CAC_GL 78-2011 Uidelines For The Control Of Campylobacter And Salmonella In Chicken Meat
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ID： |
CB9C69233B554F4A920E9E005F0C091D |
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文件大小(MB)： |
0.17 |
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页数： |
26 |
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文件格式： |
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日期： |
2011-9-3 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/GL 78-2011 Page 1 of 26,GUIDELINES FOR THE CONTROL OF CAMPYLOBACTER AND SALMONELLA IN CHICKEN,MEAT,CAC/GL 78-2011,Table of contents,1. Introduction,2. Objectives,3. Scope and use of the guidelines,3.1 Scope,3.2 Use,4. Definitions,5. Principles applying to control of Campylobacter and Salmonella in,chicken meat,6. Risk profiles,7. Primary production-to-consumption approach to control measures,7.1 Generic flow diagram for application of control measures,7.2 Availability of control measures,8. Control measures for Steps 1 to 11 (Primary Production),9. Control measures for Steps 12 to 24 (Processing),10. Control measures for Steps 25 to 30 (Distribution Channels),11. Risk-based Control Measures,11.1 Development of Risk-based Control Measures,11.2 Availability of a Web-Based Decision Support Tool,12. Implementation of control measures,12.1 Validation of Control Measures,12.2 Prior to Validation,12.3 Validation,12.4 Implementation,12.5 Verification of Control Measures,13. Monitoring and review,13.1 Monitoring,13.2 Review,CAC/GL 78-2011 Page 2 of 26,1. INTRODUCTION,1. Campylobacteriosis and salmonellosis are the two most frequently reported food borne diseases,worldwide and chicken meat is considered to be one of the most important food vehicles. The burden of the,diseases and the cost of control measures are highly significant in many countries and contamination with,zoonotic Campylobacter and Salmonella1 has the potential to severely disrupt trade between countries.,2. The Guidelines apply a risk management framework (RMF) approach as advocated in the Codex,Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM) (CAC/GL 63-2007).,“Preliminary Risk Management Activities” and “Identification and Selection of Risk Management Options”,are represented by the guidance developed for control measures at each step in the food chain. Following,sections on “Implementation” and “Monitoring” complete application of all the components of the RMF.,3. The Guidelines build on general food hygiene provisions already established in the Codex system,and develop potential control measures specific for Campylobacter and Salmonella of public health,relevance in chicken meat. In this context, the Guidelines give effect to the Codex Alimentarius Commission,(CAC) commitment to developing standards that are based on sound science and risk assessment2. Potential,control measures for application at single or multiple steps are presented in the following categories:,?Good hygienic practice (GHP) - based. They are generally qualitative in nature and are based on,empirical scientific knowledge and experience. They are usually prescriptive and may differ considerably,between countries.,?Hazard-based. They are developed from scientific knowledge of the likely level of control of a,hazard at a step (or series of steps) in a food chain, have a quantitative base in the prevalence and/or,concentration of Campylobacter or Salmonella, and can be validated as to their efficacy in hazard control at,the step. The benefit of a hazard-based measure cannot be exactly determined without a specific risk,assessment; however, any significant reduction in pathogen prevalence and / or concentration is expected to,provide significant human health benefit.3,4. Examples of control measures that are based on quantitative levels of hazard control have been,subjected to a rigorous scientific evaluation and review in development of the Guidelines. Such examples are,illustrative only and their use and approval may vary amongst member countries. Their inclusion in the,Guidelines illustrates the value of a quantitative approach to hazard reduction throughout the food chain and,where the web-based decision tool is applied, the likely level of public health protection that may result from,particular food-chain scenarios and choices of control measures at the national level.,5. The Guidelines are presented in a flow diagram format so as to enhance practical application of a,primary production-to-consumption approach to food safety. This format:,?Demonstrates differences and commonalities in approach for control measures for Campylobacter,and Salmonella.,?Illustrates relationships between control-measures applied at different steps in the food chain.,?Highlights data gaps in terms of scientific justification / validation for GHP-based control measures.,?Facilitates development of HACCP plans at individual premises and national levels.,1 Human pathogens of public health relevance only. For the purposes of this document, all references to Salmonella and,Campylobacter relate only to human pathogens.,2 Objective 2 “P……
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