Brief introduction on the changes of general principles of food hygiene (CXC 1-1969)

Abstract

Codex Alimentarius Commission had published the latest version of “General principles of food hygiene （CXC 1-1969）” on 23th November， 2020， which was significantly meaningful for the development of food safety management and HACCP principle. Furthermore， CXC 1-1969 was considered as the reference for the composition of the 2021 “Hazard analysis and critical control point （HACCP） system certification accreditation regulation” published by the Certification and Accreditation Administration of China on 30th July， 2021. The update of CXC 1-1969 extended the connotation of Good Hygiene Practices （GHPs） by examples and explanation as well as clearly defined the differences of preventive controls between GHPs and critical control points （CCPs）. In addition， the updated version added food safety key issues， such as allergen management and food safety culture. This article explains the change details of CXC 1-1969 by contrasting with the 2003 version and provides ideas to the development and application of HACCP system in China.

Keywords

• general principles of food hygiene
• codex alimentarius commission
• food safety
• haccp