CODEX
General Principles of Food Hygiene CXC 1-1969, Rev. 2022
Codex Alimentarius
FAO / WHO Codex Alimentarius Commission · International food standards, guidelines and codes of practice
Codex Alimentarius is the international reference collection of food standards recognized by the WTO SPS Agreement. The General Principles of Food Hygiene (CXC 1-1969) provides the global baseline for Good Hygiene Practices and HACCP, and is supported by codes of practice, maximum residue limits, contaminant standards and labeling standards.
Key points
- CXC 1-1969 Chapter One covers Good Hygiene Practices; Chapter Two covers the HACCP system and application guidelines.
- Codex standards are voluntary but serve as the benchmark in international trade disputes.
- General Standard for Contaminants and Toxins (CXS 193-1995) sets maximum levels for lead, cadmium, mycotoxins and more.
- General Standard for Food Additives (CXS 192-1995) governs permitted additives and use levels.
CXC 1-1969 Chapter One — Good Hygiene Practices
The baseline hygiene requirements applying to the whole food chain.
Key Codex Standards & Codes
Frequently referenced Codex texts in a quality department.
Forms referencing CODEX
Sanitation & GMPMaster Sanitation Schedule & RecordSanitation & GMPGMP / Facility Walkthrough InspectionMonitoring & VerificationWater & Sanitizer Concentration LogAudit & ComplianceInternal Audit ReportAudit & ComplianceManagement Review MinutesTraining & PersonnelTraining Attendance & Competency Record