes.

So as to facilitate the application of risk-based meat hygiene programmes:

• Primary producers should record relevant information to the extent
possible on the health status of animals as it relates to the production of
meat that is safe and suitable for human consumption. This information
should be made available to the abattoir as appropriate to the
circumstances.
• Systems should be in place for return from the abattoir to the primary
producer, of information on the safety and suitability of slaughter animals
and meat, in order to improve the hygiene on the farm and, where
producer-led QA-programmes are applied, to be incorporated into these
programmes to improve their effectiveness.
11
 A nimal food production

• The competent authority should systematically analyse monitoring and

surveillance information from primary production so that meat hygiene
requirements may be modified if necessary.

19. The competent authority should administer an official programme for control of
specified zoonotic agents, chemical hazards and contaminants. This should be co-
ordinated to the greatest extent possible with other competent authorities that may
have responsibilities in public and animal health.

Official or officially-recognised programmes for specified zoonotic agents

should include measures to:
• control and eradicate their presence in animal populations, or subsets of
populations, e.g., particular poultry flocks;
• prevent the introduction of new zoonotic agents;
• provide monitoring and surveillance systems that establish baseline data
and guide a risk-based approach to control of such hazards in meat; and
• control movement of animals between primary production units, and to
abattoirs, where populations are under quarantine restrictions.

Official or officially-recognised programmes for chemical hazards and

contaminants should include measures to:
• control the registration and use of veterinary drugs and pesticides so that
residues do not occur in meat at levels that make the product unsafe25 for
human consumption, and
• provide monitoring and surveillance systems that establish baseline data
and guide a risk-based approach to control of such hazards in meat.

20. Animal identification systems, to the extent practicable, should be in place at primary
production level so that the origin of meat can be traced back from the abattoir or
establishment to the place of production of the animals.

21. Animals should not be loaded for transport to the abattoir when:
• the degree of contamination of the external surfaces of the animal is likely to
compromise hygienic slaughter and dressing, and suitable interventions such as
washing or shearing are not available,
• information is available to suggest that animals may compromise the production
of meat that is safe and suitable for human consumption, e.g., presence of

25
Guidelines for the Establishment of a Regulatory Programme for Control of Veterinary Drug Residues in Foods
12 (CAC/GL 16-1993).
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

specific disease conditions or recent administration of veterinary drugs. In some

situations, transport may proceed if the animals have been specifically identified
(e.g. as “suspects”) and are to be slaughtered under special supervision; or
• conditions causing animal stress may exist or arise that are likely to result in an
adverse impact on the safety and suitability of meat.

5.3 Hygiene of killed wild game

22. Only limited knowledge can be gained on the health status of populations of wild
game hunted for meat; however, the competent authority should consider all sources
when gathering such information. In this respect, hunters should be encouraged to
provide relevant information, e.g., geographical origin of wild game, and any clinical
symptoms of disease observed in wild animal populations.

23. Wild game should be harvested in a manner so that:

• killing methods are consistent with the production of meat that is safe and
suitable for human consumption; and
• their geographical origin is not subject to relevant official prohibitions on
harvest, e.g., in the case of concurrent chemical pest control programmes or
animal health quarantine.

24. Hunters are particularly important in providing information on killed animals. They
should be aware of their responsibilities in terms of supplying to the establishment, all
relevant information that may impact on the safety and suitability of killed wild game
meat, e.g., symptoms of disease immediately before killing, grossly-apparent diseases
and defects detected during partial field dressing and/or evisceration. The competent
authority should require that hunters or other people involved in harvesting of wild
game undergo basic training in meat hygiene appropriate to field procurement, e.g.,
recognition of diseases and defects, application of GHP in partial field dressing and
transport to a game depot.

25. As wild game are killed in the field, appropriate hygienic practices immediately
following death are essential to minimise contamination of edible parts. GHP should
be applied to the extent practicable during bleeding, partial dressing, e.g., removal of
the head, and/or partial evisceration (where allowed by the competent authority).26

Bleeding and partial dressing of killed wild game in the field should include:
• bleeding and partial evisceration as soon as possible after killing (unless
exempted by the competent authority for a particular species of wild game);
• partial skinning and/or partial dressing in a manner that minimises the
level of contamination of edible parts to the lowest level practicable;
• removal only of those parts of the animal that are not necessary for post-
mortem inspection and judgement; and

26
Partial evisceration usually only involves removal of the gastrointestinal tract, and this aids cooling. 13
 A nimal food production

• retention of the lungs, liver, heart and kidneys as a minimum if partial

evisceration is carried out, either by natural attachment to the carcass or
identified and packaged as an attachment to the carcass, unless a hunter,
who is a competent person, has carried out an inspection and has not
detected or suspected abnormalities. 27

26. Game depots should not be simultaneously used for a purpose other than receiving
and holding killed wild game, unless the competent authority specifies other uses and
conditions.

27. Delivery of killed wild game to a game depot or an establishment should be within time
limits established by the competent authority considering harvesting, environmental
conditions and desired food safety outcomes. The body and other animal parts should
not be frozen before dressing and post-mortem inspection in an establishment, unless
unavoidable due to ambient temperatures.

5.4 Hygiene of feed and feed ingredients

28. Feeding of animals during primary production should be subject to good animal
feeding practice28. Records should be maintained at the manufacturing level, on the
origin of feed and feed ingredients to facilitate verification.

29. There is a need for collaboration between all parties involved in production,
manufacturing and use of feed and feed ingredients, so as to establish any linkage
between identified hazards and the level of risk to consumers that may result from
transmission through the food chain29.

Animals should not be given feed and feed ingredients that:

• are recognised as likely to introduce zoonotic agents (including
transmissible spongiform encephalopathies – TSEs) to the slaughter
population; or
• contain chemical substances, (e.g., veterinary drugs, pesticides) or
contaminants that could result in residues in meat at levels that make the
product unsafe for human consumption.

30. The competent authority should implement appropriate legislation and controls
governing the feeding of animal protein to animals where there is a likelihood of
transmission of zoonotic agents, and this may include a ban on such feeding when
justified by risk management. Any processed feed and feed ingredients should be

27
In the case of small killed wild game, the competent authority may allow full evisceration.
28
Codex Code of Practice on Good Animal Feeding (CAC/RCP 54-2004).
14 29
OIE International Animal Health Code (chapters on zoonotic diseases); OIE Guidelines on antimicrobial resistance.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

subject to appropriate microbiological and other criteria according to a specified

sampling plan and testing protocol, and maximum limits for mycotoxins.

5.5 Hygiene of the primary production environment

31. Primary production of animals should not be undertaken in areas where the presence
of hazards in the environment could lead to an unacceptable level of such hazards in
meat.

The competent authority should design and administer monitoring and

surveillance programmes appropriate to the circumstances that address :
• hazards arising from animals and plants that may compromise the
production of meat that is safe and suitable for human consumption;
• environmental contaminants that may result in levels in meat that make
the product unsafe for human consumption; and
• ensuring that potential carriers such as water, are not significant vehicles
for transmission of hazards.

Facilities and procedures should be in place to ensure that:

• housing and feeding platforms where used, and other areas where
zoonotic agents and other hazards may accumulate, can be effectively
cleaned, and are maintained in a sanitary condition (refer to Section 10);
• systems for active processing and/or disposal of dead animals and waste
should not constitute a possible source of food-borne hazards to human
and animal health; and
• chemical hazards required for technological reasons are stored in a
manner so that they do not contaminate the environment or feed and
feed ingredients and thereby pose a risk to human health.

5.6 Transport
5.6.1 Transport of slaughter animals
32. Transport of slaughter animals should be carried out in a manner that does not have
an adverse impact on the safety and suitability of meat.30

Slaughter animals require transport facilities to the abattoir that ensure that:
• soiling and cross-contamination with faecal material is minimised;
• new hazards are not introduced during transport;
• animal identification as to the place of origin is maintained; and

30
OIE International Animal Health Code (chapter on transport); Report of the OIE Working Group on Animal Welfare,
October 2002. 15
 A nimal food production

• consideration is given to avoiding undue stress that may adversely impact

on the safety of meat (such as stress-induced shedding of pathogens).

Transport vehicles should be designed and maintained so that:

• animals can be loaded, unloaded and transported easily and with minimal
risk of injury;
• animals of different species, and animals of the same species likely to
cause injury to one another, are physically separated during transport;
• use of floor gratings, crates or similar devices limits soiling and cross-
contamination with faecal material;
• where the vehicle has more than one deck, animals are protected from
cross-contamination as appropriate ;
• ventilation is adequate; and
• cleaning and sanitising is readily achieved (refer to Section 10).

33. Transport vehicles, and crates where used should be cleaned and if necessary sanitised
as soon as practicable after animals have been unloaded at the establishment.

5.6.2 Transport of killed wild game

34. Following killing and partial dressing in the field, the body and other parts should
be transported to an establishment, including a game depot, without delay and in a
manner that minimises contamination of edible parts. The use of these vehicles for this
purpose should be consistent with good hygienic practice and any specific regulatory
requirements.

35. Unless deemed unnecessary due to low environmental ambient temperatures, the
temperature of the body should be actively reduced as quickly as possible after partial
field dressing and transport.

6. PRESENTATION OF ANIMALS FOR SLAUGHTER

36. Only healthy, clean and appropriately identified animals should be presented for
slaughter.

37. All animals should be screened upon arrival at the abattoir. Where abnormalities in
behaviour or appearance suggest that an individual animal or a consignment of animals
should be segregated, this should occur and the competent person undertaking ante-
mortem inspection should be notified.

38. Ante-mortem inspection is an important pre-slaughter activity, and all relevant

information on animals presented for slaughter should be utilised in meat hygiene
16 systems.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

6.1 Principles of meat hygiene applying to animals presented for slaughter

i. Animals presented for slaughter should be sufficiently clean so that they do
not compromise hygienic slaughter and dressing.
ii. The conditions of holding of animals presented for slaughter should minimise
cross-contamination with food-borne pathogens and facilitate efficient
slaughter and dressing.
iii. Slaughter animals should be subjected to ante-mortem inspection, with the
competent authority determining the procedures and tests to be used, how
inspection is to be implemented, and the necessary training, knowledge, skills
and ability of personnel involved.
iv. Ante-mortem inspection should be science- and risk-based as appropriate to
the circumstances, and should take into account all relevant information from
the level of primary production.
v. Relevant information from primary production where available and results of
ante-mortem inspection should be utilised in process control.
vi. Relevant information from ante-mortem inspection should be analysed and
returned to the primary producer as appropriate.

6.2 Conditions of lairage

39. Holding of animals presented for slaughter has an important effect on many aspects
of slaughter, dressing and the production of meat that is safe and suitable for
human consumption. The cleanliness of animals has a major influence on the level
of microbiological cross-contamination of the carcass and other edible parts during
slaughter and dressing. A range of measures appropriate to the animal species may be
applied to ensure that only animals that are sufficiently clean are slaughtered and to
assist in reducing microbiological cross- contamination.

40. Quality assurance (QA) systems implemented by the establishment operator should
enhance achievement of appropriate conditions of lairage on an on-going basis.

The establishment operator should ensure conditions of lairage that include:

• facilities are operated in a way that soiling and cross-contamination of
animals with food-borne pathogens are minimised to the greatest extent
practicable;
• holding of animals so that their physiological condition is not
compromised and ante-mortem inspection can be effectively carried
out, e.g., animals should be adequately rested and not overcrowded and
protected from weather where necessary;

17
 A nimal food production

• separation of different classes and types of slaughter animals

as appropriate, e.g., separation of animals with special dressing
requirements, and separation of “suspects” that have been identified as
having the potential to transfer specific food-borne pathogens to other
animals (refer to 6.3);
• systems to ensure that only animals that are sufficiently clean are
slaughtered;
• systems to ensure that feed has been appropriately withdrawn before
slaughter;
• maintenance of identification of animals (either individually, or as lots,
e.g., poultry) until the time of slaughter and dressing; and
• conveying of relevant information on individual animals or lots of animals
to facilitate ante- and post-mortem inspection.

41. The competent authority or the competent body should take into account QA systems
properly implemented by the establishment operator, in setting the frequency and
intensity of verification activities necessary to determine that the conditions of lairage
are in accordance with regulatory requirements.

6.3 Ante-mortem inspection

42. All animals presented for slaughter should be subjected to ante-mortem inspection, by
a competent person whether on an individual or a lot basis. Inspection should include
confirmation that the animals are properly identified, so that any special conditions
pertaining to their place of primary production are considered in the ante-mortem
inspection, including relevant public and animal health quarantine controls.

43. Ante-mortem inspection should support post-mortem inspection by application of a

specific range of procedures and/or tests that consider the behaviour, demeanour and
appearance, as well as signs of disease in the live animal.

Animals described below should be subject to special controls, procedures or

operations imposed by the competent authority (which may include denial of
entry to the abattoir) when:
• animals are not sufficiently clean;
• animals have died in transit;
• a zoonotic disease posing an immediate threat to either animals or
humans is present, or suspected;
• an animal health disease subject to quarantine restrictions is present, or
suspected;
• animal identification requirements are not met; or
• declarations from the primary producer, if required by the competent
authority (including compliance with good veterinary practice in the use
of animal medicines), are absent or inadequate.
18
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

6.3.1 Design of ante-mortem inspection systems

44. Ante-mortem inspection should be included as an integral component of an overarching
risk-based system for the production of meat, with systems for process control (refer
to Section 9) incorporating appropriate components. Relevant information on the
slaughter population, e.g., animal class, health status, geographical region of origin,
should be utilised in both the design and implementation of ante-mortem inspection
systems.

45. Ante-mortem inspection, including procedures and tests, should be established by the
competent authority according to a science and risk-based approach. In the absence of
a risk-based system, procedures will have to be based on current scientific knowledge
and practice.

46. Ante-mortem procedures and tests may be integrated and implemented together so as
to achieve public health and animal health objectives. In such cases all aspects of ante-
mortem inspection should be science-based and be tailored to the relevant risks.

47. Where indicated by public health concerns, measures additional to routine ante-
mortem inspection may be required.

Characteristics of a risk-based ante-mortem inspection programme are:

• procedures for confirmation of proper animal identification in accordance
with national legislation;
• design and application of organoleptic procedures and tests that are
relevant and proportional to meat-borne risks associated with clinical
signs of illness and grossly-detectable abnormalities;
• tailoring of procedures to the spectrum and prevalence of diseases and
defects reasonably likely to be present in the slaughter population,
taking into account the type of animal, geographical origin and primary
production system;
• integration with HACCP-based process control to the extent practicable,
e.g., application of objective criteria for ensuring appropriate cleanliness
of animals presented for slaughter;
• on-going tailoring of procedures to information received from the
primary production unit, where practicable;
• use of laboratory tests for hazards that are unaddressed by organoleptic
inspection when their presence is suspected, e.g., chemical residues and
contaminants; and
• return of information to the primary producer so as to seek continuous
improvement in the safety and suitability status of animals presented for
slaughter (refer to 6.4).

19
 A nimal food production

6.3.2 Implementation of ante-mortem inspection

48. The competent authority should determine how ante-mortem inspection is to be
implemented, including identification of the components that may be applied at
primary production rather than the abattoir, e.g., in the case of intensively-raised
poultry.31 The competent authority should establish the training, knowledge, skills and
ability requirements of all personnel involved, and the roles of the official inspector,
including the veterinary inspector (refer to 9.2). Verification of inspection activities
and judgements should be undertaken as appropriate by the competent authority or
competent body. The final responsibility for verifying that all regulatory requirements
are met should lie with the competent authority.

The responsibilities of the establishment operator in respect of ante-mortem

inspection include:
• providing verifiable information required by the competent authority with
respect to ante-mortem inspection carried out at primary production;
• segregation of animals if, for example, they have recently given birth
during transport or in lairages, or have recently aborted and/or show
retained foetal membranes;
• applying identification systems for individual animals or lots of animals
until the time of slaughter that document the outcome of ante-mortem
inspection, and after slaughter in the case of “suspect” animals;
• presentation of animals that are sufficiently clean; and
• prompt removal of animals that have died in the lairage, e.g., from
metabolic disease, stress, suffocation, with the permission of the
competent person undertaking ante-mortem inspection.

49. Ante-mortem inspection at the abattoir should occur as soon, as is practicable after
delivery of slaughter animals. Only animals that are judged to be sufficiently rested
should proceed to slaughter, but should not be withheld from slaughter any longer
than necessary. If ante-mortem inspection has occurred and there is a delay of more
than 24 hours before slaughter, ante-mortem inspection should be repeated.

31
In some cases the competent authority may allow slaughter on the farm for particular classes of animal, e.g., farmed
game, and in such cases the slaughter animals should be subject to ante-mortem inspection and other hygiene controls
20 as determined by the competent authority.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

Ante-mortem inspection systems required by the competent authority should

include the following:
• all relevant information from the level of primary production should
be taken into account on an on-going basis, e.g., declarations from the
primary producers relating to the use of veterinary drugs, information
from official hazard control programmes;
• animals suspected as being unsafe or unsuitable for human consumption
should be identified as such and handled separately from normal animals
(refer to 6.2 and 8.2);
• results of ante-mortem inspection are made available to the competent
person undertaking post-mortem inspection before animals are inspected
at the post-mortem stations so as to augment final judgement. This is
particularly important when a competent person undertaking ante-
mortem inspection, judges that a suspect animal can proceed to slaughter
under special hygiene conditions.;
• in more equivocal situations, the competent person undertaking ante-
mortem inspection may hold the animal (or lot) in special facilities for
more detailed inspection, diagnostic tests, and/or treatment;
• animals condemned as unsafe or unsuitable for human consumption
should be immediately identified as such and handled in a manner that
does not result in cross-contamination of other animals with food-borne
hazards (refer to 8.2); and
• the reason for condemnation should be recorded, with confirmatory
laboratory tests being carried out if deemed necessary. Feed back of this
information to the primary producer should take place.

50. Slaughter of animals under an official or officially-recognised programme for the

eradication or control of a specific zoonotic disease, e.g., salmonellosis, should only be
carried out under the hygiene conditions specified by the competent authority.

6.3.3 Ante-mortem judgement categories

Ante-mortem judgement categories include:

• passed for slaughter;
• passed for slaughter subject to a second ante-mortem inspection, after an
additional holding period, e.g., when animals are insufficiently rested, or
are temporarily affected by a physiological or metabolic condition;
• passed for slaughter under special conditions i.e. deferred slaughter
as “suspects”, where the competent person undertaking ante-mortem
inspection suspects that post-mortem inspection findings could result in
partial or total condemnation;

21
 A nimal food production

• condemned for public health reasons i.e. due to: meat-borne hazards,
occupational health hazards, or likelihood of unacceptable contamination
of the slaughter and dressing environment following slaughter;32
• condemned for meat suitability reasons;
• emergency slaughter, when an animal eligible for being passed under
special conditions could deteriorate if there was a delay in slaughter; and
• condemned for animal health reasons, as specified in relevant national
legislation.

6.4 Information on animals presented for slaughter

51. Information provided on animals presented for slaughter may be an important
determinant of optimal slaughter and dressing procedures and is a prerequisite for
effective design and implementation of process control by the establishment operator.
The competent authority should analyse relevant information and take it into account
when setting hygiene requirements for risk-based hygiene systems throughout the
entire food chain (refer to 9.2).

52. The competent authority may require monitoring of animals presented for slaughter
to establish baseline information on the prevalence of hazards in the slaughter
population, e.g., specified meat-borne pathogens, chemical residues greater than
maximum residue limits. The competent authority should design and implement these
monitoring activities according to national public health goals. Scientific analysis and
dissemination of results to interested parties is the responsibility of the competent
authority.

So as to facilitate science- and risk-based meat hygiene throughout the entire

food chain, systems should be in place that provide:
• on-going information on animals presented for slaughter for
incorporation into HACCP plans and/or quality assurance (QA)
programmes that are part of process control;
• information back to the primary producer on the safety and suitability
status of animals presented for slaughter; and
• information to the competent authority that facilitates on-going review.

32
The competent person may judge, after post-mortem inspection in special facilities, that edible parts of the animal can
22 be salvaged for a particular purpose e.g. pet-food.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

7. PRESENTATION OF KILLED WILD GAME FOR DRESSING

53. Killed wild game presented at an establishment have been subject to different
harvesting, handling and transportation arrangements compared to live animals
presented for slaughter. Killed wild game should undergo an appropriate inspection
before dressing and full post-mortem inspection commences, so as to prevent undue
contamination of the dressing environment and wastage of resources.

7.1 Principles of meat hygiene applying to inspection of killed wild game

presented for dressing
i. Inspection of killed wild game for safety and suitability prior to dressing
should be risk-based to the extent practicable, and should take into account
relevant information available from the field.

7.2 Inspection of killed wild game presented for dressing

54. The inspection should determine to the extent possible whether hygienic practice
for field-harvested animals has been appropriately applied, including an assessment
of cleanliness sufficient for hygienic dressing. Special measures required by the
competent authority to facilitate post-mortem inspection, e.g., correct identification
and attachment of viscera separated from the animal body (refer to 5.3), should be
confirmed at this time.

55. The inspection should take into account any information available from harvesting in
the field, e.g., presence of abnormalities at the time of death, geographical location.
Where practicable, the results should be returned to hunters or other people involved
in harvesting of wild game so as to improve their knowledge of and contribution to
meat hygiene.

56. Inspection of killed wild game for safety and suitability prior to dressing should be
risk-based to the extent practicable, given that the entire animal may not be presented
for dressing, e.g., the gastrointestinal tract of large killed wild game will most likely
have been discarded in the field. Inspection procedures prior to dressing and post-
mortem inspection, will be necessarily limited in nature. They should be focused on
detecting abnormalities intrinsic to field harvesting of wild game, e.g. signs of natural
death or the animal being moribund at the time of death, the effects of a misplaced
or expanding bullet, decomposition, and any evidence of intoxication with poisons or
environmental contaminants. Systems for the implementation of inspection procedures
and judgements should be based on those used for ante-mortem inspection of other
classes of animals (refer to 6.3).

23
 A nimal food production

57. Identity of the body of the animal along with those parts required for post-mortem
inspection, should be maintained until final post-mortem judgement.

8. ESTABLISHMENTS: DESIGN, FACILITIES AND EQUIPMENT

58. The principles and guidelines presented in this section are supplemental to the
objectives and guidelines in Section IV of the Recommended International Code of
Practice – General Principles of Food Hygiene (CAC/RCP 1-1969).

59. The competent authority should allow variations in the design and construction of
game depots and establishments processing killed wild game, and their facilities, where
they are by necessity impermanent, as long as meat hygiene is not compromised.

8.1 Principles of meat hygiene applying to establishments, facilities

and equipment
i. Establishments should be located, designed and constructed so that
contamination of meat is minimised to the greatest extent practicable.
ii. Facilities and equipment should be designed, constructed and maintained so
that contamination of meat is minimised to the greatest extent practicable.
iii. Establishments, facilities and equipment should be designed to allow
personnel to carry out their activities in a hygienic manner.
iv. Facilities and equipment that are in direct contact with edible parts of animals
and meat, should be designed and constructed so that they can be effectively
cleaned and monitored for their hygiene status.
v. Suitable equipment should be available for control of temperature, humidity
and other factors as appropriate to the particular processing system for meat.
vi. Water should be potable except where water of a different standard can be
used without leading to contamination of meat.

60. Each establishment should have appropriate facilities and equipment for competent
persons to properly carry out their meat hygiene activities.

61. Laboratory facilities necessary to support meat hygiene activities may be located in the
establishment or provided at a separate location.

8.2 Design and construction of lairages

62. Lairages should be designed and constructed so that they do not lead to undue soiling
of the animal, cause undue stress of the animal, or otherwise adversely impact on the
safety and suitability of meat derived from animals held therein.

24
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

Lairages should be designed and constructed so that:

• animals can be held without overcrowding or injury, and are not exposed
to climatic stress;33
• there are appropriate layout and facilities for cleaning and/or drying of
animals;
• ante-mortem inspection is facilitated;
• floors are paved or slatted and allow good drainage;
• there is an adequate supply and reticulation of clean water for drinking and
cleaning, and facilities are provided for feeding where necessary;
• there is a physical separation between lairages and areas of an abattoir
where edible material may be present;
• “suspect” animals can be segregated and inspected in separate areas.34
These areas should include facilities that are capable of secure holding of
“suspect” animals pending slaughter under supervision, in a manner that
precludes contamination of other animals; and
• there is an adjacent area with adequate facilities for cleaning and
sanitation of transport vehicles and crates, unless there are facilities
within close distance that are approved by the competent authority.

63. Special facilities may be required to handle condemned animals.

These facilities should be:

• constructed so that all parts, gut contents and faeces from condemned
animals can be held under secure containment as appropriate to the
circumstances; and
• constructed and equipped so as to facilitate effective cleaning and
sanitation (refer to Section 10).

8.3 Design and construction of slaughter areas

64. Stunning and bleeding areas should be separated from dressing areas (either physically
or by distance), so that cross-contamination of animals is minimised.

65. Areas for scalding, dehairing, defeathering, scraping and singeing (or similar operations)
should also be appropriately separated from dressing areas.

66. Where slaughter is carried out the processing line should be designed so that there is
constant progress of animals in a manner that does not cause cross-contamination.

33
In the case of poultry and farmed game birds, facilities should be available to park transport vehicles in areas that are
well ventilated, and are protected from direct sunlight, inclement weather and extremes of temperature.
34
In the case of poultry and farmed game birds, “suspect” birds are usually slaughtered on the slaughter line under
special hygiene provisions. 25
 A nimal food production

67. Special facilities may be required to slaughter and dress “suspect” or injured animals.

Where these facilities exist they should be:

• easily accessed from pens containing “suspect” or injured animals;
• constructed with suitable facilities for hygienic storage of parts derived
from “suspect” or injured animals; and
• constructed and equipped so as to facilitate effective cleaning and
sanitising (refer to Section 10).

8.4 Design and construction of areas where bodies of animals are dressed or
meat may otherwise be present
68. All areas and facilities where bodies of animals are dressed or meat may be present
should be designed and constructed so that they facilitate GHP,35 and contamination
of meat is minimised to the greatest extent practicable.

Rooms and other areas in which bodies of animals are dressed or meat may be
present should be designed and constructed so that:
• cross-contamination during operations is minimised to the greatest extent
practicable;
• effective cleaning, sanitation and maintenance can be carried out during
and between periods of operation; (refer to Section 10);
• floors in areas where water is present slope sufficiently to grilled or
otherwise protected outlets so as to ensure continual drainage;
• exterior doors do not open directly into the area;
• chutes separately conveying different parts of animals are fitted with
inspection and cleaning hatches where these are necessary for sanitation;
• separate rooms or separated areas are used for skin-on dressing of pigs
or other animals, when other classes of animals are being dressed at the
same time;
• separate rooms are used for:
– emptying and cleansing of alimentary tracts, and further
preparation of clean alimentary tracts, unless such separation is
deemed unnecessary;
– handling of meat and inedible parts of animals after they have been
so designated, unless these products are otherwise separated by
time or distance;
– storage of inedible animal parts such as hides, horns, hooves,
feathers and inedible fats;

26 35
Recommended International Code of Practice: General Principles of Food Hygiene (CAC/RCP 1-1969).
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

• there is adequate natural or artificial lighting for hygienic process control;

• there are appropriate facilities for the preparation and storage of edible
fats;
• access and harbouring of pests are effectively restricted; and
• adequate facilities are provided for secure storage of chemicals, (e.g.,
cleaning materials, lubricants, branding inks) and other hazardous
substances so as to prevent accidental contamination of meat.

69. Appropriately designed and insulated rooms should be available as necessary for
cooling, chilling and freezing of meat.

Establishments that de-bone or otherwise cut up meat should have for this
purpose:
• facilities that allow constant progress of operations or that ensure
separation between different production batches;
• a room or rooms, capable of being temperature-controlled; and
• separation of the boning, cutting and primary wrapping area from the
packaging area, unless hygiene measures are in place to ensure that
packaging does not contaminate meat.

70. Wood may be used in rooms for curing, smoking, maturing, pickling, storage and
dispatch of meat preparations and manufactured meat when essential for technological
reasons, as long as meat hygiene requirements are not compromised.

71. Drainage and waste disposal systems should not be a source of contamination of
meat, the potable water supply or the processing environment. All lines should be
watertight and adequately trapped and vented, with catch basins, traps and sumps
that are isolated from any area where bodies of animals are dressed or meat may be
present.

72. Establishments should have an appropriate area, sufficiently protected from

environmental contamination and capable of preventing adverse temperature
variations, for dispatching meat.

8.5 Design and construction of equipment where bodies of animals are dressed
or meat may be present
73. All equipment used in areas where bodies of animals are dressed or meat may be
present should facilitate good hygienic practices (GHP). Equipment and containers in
rooms and other areas where bodies of animals are dressed or meat may be present
should be designed and constructed so that contamination is minimised. Meat should
not be allowed to contact the floor and walls, or fixed structures not designed for
such contact. 27
 A nimal food production

74. Where slaughter lines are operated, they should be designed so that there is constant
progress of animal bodies, carcasses and other parts, in a manner that prevents cross-
contamination between different parts of the slaughter line and between different
slaughter lines. In establishments where meat preparations and manufactured
meat are circulating, the layout and equipment should be designed to prevent
cross contamination between products of different status and products at different
production stages.

75. All rooms and other areas in which animals are dressed or meat may be present should
be equipped with adequate facilities for washing hands, and should be equipped with
adequate facilities for cleaning and sanitation of implements where required (refer to
Section 10).

Facilities for cleaning and sanitation of equipment should:

• be designed to effectively clean and sanitise the particular equipment;
• be located convenient to work stations; and
• have waste water ducted to drains.

76. Equipment and implements for use with inedible or condemned parts of animals
should be distinctively identified.

77. Establishments should be provided with adequate means of natural or mechanical

ventilation so as to prevent excessive heat, humidity and condensation, and ensure
that air is not contaminated with odours, dust or smoke.

Ventilation systems should be designed and constructed so that:

• air-borne contamination from aerosols and condensation droplets is
minimised;
• ambient temperatures, humidity and odours are controlled; and
• air flow from contaminated areas, (e.g., slaughter and dressing areas) to
clean areas, (e.g., chilling rooms for carcasses) is minimised.

78. Equipment used for heat treatment of manufactured meat and meat preparations
should be fitted with all control devices necessary to ensure that an appropriate heat
treatment is applied.

8.6 Water supply36

79. Adequate facilities should be provided for monitoring and maintaining potability,
storage, temperature control, distribution of water and for the disposal of waste water.

28 36
Recommended International Code of Practice – General Principles of Food Hygiene, Section 5.5 (CAC/RCP 1-1969).
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

Equipment should be installed that provides:

• an adequate and easily accessible supply of hot and cold potable water at
all times;
• hot potable water for effective sanitising of equipment, or an equivalent
sanitation system;
• potable water at a temperature appropriate for hand-washing; and
• sanitising solution used according to manufacturers’ specifications
supplied as and where necessary.

80. Where non-potable water is supplied for various uses e.g., fire fighting, steam
production, refrigeration, reticulation systems should be designed and identified so
that cross-contamination of the potable water supply is prevented.

8.7 Temperature control

81. In the absence of suitable temperature, humidity and other environmental controls,
meat is particularly vulnerable to survival and growth of pathogens and spoilage
micro-organisms.

82. Facilities and equipment should be adequate for:

• Cooling, chilling and/or freezing of meat according to written specifications;
• Storage of meat at temperatures that achieve the safety and suitability
requirements; and
• Monitoring of temperature, humidity, air flow and other environmental factors
so as to assure that process control regimes are achieved.

83. Where steam is generated in the cooking of meat, it should be properly vented out of
the area in order to minimise the potential for condensation and not be allowed to
permeate into adjoining rooms.

8.8 Facilities and equipment for personal hygiene

84. Slaughter and dressing of animals and animal parts, and further handling of meat
preparations and manufactured meat presents many opportunities for cross-
contamination of meat by food handlers (refer to Section 11). Appropriate personal
hygiene facilities are needed to minimise cross-contamination of meat from this source.

85. Facilities and equipment should be provided, designed and located so that meat safety
is not compromised. Where necessary, separate amenities should be provided e.g. for
staff handling live animals, condemned products (refer Section 11).

29
 A nimal food production

Facilities for personal hygiene should include:

• changing rooms, showers, flush toilets, hand-washing and hand-drying
facilities in the appropriate locations, and separate areas for eating; and
• protective clothing that can be effectively cleaned and minimises
accumulation of contaminants.

All areas in which exposed meat may be present, should be equipped with
adequate facilities for washing hands that:
• are located convenient to work stations;
• have taps that are not operable by hand;
• supply water at an appropriate temperature, and are fitted with
dispensers for liquid soap or other hand cleansing agents;
• include hand drying equipment where necessary, and receptacles for
discarded paper towels; and
• have waste water ducted to drains.

8.9 Means of transport

Vehicles or shipping containers in which unprotected meat is transported

should:
• be designed and equipped so that the meat does not contact the floor;
• have joint and door seals that prevent entry of all sources of
contamination; and
• where necessary, be equipped so that temperature control and humidity
can be maintained and monitored.

9. PROCESS CONTROL

86. An extensive range of hazards are associated with meat, e.g., Salmonella spp. and
veterinary drug residues; the processing environment, e.g., Listeria monocytogenes;
and food handlers themselves, e.g., Staphylococcus aureus and hepatitis viruses.
Effective process control, that includes both GHP and HACCP, is necessary to produce
meat that is safe and suitable for human consumption.

87. The principles and guidelines presented in this section should satisfy the general
objectives and guidelines in Section V of the Recommended International Code of
Practice – General Principles of Food Hygiene (CAC/RCP 1-1969). They are developed
in this section in respect of hazards in meat however they are equally applicable to
suitability characteristics.
30
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

88. Many aspects of slaughter and dressing procedures have the potential to result
in significant contamination of meat, e.g., hide/feather removal, evisceration,
carcass washing, post-mortem inspection, trimming, and further handling in the
cold chain. Systems for process control should limit microbial cross-contamination in
these circumstances to as low as practicably achievable, and reflect the proportional
contribution of these controls in reducing meat-borne risks to human health.

89. Ready-to-eat (RTE) products may require specific microbiological testing regimes that
incorporate microbiological criteria.37

9.1 Principles of meat hygiene applying to process control

i. Production of meat that is safe and suitable for human consumption requires
that detailed attention be paid to the design, implementation, monitoring and
review of process control.
ii. The establishment operator has the primary responsibility for implementing
systems for process control. Where such systems are applied, the competent
authority should verify that they achieve all meat hygiene requirements.
iii. Process control should limit microbiological contamination to the lowest level
practicable, according to a risk-based approach.
iv. HACCP should be applied wherever practicable as the system of choice for
process control, and should be supported by prerequisite GHP that includes
sanitation standard operating procedures (SSOPs).
v. Process control should reflect an integrated strategy for control of hazards
throughout the food chain, with information available from primary
production and pre-slaughter being taken into account wherever possible and
practicable.
vi. All bodies of animals should be subjected to post-mortem inspection that
is science- and risk-based, and is tailored to the hazards and/or defects that
are reasonably likely to be present in the bodies of animals presented for
inspection.38
vii. The competent authority should determine the procedures and tests to be
used in post-mortem inspection, how that inspection is to be implemented,
and the necessary training, knowledge, skills and ability required of personnel
involved (including the role of veterinarians, and personnel employed by the
establishment operator).
viii. Post-mortem inspection should take into account all relevant information from
primary production, ante-mortem inspection, and from official or officially-
recognised hazard control programmes.
ix. Post-mortem judgements should be based on: food-borne risks to human
health, other human health risks, e.g., from occupational exposure or

37
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
38
Where risk assessment capability is not available, post-mortem inspection carried out according to current scientific
knowledge and practice should be capable of achieving the level of consumer protection required. 31
 A nimal food production

handling of meat in the home, food-borne risks to animal health as specified

in relevant national legislation, and suitability characteristics.
x. Performance objectives or performance criteria for the outcome of process
control and post-mortem inspection activities should be established by
the competent authority wherever practicable, and should be subject to
verification by the competent authority.
xi. Where appropriate, microbiological testing, for verification purposes, should
be included in meat preparation and manufactured meat HACCP plans.
Such testing should be relevant to the type of product and the likely risks to
consumers, including vulnerable sub-populations.
xii. Competent bodies or competent persons may be engaged by the
establishment operator to undertake prescribed process control activities39,
including ante- 40 and post-mortem inspection, as approved by the competent
authority.
xiii. Handling of ready-to-eat (RTE) products up until the point of sale to the
consumer should ensure that there is no contact with non- ready-to-eat (RTE)
products, and any other exposure to potential sources of microbiological
contamination is minimised to the greatest extent practicable.
xiv. Voluntary or officially recognised quality assurance (QA) systems may be
implemented by the establishment operator where they enhance meat
hygiene activities, and they may be taken into account in the verification of
regulatory requirements by the competent authority.

9.2 Process control systems

90. Effective process control requires design and implementation of appropriate systems.
Industry has the primary responsibility for applying and supervising process control
systems to ensure the safety and suitability of meat, and these should incorporate
prerequisite GHP and HACCP plans as appropriate to the circumstances.

91. A documented process control system should describe the meat hygiene activities
applied (including any sampling procedures), performance objectives or performance
criteria (if set), verification activities, and corrective and preventative actions.

92. Competent bodies or competent persons suitably recognised by the competent

authority may be engaged by the establishment operator to undertake prescribed
process control activities, including post-mortem inspection. These activities should be
part of HACCP or QA systems as appropriate to the circumstances.

93. Process control systems relating to food safety should incorporate a risk-based approach.
Application of HACCP principles in the design and implementation of process control

39
Prescribed process control activities may include “Officially recognised inspection systems” (CAC/GL 20-1995).
32 40
Ante-mortem inspection as covered in Section 6.3.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

systems should be according to The Hazard Analysis and Critical Control Point (HACCP)
System and Guidelines for its Application (CAC/RCP 1-1969). The Guidelines for the
Design, Operation, Assessment and Accreditation of Food Import and Export Inspection
and Certification Systems (CAC/GL 26-1997) provide general requirements for control
of operations for food as they relate to international trade.

9.2.1 Sanitation Standard Operating Procedures (SSOPs)

94. Pre-operational and operational sanitation standard operating procedures (SSOPs)
should minimise direct and indirect contamination of meat to the greatest extent
possible and practicable. A properly implemented SSOP system should ensure that
facilities and equipment are clean and sanitised prior to start of operations, and
appropriate hygiene is maintained during operations. SSOP guidelines may be provided
by the competent authority, which may include minimum regulatory requirements for
general sanitation.

Characteristics of sanitation standard operating procedures (SSOPs) are:

• development of a written SSOP programme by the establishment that
describes the procedures involved and the frequency of application;
• identification of establishment personnel responsible for implementing
and monitoring SSOPs;
• documentation of monitoring and any corrective and/or preventative
actions taken, which is made available to the competent authority for
purposes of verification;
• corrective actions that include appropriate disposition of product; and
• periodic evaluation of the effectiveness of the system by the
establishment operator.

95. Microbiological verification of SSOPs can utilise a range of direct or indirect methods.
Establishment operators should use statistical process control or other methods to
monitor sanitation trends.

96. In the case of ready-to-eat (RTE) products, microbiological verification of SSOPs for
food contact and non-food contact surfaces is likely to be of higher intensity than for
other types of product.

9.2.2 HACCP
97. HACCP systems for production of meat are a proactive means of process control for
food safety purposes.41 Validation of a HACCP plan for meat should ensure that it
is effective in meeting performance objectives or performance criteria (refer 9.2.3),
taking into account the degree of variability in presence of hazards that is normally
associated with different lots of animals presented for processing.

41
Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, (Annex to CAC/RCP
1-1969). 33
 A nimal food production

98. Verification frequency may vary according to the operational aspects of process
control, the historical performance of the establishment in application of the HACCP
plan, and the results of verification itself. The competent authority may choose to
approve HACCP plans and stipulate verification frequencies.

99. Microbiological testing for verification of HACCP systems, e.g. for verification of
critical limits and statistical process control, is an important feature of HACCP for many
products.

100. Guidelines for the development of HACCP programmes to achieve pre-determined

process criteria stipulated by the competent authority should be provided to
establishment operators so as to guide development of process and product-specific
HACCP plans. Guidelines should be developed in consultation with industry and
other interested stakeholder organisations, and may be differentiated according to
processing category, e.g.:
• Raw ground or comminuted e.g. pork sausage
• Meat with secondary inhibitors / non-shelf stable e.g. cured corned beef
• Heat treated / not fully cooked, non-shelf stable e.g. partially-cooked patties
• Fully cooked / non-shelf stable e.g. cooked ham
• Non-heat treated / shelf stable e.g. dry salami
• Heat treated / shelf stable e.g. beef jerky
• Thermally processed / commercially sterile e.g. canned meat
• Specific ethnic processes, e.g. tandoori
101. When developing HACCP plans for heat-treated meat preparations and manufactured
meat, the establishment operator should fully document as appropriate to the
process, all thermal process parameters, post-heat treatment handling, and additional
preservation treatments appropriate to the intended process outcome e.g. a pasteurised
product. Process parameters for cooling of heat-treated products may incorporate
as appropriate to the product, rapid cooling, slow cooling, or interrupted cooling.
Previously heated products should not be packaged above a minimum temperature, e.g.
4° C, unless it can be demonstrated that cooling after packaging does not compromise
product safety.

102. HACCP plans for meat preparations and manufactured meat that are cooked should
include monitoring and documentation of parameters that ensure appropriate
internal temperatures are reached. Internal temperatures of product should be taken
as necessary to verify the adequacy of the cook.

9.2.3 Outcome-based parameters for process control

103. In a risk-based meat hygiene system, verification of process control is greatly
strengthened by establishment of performance objectives or performance criteria
for the outcome of specified activities. In most cases these will be established by
the competent authority. When performance objectives or performance criteria are
established, industry can use them to readily demonstrate adequate process control for
34 food safety characteristics of meat.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

104. The establishment should have a documented process control system for implementing
corrective actions that will allow it to consistently meet performance objectives or
performance criteria. Process review and any other corrective and preventative actions
required as a result of non-compliance with performance objectives or performance
criteria should be properly recorded. The competent authority should implement a
system for collecting and analysing results from all establishments to the greatest
extent possible, and periodically review process control trends in relation to national
meat hygiene goals.

105. Where possible, performance objectives or performance criteria should objectively

express the level of hazard control as derived from the application of risk analysis
principles. In the absence of sufficient knowledge of risks to human health, performance
objectives or performance criteria can initially be established from baseline surveys
of current performance, and subsequently modified as appropriate to reflect public
health goals. Where outcome-based parameters have been established for suitability
characteristics of meat, outcomes should be practically achievable and reflect consumer
expectations.

106. Organoleptic parameters may also be established.

Performance objectives or performance criteria for outcomes of process control

systems act to:
• facilitate validation of process control systems;
• facilitate derivation of process parameters at various steps in the food
production system;
• allow maximum flexibility and technical innovation in the way the
establishment operator achieves the required level of performance;
• facilitate industry-wide consistency in performance;
• provide an objective basis for outcome-driven regulatory guidelines and
standards, e.g., statistical process control requirements, prevalence of
Salmonella spp.;
• improve hazard control over time so as to enhance the level of consumer
protection; and
• facilitate determination of the equivalence of sanitary measures.

107. Microbiological performance objectives or performance criteria, process criteria and

microbiological criteria for ready-to-eat (RTE) products should be risk-based according
to the category of product e.g. not heat treated and shelf stable, heat treated and
shelf stable, fully cooked and not shelf stable. Microbiological verification tests should
be undertaken by the establishment at a frequency appropriate to the circumstances.
The competent authority may also implement testing to verify that appropriate control
is maintained by industry. HACCP plans applied by the establishment should document
corrective and preventative measures to be taken in the event of positive tests for
pathogens or toxins. 35
 A nimal food production

108. Where performance objectives or performance criteria are established as regulatory

requirements e.g., guidelines for allowable levels of generic E. coli, standards for
absence of E. coli O157:H7, maximum residue limits for chemicals with acute toxicity,
explanation of the linkage to an appropriate level of consumer protection should be
provided to all interested parties,.

109. In some circumstances a performance criterion may be established as a microbiological

criterion that defines the acceptability of a production lot, e.g. based on the presence/
absence or number of microbes, and/or the quantity of their toxins or metabolites
according to a specified sampling plan.42

110. The competent authority should, wherever practicable, recognise different risk-based
meat hygiene activities within its competence, which have been demonstrated to meet
at least the same risk-based meat hygiene outcomes.

9.2.4 Regulatory systems

111. The competent authority should have the legal power to set and enforce regulatory
meat hygiene requirements, and has the final responsibility for verifying that all
regulatory requirements are met. The competent authority should:
i. Establish regulatory systems (e.g. recall, traceback, product tracing, etc., as
appropriate) and requirements, e.g. training, knowledge, skills and ability of
personnel (generally at a national level).
ii. Undertake specified meat hygiene controls that are designated activities of the
competent authority, e.g., official sampling programmes, those aspects of ante
and post-mortem activities specified by the competent authority, or official
certification.
iii. Verify that process control systems implemented by the establishment operator
meet regulatory requirements e.g. GHP, SSOPs, HACCP, as appropriate.
iv. Verify that competent bodies are carrying out functions as required.
v. Carry out enforcement actions as necessary.

The competent authority should verify compliance with:

• GHP requirements for: animals presented for slaughter (and killed wild
game presented for dressing), establishments, facilities and equipment,
process control, transport, and hygiene of personnel;
• SSOPs;
• HACCP plans;
• all regulatory requirements relating to ante- and post-mortem inspection;
• microbiological performance objectives or performance criteria, process
criteria or microbiological criteria that are regulatory requirements”;
• chemical residue and contaminant levels that are below maximum limits
as described in relevant legislation and national sampling plans;

36 42
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

• official or “officially-recognised” zoonoses control programmes,

e.g., microbiological tests for E. coli O157:H7; and
• additional risk management measures as specified by the competent
authority.

112. Verification activities may include assessment of processing activities carried out by
establishment personnel, documentary checks, organoleptic inspection of edible parts
and meat, taking of samples for laboratory tests and testing for pathogens, indicator
organisms, residues, etc. Approval/registration/listing of an establishment may facilitate
the ability of the competent authority to verify that it is operating in compliance with
regulatory requirements.

113. The competent authority(s) should conduct appropriate monitoring of verification

activities performed by the operator, and the nature and intensity of that monitoring
should be based on risk and performance. The distribution and retail sale of products
should be included in this monitoring to an extent that the risks to the consumer are
mitigated.

114. The official inspector (including the veterinary inspector) should verify compliance with
the regulatory requirements and may use additional documentary checks, procedures
and tests in this role. Rules governing the presence of the official inspector during
ante- and post-mortem inspection, and during processing, cutting, and storage of
meat, should be determined by the competent authority in relation to deployment of
other competent persons, and in relation to potential risks to human health associated
with the classes of animals and meat involved.

115. A national meat hygiene programme should be subject to verification by the competent
authority.

Where the establishment operator does not comply with regulatory

requirements, the competent authority should carry out enforcement actions
that may include:
• slowing of production while the operator regains process control;
• stopping production, and withdrawing certification for meat deemed to
be unsafe or unsuitable for its intended use;
• withdrawing official supervision, or accreditation of competent persons;
• ordering specified treatment, recall or destruction of meat as necessary;
and
• withdrawing or suspending all or part of the approval/registration/listing
of the establishment if process control systems are invalid or repeatedly
non-compliant.

37
 A nimal food production

9.2.5 Quality assurance (QA) systems

116. Whenever there are verifiable quality assurance (QA) systems in place in the industry,
the competent authority should take them into account.43

9.3 General hygiene requirements for process control

117. Process control should meet the general hygiene requirements of the Recommended
International Code of Practice – General Principles of Food Hygiene.44

General hygiene requirements for process control should include for example:
• water for cleaning and sanitising of a standard that is appropriate for the
specific purpose, and used in a manner that does not directly or indirectly
contaminate meat;
• cleaning of facilities and equipment that involves disassembly where
necessary, removal of all debris, rinsing of parts, application of an
approved cleaner, repeat rinsing, reassembly, and further sanitizing and
rinsing as appropriate;
• handling and storage of containers and equipment in a way that
minimises the potential for contamination of meat;
• assembly of containers or cartons in rooms or areas where meat
may be present in such a manner that there is minimal possibility of
contamination; and
• controlled access of personnel to processing areas.

118. The competent authority and industry should utilise appropriately accredited or
otherwise recognised laboratories when verifying process control and carrying out other
meat hygiene activities. Testing of samples should utilise validated analytical methods.45

Laboratory testing may be required for:

• verification of process control;
• Monitoring achievement of performance objectives or performance
criteria;
• residue monitoring;
• diagnosis of disease conditions affecting individual animals; and
• monitoring of zoonoses.

43
Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and
Certification Systems – Section 4 “Quality Assurance” (CAC/GL 26-1997).
44
Note that general requirements for control of incoming materials, use of water, packaging, documentation and records,
and recall procedures are described in the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).
45
Guidelines for the Assessment of the Competence of Testing Laboratories involved in the Import and Export Control of
38 Food (CAC/GL 27-1997).
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

9.4 Hygiene requirements for slaughter and dressing

119. Only live animals intended for slaughter should be brought into an abattoir, with
the exception of animals that have undergone emergency slaughter outside the
slaughterhouse and have appropriate veterinary documentation.

120. No animal other than an animal intended for slaughter should enter an abattoir, with
the exception of animals used for stock handling provided these animals stay in the live
animal handling area of the abattoir.

121. An animal should only be slaughtered or dressed in an abattoir if a competent person

is available to undertake ante- and post-mortem inspection. In cases of emergency
slaughter where a competent person is not available, special provisions established
by the competent authority will apply to ensure that the meat is safe and suitable for
human consumption.

122. All animals brought to the slaughter floor should be slaughtered without delay, and
stunning, sticking and bleeding of animals should not proceed at a rate faster than
that at which bodies of animals can be accepted for dressing.

During initial dressing operations, and with due consideration to minimising

contamination:
• slaughtered animals that are scalded, flamed or similarly treated should
be scoured of all bristles, hair, scurf, feathers, cuticles and dirt;
• the trachea and oesophagus should remain intact during bleeding, except
in the case of ritual slaughter;
• bleeding should be as complete as possible; if blood is intended for food,
it should be collected and handled in a hygienic manner;
• exposure of the tongue should be done in such a way that the tonsils are
not cut;
• skinning of the head may not be required for some classes of animals e.g.
goats, calves, sheep, provided that heads are handled in such a way as to
avoid undue contamination of meat;
• before the removal from the head of any parts intended for human
consumption, the head should be clean and, except in the case of animal
bodies that are scalded and dehaired, skinned to an extent sufficient to
facilitate inspection and the hygienic removal of specified parts;
• lactating or obviously-diseased udders should be removed from animal
bodies at the earliest opportunity;

39
 A nimal food production

• removal of udders should be done in such as way that the contents do not
contaminate the animal bodies;
• gas skinning or dehiding (pumping of air or gas between the skin or hide
and the underlying tissue to facilitate skinning) should only be permitted
if it can meet required criteria for process control; and
• hides/fleeces should not be washed, de-fleshed or left to accumulate in any
part of an abattoir or establishment that is used for slaughter or dressing.

123. Poultry and farmed game birds, following de-feathering, can only be effectively
cleaned of dust, feathers and other contaminants by the application of potable water.
Washing of the animal bodies at multiple steps in the dressing process, and as soon
as possible after each contaminating step, reduces the adherence of bacteria to the
skin which can minimise overall carcass contamination. (Washing after evisceration
and post-mortem is also necessary for technological reasons, as this is the only method
available to routinely clean carcasses before entry to the chilling process). Washing
may be carried out by several methods e.g., spraying, immersion washing.

124. Farmed ratites may have an excessive amount of dust and dirt trapped in their feathers,
and this has the potential for significant contamination of the dressing area unless
there is adequate separation by distance, physical barrier, or other means, e.g., positive
ventilation.

125. Once the removal of the hide/fleece has commenced, or dehairing has occurred,
animal bodies should be separated from each other to avoid contact, and this should
be maintained until each carcass has been inspected and judged by a competent
person undertaking post-mortem inspection. (Note: While full separation of carcasses
is more difficult in the case of poultry and farmed game birds, such contact should be
minimised).

During dressing, and with due consideration to minimising contamination:

• where bodies of animals are skinned, this process should be completed
before evisceration;
• water in scalding tanks should be managed so that it is not excessively
contaminated;
• evisceration should be carried out without delay;
• discharge or spillage of any material from the oesophagus, crop, stomach,
intestines, cloaca or rectum, or from the gall bladder, urinary bladder,
uterus or udder, should be prevented;
• intestines should not be severed from the stomach during evisceration and
no other opening should be made into an intestine, unless the intestines
are first effectively tied to prevent spillage, except in the case of poultry
and game birds;
40
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

• stomachs and intestines and all inedible material derived from the
slaughtering and/or dressing of bodies of animals should be removed as
soon as possible from the dressing area, and processed in a manner that
does not cause cross-contamination of meat;
• methods used to remove visible and microbial contamination should be
demonstrated to be effective and meet other requirements as specified by
the competent authority; and
• faecal and other material should be trimmed or otherwise removed from
carcasses in a manner that does not result in further contamination,
and which achieves appropriate performance objectives or performance
criteria for process control.

126. Animal bodies and carcasses should not come into contact with surfaces or equipment
unless practically unavoidable. Where use of equipment involves contact by design,
e.g., in the case of automatic eviscerating machines, the hygiene of the equipment
should be appropriately maintained and monitored.

127. Where a competent person undertaking post-mortem inspection, considers that the
manner in which animals are being slaughtered or dressed, or meat is further handled,
will adversely affect the safety and suitability of meat, that competent person should
enforce a reduction in the rate of production or the suspension of operations or other
appropriate measures, as deemed necessary (refer to 9.2.4).

128. Establishment operators should meet the requirements of the competent authority in
terms of presentation of edible parts of bodies of animals for post-mortem inspection.
Parts of slaughtered animals that have been removed before post-mortem inspection
is performed should remain identifiable, as belonging to a single carcass (or a group of
carcasses) when required for post-mortem judgement.

129. Facilities and equipment for slaughtering and/or dressing may be used for other
purposes, e.g. for animal health emergency slaughter, provided appropriate cleaning
and sanitation requirements are met.

130. The competent authority should encourage development and adoption of innovative
technologies and procedures at the establishment level that reduce cross-contamination
and enhance food safety, e.g., enclosing the terminal rectal intestine in a bag and tying
off.

9.5 Post-mortem inspection

131. All carcasses and other relevant parts should be subjected to post-mortem inspection,
which preferably should be part of an overarching, risk-based system for the production
of meat.

41
 A nimal food production

132. Post-mortem inspection of carcasses and other relevant parts should utilise information
from primary production and ante-mortem inspection, together with the findings
from organoleptic inspection of the head, carcass and viscera, to make a judgement
on the safety and suitability of parts intended for human consumption. Where the
results of organoleptic inspection are insufficient to accurately judge carcasses and other
relevant parts as safe or suitable for human consumption, the parts should be set aside
and followed up with confirmatory inspection procedures and/or tests.

9.5.1 Design of post-mortem inspection systems

133. Post-mortem inspection procedures and tests should be established by the competent
authority according to a science- and risk-based approach. The competent authority
has responsibility for establishing judgement criteria and verifying the post-mortem
inspection system. In the absence of a risk-based system, procedures will have to be
based on current scientific knowledge and practice.

134. Post-mortem procedures and tests may be integrated and implemented together so as
to achieve public health and animal health objectives. In such cases, all aspects of post-
mortem inspection should be science-based and be tailored to the relevant risks.

135. Relevant information on the animal population, e.g., animal type, health status,
geographical region of origin, should be utilised in both the design and implementation
of post-mortem inspection systems.

136. Where indicated by public health concerns, routine screening of carcasses and other
relevant parts by methods other than organoleptic inspection may be required for
suspected hazards, e.g., testing for Trichinella spp.

Characteristics of a risk-based post-mortem inspection programme are:

• design and application of organoleptic procedures and tests that are
relevant and proportional to meat-borne risks associated with grossly-
detectable abnormalities;
• tailoring of procedures to the spectrum and prevalence of diseases
and defects reasonably likely to be present in the particular slaughter
population, taking into account the type (age), geographical origin
and primary production system of the slaughter animals, e.g., multiple
incisions of relevant muscles in all pigs from geographical regions where
Taenia solium is present;
• procedures that minimise cross-contamination through handling to the
greatest extent practicable, and may include procedures that are limited
to visual observation of carcasses and other relevant parts in the first
instance if justified by risk assessment;
• inspection of non-edible parts of animals where they may play an
indicator role in the judgement of edible parts;

42
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

• modification of traditional procedures where scientific investigation

has shown them to be ineffective, or, of themselves, hazardous to
food, e.g., routine incision of lymph nodes of young animals to detect
granulomatosus abnormalities;
• application of more intensive organoleptic procedures on a routine basis
when a disease or condition capable of general distribution is found in
a single part of a carcass and other relevant parts, e.g., cysts of Taenia
saginata in cattle, xanthosis;
• application of additional risk-based inspection procedures on a routine
basis when live animals are positive to a diagnostic test, e.g., tuberculin
test in cattle, mallein test in horses;
• use of laboratory tests for hazards that are unaddressed by organoleptic
inspection, e.g., Trichinella spp., chemical residues and contaminants;
• application of measurable outcomes of organoleptic inspection that
reflect a risk-based approach;
• integration with HACCP plans for other process control activities;
• on-going tailoring of procedures to take into consideration information
received from the primary producer on a lot-by-lot basis; and
• return of information to the primary producer so as to seek continuous
improvement in the safety and suitability status of animals presented for
slaughter (refer to 6.4).

9.5.2 Implementation of post-mortem inspection

137. Post-mortem inspection should occur as soon as is practicable after slaughter of animals,
or delivery of killed wild game animals. Inspection should take into account all relevant
information from the level of primary production and ante-mortem inspection,
e.g. information from official or officially-recognised hazard control programmes,
information on animals slaughtered as “suspects”.

138. The competent authority should determine: how post-mortem inspection is to be

implemented, the training, knowledge, skills and ability required of personnel
involved (including the role of the official inspector, the veterinary inspector, and any
personnel not employed by the competent authority), and the frequency and intensity
of verification activities (refer to 9.2.4). The final responsibility for verifying that all
post-mortem inspection and judgement requirements are met should lie with the
competent authority.

139. Carcasses and other relevant parts condemned by the competent person undertaking
post-mortem inspection, as unsafe or unsuitable for human consumption should
be identified as appropriate and handled in a manner that does not result in cross-
contamination of meat from other carcasses and relevant parts. The reason for
condemnation should be recorded, and confirmatory laboratory tests may be taken if
deemed necessary.
43
 A nimal food production

The responsibilities of the establishment operator in respect of post-mortem

inspection include:
• maintenance of the identity of a carcass and other relevant parts (including
blood as appropriate) until inspection is complete;
• skinning and dressing of heads to the extent necessary to facilitate
inspection, e.g., partial skinning to allow access to sub-maxillary lymph
nodes, detaching of the base of the tongue to allow access to the
retropharyngeal lymph nodes;
• skinning of heads to the extent necessary to allow hygienic removal of
edible parts, when this is a processing option;
• presentation of a carcass and other relevant parts for inspection according
to the requirements of the competent authority;
• a prohibition on establishment personnel intentionally removing or
modifying any evidence of a disease or defect, or animal identification
mark, prior to post mortem inspection;
• prompt removal of foetuses from the evisceration area, for rendering or
other processes as allowed by the competent authority, e.g., collection of
foetal blood;
• retention in the inspection area of all carcasses and other relevant
parts required for inspection, until inspection and judgement has been
completed;
• provision of facilities for identifying and retaining all carcasses and other
relevant parts that require more detailed inspection and/or diagnostic
tests before a judgement on safety and suitability can be made, in a
manner that prevents cross-contamination of meat from other carcasses
and other relevant parts;
• condemnation of parts of the carcass trimmed from the region of the
sticking wound;
• routine condemnation of the liver and/or kidneys from older animals
where the competent authority has determined that there may be
accumulation of heavy metals to an unacceptable level;
• use of health marks (as specified by the competent authority) that
communicate the outcome of post-mortem inspection; and
• co-operation with competent persons undertaking post-mortem
inspection, in all other ways necessary to facilitate effective post-mortem
inspection, e.g., access to processing records, and easy access to all
carcasses and other relevant parts.

Post-mortem inspection systems, should include:

• procedures and tests that are risk-based to the extent possible and
practicable (refer to 9.5.1);
• confirmation of proper stunning and bleeding;
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 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

• availability of inspection as soon as is practicable after completion of

dressing;
• visual inspection of the carcass and other relevant parts, including
inedible parts, as determined by the competent authority;
• palpation and/or incision of the carcass and other relevant parts, including
inedible parts, as determined by the competent authority according to a
risk-based approach;
• additional palpation and/or incisions, as necessary to reach a judgement
for an individual carcass and other relevant parts, and under appropriate
hygiene control;
• more detailed inspection of edible parts intended for human consumption
compared with inspection of those parts for indicator purposes alone, as
appropriate to the circumstances;
• systematic, multiple incisions of lymph nodes where incision is necessary;
• other organoleptic inspection procedures, e.g., smell, touch;
• where necessary, laboratory diagnostic and other tests carried out by the
competent authority or by the establishment operator under instruction;
• performance objectives or performance criteria for the outcomes of
organoleptic inspection, if available;
• regulatory authority to slow or halt processing so as to allow adequate
post-mortem inspection at all times;
• removal of specified parts if required by the competent authority, e.g.,
“specified risk materials” for BSE; and
• proper use and secure storage of equipment for health marking.

140. The competent authority and industry should record and disseminate the results of
post-mortem inspection as appropriate. Notifiable human or animal health diseases
and cases of non-complying residues or contaminants should be reported to national
competent authorities as well as to the owner of the animal(s). Analysis of the results
of post-mortem inspection over time is the responsibility of the competent authority,
and the results of such analyses should be made available to all interested parties.

9.6 Post-mortem judgement

141. Post-mortem judgement of edible parts as safe and suitable for human consumption
should primarily be based on food-borne risks to human health. Other risks to human
health, e.g., from occupational exposure or from handling of meat in the home, also
are an important consideration. Judgements in relation to suitability characteristics of
meat should reflect consumer acceptability requirements appropriate to intended end-
use. 46

46
The competent authority may take into account varying needs of different consumer populations so that suitability
judgements do not distort the economics of the food supply. 45
 A nimal food production

142. Although outside the mandate of Codex, post-mortem inspection programmes may be
utilised to identify and judge carcasses and other relevant parts according to risks to
animal health, as specified in relevant national legislation.

Judgement of edible parts as safe and suitable should take into account
information from the following sources:
• information from primary production (refer to Section 6);
• observations made of animals in the lairage;
• ante-mortem inspection; and
• post-mortem inspection, including diagnostic tests, where required.

143. Judgements should be based on science and risks to human health to the greatest extent
possible, with guidelines being provided by the competent authority. Judgements
should only be made by competent persons. The level of training, knowledge, skills
and ability required for judgement may be less in situations where edible parts
demonstrating a specific abnormality are always judged to be unsafe or unsuitable for
human consumption and appropriately disposed of.

144. Where the initial results of post-mortem inspection are insufficient to accurately judge
edible parts as safe or suitable for human consumption, a provisional judgement
should be followed up with more detailed inspection procedures and/or tests. Pending
the outcome of more detailed inspection and/or diagnostic tests, all parts of the animal
that are required for further investigation should be held under the control of the
competent person undertaking these activities.

Judgement categories for edible parts include:

• safe and suitable for human consumption;
• safe and suitable for human consumption, subject to application of a
prescribed process, e.g., cooking, freezing;47
• held on suspicion of being unsafe or unsuitable, pending the outcome of
further procedures and/or tests.
• unsafe for human consumption but able to be used for some other
purpose, e.g., pet-food, feed and feed ingredients, industrial non-food
use, providing there are adequate hygiene controls to prevent any
transmission of hazards, or illegal re-entry to the human food chain;
• unsafe for human consumption and requiring condemnation and
destruction;

47
The competent person can instruct that following post-mortem inspection, edible parts held under suitable inventory
46 control can be designated as safe and suitable when subjected to a particular process e.g. freezing, cooking, canning.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

• unsuitable for human consumption, but able to be used for some other
purpose, e.g., pet-food, feed and feed ingredients, industrial non-food
use, providing there are adequate controls to prevent illegal re-entry to
the human food chain;
• unsuitable for human consumption, and requiring condemnation and
destruction; and
• unsafe for animal health reasons as specified in national legislation, and
disposed of accordingly.48

145. When edible parts are judged to be safe and suitable for human consumption subject
to application of a prescribed process, the specifications for that process should be
verified by the competent authority as sufficient to eliminate/reduce or adequately
remove the hazard or condition of concern, e.g., specifications for retorting, high
temperature rendering and freezing.

9.7 Hygiene requirements for process control after post-mortem inspection

146. Operations following post-mortem inspection include all procedures until the point
of retail sales, e.g. chilling of carcasses, de-boning and cutting, further preparing,
processing, packaging, freezing, storing, and distribution to the point of retail sale.
Particular attention needs to paid to temperature control, with temperatures of freshly
slaughtered and dressed carcasses and other edible parts being reduced as rapidly
as possible to a temperature that minimise the growth of micro-organisms or the
formation of toxins that could constitute a risk to human health. It is also important
that the cold chain is not interrupted except to the minimal extent necessary for
practical operations, e.g., handling during transportation.

147. In the case of poultry and farmed game birds, viscera or parts of viscera, apart from
kidneys, should be entirely removed as soon as possible, unless otherwise permitted by
the competent authority.

Meat passed as safe and suitable for human consumption should be:
• removed without delay from the dressing area;
• handled, stored and transported in a manner that will protect it from
contamination and deterioration;
• held under conditions that reduce its temperature and/or water activity as
quickly as possible, unless cut up or de-boned pre‑rigor; and
• held at temperatures that achieve safety and suitability objectives.

48
In some circumstances, edible parts may be judged as suitable for human consumption but subject to restricted
distribution because the animals were sourced from geographical areas under quarantine for animal health reasons. 47
 A nimal food production

In the case of poultry or farmed game birds undergoing immersion chilling:

• the immersion chilling process should meet hygiene criteria as specified by
the competent authority;
• the reduction in carcass temperature should be as rapid as possible;
• carcasses emerging from the process should have a lesser microbiological
count for indicator organisms and pathogens than those entering the
process; and
• sanitation requirements should include complete emptying, cleaning and
sanitation of tanks as appropriate.

148. An official health mark applied to meat, wrapping or packaging, should provide
recognition that the product has been produced in accordance with regulatory
requirements, and should assist with trace-back to the establishment of origin if
required. When used as part of an official meat hygiene programme, the health mark
should include the approval/registration/listing number of the establishment, be
applied in such a way that it cannot be re-used, and be legible. Other marks may
denote conformance with commercial specifications, or unacceptability for human
consumption, e.g., distinctive brands for pet-food.

149. Official health marks may be applied directly to the product, wrapping or packaging, or
be printed on a label affixed to the product, wrapping or packaging. In circumstances of
bulk transport to another establishment for further handling, processing or wrapping,
health marks may be applied to the external surface of the container or packaging.

Where carcasses, parts of carcasses or other meat is placed in a holding room:

• all requirements for hygienic control of operations must be adhered to
e.g., chiller loading rates, stock rotation, specifications for temperature
and relative humidity;
• carcasses and parts of carcasses, whether hung or placed in racks or trays,
should be held in a manner permitting adequate circulation of air;
• the potential for cross-contamination via dripping of fluids should be
prevented; and
• water dripping from overhead facilities and condensation should be
controlled to the extent practicable, to prevent contamination of meat and
food contact surfaces.

150. Rooms and equipment for cutting, mincing, mechanical separation, meat preparation
and the manufacturing of meat should be designed such that activities can be carried
out separately, or in such a manner that does not led to cross contamination.

151. Fresh meat intended for cutting or de-boning should be brought into work rooms
48 progressively as needed, and should not accumulate on work tables. If fresh meat is
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

cut or de-boned prior to reaching temperatures that are appropriate for storage and
transport, it should be immediately reduced in temperature to prescribed levels.

When fresh meat is cut or de-boned pre-rigor:

• it should be transported directly from the dressing area to the cutting up
or de-boning room;
• the cutting up or de-boning room should be temperature-controlled
and directly linked to the dressing areas, unless the competent authority
approves alternative procedures that provide an equivalent level of
hygiene; and
• cutting up, de-boning and packing should be done without delay and
should meet all requirements for hygienic process control.

When raw meat is minced:

• it should be obtained only from parts of animals as approved by the
competent authority e.g. striated muscle and adherent fatty tissues 49;
• it should not contain bone fragments or skin;
• any grossly abnormal tissues and / or post-dressing contamination should
be removed before mincing; and
• the competent authority may specify compositional criteria.

When raw meat is mechanically separated, the competent authority should:

• restrict the type of animal parts that can be used e.g. non-use of skulls;
• set compositional standards for maximum calcium content; and
• require specific labelling of the final product.

When raw meat is minced, mechanically separated or used in meat

preparations:
• the competent authority can specify maximum time/temperature
schedules for process control at each step of production e.g. maximum
times and temperatures from chilling or freezing of raw material to
the time of preparation, maximum temperatures during production,
maximum times before chilling or freezing;

49
Striated muscles from affected animal species should have undergone an examination from Trichinella as specified by
the competent authority. 49
 A nimal food production

• unless used directly as an ingredient for meat preparations and

manufactured meat, it should be immediately wrapped and/or packaged,
followed by immediate refrigeration;
• the competent authority may specify microbiological performance
objectives, performance criteria, process criteria or microbiological criteria
for raw materials and final product;
• establishments should have in-line magnets or other means of detecting
contamination with metal fragments as appropriate; and
• it should not be refrozen after thawing.

When meat preparations or manufactured meat are handled:

• the process flow of raw meat awaiting processing and during processing
should ensure uniform turnover of accumulated product and avoid
possible cross-contamination, e.g. between raw materials and ready-to-
eat products;
• supply and addition of non-meat ingredients should be subject to good
hygienic practice and HACCP as appropriate and practicable, and may
involve decontamination treatments e.g. for herbs and spices;
• products that include non-meat protein products (as defined or
standardised by Codex) should be appropriately labelled50;
• process control for non-commercially sterile products should prevent
pathogen growth and toxin production during all processing activities e.g.
during fermentation, partial heat treatment, drying, maturing and curing.
Process criteria may include for example, correct pH after fermentation,
correct time/temperature schedules during and after heating or smoking,
correct moisture / protein ratio after drying, correct formulation and
application of nitrite as a cure ingredient;
• if heat and/or other processing treatments are not sufficient to ensure the
stability of the product, the product should be cooled to an appropriate
storage temperature and in a manner that ensures product safety is
not compromised as a result of germination and subsequent growth of
pathogenic sporeformers;
• product formulations e.g. distribution of antibacterial ingredients
throughout cooked sausage emulsions, addition of cultures, adjustment
of pH, should achieve required levels of pathogen control;
• microbiological contamination of raw meat used to produce fermented
products should be as low as possible, and similarly, mechanically
separated meat should only be used if appropriate time / temperature
schedules to achieve product safety requirements of the competent
authority are used;

50 50
Codex General Standard for the Labelling of Prepackaged Food (CODEX STAN 1-1985).
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

• processing of shelf-stable products in hermetically sealed rigid containers

should be according to Codex guidelines;51
• cooked products should achieve time / internal temperatures that are
validated as achieving appropriate pathogen reduction, including
meeting specified performance objectives, performance criteria and
microbiological criteria;
• pasteurisation values or other heat processes should be validated for all
heat treated chilled products in hermetically sealed containers so as to
ensure that product safety is maintained to the end of shelf life, taking
into account all preservation factors that may be present;
• unless the absence of trichinellae can be assured by testing or other
means, process treatments for products containing striated muscle
from affected animal species, either alone or in combination, should be
sufficient to destroy Trichinella spp.;
• contamination with L. monocytogenes of heat treated / non-shelf stable
and non-heat treated / shelf stable products should be prevented by use
of SSOPs and GHPs that are subject to routine microbiological verification;
• dried products should be protected from environmental contamination
and from reabsorption of moisture; and
• processes for products containing minced, comminuted or mechanically
separated meat should have in-line magnets or other means of detecting
contamination with metal fragments.

Where meat is packaged or wrapped:

• packaging material should be suitable for use, stored and used in a
hygienic manner; and
• cases or cartons should have a suitable inner liner or other means of
protecting the meat, except that the liner or other protection may not be
required if pieces of meat, such as cuts, are individually wrapped before
packing.

Where meat is placed in a room for freezing:

• meat that is not in cartons should be hung or placed on racks or trays in a
manner that allows adequate circulation of air;
• meat that is not in cartons should be held in a manner whereby the
potential for cross-contamination via dripping of liquids is prevented;
• cartons containing meat should be stacked so as to permit adequate
circulation of air; and

51
Recommended International Code of Hygienic Practice for Low-Acid Canned Foods (CAC/RCP 23-1979). 51
 A nimal food production

• meat held on trays should be placed so as to avoid contact with the base of
an upper tray.

Where meat is held in a freezer room or storage facility:

• the temperature of the meat should have been reduced to an acceptable
level before placement;
• exposed meat must be stored in such a way that the hygiene cannot be
compromised by the presence of packaged meat or packaging material;
• meat, whether in carcass form or in cartons, should not be stacked directly
on the floor and should be positioned so that there is adequate air
circulation;
• the freezer store should be operated and maintained under conditions
appropriate to maintaining the safety and suitability of meat;
• temperatures should be continuously recorded and monitored; and
• adequate inventory control should be maintained.

152. Where raw meat is thawed for further processing, hygiene controls should be such
that thawing will not result in growth of micro-organisms or the formation of toxins
to the extent that they may constitute a risk to human health. Hygiene controls should
include adequate drainage of liquid run-off.

153. The establishment operator should establish and implement a procedure for determining
and validating the shelf life of manufactured meat and meat preparations.

154. In some circumstances ready-to-eat (RTE) products that do not meet microbiological
performance objectives, performance criteria, process criteria, or microbiological
criteria, may be re-processed, condemned or treated as inedible. Where appropriate,
follow-up sampling should verify that re-processed ready-to-eat (RTE) products comply
with regulatory microbiological requirements. When ready-to-eat (RTE) products have
been contaminated subsequent to cooking and/or other preservation treatment with
pathogens such that they could pose a risk to public health, the products should be
reworked or condemned without compromise.

155. Where establishments are approved, registered and/or listed for different animal
species, all operations must be controlled in terms of space or time so that there is no
possibility of accidental mixing of meat from different slaughter species, and no mis-
identification at the time of packaging.

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 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

9.8 Hygiene requirements for parts of animals deemed unsafe or unsuitable

for human consumption
156. Special hygiene measures should be applied to operations involving parts of animals
deemed unsafe or unsuitable for human consumption. These measures should prevent
cross-contamination to other edible parts and meat, and prevent any possibility of
substitution.

Parts of animals deemed unsafe or unsuitable for human consumption should

be:
• placed without delay into specifically identified chutes, containers,
trolleys, or other handling facilities;
• identified by means as appropriate to the type and end use of the tissue;
• in the case of condemned material, handled in rooms reserved for that
purpose and conveyed in a secure manner to a place of disposal (e.g.
rendering station).

9.9 Systems for removing products that are in circulation

157. Establishments should have adequate systems that enable removal of products that are
in circulation. The competent authority should verify that the systems are adequate.
The competent authority should be notified when an establishment operator removes
product for public health reasons. Consumers and interested parties should be notified
as appropriate in these cases.

158. Removal of product requires systems that are capable of:

• Withdrawal, where measures are applied by the establishment operator to
prevent the distribution, display or offer of a product that is not safe or suitable
for human consumption;
• Recall, where measures are applied to return unsafe or unsuitable product that
has already been supplied or made available to consumers;
• Detention, where measures are applied by the competent authority to ensure
that the product is not moved or tampered with pending a decision on its
disposition; it includes storage by the establishment operator in accordance with
instructions from the competent authority.

159. The particular systems that are enacted in the case of a removal will depend on the
specific situation and the likely risks to human health.

160. Where removal of product is necessary, the amount of product involved may be more
than that from a single production or sampled lot. The competent authority should
verify to the extent practicable, that the establishment has taken all steps necessary to
ensure all affected product or potentially affected product is included in the removal.

53
 A nimal food production

Product removal systems designed by the establishment operator should:

• Incorporate identification, management and operational procedures that
facilitates the rapid and complete removal of implicated lots;
• Provide for records that facilitate trace-back to the origin of the problem;
• Provide for records that facilitate investigation of any processing inputs
that may be implicated;
• Be reviewed and tested periodically; and
• Include provision for communication where appropriate to the competent
authority, consumers and other interested stakeholders particularly where
public health issues are involved.

10. ESTABLISHMENTS: MAINTENANCE AND SANITATION

161. The principles and guidelines presented in this section are supplemental to the
objectives and guidelines in Section VI of the Recommended International Code of
Practice – General Principles of Food Hygiene (CAC/RCP 1-1969).

10.1 Principles of meat hygiene applying to maintenance and sanitation of

establishments, facilities and equipment
i. Establishments, facilities and equipment should be maintained and sanitised in
such a manner that contamination of meat is minimised to the greatest extent
practicable.
ii. Documented programmes for effective and appropriate maintenance and
sanitation should be in place (refer to 9.2.1).
iii. Monitoring of the effectiveness of maintenance and sanitation should be
included as a basic component of meat hygiene programmes (refer to 9.2.1).
iv. Special sanitation requirements should be applied to the slaughter and dressing
of animals that are condemned or designated as “suspects”.

10.2 Maintenance and sanitation

162. Establishments, facilities and equipment should be kept in an appropriate state of
repair and condition to facilitate all sanitation procedures and prevent contamination
of meat, e.g., from metal shards, flaking plaster and chemical contaminants.

163. Sanitation standard operating procedures (SSOPs) should specify the scope of the
cleaning programme, cleaning specifications, persons responsible, and monitoring and
record keeping requirements.

54
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

Cleaning procedures and programmes should:

• be specified in SSOPs as appropriate to the circumstances;
• provide for removal and storage of waste;
• ensure that there is no consequential contamination of meat with
detergents or sanitising agents, unless allowable under conditions of use;
and
• be monitored for their effectiveness, e.g., organoleptic checks and
microbiological sampling of meat contact surfaces, and be redesigned if
and when necessary.

164. Particular cleaning programmes are required for equipment used in the slaughter and
dressing of carcasses e.g., knives, saws, machine cutters, evisceration machines and
flushing nozzles.

Such equipment should be:

• clean and sanitised before each new period of work;
• cleaned, and sanitised, by immersion in hot water or alternative methods,
with appropriate frequency during and/or between periods of work;
• immediately cleaned and sanitised when coming into contact with
abnormal or diseased tissue that may harbour food-borne pathogens; and
• stored in designated areas in such a manner that it will not become
contaminated.

165. Containers and equipment should not pass from an “inedible” area to an “edible”
area before being cleaned and sanitised.

166. Pest control programmes are an essential part of maintenance and sanitation and
should follow GHP as described in the Recommended International Code of Practice –
General Principles of Food Hygiene.52

In particular:
• the programme should be properly documented and verified by the
establishment operator;
• treatment of areas, rooms, facilities and equipment, with an approved
pesticide should be carried out according to the conditions of use; and
• pesticides and other pest control chemicals should be kept in secure
storage, with access being limited to authorised persons.

52
Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969). 55
 A nimal food production

11. PERSONAL HYGIENE

167. Slaughter and dressing of animals, and handling and inspection of meat, presents
many opportunities for cross-contamination. Personal hygiene practices should
prevent undue general contamination, and prevent cross-contamination with human
pathogens that may cause food-borne disease. The guidelines presented in this section
are supplemental to the objectives and guidelines in Section VII of the Recommended
International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969).

168. Persons moving from rooms or areas containing raw meat to rooms or areas used
for meat preparations and manufactured meat (especially when these products are
cooked) should thoroughly wash, change and/or sanitise their protective clothing as
appropriate, and otherwise limit the possibility of cross-contamination to the lowest
level practicable.

11.1 Personal cleanliness

169. Persons who come into direct or indirect contact with edible parts of animals or meat
in the course of their work should maintain appropriate personal cleanliness and
behaviour, and should not be clinically affected by communicable agents likely to be
transmitted by meat.

Persons who come into direct or indirect contact with edible parts of animals or
meat should:
• maintain an appropriate standard of personal cleanliness;
• wear protective clothing appropriate to the circumstances, and ensure
that non-disposable protective clothing is cleaned before and during
work;
• if wearing gloves during the slaughter and dressing of animals and the
handling of meat, ensure that they are of an approved type for the
particular activity, e.g., chain-mail stainless steel, synthetic fabric, latex,
and they are used according to specifications, e.g., washing of hands
before use, changing or sanitising gloves when contaminated;
• immediately wash and sanitise hands and protective clothing when there
has been contact with abnormal animal parts that are likely to harbour
food-borne pathogens;
• cover cuts and wounds with waterproof dressings; and
• store protective clothing and personal effects in locations that are
separate from areas where meat may be present.

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11.2 Personal health status

170. The establishment should maintain relevant personal health records of personnel.

Persons who come into direct or indirect contact with edible parts of animals or
meat in the course of their work should:
• where necessary, have a medical examination prior to and during
employment;
• not work while clinically affected by, or suspected to be carrying,
communicable agents likely to be transmitted through meat; and
• be aware of and comply with reporting requirements to the establishment
operator in respect of communicable agent.

12. TRANSPORTATION

171. The guidelines presented in this section are supplemental to the objectives and
guidelines in Section VIII of the Recommended International Code of Practice – General
Principles of Food Hygiene (CAC/RCP 1-1969).

172. Due to the potential for growth of pathogenic and spoilage micro-organisms under
conditions of inadequate temperature control, meat should be transported at
temperatures that achieve safety and suitability objectives. Equipment for continuous
monitoring and recording of temperatures should accompany transport vehicles and
bulk containers wherever appropriate. Additionally, the conditions of transport should
provide adequate protection from exogenous contamination and damage, and should
minimise growth of pathogenic and spoilage micro-organisms.

173. If meat is inadvertently exposed to adverse temperature conditions or sources of

contamination that may affect safety and suitability, an inspection should be carried
out by a competent person before further transport or distribution is allowed.

13. PRODUCT INFORMATION AND CONSUMER AWARENESS

174. Appropriate product information and adequate knowledge of food hygiene is

necessary to prevent mishandling at later stages in the food chain. Pre-packaged foods
should be labelled with clear instructions to enable the next person in the food chain to
handle, display, store and use the product safely. Principles and guidelines for product
information and consumer awareness in the context of safety and suitability of meat
are described in general terms in Section IX of the Recommended International Code
of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003).

175. The conditions of storage of meat preparations and manufactured meat should be
clearly presented on the packaging.

57
 A nimal food production

176. Meat preparations and manufactured meat should, where appropriate, be specifically
labelled so as to provide safe handling, refrigeration and storage instructions for
consumers. Foods containing meat that have not received an adequate biocidal
treatment for pathogens (e.g. containing raw meat, partially cooked meat, or products
with secondary inhibitors) should be labelled with handling, refrigeration, storage,
cooking and preparation statements that have been validated as sufficiently biocidal.

14. TRAINING

177. Adequate training of competent personnel is of fundamental importance in the

production of meat that is safe and suitable for human consumption. The principles and
guidelines presented in this section are supplemental to the objectives and guidelines
in Section X of the Recommended International Code of Practice – General Principles
of Food Hygiene (CAC/RCP 1-1969).

14.1 Principles of training in meat hygiene

Persons engaged in meat hygiene activities should be trained, and/or instructed
to a required level of training, knowledge, skills, and ability. Training specified or
recognised by the competent authority, should be:
i. appropriate to the activities and operations;
ii. proportional to the potential of the particular meat hygiene activity to impact
on food-borne risks to human health;
iii. properly documented, including records of training programme delivery;
iv. verified as appropriate; and
v. subject to recognition by the competent authority where delivered by third
parties.

14.2 Training programmes

Training programmes should:

• provide personnel with the training, knowledge, skills and ability to
carry out specified meat hygiene tasks, e.g., post-mortem inspection,
verification of statistical process control, HACCP;
• provide practical training to the extent required;
• where necessary, arrange for formal testing of personnel;
• ensure that personnel involved in supervisory roles have appropriate skills;
• recognise and build on professional qualifications; and
• provide for the continuing education of competent persons.

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Annex I
Risk-based evaluation of organoleptic post-mortem
inspection procedures for meat
1. Introduction

1. Post-mortem meat inspection procedures are a set of food hygiene measures that are
unique to the production of meat. Such procedures are regarded as a component of
overall process control, which is defined as “all conditions and measures applied during
the production process that are necessary to achieve safety and suitability of meat”.

2. The General Principles of Food Hygiene state that “in deciding whether a (food
control) requirement is necessary or appropriate, an assessment of the risk should
be made, preferably within the framework of the HACCP approach”. 53 Many long-
standing post-mortem meat inspection procedures are often complex, labour-intensive,
undifferentiated for different classes of slaughtered livestock, and poorly evaluated
in terms of their relative contribution to reducing food-borne risks to public health.
For these reasons, competent authorities in a number of countries are carrying out
investigations into the scientific basis of current procedures.54

3. This Annex generally applies to the evaluation of routine on-line organoleptic

inspection procedures. The performance of other inspection technologies, e.g. tissue
imaging, relative to organoleptic procedures, may also be considered.

4. While risk-based evaluation of organoleptic post-mortem inspection procedures should

be based on risk assessment for hazards of concern and development of performance
objectives, currently few such risk assessments are available. In their absence, other
sources of scientific knowledge on food-borne risks to human health e.g. human
surveillance data, risk ranking processes, can be used to develop risk-based post-
mortem inspection procedures.

5. The principles and guidelines presented in this Annex could also be adapted to
evaluation of organoleptic post-mortem inspection procedures for determining the
suitability of meat.

2. Objectives of risk-based post-mortem inspection procedures

for meat

6. A risk-based approach to post-mortem inspection for meat can achieve the following
objectives:

53
Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969).
54
Competent authorities have different approaches to defining the respective roles of industry and competent authority
personnel in delivering meat hygiene activities, and this issue is not covered in this Annex. 59
 A nimal food production

• Determination of the level of consumer protection provided by specified post-

mortem inspection procedures;
• Relative measurement of the contribution of post-mortem inspection to the
overall level of control of hazards in meat (and risks to consumers), thereby
allowing risk managers to allocate meat hygiene resources proportionate to their
greatest benefit in reducing risk by preventing exposure to meat-borne hazards;
• Comparison of the effectiveness of different inspection procedures applied for
the same purpose and in the same context, e.g. positive predictive value;
• Provision of information that allows appropriate evaluation of different risk
management options e.g. regionalisation of inspection programmes, feasibility
and comparative costs of different post-mortem inspection procedures, potential
for cross-contamination;
• Full integration of post-mortem inspection procedures into a “production-to-
consumption” approach to meat hygiene.

3. Risk analysis

3.1. Risk management framework

7. Development and implementation of risk-based post-mortem inspection procedures
should utilise a risk management framework.55 The four components are: preliminary
risk management activities, evaluation of risk management options, implementation of
management decisions, and monitoring and review of decision taken. All components
require effective risk communication among risk assessors, risk managers and other
interested parties as necessary. Utilisation of a risk management framework is the
subject of on-going work within the Codex system, and is described in a number of
Codex documents.

3.2. Risk assessment

8. If required, a risk assessment is commissioned during preliminary risk management
activities. A risk assessment consists of four steps: hazard identification, hazard
characterisation, exposure assessment, and risk characterisation. The output of this
process should be qualitatively integrated with all other factors relating to post-mortem
meat inspection to make risk management decisions on appropriate procedures for
control of hazards.

9. In the ideal situation, risk estimates will be quantified in terms of risks to human health,
and risk management decisions on an appropriate level of protection (ALOP) will dictate
the nature and intensity of the post-mortem inspection procedures to be applied.
However, risk assessment of microbiological hazards in meat is currently limited by a lack
of quantitative risk assessment models. Nevertheless, appropriate assembly of scientific
information and qualitative risk characterisation as to the probable impacts on human
health can provide an objective basis for decision-making. In any case, risk management
decisions will revolve around the acceptability of the likely human health impact of
differences in hazard levels brought about by different inspection procedures.

55
Working Principles for Risk Analysis for Application in the Framework of the Codex Alimentarius (Procedural Manual of
60 the Codex Alimentarius Commission).
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

4. General principles for development of risk-based post-mortem

meat inspection procedures

i. Risk-based post-mortem inspection procedures should be derived from the

application of risk analysis principles.
ii. Development of risk-based post-mortem inspection procedures should:
• Involve application of a risk management framework;
• Include quantitative risk assessment where appropriate
and practicable;
• Take into account all relevant information available from the food chain;
• Take into account disease prevalence;
• Take into account all relevant information from primary production and
ante-mortem inspection of the animals.
iii. Inspection procedures should be evaluated for application within a specific
context e.g. species and class of slaughtered animal, defined geographical
region, defined animal husbandry system.
iv. Where different inspection procedures that have the same purpose and
context are being evaluated:
• An objective basis for comparison of the level of control of hazards
associated with these procedures, should be established;
• The efficacy of each inspection procedure in detecting abnormalities and
visible contamination affecting the safety of meat should be taken into
account;
• Other risk management factors should be taken into account as
appropriate e.g. potential for inadvertent cross-contamination, feasibility,
and practicality.
v. Where needed, representative and sufficiently large field trials should
be undertaken to determine the performance attributes of specified
inspection procedures e.g. sensitivity, specificity, and non-detection rates for
abnormalities.
vi. Where appropriate, laboratory investigations should be designed to detect
the range of hazards of possible public health importance that have been
described in hazard identification.
vii. Routine application of post-mortem inspection procedures should not
inadvertently increase cross-contamination with microbiological hazards.
viii. Irrespective of inspection delivery systems, the competent authority
should be responsible for defining the role of personnel involved in post-
mortem inspection procedures, and verifying that any risk-based regulatory
requirements are met.
ix. Alternative inspection procedures (e.g. serology) may be utilised
to complement post-mortem inspection, which might be reduced to visual
inspection.

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 A nimal food production

5. Guidelines for the development of risk-based post-mortem

inspection procedures

5.1. Identification of the meat hygiene issues

10. A hazard identification process should be undertaken to determine the likely range of
hazards of public health significance that may be present in the abnormalities or visible
contamination that are the target of the inspection procedure(s) being evaluated.
Following this, field trials should be undertaken to determine the performance
attributes of specified inspection procedures or new technologies relative to the
hazards that may be present.

5.2. Field trials

11. Once the likely range of hazards has been established, field trials may be an appropriate
means to establish the prevalence of these hazards in the animal population,
the potential exposure of consumers to these hazards and the potential impact of
different inspection procedures on this exposure. Field trials should be carried out
under competent authority supervision and employing competent personnel. The
number of animals inspected by the inspection procedures under evaluation should
give a statistically valid estimate of the detection rate of abnormalities achieved by
specific post-mortem inspection procedures.

12. Sampling plans should be representative of the slaughter population, and cater for
known biological variation in respect of the type and prevalence of abnormalities
e.g. influence of animal age, geographical region, farming type and season. Different
trial designs may be employed, depending on the prevalence of abnormalities in the
slaughter population, and the logistics of detailed inspection.

13. Where different post-mortem inspection procedures are being compared: all procedures
should be applied to the same animals, each inspection station should be designed to
provide independent results, and the trial should include enough samples so as to
allow definite conclusions as to the consequences of changing inspection procedures.
The possibility of target tissues acting as “indicators” for detection of abnormalities in
other tissues and/or disposition of other tissues may be included in the design of field
trials. Detailed recording of trial results is necessary, including appropriate pathological
descriptions of all abnormalities detected.

14. Laboratory investigations e.g. microbiological examination and histology, should be

designed to identify the range of hazards of possible public health importance that
have been identified in the hazard identification process. A representative number and
range of samples should be taken from abnormalities, so as to confirm the outcome
of the hazard identification process and provide as much information as possible on
the prevalence (and concentration) of hazards in target tissue. Trial design should
include representative surveying of the prevalence (and concentration) of hazards in
target tissues that are organoleptically normal, so as to provide a comparison with the
prevalence (and concentration) of hazards in those tissues that are organoleptically
62 abnormal.
 CODE OF HYG I EN I C PR AC T I C E FO R ME AT (C AC /RC P 5 8 -20 05)

5.3 Sensitivity
15. An understanding of the level of consumer protection that is achieved by particular
inspection procedures requires knowledge of the level of control of hazards that is
attained by their application. The sensitivity of post-mortem inspection procedures
should be determined to establish their contribution to achieving overall public health
goals.

16. The sensitivity of a post-mortem inspection procedure is the probability of identifying

bodies or parts thereof that contain grossly detectable abnormalities likely to contain
hazards of concern.

17. The sensitivity of an inspection procedure e.g. visual inspection, palpation, and/or
incision, should be determined within appropriate statistical limits established by the
competent authority. The intended end-use of the target tissues has an important
influence on the development of risk-based post-mortem inspection procedures.
When selecting post-mortem inspection procedures, priority should be given to those
procedures with high correlation between the detection of a specified abnormality
and the presence of the hazard of concern.

5.4 Risk management decisions

18. Risk management decisions on the acceptability or otherwise of specified post-mortem
inspection procedures will generally be based on the worst case of non-detection of
abnormalities included in an appropriate statistical confidence interval. Decisions
should take into account the comparative public health risks associated with:
• The prevalence (and concentration) of hazards in target tissues that are
organoleptically abnormal;
• The prevalence (and concentration) of hazards in target tissues that are
organoleptically normal;
• The overall prevalence (and concentration) of hazards being transmitted by all
pathways throughout the production of meat.

19. In the general case, new or alternative inspection procedures should provide a
level of consumer protection that is at least equivalent to that provided by existing
procedures, unless there are strong mitigating factors that may influence a different
risk management choice e.g. unacceptable introduction of new hazards, undue risks
from occupational exposure.

20. Required regulatory outcomes for post-mortem inspection may include performance
attributes expressed as limits on non-detection rates for particular abnormalities. Those
performance attributes may be derived quantitatively from risk assessment models, or
qualitatively from baseline surveys of current performance.

21. Where detailed information on the health status of slaughtered animals is available
from primary production, risk-based post-mortem inspection procedures may be
modified on a lot-by-lot basis, with the competent authority having responsibility for
determining the frequency and extent of the procedures. 63
 A nimal food production

22. The competent authority should regularly analyse results of post-mortem inspection
at both the establishment and national level, and provide appropriate feedback to
establishments and other interested parties on the performance of risk-based post-
mortem inspection procedures. The competent authority could consider an incentive
for improving the system, e.g. recognition of performance, decreased farm inspection
frequency, additional change of inspection procedures, etc.

23. The competent authority may change presentation requirements and the sequence
of inspection procedures as a result of scientific evaluation of different post-mortem
inspection procedures, and allow introduction of new inspection tools e.g. mirrors.
Alternative technologies for detecting abnormalities e.g. tissue imaging, should be
acceptable to the competent authority if validated as being as effective as current
procedures.

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Annex II
verification of process control of meat hygiene
BY MICROBIOLOGICAL TESTING
1. Introduction

1. Microbiological testing at specific points in the food chain is an important tool

for verifying a risk-based approach to food safety. Specification of food safety
microbiological outcomes establishes appropriate levels of consumer protection, while
providing maximum flexibility to industry in terms of the detailed process control
systems that are employed.

2. The General Principles of Food Hygiene56 state that “in deciding whether a (food
control) requirement is necessary or appropriate, an assessment of the risk should
be made, preferably within the framework of the HACCP approach”, and any
microbiological specifications “should be based on sound scientific principles and state,
where appropriate, procedures, analytical methods and action limits”57. Process control
is defined as “all conditions and measures applied during the production process that
are necessary to achieve safety and suitability of meat”.

3. Where appropriate, microbiological performance objectives or performance criteria

should be included in verification of process control.

4. As described in this Annex, microbiological performance objectives or performance

criteria are different from microbiological criteria. The latter are used for judging the
acceptability of a product or food lot.58 Although not included in the scope of this
Annex, microbiological testing of meat may also be used to assess suitability.

2. Verification of process control by microbiological testing

5. A preventative, HACCP-based approach should be regarded as the most effective means

of ensuring microbiological process control. Once process control has been validated,
verification by microbiological testing can be important to assure that required food
safety outcomes are being met on an on-going basis. Verification by microbiological
testing for process control purposes should be implemented where meaningful in
terms of consumer protection.

6. Verification of process control of meat by microbiological testing provides a tool for:

• Assessing the adequacy and efficacy of establishment process control in relation
to faecal and other contamination;
• Assuring the level of control of specified hazards of public health importance;
56
Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969).
57
Specifications for microbiological testing in relation to the outcome of SSOPs are not regarded as microbiological
performance objectives or performance criteria for process control.
58
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997). 65
 A nimal food production

• Facilitating development of process criteria at a specified step or combination of

steps that achieve microbiological performance objectives or performance criteria;
• Identifying the need for review and redesign of HACCP plans;
• Objective comparison of the outcome of different process control systems in
different situations;
• Provision of assurances by competent authorities.

3. Principles for the establishment of microbiological testing

requirements

i. Establishment of microbiological testing requirements should take into

account all information available throughout the food chain, including the
health status of live animals relative to public health.
ii. Microbiological testing requirements should be: hazard-, product- and process-
specific, reasonably achievable, and applied only at those points in the food
chain specified. When validating the testing requirements, account should
be taken of the likelihood of uneven distribution of micro-organisms in the
sampled unit and the inherent variability of the analytical procedure.
iii. Microbiological testing requirements should be based on scientific analysis and
advice, and, where sufficient data is available, developed from risk analysis.
Where a food safety objective based on the required level of consumer
protection has been established, the relationship between the food safety
objective (FSO) and performance objectives (POs) or performance criteria (PCs)
should be specified.
iv. The stringency of microbiological testing requirements should be proportional
to human health risk.
v. In the absence of sufficient knowledge of risks to human health,
microbiological testing requirements should initially be established from
baseline surveys of current industry performance, and subsequently be
modified as appropriate to reflect public health goals. Sampling plans for
baseline surveys should be representative of the slaughter population, and
cater for known biological variation in respect of hazards in the raw material
supply e.g. influence of geographical region, farming type and season.
vi. Microbiological testing requirements should be based on micro-organisms that
are indices of the presence of hazards to human health, or the pathogen itself,
in the food specified.
vii. Establishment of microbiological testing requirements, including performance
objectives or performance criteria should be the responsibility of competent
authorities, in consultation with relevant interested parties, and may consist of
guidelines or regulatory standards.
viii. The competent authority should verify compliance with microbiological testing
requirements where they are specified in regulation e.g., microbiological
statistical process control requirements, standards for Salmonella spp.

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4. Implementation of a programme for verification of process

control by microbiological testing

4.1 Specifications
7. A standardised random sampling plan should be developed, including specification of
the process step, product, size and type of sample, time and date of sampling, collection
methods and transport. Sampling and testing at multiple steps in the food chain
may provide greater information on process control and allows for a more targeted
response to non-compliance by the establishment and the competent authority.

8. Sampling of tissue may be destructive e.g. by excision, or non-destructive e.g. by

swabbing or sponging. No method will recover all the flora present on the surface.
As non-destructive sampling will recover only a proportion of those recovered by the
destructive method, microbiological testing requirements specified in this manner
should be established in relation to the type of sampling used.

9. For practical reasons, microbiological testing requirements are unlikely to be verified

on an on-going basis as part of a HACCP plan. However, microbiological verification
should be conducted with sufficient frequency to ensure effectiveness of any process
criteria that are part of a HACCP plan. These criteria should be measurable in real time,
will most likely constitute critical limits at critical control points in HACCP plans, and
may be subject to microbiological verification as appropriate.

10. In the case of indicator micro-organisms e.g. generic Escherichia coli, Enterobacteriaciae
and total viable counts (aerobic plate counts), the presence and / or concentration
of these indicator organisms should reflect states or conditions that indicate process
control or lack of process control. In the case of specific hazards59 (e.g. Salmonella
spp. on carcasses, Listeria monocytogenes in ready-to-eat products), the prevalence
will generally be reflective of hazards arising pre-slaughter (e.g. Salmonella present on
hides of incoming animals) and at specific steps during product processing.

11. The competent authority should provide flexibility in regulation so that the most
effective verification systems can be established at the establishment level e.g. provision
for alternative carcass sampling sites if an establishment can identify that they are
equally as effective in assessing carcass contamination than those specified. Similarly,
flexibility should be provided by the competent authority with regard to the number
of units comprising the sample or testing against alternative indicator micro-organisms
as long as the procedure can provide equivalent guarantees.

12. Alternative approaches to microbiological testing that are properly validated should
be established where they offer practical advantages.

59
Ongoing work in CCFH and JEMRA with respect to foodborne pathogens should also be taken into account.
67
 A nimal food production

4.2 Frequency of sampling

13. There is no single method for determining the frequency of sampling. For slaughter
and dressing establishments frequency of sampling may be fixed in relation to the
particular process or may be based on throughput of animals. In addition to ensuring
randomness, variables to be taken into account at the establishment level include: source
of raw materials, type and nature of the meat process, and volume of production.

14. Sampling frequency should be increased or decreased according to performance.

Once results show that the HACCP-based procedures are providing a consistent level
of acceptable performance, subsequent microbiological testing must be sufficient to
ensure that process control is maintained.

4.3 Laboratory analysis

15. Methods for detection and enumeration should be practical, accurate, reproducible,
sensitive and selective. Only methods for which the reliability and reproducibility
have been validated should be used. Inter-laboratory testing should be a feature of
a microbiological verification programme. In cases of dispute, recognised reference
methods should be used.

16. To allow meaningful analysis and to permit objective comparison of different control
systems, methods for the computation of results should be specified, including handling
of pooled/individual results, calculation of mean results (e.g. log means) from groups
of samples from the same carcass or different carcasses.

4.4 Regulatory application

17. Regulatory requirements in terms of microbiological testing may be specified in several
ways. For indicator organisms, two or three class attribute sampling plans that specify
limits for numbers of micro-organisms (m and M) may be useful, in other situations
variable sampling plans may be useful. Two class plans should be applied for pathogen
criteria. Where requirements are set according to current industry performance,
percentile values may be used e.g. 80th percentile for m and 98th percentile for M, a
variety of statistical approaches can be used.

18. Effective systems should be in place for distribution and sharing of information from
the establishment to all interested parties, as appropriate, so as to maintain and
improve process control of meat.

19. The competent authority should regularly analyse results at both the establishment
and national level, and provide appropriate feedback to establishments and other
interested parties.

20. Additional to verification of process control, the results of microbiological testing may
be used to establish on-farm controls e.g. intensive measures to reduce the prevalence
of Salmonella spp. in fattening pigs.

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21. In situations of non-compliance with microbiological requirements, actions should

be specified. Regulatory and/or establishment responses should be proportional to
test results as well as the public health impact of specific pathogens. Where detailed
information on the status in relation to public health, of animals destined for slaughter,
is available from primary production, e.g. in the case of Salmonella spp. in fattening
pigs and broiler chickens in some intensive production systems, responses in relation to
process control at the establishment level, may include consideration of pre-slaughter
levels of hazards.

22. The competent authority should consider microbiological results in conjunction

with public health and other relevant information when taking regulatory action.
Regulatory intervention and/or sanctions may be necessary when validated controls
are not being properly implemented.

23. In cases of repeated non-compliance, the competent authority in addition to other

actions, should require the establishment operator to review and revise the HACCP
plan and may specify an increased sampling frequency to verify that the required level
of process control is restored.

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 CODE OF HYGIENIC PRACTICE FOR MILK
AND MILK PRODUCTS
CAC/RCP 57-2004

INTRODUCTION 73
1. OBJECTIVES 74
2. SCOPE AND USE OF THE DOCUMENT 74
2.1 Scope 74
2.2 Use of the document 74
2.3 Overarching principles applying to the production, processing and handling
of all milk and milk products 75
2.4 Relative roles of milk producers, manufacturers, distributors, retailers,
transporters, consumers, and competent authorities 75
2.5 Definitions 77
2.6 Suitability 77
3. PRIMARY PRODUCTION 78
3.1 Environmental hygiene 79
3.2 Hygienic production of milk 79
3.3 Handling, storage and transport of milk 81
3.4 Documentation and record keeping 82
4. ESTABLISHMENT: DESIGN AND FACILITIES 82
4.1 Equipment 82
5. CONTROL OF OPERATION 82
5.1 Control of food hazards 83
5.2 Key aspects of hygiene control systems 84
5.3 Incoming material (other than milk) requirements 87
5.4 Water 87
6. ESTABLISHMENT: MAINTENANCE AND sANITATION 88
6.1 Maintenance and cleaning 88
6.2 Cleaning programmes 88
7. ESTABLISHMENT: PERSONAL HYGIENE 88
8. TRANSPORTATION 89
8.1 Requirements 89
8.2 Use and maintenance 89
9. PRODUCT INFORMATION AND CONSUMER AWARENESS 89
9.1 Labelling 89
10. TRAINING 89
10.1 Training programmes 89

71
 ANNEX I – GUIDELINES FOR THE PRIMARY PRODUCTION OF MILK 91

INTRODUCTION AND OBJECTIVES 91

scope 91
USE OF ANNEX I 91
3. PRIMARY PRODUCTION 93
3.1 Environmental hygiene 93
3.2 Hygienic production of milk 93
3.3 Handling, storage and transport of milk 99
3.4 Documentation and recordkeeping 103

ANNEX II – GUIDELINES FOR THE MANAGEMENT OF CONTROL MEASURES

DURING AND AFTER PROCESSING 104

INTRODUCTION AND OBJECTIVES 104

SCOPE 104
USE OF ANNEX II 104
Definitions 105
5. Control of operations 105
5.1 Control of food hazards 105
5.2 Key aspects of hygiene control systems 111
Appendix A – Microbiostatic control measures 113
Appendix B – Microbiocidal control measures 116

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 CODE OF HYGIENIC PRACTICE FOR MILK
AND MILK PRODUCTS
CAC/RCP 57-2004

INTRODUCTION

Milk and milk products are a rich and convenient source of nutrients for people in
many countries and international trade of milk-based commodities is significant. The
purpose of this Code is to provide guidance to ensure the safety and suitability of
milk and milk products to protect consumers’ health and to facilitate trade. The Code
satisfies the food hygiene provisions in the Codex Alimentarius Procedural Manual
under “Relations Between Commodity Committees and General Committees” for use
in the various dairy standards.
All foods have the potential to cause food borne illness, and milk and milk products
are no exception. Dairy animals may carry human pathogens. Such pathogens present
in milk may increase the risk of causing food borne illness. Moreover, the milking
procedure, subsequent pooling and the storage of milk carry the risks of further
contamination from man or the environment or growth of inherent pathogens. Further,
the composition of many milk products makes them good media for the outgrowth of
pathogenic micro-organisms. Potential also exists for the contamination of milk with
residues of veterinary drugs, pesticides and other chemical contaminants. Therefore,
implementing the proper hygienic control of milk and milk products throughout the
food chain is essential to ensure the safety and suitability of these foods for their
intended use. It is the purpose of this Code to provide guidance to countries so that
their appropriate level of public health protection for milk and milk products may
be achieved. It is also the purpose of this code to prevent unhygienic practices and
conditions in the production, processing, and handling of milk and milk products, as in
many countries milk and milk products form a large portion of the diet of consumers
especially infants, children, and pregnant and lactating women. This document is
formatted in accordance with the Recommended International Code of Practice –
General Principles of Food Hygiene, CAC/RCP 1-1969. This Code presents principles for
the hygienic production and manufacture of milk and milk products and guidance
on their application. This Code takes into consideration, to the extent possible, the
various production and processing procedures as well as the differing characteristics of
milk from various milking animals used by member countries. It focuses on acceptable
food safety outcomes achieved through the use of one or more validated food safety
control measures, rather than mandating specific processes for individual products.

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1. OBJECTIVES

The objective of this Code is to apply the recommendations of the Recommended Code
of Practice – General Principles of Food Hygiene to the particular case of milk and
milk products. It also provides guidance on how to achieve the general requirements
contained in the hygiene sections of the Codex commodity standards for milk
products.

2. SCOPE AND USE OF THE DOCUMENT

2.1 Scope
This Code applies to the production, processing and handling of milk and milk products
as defined in the General Standard for the Use of Dairy Terms(CODEX STAN 206-
1999). Where milk products are referred to in the code it is understood that this term
also includes composite milk products. The scope of this Code does not extend to the
production of raw drinking milk.

This Code applies to products in international trade. It may also serve as a basis for
national legislation.

2.2 Use of the document

The provisions of this document are supplemental to and must be used in conjunction
with, the Recommended International Code of Practice – General Principles of Food
Hygiene, CAC/RCP 1-1969.

This document consists of a series of principles, explanatory narratives and guidelines.

Over-arching principles that are applicable to all phases of production, processing and
handling of milk and milk products are given in Section 2.3.

Specific principles and their associated explanatory narratives and guidelines are given
in the appropriate section.

Principles, shown in bold text, are a statement of the goal or objective that is to be
achieved. Explanatory narratives, shown in italicized text, serve to explain the purpose
of the stated principle. Guidelines for the application of the stated principle are shown
in normal text.

The annexes are an integral part of this Code. They provide guidelines for different
approaches to the application of the principles. The purpose of the guidelines contained
in the annexes is to explain and illustrate how principles in the main body of this
code may be met in practice. Thus, the Recommended International Code of Practice –
General Principles of Food Hygiene, the main body of this Code and its annexes must
be used together to obtain complete guidance on the hygienic production of milk and

74 
This code applies to the milk and milk products obtained from all milking animals.
 CODE OF HYG I EN I C PR AC T I C E FO R M I LK A ND M I LK PRODUC T S (C AC /RC P 57-20 0 4)

milk products.

2.3 Overarching principles applying to the production, processing and handling

of all milk and milk products
The following overarching principles apply to the production, processing and handling
of all milk and milk products.

• From raw material production to the point of consumption, dairy products

produced under this Code should be subject to a combination of control
measures, and these control measures should be shown to achieve the
appropriate level of public health protection.

• Good hygienic practices should be applied throughout the food chain so that
milk and milk products are safe and suitable for their intended use.
No part of this Code should be used without consideration of what takes place
in the chain of events prior to the particular measure being applied or what will
take place subsequent to a particular step. The Code should only be used within
the context of an understanding that there is a continuum of controls that are
applied from production to consumption.

• Wherever appropriate, hygienic practices for milk and milk products should
be implemented within the context of HACCP as described in the Annex to
the Recommended International Code of Practice – General Principles of Food
Hygiene.
This principle is presented with the recognition that there are limitations to the
full application of HACCP principles at the primary production level. In the case
where HACCP cannot be implemented at the farm level, good hygienic practices,
good agricultural practices and good veterinary practices should be followed.

• Control measures should be validated as effective. The overall effectiveness of

the system of control measures should be subject to validation. Control measures
or combinations thereof should be validated according to the prevalence of
hazards in the milk used, taking into consideration the characteristics of the
individual hazards(s) of concern and established Food Safety Objectives and/or
related objectives and criteria. Guidance on validating control measures should
be obtained from the Codex Guidelines for the Validation of Food Hygiene
Control Measures (under development).

2.4 Relative roles of milk producers, manufacturers, distributors, retailers,

transporters, consumers, and competent authorities
Although the responsibility lies with the manufacturer for ensuring that the foods
manufactured are safe and suitable, there is a continuum of effective effort or controls
needed by other parties, including milk producers, to assure the safety and suitability
of milk products. It is important to recognize that distributors, competent authorities
and consumers also have a role in ensuring the safety and suitability of milk and milk
products. 75
 A nimal food production

The interrelationship and impact of one segment of the food chain on another segment
is important to ensure that potential gaps in the continuum are dealt with through
communication and interaction between the milk producer, the manufacturer, the
distributor and the retailer. While it is principally the responsibility of the manufacturer
to conduct the hazard analysis within the context of developing a control system based
on HACCP and thus to identify and control hazards associated with the incoming
raw materials, the milk producer should also have an understanding of the hazards
associated with milk, so as to assist in minimizing their presence in the raw material.

To achieve an effective continuum, the various parties should pay attention, in

particular, to the following responsibilities.

• Producers should ensure that good agricultural, hygienic and animal husbandry
practices are employed at the farm level. These practices should be adapted, as
appropriate, to any specific safety-related needs specified and communicated by
the manufacturer.
• Manufacturers should utilize good manufacturing and good hygienic practices,
especially those presented in this Code. Any needs for additional measures with
regard to controlling hazards during primary production should be effectively
communicated to suppliers to enable the milk producer to adapt their operations
to meet them. Likewise, the manufacturer may have to implement controls or
adapt their manufacturing processes based on the ability of the milk producer
to minimize or prevent hazards associated with the milk. Such additional
needs should be supported by an adequate hazard analysis and should, where
appropriate, take into consideration technological limitations during processing,
and/or market demands.
• Distributors, transporters and retailers should assure that milk and milk products
under their control are handled and stored properly and according to the
manufacturer’s instructions.
• Consumers should accept the responsibility of ensuring that milk and milk
products in their possession are handled and stored properly and according to
the manufacturer’s instructions.
• In order to effectively implement this Code, competent authorities should have in
place legislative framework (e.g., acts, regulations, guidelines and requirements),
an adequate infrastructure and properly trained inspectors and personnel. For
food import and export control systems, reference should be made to the Codex
Guidelines for the Design, Operation, Assessment and Accreditation of Food
Import and Export Inspection and Certification Systems (CAC/GL 26-1997). Control
programmes should focus on auditing relevant documentation that shows that
each participant along the chain has met their individual responsibilities to
ensure that the end products meet established food safety objectives and/or
related objectives and criteria.

It is important that clear communications and interactions exist between all parties to
help assure good practices are employed, that problems are identified and resolved in
76 an expeditious manner, and that the integrity of the entire food chain is maintained.
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2.5 Definitions
Definitions contained in the Codex General Standard for the Use of Dairy Terms
(CODEX STAN 206- 1999) are incorporated into this document by reference. Definitions
relevant to a particular annex (e.g., heat treatment definitions) will be contained in
the relevant annex.

Avoid – To keep away from, to the extent reasonably practicable. This term will be
used when it is possible, in theory, to have no contamination or to constrain a
particular practice.
Control measure – Any action and activity that can be used to prevent or eliminate a
food safety hazard or reduce it to an acceptable level.
Food safety objective
Minimize – To reduce the likelihood of occurrence or the consequence of an unavoidable
situation such as microbiological growth.
Process criteria – The process control parameters (e.g. time, temperature) applied at
a processing step.
Raw milk – Milk (as defined in Codex General Standard for the Use of Dairy Terms)
which has not been heated beyond 40ºC or undergone any treatment that has an
equivalent effect.
Shelf life – The period during which the product maintains its microbiological safety
and suitability at a specified storage temperature and, where appropriate, specified
storage and handling conditions.
Validation

2.6 Suitability
Food Suitability as defined in the Recommended International Code of Practice –
General Principles of Food Hygiene, CAC/RCP 1-1969 is: “Assurance that food is
acceptable for human consumption according to its intended use”.

For the purposes of this Code, Suitability includes:

• The concept of wholesomeness and soundness.
• Only matters relating to hygiene. Matters relating to grade, commercial quality
or compliance to standards of identity are not included.

Additionally:
• Suitability of milk and milk products may be achieved by observing good
hygienic practice as outlined in the Recommended International Code of


For purposes of this Code, a control measure encompasses any action or activity used to eliminate a hazard or reduce
it to an acceptable level. In addition the term refers to any action or activity taken to reduce the likelihood of the
occurrence of a hazard in milk or milk products. Thus, control measures include both process controls such as heating,
cooling, acidification, etc., as well as other activities such as general hygiene and pest control programmes, etc.

Codex Procedural Manual, 14th Edition.

This term is defined in Guidelines for the Validation of Food Hygiene Control Measures (under development by the
Codex Committee on Food Hygiene).

This term is defined in Guidelines for the Validation of Food Hygiene Control Measures (under development by the
Codex Committee on Food Hygiene). 77
 A nimal food production

Practice – General Principles of Food Hygiene, CAC/RCP 1-1969 and specified in

detail in this Code. The use of a management system based on HACCP principles
is an effective way of ensuring suitability and demonstrating that suitability is
achieved.
• Milk and milk products may not be suitable if the milk or milk product, for
example:
– Is damaged, deteriorated or perished to an extent that makes the milk or milk
product unfit for its reasonable intended use; or
– Contains any damaged, deteriorated or spoiled substance that makes the milk
or milk product unfit for its reasonable intended use; or
– Contains a biological or chemical agent, or other matter or substance, that
is foreign to the nature of the food and that makes the milk or milk product
unfit for its reasonable intended use.
• The “intended use” is the purpose for which the product is specifically stated
or could reasonably be presumed to be intended having regard to its nature,
packaging, presentation and identification.

3. PRIMARY PRODUCTION

These principles and guidelines supplement those contained in Section 3 of the

Recommended International Code of Practice – General Principles of Food Hygiene,
CAC/RCP 1-1969 and the general principles presented in Section 2.3 above. Details on
specific approaches to the production of milk are given in Annex I of this Code.

PRINCIPLES APPLYING TO THE PRIMARY PRODUCTION OF MILK

Milk should not contain any contaminant at a level that jeopardizes the appropriate
level of public health protection, when presented to the consumer.
Because of the important influence of primary production activities on the safety of
milk products, potential microbiological contamination from all sources should be
minimized to the greatest extent practicable at this phase of production. It is recognized
that microbiological hazards can be introduced both from the farm environment and
from the milking animals themselves. Appropriate animal husbandry practices should
be respected and care should be taken to assure that proper health of the milking
animals is maintained. Further, lack of good agricultural, animal feeding and veterinary
practices and inadequate general hygiene of milking personnel and equipment and
inappropriate milking methods may lead to unacceptable levels of contamination with
chemical residues and other contaminants during primary production.

Contamination of milk from animal and environmental sources during primary

production should be minimized.
Note: A contaminant is “any biological or chemical agent, foreign matter, or other
substances not intentionally added to food which may compromise food safety or
suitability” (Recommended International Code of Practice – General Principles of Food
Hygiene).

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The microbial load of milk should be as low as achievable, using good milk production
practices, taking into account the technological requirements for subsequent
processing.
Measures should be implemented at the primary production level to reduce the
initial load of pathogenic micro-organisms and micro-organisms affecting safety and
suitability to the extent possible to provide for a greater margin of safety and/or to
prepare the milk in a way that permits the application of microbiological control
measures of lesser stringency than might otherwise be needed to assure product safety
and suitability.

USE OF THIS SECTION

Guidelines for applying the principles in this section are contained in Annex I. The
guidelines are intended to result in raw material that is acceptable for further
processing and that will ultimately result in the level of protection required for the
particular finished milk product.

Annex I provides details of the general approach that should be used for the primary
production of milk intended for further processing of an unspecified nature. Additional
provisions to be used in the production of milk intended for the manufacture raw milk
products are identified in relevant sections of the annex. Flexibility in the application
of certain aspects of the primary production of milk for small holder dairy farms is
also provided for. Milk produced according to the provisions of this section should be
subjected to the application of control measures described in Annex II.

3.1 Environmental hygiene

Water and other environmental factors should be managed in a way that minimizes
the potential for the transmission, directly or indirectly, of hazards into the milk.
Contaminated water, and for example pests (such as insects and rodents), chemicals
and the internal and external environments where the animals are housed and milked,
may contaminate feed, equipment or milking animals leading to the introduction of
hazards into milk.

Water used in primary production operations should be suitable for its intended
purpose and should not contribute to the introduction of hazards in milk.

3.2 Hygienic production of milk

3.2.1 Areas and premises for milk production

Areas including premises used for the production of milk should be designed,
situated, maintained and, to the extent practicable, used in a manner that minimizes
the introduction of hazards into milk.
Improperly protected and maintained premises for the holding and milking of dairy
animals have been shown to contribute to the contamination of milk.

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3.2.2 Animal health

The health status of milking animals and herds should be managed in a manner that
addresses the hazards of concern for human health.
Milk should come from animals in good health so that, considering the end use, it
does not adversely affect the safety and suitability of the end product.
It is important to prevent the spread of zoonotic diseases among animals and from
animals (including milking animals) to milk. Milk and milk products produced from
milk obtained from certain diseased animals has been known to be neither safe nor
suitable for human consumption.
Maintenance of healthy milking animals has been shown to reduce the likelihood that
human pathogens will be introduced into the milk via the mammary gland or from
the faeces.

3.2.3 General hygienic practice

3.2.3.1 Feeding
With consideration given to the end use of the milk, forage and feed for lactating
animals should not introduce, directly or indirectly, contaminants into milk in amounts
that present an unacceptable health risk to the consumer or adversely affect the
suitability of milk or milk products.
It has been shown that improper procurement, manufacturing and handling of animal
feed can result in the introduction of pathogens and spoilage organisms to milking
animals and the introduction of chemical hazards such as pesticide residues, mycotoxins
and of other contaminants which can affect the safety and suitability of milk or milk
products.

3.2.3.2 Pest control

Pests should be controlled, and in a way that does not result in unacceptable levels of
residues, such as pesticides, in the milk.
Pests such as insects and rodents are known vectors for the introduction of human
and animal diseases into the production environment. Improper application of pest
control chemicals used to control these pests may introduce chemical hazards into the
production environment.

3.2.3.3 Veterinary drugs

Animals should only be treated with veterinary drugs authorized by the competent
authority for the specific use and in a manner that will not adversely impact on the
safety and suitability of the milk, including adherence to the withdrawal period
specified.
Milk from animals that have been treated with veterinary drugs that can be transferred
to milk should be discarded appropriately until the withdrawal period specified for the
particular veterinary drug has been achieved.

Residues of veterinary drugs in milk should not exceed levels that would present an
unacceptable risk to the consumer.
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The improper use of veterinary drugs has been shown to result in potentially harmful
residues in milk and milk products, and may affect the suitability of milk intended for
the manufacture of cultured products.

3.2.4 Hygienic milking

Milking should be carried out in such a manner that minimizes contamination of the
milk being produced.
Effective hygienic practice during milking is an important element of the system of
controls necessary to produce safe and suitable milk and milk products. Failure to
maintain adequate sanitation and employee practices has been shown to contribute
to the contamination of milk with undesirable or pathogenic micro-organisms or
chemical or physical hazards.

3.3 Handling, storage and transport of milk

With consideration given to the end use of the milk, handling, storage and transport
of milk should be conducted in a manner that will avoid contamination and minimize
any increase in the microbiological load of milk.
Proper handling, storage and transport of milk are important elements of the system
of controls necessary to produce safe and suitable milk and milk products. Contact with
unsanitary equipment and foreign materials are known causes of milk contamination.
Temperature abuse is known to increase the microbiological load of milk.

3.3.1 Milking equipment

Milking equipment should be designed, constructed, installed, maintained and used
in a manner that will avoid the introduction of contaminants into milk.
Milking equipment is normally designed and constructed according to recognized
standards that avoid the introduction of contaminants into milk. Equipment selected for
installation on dairy farms should meet recognized design and construction standards.
Recognized guidelines also exist for the proper use, cleaning and maintenance of
milking equipment; such guidelines should be followed to avoid transfer of disease
between animals through milking equipment and to help ensure obtaining milk that
is safe and suitable.

Milking equipment should be operated in a manner that will avoid damage to udder
and teats and that will avoid the transfer of disease between animals through the
milking equipment.
It is important to prevent any damage to udder and teats by milking equipment since
such damage can lead to infections and consequently adversely affect the safety and
suitability of milk and milk products.

3.3.2 Storage equipment

Milk storage tanks and cans should be designed, constructed, maintained and used in
a manner that will avoid the introduction of contaminants into milk and minimize the
growth of micro-organisms in milk.

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3.3.3 Premises for, and storage of, milk and milking-related equipment
Premises for the storage of milk and milking-related equipment should be situated,
designed, constructed, maintained and used in a manner that avoids the introduction
of contaminants into milk.

Whenever milk is stored, it should be stored in a manner that avoids the introduction
of contaminants into milk and in a manner that minimizes the growth of micro-
organisms.

3.3.4 Collection, transport and delivery procedures and equipment

This section also covers the activities of personnel involved in the transport of milk.

Milk should be collected, transported and delivered without undue delay, and in a
manner that avoids the introduction of contaminants into milk and minimizes the
growth of micro-organisms in the milk.
Note: See Section 10 for provisions on the training of personnel involved in the
collection, transport and delivery of milk.

Milk transport tankers and cans should be designed, constructed, maintained and used
in a manner that will avoid the introduction of contaminants into milk and minimize
the growth of micro-organisms in milk.

3.4 Documentation and record keeping

Records should be kept, as necessary, to enhance the ability to verify the effectiveness
of the control systems.

4. ESTABLISHMENT: DESIGN AND FACILITIES

These principles and guidelines are supplemental to those contained in Section 4 of the
Recommended International Code of Practice – General Principles of Food Hygiene,
CAC/RCP 1-1969, Rev. 4, 2003 and to the general principles presented in Section 2.3
above.

4.1 Equipment
Equipment should be designed and installed such that as far as possible dead ends or
dead spots in milk pipelines do not occur.
Where dead ends or dead spots occur, special procedures should ensure they are
effectively cleaned or otherwise do not permit a safety hazard to occur.

5. CONTROL OF OPERATION

These principles and guidelines are supplemental to those contained in Section 5 of the
Recommended International Code of Practice – General Principles of Food Hygiene,
CAC/RCP 1-1969 (including the Annex on Hazard Analysis and Critical Control Point
(HACCP) System and Guidelines for its Application) and to the overarching principles
82 presented in Section 2.3 above.
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USE OF THIS SECTION

This section contains principles for the control of operation that are intended to be
applied in such a manner as to result in meeting acceptable levels of relevant hazards
specified as Food Safety Objectives and/or related objectives and criteria, or end product
criteria that have been established to express the level of protection for the specific
situation. Guidelines for applying the principles with respect to physical, chemical and
microbiological hazards are provided in this section as well. Details given in Annex II
provide guidance on the establishment and management of control measures used to
achieve safety and suitability during and after processing.

For the effective implementation of the provisions in this Section, milk should be
produced in accordance with Section 3 and Annex I of this Code.

5.1 Control of food hazards

The combination of control measures should effectively control the identified hazards
in milk and milk products.
The combination of control measures should be designed in a systematic way, and
the chosen combination should be adapted to the hygiene status of the milk and raw
materials used with consideration given to the relevant microbiological, chemical and
physical hazards of concern and to the establishment of Food Safety Objective(s) and/
or related objectives and criteria.

Where appropriate control measures and/or control measure combinations are chosen
to control hazards that are reasonably likely to occur, the procedures described in
sections 5.1.1 to 5.1.3 and corresponding guidelines contained in Annex II should be
implemented in order to minimize or prevent the likelihood of a health risk to the
consumer.

The following procedures are intended to enhance and supplement those aspects
of the HACCP Annex to the International Recommended Code of Practice – General
Principles of Food Hygiene, which are critical to the successful design of a system of
food safety controls.

5.1.1 Hazard identification and evaluation

All potential hazards should be identified.
This should be done before control measures are selected and is the first step in the
hazard analysis.
The identification should be based on the initial descriptions developed during
preliminary steps and on experience, external information, as well as epidemiological
and other historical data that have been associated with the type of food under
consideration, the type of raw materials and ingredients used, and that may be
introduced during processing and distribution. To insure a comprehensive approach,
the various step(s) in the manufacturing process, from material selection through
processing and distribution, where a hazard may occur or be introduced should be
identified.
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Each potential hazard should be evaluated to determine the severity of its adverse
health effects and reasonable likelihood of occurrence.
Potential hazards that are determined to have severe adverse health effects and/or are
reasonably likely to occur should be subject to control by the system of control measures.

5.1.2 Control measure selection

Following hazard evaluation, control measures and control measure combinations
should be selected that will prevent, eliminate, or reduce the hazards to acceptable
levels.
The next step in the hazard analysis process is to select control measures that will be
effective in controlling those hazards. A number of such control measures are further
described in Annex II, Parts A and B.
Guidance on how to provide reference validations of individual control measures or
control measure combinations against individual hazards in various media is given
in Guidelines for the Validation of Food Hygiene Control Measures (CCFH document
under development).

5.1.3 Establishment of process criteria

Process criteria for control measures should be established in order for the process
to be applied in a manner that will meet the performance required, i.e., assure the
adequate delivery of the control measure.
Process criteria should be established at such intensities that the control measures actually
deliver the expected performance, taking into account normal process deviations.

5.2 Key aspects of hygiene control systems

5.2.1 Temperature and time controls

From milk production through to finished products, products should be stored
at appropriate temperatures and for appropriate times such that the growth or
development of a food safety hazard will be minimized and the product’s suitability
will not be adversely affected.
Because milk and many milk products have a sufficient moisture content to support the
growth of pathogens, temperature and time controls represent key microbiological
control measures to control growth throughout the manufacturing process, from the
handling of milk to the distribution and storage of perishable milk products (e.g.,
pasteurized drinking milk, desserts, and soft cheeses, depending on shelf life). For
instance, for liquid milk, increased storage temperature will decrease the shelf life.

5.2.1.1 Management of products within the plant

Incoming milk
When arriving at the dairy plant, and provided that further processing does not allow
otherwise, the milk should be cooled and maintained at such temperatures as necessary
to minimize any increase of the microbial load of the milk.

84 The principle of “first arrived, first processed” should apply.

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Intermediate products
Intermediate products that are stored prior to further processing should, unless
further processing does not allow it, be kept under such conditions that limit/prevent
microbial growth or be further processed within a short time period.
The ultimate safety and suitability of milk and milk products, as well as the intensity of
the control measures that need to be applied during processing, depends not only on the
initial microbial load upon receipt at the dairy plant but also on preventing the growth
of micro-organisms. Application of proper storage temperatures and management of
raw materials is an essential factor in minimizing microbial growth. The ability of a
product to meet intended Food Safety Objectives and/or related objectives and criteria
is dependent upon the proper application of the control measures, including time and
temperature controls.

There should be adequate stock rotation, based on the principle of “first in, first out”.

5.2.1.2 Distribution of finished products

It is essential that milk and milk products be kept at an appropriate temperature in
order to maintain their safety and suitability from the time it is packaged until it is
consumed or prepared for consumption.
While the storage temperature should be sufficient to maintain the product’s safety
and suitability throughout the intended shelf life, the appropriate storage temperature
will vary depending upon whether the product is perishable or non-perishable. For
perishable products, the distribution system should be designed to maintain adequate
low-temperature storage to ensure both safety and suitability. For non-perishable
products designed to be shelf-stable at ambient temperature, extremes of temperature
should be avoided, primarily to assure maintaining suitability. Reasonably anticipated
temperature abuse should be taken into account in designing the normal patterns of
distribution and handling.

5.2.1.3 Establishment of shelf life

It is the responsibility of the manufacturer to determine the shelf life of the product
and the conditions for storage.
Limitation of shelf life is a control measure that, in many cases, is decisive for the safety
and suitability of the product. The corresponding storage conditions are an integral
aspect of product shelf life.

5.2.2 Specific process steps

Annex II, Appendices A and B contain examples of processes used during the
manufacture of milk products that can control hazards that are reasonably likely to
occur. These processes include both extrinsic and intrinsic factors that influence the
growth of micro-organisms.

Extrinsic factors refer to factors impacting the product from the environment in which
the food is placed. Examples include temperature, time, and relative humidity of the
air.
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Intrinsic factors refer to internal factors in the product itself (food matrix), influenced
by or as consequence of extrinsic factors, that have an impact on the growth and/or
survival of micro-organisms. Examples include water activity, pH, nutrient availability,
competition of micro-organisms, and bacteriocins or other growth inhibitors.

5.2.3 Microbiological and other specifications

Where they are employed, microbiological criteria, including those used to verify the
effective application of control measures within the framework of HACCP principles,
should be developed in accordance with the Principles for the Establishment and
Application of Microbiological Criteria for Foods, CAC/GL 21-1997, including the use of
a risk assessment approach as specified in the Principles and Guidelines for the Conduct
of Microbiological Risk Assessment, CAC/GL 030-1999.

5.2.3.1 Incoming milk

Manufacturers should establish incoming milk criteria that take into account the end
use of the milk and the conditions under which the milk was produced.
Depending upon the end use of the milk, particularly for milk used in the production
of raw milk products, certain specific microbiological criteria may be appropriate to
verify the microbiological quality of the milk used as raw material.

Corrective action taken for non-compliance with incoming milk criteria should be
commensurate with the potential risks presented by the non-compliance.
Incoming milk that is out of compliance with established criteria indicates that the
control measure system is not working properly and corrective action should be taken
to identify and resolve causative problems.

5.2.3.2 Microbiological criteria

Microbiological criteria may be necessary to be established at different points in
the process for carrying out the design of control measure combinations and for the
verification that the control system has been implemented correctly.
In some cases, for example where more comprehensive control measures are put into
place to ensure the safety and suitability of milk (such as may be the case for raw
milk intended to be used in the production of raw milk products), it may be necessary
to establish criteria for in-process product, intermediate product or finished product
in order to verify that the more comprehensive set of control measures have been
properly carried out.

5.2.4 Microbiological cross contamination

The flow of the product and of the ingredients within equipment and through the
processing facility should maintain a forward progression from raw material receipt
to finished product packaging so as to avoid cross contamination.
The flow of the water, air, effluents, and milk should be carefully evaluated to
ensure that the potential for cross-contamination does not occur. Similarly, the flow
of personnel should be evaluated to ensure that their actions couldn’t contaminate
milk.
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There should be adequate separation of areas with different levels of contamination

risk.
Milk products that have been returned from other locations should be identified,
segregated and stored in a clearly designated area.

Where there is the potential for cross-contamination between end products and raw
materials or intermediate products, and from contaminated areas such as construction
and rebuilding areas, consideration should be given to a physical separation, such as by
the application of barrier hygiene (the application of physical or mechanical barriers to
prevent or minimize the transfer of contaminants or potential sources of contaminants)
and wet/dry area segregation.

5.2.5 Physical and chemical contamination

Preventive measures should be implemented to minimize risks of contaminating milk
and milk products with physical and chemical hazards and foreign substances.
Avoiding physical and chemical contamination of milk and milk products during
processing requires the effective control of equipment maintenance, sanitation
programmes, personnel, monitoring of ingredients and processing operations.
Preventive measures should include those that will minimize the potential for cross
contamination of allergenic components and/or ingredients that may present in other
products to a milk product in which these components and/or ingredients are not
supposed to be present.

5.3 Incoming material (other than milk) requirements

Ingredients used for the processing of milk products should be purchased according to
specifications, and their compliance with these specifications should be verified.
Contaminated ingredients have been known to lead to unsafe/unsuitable milk
products, since these ingredients are often added during processing where no further
control measures are applied.
Preferably, specifications for raw materials should be established such that their use
will result in a safe and suitable product. No raw material should be accepted if it is
known to contain chemical, physical or microbiological contaminants that would not
be reduced to an acceptable level by normal sorting and/or processing. Raw materials
should, where appropriate, be inspected and sorted before processing. Any claims that
raw materials meet safety and suitability specifications should be verified periodically.

5.4 Water
Dairy processing establishments should have potable water available, which prior to
its first use, should meet the criteria specified by the competent authorities having
jurisdiction and should be regularly monitored.

Water recirculated for reuse should be treated and maintained in such a condition that
no risk to the safety and suitability of food results from its use.
Proper maintenance of water conditioning systems is critical to avoid the systems
becoming sources of contamination. For example, filter systems can become sources of
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bacteria and their metabolites if bacteria are allowed to grow on the organic materials
that have accumulated on the filter.

Appropriate safety and suitability criteria that meet the intended outcomes should be
established for any water used in dairy processing.
These criteria depend upon the origin and the intended use of the water. For example,
reuse water intended for incorporation into a food product should at least meet the
microbiological specifications for potable water.

Reconditioning of water for reuse and use of reclaimed, recirculated and recycled
water should be managed in accordance with HACCP principles.
Any reuse of water should be subject to a hazard analysis including assessment
of whether it is appropriate for reconditioning. Critical control point(s) should be
identified, as appropriate, and critical limit(s) established and monitored to verify
compliance.

6. ESTABLISHMENT: MAINTENANCE AND sANITATION

These principles and guidelines are supplemental to those contained in Section 6 of the
Recommended International Code of Practice – General Principles of Food Hygiene,
CAC/RCP 1-1969, Rev. 4, 2003.

6.1 Maintenance and cleaning

Processing areas should be kept as dry as possible.
Use of dry cleaning methods, and limiting the use of water in processing areas, helps
to avoid the spread of contamination by water. Wet cleaning (other than Cleaning-in-
Place) has been known to lead to milk product contamination due to the production
of aerosols.

All food product contact surfaces in piping and equipment, including areas that are
difficult to clean such as by-pass valves, sampling valves, and overflow siphons in
fillers should be adequately cleaned.

6.2 Cleaning programmes

A routine programme to verify the adequacy of cleaning should be in place.
All equipment and utensils used in processing should, as necessary, be cleaned and
disinfected, rinsed with water which is safe and suitable for its intended purpose
(unless the manufacturer’s instructions indicate rinsing is not necessary), then drained
and air dried where appropriate.

7. ESTABLISHMENT: PERSONAL HYGIENE

No specific requirements beyond those contained in the Recommended International

Code of Practice – General Principles of Food Hygiene, CAC/RCP 1-1969 are needed.

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8. TRANSPORTATION

These principles and guidelines are supplemental to those set forth in Section 8 of the
Recommended International Code of Practice – General Principles of Food Hygiene,
CAC/RCP 1-1969 and, as appropriate, those set forth in Code of Hygienic Practice for
the Transport of Foodstuffs in Bulk and Semi-Packed Foodstuffs. (CAC/RCP 47-2001).

8.1 Requirements
Products covered under this Code should be transported at time/temperature
combinations that will not adversely affect the safety and suitability of the product.

8.2 Use and maintenance

In the case of refrigerated products, the vehicle product compartment should be
cooled prior to loading and the product compartment should be kept at an appropriate
temperature at all times, including during unloading.

9. PRODUCT INFORMATION AND CONSUMER AWARENESS

These principles and guidelines are supplemental to those contained in Section 9 of the
Recommended International Code of Practice – General Principles of Food Hygiene,
CAC/RCP 1-1969, Rev. 4, 2003.

9.1 Labelling
Milk products should be labelled in accordance with the Codex General Standard for
the Labelling of Prepackaged Foods (CODEX STAN 1; 1985 (Rev. 1-1991)), the Codex
General Standard for the Use of Dairy Terms (CODEX STAN 206; 1999) and the relevant
labelling section of Codex commodity standards for individual milk products.

Unless the product is shelf stable at ambient temperatures, a statement regarding the
need for refrigeration or freezing should be included on the label of the product.

Additional provision for raw milk products

Raw milk products should be labelled to indicate they are made from raw milk
according to national requirements in the country of retail sale.

10. TRAINING

These principles and guidelines are supplemental to those contained in Section 10 of

the Recommended International Code of Practice – General Principles of Food Hygiene,
CAC/RCP 1-1969, Rev. 4, 2003.

10.1 Training programmes

Milk producers and personnel involved in the collection and transport and retail of milk
should be trained as necessary and have appropriate skills in the areas listed below:

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• health of animals and use of veterinary drugs;

• manufacturing and use of feeds (more specifically fermented feeds);
• herd management;
• hygienic milking;
• storage, handling, collection and transport of milk (cleaning of storage tanks,
temperature requirements, sampling procedures, etc.);
• microbiological, chemical and physical hazards and their control measures.

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ANNEX I
GUIDELINES FOR THE PRIMARY PRODUCTION OF MILK

INTRODUCTION AND OBJECTIVES

The detailed information contained in this annex should be implemented in order to

reduce the likelihood of milk contamination through inadequate primary production
practices. This information will enable the implementation of the principles laid
down in Section 3 of the main body of the Code by providing guidelines for their
application.

These measures, in combination with microbiological control measures found in Annex

II, should be used to effectively control the microbiological hazards in milk products.
There is a close relationship between the hygienic conditions found in primary
production and the safety and suitability of processed milk products based on the
control measures presented in Annex II.

SCOPE

This Annex provides details of the approaches that should be used for the primary
production of milk intended for further processing of an unspecified nature. The milk
should be subjected to the application of microbiological control measures described
in Annex II.

The degree to which on-farm practices control the likelihood of occurrence of food safety
hazard in milk will have an impact on the nature of controls needed during the subsequent
processing of the milk. Under normal circumstances, milk will be subjected to control
measures sufficient to address any hazards that may be present. Where the subsequent
processing of milk does not involve the application of control measures necessary to
address any hazards that may be present, the focus then becomes preventative in
nature in order to reduce the likelihood that such hazards will occur during the primary
production phase of the continuum. Likewise, in certain primary production situations,
the occurrence of food safety hazards may be less avoidable, which will mandate the
application of more stringent control measures during subsequent processing in order
to insure the safety and suitability of the finished product.

USE OF ANNEX I

The information in Annex I is organized to correspond with the relevant sections in the
main part of the Code and the Recommended International Code of Practice – General
Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 4, 2003. Where a particular principle
has been identified in the main body of the Code, guidelines for the application of that
principle will be located in the corresponding section of this Annex.
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Additional provisions for the production of milk used for raw milk products
When milk is intended to be used for the manufacture of raw milk products, the
hygienic conditions used at the primary production are one of the most important
public health control measures, as a high level of hygiene of the milk is essential in
order to obtain milk with a sufficiently low initial microbial load in order to enable the
manufacturing of raw milk products that are safe and suitable for human consumption.
In such situations, additional control measures may be necessary. Where applicable,
these additional measures are provided at the end of each sub-section.

Compliance with these additional hygienic provisions is important, and is considered

mandatory in certain circumstances (where the nature of the finished product or
national legislation requires), throughout the milk production process, up to the
manufacture of the particular raw milk product. In addition, increased emphasis in
certain aspects of the production of milk for raw milk products (animal health, animal
feeding, milk hygiene monitoring) are specified and are critical to the production
of milk that is safe and suitable for the intended purpose. To reflect the greater
emphasis on the compliance needed on certain provisions, the word “should” has been
substituted with the word “shall” where applicable.

As is the case with the rest of this code, this section also does not mandate or specify
the use of any one set of controls to be used, but leaves it up to those responsible
for assuring the safety of the finished product to choose the most appropriate set of
control measures for the particular situation.

There are a wide variety of raw milk products, most of which are cultured products
such as cheeses. The range of moisture content, pH and salt content (among other
parameters) in these products will have varying degrees of impact on any potential
microbiological hazards that may be present in the milk used for their manufacture.
The degree to which the inherent characteristics of the product (or process used to
manufacture the product) will control the hazard should guide the extent to which these
potential hazards need to be prevented or controlled during primary production.

A wide range of food safety approaches exist for the production of raw milk products.
As is the case with the rest of this code, the approach taken in this section is intended
to be flexible enough to take into account the different approaches used in different
countries regarding the manufacture and marketing of raw milk products.

Special provisions for the production of milk on small holder dairy farms
In the context of this Code, the expression “Small Holder Dairy Farm” refers to farms
where the number of animals per farmer or per herd usually does not exceed 10,
milking machines are not generally used, milk is not chilled at the producer’s level
and/or the milk is transported in cans.

Flexibility in the application of certain requirements of the primary production of milk

in small holder dairy farms can be exercised, where necessary, provided that the milk
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control measures sufficient to obtain a safe and suitable milk product. Such flexibility
is indicated throughout this annex by the use of a parenthetical statement “if used” or
“if applicable” placed next to the particular provision where the flexibility is needed.

Flexibility as above may also apply to farms with larger number of animals but having
similar economic constraints or limited water and/or power supplies, preventing
investment in technological facilities and infrastructure.

3. PRIMARY PRODUCTION

3.1 Environmental hygiene

When water is used for the cleaning of the udder and for cleaning equipment used for
the milking and storage of milk it should be of such quality that it does not adversely
affect the safety and suitability of the milk.

Precautions should be adopted to ensure that milking animals do not consume or have
access to contaminated water or other environmental contaminants likely to cause
diseases transmissible to humans or contaminate milk.

3.2 Hygienic production of milk

3.2.1 Areas and premises for milk production

3.2.1.1 Animal holding areas

– The design, layout and provision of holding areas should not adversely
affect the health of animals. In particular, holding areas should be kept clean
and maintained in a manner that minimizes the risk of animal infection or
contamination of the milk.
– Access to the animal holding area, including the stable and attached premises, if
used, should preclude the presence of other species that would adversely affect
the safety of the milk.
– The holding area should, as far as practicable, be kept clean and free of
accumulations of manure, mud or any other objectionable materials.
– If used, stable and stalls should be designed and constructed to keep them free
of accumulations of manure, feed residues, etc.
– Animal holding areas should be designed such that animals with contagious
diseases can be separated to prevent the transmission of disease to healthy
animals.
– Animal holding areas should not adversely affect the health of animals. In
particular, the litter and the stabling area should be maintained in a manner that
minimizes the risk of teat injuries and udder diseases.

3.2.1.2 Milking areas and related facilities

– Premises where milking is performed should be situated, constructed (if
applicable) and maintained in a manner that will minimize or prevent
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– Milking areas should be kept free of undesirable animals such as pigs, poultry
and other animals whose presence may result in the contamination of milk.
– Premises where milking is performed should be easy to clean, especially in areas
subject to soiling or infection, e.g., they should have:
• flooring constructed to facilitate draining of liquids and adequate means of
disposing of waste;
• adequate ventilation and lighting;
• an appropriate and adequate supply of water of a suitable quality for use
when milking and in cleaning the udder of the animals and equipment used
for milking;
• effective separation from all sources of contamination such as lavatories (if
used) and manure heaps; and
• effective protection against vermin.

Additional provisions for the production of milk used for raw milk products
Only potable water can be used in milking areas, product storage areas and other
critical areas.

3.2.2 Animal health

Adequate management measures should be implemented to prevent animal diseases
and to control drug treatment of diseased animals or herds in an appropriate way. In
particular, preventive measures should be taken to prevent disease including:

• Eradication of animal diseases or control of risk of transmission of the diseases,

according to the specific zoonosis
• Management of other animals in the herd and other farmed animals present
(including the segregation of diseased animals from healthy animals)
• Management of new animals in the herd

The milk should originate from herds or animals that are officially free of brucellosis
and tuberculosis, as defined by the OIE International Animal Health Code. If not
officially free, then milk should originate from herds or animals that are under official
control and eradication programmes for brucellosis and tuberculosis. If controls for
brucellosis and tuberculosis were not sufficiently implemented, it would be necessary
for the milk to be subjected to subsequent microbiological control measures (e.g., heat
treatment) that will assure the safety and suitability of the finished product.

Milk should be drawn from animals that:

• are identifiable to facilitate effective herd management practices;

• do not show visible impairment of the general state of health; and
• do not show any evidence of infectious diseases transferable to humans through
milk including but not limited to diseases governed by the OIE International
Animal Health Code.

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Adequate measures should be implemented in order to prevent udder infections,

especially:

• the correct use of milking equipment (e.g. daily cleaning, disinfection and
disassembling of equipment);
• the hygiene of milking (e.g. udder cleaning or disinfection procedures);
• the management of the animal holding areas (e.g. cleaning procedures, design
and size of areas);
• the management of dry and lactation periods (e.g., treatment for the drying off).

Additional provisions for the production of milk used for raw milk products
The milk cannot carry unacceptable levels of zoonotic agents. Therefore, the milk shall
originate from individual animals:

• that are identifiable such that the health status of each animal can be followed.
To this effect:
– the herd shall be declared to the competent authorities and registered;
– each animal shall be identified with a steadfast device and registered by the
competent authorities.
• that do not show visible impairment of the general state of health and which
are not suffering from any infection of the genital tract with discharge, enteritis
with diarrhoea and fever, or recognizable inflammation of the udder;
• that do not show any evidence (signs or analytical results) of infectious diseases
caused by human pathogens (e.g., Listeriosis) that are transferable to humans
through milk including but not limited to such diseases governed by the OIE
International Animal Health Code;
• that, in relation to brucellosis and tuberculosis, shall comply with the following
criteria:
– cows milk shall be obtained from animals belonging to herds that are officially
free of tuberculosis and brucellosis in accordance with the relevant chapters of
the OIE International Animal Health Code;
– sheep or goat milk shall be obtained from animals belonging to sheep or goat
herds that are officially free or free of brucellosis as per the OIE International
Animal Health Code;
– when a farm has a herd comprised of more than one species, each species
shall comply with sanitary conditions that are mandatory for each particular
species ;
– if goats are in the same environment with cows, goats shall be monitored for
tuberculosis.

In addition, it is necessary that the milk also be checked for other relevant aspects
in accordance with point 5.2.3.1. (microbiological and other specifications) which can
have an impact on the safety and suitability of raw milk products; these results may
provide information regarding the health status of the animals.

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In particular, preventive measures are needed to prevent disease including:

• animals of unknown health status shall be separated, before being introduced

in the herd, until such time that their health status has been established. During
that separation period, milk from those animals shall not be used for the
production of milk for the manufacture of raw milk products;
• the owner shall keep a record of relevant information, e.g., results of tests
carried out to establish the status of an animal just being introduced, and the
identity for each animal either coming or leaving the herd.

3.2.3 General hygienic practice

3.2.3.1 Feeding
The relevant aspects of the Codex Code of Practice on Good Animal Feeding
(under development) should be applied to minimize or prevent the introduction of
contaminants through feed or feeding practices.

Additional provisions for the production of milk used for raw milk products
When using fermented feed, it is necessary that the feed be prepared, stored and used
in a manner that will minimize microbial contamination. Particular attention shall be
given to compliance with good practices concerning the following aspects:

• the design of silos;

• good production practices of silage;
• regular check of the quality of the fermented feed (organoleptic inspection or pH).

The owner shall keep a record of relevant information concerning feed.

3.2.3.2 Pest control

– Before pesticides or rodenticides are used, all efforts should be made to minimize
the presence of insects, rats and mice. Although stables and milking parlours
(if used) attract such pests, good preventive measures such as proper building
construction and maintenance (if applicable), cleaning, and removal of faecal
waste can minimize pests.
– Accumulations of manure should not be allowed to develop close to milking areas.
– Mice and rats are also attracted to animal feed stores. Hence, any such feed
stores should be located at a suitable place and feed kept in containers that
provide adequate protection against such pests.
– If it is necessary to resort to chemical pest control measures, such products should
be approved officially for use in food premises and used in accordance with the
manufacturer’s instructions.
– Any pest control chemicals should be stored in a manner that will not
contaminate the milking environment. Such chemicals should not be stored in
wet areas or close to feed stores. It is preferable to use solid baits, wherever
possible.
96 – No pesticides should be applied during milking.
 CODE OF HYG I EN I C PR AC T I C E FO R M I LK A ND M I LK PRODUC T S (C AC /RC P 57-20 0 4)

3.2.3.3 Veterinary drugs

– The relevant aspects of the Guidelines on the Control of Veterinary Drug
Residues in Milk and Milk Products (under development) should be applied to
minimize or prevent the introduction of drug residues in milk or milk products.
– Good husbandry procedures should be used to reduce the likelihood of animal
disease and thus reduce the use of veterinary drugs.
– Only those medicinal products and medicinal premixes that have been
authorized by competent authority for inclusion in animal feed should be used.
– Milk from animals that have been treated with veterinary drugs that can be
transferred to milk should be discarded until the withdrawal period specified for
the particular veterinary drug has been achieved. Established MRLs for residues
of veterinary drugs in milk may serve as a reference for such verification.
– The veterinarian and/or the livestock owner or the collection centre should keep
a record of the products used, including the quantity, the date of administration
and the identity of animals. Appropriate sampling schemes and testing protocols
should be used to verify the effectiveness of on-farm controls of veterinary drug
use and in meeting established MRLs.

3.2.4 Hygienic milking

Minimizing contamination during milking requires that effective hygienic practices be
applied in respect of the skin of the animal, the milking equipment (whenever used),
the handler and the general environment e.g. faecal sources of contamination.

Milking should be carried out under hygienic conditions, including:

• good personal hygiene of the milking personnel;

• clean udders, teats, groins, flanks and abdomens of the animal;
• clean and disinfected milking vessels/equipment; and
• avoidance of any damage to the tissue of the teat/udder.

In particular, during any milking, consideration should be given to minimizing and/or

preventing contamination from the milk production environment and maintaining
personal hygiene.

Animals showing clinical symptoms of disease should be segregated and/or milked last,
or milked by using separate milking equipment or by hand, and such milk should not
be used for human consumption.

Operations such as feeding the animals or placement/removal of litter should be

avoided prior to milking in order to reduce the likelihood of contamination of the
milking equipment and the milking environment from manure or dust.


Treatment with veterinary drugs should be consistent with the Code of Practice to Minimize and Contain Antimicrobial
Resistance (under development by the Codex Committee on Residues of Veterinary Drugs in Foods).
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The milking animals should be maintained in an as clean state as possible. Prior to any
milking, teats should be clean. The milker should monitor by appropriate means that
the milk appears normal, for example by careful observation of the condition of milking
animals, by checking the milk of each animal for organoleptic or physicochemical
indicators, and by using records and identification of treated animals. If the milk does
not appear normal, the milk should not be used for human consumption. The producer
should take appropriate precautions to minimize the risk of infections to teats and
udders, including the avoidance of damage to tissue. Foremilk (initially drawn small
quantity of milk) from each teat should be discarded or collected separately and not
used for human consumption unless it can be shown that it does not affect the safety
and suitability of the milk.

3.2.4.1 Environmental contamination

Milking operations should minimize the introduction of food-borne pathogens and
foreign matter from the skin and general milking environment as well as chemical
residues from cleaning and disinfection routines.

3.2.4.2 Milking equipment design

– Milking equipment, utensils and storage tanks should be designed, constructed
and maintained in such a way that they can be adequately cleaned and do not
constitute a significant source of contamination of milk.
– Milking equipment should be designed such that it does not damage teats and
udders during normal operation.

3.2.4.3 Milking equipment cleaning and disinfection

– Milking equipment and storage tanks (and other vessels) should be thoroughly
cleaned and disinfected following each milking, and dried when appropriate.
– Rinsing of equipment and storage tanks following cleaning and disinfection
should remove all detergents and disinfectants, except in those circumstances
where the manufacturer instructions indicate that rinsing is not required.
– Water used for cleaning and rinsing should be appropriate for the purpose, such
that it will not result in contamination of the milk.

Additional provisions for the production of milk used for raw milk products
– Only potable water can be used in contact with milking equipment and other
milk contact surfaces.

3.2.4.4 Health and personal hygiene of milking personnel

– Milking personnel should be in good health. Individuals known, or suspected
to be suffering from, or to be a carrier of, a disease likely to be transmitted to
the milk, should not enter milk handling areas if there is a likelihood of their
contaminating the milk. Medical examination of a milk handler should be carried
out if clinically or epidemiologically indicated.
– Hands and forearms (up to elbow) should be washed frequently and always
washed before initiating milking or handling of milk.
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– Milking should not be performed by persons having exposed abrasions or cuts on

their hands or forearms. Any injury on hands or forearms must be covered with a
water-resistant bandage.
– Suitable clothing should be worn during milking and should be clean at the
commencement of each milking period.

3.3 Handling, storage and transport of milk

Time and temperature control is important during storage and transport of milk and
depends highly on the type and effectiveness of the control measures applied during
and after processing. Therefore, the needs for time/temperature control at farm level
should be clearly communicated by the manufacturer of the milk products.

3.3.1 Milking equipment

The design of milking equipment, where used, and cans, should ensure there are no
crevices or recesses that can interfere with proper cleaning.

Milking equipment should be installed and tested (if applicable) in accordance with
manufacturer’s instructions and in accordance with any available technical standards
that have been established by appropriate technical standards setting organizations
for such equipment (e.g., IDF, ISO, 3A) in order to assist in assuring that the equipment
is functioning properly.

Milking equipment and cans should be cleaned and disinfected regularly and with
sufficient frequency to minimize or prevent contamination of milk.

There should be a periodic verification process to ensure that milking equipment is in

good working condition.

Milking equipment and utensils which are intended to come into contact with milk
(e.g., containers, tanks, etc.) should be easy to clean and disinfect, corrosion resistant
and not capable of transferring substances to milk in such quantities as to present a
health risk to the consumer.

Between inspections, milking equipment should be maintained in proper working

condition.

3.3.2 Milk storage equipment

Milk storage tanks and cans should be so designed to ensure complete drainage and
constructed to avoid contamination of the milk when it is stored.

Milk storage equipment should be properly installed, maintained and tested in

accordance with manufacturer’s instructions and in accordance with any available
technical standards that have been established by appropriate technical standards
setting organizations for such equipment (e.g., IDF, ISO, 3A) in order to assist in assuring
that the equipment is functioning properly.
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Surfaces of milk storage tanks, cans and associated equipment intended to come into
contact with milk should be easy to clean and disinfect, corrosion resistant and not
capable of transferring substances to milk in quantities that will present a health risk
to the consumer.

Milk tanks and cans should not be used to store any harmful substance that may
subsequently contaminate milk. If milk storage tanks and cans are used to store
foods other than milk, precautions should be taken to prevent any subsequent milk
contamination.

Storage tanks and cans should be cleaned and disinfected regularly and with sufficient
frequency to minimize or prevent contamination of milk.

Storage tanks or portions of storage tanks that are outdoors should be adequately
protected or designed such that they prevent access of insects, rodents and dust in
order to prevent contamination of milk.

There should be a periodic verification process to ensure that milk storage equipment
is properly maintained and in good working condition.

Additional provisions for the production of milk used for raw milk products
Milk tanks and cans can be used only to store milk and milk products.

It is necessary to verify, at least once a year, that milk storage equipment is maintained
and in good working order.

3.3.3 Premises for, and storage of, milk and milking-related equipment
Premises for the storage of milk should be situated and constructed to avoid risk of
contamination of milk or equipment.

Premises for the storage of milk should have:

• suitable milk refrigeration equipment, when appropriate;

• a sufficient supply of water of a suitable quality of for use in milking and in
cleaning of equipment and instruments;
• protection against vermin;
• easily cleanable floors, if applicable; and
• adequate separation between milking areas and any premises where animals are
housed in order to prevent contamination of milk by animals. Where separation
is not possible, adequate measures should be taken to ensure that the milk is not
contaminated.

Immediately after milking, the milk should be stored in properly designed and
maintained tanks or cans in a clean place.

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Storage temperatures and times should be such that minimizes any detrimental effect
on the safety and suitability of milk. The time and temperature conditions for milk
storage at the farm should be established taking into account the effectiveness of
the control system in place during and after processing, the hygienic condition of
the milk and the intended duration of storage. In situations where the milk cannot
be chilled on the farm, collection and delivery of this milk to a collection centre or
processing facility within certain time limits may be required. These conditions may be
specified in legislation, in Codes of Practice, or by the manufacturer receiving the milk
in collaboration with the milk producer and the competent authority.

Additional provisions for the production of milk used for raw milk products
When milk for further processing is not collected or used within 2 hours after milking,
it shall be cooled:

• to a temperature equal to or below 6°C when collected on a daily basis; or

• to a temperature equal to or below 4°C when not collected every day.

Deviations from those temperatures may be acceptable if those deviations will not
result in an increased risk of microbiological hazards, have been approved by the
manufacturer receiving the milk, have been approved by the competent authority,
and the end product will still meet the microbiological criteria established in
accordance with 5.2.3.2.

3.3.4 Collection, transport and delivery procedures and equipment

3.3.4.1 Collection, transport and delivery procedures

– Personnel and vehicular access to the place of collection should be adequate
for the suitable hygienic handling of milk. In particular, access to the place of
collection should be clear of manure, silage, etc.
– Prior to collection, the milk hauler or collection/chilling centre operator should
check the individual producer’s milk to ensure that the milk does not present
obvious indications of spoilage and deterioration. If the milk shows indications of
spoilage and deterioration, it should not be collected.
– Collection and chilling centres, if employed, should be designed and operated in
such a manner that minimizes or prevents the contamination of milk.
– Milk should be collected under hygienic conditions to avoid contamination of
milk. In particular, the milk hauler or collection centre operator should, where
appropriate, take samples in such a way to avoid contamination of the milk and
should ensure that the milk has the adequate storage/in-take temperature prior
to collection.
– The milk hauler should receive adequate training in the hygienic handling of raw
milk.
– Milk haulers should wear clean clothing.
– Milk hauling operations should not be performed by persons at risk of
transferring pathogens to milk. Appropriate medical follow-up should be done in
the case of an infected worker. 101
 A nimal food production

– Milk haulers should perform their duties in a hygienic manner so that their
activities will not result in contamination of milk.
– The driver should not enter the stables or other places where animals are kept,
or places where there is manure.
– Should driver clothing and footwear be contaminated with manure, the soiled
clothes and footwear should be changed or cleaned before work is continued.
– The tanker driver should not enter the processing areas of the dairy plant.
Conditions should be arranged to allow necessary communication with the staff
of the dairy, delivery of milk samples, dressing, rest breaks, etc. without direct
contact taking place with the dairy processing areas or with staff members
involved with processing milk and milk products.

Additional provisions for the production of milk used for raw milk products
– Milk to be used for the manufacture of raw milk products shall be collected
separately. Mixing, or cross-contamination with milk which does not comply with
the quality (including microbiological) expected for the processing of raw milk
products shall not be allowed.
For example:
• organize collection pick-ups in such a way that milk for the manufacture of
raw milk products be collected separately; or
• use milk transport tankers with compartments that will allow the separation
of the milk for raw milk products from milk to be heat processed combined
with the pick-up of milk for raw-milk products before milk for other products.

3.3.4.2 Collection, transport and delivery equipment

– Guidance on the bulk transport of foods is given in the Code of Hygienic Practice
for the Transport of Food in Bulk and Semi-Packed Food (CAC/RCP 47-2001).
– Milk transport tankers and cans should be designed and constructed such that
they can be effectively cleaned and disinfected.
– Milk transport tankers and cans should be designed and constructed to ensure
complete drainage.
– Milk transport tankers and cans should not be used to transport any harmful
substance. If milk transport tanks and cans are used to transport foods other
than milk, precautions such as the implementation of adequate cleaning
protocols should be taken to prevent any subsequent milk contamination.
– Surfaces of milk transport tankers, cans and associated equipment intended to
come into contact with milk should be easy to clean and disinfect, corrosion
resistant and not capable of transferring substances to the milk in such quantities
as to present a health risk to the consumer.
– Milk cans and transport tankers (including the milk discharge area, valves, etc.)
should be cleaned and disinfected with sufficient frequency in order to minimize
or prevent contamination of milk.
– After disinfection, tankers and cans should be drained.
– Lorries, trucks or other vehicles which carry the tank or cans should be cleaned
whenever necessary.
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3.3.4.3 Transport time and temperature

– Transport temperature and time should be such that milk is transported to
the dairy or to the collection/chilling centre in a manner that minimizes any
detrimental effect on the safety and suitability of milk.
– The time and temperature conditions for the collection and transport of milk
from the farm should be established taking into account the effectiveness of the
control system in place during and after processing, the hygienic condition of the
milk and the intended duration of storage. In situations where the milk cannot
be chilled on the farm, collection and delivery of this milk to a collection centre
or processing facility within certain time limits may be required. These conditions
may be specified in legislation, in Codes of Practice, or by the manufacturer
receiving the milk in collaboration with the milk producer, collector and
transporter and the competent authority.

Additional provisions for the production of milk used for raw milk products
– The temperature of the milk to be used for the manufacture of raw-milk
products shall not exceed 8°C, unless the milk has been collected within 2 hours
after milking.
– Deviations from this temperature may be acceptable if these deviations will not
result in an increased risk of microbiological hazards, have been approved by
the manufacturer receiving the milk, have been approved by the competent
authority and the end product will still meet the microbiological criteria
established in accordance with 5.2.3.2.

3.4 Documentation and recordkeeping

With respect to food safety, records should be kept where necessary on:

• Prevention and control of animal diseases with an impact on public health;

• Identification and movement of animals;
• Regular control of udder health;
• Use of veterinary drugs and pest control chemicals;
• Nature and source of feed;
• Milk storage temperatures;
• Use of agricultural chemicals;
• Equipment cleaning.

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ANNEX II
GUIDELINES FOR THE MANAGEMENT OF CONTROL MEASURES
DURING AND AFTER PROCESSING

INTRODUCTION AND OBJECTIVES

The detailed information contained in this annex should be implemented in order to

prevent, eliminate or reduce hazards associated with incoming materials to acceptable
levels and to reduce the likelihood of milk contamination resulting from inadequate
control of manufacturing operations. This information will enable the implementation
of the principles laid down in Section 5 of the main body of the Code by providing
guidelines for their application.

These measures should be used in combination with guidelines on primary production

found in Annex I in order to effectively control the microbiological hazards in milk
products. There is a close relationship between the control of manufacturing operations
and the safety and suitability of processed milk products based on the control measures
presented in Annex II.

SCOPE

The provisions in this Annex reinforce and supplement the principles and guidelines
specified in Section 5 of the Code (Control of Operation), in particular Section 5.1,
and should apply to the manufacture of any milk product. The principles in Section
5, Control of Operation, as well as the hazard identification provisions of this annex
apply not only to the control of microbial hazards but also to the control of chemical
and physical hazards.

The most common microbiological control measures are addressed in further detail in
Part A (microbiostatic control measures) and Part B (microbiocidal control measures),
respectively. However, this does not preclude in any way the use of additional and/
or alternative microbiological control measures, provided that the general guidance
provided in this Annex is followed.

USE OF ANNEX II

The information in Annex II is organized to correspond with the relevant sections in

the main part of the Code and the Recommended International Code of Practice –
General Principles of Food Hygiene, CAC/RCP 1-1969. Where a particular principle has
been identified in the main body of the Code, guidelines for the application of that
principle will be located in the corresponding section of this part of the Annex.

These guidelines are supplemental to those contained in Section 5 of the Recommended

104 International Code of Practice – General Principles of Food Hygiene, CAC/RCP 1-1969
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(including the Hazard Analysis and Critical Control Point (HACCP) System and Guidelines
for its Application Annex) and to the overarching principles presented in Section 2.3
of the base document.

The guidelines presented in this annex are intended to enhance and supplement those
aspects of the Recommended International Code of Practice – General Principles of
Food Hygiene HACCP Annex which are critical to the successful design of a system of
food safety controls. The users of this document are encouraged to implement the
guidelines contained in the HACCP Annex when designing a HACCP system and to
refer to those Annex II guidelines for further details on the hazard analysis, control
measure selection and critical limit determination.

Definitions

The definitions below apply for the purpose of this Annex, and in addition to those
definitions contained in Section 2.5 of the main body of this Code.

Microbiocidal treatments are control measures that substantially reduce or practically

eliminate the number of micro-organism present in a food.
Microbiostatic treatments are control measures that minimize or prevent the growth
of micro-organisms present in a food.
Pasteurization is a microbiocidal heat treatment aimed at reducing the number of any
pathogenic micro-organisms in milk and liquid milk products, if present, to a level at
which they do not constitute a significant health hazard. Pasteurization conditions
are designed to effectively destroy the organisms Mycobacterium tuberculosis and
Coxiella burnettii.
UHT (ultra-high temperature) treatment of milk and liquid milk products is the
application of heat to a continuously flowing product using such high temperatures
for such time that renders the product commercially sterile at the time of processing.
When the UHT treatment is combined with aseptic packaging, it results in a
commercially sterile product.

5. Control of operations

5.1 Control of food hazards

It is important that control measures are applied during both primary production
and processing to minimize or prevent the microbiological, chemical or physical
contamination of milk. In addition, special attention should be given during the
processing of different milk products so that inadvertent cross-contamination does not
occur, including with respect to ingredients that may contain allergenic substances.
Note: A distinction can be drawn between the types of control measures used for
microbiological hazards and those used for chemical and physical hazards. The control


The concepts of aseptic packaging and commercially sterile can be found in the Codex documents on Low Acid and
Acidified Canned Foods (CAC/RCP 23-1979) and Aseptic Processing (CAC/RCP 40-1993). 105
 A nimal food production

measures used for chemical and physical hazards in food are generally preventive
in nature, i.e., they focus on avoiding the contamination of food with chemical or
physical hazards in the first place rather than on reducing or eliminating such hazards
once they have been introduced into the product. It should be noted however that
there are some exceptions to this type of distinction, e.g., the use of filters, screens and
metal detectors to remove certain physical hazards.

Microbiological food hazards are controlled by appropriate selection of control

measures applied during primary production in combination with control measures
applied during and after processing. The result of applying any microbiocidal control
measure depends significantly on the microbial load (including the concentration
of microbiological hazards) in the material subjected to it. It is therefore important
that preventive measures are applied in primary production to reduce the initial load
of pathogenic micro-organisms as well as during processing to avoid contamination
within the processing environment. The initial microbial load significantly impacts
the performance needed for the microbiological control measures applied during and
after processing as well as the performance required for suitability. The safety and
suitability of the end product depends not only on the initial microbiological load
and the efficiency of the process, but also on any post-process growth of surviving
organisms and post-process contamination.

Individual control measures should be selected and applied in such combination as to

achieve a sufficient performance as to result in end products with acceptable levels of
hazards.

Acceptable levels of contaminants in the end product should be identified and be

based upon:

• Food safety objectives, end product criteria and similar regulatory requirements,
as applicable;
• Acceptable levels derived from the purchaser constituting the subsequent link of
the food chain; and/or
• The maximum levels found acceptable by the manufacturer, taking into
account acceptable levels agreed with the customer and/or regulatory measures
established by public health authorities.

The guidelines contained in sections 5.1.1 to 5.1.3 are intended to be supplemental to

the Recommended International Code of Practice – General Principles of Food Hygiene
HACCP Annex.

5.1.1 Hazard identification and evaluation

Hazard identification can be separated into two distinctly different parts, the
identification of all potential hazards and the evaluation of the identified potential
hazards to determine which are considered to have severe adverse health effects and/
or are reasonably likely to occur and therefore need to be controlled through the
106 implementation of effective control measures.
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The hazard identification should be based on the initial descriptions developed during
preliminary steps contained in the Recommended International Code of Practice –
General Principles of Food Hygiene, CAC/RCP 1-1969, HACCP Annex and on experience,
external information, as well as epidemiological and other historical data that have
been associated with the type of food under consideration, the type of raw materials
and ingredients used, and that may be introduced during the processing distribution.
To insure a comprehensive approach, the various step(s) in the manufacturing process,
from material selection through processing and distribution, where a hazard may
occur or be introduced should be identified.

The potential hazards for such consideration should be listed in relation to the
identified acceptable levels, including established FSO(s), where available.

For microbiological hazards, the likelihood of occurrence will depend on the actual
prevalence in the milk and raw materials used. Factors influencing the prevalence are
climatic conditions, animal species, prevalence of animal disease (sub-clinically or clinically)
caused by the organism, prevalence of mastitis including the relative distribution of
causing organisms, the adequacy of primary production practices including the potential
of environmental contamination (feeding practices, water quality, milking hygiene level),
and the potential for human contamination. Consultation of the competent authorities
having jurisdiction in relation to the herds is appropriate.

When evaluating potential microbiological hazards, consideration should be given to

which of the organisms are likely to be present in the milk. For instance, microbiological
hazards that are not relevant in the geographical area of concern (e.g. because the
prevalence is insignificant or zero) can be ruled out at an early stage. Also, where it
can be verified that specific sanitary measures are successfully applied during primary
production to prevent or significantly reduce introduction of a pathogen into the herd,
including efficient eradication programmes, the pathogen in question may be ruled
out. The manufacturer or other appropriate party is responsible for documenting the
conditions that support such a determination. This can be accomplished by documenting
the OIE status (e.g. disease-free area), the effectiveness of national programmes, the
effectiveness of individual producer screening programmes, on the basis of documented
historical evidence, and through the development of epidemiological evidence.

Regular analysis of the milk (including but not restricted to microbiological analyses)
received at the manufacturing establishment producing milk products can be used to
verify the implementation of control measures affecting the likelihood of occurrence
of a hazard, depending upon the technology used and the kind of milk product being
made.

Hazard identification should take into consideration the allergenic nature of some
foods. Milk products may contain ingredients such as nuts, eggs and cereal grains that
are known to be allergens.

107
 A nimal food production

Further, any additional hazards that can be introduced into the milk product during
and after processing (e.g. environmental contamination, human contamination)
should also be considered. During such considerations, the effectiveness of preventive
measures taking place in the manufacturing environment (e.g., environmental and
equipment sanitation programmes, employee practices, pest control programmes, etc.)
should be evaluated to determine the likelihood of occurrence of potential hazards.

5.1.2 Control measure selection

Note: While the following guidelines are focused on the control of microbiological
hazards, the concepts presented herein can be applied as well to the control of
chemical and physical hazards.

The next step in the hazard analysis process is to select control measures that will be
effective in controlling those hazards. A number of such control measures are further
described in Appendices A and B of Annex II.

Selection of individual control measures

Individual microbiological control measures can be grouped according to primary
function as follows:

• Microbiocidal control measures that reduce the microbial load, for instance
by killing, inactivation or removal. These may be applied during processing as
processing steps (e.g. microfiltration, thermization, pasteurization) or after the
processing as intrinsic factors (e.g. ageing).
• Microbiostatic control measures that prevent, limit or retard the growth of
micro-organisms by chemical or physical means. These are used to stabilize the
product against activity of pathogens and spoilage organisms and may apply
after milk production, during processing (e.g. in between processing steps) and
after processing. Microbiostatic control measures still imply some probability
of growth. Microbiostatic control measures that are efficient after processing
may be applied towards the product (e.g. temperature/time control) as extrinsic
factors or be built into the product as intrinsic factors (e.g. preservatives, pH).
• Microbiostatic control measures that prevent direct contamination of product,
for instance by closed circuits or by appropriate packaging to protect the
product. These are used to physically prevent contamination, in particular, during
packaging and/or after processing.

The use of a single processing step may have subsequent microbiological effects (e.g.
reduction of pH, water content), while other microbiological control measures only
reduce the number of micro-organisms at the point in the manufacturing process,
where it is applied.

Combination of microbiological control measures

More than one microbiological control measure is usually needed to control microbial
content, to retard or prevent spoilage and to help prevent food borne diseases.
108 Suitable combinations can be devised in order that specific organisms of concern can
 CODE OF HYG I EN I C PR AC T I C E FO R M I LK A ND M I LK PRODUC T S (C AC /RC P 57-20 0 4)

be reduced in number and/or no longer grow/survive in the product. Such suitable

combinations are sometimes referred to by the dairy industry as “hurdle technology”.
The combination of control measures has two main objectives:

• During processing: Providing assurance that the levels of the pathogens (and/
or spoilage organisms) of concern, where present, are kept at or reduced to
acceptable levels.
• After processing (packaging, distribution and storage): Providing assurance that
the acceptable levels of the pathogens (and/or spoilage organisms) of concern that
have been achieved during processing are kept under control throughout shelf life.

It may be necessary to ensure that growth of micro-organisms is kept to a minimum

prior to processing, in between different processing steps, and after processing. The
microbiostatic control measures used should be adapted to the need of the particular
product in the particular situation. The resulting outcome in terms of the safety and
suitability of the end product does not depend only on the initial microbial load and
the effectiveness of the process, but also on any post-process growth of surviving
organisms and post-process contamination. Therefore, all microbiological control
measure combinations should be supported by appropriate preventive measures prior
to and after the process, as deemed necessary.

Depending on the source and possible routes of contamination, the hazard(s) may
be kept under control by preventive measures implemented at primary production
level and/or in processing environments. When evaluating microbiological preventive
measures, it is particularly important to know which of the hazards are affected by the
preventive measure and to what extent the measure reduces the probability of the
hazard contaminating the milk product during milking, processing and/or distribution.
Those microbiological hazards that are not managed adequately by preventive and
microbiostatic control measures need to be managed and controlled by adequate
microbiocidal control measures with sufficient combined performance.

Microbiological control measures having effect only at the point of application must
be applied in appropriate combinations with other microbiological control measures.

The combination of microbiological control measures is most efficient when it is multi-

targeted, that is, when various individual measures are selected so that different factors
effecting microbial survival are targeted, e.g., pH, Aw, availability of nutrients, etc.
In many cases, a multi-targeted combination using microbiological control measures
with low intensity may be more effective than one single measure with high intensity.
The presence of a number of microbiological control measures inhibiting or reducing
the number of micro-organisms may be synergistic, that is that interaction occurs
between two or more measures so that their combined effect is greater than the sum
of their individual effects. Therefore, the utilization of synergistic effects can allow for
combining microbiological control measures of less intensity than would be otherwise
expected from each measure individually.
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 A nimal food production

Where flexibility from provisions in Annex I is granted for small holder dairy farms,
particular attention should be paid to the nature of the granted deviations and their
potential consequences in terms of hazard levels in the milk.

Attention should be paid to the application of microbiocidal control measures with

such performance that they effectively eliminate any risks associated with the transfer
of additional zoonotic hazards to the milk. Similarly, where certain animal diseases
are present in herds producing the milk, particular attention should be drawn to the
recommendations in the OIE International Animal Health Code, as specific microbiocidal
control measures or performances thereof may be necessary to eliminate the animal
health risks associated with these diseases.

5.1.3 Establishment of process criteria

From the performance required, the corresponding process criterion or criteria (as
appropriate to the nature of the microbiological control measure) should be established.
They are intended for the appropriate implementation (set-up) of a processing step
and for application in practical process control (e.g. filter size, pH, concentration of
preservative, time/temperature combinations). In the context of HACCP, process criteria
may or may not constitute critical limits.

The performance of control measures and control measure combinations selected

should be validated using procedures outlined in the Guidelines for the Validation of
Food Hygiene Control Measures (in preparation). The validation of control measures or
control measure combinations is especially important when establishing the effectiveness
of new or developing technologies. validation may not be necessary in situations where
well established control measures or technologies are considered to be acceptable.

If the performance required cannot be achieved by the control measure(s) or if it is

estimated and/or monitoring shows that the hazards are not under sufficient control
by the selected combination of microbiological control measures, modification of the
control system design is necessary.

Examples of some of the modifications that can be made until the hazard of concern
is considered under control include:
• Increase of the intensities of the microbiological control measure(s) applied.
• Identification of additional microbiological control measure(s) that target the
hazard of concern.
• Implementation of more stringent on-farm control measures.
• Introduction of specifically targeted measures at farm level that reduce the
prevalence of the hazard of concern in the milk used.
• Reduction of the intended shelf life and/or amendments of the intended storage
conditions.

Additional provisions for the manufacture of raw milk products

It is critical for a dairy farm, when producing milk intended for the manufacturing of
110 raw milk product, to comply with the provisions (including the identified additional
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provisions) detailed in Annex I and in section 5.2.3.1 of this Annex, and these activities
should be frequently monitored and evaluated for their effective implementation.
This evaluation may lead to the identification of needed improvements at the primary
production level (practices, equipment, environment, etc.) or in the classification of dairy
farms according to their ability to provide milk for the processing of raw milk products.

Any non-compliance detected either at the farm level or at the milk reception of
a manufacturing plant should result in immediate action that may affect the farm,
the manufacturing establishment or both. For this reason, there should be clear
communication between the manufacturer and the farm and, if necessary, technical
assistance should be provided to the primary producer by the manufacturer.

5.2 Key aspects of hygiene control systems

5.2.1 Time and temperature control

5.2.1.2 Distribution of finished products

Perishable products
– The storage temperature should be sufficient to maintain product safety
and suitability throughout the intended shelf life. If the temperature of the
product is the principal means of preservation, it is essential that the product
be maintained at the appropriate temperature. Validation of the selected
temperature should be carried out except in situations where well established
storage temperatures are considered acceptable.
– Regular and effective monitoring of temperatures of storage areas, transport
vehicles and store display cases should be carried out where:
• the product is stored, and
• the product is being transported, within the product load, which could be
done by using temperature indicating and recording systems;
• the product is being presented for retail sale.
– Particular attention should be paid throughout storage and distribution to:
• periods of defrosting of refrigeration units;
• temperature abuse; and
• overloading the cold storage facility.

Products stable at ambient temperatures

Products that can be stored at ambient temperatures, should be protected against
external agents and contamination, e.g., direct sun radiation, excessive heating,
moisture, external contaminants, etc. from rapid temperature changes which could
adversely affect the integrity of the product container or the safety and suitability of
the product.

5.2.1.3 Establishment of shelf life

– Product shelf life is influenced by a number of factors, such as:
• applied microbiological control measures, including storage temperatures; 111
 A nimal food production

• cooling methods applied to product;

• type of packaging (e.g., hermetically sealed or not, modified atmosphere
packaging);
• likelihood of post-process contamination and type of potential contamination.
– The shelf life of milk products may be limited by microbial changes (e.g.,
deterioration and growth of pathogenic and spoilage micro-organisms to
unacceptable levels).
– When establishing product shelf life, it is the responsibility of the manufacturer
to assure and, as necessary, to demonstrate, that the safety and suitability of the
milk product can be retained throughout the maximum period specified, taking
into consideration the potential for reasonably anticipated temperature abuse
during manufacture, storage, distribution, sale and handling by the consumer.
– These temperature abuses may allow the growth of pathogenic micro-organisms,
if present, unless appropriate intrinsic factors are applied to prevent such
growth.
Explanatory note: Reasonably anticipated temperature abuse takes into account
the normal period of transporting of purchased products to appropriate consumer
storage facilities and normal patterns of handling during consumption, for
instance, the number and length of periods in which the product is removed from
the refrigerator and subjected to ambient temperatures until the whole package
has been consumed.
– The possible reactivation of pathogens with time should be taken into account
when determining the shelf life.
– Shelf life determination can be carried out at the plant level by testing products
subjected to the storage conditions specified or by predicting microbial growth
in the product under the specified storage conditions. Reasonable anticipated
temperature abuse can be integrated into the study or be taken into account
by applying an appropriate safety factor (e.g., by shortening the maximum
durability specified in the labelling or by requiring lower storage temperatures).

5.2.2 Microbiological and other specifications

5.2.2.1 Milk
– The milk used for the manufacture of products covered by this Code should be
evaluated based on sampling of milk from individual farms or milk collection
centres.
– Upon receiving, the milk should be subject to olfactory and visual inspection.
Other criteria (e.g., temperature, titratable acidity, microbiological and chemical
criteria) should be used to detect unacceptable conditions.
– Any-non-compliance with the above mentioned criteria, and in particular with
regards to pathogens, should result in immediate corrective actions at the farm
level and in the manufacturing establishment, for example: rejection of the
milk for the processing of raw milk products; corrective actions on the milking
procedure (cleaning and sanitation procedures of the milking equipment,
cleaning or sanitation procedures of the udder, etc.,); quality of feed; the
112 hygienic quality of the water supply; practices in animal holding areas; individual
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check of animals to find the animal(s) that may be the carrier; isolation of that
animal from the herd as necessary. Corrective actions should be identified and
implemented, and specific assistance to the dairy farm may need to be provided.
– In some cases, where more comprehensive control measures are put into place
to ensure the safety and suitability of milk, as may be the case for raw milk
intended to be used in the production of raw milk products, it may be necessary
to classify farms into two categories: those acceptable for use in raw milk
products and those that are not.

Additional provisions for milk used in the manufacture of raw milk products
– Depending on the hazard analysis performed by the manufacturer and the
combination of microbiological control measures applied during and after
processing of milk products, specific microbiological criteria regarding pathogens
(for example: Salmonella spp., Listeria monocytogenes) may need to be
established.

Appendix A
Microbiostatic control measures

Note: The control measures described in this appendix are presented as descriptive
examples only and require validation prior to use with respect to their effectiveness
and safe use.

Microbial growth is dependent upon many conditions in the organism’s environment such
as: ingredients, nutrients, water activity, pH, presence of preservatives, competitive micro-
organisms, gas atmosphere, redox-potential, storage temperature and time. Control of
these conditions can therefore be used to limit, retard, or prevent microbial growth.

Such microbiological control measures as well as microbiological control measures

protecting the product against direct microbial contamination from the surroundings
have microbiostatic functions.

Many microbiostatic control measures act by interfering with the homeostasis

mechanisms that micro-organisms have evolved in order to survive environmental
stresses.

Maintaining a constant internal environment requires significant energy and material

resources of the micro-organism, and when a microbiological control measure disturbs
the homeostasis there will be less energy left for the micro-organism to multiply.
Consequently, the organisms will remain in the lag phase and some may even die out
before the homeostasis is re-established.


Homeostasis is the constant tendency of micro-organisms to keep their internal environment stable and balanced. For
instance, micro-organisms spend considerable efforts keeping their internal pH and osmotic pressure within narrow
limits. 113
 A nimal food production

Examples of typical microbiostatic control measures include the following:

Carbon dioxide The addition and/or formation of carbonic acid to obtain a multiple
(CO2): inhibitory effect, including the creation of anaerobic conditions
by replacing oxygen, reducing pH, inhibiting certain intracellular
enzymes (decarboxylation), and inhibiting the transport of water-
soluble nutrients across the membrane (by dehydrating the
cellular membrane). The efficiency depends mainly on the point
of application. In ripened cheese, the emission of carbon dioxide
from the cheese to the outside environment is often utilized to
provide (almost) anaerobic conditions in the headspace of cheese
packaging

Coatings: The introduction of a physical barrier against contamination, with or

without antimicrobial substances implemented into it (immobilized)
to obtain a slow migration of these from the surface.

Freezing: The lowering of temperature below the freezing point of the

product combined with a reduction of the water activity. Freezing
has microbiostatic as well as microbiocidal effects.

Lactoferrins: Retardation through the utilization of naturally present

glycoproteins (highest concentration in colostrum) to prolong
the lag phases of bacteria for 12–14 hours, by binding iron in the
presence of bicarbonates.

Lactoperoxidase The activation of the lactoperoxidase/thiocyanate/hydrogen

system9: peroxide system (indigenous system in milk) to inactivate several
vital metabolic bacterial enzymes, consequently blocking their
metabolism and ability to multiply. Guidance for application is
provided in the Codex Guidelines for Preservation of Raw Milk by
the Use of the Lactoperoxidase System (CAC/GL 13-1991).

Modified The establishing of a gaseous environment (either low in oxygen

atmosphere: and/or high in carbon dioxide or nitrogen) to limit growth of
aerobic micro-organisms by impairing biochemical pathways.
Modified atmosphere packaging (MAP) means that a modification
of the gas atmosphere in the packaging is created. Establishing
anaerobic environment to limit growth of aerobic micro-organisms
may proliferate certain anaerobic pathogenic micro-organisms.

9
These microbiostatic control measures should only be used as a last resort in countries where infrastructure does not
permit cooling of milk at farm level or at collection centres. Whenever used, chemical methods should never replace nor
delay implementing good hygienic practices in milk production. The use of the lactoperoxidase system for milk and milk
products in international trade will be re-examined by the Committee on Food Hygiene (CCFH) after completion of an
expert review by FAO and WHO of available data and considering the FAO Lactoperoxidase Expert Group report about
114 potential risks and benefits of lactoperoxidase system. CCFH will then review the issue in 2006.
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Packaging: Packaging provides a physical barrier that protects against access

of micro-organisms from the surroundings.
pH reduction: The creation of extra-cellular acid conditions that enables
hydrogen ions to be imported into the cytoplasma of micro-
organisms, thus disturbing the homeostasis mechanism of the
intracellular pH responsible for maintaining functionality of key
cell components vital for continuing growth and viability. Low pH
values are obtained by fermentation or addition of acids (inorganic
or organic). The pH value for preventing growth depends on the
pathogen, but lies typically between pH 4.0–5.0. Micro-organisms
become more sensitive to other microbiological control measures
at lower pH. Synergy occurs with salt, water activity, organic acids,
the LP-system, and antimicrobial substances.
(Use of) The addition of certain additives to enhance keeping quality and
preservatives: stability through direct or indirect antimicrobial and/or fungicidal
activity. Most preservatives are rather specific and have effect only
on certain micro-organisms.
Redox potential The redox potential (Eh) is a measure of the oxidizing or reducing
control: potential of food systems that determines whether aerobic or
anaerobic micro-organisms are able to grow. Eh is influenced by
removal of oxygen and/or addition of reducing substances (e.g.
ascorbic acid, sucrose, etc.).
Refrigeration: The lowering of product temperature to limit microbial activity
Time: The practice of applying very short collection/storage periods,
limiting the shelf life of products, or immediate processing of
raw milk to ensure that all micro-organisms present are in the lag
phase, and therefore not active and more susceptible to other
microbiological control measures.
Water activity The control of the water activity (aw) in the product (the accessibility
control: of water for micro-organisms, not the water content in the food),
expressed as the ratio of water vapour pressure of the food to
that of pure water. The aw value for preventing growth depends
on the pathogen, but lies typically between 0.90 and 0.96. Water
activity can be controlled by:
• concentration, evaporation and drying, which also increase
the buffering capacity of milk (synergy);
• salting (addition of sodium chloride), which also reduces the
cell resistance against carbon dioxide and in the solubility of
oxygen (synergy); and
• sweetening (addition of sugars), which at aw below 0.90–0.95
also results in an antimicrobial effect, depending on the type
of sugar (synergy).

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Appendix B
Microbiocidal control measures

Note: the control measures described in this appendix are presented as descriptive
examples only and require validation prior to use with respect to their effectiveness
and safe use.

Microbiocidal or practical elimination control measures act by reducing the microbial

load, for instance through killing, inactivation or removal.

Many microbiological control measures have multiple functions. Some microbiostatic

control measures also have microbiocidal effects, the degree often depending upon
the intensity at which they are applied (e.g. pH reduction, refrigeration, freezing,
preservatives and indigenous antimicrobial systems).

Pasteurization and other heat treatments of milk that have at least an equivalent
efficiency are applied at such intensities (sufficient time/temperature combinations) that
they practically eliminate specific pathogens. They have therefore been traditionally
used as key microbiocidal control measures in the manufacture of milk products. Non-
thermal microbiocidal control measures with similar efficiencies are not yet applied at
such intensities that will render the milk product safe at the point of application.

Examples of typical microbiocidal control measures include the following:

Centrifugation: The removal of microbial cells of high density from milk using
high centrifugal forces. Most efficient against microbial cells
of high density, notably bacterial spores and somatic cells

Commercial The application of heat at high temperatures for a time

sterilization: sufficient to render milk or milk products commercially sterile,
thus resulting in products that are safe and microbiological
stable at room temperature.

Competitive The reduction of the number of undesirable micro-

microflora: organisms by lowering the pH, consumption of nutrients,
and production of bacterial antimicrobial substances (such
as nisin, other bacteriocins and hydrogen peroxide). Usually,
this microbiological control measure is applied by choice
of starter cultures. The efficiency is determined by many
factors, including the speed and level of pH-reduction and
variations in the pH level.

“Cooking” of cheese The application of heat to cheese curd, mainly for technical
curd: purposes. The heat treatment has a lower intensity than
thermization but stresses micro-organisms to become more
116 susceptible to other microbiological control measures.
 CODE OF HYG I EN I C PR AC T I C E FO R M I LK A ND M I LK PRODUC T S (C AC /RC P 57-20 0 4)

Electromagnetic Electromagnetic energy results from high voltage electrical

energy treatment: fields, which alternate their frequency millions of times per
second (< 108 MHz). Examples are microwave energy (thermal
effect), radio-frequency energy (non-thermal effects) or
high electric field pulses (10–50 kV/cm, non-thermal effects).
The treatment destroys cells by establishing pores in the cell
walls due to the build up of electrical charges at the cell
membrane.
High-pressure Application of high hydrostatic pressures to irreversibly
treatment: damage the membranes of vegetative cells.
Microfiltration: Removal of microbial cells, clumps and somatic cells by
recirculation over a microfilter. Normally, a pore size of
~0.6–1.4 µm is sufficient to separate most bacteria. Synergy
in combination with heat treatment.
Pasteurization: The application of heat to milk and liquid milk products
aimed at reducing the number of any pathogenic micro-
organisms to a level at which they do not constitute a
significant health hazard.
Pulsed high-intensity The application of (on e.g. packaging material, equipment
light: and water) high intensity broadband light pulses of
wavelengths in the ultraviolet, visible and infrared spectrum
(~20 000 times sunlight) to destroy micro-organisms. Due to
the inability to penetrate in-transparent substances, the
technology is only effective against surfaces, for instance,
in the removal of biofilm and can therefore prevent cross
contamination
Ripening (ageing): The holding for such time, at such temperature, and under
such conditions as will result in the necessary biochemical
and physical changes characterizing the cheese in question.
When applied as a microbiocidal control measure, the
multifactoral, complex system developing in cheese (pH,
antagonistic flora, decreased water activity, metabolism of
bacteriocins and organic acids) is utilized to influence the
microenvironment in and on the food and consequently the
composition of the microflora present.
Thermization: The application to milk of a heat treatment of a lower
intensity than pasteurization that aims at reducing the
number of micro-organisms. A general reduction of log
3–4 can be expected. Micro-organisms surviving will be
heat-stressed and become more vulnerable to subsequent
microbiological control measures.

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Ultrasonication: The application of high intensity ultrasound (18-500 MHz)

that cause cycles of compression and expansion as well
as cavitation in microbial cells. Implosion of microscopic
bubbles generates spots with very high pressures and
temperatures able to destroy cells. More effective when
applied in combination with other microbiological control
measures. When applied at higher temperatures, the
treatment is often referred to as “thermosonication”.

Warm sealed The application of heat (80 to 95 °C) to a solid end product
packaging: in connection with the packaging process, for instance to
maintain the product at a viscosity suitable for packaging.
Such process can be done in a continuous flow system or
in batch processes. The product is sealed at the packaging
temperature and chilled for storage/distribution purposes
afterwards. When combined with low pH in the product, e.g.
below 4.6, the warm sealed product may be commercially
sterile as any surviving micro-organisms may not be able to
grow. A supplementary microbiostatic control measures is
to ensure adequate cooling rates of packaged products to
minimize potential for B. cereus growth.

1. Pasteurization of milk and fluid milk products

1.1 Description of process

Pasteurization can either be carried out as a batch operation (“batch pasteurization”
or “LTLT-pasteurization” (low temperature, long time)), with the product heated and
held in an enclosed tank, or as a continuous operation (“HTST-pasteurization” (high
temperature, short time)) with the product heated in a heat exchanger and then held
in a holding tube for the required time.

Currently, the most common method of pasteurization is by means of heat exchangers

designed for the HTST process (high temperature short time). This process involves
heating of the milk to a certain temperature, holding at that temperature under
continuous turbulent flow conditions for a sufficiently long time, to ensure the
destruction and/or inhibition of any hazardous micro-organisms that may be present.
An additional outcome is the delay of the onset of microbiological deterioration,
extending the shelf life of milk.

To save energy, heat is regenerated, i.e. the chilled milk feeding the exchangers is
heated by the pasteurized milk leaving the pasteurization unit. The effect of this pre-
heating is cumulative, and should be taken into account when simulating pasteurization
conditions at laboratory scale.

Pasteurization carried out in a batch-process involves the heating of milk placed in

118 a container to a certain temperature for sufficiently long time to achieve equivalent
 CODE OF HYG I EN I C PR AC T I C E FO R M I LK A ND M I LK PRODUC T S (C AC /RC P 57-20 0 4)

effects as in the case of the HTST process. The heat can be supplied externally or
internally in heat exchangers or within a pasteurizer. Due to the non-continuous flow
conditions, heating and cooling takes longer and will add to the effect (cumulative).

1.2 Process management

Performance criteria
As C. burnettii is the most heat-resistant non-sporulating pathogen likely to be present
in milk, pasteurization is designed to achieve at least a 5 log reduction of C. burnettii
in whole milk (4% milkfat).

Process criteria
According to validations carried out on whole milk, the minimum pasteurization
conditions are those having bactericidal effects equivalent to heating every particle
of the milk to 72 °C for 15 seconds (continuous flow pasteurization) or 63 °C for 30
minutes (batch pasteurization). Similar conditions can be obtained by joining the line
connecting these points on a log time versus temperature graph.10

Processing times necessary rapidly decrease with minimal increase in temperature.

Extrapolation to temperatures outside the range of 63 to 72 °C, in particular, processing
at temperatures above 72°C must be treated with the utmost caution as the ability for
them to be scientifically [validated] is beyond current experimental techniques.

For example, it would be extremely difficult if not impossible to determine

pasteurization efficiency at 80°C given the extrapolated processing time would be
around 0.22 seconds to achieve at least a 5 log reduction.

To ensure that each particle is sufficiently heated, the milk flow in heat exchangers
should be turbulent, i.e. the Reynolds number should be sufficiently high.

When changes in the composition, processing and use of the product are proposed,
the necessary changes to the scheduled heat treatment should be established and a
qualified person should evaluate the efficiency of the heat treatment.

For instance, the fat content of cream makes it necessary to apply minimum conditions
greater than for milk, minimum 75 °C for 15 seconds.

Formulated liquid milk products with high sugar content or high viscosity also require
pasteurization conditions in excess of the minimum conditions defined for milk.

10
Note: The time/temperature combinations for HTST pasteurization were established many years ago on the basis of the
hygiene status at that time (quality of raw milk and of hygiene management levels). With time, the hygiene status has
increased considerably. However, the tradition to specify the minimum time/temperature combinations in regulatory
texts has not enabled the elevation of the hygiene status to be converted into the application of microbiocidal control
measures of less intensity. Instead, it has been (and still is) converted into extension of the product shelf life. 119
 A nimal food production

Verification of process
The products subjected to pasteurization should show a negative alkaline phosphatase
reaction immediately after the heat treatment as determined by an acceptable method.
Other methods could also be used to demonstrate that the appropriate heat treatment
has been applied.

Alkaline phosphatase11 can be reactivated in many milk products (cream, cheese, etc.).
Also, micro-organisms used in the manufacture may produce microbial phosphatase
and other substances that may interfere with tests for residual phosphatase. Therefore,
this particular verification method must be performed immediately after the heat
treatment in order to produce valid results. Note: Low residual alkaline phosphatase
levels in heat-treated milk (below 10 µg p-nitro-phenol equivalent/ml) are taken
as assurance that the milk has been correctly pasteurized and that it has not been
contaminated by raw milk. However, although this measure is still considered as being
the most appropriate method of verification, the factors listed below influence the
residual levels and should be taken into account when interpreting the results:

Initial concentration in milk: the “pool” of alkaline phosphatase present in milk varies
widely between different species and within species. Typically, raw cow’s milk shows
an activity much higher than goats milk. As pasteurization results in a log reduction
of the initial level, the post-pasteurization residual level will vary with the initial level
in the raw milk. Consequently, different interpretation according to origin of the
milk is necessary and in some cases, the use of alkaline phosphatase testing to verify
pasteurization may not be appropriate.

Fat content of the milk: Phosphatase is readily absorbed on fat globules, thus the
fat content in the product subjected to pasteurization influence the result (typical
concentrations in cows milk: skim 400 µg/ml; whole 800 µg/ml, and 40% cream 3500
µg/ml).

Application of pre-heating: The level of alkaline phosphatase is decreased with heat,

such as at temperatures typically applied in separation and in thermization.

1.3 Application of pasteurization

Numerous manuals recognized by competent authorities exist for the correct layout,
designs and constructions of suitable pasteurizing equipment as well as for practical
operation and monitoring. Such manuals should be available and consulted whenever
necessary.

11
Milk from different species of milking animals normally contains different levels of alkaline phosphatase. These
differences should be taken into account when establishing criteria for phosphatase analysis and when establishing the
effectiveness of alkaline phosphatase testing as a means to verify that pasteurization conditions have been properly
applied.
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2. Commercial sterilization of milk and milk products

Details on the establishment of thermal processes designed to render milk or milk
products commercially sterile can be found in the Codex document on Low-Acid
Canned Foods (CAC/RCP 23-1979) and the Codex document on Aseptic processing
(CAC/RCP 40–1993).

2.1 Description of process

Commercial sterilization is a microbiocidal control measure that can be obtained by
various heat treatments, the most common and [validated] methods being UHT (ultra
high temperature) processing in combination with aseptic packaging or In-container
Sterilization.

UHT treatment is a continuous operation that can either be carried out by direct
mixing of steam with the product to be sterilized, or by indirect heating by means
of a heat exchanging surface, followed by further aseptic processing (eventual) and
aseptic packaging/filling. Thus the UHT plant are constituted by heating equipment
in conjunction with appropriate packaging equipment and, eventually, additional
treatment equipment (e.g. homogenization).

In-container sterilization may be a batch or continuous process.

2.2 Process management

Performance criteria
Thermal processes necessary to obtain commercially sterile products are designed to
result in the absence of viable micro-organisms and their spores capable of growing
in the treated product when kept in a closed container at normal non-refrigerated
conditions at which the food is likely to be held during manufacture, distribution and
storage.

Process criteria
For products at risk of contamination with Clostridium botulinum such as certain
composite milk products (as identified as likely to occur by a hazard analysis), the
minimum thermal process should be established in consultation with an official or
officially recognized authority. Where the risk of contamination with Clostridium
botulinum is lower, alternative thermal processes may be established by an official or
officially recognized authority, provided that the end products are microbiologically
shelf stable and verified.

The combined effects of two or more treatments may be considered additive provided
they comprise a single continuous process.

UHT treatment
UHT treatment is normally in the range of 135 to 150 °C in combination with appropriate
holding times necessary to achieve commercial sterility. Other equivalent conditions can
be established through consultation with an official or officially recognized authority. 121
 A nimal food production

Validation of milk flow and holding time is critical prior to operation.

See CAC/RCP 40–1993 for aspects of aseptic processing and packaging not already
covered by this code.

Verification of process
The products subjected to commercial sterilization must be microbiologically stable at
room temperature, either measured after storage until end of shelf life or incubated
at 55 °C for 7 days (or at 30 °C for 15 days) in accordance with appropriate standards.
Other methods could also be used to demonstrate that the appropriate heat treatment
has been applied.

2.3 Application of commercial sterilization

Numerous manuals exist for the establishment of thermal processes needed to achieve
commercial sterility, for the proper layout, designs and constructions of suitable
sterilization equipment and for practical operation and monitoring of thermal
processing equipment. Such manuals should be available and consulted whenever
necessary.

Also, see CAC/RCP 23-1979 for aspects of in-container sterilization not already covered
by this code.

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AND EGG PRODUCTS
CAC/RCP 15-1976

INTRODUCTION 125
1. OBJECTIVES 125
2. SCOPE AND USE OF THE DOCUMENT 126
2.1 Scope 126
2.2 Use of the document 126
2.3 Principles applying to the production, handling and processing
of all eggs and egg products 127
2.4 Relative roles of egg producers, processors and transporters 128
2.5 Definitions 129
3. PRIMARY PRODUCTION 130
3.1 Environmental hygiene 131
3.2 Hygienic production of eggs 132
3.2.1 Flock management and animal health 133
3.2.2 Areas and establishments for egg laying systems 134
3.2.3 General hygienic practice 135
3.3 Collection, handling, storage and transport of eggs 138
3.3.1 Egg collection equipment 139
3.3.2 Packaging and storage 139
3.3.3 Transport, delivery procedures and equipment 140
3.4 Cleaning, maintenance and personnel hygiene at primary production 140
3.4.1 Cleaning and maintenance of egg laying establishments 140
3.4.2 Personnel hygiene, health, and sanitary facilities 141
3.5 Documentation and record keeping 142
4. ESTABLISHMENT: DESIGN AND FACILITIES 142
5. CONTROL OF OPERATION 143
5.1 Control of food hazards 143
5.2 Key aspects of hygiene control systems 144
5.2.1 Temperature and time issues 144
5.2.2 Specific process steps 145
5.2.3 Microbiological and other specifications 149
5.3 Incoming material requirements 149
5.4 Packaging 150
5.5 Water 150

Adopted in 1966. Amendments 1978, 1985. Revision 2007.

 5.6 Management and supervision 150
5.7 Documentation and records 150
5.8 Recall procedures 150
6. ESTABLISHMENT: MAINTENANCE AND SANITATION 150
6.1 Maintenance and cleaning 150
6.2 Cleaning programmes 150
6.3 Pest control systems 150
6.4 Waste management 150
6.5 Monitoring effectiveness 150
7. ESTABLISHMENT: PERSONAL HYGIENE 151
8. TRANSPORTATION 151
9. PRODUCT INFORMATION AND CONSUMER AWARENESS 151
9.1 Lot identification 151
9.2 Product information 152
9.3 Labelling 152
9.4 Consumer education 152
10. TRAINING 152

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 CODE OF HYGIENIC PRACTICE FOR EGGS
AND EGG PRODUCTS
CAC/RCP 15-1976

INTRODUCTION

This Code of Hygienic Practice for Eggs and Egg Products is intended to provide guidance
for the safe production of eggs and egg products. A hazard analysis approach was used
in determining the controls presented in this Code. The FAO/WHO document below
was used to provide a risk-based foundation for the revised Code.
• Risk assessments of Salmonella in eggs and broiler chickens. Microbiological Risk
Assessment Series 1. FAO/WHO 2002 (ISBN 92-5-104873-8). http://www.fao.org/
DOCREP/005/Y4393E/Y4393E00.HTM

This Code of Hygienic Practice for Eggs and Egg Products takes into consideration, to the
extent possible, the differing egg and egg product production systems and processing
procedures used by countries. This Code focuses primarily on eggs produced from
domesticated chickens. The principles may also be applied to the hygienic practices for
egg production from other domesticated egg producing bird species (e.g. duck, quail
and goose). Therefore, the code is, of necessity, a flexible one to allow for different
systems of control and prevention of contamination of eggs and egg products.

This Code addresses the two main sources of contamination of eggs:

1. internally during egg formation, and
2. externally, at any point at or after laying.

It takes into consideration the possibility of illness in the general population due to
the consumption of eggs or egg products contaminated by Salmonella species, other
enteric pathogens or other contaminants, as well as the susceptibility to illness of
sectors of the population such as the elderly, children, and immunocompromised
individuals. For microbiological contamination, this approach is consistent with the
approach identified by the Joint FAO/WHO Expert Consultation on Risk Assessment of
Microbiological Hazards in Foods (Rome, Italy, 30 April – 4 May 2001).

1. OBJECTIVES

The objective of this Code is to ensure the safety and suitability of eggs and egg products
by applying the Recommended International Code of Practice – General Principles of
Food Hygiene (CAC/RCP 1-1969) to the particular case of eggs and egg products. The


Safety and suitability as defined in the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969). 125
 A nimal food production

document describes the specific considerations for food hygiene and safety associated
with all methods of primary production and processing of eggs and egg products,
including the adequate measures for small-scale producers and processors.

2. SCOPE AND USE OF THE DOCUMENT

2.1 Scope
This Code applies to the primary production, sorting, grading, storing, transport,
processing, and distribution of eggs in shell and egg products of such eggs produced
by domesticated birds and intended for human consumption. Traditional delicacy eggs
(e.g. Balut, 1 000-year-old eggs) are not within the scope of this Code.

2.2 Use of the document

The provisions of this document are supplemental to and should be used in conjunction
with, the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

The Code also references other Codex Standards, Codes or Guidelines, including the
labelling standards and the Codex Code of Hygienic Practice for the Transport of Foods
in Bulk and Semi-Packed Food (CAC/RCP 47-2001), when they apply to the hygienic
production of eggs and egg products.

This document consists of a series of principles, explanatory narratives and guidelines.

Principles, shown in bold text, are a statement of the goal or objective that is to be
achieved. Explanatory narratives, shown in italicized text, serve to explain the purpose
of the stated principle. Additional information to assist in the application of the stated
principle is shown in normal text.

Principles that are applicable to all phases of production, handling and processing of
eggs and egg products are given in Section 2.3.

This Code is flexible to allow for different productions systems, size of operation and
different systems of control of hazards during production, handling and processing of
eggs and egg products.

Recognition of the production and processing of eggs by small-scale/less

developed egg producers/businesses
In the context of this Code, the expression “small-scale egg producer” refers to
production systems based on the number of birds, or where automated collecting
and sorting/grading machines are not generally used, or where water and other
requirements are in poor supply thus limiting the number of birds that can be kept.
The maximum number of birds permitted in small-scale establishments may be set
down in national legislation, codes of practice or other guidelines.

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 CODE OF HYG I EN I C PR AC T I C E FO R EGGS A ND EGG PRODUC T S (C AC /RC P 15 -1976)

Flexibility in the application of these requirements in this Code may apply to less
developed egg producers, i.e. those producers with larger flocks that have less
developed systems, and/or economic, water and/or power supply constraints, preventing
investment in modern grading and packaging processes and infrastructure.

Flexibility in the application of requirements on the primary production of eggs by

small-scale and/or less developed egg producers can be exercised, where necessary.
However, any microbiological or other control measures used should be sufficient to
obtain safe and suitable eggs and egg products.

Such flexibility is indicated throughout the Code by the use of a parenthetical statement
“where practicable” placed next to the particular provision where the flexibility is
needed.

Further guidance on the issues facing small and less developed businesses, particularly
in relation to implementing HACCP is under development and can be found in FAO/
WHO Guidance to Governments on the Application of HACCP in Small and/or Less
Developed Businesses (FAO/WHO, October 2006)

2.3 Principles applying to the production, handling and processing of all eggs
and egg products
The following principles should apply, where appropriate and practicable, to the
production, handling and processing of all eggs and egg products.

• From primary production to the point of consumption, eggs and egg products
should be subject to control measures intended to achieve the appropriate level
of public health protection.
The Code is aimed at encouraging the safe production of eggs and egg
products for human consumption, and gives relevant guidance to producers and
processors, large and small, on the application of control measures throughout
the entire food chain. It recognizes that there is a need for continuous, effective
effort or controls, which should be applied, by primary producers in addition to
processors, in assuring the safety and suitability of eggs and egg products.
Good hygienic, agricultural and manufacturing practices should be identified
during primary production, shell egg processing and egg product processing.
Such practices should be applied throughout the food production chain so that
eggs and egg products are safe and suitable for their intended use.
Both the relationship and impact of one part of the food production chain on
another part should be identified to ensure that potential gaps in the chain
are dealt with through communication and interaction between those in the
production chain. Information should be obtained to cover one step forward and
one step back through to final food preparation.
No part of this Code should be used without consideration of what takes place in
the production chain prior to the particular measure being applied or what will
take place subsequent to a particular step. The Code should only be used within
the context of an understanding that there is a continuous system of controls 127
 A nimal food production

that are applied from the breeding flock and sourcing of the laying flock to
consumption of the end product. Good hygienic practice should also apply when
handling eggs during food preparation.

• Wherever appropriate, hygienic practices for eggs and egg products should be
implemented within the context of HACCP systems as described in the Annex
to the Recommended International Code of Practice – General Principles of Food
Hygiene.
There should be an understanding of the hazards associated with eggs, at
each stage in egg production, handling, grading, packaging, transporting and
processing so as to minimize contamination. It is principally the responsibility of
the producer, where practicable, to conduct a hazard analysis within the context
of developing a control system based on HACCP and thus to identify and control
hazards associated with flock management and egg production. Similarly it is
principally the responsibility of the processor to conduct a hazard analysis to
identify and control hazards associated with egg processing.
This principle is presented with the recognition that there are limitations to the
full application of HACCP principles at the primary production level of eggs. In
the case where HACCP is not implemented at the producer level, good hygienic,
agricultural and animal husbandry practices should be followed.

• Control measures should be effective and validated, where practicable.

The overall effectiveness of the control measures should be validated according
to the prevalence of hazards in the egg, taking into consideration the
characteristics of the individual hazards(s) of concern, established Food Safety
Objectives/Performance Objectives and level of risk to the consumer.
Small and less developed businesses that do not have resources to validate the
effectiveness of their control measures should implement appropriate control
measures required by their country. Where there are no legal requirements, such
businesses should follow recommendations in industry-recognized guidelines or
follow practices established as safe, where practicable.

2.4 Relative roles of egg producers, processors and transporters

All parties involved in the egg production chain share responsibility for food safety.
This can include those involved in primary production, handling, grading, packaging,
processing, supplying, distributing and commercial cooking of eggs and egg products
for human consumption. In order to achieve this common goal, respective parties
should pay attention to the following responsibilities:

• Good communication and interaction should exist between egg producers,

processors and others in the chain so that an effective chain of controls
is maintained from breeding of the laying flock to production of eggs to
consumption. This can help to ensure that appropriate and complementary
hygiene practices are applied at each stage of the chain and that appropriate
and timely action is taken to resolve any food safety problems that may
128 arise.
 CODE OF HYG I EN I C PR AC T I C E FO R EGGS A ND EGG PRODUC T S (C AC /RC P 15 -1976)

• Primary producers should apply good hygienic, agricultural and animal

husbandry practices consistent with food safety, and adapt their operations
as appropriate and practicable to meet any specifications for specific hygiene
controls to be applied and/or any standards to be achieved as may be agreed
with the processor, distributor, transporter or warehouser.
• Processors should follow good manufacturing and good hygienic practices,
especially those presented in this Code and in the Recommended International
Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969) or those
required by the competent authority. The processor may have to implement
controls, or adapt their manufacturing processes, based on the ability of the egg
producer to minimize or prevent associated hazards.
• Producers and/or processors should communicate any recommendations for
safe handling and storage of eggs and egg products during distribution and
transportation, and their subsequent use by food businesses.
• Distributors and transporters, wholesalers, retailers and those involved in food
preparation at any facility should ensure that eggs and egg products under their
control are handled and stored properly and according to the producers and/or
processors instructions.
• Information to consumers should include advice on safe handling, storage and
preparation of eggs.

2.5 Definitions
Definitions of general expressions are included in the Recommended International
Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969). For the
purpose of this Code, the following terms have the definition stated:

Breaking – the process of intentionally cracking the egg shell and separating its pieces
to remove the egg contents.
Breeding flock – a group of birds kept for the purpose of production of the laying
flock.
Broken/leaker egg – an egg showing breaks of both the shell and the membrane,
resulting in the exposure of its contents.
Candling – examining the interior condition of an egg and the integrity of the shell
by rotating or causing the egg to rotate in front of or over a light source that
illuminates the contents of the egg.
Cracked egg – an egg with a damaged shell, but with intact membrane
Dirty egg – an egg with foreign matter on the shell surface, including egg yolk, manure
or soil.
Domesticated birds – members of the Class Aves that are kept for the production of
eggs intended for human consumption.
Egg laying establishment – the facilities and the surrounding area where primary
production of eggs takes place.
Egg product – all, or a portion of, the contents found inside eggs separated from the
shell, with or without added ingredients, intended for human consumption.
Incubator egg – an egg that has been set in an incubator.
129
 A nimal food production

Microbiocidal treatment is a control measure that practically eliminates the number

of micro-organisms, including pathogenic micro-organisms present in a food or
reduces them to a level at which they do not constitute a health hazard.
Pasteurization – a microbiocidal control measure where eggs or egg products are
subjected to a process, using heat to reduce the load of pathogenic micro-organisms
to an acceptable level to ensure safety.
Shelf life – the period during which the egg or egg product maintains its safety and
suitability.
Table egg – an egg destined to be sold to the end consumer in its shell and without
having received any treatment significantly modifying its properties.

3. PRIMARY PRODUCTION

It is recognized that some of the provisions in this Code may be difficult to implement
in areas where primary production is conducted in small holdings in both developed
and developing countries and also in areas where traditional farming is practised.
Therefore, the Code is, of necessity, a flexible one to allow for different systems of
control and prevention of contamination of eggs during primary production.

These principles and narratives supplement those contained in Section 3 of the

Recommended International Code of Practice – General Principles of Food Hygiene
(CAC/RCP 1-1969) and the general principles presented in Section 2.3 above.

Egg producers should take all reasonable measures to reduce the likelihood of hazards
occurring in or on eggs during primary production.
Primary production activities can significantly impact on the safety of eggs and egg
products. Bacterial contamination of eggs can occur during formation, thus the
practices used at this phase of production are a key factor in reducing the potential for
micro-organisms to be present in or on eggs.

It is recognized that microbiological hazards can be introduced both from the

primary production environment and from the breeding and laying flocks themselves.
Pathogens such as Salmonella Enteritidis (SE) can be transmitted vertically from breeder
flocks to commercial laying flocks, and horizontally from other layers, feed and/or
environment and hence to eggs. Importantly, the presence of Salmonella in the laying
and/or breeding flock increases the possibility of Salmonella in the egg.

Thus the preventative role of good hygienic and agricultural practice in the primary
production of eggs is critically important. Appropriate animal husbandry practices
should be respected and care should be taken to assure that proper health of the
breeding and laying flocks is maintained. Further, lack of good agricultural, animal
feeding and veterinary practices and inadequate general hygiene by personnel and
equipment during egg handling, and/or collection may lead to unacceptable levels
of bacterial and other contamination (such as physical and chemical) during primary
production.
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The focus for primary producers is to reduce the likelihood that such hazards will
occur during the primary production phase of the chain. Likewise, in certain primary
production situations, the occurrence of food safety hazards may be less avoidable
which may result in the application of more stringent control measures during
subsequent processing in order to ensure safety and suitability of the finished product.
The degree to which primary production practices control the likelihood of occurrence
of a food safety hazard in or on eggs will have an impact on the nature of controls
needed during the subsequent processing of eggs.

Contamination of eggs during primary production should be minimized.

Producers should obtain domesticated birds from breeding stock that have been
subject to control measures to reduce and, if possible eliminate, the risk of introducing
into laying flocks, poultry diseases and pathogenic organisms transmissible to humans.
The breeding flock should be subject to a programme which will monitor the effect of
the control measures.

Laying flock management is key to safe primary production of eggs. Laying flocks
are managed under a wide range of climatic conditions using various agricultural
inputs and technologies, and on farms of various sizes. However in backyard poultry
farms and small scale producers, the number of birds maintained is very small and,
accordingly, the systems and hygienic conditions of production may vary. Hazards
may vary between one type of production system and another. In each egg laying
establishment, it is necessary to consider the particular agricultural practices that
promote the safe production of eggs, the type of products (e.g., unsorted eggs, eggs
for the table egg market, eggs strictly for breaking) and production methods used.

The microbial load of eggs should be as low as achievable, using good egg production
practices, taking into account the requirements for subsequent processing. Measures
should be implemented at the primary production level to reduce as far as possible
the initial load of pathogenic micro-organisms affecting safety and suitability. Such
measures would permit the application of microbiological control measures of lesser
stringency and still ensure product safety and suitability.

3.1 Environmental hygiene

The egg laying establishment should be appropriate for the primary production of
eggs such that sources of potentially harmful substances are minimized and are not
present at unacceptable levels in or on eggs.
Where practicable, producers could identify and evaluate the immediate surroundings
and previous use (indoor and outdoor) of the egg laying establishment in order to
identify hazards. Potential sources of contamination from the egg laying establishment
including the immediate environment should be identified. This could include
contamination associated with previous uses of the land, presence of contaminants,
polluted surface water, potential microbial and chemical hazards from contamination
by faeces, and other organic waste that could be introduced into the egg laying
establishment. This is particularly relevant in the case of free range foraging by
domesticated birds. 131
 A nimal food production

Primary production should not be carried out in areas where the presence of potentially
harmful substances in the egg laying establishment would lead to an unacceptable level
of such substances in or on eggs. The potential for contamination from, for example,
agricultural chemicals, hazardous wastes, etc. should be considered. The potential for
the introduction of disease from wild birds and animals should also be considered.

The evaluation process could include the following:

• Identification of previous and present usage of the primary production area

and the adjoining sites to determine potential microbial, chemical and physical
hazards and determine sources of environmental contamination, for example
by faeces or other organic waste, that could be introduced into the egg laying
establishment.
– Sites/uses of concern can include crops grown, feed lot, animal production,
hazardous waste site, sewage treatment site, and mining extraction site.
• Identification of points of access to the site by domesticated and wild animals,
including access to water sources used in primary production, to determine
potential faecal and other contamination of the soils and water and the
likelihood of contamination of eggs.
– Existing practices should be reviewed to assess the prevalence and likelihood
of uncontrolled deposits of animal faeces coming into contact with eggs.
– As much as possible, domestic and wild animals, including wild birds as well as
rodents should be prevented from entering egg laying establishments.
• Identification of the potential for contamination of egg laying establishments
by leaking, leaching or overflowing manure storage sites and flooding from
polluted surface waters.

If previous uses cannot be identified, or the evaluation leads to the conclusion that
hazards exist, where practicable, the sites should be tested for contaminants of concern.
Additionally, periodic monitoring of the environment and forage, and judicious
selection and use of fertilizers and agricultural chemicals should occur.

If contaminants are present at levels which may result in the egg or egg product being
harmful to human health, and corrective or preventive actions have not been taken to
minimize identified hazards, the sites should not be used until such actions have been
applied.

Care should be taken to minimize access to contaminated water or to environmental

contaminants to the extent practicable in order to avoid diseases transmissible to birds
or to humans or the likelihood of contamination of eggs.

3.2 Hygienic production of eggs

Provisions in this section are equally relevant to all egg producers.

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3.2.1 Flock management and animal health

Eggs should come from flocks (both breeding and laying) in good health so that flock
health does not adversely affect the safety and suitability of the eggs.
Good animal husbandry practices should be used to help maintain flock health and
resistance to colonization by pathogenic organisms. These practices should include
timely treatment for parasites, minimizing stress through proper management of
human access and environmental conditions and use of appropriate preventive
measures for example, veterinary medicines and vaccines.

The Salmonella Enteritidis Risk Assessment has shown that reducing the prevalence of
Salmonella Enteritidis infected flocks is anticipated to result in a reduction in the risk of
human illness from the consumption of Salmonella Enteritidis positive eggs.

Flock management is critical in reducing the risk of human illness from the consumption
of eggs. Good husbandry practices should also be used to reduce the likelihood of
pathogens (i.e. avian disease) and thus reduce the use of veterinary drugs. Where
drug treatment occurs, its use should be appropriate and should consider possible
antimicrobial resistance. In particular, measures to prevent disease could include:

• Evaluating the health status of domesticated birds relative to avian diseases

and where practicable, colonization by pathogenic organisms transmissible to
humans and always taking action to ensure only healthy birds are used.
• Taking preventive measures, including managing human access, to reduce the
risk of transferring micro-organisms that may impact on food safety to, or from,
or between, flocks.
• Using, where permitted, appropriate vaccines as part of an overall flock
management programme, including as measures when introducing new birds.
• Regularly checking the flock and removing dead and diseased birds, isolating
sick birds, and investigating suspicious or unknown causes of illness or death to
prevent further cases.
• Disposing of dead birds in a manner that prevents recycling of diseases to the
laying flock by either pests or handlers.
• Treating birds only with veterinary drugs where permitted, prescribed by a
veterinarian and in a manner that will not adversely impact on the safety and
suitability of eggs, including adhering to the withdrawal period specified by the
manufacturer or veterinarian.
– Only those medicinal products and medicinal premixes that have been
authorized by the relevant authority for inclusion in animal feed should be
used.
– Where birds/flocks have been treated with veterinary drugs that can be
transferred to eggs, their eggs should be discarded until the withholding
period for the particular veterinary drug has been achieved. Established


Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods, FAO Headquarters, Rome,
Italy 30 April – 4 May 2001, page 13.

Code of Practice to Minimize and Contain Antimicrobial Resistance (CAC/RCP 61-2005). 133
 A nimal food production

maximum residue levels (MRLs), including those established by Codex, for

residues of veterinary drugs in eggs, may be used to verify such measures.
– The veterinarian and/or the producer/layer establishment owner/manager or
the collection centre should keep a record of the products used, including the
quantity, the date of administration, the identity of the flock and withdrawal
period.
– Appropriate sampling schemes and testing protocols should be used to verify
the effectiveness of on-farm controls of veterinary drug use and in meeting
established MRLs.
– Veterinary drugs should be stored appropriately and according to
manufacturer’s instructions.
• Particularly for countries where Salmonella Enteritidis has been associated
with poultry or eggs, monitoring for SE through faecal testing and the use of a
vaccination protocol may reduce the risk of human illness. If a vaccine is used,
it should be approved by the competent authority. Monitoring for SE can also
include environmental testing of litter, dust, ventilation fans etc.
• Disposing of eggs from infected flocks still in production that represent a risk
to human or flock health, in a safe manner or specifically diverting them to a
process that ensures elimination of a hazard.
• Where practicable, destruction of Salmonella Enteridis positive flocks or
slaughter in accordance with country requirements.
• Ensuring visitors, where necessary, wear appropriate protective clothing,
footwear and head covering to reduce the risk of introducing hazards or
spreading hazards between flocks. Visitor movement should be controlled to
minimize likelihood of transfer of pathogens from other sources.

3.2.2 Areas and establishments for egg laying systems

Egg laying areas and establishments should, to the extent practicable, be designed,
constructed, maintained and used in a manner that minimizes exposure of domesticated
birds or their eggs to hazards and pests.
Improperly protected and maintained areas and premises for the housing of flocks and
laying of eggs, particularly for free range and barn production systems may contribute
to the contamination of eggs.
Taking into account climatic conditions, production systems including those used
to provide feed, water, shelter, control temperature and predators and manage
interactions between birds should be designed, constructed, maintained and used in
a manner to minimize the likelihood of transfer of foodborne pathogens to the egg,
either directly or indirectly.


Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods, FAO Headquarters, Rome,
Italy 30 April – 4 May 2001, page 17.

Although evaluation of the importance of such interventions for reducing the risk of human illness based on existing
data was inconclusive. Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods,
134 FAO Headquarters, Rome, Italy 30 April – 4 May 2001, page 17.
 CODE OF HYG I EN I C PR AC T I C E FO R EGGS A ND EGG PRODUC T S (C AC /RC P 15 -1976)

The following should be considered, where practicable, in the assessment of areas and
establishments used for egg laying:

• The internal design and layout of housing should not adversely affect the health
of the birds and should permit compliance with good hygienic practices.
• The facilities used to house flocks should be cleaned and disinfected in a way
that reduces the risk of transfer of pathogens to the next flock. An ‘all-in, all-
out’ step for each poultry house should be followed, where feasible, taking
into consideration multi-aged poultry houses. Such a process would give the
opportunity to eliminate rodents and insects before the next flock is introduced.
• A plan should be in place to detect any failure in cleaning and disinfection
programmes and ensure that corrective actions are taken.
• Use of litter should be managed to reduce the risk of introducing or spreading
hazards.
• Water delivery systems should be protected, maintained and cleaned, as
appropriate, to prevent microbial contamination of water.
• Drainage systems and systems for storing and removal of manure should
be designed, constructed and maintained so as to prevent the likelihood of
contaminating the water supply or eggs.

Access to egg laying establishments by other animal species (i.e. dogs, cat, wild
animals and other birds) that may adversely affect the safety of the eggs should be
minimized.

The egg laying establishments should, as far as practicable, be kept clean. Accumulations
of broken eggs, manure, or any other objectionable materials should be minimized in
order to reduce the likelihood of contact with eggs and to minimize attracting pests
into the establishment.

3.2.3 General hygienic practice

3.2.3.1 Watering
Water should be managed in a way that minimizes the potential for the transmission
of hazards, directly or indirectly, into or on the egg.

Water used in primary production operations should be suitable for its intended
purpose and should not contribute to the introduction of microbiological or chemical
hazards into or on eggs.
Contaminated water may contaminate feed, equipment or laying birds leading to the
potential introduction of hazards in or on eggs.
As water can be a source of contamination, treatment of drinking water to reduce or
eliminate pathogens including Salmonella should be considered.

• Potable water should be used, or if potable water is not available for some
or all purposes, water should be of a quality that does not introduce hazards
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to humans consuming the eggs. Access to surface water, where it introduces

hazards, should be denied.
• Potential sources of contamination of water from chemical runoff or improperly
managed faeces should be identified and controlled to the extent practicable to
minimize the likelihood of contaminating eggs.
• Appropriate safety and suitability criteria that meet the intended outcomes
should be established for any water used in egg production.
• Where practicable, good purchasing practices for water could be used to
minimize the risk associated with hazards in the water and may include using
vendor assurances or contractual agreements.
• Where possible, water should be regularly tested to ensure that water supplied
to the birds is of a quality that does not introduce hazards in or on the egg.

Any reuse of water should be subject to a hazard analysis including assessment of

whether it is appropriate for reconditioning. Critical control point(s) should be
identified, as appropriate, and critical limit(s) established and monitored to verify
compliance.

• Water recirculated or recycled for reuse should be treated and maintained in

such a condition that no risk to the safety and suitability of eggs results from its
use.
• Reconditioning of water for reuse and use of reclaimed, recirculated and recycled
water should be managed in accordance with HACCP principles.

3.2.3.2 Feeding
Feed for the laying and/or breeding flock should not introduce, directly or indirectly,
microbiological or chemical contaminants into eggs that present an unacceptable
health risk to the consumer or adversely affect the suitability of eggs and egg
products.
The improper procurement, manufacturing and handling of animal feed may result
in the introduction of pathogens and spoilage organisms to the breeding and laying
flock and the introduction of chemical hazards, such as pesticide residues and other
contaminants, which can affect the safety and suitability of eggs and egg products.
Producers should take care where appropriate, during production, transportation,
preparation, processing, procurement, storage, and delivery of feed to reduce the
likelihood of introducing hazards into the production system.

• To minimize the risk associated with hazards in the feed, good purchasing
practices for feed and feed ingredients should be employed. This may include
using vendor assurances, contractual agreements and/or purchasing batches of
feed that have had microbiological and chemical analysis and are accompanied
by certificates of analysis.


Safe Use of Wastewater, Excreta and Greywater. Volume II, Wastewater Use in Agriculture. WHO/FAO/UNEP, 2006 and
the Code of Hygienic Practice for Meat (CAC/RCP 58-2005).
136 
Codex Recommended Code of Practice on Good Animal Feeding (CAC/RCP 54 – 2004).
 CODE OF HYG I EN I C PR AC T I C E FO R EGGS A ND EGG PRODUC T S (C AC /RC P 15 -1976)

• Feed should be managed so that it does not become mouldy or contaminated

from waste including faeces.
• As feed can be a source of contamination, heat or other treatment of feed to
reduce or eliminate pathogens including Salmonella should be considered.
• When the egg producer processes their own feed, information should be
kept about its composition, the origin of the ingredients, relevant processing
parameters and where practicable, the results of any analyses of the finished
feed.
• The owner should keep a record of relevant information concerning feed.

3.2.3.3 Pest control

Pests should be controlled using a properly designed pest control programme as they
are recognized as vectors for pathogenic organisms.

Any pest control measures should not result in unacceptable levels of residues, such
as pesticides, in or on eggs.
Pests such as insects and rodents are known vectors for the introduction of human and
animal pathogens into the production environment. Improper application of chemicals
used to control these pests may introduce chemical hazards into the production
environment.
A properly designed pest control programme should be used, that considers the
following:

• Before pesticides or rodenticides are used, all efforts should be made to minimize
the presence of insects, rats and mice and reduce or remove places which could
harbour pests.
– As cages/pens/enclosures/coops (if used) attract such pests, measures such
as proper design, construction and maintenance of buildings (if applicable),
effective cleaning procedures and removal of faecal waste should be used to
minimize pests.
– Mice, rats and wild birds are attracted to stored feed. Any feed stores
should be located, designed, constructed and maintained so as to be, where
practicable, inaccessible to pests. Feed should be kept in pest proof containers.
• Bait should always be placed in “bait stations” so that they are obvious,
cannot be accessed by animals or insects they are not intended for and can be
identifiable and found easily for checking.
• If it is necessary to resort to chemical pest control measures, the chemicals
should be approved for use in food premises and used in accordance with the
manufacturer’s instructions.
• Any pest control chemicals should be stored in a manner that will not
contaminate the laying environment. Such chemicals should be stored in a safe
manner. They should not be stored in wet areas or close to feed stores or be
accessible by birds. It is preferable to use solid baits, wherever possible.

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3.2.3.4 Agricultural and veterinary chemicals

Procurement, transport, storage and use of agricultural and veterinary chemicals
should be undertaken in such a way that they do not pose a risk of contaminating the
eggs, flock or the egg-laying establishment.

• Transport, storage and use of agricultural and veterinary chemicals should be in

accordance with the manufacturer’s instructions.
• Storage and use of agricultural and veterinary chemicals on the egg laying
establishment should be evaluated and managed, as they may represent a direct
or indirect hazard for the eggs and flock.
• Agricultural and veterinary chemical residues should not exceed limits established
by the Codex Alimentarius Commission or as per national legislation.
• Workers that apply agricultural and veterinary chemicals should receive training
in the proper application procedures.
• Agricultural and veterinary chemicals should be kept in their original containers.
Labels should have the name of the chemical substances and the instructions for
their application.
• Equipment used to apply or administer agricultural and veterinary chemicals
should be stored or disposed of in a manner that does not represent a direct or
indirect hazard for the eggs and flock
• Empty agricultural and veterinary containers should be disposed of according
to applicable regulation and/or the manufacturer’s directions and should not be
used for other purposes.
• Where possible and practicable, producers should keep records of agricultural
and veterinary chemical applications. Records should include information on the
date of application, the chemical used, the concentration, method and frequency
of application, the purpose for using the chemical applications and where it was
applied.

3.3 Collection, handling, storage and transport of eggs

Eggs should be collected, handled, stored and transported in a manner that minimizes
contamination and/or damage to the egg or egg shell, and with appropriate attention
to time-temperature considerations, particularly temperature fluctuations.

Appropriate measures should be implemented during disposal of unsafe and

unsuitable eggs to protect other eggs from contamination.
Proper collection, whether using manual or automated methods, handling, storage
and transport of eggs are important elements of the system of controls necessary to
produce safe and suitable eggs and egg products. Contact with unsanitary equipment
and foreign materials or methods that cause damage to the shell, may contribute to
egg contamination.

Whether manual or automated methods are used to collect eggs, producers should
minimize the time between egg laying and further handling or processing. In
particular, the time between egg laying and controlled temperature storage should
138 be minimized.
 CODE OF HYG I EN I C PR AC T I C E FO R EGGS A ND EGG PRODUC T S (C AC /RC P 15 -1976)

Methods used to collect, handle, store and transport eggs should minimize damage to
the shell, and avoid contamination and practices should reflect the following points:

• Cracked and/or dirty eggs should be excluded from the table egg trade.
• Cracked and/or dirty eggs should be directed to a processing or packing
establishment, as appropriate, as soon as possible after collection (see
Section 5.1).
• Hygienic practices, which take into account time and temperature factors, should
be used to protect the egg from surface moisture in order to minimize microbial
growth.
• Where appropriate, broken and/or dirty eggs should be segregated from clean
and intact eggs.
• Broken eggs and incubator eggs should not be used for human consumption and
be disposed of in a safe manner.

Egg processors should communicate any specific requirements at farm level (i.e. time/
temperature controls) to the egg producer.

Selection
Eggs from different species of poultry and/or farm production systems (e.g. free range,
barn and caged eggs) should be segregated as appropriate.

3.3.1 Egg collection equipment

Collection equipment should be made of materials that are non-toxic and be designed,
constructed, installed, maintained and used in a manner to facilitate good hygiene
practices.

It is important to prevent any damage to the eggshells by collecting equipment since

such damage can lead to contamination and consequently adversely affects the safety
and suitability of eggs and egg products. It is also important that the equipment is
maintained to a standard of cleanliness adequate to prevent contamination of the
eggs.

Where used, egg collecting equipment and containers should be cleaned and disinfected
regularly, or if necessary replaced, and with sufficient frequency to minimize or prevent
contamination of eggs.

Single use containers should not be reused.

Egg collecting equipment should be maintained in proper working condition and this
should be periodically verified.

3.3.2 Packaging and storage

Egg packaging and packaging equipment should be designed, constructed, maintained
and used in a manner that will minimize damage to the eggshell and avoid the
introduction of contaminants in or on eggs. 139
 A nimal food production

Wherever eggs are stored, it should be in a manner that minimizes damage to the
eggshell and avoids the introduction of contaminants, or growth of existing micro-
organisms in or on eggs, giving consideration to time and temperature conditions.
Any egg packaging, storage or associated equipment should not transfer substances to
eggs that will present a health risk to the consumer.
Where permanent equipment is used, it should be corrosion resistant and easy to clean
and disinfect or if necessary able to be dismantled and reassembled.

Storage temperatures, times and humidity should not have a detrimental effect on
the safety and suitability of eggs. The time and temperature conditions and humidity
for egg storage at the farm should be established taking into account the hygienic
condition of the eggs, the hazards that are reasonably likely to occur, the end use of
the eggs, and the intended duration of storage.

3.3.3 Transport, delivery procedures and equipment

Whenever eggs are transported, it should be in a manner that minimizes damage to
the egg or eggshell and avoids the introduction of contaminants in or on eggs.
Personnel and vehicular access should be adequate for the hygienic handling of eggs,
such that contamination is not introduced onto the farm and thus in or on eggs.

Lorries, trucks or other vehicles or equipment, which carry the eggs, should be cleaned
at a frequency necessary to prevent contamination flow between farms or premises
and thus of eggs.

The time and temperature conditions for the transport and delivery of eggs from
the producer should be established taking into account the hygienic condition of the
eggs, the hazards that are reasonably likely to occur, the end use of the eggs, and the
intended duration of storage.

• These conditions may be specified in legislation, in codes of practice, or by

the processor receiving the eggs in collaboration with the egg producer and
transporter and the relevant authority.

Delivery procedures should be adequate for the hygienic handling of eggs.

3.4 Cleaning, maintenance and personnel hygiene at primary production

3.4.1 Cleaning and maintenance of egg laying establishments

Egg laying establishments should be cleaned and maintained in a manner that ensures
the health of flocks and safety and suitability of eggs.
Cleaning and disinfection programmes should be in place, and their efficacy should
be periodically verified and an environmental monitoring programme implemented
where possible and practicable.

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These programmes should include procedures for routine cleaning while birds are in
the poultry house. Full cleaning and disinfection programmes should be applied when
poultry houses are empty.

De-populated poultry house cleaning procedures should cover cleaning and/or

sanitizing nest boxes/cages, poultry houses, disposing of contaminated litter, nesting
materials and faeces from diseased birds and, where necessary, safe disposal of eggs
from infected flocks and dead or diseased birds.

The egg-laying establishment should be safe for the re-entry of new stock.

3.4.2 Personnel hygiene, health, and sanitary facilities

3.4.2.1 Personnel hygiene

Hygiene and health requirements should be followed to ensure that personnel who
come directly into contact with eggs are not likely to contaminate them.

Hygiene and health requirements should be followed to ensure that personnel who
come directly into contact with birds are not likely to transmit illness between birds.
Personnel should understand and follow preventative measures specifically relating to
the handling of birds and/or eggs, so as to prevent introducing hazards from one to
the other, from other facilities or from cross contamination of birds from personnel.

Personnel should be adequately instructed and/or trained to handle eggs and

domesticated birds to ensure the use of good hygienic practices that will minimize the
risk of egg or flock contamination.

3.4.2.2 Health status

Personnel should be in good health and not introduce diseases or illness likely to
affect flock health or the safety and suitability of eggs.
People known, or suspected, to be suffering from, or to be a carrier of a disease or
illness likely to be transmitted to birds or through eggs should not be allowed to enter
any bird facility or egg collection or handling area, if there is a likelihood of their
contaminating the birds or the eggs. Any person so affected should immediately report
illness or symptoms of illness to the management.

3.4.2.3 Personal cleanliness

Personnel who have direct contact with eggs should maintain a high degree of personal
cleanliness and, where appropriate, wear suitable protective clothing, footwear and
head covering that is not likely to introduce contamination into egg laying areas.
Personnel should wash their hands before starting work that involves the handling of
eggs, each time they return to handling areas after a break, immediately after using
the toilet, and after handling anything which may contaminate eggs.

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 A nimal food production

3.4.2.4 Sanitary facilities

Facilities should be available to ensure that an appropriate degree of personal hygiene
can be maintained.
Facilities should:

• Be located in close proximity to wherever eggs or domesticated birds are handled;

• Be constructed to facilitate hygienic removal of wastes and avoid contamination
of facilities, equipment, raw materials and the immediate environment;
• Have adequate means for hygienically washing and drying hands and
disinfecting footwear; and
• Be maintained under sanitary conditions and in good repair at all times.

3.5 Documentation and record keeping

Records should be kept, as necessary and where practicable, to enhance the ability
to verify the effectiveness of the control systems. Documentation of procedures can
enhance the credibility and effectiveness of the food safety control system.
With respect to food safety, records should be kept on:

• Prevention and control of avian diseases with an impact on public health;

• Identification and movement of birds and eggs;
• Use of agricultural and pest control chemicals;
• Nature and source of feed, feed ingredients and water;
• Use of veterinary drugs/medicines;
• Results of testing where testing is performed;
• Health status of personnel;
• Cleaning and disinfection; and
• Traceability/product tracing and recall.

4. ESTABLISHMENT: DESIGN AND FACILITIES

Section 4 of the Recommended International Code of Practice – General Principles of

Food Hygiene applies to both the processing of eggs for the table egg market and the
processing of egg products.

The following guidelines are supplemental to Section 4 of the Recommended

International Code of Practice – General Principles of Food Hygiene for establishments
that produce egg products.

Where practicable, separate areas should be allocated for:

• Storage of egg and untreated egg product;

• Breaking and microbiocidal treatment of eggs;


Refer to Principles for Traceability/Product Tracing as a Tool within a Food Inspection and Certification System
142 (CAC/GL 60-2006)
 CODE OF HYG I EN I C PR AC T I C E FO R EGGS A ND EGG PRODUC T S (C AC /RC P 15 -1976)

• Packing of microbiocidally treated egg product;

• Storage of microbiocidally treated liquid and frozen egg products and other
liquid or frozen ingredients as appropriate;
• Storage of microbiocidally treated dried egg product and other dry ingredients
as appropriate; and
• Storage of cleaning and sanitizing materials.

Work areas for raw and treated product should be separated via physical barriers.

5. CONTROL OF OPERATION

These guidelines are supplemental to those set forth in Section 5 of the Recommended
International Code of Practice – General Principles of Food Hygiene.

This section refers to control measures that should be taken to prevent, eliminate or
reduce hazards when processing eggs for the shell egg market (i.e. table eggs) and
when producing egg products. These measures should be used in conjunction with
good hygienic and animal husbandry practices for the primary production of eggs as
per Section 3 in order to provide an effective system of control of microbiological and
other hazards that can occur in or on eggs and egg products.

These principles are also intended to enhance and supplement those aspects of the
Recommended International Code of Practice – General Principles of Food Hygiene
HACCP Annex (CAC/RCP 1-1969), which are essential to the successful design of a system
of food safety controls for shell eggs and egg products. The users of this document
are encouraged to implement the guidelines contained in the HACCP Annex when
designing a HACCP system.

5.1 Control of food hazards

Eggs and egg products should be safe and suitable.

Table egg
Unsafe or unsuitable eggs include:

• Incubator eggs;
• Broken/leaker eggs;
• Eggs with bacterial or fungal rots;
• Eggs contaminated with faeces;
• Eggs stored for hatching for sufficient time to adversely affect the safety and
suitability.


Refer to definition of food safety and food suitability in the Recommended Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969), Section 2.3 Definitions. 143
 A nimal food production

Table eggs should be clean and intact.

All efforts should be made to avoid production of dirty eggs. However, dirty eggs may
be used for table eggs if permitted by the relevant authorities, in accordance with
country requirements, and if cleaned appropriately.

Egg products
• Cracked or dirty eggs that are not suitable for human consumption as table
eggs should be directed to processing (e.g. washing and breaking followed by a
microbiocidal treatment) or be disposed of in a safe manner.
• Broken/leaker eggs should not be used to produce egg products and should be
disposed of in a safe manner.
• Cracked eggs may be used in egg products, but should be processed with
minimum delay.
• Dirty eggs should be visibly clean prior to breaking and processing.
• Other unsafe or unsuitable eggs should not be used for egg products and should
be disposed of in a safe manner.

Control measures based on risk should be in place to ensure that process and product
specifications are met and the hazards in or on eggs and egg products are effectively
identified and controlled.
Control measures used should achieve an appropriate level of public health protection.
Where possible, measures should be based on HACCP principles.

These measures should allow the identification and removal of eggs and egg products
that are not suitable for human consumption. They should also address the need
to control pathogen growth throughout handling, cleaning, sorting and grading,
packaging, processing, storage and distribution and have a sound basis in good
hygiene practice. It is important that control measures are applied during primary
production and processing to minimize or prevent the microbiological, chemical or
physical contamination of eggs.

Processors should only use eggs that have been produced in accordance with the
Code.

5.2 Key aspects of hygiene control systems

5.2.1 Temperature and time issues

From receipt of eggs, through handling, sorting and grading, washing, drying,
treatment, packing, storage and distribution to point of consumption, consideration
should be given to time and temperature and humidity conditions for eggs such that
the growth of pathogenic micro-organisms will be minimized and the safety and
suitability of the eggs will not be adversely affected.

Temperature fluctuations should be minimized as much as possible.

Storage and handling conditions, including those during cleaning, grading and
144 packaging should be such that moisture on the shell surface is minimized.
 CODE OF HYG I EN I C PR AC T I C E FO R EGGS A ND EGG PRODUC T S (C AC /RC P 15 -1976)

As eggs are perishable products, particular attention should be paid to temperature

conditions throughout storage and distribution, noting that lower storage and
distribution temperatures lend themselves to longer shelf life and minimize microbial
growth, for example of Salmonella Enteritidis.

From receipt of raw/untreated egg product, through processing, treatment, packaging,

storage and distribution to point of consumption, consideration should be given to
time and temperature conditions for egg products such that the growth of pathogenic
micro-organisms will be minimized and the safety and suitability of the egg products
will not be adversely affected.
Storage conditions should be such that the potential for microbial contamination, the
growth of microbial pathogens and the risk to human health is minimized.

5.2.2 Specific process steps

5.2.2.1 Handling of table eggs

Eggs should be handled during all stages of cleaning, sorting, grading, packing,
storing and distribution in a manner that avoids damage, minimizes moisture on the
shell surface and prevents contamination.
Handling of shell eggs can result in damage to eggs. Eggs should be handled in a
manner that avoids damage and contamination, including minimizing moisture on the
egg shell surface.
Activities involved in shell eggs handling may be done by the primary producer, the
processor or others involved in the egg production chain. Wherever in the production
chain these activities are done, they should be done in accordance with this Code.

Eggs intended for the table egg market should be visibly clean prior to grading and
packing.
Sorting, grading, and where appropriate, washing processes should result in clean
eggs.

(i) Sorting, grading and packing

Sorting, grading and packing of the egg refers to the stage between primary
production and retail or further processing, where the whole egg may undergo one
or more activities to prepare it for either the table egg market or for processing into
egg products.

Cracked, dirty, and unsafe/unsuitable eggs should be segregated from clean and
intact eggs.
Cracked eggs should be segregated (for example, by candling) and sent for processing
(see Section 5.2.2) or disposed of in a safe manner.

Dirty eggs may be cleaned and if appropriately cleaned, used for the table egg market
or the egg product industry in accordance with country requirements. Dirty eggs sent
for processing should be clearly labelled that they are not suitable as table eggs.
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 A nimal food production

The cleaning process used should not damage or contaminate the eggs. Incorrect
cleaning of eggs can result in a higher level of contamination of eggs than existed
prior to cleaning.

Broken/leaker and other unsuitable eggs should be segregated from eggs suitable for
human consumption.
Broken/leaker and other unsuitable eggs should be identified in such a way that they
cannot be used for human consumption, for example, by appropriate labelling or the
use of a de-characterizing agent (an additive that makes it clearly visible that the eggs
should not be processed into human food, e.g. a denaturing agent).

Cleaning
• Where permitted by the relevant authority, a cleaning process may be used to
remove foreign matter from the shell surface, but this should be carried out
under carefully controlled conditions so as to minimize damage to the shell
surface.
• Cleaning can be used to reduce the bacterial load on the outside of the shell.
• If dry cleaning is undertaken, the methods used should minimize damage to
the protective cuticle and, where appropriate, be followed by oiling of the shell
using a suitable food grade oil.

Washing, disinfection and drying

Where washing is permitted by the relevant authority, it should be carried out under
carefully controlled conditions so as to minimize damage to the shell and prevent
contamination of the egg contents.

• Eggs should not be soaked prior to or during washing.

• Water used for washing should be suitable and not adversely affect the
safety and suitability of the egg, giving consideration to appropriate water
temperature, pH, and quality, and egg temperature.
• If cleaning compounds such as detergents and sanitizers are used, they should be
suitable for use on eggs and not adversely affect the safety of the egg.
• If eggs are washed, they should be dried to minimize moisture on the surface of
the shell that can lead to contamination or growth of mould.
• Washing should be followed by effective sanitizing of the shell and, where
appropriate, with subsequent oiling of the shell using a suitable food grade oil.

(ii) In shell treatment

Where table eggs are treated to eliminate pathogens (e.g. in-shell pasteurization) the
treatment should not adversely affect the safety or suitability of the egg.

(iii) Storage and distribution

Eggs should be stored and transported under conditions that will not adversely affect
the safety and suitability of the egg.
Eggs are perishable products.
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• Storage conditions should minimize moisture on the shell surface.

• Lower temperatures minimize microbial growth and extend shelf life of the eggs.
• Temperature fluctuations during storage and distribution should be minimized.

(iv) Shelf life for table eggs10

The growth of pathogenic and/or spoilage micro-organisms to unacceptable levels may
affect the shelf life of eggs.

The shelf life of eggs is influenced by a number of factors, such as:

• Storage conditions including temperature, temperature fluctuation and

humidity;
• Methods and treatments;
• Type of packaging.

Shelf life of table eggs should be established by the grader/packer, consistent with
requirements of relevant authorities, based on:

• information from the producer on the time since lay, time and temperature in
storage and transport;
• type of packaging;
• likelihood of microbial growth, due to reasonably anticipated temperature abuse
during storage, distribution, retail, sale and handling by the consumer under
reasonably foreseeable conditions of distribution, storage and use.

Where processors clearly advise on egg packaging that eggs are to be refrigerated,
others in the food chain, including retailers should follow the processors’ advice, unless
it is expressly made as a recommendation to the consumer (e.g. that the conditions of
refrigeration should be fulfilled after purchasing).

5.2.2.2 Egg product processing

Processors should be satisfied that the egg products they produce are safe and suitable
for human consumption.

Eggs for processing should be visibly clean prior to breaking and separating.

Cracked eggs may be processed. Broken eggs should not be processed and should be
disposed of in a safe manner.
Dirty eggs should be disposed of in a safe manner or may be cleaned in accordance
with 5.2.2.1.

10
Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods, FAO Headquarters, Rome,
Italy 30 April – 4 May 2001, page 14. 147
 A nimal food production

Separating the egg contents from the shell should be done in a manner that will, as
far as possible, avoid cross-contamination between the shell and egg contents, avoid
contamination by personnel or from equipment, and that permits examination of egg
contents.

(i) Treatments
Egg products should be subjected to a microbiocidal treatment to ensure the products
are safe and suitable.

All operations subsequent to the treatment should ensure that the treated product
does not become contaminated.
Hygienic manufacturing and personnel practices should be in place to manage the
risk of contamination from the food contact surfaces, equipment, and personnel,
packaging material and between raw egg and processed egg products.
Microbiocidal treatments, including heat treatment, should be validated to show they
achieve the desired reduction in the number of pathogenic micro-organisms and result
in a safe and suitable product.

Where heat treatment is used, consideration should be given to time and temperature
combinations.
Pasteurized liquid egg products should be cooled rapidly immediately after
pasteurization and maintained under refrigeration.

(ii) Untreated egg products

Egg products that have not had a microbiocidal treatment should only be directed to
further processing to ensure their safety and suitability.
Where untreated egg products leave a grading/processing premises, they should be
labelled that the product has not been treated.

(iii) Storage and distribution

Egg products should be stored and transported under conditions that will not
adversely affect the safety and suitability of the product.
Egg products, including those that can be stored at ambient temperatures, should be
protected against external agents and contamination, e.g. direct sun light, excessive
heating, moisture, external contaminants, and from rapid temperature changes
which could adversely affect the integrity of the product packaging or the safety and
suitability of the product.

(iv) Shelf life for egg products

The shelf life of egg products is influenced by a number of factors, such as:

• Storage conditions including temperature, temperature fluctuation and

humidity;
• Processing methods and treatments;
• Type of packaging.
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Shelf life of egg products should be established by the processor, consistent with
requirements of relevant authorities, based on:

• Applied microbiological control measures, including storage temperatures, e.g.

storage under refrigeration, freezing or ambient;
• Methods and treatments applied to product;
• Type of packaging;
• Likelihood of post process contamination and type of potential contamination
under reasonably foreseeable conditions.

The safety and suitability of the egg product should be assured and, where necessary,
demonstrated that it would be retained throughout the maximum period specified.

Shelf life determination may be done at the plant level by testing products subjected to
the storage conditions specified or by predicting microbial growth in the product under
the specified storage conditions. Reasonably anticipated temperature abuse should
be integrated into the study or be taken into account by applying an appropriate
safety factor (e.g., by shortening the maximum durability specified in the labelling or
by requiring lower storage temperatures).

5.2.3 Microbiological and other specifications

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (Principles for the Establishment and Application of Microbiological Criteria
for Foods (CAC/GL 21-1997)).

Information that may be useful for establishing specifications could include:

• Flock health status (including pathogen status);

• Pathogen load in/on eggs;
• Agricultural and veterinary chemical status;
• Age of eggs;
• Handling methods; and
• Microbiocidal treatments.

Particular attention should be given to specific indicating control of pathogens such as

Salmonella Enteritidis.

5.3 Incoming material requirements

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

Depending upon the end use of the egg, certain specific microbiological criteria for
incoming ingredients may be appropriate to verify that the control systems have been
implemented correctly.

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5.4 Packaging
Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

5.5 Water
Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

5.6 Management and supervision

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

5.7 Documentation and records

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

5.8 Recall procedures

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

6. ESTABLISHMENT: MAINTENANCE AND SANITATION

These guidelines are supplemental to those set forth in Section 6 of the Recommended
International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969).

6.1 Maintenance and cleaning

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

6.2 Cleaning programmes

Handling, packaging and processing of eggs uses a variety of equipment with sensitive
electronic controls. Where wet cleaning may damage or result in the contamination of
the equipment, alternative cleaning programmes should be considered.

6.3 Pest control systems

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

6.4 Waste management

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

6.5 Monitoring effectiveness

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).
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7. ESTABLISHMENT: PERSONAL HYGIENE

Refer to the Recommended International Code of Practice – General Principles of Food

Hygiene (CAC/RCP 1-1969).

8. TRANSPORTATION

These principles and guidelines are supplemental to those set forth in Section 8 of the
Recommended International Code of Practice – General Principles of Food Hygiene
and, as appropriate, those set forth in Code of Hygienic Practice for the Transport of
Food in Bulk and Semi-Packed Food (CAC/RCP 47 – 2001).

Eggs and egg products should be transported in a manner that will minimize breakage,
damage and contamination.

Mobile containers and tankers should be cleaned and disinfected prior to being
refilled.
Egg haulers (driver or individual in charge of transport to and from packing facility)
should use vehicles suitable for transporting eggs, which permit easy and thorough
cleaning.

Piping, connectors and valves used for filling and discharge of liquid egg should be of
a suitable design and be cleaned, disinfected and stored as appropriate.

Eggs should be transferred between establishments promptly. Eggs should be

maintained at an appropriate temperature, including avoiding fluctuations in
temperatures that will result in condensation of water on the shell surface.

9. PRODUCT INFORMATION AND CONSUMER AWARENESS

These principles and guidelines are supplemental to those contained in Section 9 of

the Recommended International Code of Practice – General Principles of Food Hygiene
(CAC/RCP 1-1969).

9.1 Lot identification

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

Documentation can enhance the credibility and effectiveness of the food safety
control system, especially when it includes measures that permit a client to refer to
their supplier on the history of a product. Labelling and record keeping also aid in the
implementation of other emergency and corrective actions.

Where appropriate and practicable, a system should be in place that allows the
identification of the egg layer establishment, transporter, grading/packing premises
and processor where eggs and egg products were produced. 151
 A nimal food production

The system should be easy to audit. Records should be kept for a period of time
sufficient to permit efficient traceback investigations of the eggs and/or egg products.
It is important to ensure that all parties involved in this system are adequately informed
and trained in its implementation.

9.2 Product information

Refer to the Recommended International Code of Practice – General Principles of Food
Hygiene (CAC/RCP 1-1969).

9.3 Labelling
Egg and egg products should be labelled in accordance with the Codex General
Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).

Processors and food manufacturers awareness

Processors and food manufacturers that use egg products should follow labelling
instructions.

9.4 Consumer education

Where appropriate, advice should be made available to consumers on the safe
handling, use, preparation and consumption of eggs.

10. TRAINING

Refer to the Recommended International Code of Practice – General Principles of Food

Hygiene (CAC/RCP 1-1969).

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ANTIMICROBIAL RESISTANCE
CAC/RCP 61-2005

INTRODUCTION 154
AIMS AND OBJECTIVES 154
RESPONSIBILITIES OF THE REGULATORY AUTHORITIES 156
Quality control of antimicrobial agents 157
Assessment of efficacy 158
Assessment of the potential of veterinary antimicrobial drugs to select
for resistant micro-organisms 159
Establishment of ADIs (acceptable daily intake), MRLs (maximum residue limit),
and withdrawal periods for veterinary antimicrobial drugs 159
Establishment of a summary of product characteristics for each veterinary
antimicrobial drug for food-producing animals 160
Surveillance programmes 160
Distribution of veterinary antimicrobial drugs in veterinary medicine 161
Control of advertising 161
Training of users of veterinary antimicrobial drugs 162
Development of research 162
Collection and destruction of unused veterinary antimicrobial drugs 162
RESPONSIBILITIES OF THE VETERINARY PHARMACEUTICAL INDUSTRY 162
Marketing authorisation of veterinary antimicrobial drugs for food-producing
animals 162
Marketing and export of veterinary antimicrobial drugs 163
Advertising 163
Training 163
Research 163
RESPONSIBILITIES OF WHOLESALE AND RETAIL DISTRIBUTORS 163
RESPONSIBILITIES OF VETERINARIANS 164
Off-label use 165
Recording 165
Training 166
RESPONSIBILITIES OF PRODUCERS 166
CONCLUSIONS 167
ENDNOTES 168
LIST OF ABBREVIATIONS USED IN THIS CODE 168
Glossary and Definitions of Terms 168

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 A nimal food production

CODE OF PRACTICE TO MINIMIZE AND CONTAIN

ANTIMICROBIAL RESISTANCE
CAC/RCP 61-2005

INTRODUCTION

1. This document provides additional guidance for the responsible and prudent use of
antimicrobials in food-producing animals, and should be read in conjunction with the
Recommended International Code of Practice for Control of the Use of Veterinary Drugs
CAC/RCP 38-1993. Its objectives are to minimize the potential adverse impact on public
health resulting from the use of antimicrobial agents in food-producing animals, in
particular the development of antimicrobial resistance. It is also important to provide
for the safe and effective use of veterinary antimicrobial drugs in veterinary medicine
by maintaining their efficacy. This document defines the respective responsibilities of
authorities and groups involved in the authorization, production, control, distribution
and use of veterinary antimicrobials such as the national regulatory authorities, the
veterinary pharmaceutical industry, veterinarians, distributors and producers of food-
producing animals.

2. The marketing authorization procedure has a significant role in establishing the basis
for prudent use of veterinary antimicrobial drugs in food-producing animals through
clear label indications, directions and warning statements.

3. A number of codes of practice relating to the use of veterinary antimicrobial drugs and
the conditions thereof have been developed by different organisations. These codes
were taken into consideration and some elements were included in the elaboration of
this Code of Practice to Minimize and Contain Antimicrobial Resistance.

4. In keeping with the Codex mission, this Code focuses on antimicrobial use in food–
producing animals. It is recognized that antimicrobial resistance is also an ecological
problem and that management of antimicrobial resistance may require addressing the
persistence of resistant microorganisms in the environment. Although this issue is most
relevant for CCRVDF with respect to food-producing animals, the same principles apply
to companion animals, which also harbor resistant microorganisms.

AIMS AND OBJECTIVES

5. It is imperative that all who are involved in the authorisation, manufacture, sale
and supply, prescription and use of antimicrobials in food-producing animals act
legally, responsibly and with the utmost care in order to limit the spread of resistant
microorganisms among animals so as to protect the health of consumers.

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6. Antimicrobial drugs are powerful tools for the management of infectious diseases
in animals and humans. This Code and existing guidelines for the responsible use of
antimicrobial drugs in food-producing animals include recommendations intended to
prevent or reduce the selection of antimicrobial resistant microorganisms in animals
and humans in order to:
• Protect consumer health by ensuring the safety of food of animal origin
intended for human consumption.
• Prevent or reduce as far as possible the direct and indirect transfer of resistant
microorganisms or resistance determinants within animal populations and from
food-producing animals to humans.
• Prevent the contamination of animal derived food with antimicrobial residues
which exceed the established MRL.
• Comply with the ethical obligation and economic need to maintain animal
health.

7. This Code does not address environmental issues related to antimicrobial resistance
from the use of veterinary antimicrobial drugs but it encourages all those involved to
consider the ecological aspects when implementing the Code. Efforts should be made
to ensure that environmental reservoirs of veterinary antimicrobial drugs, antimicrobial
resistant organisms and resistance determinants are kept to a minimum. In particular:
• Regulatory authorities should assess the impact of proposed veterinary
antimicrobial drug use on the environment in accordance with national
guidelines or recognized international guidelines.
• Research should be conducted on resistant microorganisms in the environment
and the magnitude of resistance determinant transfer among microorganisms in
the environment.

8. The responsible use of veterinary antimicrobial drugs in food-producing animals:

• is controlled by the veterinary profession or other parties with the required
expertise.
• is part of good veterinary and good animal husbandry practice and takes into
consideration disease prevention practices such as the use of vaccination and
improvements in husbandry conditions.
• aims to limit the use of veterinary antimicrobial drugs according to their
approved and intended uses, and takes into consideration on-farm sampling
and testing of isolates from food-producing animals during their production,
where appropriate, and makes adjustments to treatment when problems become
evident.
• should be based on the results of resistance surveillance and monitoring
(microbial cultures and antimicrobial sensitivity testing), as well as clinical
experience.


VICH (2000). Guidelines on Environmental Impact Assessment for Veterinary Medicinal Products, Phase I. http://vich.
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 A nimal food production

• does not include the use for growth promotion of veterinary antimicrobial drugs
that belong to or are able to cause cross resistance to classes of antimicrobial
agents used (or submitted for approval) in humans in the absence of a risk
analysis. This risk analysis should:
– be undertaken by the appropriate national regulatory authority;
– be based on adequate scientific evidence; and.
– focus on the potential to impact resistance to antimicrobials used in human
medicine.
• is aimed at all the relevant parties, such as:
– regulatory and scientific authorities;
– the veterinary pharmaceutical industry;
– distributors and others handling veterinary antimicrobial drugs;
– veterinarians, pharmacists and producers of food-producing animals.

RESPONSIBILITIES OF THE REGULATORY AUTHORITIES

9. The national regulatory authorities, which are responsible for granting the marketing
authorisation for antimicrobials for use in food-producing animals, have a significant
role in specifying the terms of this authorisation and in providing the appropriate
information to the veterinarian through product labelling and/or by other means, in
support of prudent use of veterinary antimicrobial drugs in food-producing animals. It
is the responsibility of regulatory authorities to develop up-to-date guidelines on data
requirements for evaluation of veterinary antimicrobial drug applications. National
governments in cooperation with animal and public health professionals should adopt
a proactive approach to promote prudent use of antimicrobials in food-producing
animals as an element of a national strategy for the containment of antimicrobial
resistance. Other elements of the national strategy should include good animal
husbandry practices, vaccination policies and development of animal health care at the
farm level, all of which should contribute to reduce the prevalence of animal disease
requiring antimicrobial treatment. Use of veterinary antimicrobial drugs for growth
promotion that belong to classes of antimicrobial agents used (or submitted for
approval) in humans and animals should be terminated or phased out in the absence
of risk-analysis, as described in Paragraph 8.

10. It is the responsibility of the pharmaceutical company or sponsor to submit the data
requested by the regulatory authorities for granting marketing authorisation.

11. The use of antimicrobial agents in food-producing animals requires a marketing

authorisation, granted by the competent authorities when the criteria of safety, quality
and efficacy are met.
• The examination of dossiers/drug applications should include an assessment of
the risks to both animals and humans resulting from the use of antimicrobial
agents in food-producing animals. The evaluation should focus on each
individual veterinary antimicrobial drug but take into consideration the class of
antimicrobials to which the particular active principle belongs.

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• The safety evaluation should include consideration of the potential impact of the
proposed use in food-producing animals on human health, including the human
health impact of antimicrobial resistance developing in microorganisms found
in food-producing animals and their environment associated with the use of
veterinary antimicrobial drugs.

12. If dose ranges or different durations of treatment are indicated, the national authorities
should give guidance on the approved product labelling regarding the conditions that
will minimize the development of resistance, when this information is available.

13. The relevant authorities should make sure that all the antimicrobial agents used in
food-producing animals are prescribed by a veterinarian or other suitably trained
person authorized in accordance with national legislation or used under conditions
stipulated in the national legislation. (See OIE Guidelines for Antimicrobial Resistance:
Responsible and Prudent Use of Antimicrobial Agents in Veterinary Medicine (Terrestrial
Animal Health Code, Appendix 3.9.3).

14. No veterinary antimicrobial drug should be administered to animals unless it has been
evaluated and authorized for such use by the relevant authorities or the use is allowed
through off-label guidance or legislation. Regulatory authorities should, where
possible, expedite the market approval process of new veterinary antimicrobial drug
formulations considered to have the potential to make an important contribution in
the control of antimicrobial resistance.

15. Countries without the necessary resources to implement an efficient authorisation

procedure for veterinary antimicrobial drugs and whose supply of veterinary
antimicrobial drugs mostly depends on imports from foreign countries should:
• ensure the efficacy of their administrative controls on the import of these
veterinary antimicrobial drugs,
• seek information on authorizations valid in other countries, and
• develop the necessary technical cooperation with experienced authorities
to check the quality of imported veterinary antimicrobial drugs as well as
the validity of the recommended conditions of use. Alternatively, a national
authority could delegate a competent institution to provide quality certification
of veterinary antimicrobial drugs.

16. All countries should make every effort to actively combat the manufacture,
advertisement, trade, distribution and use of illegal and/or counterfeit bulk active
pharmaceutical ingredients and products. Regulatory authorities of importing
countries could request the pharmaceutical industry to provide quality certificates or,
where feasible, certificates of Good Manufacturing Practices prepared by the exporting
country’s national regulatory authority.

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Quality control of antimicrobial agents

17. Regulatory authorities should ensure that quality controls are carried out in
accordance with international guidance and in compliance with the provisions of good
manufacturing practices, in particular:
• to ensure that the quality and concentration (stability) of veterinary antimicrobial
drugs in the marketed dosage form(s) is maintained and properly stored up to the
expiry date, established under the recommended storage conditions.
• to ensure the stability of veterinary antimicrobial drugs when they are mixed
with feed or drinking water.
• to ensure that all veterinary antimicrobial drugs are manufactured to the
appropriate quality and purity.

Assessment of efficacy
18. Preclinical data should be generated to establish an appropriate dosage regimen
necessary to ensure the efficacy of the veterinary antimicrobial drug and limit the
selection of microbial resistant microorganisms. Such preclinical trials should, where
applicable, include pharmacokinetic and pharmacodynamic studies to guide the
development of the most appropriate dosage regimen.

19. Important pharmacodynamic information may include:

• mode of action;
• the spectrum of antimicrobial activity of the substance;
• identification of bacterial species that are naturally resistant relevant to the use
of the veterinary antimicrobial drugs;
• antimicrobial minimum inhibitory and/or bactericidal concentrations;
• determination of whether the antimicrobial exhibits time or concentration-
dependent activity or co-dependency,
• evaluation of activity at the site of infection.
20. Important pharmacokinetic information may include:
• bio-availability according to the route of administration;
• concentration of the veterinary antimicrobial drug at the site of infection and its
distribution in the treated animal;
• metabolism which may lead to the inactivation of veterinary antimicrobial drugs;
• excretion routes.
21. The use of fixed combinations of veterinary antimicrobial drugs should be justified
taking into account:
• pharmacodynamic (additive or synergistic effects towards the target microorganism);
• pharmacokinetics (maintenance of the concentrations of associated
antimicrobials responsible for additive or synergistic effects at the site of
infection throughout the treatment period).

22. Clinical data should be generated to confirm the validity of the claimed indications and
dosage regimens established during the preclinical phase.
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23. Criteria to be considered include:

• parameters for qualitatively and quantitatively assessing efficacy;
• diversity of the clinical cases met when carrying out clinical trials;
• compliance of the protocols of clinical trials with good clinical practice, such as
VICH guidelines;
• eligibility of the studied clinical cases based on appropriate clinical and
microbiological criteria.

Assessment of the potential of veterinary antimicrobial drugs to select

for resistant microorganisms
24. Where applicable, data from preclinical or clinical trials should be used to evaluate the
potential for target microorganisms, foodborne and/or commensal microorganisms to
develop or acquire resistance.

25. Appropriate information should be provided to support an adequate assessment

of the safety of veterinary antimicrobial drugs being considered for authorisation
in food-producing animals. The regulatory authorities should develop criteria for
conducting such assessments and interpreting their results. Existing guidelines for
antimicrobial resistance risk assessment, such as the OIE Guideline may be used for
more comprehensive information. The type of information to be evaluated in these
assessments may include, but is not limited to, the following:
• the route and level of human exposure to food-borne or other resistant
microorganisms;
• the degree of cross resistance within the class of antimicrobials and between
classes of antimicrobials;
• the pre-existing level of resistance, if available, in pathogens causing
gastrointestinal infections in humans (baseline determination);
• the concentration of active compound in the gut of the animal at the defined
dosage level.

Establishment of ADIs (acceptable daily intake), MRLs (maximum residue

limit), and withdrawal periods for veterinary antimicrobial drugs
26. When setting ADIs and MRLs for veterinary antimicrobial drugs, the safety evaluation
is carried out in accordance with international guidelines and should include the
determination of microbiological effects (e.g., the potential biological effects on the
human intestinal flora) as well as toxicological and pharmacological effects.

27. An acceptable daily intake (ADI) and a maximum residue limit (MRL) for appropriate
food stuffs (i.e., meat, milk, eggs, fish and honey) should be established for each
antimicrobial agent. MRLs are necessary in order that officially recognised control
laboratories can monitor that the veterinary antimicrobial drugs are being used as


VICH Good Clinical Practice Guideline, http://vich.eudra.org/pdf/2000/Gl09_st7.pdf

Antimicrobial resistance: risk analysis methodology for the potential impact on public health of antimicrobial resistant
bacteria of animal origin, http://www.oie.int/eng/publicat/rt/2003a_r20314.htm 159
 A nimal food production

approved. Withdrawal periods should be established for each veterinary antimicrobial

drug, which make it possible to produce food in compliance with the MRLs.
28. Withdrawal periods have to be established for each veterinary antimicrobial drug by
taking into account:
• the MRLs established for the considered veterinary antimicrobial drug;
• the pharmaceutical form;
• the target animal species;
• the dosage regimen and the duration of treatment;
• the route of administration.
Establishment of a summary of product characteristics for each veterinary
antimicrobial drug for food-producing animals
29. The summary of product characteristics contains the information necessary for the
appropriate use of veterinary antimicrobial drugs. It constitutes, for each veterinary
antimicrobial drug, the official reference of the content of its labelling and package
insert. This summary contains the following items:
• pharmacological properties;
• target animal species;
• indications;
• target microorganisms;
• dosage and administration route;
• withdrawal periods;
• incompatibilities;
• shelf-life;
• operator safety;
• particular precautions before use;
• instructions for the return or proper disposal of un-used or out-of-date products;
• any information on conditions of use relevant to the potential for selection of
resistance should be included, for the purpose of guidance on prudent use;
• class and active ingredient of the veterinary antimicrobial drug.
Surveillance programmes
30. The relevant authorities should develop a structured approach to the investigation and
reporting of the incidence and prevalence of antimicrobial resistance. For the purposes
of this Code, priority should be given to the evaluation of antimicrobial resistance in
foodborne microorganisms.

For reasons of efficiency, the methods used to establish such programmes (laboratory
techniques, sampling, choice of veterinary antimicrobial drug(s) and microorganism(s))
should be harmonized as much as possible at the international level (e.g. OIE
documents on Harmonisation of National Antimicrobial Resistance Monitoring and
Surveillance Programmes in Animals and Animal Derived Food http://www.oie.int/eng/
publicat/rt/2003/a_r20318.htm and Standardisation and Harmonisation of Laboratory
Methodologies Used for the Detection and Quantification of Antimicrobial Resistance
http://www.oie.int/eng/publicat/rt/2003/a_r20317.htm).
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31. Preferably, epidemiological surveillance of antimicrobial resistance should be

accompanied by data on the amounts of veterinary antimicrobial drugs used by
veterinarians and other authorized users in food-producing animals. These data could
be collected using one or more of the following sources:
• production data from manufacturers;
• importers and exporters;
• if possible, data on intended and actual usage from manufacturers, wholesale
and retail distributors including feed mills, and veterinary prescription records;
• surveys of veterinarians, farmers and producers of food-producing animals.
32. Regulatory authorities should have in place a pharmacovigilance programme for
the monitoring and reporting of adverse reactions to veterinary antimicrobial drugs,
including lack of the expected efficacy related to microbial resistance. The information
collected through the pharmacovigilance programme should form part of the
comprehensive strategy to minimize microbial resistance.

33. In cases, where the assessment of data collected from pharmacovigilance and from
other post-authorization surveillance including, if available, targeted surveillance of
antimicrobial resistance, suggests that the conditions of use of the given veterinary
antimicrobial drug should be reviewed, regulatory authorities shall endeavour to
achieve this re-evaluation.

Distribution of veterinary antimicrobial drugs in veterinary medicine

34. The relevant authorities should make sure that all veterinary antimicrobial drugs used
in food-producing animals are, to the extent possible:
• prescribed by a veterinarian or other suitably trained person authorized in
accordance with national legislation or used under conditions stipulated in the
national legislation;
• supplied only through licensed/authorized distribution systems;
• administered to animals by a veterinarian or, under the supervision of a
veterinarian or other suitably trained person authorized in accordance with
national legislation; and that
• proper records are kept of their administration (see Paragraph 58,
Responsibilities of Veterinarians: Recording section).

Control of advertising
35. Advertising of veterinary antimicrobial drugs should be done in a manner consistent
with prudent use guidelines and any other specific regulatory recommendation for the
product.

All advertising of veterinary antimicrobial drugs should be controlled by the relevant

authorities.
• The authorities should ensure that advertising of veterinary antimicrobial drugs:
– complies with the marketing authorisation granted, in particular with the
content of the summary of product characteristics; and
– complies with each country’s national legislation. 161
 A nimal food production

Training of users of veterinary antimicrobial drugs

36. Training should be undertaken to assure the safety to the consumer of animal
derived food and therefore the protection of public health. Training should involve
all the relevant professional organisations, regulatory authorities, the pharmaceutical
industry, veterinary schools, research institutes, professional associations and other
approved users such as farmers and producers of food animals and should focus on:
• information on disease prevention and management strategies to reduce the
need to use veterinary antimicrobial drugs;
• relevant pharmacokinetic and pharmacodynamic information to enable the
veterinarian to use veterinary antimicrobial drugs prudently;
• the ability of veterinary antimicrobial drugs to select for resistant microorganisms
in food- producing animals that may contribute to animal or human health
problems; and
• the need to observe responsible use recommendations and using veterinary
antimicrobial drugs in animal husbandry in agreement with the provisions of the
marketing authorisations and veterinary advice.

Development of research
37. The relevant authorities should encourage public and private research to:
• improve the knowledge about the mechanisms of action of antimicrobials in
order to optimise the dosage regimens and their efficacy;
• improve the knowledge about the mechanisms of selection, emergence and
dissemination of resistance determinants;
• develop practical models for applying the concept of risk analysis to assess the
public health concern precipitated by the development of resistance;
• further develop protocols to predict, during the authorisation process, the
impact of the proposed use of the veterinary antimicrobial drugs on the rate and
extent of resistance development; and
• develop and encourage alternative methods to prevent infectious diseases.
Collection and destruction of unused veterinary antimicrobial drugs
38. The relevant authorities should develop effective procedures for the safe collection
and destruction of unused or out-of-date veterinary antimicrobial drugs.

RESPONSIBILITIES OF THE VETERINARY PHARMACEUTICAL INDUSTRY

Marketing authorisation of veterinary antimicrobial drugs for food-

producing animals
39. It is the responsibility of the veterinary pharmaceutical industry:
• to supply all of the information requested by the national regulatory authority
in order to establish objectively the quality, safety and efficacy of veterinary
antimicrobial drugs; and
• to ensure the quality of this information on the basis of the implementation
of procedures, tests and trials in compliance with the provisions of good
manufacturing, good laboratory and good clinical practices.
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Marketing and export of veterinary antimicrobial drugs

40. Only officially licensed/authorized veterinary antimicrobial drugs should be marketed,
and then only through approved distribution systems.
• Only veterinary antimicrobial drugs meeting the quality standards of the
importing country should be exported from a country in which the products
were produced;
• The information necessary to evaluate the amount of veterinary antimicrobial
drugs marketed should be provided to the national regulatory authority.

Advertising
41. It is the responsibility of the veterinary pharmaceutical industry to advertise
veterinary antimicrobial drugs in accordance with the provisions of Paragraph 35 on
the Responsibilities of the Regulatory Authorities, Control of Advertising and to not
inappropriately advertise antimicrobials directly to the food animal producer.

Training
42. It is the responsibility of the veterinary pharmaceutical industry to participate in the
training of users of veterinary antimicrobial drugs as defined in Paragraph 36.

Research
43. It is the responsibility of the veterinary pharmaceutical industry to contribute to the
development of research as defined in Paragraph 37.

RESPONSIBILITIES OF WHOLESALE AND RETAIL DISTRIBUTORS

44. Retailers distributing veterinary antimicrobial drugs should only do so on the

prescription of a veterinarian or other suitably trained person authorized in accordance
with national legislation and all products should be appropriately labelled.

45. Distributors should encourage compliance with the national guidelines on the
responsible use of veterinary antimicrobial drugs and should keep detailed records of
all antimicrobials supplied according to the national regulations including:
• date of supply
• name of prescribing veterinarian
• name of user
• name of medicinal product
• batch number
• quantity supplied
46. Distributors should participate in the training of users of veterinary antimicrobial drugs
as defined in Paragraph 36.

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 A nimal food production

RESPONSIBILITIES OF VETERINARIANS

47. The veterinarian is responsible for identifying recurrent disease problems and
developing alternative strategies to prevent or treat infectious disease. These may
include changes in husbandry conditions and vaccination programs where vaccines are
available.

48. Veterinary antimicrobial drugs should only be prescribed for animals under his/her
care, which means that:
• the veterinarian has been given responsibility for the health of the animal or
herd/flock by the producer or the producer’s agent;
• that responsibility is real and not merely nominal;
• that the animal(s) or herd/flock have been seen immediately before the
prescription and supply, or
• recently enough for the veterinarian to have personal knowledge of the
condition of the animal(s) or current health status of the herd or flock to make a
diagnosis and prescribe; and
• the veterinarian should maintain clinical records of the animal(s) or the herd/flock.
49. It is recommended that veterinary professional organizations develop for their
members species-specific clinical practice guidelines on the responsible use of veterinary
antimicrobial drugs.

50. Veterinary antimicrobial drugs should only be used when necessary and in an
appropriate manner:
• A prescription for veterinary antimicrobial drugs must precisely indicate
the treatment regimen, the dose, the dosage intervals, the duration of the
treatment, the withdrawal period and the amount of antimicrobial to be
delivered depending on the dosage, the number, and the weight of the animals
to be treated;
• All veterinary antimicrobial drugs should be prescribed and used according to the
conditions stipulated in the national legislation.

51. The appropriate use of veterinary antimicrobial drugs in practice is a clinical decision
which should be based on the experience and local expertise of the prescribing
veterinarian, and the accurate diagnosis, based on adequate diagnostic procedures.
There will be occasions when a group of animals, which may have been exposed to
pathogens, may need to be treated without recourse to an accurate diagnosis and
antimicrobial susceptibility testing in order to prevent the development of clinical
disease and for reasons of animal welfare.

52. Determination of the choice of a veterinary antimicrobial drug by:

• The expected efficacy of the treatment based on:

Under some circumstances, this may refer to a suitably trained person authorized in accordance with national
164 legislation.
 CODE OF PR AC T I C E TO M I N I M IZE A ND CON TA I N A N T I M I C ROB I AL RESISTA NC E (C AC /RC P 61-20 05)

– the clinical experience of the veterinarian;

– the spectrum of the antimicrobial activity towards the pathogens involved;
– the epidemiological history of the rearing unit particularly in regards to
the antimicrobial resistance profiles of the pathogens involved. Ideally, the
antimicrobial profiles should be established before the commencement of
treatment. Should a first antimicrobial treatment fail or should the disease
recur, the use of a second veterinary antimicrobial drug should be based on
the results of microbiological tests;
– the appropriate route of administration;
– results of initial treatment;
– known pharmacokinetics/tissue distribution to ensure that the selected
veterinary antimicrobial drug is active at the site of infection;
– prognosis.
• The need to minimize the adverse health impact from the development of
microbial resistance based on:
– the choice of the activity spectrum of the veterinary antimicrobial drug;
– the targeting of specific microorganism;
– known or predictable susceptibilities using antimicrobial susceptibility testing;
– optimized dosing regimens;
– the use of effective combinations of veterinary antimicrobial drugs;
– the importance of the antimicrobial drugs to veterinary and human medicine;
and,
– the route of administration.

53. If the label conditions allow for some flexibility, the veterinarian should consider a
dosage regimen that is long enough to allow an effective recovery of the animal but
is short enough to limit the selection of resistance in foodborne and/or commensal
microorganisms.

Off-label use
54. The off-label use of a veterinary antimicrobial drug may be permitted in appropriate
circumstances and should be in agreement with the national legislation in force
including the administrative withdrawal periods to be used. It is the veterinarian’s
responsibility to define the conditions of responsible use in such a case including the
therapeutic regimen, the route of administration, and the duration of the treatment.
Off-label use of antimicrobial growth promoters should not be permitted.

Recording
55. Records on veterinary antimicrobial drugs should be kept in conformity with national
legislation. Veterinarians may refer to recording information as covered in the relevant
national legislation. In particular, for investigation of antimicrobial resistance,
veterinarians should:


Veterinarians can also refer to the Recommended International Code of Practice for Control of the Use of Veterinary
Drugs (CAC/RCP 38-1993). 165
 A nimal food production

• record the antimicrobial susceptibility testing results;

• investigate adverse reactions to veterinary antimicrobial drugs, including lack of
expected efficacy due to antimicrobial resistance, and report it, as appropriate,
to the regulatory authorities.

56. Veterinarians should also periodically review farm records on the use of veterinary
antimicrobial drugs to ensure compliance with their directions.

Training
57. Veterinary professional organizations should participate in the training of users of
veterinary antimicrobial drugs as defined in Paragraph 36.

RESPONSIBILITIES OF PRODUCERS

58. Producers are responsible for preventing disease outbreaks and implementing health
and welfare programmes on their farms. They may, as appropriate, call on the assistance
of their veterinarian or other suitably trained person authorized in accordance
with national legislation. All people involved with food-producing animals have an
important part to play in ensuring the responsible use of veterinary antimicrobial
drugs.

59. Producers of food-producing animals have the following responsibilities:

• to use veterinary antimicrobial drugs only when necessary and not as a
replacement for good management and farm hygiene, or other disease
prevention methods such as vaccination;
• to implement a health plan in cooperation with the veterinarian in charge of
the animals that outlines preventative measures (e.g. mastitis plan, worming and
vaccination programmes, etc.);
• to use veterinary antimicrobial drugs in the species, for the uses and at the doses
on the approved labels and in accordance with the prescription, product label
instructions or the advice of a veterinarian familiar with the animals and the
production site;
• to isolate sick animals and dispose of dead or dying animals promptly under
conditions approved by relevant authorities;
• to comply with the storage conditions of veterinary antimicrobial drugs
according to the approved product labelling;
• to address hygienic conditions regarding contacts between people (veterinarians,
breeders, owners, children) and the animals treated;
• to comply with the recommended withdrawal periods to ensure that residue
levels in animal derived food do not present a risk for the consumer;
• to not use out-of-date veterinary antimicrobial drugs and to dispose of all
unused veterinary antimicrobial drugs in accordance with the provisions on the
product labels;
• to inform the veterinarian in charge of the unit of recurrent disease problems;
• to maintain all clinical and laboratory records of microbiological and
166 susceptibility tests if required by the national regulatory authority. These data
 CODE OF PR AC T I C E TO M I N I M IZE A ND CON TA I N A N T I M I C ROB I AL RESISTA NC E (C AC /RC P 61-20 05)

should be made available to the veterinarian in charge of treating the animals in

order to optimize the use of veterinary antimicrobial drugs.
• To keep adequate records of all veterinary antimicrobial drugs used, including
the following:
– name of the veterinary antimicrobial drug/active substance and batch number;
– name of supplier;
– date of administration;
– identification of the animal or group of animals to which the veterinary
antimicrobial drug was administered;
– clinical conditions treated;
– quantity and duration of the antimicrobial agent administered;
– withdrawal periods;
– result of laboratory tests;
– result of treatment;
– name of the prescribing veterinarian or other suitably trained person
authorized in accordance with national legislation.
• To ensure sound management of animal wastes and other materials to avoid
dissemination of antimicrobial agents and resistance determinants into the
environment;
• To prevent the unnecessary contact with and transmission of resistant bacteria to
all personnel, including farm workers;
• To assist the relevant authorities in surveillance programs related to antimicrobial
resistance.

CONCLUSIONS

60. Veterinary antimicrobial drugs are very important tools for controlling a great number
of infectious diseases in both animals and humans. It is vital that all countries put
in place the appropriate systems to ensure that veterinary antimicrobial drugs are
manufactured, marketed, distributed, prescribed and used responsibly, and that these
systems are adequately audited.

61. This document is designed to provide the framework that countries may implement in
accordance with their capabilities but within a reasonable period of time. A stepwise
approach may be appropriate for a number of countries to properly implement all of
the elements in this document.

62. The continued availability of veterinary antimicrobial drugs, which are essential for
animal welfare and animal health and consequently human health, will ultimately
depend on the responsible use of these products by all those involved in the
authorisation, production, control, distribution and use of antimicrobials in food-
producing animals.

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 A nimal food production

ENDNOTES

1 A. Franklin, J. Acar, F. Anthony, R. Gupta †T. Nicholls, Y. Tamura, S. Thompson, E.J.

Threlfall, D. Vose, M. van Vuuren, D.G. White, H. C. Wegener & M.L. Costarrica.
Antimicrobial resistance: harmonisation of national antimicrobial resistance monitoring
and surveillance programmes in animals and in animal-derived food. Rev. sci. tech. Off.
Int. Epiz., 2001, 20 (3), 859–870. http://www.oie.int/eng/publicat/rt/2003/a_r20318.htm

2 D.G. White, J. Acar, F. Anthony, A. Franklin, R. Gupta, †T. Nicholls, Y. Tamura, S. Thompson,
E.J. Threlfall, D. Vose, M. van Vuuren, H. C. Wegener & M.L. Costarrica. Antimicrobial
resistance: standardisation and harmonisation of laboratory methodologies for the
detection and quantification of antimicrobial resistance. Rev. sci. tech. Off. Int. Epiz.,
2001, 20 (3), 849–858. http://www.oie.int/eng/publicat/rt/2003/a_r20317.htm

LIST OF ABBREVIATIONS USED IN THIS CODE

ADI Acceptable Daily Intake

CAC Codex Alimentarius Commission
CAC/RCP Codex Alimentarius Commission/Recommended Code of Practice
CCRVDF Codex Committee on Residues of Veterinary Drugs in Foods
FAO Food and Agriculture Organization of the United Nations
MRL Maximum Residue Limit
OIE Office International des epizooties/International Office of Epizooties
VICH International Cooperation on Harmonization of Technical Requirements
for Registration of Veterinary Medicinal Products
WHO World Health Organization

Glossary and Definitions of Terms

Veterinary antimicrobial drug

Veterinary antimicrobial drug(s) refers to naturally occurring, semi-synthetic or
synthetic substances that exhibit antimicrobial activity (kill or inhibit the growth of
microorganisms). Where anticoccidial products have antibacterial activity, they should
be considered as veterinary antimicrobial drugs, except where this is precluded by
national legislation.

Disease treatment/therapeutic use

Treatment/Therapeutic Use refers to use of an antimicrobial(s) for the specific purpose
of treating an animal(s) with a clinically diagnosed infectious disease or illness.

Disease prevention/prophylactic use

Prevention/Prophylactic Use refers to use of an antimicrobial(s) in healthy animals
considered to be at risk of infection or prior to the onset of clinical infectious disease.
This treatment includes:

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 CODE OF PR AC T I C E TO M I N I M IZE A ND CON TA I N A N T I M I C ROB I AL RESISTA NC E (C AC /RC P 61-20 05)

• control of the dissemination of a clinically diagnosed infectious disease identified

within a group of animals, and
• prevention of an infectious disease that has not yet been clinically diagnosed.

Growth promotion
Growth Promotion refers to the use of antimicrobial substances to increase the rate of
weight gain and/or the efficiency of feed utilization in animals by other than purely
nutritional means. The term does NOT apply to the use of antimicrobials for the
specific purpose of treating, controlling, or preventing infectious diseases, even when
an incidental growth response may be obtained.

169
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CAC/RCP 54-2004

SECTION 1. Introduction 173

SECTION 2. Purpose and Scope 173
SECTION 3. Definitions 174
SECTION 4. General Principles and Requirements 174
4.1 Feed ingredients 174
4.2 Labelling 175
4.3 Traceability/product tracing and record keeping of feed
and feed ingredients 175
4.3.1 Special conditions applicable to emergency situations 176
4.4 Inspection and control procedures 176
4.5 Health hazards associated with animal feed 176
4.5.1 Feed additives and veterinary drugs used in medicated feed 177
4.5.2 Feed and feed ingredients 177
4.5.3 Undesirable substances 177
Section 5. PRODUCTION, PROCESSING, STORAGE, TRANSPORT AND
DISTRIBUTION OF FEED AND FEED INGREDIENTS 178
5.1 Premises 178
5.2 Receiving, storage and transportation 178
5.3 Personnel training 179
5.4 Sanitation and pest control 179
5.5 Equipment performance and maintenance 180
5.6 Manufacturing controls 180
5.7 Recalls 180
SECTION 6. ON-FARM PRODUCTION AND USE OF FEED AND FEED
INGREDIENTS 180
6.1 Agricultural production of feed 181
6.1.1 Site selection 181
6.1.2 Fertilizers 181
6.1.3 Pesticides and other agricultural chemicals 182
6.2 Manufacturing of feed on-farm 182
6.2.1 Feed ingredients 182
6.2.2 Mixing 182
6.2.3 Monitoring records 182
6.3 Good animal feeding practice 183
6.3.1 Water 183
6.3.2 Pasture grazing 183
6.3.3 Feeding 183

171
 6.4 Stable feeding and lot/intensive feeding units 183
6.4.1 Hygiene 183
6.5 Aquaculture 184
Section 7. METHODS OF SAMPLING AND ANALYSIS 184
7.1. Sampling 184
7.2 Analysis 184

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CAC/RCP 54-2004

SECTION 1. Introduction

1. This Code is to establish a feed safety system for food producing animals which
covers the whole food chain, taking into account relevant aspects of animal health
and the environment in order to minimize risks to consumers’ health. This Code
applies in addition to the principles of food hygiene already established by the Codex
Alimentarius Commission, taking into account the special aspects of animal feeding.

SECTION 2. Purpose and Scope

2. The objective of this Code is to help ensure the safety of food for human consumption
through adherence to good animal feeding practice at the farm level and good
manufacturing practices (GMPs) during the procurement, handling, storage, processing
and distribution of animal feed and feed ingredients for food producing animals.

3. This Code of Practice applies to the production and use of all materials destined for
animal feed and feed ingredients at all levels whether produced industrially or on
farm. It also includes grazing or free-range feeding, forage crop production and
aquaculture.

4. Those issues of animal welfare other than food safety related animal health are not
covered. Environmental contaminants should be considered where the level of such
substances in the feed and feed ingredients could present a risk to consumers’ health
from the consumption of foods of animal origin.

5. While recognizing that, in its totality, a feed safety system would address animal
health and environmental issues, in addition to consumers’ health, this Code of
Practice, in fulfilling the Codex mandate of consumer protection, only addresses
food safety. Notwithstanding this, best efforts have been made to ensure that the
recommendations and practices in this Code of Practice will not be detrimental to the
more general animal health and environmental aspects of animal feeding.


Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969). 173
 A nimal food production

SECTION 3. Definitions

6. For the purpose of this Code:

Feed (Feedingstuff): Any single or multiple materials, whether processed, semi-

processed or raw, which is intended to be fed directly to food producing animals.
Feed Ingredient: A component part or constituent of any combination or mixture
making up a feed, whether or not it has a nutritional value in the animal’s diet,
including feed additives. Ingredients are of plant, animal or aquatic origin, or other
organic or inorganic substances.
Feed Additive: Any intentionally added ingredient not normally consumed as feed by
itself, whether or not it has nutritional value, which affects the characteristics of
feed or animal products.
Medicated Feed: Any feed which contains veterinary drugs as defined in the Codex
Alimentarius Commission Procedural Manual.
Undesirable Substances: Contaminants and other substances which are present in and/
or on feed and feed ingredients and which constitute a risk to consumers’ health,
including food safety related animal health issues.

SECTION 4. General Principles and Requirements

7. Feed and feed ingredients should be obtained and maintained in a stable condition so
as to protect feed and feed ingredients from contamination by pests, or by chemical,
physical or microbiological contaminants or other objectionable substances during
production, handling, storage and transport. Feed should be in good condition and
meet generally accepted quality standards. Where appropriate, good agricultural
practices, good manufacturing practices (GMPs) and, where applicable, Hazard Analysis
and Critical Control Point (HACCP) principles should be followed to control hazards
that may occur in food. Potential sources of contamination from the environment
should be considered.

8. Parties that produce feed or feed ingredients, those that rear animals for use as food
and those that produce such animal products need to collaborate to identify potential
hazards and their levels of risk to consumers’ health. Such collaboration will enable
the development and maintenance of appropriate risk management options and safe
feeding practices.

4.1 Feed ingredients

9. Feed ingredients should be obtained from safe sources and be subject to a risk
analysis where the ingredients are derived from processes or technologies not hitherto
evaluated from a food safety point of view. The procedure used should be consistent


Micro-organisms, enzymes, acidity regulators, trace elements, vitamins and other products fall within the scope of this
definition depending on the purpose of use and method of administration.

Hazard Analysis and Critical Control Point, as defined in the Annex to the Recommended International Code of Practice
174 on General Principles of Food Hygiene (CAC/RCP 1-1969).
 CODE OF PR AC T I C E ON GOOD A N I MAL FEED I NG (C AC /RC P 5 4 -20 0 4)

with the Working Principles for Risk Analysis for Application in the Framework of the
Codex Alimentarius. Manufacturers of feed additives in particular should provide clear
information to the user to permit correct and safe use. Monitoring of feed ingredients
should include inspection and sampling and analysis for undesirable substances using
risk-based protocols. Feed ingredients should meet acceptable and, if applicable,
statutory standards for levels of pathogens, mycotoxins, pesticides and undesirable
substances that may give rise to consumers’ health hazards.

4.2 Labelling
10. Labelling should be clear and informative as to how the user should handle, store
and use feed and feed ingredients. Labelling should be consistent with any statutory
requirements and should describe the feed and provide instructions for use. Labelling
or the accompanying documents should contain, where appropriate:
• information about the species or category of animals for which the feed is
intended;
• the purpose for which the feed is intended;
• a list of feed ingredients, including appropriate reference to additives, in
descending order of proportion;
• contact information of manufacturer or registrant;
• registration number if available;
• directions and precautions for use;
• lot identification;
• manufacturing date; and
• “use before” or expiry date.
11. This sub-section does not apply to labelling of feed and feed ingredients derived from
modern biotechnology.

4.3 Traceability/product tracing and record keeping of feed and feed

ingredients
12. Traceability/product tracing of feed and feed ingredients, including additives, should
be enabled by proper record keeping for timely and effective withdrawal or recall of
products if known or probable adverse effects on consumers’ health are identified.
Records should be maintained and readily available regarding the production,
distribution and use of feed and feed ingredients to facilitate the prompt trace-back
of feed and feed ingredients to the immediate previous source and trace-forward to
the next subsequent recipients if known or probable adverse effects on consumers’
health are identified.


Procedural Manual of the Codex Alimentarius Commission.

Whether and how to label animal feed and feed ingredients derived from modern biotechnology awaits developments
on food labelling, being considered by the Codex Committee on Food Labelling.

As appropriate, the definition of Traceability/Product Tracing contained in the Procedural Manual of the Codex
Alimentarius Commission applies.

Development of detailed measures on traceability/product tracing should take into the account: Principles for
Traceability/Product Tracing as a tool within a Food Inspection and Certification System (CAC-GL 60-2006). 175
 A nimal food production

4.3.1 Special conditions applicable to emergency situations

13. Operators should, as soon as reasonable, inform the competent authorities in the
country if they consider that a feed or feed ingredient does not satisfy the feed safety
requirements established in this Code. The information should be as detailed as possible
and should at least contain a description of the nature of the problem, a description
of the feed or feed ingredients, the species for which it is intended, the lot identifier,
the name of the manufacturer and the place of origin. The competent authorities and
operators should immediately take effective measures to ensure that those feed or
feed ingredients do not pose any danger to consumers’ health.

14. As soon as it becomes likely that a particular feed or feed ingredient is to be traded
internationally and may pose a danger to consumers’ health, the competent authorities
of the exporting countries should notify, at least, the competent authorities of the
relevant importing countries. The notification should be as detailed as possible and
should at least contain the particulars indicated in the previous paragraph.

4.4 Inspection and control procedures

15. Feed and feed ingredients manufacturers and other relevant parts of industry should
practice self-regulation/auto-control to secure compliance with required standards
for production, storage and transport. It will also be necessary for risk-based official
regulatory programmes to be established to check that feed and feed ingredients are
produced, distributed and used in such a way that foods of animal origin for human
consumption are both safe and suitable. Inspection and control procedures should be
used to verify that feed and feed ingredients meet requirements in order to protect
consumers against food-borne hazards. Inspection systems should be designed and
operated on the basis of objective risk assessment appropriate to the circumstances.
Preferably the risk assessment methodology employed should be consistent with
internationally accepted approaches. Risk assessment should be based on current
available scientific evidence.

16. Monitoring of feed and feed ingredients, whether by industry or official inspection
bodies, should include inspection and sampling and analysis to detect unacceptable
levels of undesirable substances.

4.5 Health hazards associated with animal feed

17. All feed and feed ingredients should meet minimum safety standards. It is essential
that levels of undesirable substances are sufficiently low in feed and feed ingredients
that their concentration in food for human consumption is consistently below the level
of concern. Codex Maximum Residue Limits and Extraneous Maximum Residue Levels
set for feed should be applied. Maximum residue limits set for food, such as those
established by the Codex Alimentarius Commission, may be useful in determining
minimum safety standards for feed.


Principles for Food Import and Export Inspection and Certification (CAC/GL 20-1995).

Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and
176 Certification Systems (CAC/GL 26-1997).
 CODE OF PR AC T I C E ON GOOD A N I MAL FEED I NG (C AC /RC P 5 4 -20 0 4)

4.5.1 Feed additives and veterinary drugs used in medicated feed

18. Feed additives and veterinary drugs used in medicated feed should be assessed for
safety and used under stated conditions of use as pre-approved by the competent
authorities.

19. Veterinary drugs used in medicated feed should comply with the provisions of the
Codex Recommended International Code of Practice for the Control of the Use of
Veterinary Drugs.10

20. Borderlines between feed additives and veterinary drugs used in medicated feed may
be set to avoid misuse.

21. Feed additives should be received, handled and stored to maintain their integrity and
to minimise misuse or unsafe contamination. Feed containing them should be used in
strict accordance with clearly defined instructions for use.

22. Antibiotics should not be used in feed for growth promoting purposes in the absence
of a public health safety assessment.11

4.5.2 Feed and feed ingredients

23. Feed and feed ingredients should only be produced, marketed, stored and used if they
are safe and suitable, and, when used as intended, should not represent in any way
an unacceptable risk to consumers’ health. In particular, feed and feed ingredients
contaminated with unacceptable levels of undesirable substances should be clearly
identified as unsuitable for animal feed and not be marketed or used.

24. Feed and feed ingredients should not be presented or marketed in a manner liable to
mislead the user.

4.5.3 Undesirable substances

25. The presence in feed and feed ingredients of undesirable substances such as industrial
and environmental contaminants, pesticides, radionuclides, persistent organic
pollutants, pathogenic agents and toxins such as mycotoxins should be identified,
controlled and minimised. Animal products that could be a source of the Bovine
Spongiform Encephalopathy (BSE) agent12 should not be used for feeding directly
to, or for feed manufacturing for, ruminants. Control measures applied to reduce
unacceptable level of undesirable substances should be assessed in terms of their
impact on food safety.

10
CAC/RCP 38-1993.
11
WHO Global Principles for the Containment of Antimicrobial Resistance in Animals Intended for Food, June 2000,
Geneva, Switzerland.
12
Joint WHO/FAO/OIE Technical Consultation on BSE: public health, animal health and trade, OIE Headquarters, Paris,
11–14 June 2001. 177
 A nimal food production

26. The risks of each undesirable substance to consumers’ health should be assessed
and such assessment may lead to the setting of maximum limits for feed and feed
ingredients or the prohibition of certain materials from animal feeding.

Section 5. PRODUCTION, PROCESSING, STORAGE, TRANSPORT AND

DISTRIBUTION OF FEED AND FEED INGREDIENTS

27. The production, processing, storage, transport and distribution of safe and suitable
feed and feed ingredients is the responsibility of all participants in the feed chain,
including farmers, feed ingredient manufacturers, feed compounders, truckers, etc.
Each participant in the feed chain is responsible for all activities that are under their
direct control, including compliance with any applicable statutory requirements.

28. Feed and feed ingredients should not be produced, processed, stored, transported
or distributed in facilities or using equipment where incompatible operations may
affect their safety and lead to adverse effects on consumers’ health. Due to the unique
characteristics of aquaculture, the application of these general principles must consider
the differences between aquaculture and terrestrial-based production.

29. Where appropriate, operators should follow GMPs and, where applicable, HACCP
principles to control hazards that may affect food safety. The aim is to ensure feed
safety and in particular to prevent contamination of animal feed and food of animal
origin as far as this is reasonably achievable, recognising that total elimination of
hazards is often not possible.

30. The effective implementation of GMPs and, where applicable, HACCP-based approaches
should ensure, in particular, that the following areas are addressed.

5.1 Premises
31. Buildings and equipment used to process feed and feed ingredients should be
constructed in a manner that permits ease of operation, maintenance and cleaning
and minimises feed contamination. Process flow within the manufacturing facility
should also be designed to minimise feed contamination.

32. Water used in feed manufacture should meet hygienic standards and be of suitable
quality for animals. Tanks, pipes and other equipment used to store and convey
water should be of appropriate materials which do not produce unsafe levels of
contamination.

33. Sewage, waste and rain water should be disposed of in a manner which avoids
contamination of equipment, feed and feed ingredients.

5.2 Receiving, storage and transportation

34. Chemical fertilizers, pesticides and other materials not intended for use in feed and feed
ingredients should be stored separately from feed and feed ingredients to avoid the
178 potential for manufacturing errors and contamination of feed and feed ingredients.
 CODE OF PR AC T I C E ON GOOD A N I MAL FEED I NG (C AC /RC P 5 4 -20 0 4)

35. Processed feed and feed ingredients should be stored separately from unprocessed
feed ingredients and appropriate packaging materials should be used. Feed and feed
ingredients should be received, stored and transported in such a way so as to minimize
the potential for any cross-contamination to occur at a level likely to have a negative
impact on food safety.

36. The presence of undesirable substances in feed and feed ingredients should be
monitored and controlled.

37. Feed and feed ingredients should be delivered and used as soon as possible. All feed
and feed ingredients should be stored and transported in a manner which minimizes
deterioration and contamination and enables the correct feed to be sent to the right
animal group.

38. Care should be taken to minimize deterioration and spoilage at all stages of handling,
storage and transport of feed and feed ingredients. Special precautions should be
taken to limit fungal and bacterial growth in moist and semi-moist feed. Condensation
should be minimized in feed and feed ingredient manufacturing and processing
facilities. Dry feed and feed ingredients should be kept dry in order to limit fungal and
bacterial growth.

39. Waste feed and feed ingredients and other material containing unsafe levels of
undesirable substances or any other hazards should not be used as feed, but, should
be disposed of in an appropriate manner including compliance with any applicable
statutory requirements.

5.3 Personnel training

40. All personnel involved in the manufacture, storage and handling of feed and feed
ingredients should be adequately trained and aware of their role and responsibility in
protecting food safety.

5.4 Sanitation and pest control

41. Feed and feed ingredients, processing plants, storage facilities and their immediate
surroundings should be kept clean and effective pest control programmes should be
implemented.

42. Containers and equipment used for manufacturing, processing, transport, storage,
conveying, handling and weighing should be kept clean. Cleaning programmes should
be effective and minimise residues of detergents and disinfectants.

43. Machinery coming into contact with dry feed or feed ingredients should be dried
following any wet cleaning process.

44. Special precautions should be taken when cleaning machinery used for moist and semi-
moist feed and feed ingredients to avoid fungal and bacterial growth.
179
 A nimal food production

5.5 Equipment performance and maintenance

45. All scales and metering devices used in the manufacture of feed and feed ingredients
should be appropriate for the range of weights and volumes to be measured, and be
tested regularly for accuracy.

46. All mixers used in the manufacture of feed and feed ingredients should be appropriate
for the range of weights or volumes being mixed and be capable of manufacturing
suitable homogeneous mixtures and homogeneous dilutions, and be tested regularly
to verify their performance.

47. All other equipment used in the manufacture of feed and feed ingredients should be
appropriate for the range of weights or volumes being processed, and be monitored
regularly.

5.6 Manufacturing controls

48. Manufacturing procedures should be used to avoid cross-contamination (for example
flushing, sequencing and physical clean-out) between batches of feed and feed
ingredients containing restricted or otherwise potentially harmful materials (such as
certain animal by-product meals, veterinary drugs). These procedures should also be
used to minimise cross-contamination between medicated and non-medicated feed
and other incompatible feed. In cases where the food safety risk associated with
cross-contamination is high and the use of proper flushing and cleaning methods is
deemed insufficient, consideration should be given to the use of completely separate
production lines, transfer, storage and delivery equipment.

49. Pathogen control procedures, such as heat treatment or the addition of authorised
chemicals, should be used where appropriate, and monitored at the applicable steps in
the manufacturing process.

5.7 Recalls
50. Records and other information should be maintained as indicated in sub-section 4.3 of
this Code to include the identity and distribution of feed and feed ingredients so that
any feed or feed ingredient considered to pose a threat to consumers’ health can be
rapidly removed from the market and that animals exposed to the relevant feed can
be identified.

SECTION 6. ON-FARM PRODUCTION AND USE OF FEED AND FEED

INGREDIENTS

51. This section provides guidance on the cultivation, manufacture, management and use
of feed and feed ingredients on farms and in aquaculture.

52. This section should be used in conjunction with the applicable requirements of Sections
4 and 5 of this Code.
180
 CODE OF PR AC T I C E ON GOOD A N I MAL FEED I NG (C AC /RC P 5 4 -20 0 4)

53. To help ensure the safety of food used for human consumption, good agricultural
practices13 should be applied during all stages of on-farm production of pastures, cereal
grain and forage crops used as feed or feed ingredients for food producing animals.
For aquaculture the same principles should apply, where applicable. Three types of
contamination represent hazards at most stages of on-farm production of feed and
feed ingredients, namely:
– Biological, such as bacteria, fungi and other microbial pathogens;
– Chemical, such as residues of medication, pesticides, fertilizer or other
agricultural substances; and
– Physical, such as broken needles, machinery and other foreign material.
6.1 Agricultural production of feed
54. Adherence to good agricultural practices is encouraged in the production of natural,
improved and cultivated pastures and in the production of forage and cereal grain
crops used as feed or feed ingredients for food producing animals. Following good
agricultural practice standards will minimize the risk of biological, chemical and physical
contaminants entering the food chain. If crop residuals and stubbles are grazed after
harvest, or otherwise enter the food chain, they should also be considered as livestock
feed. Most livestock will consume a portion of their bedding. Crops that produce
bedding material or bedding materials such as straw or wood shavings should also be
managed in the same manner as animal feed ingredients. Good pasture management
practices, such as rotational grazing and dispersion of manure droppings, should be
used to reduce cross-contamination between groups of animals.

6.1.1 Site selection

55. Land used for production of animal feed and feed ingredients should not be located
in close proximity to industrial operations where industrial pollutants from air, ground
water or runoff from adjacent land would be expected to result in the production of
foods of animal origin that may present a food safety risk. Contaminants present in
runoff from adjacent land and irrigation water should be below levels that present a
food safety risk.

6.1.2 Fertilizers
56. Where manure fertilization of crops or pastures is practised, an appropriate handling
and storage system should be in place and maintained to minimize environmental
contamination, which could negatively impact on the safety of foods of animal origin.
There should be adequate time between applying the manure and grazing or forage
harvesting (silage and hay making) to allow the manure to decompose and to minimize
contamination.

57. Manure, compost and other plant nutrients should be properly used and applied to
minimize biological, chemical and physical contamination of foods of animal origin
which could adversely affect food safety.

13
Guidelines on this definition are under development by FAO. 181
 A nimal food production

58. Chemical fertilizers should be handled, stored and applied in a manner such that they
do not have a negative impact on the safety of foods of animal origin.

6.1.3 Pesticides and other agricultural chemicals

59. Pesticides and other agricultural chemicals should be obtained from safe sources. Where
a regulatory system is in place, any chemical used must comply with the requirements
of that system.

60. Pesticides should be stored according to the manufacturer’s instructions and used
in accordance with Good Agricultural Practice in the Use of Pesticides (GAP)14. It is
important that farmers carefully follow the manufacturer’s instructions for use for all
agricultural chemicals.

61. Pesticides and other agricultural chemicals should be disposed of responsibly in a

manner that will not lead to contamination of any body of water, soil, feed or feed
ingredients that may lead to the contamination of foods of animal origin which could
adversely affect food safety.

6.2 Manufacturing of feed on-farm

6.2.1 Feed ingredients
62. On-farm feed manufacturers should follow the applicable guidelines established in
sub-section 4.1 of this Code when sourcing feed ingredients off the farm.

63. Feed ingredients produced on the farm should meet the requirements established for
feed ingredients sourced off the farm. For example, seed treated for planting should
not be fed.

6.2.2 Mixing
64. On-farm feed manufacturers should follow the applicable guidelines established in Section
5 of this Code. Particular attention should be given to sub-section 5.6 of this Code.

65. In particular, feed should be mixed in a manner that will minimize the potential for
cross-contamination between feed or feed ingredients that may have an effect on the
safety or withholding period for the feed or feed ingredients.

6.2.3 Monitoring records

66. Appropriate records of feed manufacturing procedures followed by on-farm feed
manufacturers should be maintained to assist in the investigations of possible feed-
related contamination or disease events.

67. Records should be kept of incoming feed ingredients, date of receipt and batches of
feed produced in addition to other applicable records set out in sub-section 4.3 of the
Code.

182 14
See Definitions for the Purposes of the Codex Alimentarius (Procedural Manual of the Codex Alimentarius Commission).
 CODE OF PR AC T I C E ON GOOD A N I MAL FEED I NG (C AC /RC P 5 4 -20 0 4)

6.3 Good animal feeding practice

68. Good animal feeding practices include those practices that help to ensure the proper
use of feed and feed ingredients on-farm while minimising biological, chemical and
physical risks to consumers of foods of animal origin.

6.3.1 Water
69. Water for drinking or for aquaculture should be of appropriate quality for the animals
being produced. Where there is reason to be concerned about contamination of animals
from the water, measures should be taken to evaluate and minimise the hazards.

6.3.2 Pasture grazing

70. The grazing of pastures and crop lands should be managed in a way that minimises the
avoidable contamination of foods of animal origin by biological, chemical and physical
food safety hazards.

71. Where appropriate, an adequate period should be observed before allowing livestock
to graze on pasture, crops and crop residuals and between grazing rotations to
minimise biological cross-contamination from manure.

72. Where agricultural chemicals are used, operators should ensure that the required
withholding periods are observed.

6.3.3 Feeding
73. It is important that the correct feed is fed to the right animal group and that the
directions for use are followed. Contamination should be minimised during feeding.
Information should be available of what is fed to animals and when, to ensure that
food safety risks are managed.

74. Animals receiving medicated feed should be identified and managed appropriately
until the correct withholding period (if any) has been reached and records of these
procedures must be maintained. Procedures to ensure that medicated feed are
transported to the correct location and are fed to animals that require the medication
should be followed. Feed transport vehicles and feeding equipment used to deliver
and distribute medicated feed should be cleaned after use, if a different medicated
feed or non-medicated feed or feed ingredient is to be transported next.

6.4 Stable feeding and lot/intensive feeding units

75. The animal production unit should be located in an area that does not result in the
production of food of animal origin that poses a risk to food safety. Care should be
taken to avoid animal access to contaminated land, and to facilities with potential
sources of toxicity.

6.4.1 Hygiene
76. The animal production unit should be designed so that it can be adequately cleaned.
The animal production unit and feeding equipment should be thoroughly cleaned
regularly to prevent potential hazards to food safety. Chemicals used should be 183
 A nimal food production

appropriate for cleaning and sanitising feed manufacturing equipment and should be
used according to instructions. These products should be properly labelled and stored
away from feed manufacturing, feed storage and feeding areas.

77. A pest control system should be put in place to control the access of pests to the animal
production unit to minimise potential hazards to food safety.

78. Operators and employees working in the animal production unit should observe
appropriate hygiene requirements to minimise potential hazards to food safety from
feed.

6.5 Aquaculture15
79. Aquaculture includes a wide range of species of finfish, molluscs, crustaceans,
cephalopods, etc. The complexity of aquaculture is reflected in the wide range of
culturing methods ranging from huge cages in open seas to culturing in small freshwater
ponds. The diversity is further reflected by the range of stages from larvae to full
grown size, requiring different feed as well as different culture methods. Nutritional
approaches range from feeding only naturally occurring nutrients in the water to the
use of sophisticated equipment and scientifically formulated compound feed.

80. To ensure food safety, necessary precautions should be taken regarding culturing
methods, culturing sites, technologies, materials and feed used to minimize
contamination in order to reduce food hazards.

Section 7. METHODS OF SAMPLING AND ANALYSIS

7.1. Sampling
81. Sampling protocols should meet scientifically recognized principles and procedures.

7.2 Analysis
82. Laboratory methods developed and validated using scientifically recognized principles
and procedures should be used.16 When selecting methods, consideration should also
be given to practicability, with preference given to those methods which are reliable
and applicable for routine use. Laboratories conducting routine analyses of feed and
feed ingredients should ensure their analytical competency with each method used
and maintain appropriate documentation.17

15
Aquaculture producers should refer to relevant sections of the Code of Practice for Fish and Fishery Products for
additional information (CAC/RCP 52-2003).
16
General Criteria for the Selection of Methods of Analysis Using the Criteria Approach (Procedural Manual of the Codex
Alimentarius Commission).
184 17
For example, through quality assurance systems such as ISO 17025.
 CODE OF PRACTICE FOR THE REDUCTION OF
AFLATOXIN B1 IN RAW MATERIALS AND SUPPLEMENTAL
FEEDINGSTUFFS FOR MILK PRODUCING ANIMALS

CAC/RCP 45-1997

1. BACKGROUND

1.1 Aflatoxin B1 contamination of animal feedingstuffs can be a very serious problem,

occurring in part due to inadequate storage conditions. Contamination may also occur
at the preharvest stage and be exacerbated by inadequate storage conditions. Good
cropping practices, use of seed varieties bred for resistance to seed‑infecting fungi and
insect pests as well as the use of appropriate approved pesticides represent reasonable
preventive measures to control contamination in the field. Even with application of
these practices, conditions created by the environment and/or traditional agricultural
procedures may defeat any preventative measures.

1.2 Practices that reduce aflatoxin B1 contamination in the field and after harvest should be
an integral part of animal feedingstuff production, particularly for the export market
because of the additional handling and transport steps required to get the product to
the final destination. The factors most amenable for prevention of fungal infection
and aflatoxin B1 production involve proper drying and storage of the feedingstuff
prior to transport. The problems created by too much moisture are magnified greatly
by deficient post‑harvest crop handling techniques.

1.3 Investigations concerning the biological fate of aflatoxin B1 (AFB1) in lactating dairy
cattle have demonstrated the transmission of residues into milk, occurring as the
metabolite aflatoxin M1 (AFM1). Although AFM1 is considered to be less carcinogenic
than AFB1 by at least an order of magnitude, its presence in dairy products should be
limited to the lowest level practicable. The amount of daily ingested AFB1 which is
transferred into milk is in the range of 0.17 to 3.3%.

1.4 To ensure the lowest possible level of AFM1 in milk, attention should be given to
residues of AFB1 in the lactating dairy animal’s daily feed ration.

1.5 To date there has been no widespread government acceptance of any decontamination
treatment intended to reduce aflatoxin B1 levels in contaminated animal feedingstuffs.
Ammoniation appears to have the most practical application for the decontamination
of agricultural commodities, and has received limited regional (state, country)
authorization for its use with animal feed under specified conditions (i.e. commodity
type, quantity, animal). Also, research suggests that the addition of the anticaking/
binding agent “hydrated sodium calcium aluminosilicate” to aflatoxin contaminated
185
 A nimal food production

feeds may reduce AFM1 residues in milk, depending on the initial concentration of
AFB1 in the feed.

2. RECOMMENDED PRACTICES

2.1 Crop production

2.1.1 Prepare seed bed for new crop by destroying or removing the seed heads or fruits (e.g.
corn ears, peanuts, etc.) of aflatoxin susceptible crops.

2.1.2 Utilize soil tests if possible to determine fertilizer needs and apply fertilizer and soil
conditioners to assure adequate soil pH and plant nutrition to avoid plant stress,
especially during seed development.

2.1.3 When feasible, use seed varieties bred for fungal resistance and field tested for
resistance to Aspergillus flavus.

2.1.4 As far as practicable, sow and harvest crops at times which will avoid high temperature
and drought stress during the period of seed development/maturation.

2.1.5 Minimize insect damage and fungal infection by the proper use of appropriate approved
insecticides and fungicides and other appropriate practices within an integrated pest
management program.

2.1.6 Use good agronomic practice, including measures which will reduce plant stress.
Such measures may include: avoidance of overcrowding of plants by sowing at the
recommended row and intra-plant spacings for the species/varieties grown; maintenance
of a weed free environment in the growing crop by the use of appropriate approved
herbicides and other suitable cultural practices; elimination of fungal vectors in the
vicinity of the crop; and crop rotation.

2.1.7 Minimize mechanical damage to crops during cultivation.

2.1.8 Irrigation is a valuable method of reducing plant stress in some growing situations. If
irrigation is used ensure that it is applied evenly and individual plants have an adequate
supply of water.

2.2 Harvest
2.2.1 Harvest crops at full maturity unless allowing the crop to continue to full maturity
would subject it to extreme heat, rainfall or drought conditions.

2.2.2 As much as possible avoid mechanical damage during harvest.

2.2.3 Where applicable dry crops to a minimum moisture content as quickly as possible.

2.2.4 If crops are harvested at high moisture levels dry immediately after harvest.
186
 CODE OF PR AC T I C E FO R THE REDUC T I ON OF AFL ATOX I N B 1 I N R AW MATER I AL S A ND SU PPLEMEN TAL FEED I NGST UFFS
FO R M I LK PRODUC I NG A N I MAL S (C AC /RC P 45 -19 97)

2.2.5 Avoid piling or heaping wet freshly harvested commodities for more than a few hours
prior to drying or threshing to lessen the risk of fungal growth.

2.2.6 Ensure adequate protection from rain during sun drying.

2.3 Storage
2.3.1 Practice good sanitation for storage structures, wagons, elevators and other containers
to ensure that stored crops will not be contaminated. Proper storage conditions include
dry, well ventilated structures that provide protection from rain or seepage of ground
water.

2.3.2 For bagged commodities, ensure that bags are clean and dry and stack on pallets or
incorporate a water impermeable layer between the sacks and the floor.

2.3.3 Ensure that crops to be stored are free of mould and insects and are dried to safe
moisture levels (ideally crops should be dried to a moisture content in equilibrium with
a relative humidity of 70%).

2.3.4 Prevent insect infestation by the use of appropriate approved insecticides.

2.3.5 Ensure that the storage facilities are free of insects and mould by good housekeeping
and/or the use of appropriate approved fumigants.

2.3.6 Prevent access by rodents and birds.

2.3.7 Store at as low a temperature as possible. Where possible aerate commodities stored
in bulk through continuous circulation of air through the storage vessel to maintain
proper temperature and moisture.

2.3.8 Use of a suitable authorized preservative e.g. an organic acid such as proprionic acid,
may be beneficial in that such acids are effective in killing moulds and fungi and
preventing the production of mycotoxins. If organic acids are used, it is important that
the amounts added are sufficient to prevent fungal growth and is consistent with the
products end use.

2.4 Transport
2.4.1 Make sure that transport containers and vehicles are free of mould, insects and any
contaminated material by thoroughly cleaning before use or re-use. Periodic disinfestation
with appropriate approved fumigants or other pesticides may be useful.

2.4.2 Protect shipments from moisture by appropriate means such as airtight containers,
covering with tarpaulins, etc. Care must be taken in the use of tarpaulins to avoid
sweating of the commodity that could lead to local moisture and heat build up which
are prime conditions for fungal growth.

187
 A nimal food production

2.4.3 Avoid insect and rodent infestation during transport by the use of insect resistant
containers or insect and rodent repellent chemical treatments.

2.5 Feed production and disposition of AFB1 contaminated animal feeds

2.5.1 Ensure that milling equipment is kept clean, free of dust and feed accumulation.

2.5.2 Use an appropriate sampling and testing program to monitor outbound and inbound
shipments for the presence of AFB1. Because AFB1 concentration in shipments may
be extremely heterogeneous refer to FAO recommendations for sampling plans.
Adjust frequency of sampling and testing to take into account conditions conducive
to aflatoxin B1 formation, the regional source of the commodity and prior experience
within the growing season.

2.5.3 If aflatoxin B1 is detected, consider one or more of the following options. In all cases
ensure that the aflatoxin B1 level of the finished feed is appropriate for its intended
use (i.e. maturity and species of animal being fed) and is consistent with national codes
and guidelines or qualified veterinary advice.

2.5.3.1 Consider the restriction of AFB1 contaminated feed to a percentage of the daily ration
such that the daily amount of AFB1 ingested would not result in significant residues of
AFM1 in milk.

2.5.3.2 If feed restriction is not practical, divert the use of highly contaminated feedingstuffs
to non-lactating animals only.

188
 GLOSSARY OF TERMS AND DEFINITIONS
(Residues of veterinary drugs in foods)
CAC/MISC 5-1993

FOREWORD

The Glossary of Terms and Definitions has been elaborated by the Codex Committee
on Residues of Veterinary Drugs in Foods (CCRVDF) with a view towards providing
information and guidance to the Committee, and is intended for internal Codex use
only.
The Glossary is intended to be an open list which is subject to review by the CCRVDF
in order to update, modify or add to the list of terms. Relevant terms elaborated by
other Codex Committees are included. Attention is drawn to the Notes following.

1. Acceptable Daily Intake (ADI): An estimate by JECFA of the amount of a veterinary

drug, expressed on a body weight basis, that can be ingested daily over a lifetime
without appreciable health risk (standard man = 60 kg) (See Note 3).

2. Bioavailable Residues: Those residues that can be shown, by means of an appropriate

method (e.g. Gallo-Torres method) to be absorbed into systemic circulation when fed
to laboratory animals (See Note 3).

3. Bound Residue: Residues derived from the covalent binding of the parent drug or a
metabolite of the drug and a cellular biological soluble or insoluble macromolecule.
These residues are not extractable from the macromolecule by exhaustive extraction,
denaturation or solubilization techniques. They do not result from the incorporation
of metabolized, radiolabelled fragments of the drug into endogenous compounds, or
the same macromolecule by normal biosynthetic pathways. Information concerning
the calculation of bound residues may be found in Annex 3 of the 34th Report of JECFA
(pages 58–61, WHO TRS 788).

4. Egg: The fresh edible portion of the spheroid body produced by female birds, especially
domestic fowl.
Portion of the commodity to which the MRL applies: The edible portion of the egg
including the yolk and egg white after removal of the shell

5. Extractable Residue: Those residues extracted from tissues or biological fluids by means
of aqueous acidic or basic media, organic solvents and/or hydrolysis with enzymes (e.g.
sulfatase or glucuronidase) to hydrolyze conjugates. The extraction conditions must be
such that the compounds of interest are not destroyed (See Note 2).

6. Fat: The lipid-based tissue that is trimmable from an animal carcass or cuts
from an animal carcass. It may include subcutaneous, omental or perirenal 189

Adopted in 1993. Amended 2003.

 A nimal food production

fat. It does not include interstitial or intramuscular carcass fat or milk fat.
Portion of the commodity to which the MRL applies: The whole commodity. For fat-
soluble compounds the fat is analysed and MRLs apply to the fat. For those compounds
where the trimmable fat is insufficient to provide a suitable test sample, the whole
commodity (muscle and fat but without bone) is analysed and the MRL applies to the
whole commodity (e.g., rabbit meat).

7. Fish: Means any of the cold-blooded aquatic vertebrate animals commonly known
as such. This includes Pisces, Elasmobranchs and Cyclostomes. Aquatic mammals,
invertebrate animals and amphibians are not included. It should be noted, however,
that this term may also apply to certain invertebrates, particularly Cephalopods.

8. Good Practice in the Use of Veterinary Drugs (GPVD): Is the official recommended or
authorized usage including withdrawal periods, approved by national authorities, of
veterinary drugs under practical conditions (See Note 1).

9. Marker Residue: A residue whose concentration decreases in a known relationship

to the level of total residues in tissues, eggs, milk or other animal tissues. A specific
quantitative analytical method for measuring the concentration of the residue with
the required sensitivity must be available (See Note 3).

10. Maximum Residue Limit for Veterinary Drugs (MRLVD): Is the maximum concentration
of residue resulting from the use of a veterinary drug (expressed in mg/kg or ìg/kg
on a fresh weight basis) that is recommended by the Codex Alimentarius Commission
to be legally permitted or recognized as acceptable in or on a food (See Note 1).
It is based on the type and amount of residue considered to be without any toxicological
hazard for human health as expressed by the Acceptable Daily Intake (ADI), or on
the basis of a temporary ADI that utilizes an additional safety factor. It also takes
into account other relevant public health risks as well as food technological aspects.
When establishing an MRL, consideration is also given to residues that occur in food
of plant origin and/or the environment. Furthermore, the MRL may be reduced to be
consistent with good practices in the use of veterinary drugs and to the extent that
practical analytical methods are available.

11. Meat: The edible part of any mammal.

12. Milk: Milk is the normal mammary secretion of milking animals obtained from one
or more milkings without either addition to it or extraction from it, intended for
consumption as liquid milk or for further processing.
Portion of the commodity to which the MRL applies:–Codex MRLs for fat-soluble
compounds in milk are expressed on a whole commodity basis.

13. Muscle: Muscle is the skeletal tissue of an animal carcass or cuts of these tissues
from an animal carcass that contains interstitial and intramuscular fat. The muscular
tissue may also include bone, connective tissue, tendons as well as nerves and
190 lymph nodes in natural portions. It does not include edible offal or trimmable fat.
 GLOSSA RY OF TERMS A ND DEFI N I T I ONS (Residues of Veterinary D rugs in Foods) (C AC /M ISC 5 -19 93)

Portion of the commodity to which the MRL applies: The whole commodity without
bones.

14. Non-Extractable Residues (See Note 2): These residues are obtained by subtracting the
extractable residues from the total residues and comprise:
i) Residues of the drug incorporated through normal metabolic pathways into
endogenous compounds (e.g. amino acids, proteins, nucleic acid). These residues
are of no toxicological concern.
ii) Chemically-bound residues derived by interaction of residues of parent drug
or its metabolites with macromolecules. These residues may be of toxicological
concern.

15. Poultry: Means any domesticated bird including chickens, turkeys, ducks, geese, guinea-
fowls or pigeons.

16. Regulatory Method of Analysis: A method that has been legally enacted and/or
validated in a multi-laboratory study and can be applied by trained analysts using
commercial laboratory equipment and instrumentation to detect and determine
the concentration of a residue of a veterinary drug in edible animal products for the
purpose of determining compliance with the MRL.

17. Residues of Veterinary Drugs: Include the parent compounds and/or their metabolites
in any edible portion of the animal product, and include residues of associated
impurities of the veterinary drug concerned (See Note 1).

18. Screening Method: A rapid, relatively inexpensive, and rugged field method used
for testing for a specific substance or closely related group of substances which are
sufficiently selective and sensitive to allow at least semi-quantitative detection of
residues in contents in accordance with the established maximum limit.

19. Temporary Acceptable Daily Intake (TADI): Used by JECFA when data are sufficient
to conclude that use of the substance is safe over the relatively short period of time
required to generate and evaluate further safety data, but are insufficient to conclude
that use of the substance is safe over a lifetime. A higher-than-normal safety factor is
used when establishing a temporary ADI and an expiration date is established by which
time appropriate data to resolve the safety issue should be submitted to JECFA (See
Note 2).

20. Tissue: All edible animal tissue, including muscle and by-products (See Note 2).

21. Tissue, Control: Tissue from animals not treated with veterinary drugs of the same
species, sex, age and physiological status as the target species.

191
 A nimal food production

22. Tissue, Dosed: Tissue from animals of the test species that have been treated with the
drug according to its intended use.

23. Tissue, Spiked or Fortified: Tissue containing known concentrations of the analyte
added to the sample of control tissue.

24. Total Residue: The total residue of a drug in animal derived food consists of the parent
drug together with all the metabolites and drug based products that remain in the
food after administration of the drug to food producing animals. The amount of total
residues is generally determined by means of a study using the radiolabelled drug, and
is expressed as the parent drug equivalent in mg/kg of the food (See Note 2).

25. Validated Method: An analytical method which has been subjected to a multi-
laboratory study for accuracy, precision, reproducibility performance and ruggedness.
Concise written procedures for sample selection, preparation and quantitative analysis
are provided for inter-laboratory quality assurance and consistency of results, on which
an appropriate regulatory method of analysis can be established.

26. Veterinarian Client-Patient Relationship: The relationship is recognized when the

livestock enterprise, premises and husbandry practices are known to the veterinarian
as a result of a recent professional visit to the site and the veterinarian is available
for emergency on site consultation and is responsible for preventative medicine
programmes.

27. Veterinary Drug: Any substance applied or administered to any food-producing

animal, such as meat or milk producing animals, poultry, fish or bees, whether used for
therapeutic, prophylactic, or diagnostic purposes, or for modification of physiological
functions or behaviour (See Note 1).

28. Withdrawal Time and Withholding Time: This is the period of time between the last
administration of a drug and the collection of edible tissue or products from a treated
animal that ensures the contents of residues in food comply with the maximum residue
limit for this veterinary drug (MRLVD).

Notes
1. Definitions adopted by the Codex Alimentarius Commission as Definitions for
the Purpose of the Codex Alimentarius. See Codex Alimentarius (Second Edition)
Volume 1, Pages 11–13.
2. Definitions established and adopted by the Joint FAO/WHO Expert Committee on
Food Additives (JECFA).
3. Definitions previously established and adopted by the JECFA, which have been
modified by the Codex Committee on Residues of Veterinary Drugs in Foods.

192
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00153 Rome, Italy

Telephone: +39 06 57051

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C
E-mail: [email protected]
Web site: www.codexalimentarius.net
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CMY

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 CODEX ALIMENTARIUS

ISSN 0259-2916
Animal Food Production

CODEX ALIMENTARIUS COMMISSION

JOINT FAO/WHO FOOD STANDARDS PROGRAMME
Codex guidelines and codes of practice concerning
animal food production are published in this compact
format to allow their wide use and understanding by
governments, regulatory authorities, food industries
and retailers, and consumers. This first edition includes
texts adopted by the Codex Alimentarius Commission

Animal Food Production • First edition

up to 2007.

The Codex Alimentarius Commission is an intergovernmental

body with over 170 members, within the framework of the
Joint FAO/WHO Food Standards Programme established by the
Food and Agriculture Organization (FAO) of the United
Nations and the World Health Organization (WHO). The main
result of the Commissions’ work is the Codex Alimentarius, a
collection of internationally adopted food standards,
guidelines, codes of practice and other recommendations, with
the objective of protecting the health of consumers and
ensuring fair practices in the food trade.

Animal Food Production

First edition

ISBN 978-92-5-105838-1 ISSN 0259-2916

FAO / WHO

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TC/M/A1388E/1/5.08/6000