In September 2020, the Codex Alimentarius Commission revised the Code of Practice – General Principles of Food Hygiene (CXC 1-1969) and its HACCP annex.
There have been many changes made, compared to the 2003 code revision. It provides more guidance on the important health issue of allergens which complements the adoption of a new Codex code of practice on allergen management.
The revision of HACCP 2003 has some minor changes, additions, and updates that are common best practices in the food industry such as the inclusion of traceability as a Good Hygiene Program, verification of cleaning programs, and prevention of cross-contamination including allergen management.
Join Denise Webster, Food Safety Expert, on June 17, 2021, at 11 am EDT to learn more about these changes.