6/8/2021

Codex HACCP 2020 WEBINAR

SALEH MULACHELA
June 9, 2021

Reference
• GENERAL PRINCIPLES OF FOOD HYGIENE (CXC 1-
1969 Rev. 2020)
• Principles and Guidelines for the Establishment and
Application of Microbiological Criteria Related to
Food (CXG 211997)
• Guidelines for the Validation of Food Safety Control
Measures (CXG 69-2008)
• The General Standard for the Labelling of
Prepackaged Foods (CXS 1-1985)
• The Principles for Traceability/Product Tracing as a
Tool within a Food Inspection and Certification
System (CXG 60-2006)
• WHO 5 Keys to Safer Food
• Code of Practice on Food Allergen Management for
Food Business Operators (CXC 334-2020)
• Code of Hygienic Practice for the Transport of Food
in Bulk and Semi-Packed Food (CXC 47-2001)

1
 6/8/2021

BACKGROUND of REVISION

• Codes of Practice (CXC) is revised on routine basis

• Latest development of knowledge and technology mainly
• The structure of the document has been changed
• Decision Tree is removed temporarily from CXC 1-1969
Rev.2020. It is not the only document used to determine
CCP so it does necessarily to be part of CXC 1-1969
Rev.2020, also it will continue in Codex Committee on
Food Hygiene (CCFH Meeting), and may be included in
GHPs (CXC 1-1969 Rev.2020) as an annex once it
completes

NEW FEATURES of CODEX 2020

• Revised HACCP especially CCP definition, also more

detailed validation and verification requirements (see at
Chapter 2 “the difference between CCP’s and GHP’s”)
• Validation on control measures applied as GHPs and those
applied at Critical Control Points (CCPs)
• Considering unintended use during hazard analysis
• New concept of FBO’s (Food Business Operator)
• Timely detection of any failure to remain within critical
limits, timely isolation and evaluation of the product,
timely detection of a deviation from the critical limit to
allow isolation of the affected products
• Allergens and Lot Identification and Traceability
• Training and Competence section has been strengthened.

2
 6/8/2021

OBJECTIVES

The General Principles of Food Hygiene: Good Hygiene

Practices (GHPs) and the Hazard Analysis and Critical Control
Point (HACCP) System aim to:
• provide principles and guidance on the application of
GHPs;
• provide guidance on the application of HACCP principles;
• clarify the relationship between GHPs and HACCP; and
• provide the basis on which sector and product-specific
codes of practice can be established – please refer to
below link

SCOPE

Primary production, processing,

manufacturing, preparation, packaging,
storage, distribution, retail, food service
operation and transport of food, and where
appropriate, specific food safety control
measures at certain steps throughout the
food chain (GHPs and/or Critical Control
Points [CCPs])

3
 6/8/2021

CLIENT PREPARATION

New Client:
• Audit against v2020 starts from stage 1

Existing Client:
• Audit against V2020 in accordance with
its life cycle, e.g. surveillance or
recertification.
• V2003 no longer valid as of May 2022

FUTURE FOOD STANDARDS

Always under routine reviews:

• ISO22000
• GSFI
• NON-ACCREDITED CLIENTS’ FOOD
STANDARD, WSE, TESCO, SQMS, ALDI,
etc.

4
 6/8/2021

FOOD LICENSE

• One standard one license

• One standard one report
• One standard need each own duration
for audit and reporting

CHAPTER ONE:
GOOD HYGIENE PRACTICES
(GHP’s)

5
 6/8/2021

CHAPTER TWO:
HACCP SYSTEM & GUIDELINES
FOR
ITS APPLICATION

THANK YOU

Jika ada pertanyaan dan berminat mengikuti training,

silahkan menghubungi tim Customer Relation kami :
Yeni Hartiningsih https://wa.me/6285695981598
Mudzakir Ma'ruf, HP.+62 813-3201-1941 https://wa.me/6281332011941 6