HACCP Codex 2020
- Food safety culture: The document now emphasizes the importance of food safety culture, which is the shared beliefs, values, and attitudes that create an environment in which food safety is a priority. This means that food businesses need to create a culture where everyone is committed to food safety and where everyone understands their role in preventing foodborne illness.
- Risk-based approach: The document now takes a more risk-based approach to food safety, which means that the focus is on identifying and controlling the hazards that are most likely to cause foodborne illness. This means that food businesses need to assess the risks associated with their products and processes and then implement control measures to mitigate those risks.
- Allergens: The document now includes more specific requirements for the control of allergens. This is because allergens can cause serious allergic reactions, and it is important for food businesses to take steps to prevent cross-contamination of allergens.
- HACCP principles: The document now provides a more detailed description of the HACCP principles, making it easier for food businesses to implement HACCP. This includes a clear definition of each principle and examples of how the principles can be implemented in practice.
In addition to these key changes, HACCP Codex 2020 also includes a number of other updates, such as:
- New definitions for terms such as “acceptable level” and “competent authority.”
- Enhanced requirements for training and documentation.
- Increased emphasis on traceability.
- New requirements for the control of pests and contaminants.
Overall, HACCP Codex 2020 is a significant update to the HACCP standard. The changes in the document reflect the latest thinking on food safety and they are designed to help food businesses to improve their food safety management systems.
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