Progress on verification of Codex Alimentarius Code of Good Practice for
Control of Viruses in Foods
Mateja Ambrožič and Peter Raspor
VITAL 3rd Annual Consortium MeetingNational Veterinary Research Institute, Pulawy,
Poland12th-14th April 2010
WP7 Delivering impact
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
Agenda About Codex Alimentarius T7.1 Verification of the Codex Alimentarius Guidelines
on the Application of General Principles of Food Hygiene to the Control of Viruses in Foods
T7.1a Systems verification- methodology T7.1a Systems verification- results T7.1a Systems verification- results: Guidelines or
COGP? T7.1a Systems verification- results: Inconsistent
terminology concept T7.1a Systems verification- results: Personal hygiene T7.1a Systems verification- results: Consumers What was done so far Conclusions
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
About Codex Alimentarius
The Codex Alimentarius Commission, established by the FAO and WHO in the 1960s, has become the single most important international reference point for developments associated with food standards.
The Codex Alimentarius is a collection of standards, codes of practice, guidelines and other recommendations.
Codex Alimentarius Commission (CAC) joint FAO/WHO Food Standards Programme. (2006). Uderstanding the Codex Alimentrarius. Resource document: FAO/WHO Food Standards Programme
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
About Codex Alimentarius
The 40th Session of the Codex Committee on Food Hygiene set in motion the first international work on a Code of Hygienic Practice for the Control of Viruses in Food, which is in this stage entitled PROPOSED DRAFT GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF
FOOD HYGIENE TO THE CONTROL OF VIRUSES IN FOOD AT STEP 3
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
About Codex Alimentarius-Proposed Draft (July, 2009)
Section I: Objectives
Section II: Scope, use and definition
Section III: Primary production
Section IV: Establishment: Design and facilities
Section V: Control of operation
Section VI: Establishment: Maintenance and sanitation
Section VII: Establishment: Personal hygiene
Section VIII: Transportation
Section IX: Product Information and consumer awareness
Section X: Training
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
About Codex Alimentarius-Proposed Draft (July, 2009)
Annex 1: Hygienic practice by food handlers for control of HAV and NoV in ready to eats foods
Annex 2: Annex to the control of HAV and NoV in bivalve molluscs
Annex 3: Control of HAV and NoV in fresh produce
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
Agenda About Codex Alimentarius
T7.1 Verification of the Codex Alimentarius Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Foods
T7.1a Systems verification- methodology T7.1a Systems verification- results T7.1a Systems verification- results: Guidelines or
COGP? T7.1a Systems verification- results: Inconsistent
terminology concept T7.1a Systems verification- results: Personal hygiene T7.1a Systems verification- results: Consumers What was done so far Conclusions
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1 Verification of the Codex Alimentarius Guidelines on the Application of General
Principles of Food Hygiene to the Control of Viruses in Foods
Divided into 3 subtasks: T7.1a Systems verification T7.1b Process verification T7.1c Organised consultation with Expert
Holders
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
Agenda About Codex Alimentarius T7.1 Verification of the Codex Alimentarius Guidelines
on the Application of General Principles of Food Hygiene to the Control of Viruses in Foods
T7.1a Systems verification- methodology T7.1a Systems verification- results T7.1a Systems verification- results: Guidelines or
COGP? T7.1a Systems verification- results: Inconsistent
terminology concept T7.1a Systems verification- results: Personal hygiene T7.1a Systems verification- results: Consumers What was done so far Conclusions
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- methodology
The study was performed in two parts: The screeining and review of FDA Food Code
2009, Codex Alimentarius Recommended codes of good practices (CAC/RCP) and FSANZ Food Code as global most important recognised food safety practices in their working area. The rewiev was focused only on the integration of “viruses” in each code
The SWOT analysis of each section of Propesd Draft
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- methodology
The research method of qualitative SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis was used to analyze the Codex Alimetarius Proposed draft:
SWOT analysis is tool consisting of two parts: An analysis of the internal strengths and
weaknesses (any internal asset or a deficit, which enables or prevents the Proposed draft to effectively carry out its mission)
An analysis of external environment (any external circumstance or trend, which enables or prevents the Proposed draft's role and operations.
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
Agenda About Codex Alimentarius T7.1 Verification of the Codex Alimentarius Guidelines
on the Application of General Principles of Food Hygiene to the Control of Viruses in Foods
T7.1a Systems verification- methodology T7.1a Systems verification- results T7.1a Systems verification- results: Guidelines or
COGP? T7.1a Systems verification- results: Inconsistent
terminology concept T7.1a Systems verification- results: Personal hygiene T7.1a Systems verification- results: Consumers What was done so far Conclusions
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- results
Critical comparison in the form of suggested augmentation/amendments to the Proposed Draft
D7.2 Paper with suggested augmentation or amendments to the Proposed draft (Month 26)
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- results Guidelines or COGP?
Guidelines or Code of good practice?
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsInconsistent terminology concept
These Guidelines are intended to control viruses from farm to fork in all kinds of foods, but only in conjunction with GHP as specified in other essential recommended CA COGP of older dates.
Consistent terminology concept should be used
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsInconsistent terminology
Proposed draft
Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003)
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsInconsistent terminology
Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003)
Coode of Hygienic Practice for Precooked and Cooked Foods in Mass Catering (CAC/RCP 39-
1993)
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsInconsistent terminology
Food Code 2009
FSANZ Food Code
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsInconsistent terminology
Differentiation between expressions “food-borne viruses”, “enteric viruses” and “zoonotic viruses”
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsInconsistent terminology
Abbreviations for listed viruses in definition section, although the abbreviations are used in the text
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsInconsistent terminology
Differentiation between “potable water” “high quality water” and “safe growing water”, when referring to water?
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsInconsistent terminology
CAC as international reference point should form and uniform terminology in the filed.
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- results
Proposed draft identifies production processes, describes requirements for hygienic and sanitary facilities, control of processing operation to control viral contamination, but there are gaps in control procedures regard to the limited procedures for routine detection of viruses.
Solution: strict personal hygiene
Development and/or implementation of
effective procedures (project VITAL) for
respected food supply chain
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsPersonal hygiene
Prevent food handlers to contaminate food due to poor GHP.
Chapter “Employee health” in Food Code 2009 (FDA), describes strict responsibilities of the persons in charge and employees, restriction and exclusion in detail. This model is introducing the list of 5 most important pathogens (NoV, HAV, Salmonella typhi, Shigella species, Staphylococcus aureus and Streptococcus pyogenes), which have high infectivity via contamination of food by infected handlers. The same model took over also Australian Code (FSANZ).
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsPersonal hygiene
Proposed Draft: Lack of strict control of personal hygiene
practice Duplication of facts from section to section
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsPersonal hygiene
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsPersonal hygiene
Duplication of requirements from section to section
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsPersonal hygiene
Duplication of general part and annexes (nothing new)
General part
Annex 1: Hygienic practice by food handlers for control of HAV and NOV in ready to eat foods
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsConsumers
Private households are responsible for 38% of all verified outbreaks and are the main settings of the verified outbreaks occurred in the EU (EFSA, The Community Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and food-borne outbreaks in the European Union in 2008.)
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsConsumers
Outbreaks of food-borne illness occurring in private homes are less likely to be reported than those in commercial and public premises.
EFSA. (2010). The Community Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and food-borne outbreaks in the European Union in 2008. The EFSA Journal, 1496 (288 pp).
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsConsumers
These Guidelines provide advice to governments on a framework ...... with a view towards protecting the health of consumers and ensuring fair practices in food trade.
But FOOD HANDLER = CONSUMER
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsConsumers
In these days we are facing with: Insufficient knowledge and awareness of food
safety issues among food handlers Insufficient informed consumers about food
safety principles at home
sufficient training + sufficient product information
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsConsumers
The activities in the Proposed draft are also aimed at the awareness of importance of education and training and GHP, but emphasis on acquisition of specific knowledge and skills with a look towards to the importance of refreshing trainings should be performed.
Collaboration with third party experts
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsConsumers
Public training courses can be organized also for consumers, because consumers have inadequate knowledge measures needed to prevent food-borne illness in the home
FightBAC campaign, Food Safe Partnership Campaign
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
Agenda About Codex Alimentarius T7.1 Verification of the Codex Alimentarius Guidelines
on the Application of General Principles of Food Hygiene to the Control of Viruses in Foods
T7.1a Systems verification- methodology T7.1a Systems verification- results T7.1a Systems verification- results: Guidelines or
COGP? T7.1a Systems verification- results: Inconsistent
terminology concept T7.1a Systems verification- results: Personal hygiene T7.1a Systems verification- results: Consumers
What was done so far Conclusions
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
What was done so far
SWOT anlysis of the Proposed Draf the proposed revised VITAL Description of Work was perfomed
Draft of the paper with suggested augmentation/amendments to the draft was also sent to VITAL coordinator
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
Conclusions
Proposed draft should be further developed and clarified regarding procedures, methods and terminology.
Is month 26 as D7.2 appropriate for suggesting augmentation/amendments to the Draft?
NO, because analyzed version form July 2009 is in preliminary stage of its development and as such is not
final document
Because of that we can not accomplish D7.2 in month 26
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
Conclusions
What we shall do?
In spite of fact that Codex Alimentarius “viral COGP” is not ready yet
we have to start develop Guidance manuals,
which has to be developed in month 39.
Codex Alimentarius “viral COGP” according
to their plan will be published in July 2012 Codex Committee on Food Hygiene: Proposals for new
work and/or revision of existing standards: code of hygienic practice for the control of viruses in foods (CX/FX 08/40/9), Sept. 2008
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
Conclusions
What we shall do to reach D7.2 in time? D7.2 Paper with suggested augmentation or
amendments to the Proposed draft should be delivered in month 26
It was delivered as final draft to coordinator in month 24
Coordinator judgement is that this paper is premature since additional changes in “Codex Alimentarius Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Foods”can be expected.
Our proposal is that we publish it as it is since we can not wait until July 2012
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
Thanks/Hvala!CONTACTS:Professor Dr. Peter Raspor, DDr.H.C.Head of Chair of Biotechnology, Microbiology and Food Safety
Mateja AmbrožičChair of Biotechnology, Microbiology and Food Safety
Biotechnical Faculty, University of LjubljanaJamnikarjeva 1011001 LJUBLJANASLOVENIJA
Tel.: +386 (0)1 423 11 61Fax: +386 (0)1 256 57 82
http://www.bf.uni-lj.si/zivilstvo/o-oddelku/katedre-in-druge-org-enote/za-biotehnologijo-mikrobiologijo-in-varnost-zivil.html
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- results Guidelines or COGP?
Codes of good practice define the production, processing, manufacturing, transport and storage practices for individual foods or groups of foods that are considered essential to ensure the safety and suitability of foods for consumption in a uniform manner (CAC, 2006).
Codex Alimentarius Commission (CAC) joint FAO/WHO Food Standards Programme. (2006). Uderstanding the Codex Alimentrarius. Resource document: FAO/WHO Food Standards Programme.
Biotechnical faculty, University of Ljubljana http://www.bf.uni-lj.si/
T7.1a Systems verification- resultsGuidelines or COGP?
Codex guidelines fall into principles that set out policy in certain key areas and guidelines for the interpretation of these principles or for the interpretation of the provisions of the Codex general standards (CAC, 2006). In the cases of food additives, contaminants, food hygiene and meat hygiene the basic principles governing the regulation of these matters are built into the relevant standards and codes of practice (CAC, 2006).
Codex Alimentarius Commission (CAC) joint FAO/WHO Food Standards Programme. (2006). Uderstanding the Codex Alimentrarius. Resource document: FAO/WHO Food Standards Programme.
