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CAC/RCP39Page1of18CODEOFHYGIENICPRACTICEFORPRECOOKEDANDCOOKEDFOODSINMASSCATERINGCAC/RCP39-19931CONTENTSPAGEEXPLANATORYPREFACE.............................................................................................................................2SectionI-SCOPE......................................................................................................................2SectionII-DEFINITIONS.............................................................................................................3SectionIII-HYGIENEREQUIREMENTSINPRODUCTION/HARVESTINGAREA.................................4SectionIV-(A)PRODUCTIONORPREPARATIONESTABLISHMENT:DESIGNANDFACILITIES.........................................................................................................4(B)SERVINGROOMS:DESIGNANDFACILITIES..........................................................9SectionV-ESTABLISHMENT:HYGIENEREQUIREMENTS.............................................................9SectionVI-PERSONNELHYGIENEANDHEALTHREQUIREMENTS................................................12SectionVII-ESTABLISHMENT:HYGIENICPROCESSINGREQUIREMENTS.......................................131TheCodeofHygienicPracticeforPrecookedandCookedFoodsinMassCateringwasadoptedbytheCodexAlimentariusCommissionatits20thSessionin1993.TheCodehasbeensenttoallMemberNationsandAssociatedMembersofFAOandWHOasanadvisorytext,anditisforindividualgovernmentstodecidewhatusetheywishtomakeofit.TheCommissionhasexpressedtheviewthatcodesofpracticemightprovideusefulchecklistsofrequirementsfornationalfoodcontrolorenforcementauthorities.CAC/RCP39Page2of18CODEOFHYGIENICPRACTICEFORPRECOOKEDANDCOOKEDFOODSINMASSCATERINGCAC/RCP39-1993EXPLANATORYPREFACEA.ThisCodehas,asfaraspossible,beenmadeconsistentwiththeformatandcontentoftheGeneralPrinciplesofFoodHygiene.B.TheneedforthisCodeisbasedonthefollowingconsiderations:1.Epidemiologicaldatashowthatmanyoutbreaksoffoodpoisoningarecausedbyfoodproducedinmasscatering.2.Large-scalecateringoperationsareparticularlyhazardousbecauseofthewaythefoodisstoredandhandled.3.Outbreakscaninvolvelargenumbersofpeople.4.Personsfedbymasscateringareoftenespeciallyvulnerable-forinstancechildren,theelderlyandhospitalpatients,especiallythosewhoareimmuno-compromised.C.TheHazardAnalysisCriticalControlPoint(HACCP)systemhasbeenappliedtotheCode.TheHACCPSystemconsistsof:1.Anassessmentofhazardsassociatedwithgrowing,harvesting,processing/manufacturing,marketing,preparationand/oruseofagivenrawmaterialorfoodproduct.2.Determinationofcriticalcontrolpointsrequiredtocontrolanyidentifiedhazard(s).3.Establishmentofprocedurestomonitorcriticalcontrolpoints.ThecriticalcontrolpointshavebeenidentifiedintheCodeandexplanatorynotesdescribingtheriskandgivingthetypeandfrequencyofcontrolstobeapplied,havebeeninsertedinconnectionwiththerelevantparagraphs.(CCP-Notes)WHO/ICMSF1982.ReportoftheWHO/ICMSFMeetingonHazardAnalysis,CriticalControlPointSysteminFoodHygiene.WorldHealthOrganizationVPH82/37,Geneva,andalsotheICMSFhandbookontheprinciplesandapplicationofHACCP).D.ProperlytrainedinspectorsandpersonnelandanadequatesanitaryinfrastructurearenecessaryinordertoimplementtheCodesatisfactorily.SECTIONI-SCOPE1.ThisCodedealswiththehygienicrequirementsforcookingrawfoodsandhandlingcookedandprecookedfoodsintendedforfeedinglargegroupsofpeople,suchaschildreninschools,theelderlyeitherinoldpeopleshomesorbymeansofmealsonwheels,patientsinnursinghomesandhospitals,personsinprisons,schoolsandsimilarinstitutions.Thesecategoriesofpeoplearesuppliedasgroupswiththesametypesoffoods.Inthissocialtypeofmasscateringtheconsumerhaslimitedchoiceinthefood,heorsheeats.CAC/RCP39Page3of18ThisCodeisnotintendedforindustrialproductionofcompletemeals,butmaygiveguidanceonspecificpointstothosewhoareinvolved.Forreasonsofsimplicity,foodsservedrawtotheconsumer,arenotincluded.Thisdoesnotnecessarilymeanthatthesefoodswillnotconstituteahazardtohealth.2.ThefoodscoveredinthiscodearedefinedatSectionIIparagraphs2.6.aand2.6.b.Theinformationinthefollowingparagraphsrefersonlytoprecookedfoodsasdefinedatparagraphs2.6.b:Paragraphs4.3.14.2,4.3.14.3,4.3.19.2,7.6,7.7,7.8,7.9.4and7.9.5.SECTIONII-DEFINITIONS2.ForthepurposesofthisCodethefollowingexpressionshavethemeaningstated:2.1Catering-thepreparation,storageand,whereappropriate,deliveryoffoodforconsumptionbytheconsumerattheplaceofpreparationoratasatelliteunit.2.2CateringEstablishment-akitchenwherefoodispreparedorreheatedforcatering.2.3ChilledFood-productintendedtobemaintainedattemperaturesnotexceeding4°Cinanypartoftheproductandstoredfornolongerthanfivedays.2.4Cleaning-theremovalofsoil,foodresidues,dust,greaseorotherobjectionablematter.2.5Contamination-theoccurrenceofanyobjectionablematterintheproduct.2.6a)CookedFood-foodscookedandkepthotorreheatedandkepthotforservingtotheconsumer.b)PrecookedFoods-foodscooked,rapidlychilledandkeptrefrigeratedorfrozen.2.7Disinfection-thereduction,withoutadverselyaffectingthefoodbymeansofhygienicallysatisfactorychemicalagentsorphysicalmethods,ofthenumberofmicro-organismstoaleveltha