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How to contact us
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Isabelle DAVIEAU welcomes & assists you from 9.00 a.m. to 5.30 p.m. CEERAM S.A.S. 1, allée de la Filée BP 54424 44244 La Chapelle sur Erdre France T : +33 240 842 539 F : +33 240 894 562 contact@ceeram.com Access map
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Codex Alimentarius |
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 PROPOSED DRAFT GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD HYGIENE TO THE CONTROL OF VIRUSES IN FOODhttp://www.cclac.org/documentos/CCFH/2010/3%20Documentos/Documentos%20Ingles/fh42_05e.pdf BACKGROUND Based on the recommendations of the working group, the 40th Session of the Codex Committee on Food Hygiene agreed to start new work on viruses in food and asked the 32nd Session of the Commission to approve new work on the Code of Hygienic Practice for the Control of Viruses in Food. Following the request of the Committee, the 32nd Session of the Commission (29 June – 4 July 2009) approved this new work (N07-2009). The Committee also agreed to establish a physical working group led by The Netherlands, open to all interested parties, working in English only, to meet in March 2009 to develop the Code of Hygienic Practice for Control of Viruses in Food for circulation at Step 3 for comments and consideration by the next session of the Committee. During the 41st Session of the Codex Committee on Food Hygiene the document Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food was introduced by The Netherlands. The Committee concluded that additional work was necessary on the development of the Guidelines and agreed to establish a physical working group, led by The Netherlands, working in English only, to revise the proposed draft Guidelines taking into account comments received and additional information to be gathered. This working group meeting was held in The Netherlands, 25-26 March 2010 and prepared the Proposed Draft Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food for circulation at Step 3 for comments (see Appendix I). The list of participants is provided in Appendix II |
