Codex Standards CXC-1-1969 2020
The Codex Alimentarius Commission adopted the revised Code of Practice (General Principles of Food Hygiene (CXC 1-1969) and its HACCP annex) in September 2020.
HACCP 2020 is a internationally applied system. Thus many of the changes in the recent version are covered in Australia's existing Food Standards Code, regulatory schemes and general operations of a food business in Australia.
HACCP 2020 has a different structure to the document.
HACCP 2020 has some adjusted or additional requirements to those in the HACCP document of 2003.
The revision of HACCP 2003 has some minor changes, additions and updates that are common best practice in the food industry such as inclusion of traceability as a Good Hygiene Program, verification of cleaning programs, and prevention of cross contamination including allergen management.
Certification bodies, auditing agencies and Regulatory Authorities are yet to advise of implementation dates for compliance to this new version of Codex HACCP 2020.
HACCP 2020 is a internationally applied system. Thus many of the changes in the recent version are covered in Australia's existing Food Standards Code, regulatory schemes and general operations of a food business in Australia.
HACCP 2020 has a different structure to the document.
HACCP 2020 has some adjusted or additional requirements to those in the HACCP document of 2003.
The revision of HACCP 2003 has some minor changes, additions and updates that are common best practice in the food industry such as inclusion of traceability as a Good Hygiene Program, verification of cleaning programs, and prevention of cross contamination including allergen management.
Certification bodies, auditing agencies and Regulatory Authorities are yet to advise of implementation dates for compliance to this new version of Codex HACCP 2020.
Codex HACCP 2020 - restructure.
The revised document now has the following structure
- Introduction
- Objectives
- Scope
- Use
- General
- Roles of Competent Authorities, Food Business Operators, and Consumers
- General Principles
- Management Commitment to Food Safety
- Definitions
- Chapter 1 which describes Good Hygiene Practices
- Chapter 2 which describes HACCP and guidelines for its application
Significant changes.
Below are some on the significant changes, additions and adjusted details in the HACCP 2020 document- indicated in italics.
This is not an complete list of all detailed changes
This is not an complete list of all detailed changes
- Management Commitment to Food Safety added as a section in the introduction.
Management responsibilities for the effectiveness of the food hygiene system are outlined. - Food Safety Culture added as a section in the introduction.
The Food Business Operator must build a positive food safety culture by demonstration their commitment to providing safe and suitable food and encouraging appropriate food safety practices.
Elements in building a positive food safety culture are outlined - Codex CCP Decision Tree has been removed from the document at this time.
To be updated as a annex - Good Hygiene Practices (GHP) are outlined and reordered.
This includes some minor changes to:
# Primary Production:- including addition of water suitability
# Establishment - design of facilities and equipment:- strengthening and identification of controls for contamination and cross contamination for design and layout, facilities.
# Training and Competence:- Adequate hygiene training, inclusion of maintenance staff, training on the use and maintenance of instruments and equipment are added, awareness of the impact of tasks on food safety. Suggested training topics are outlined. Records of training activities
# Establishment Maintenance, Cleaning and disinfection, and Pest Control:-Added detail on cleaning and disinfection methods,
Monitoring the effectiveness of Cleaning and Sanitation, Pest Control, Waste Management
# Personal Hygiene: - added detail on awareness of personnel on the importance of personal hygiene, wound care, personal cleanliness, personal behaviour, and instruction and supervision of visitors.
# Control of Operation. Added section on Product Description, Process Description, Consideration of the Effectiveness of GHP's, Monitoring and Corrective Action, Verification.
Added detail into key aspects of GHP's, such as Physical Contamination, Chemical Contamination, Incoming Materials,Recall Procedures.Includes Microbiological, physical, chemical and allergen specifications .
# Product Information and Consumer Awareness:- added detail for Traceability, Product Information (allergens), Transportation. - Chapter 2 HACCP.
Changes to the Principles of the HACCP systems.
The 12 steps of HACCP have changed in section 2.
Preliminary steps are now:
- Assemble HACCP Team and Identify Scope
- Describe Product
- Identify Intended Use and Users
- Construct Flow Diagram.
Flow diagram should include detail on raw materials, ingredients, processing aids, packaging, utilities, reworks, waste and by products - Onsite confirmation of flow diagram
Principles of HACCP - PRINCIPLE 1 Conduct a hazard analysis and identify control measures.
Consider intended use and any known intended use. Hazards and source to be specific. - PRINCIPLE 2 Determine the Critical Control Points (CCPs).
CCP decision tree removed atm- to be revised - PRINCIPLE 3 Establish validated critical limits.
Critical limits for CCP's to be scientifically validated - PRINCIPLE 4 Establish a system to monitor control of CCPs.
- PRINCIPLE 5 Establish the corrective actions to be taken when monitoring indicates a deviation from a critical limit at a CCP has occurred.
Root cause analysis and trend analysis of corrective actions should be done. - PRINCIPLE 6 Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as intended.
Validate HACCP plan before implementation. - PRINCIPLE 7 Establish documentation concerning all procedures and records appropriate to these principles and their application
Other changes
- Definitions.
‘validation’ has been removed and replaced with ‘validation of control measures’ - Step 1 now includes scope of food and process to be covered.
- General strengthening of allergen controls and cross contamination controls
- Product description to include existing or regulated limits
- Additional Codex Food Allergen Management code -see download below
The changes identified on this page are not an exhaustive list of all changes, adjustments in HACCP 2020.
Much of the detail listed as a requirement of HACCP 2020 may already be in place in your HACCP Manual, particularly if you are certified to a GFSI standard.
Correct Food Systems will work with clients to ensure their documented HACCP system is updated, and reflects the changes in HACCP 2020.
Download the document below to ensure you are implementing the adjusted detail or contact Correct Food Systems to ensure your HACCP system is adjusted to meet the HACCP 2020 Requirements with minimum disruption to your existing documents and system.
Correct Food Systems has extensive experience in developing and assisting all types and sizes of businesses to implement HACCP.
Correct Training Systems can conduct HACCP training using HACCP 2020, or HACCP Refresher Training at your site or via Zoom, ensuring your HACCP team are confident to implement and manage HACCP 2020 in the business
Much of the detail listed as a requirement of HACCP 2020 may already be in place in your HACCP Manual, particularly if you are certified to a GFSI standard.
Correct Food Systems will work with clients to ensure their documented HACCP system is updated, and reflects the changes in HACCP 2020.
Download the document below to ensure you are implementing the adjusted detail or contact Correct Food Systems to ensure your HACCP system is adjusted to meet the HACCP 2020 Requirements with minimum disruption to your existing documents and system.
Correct Food Systems has extensive experience in developing and assisting all types and sizes of businesses to implement HACCP.
Correct Training Systems can conduct HACCP training using HACCP 2020, or HACCP Refresher Training at your site or via Zoom, ensuring your HACCP team are confident to implement and manage HACCP 2020 in the business
Codex HACCP 2020.
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Download the latest version of Codex HACCP.
Download the Code of Practice for Food Allergen Management for Food Business Operators CXC 80-2020
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