List of Active Codex Committees

Codex Committee on Food Hygiene (CCFH)

Committee detail  Related Meetings  Related Standards
Acronym CCFH
Document Reference CX/FH
Name Codex Committee on Food Hygiene
Terms of Reference (a) to draft basic provisions on food hygiene applicable to all food; (b) to consider, amend if necessary and endorse provisions on hygiene prepared by Codex commodity committees and contained in Codex commodity standards, and (c) to consider, amend if necessary, and endorse provisions on hygiene prepared by Codex commodity committees and contained in Codex codes of practice unless, in specific cases, the Commission has decided otherwise, or (d) to draft provisions on hygiene applicable to specific food items or food groups, whether coming within the terms of reference of a Codex commodity committee or not; (e) to consider specific hygiene problems assigned to it by the Commission; (f) to suggest and prioritize areas where there is a need for microbiological risk assessment at the international level and to develop questions to be addressed by the risk assessors; and, (g) to consider microbiological risk management matters in relation to food hygiene and in relation to the risk assessment of FAO and WHO. (The term "hygiene" includes, where necessary, microbiological specifications for food and associated methodology.)
Status Active
Host GovernmentUnited States of America

Summary Report of the 46th Session of the Codex Committee on Food Hygiene (CCFH46)
(Lima, Peru, 17 – 21 November 2014)

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CCFH46 was attended by delegates representing 56 member countries, 1 member organization (European Union) and 11 observer organizations. The session was successfully co-hosted by Peru with the United States of America.

Key Decisions of CCFH46

Amended hygiene sections of meat commodity standards;

Forwarded the Guidelines for the Control of Trichinella spp. in Meat of Suidae and the Code of Hygienic Practice for Low-moisture Foods for adoption;

Will continue discussion on the need to revise the Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003) and consider a discussion paper on the revision of the General Principles of Food Hygiene (CAC/RCP 1-1969) and its HACCP annex.

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Updated on: 21-01-2015
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