REP13/FH JOINT FAO/WHO FOOD STANDARDS PROGRAMME ...

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REP13/FH Appendix I 32 INTERNATIONAL FEDERATION FOR PRODUCE STANDARDS (IFPS) Mr Jacco VOOJIS Chair IFPS Food Safety Committee Telerscooperatie FresQ u.a. Postbus 125 2670 AC Naaldwijk NETHERLANDS Tel: +31(0)174524221 Fax: +31(0)174524229 E-mail: j.voojis@fresq.nl INTERNATIONAL LIFE SCIENCES INSTITUTE (ILSI) Mr Eiryu SANATANI Suntory Business Expert Limited 2-3-3 Diaba, Minato-ku 135-8631 Toyko JAPAN Tel: +81-3-5579-1521 Fax: +81-2-5579-1725 E-mail: eiryu_sanatani@suntory.co.jp INTERNATIONAL POULTRY COUNCIL (IPC) Mr Mark LOBSTEIN Director of Technical Services USA Poultry & Egg Export Council 2300 West Park Place Blvd., Suite 100 30087 Stone Mountain, GA UNITED STATES OF AMERICA Tel: +1-770 413-0006 E-mail: mlobstein@usapeec.org SAFE SUPPLY OF AFFORDABLE FOOD EVERYWHERE (SSAFE) Mr Brian COVINGTON Director of Global Regulatory Affairs- SSAFE Officer Keystone Foods 300 Barr Harbor Drive, Suite 600 19428 West Conshohocken, PA UNITED STATES OF AMERICA Tel: +1-610-517-4611 E-mail: brian.covington@keystonefoods.com FOOD AND AGRICULTURAL ORGANIZATION (FAO) Ms Sarah CAHILL Food Safety Officer FAO/JEMRA Secretariat Nutrition and Consumer Protection Division Viale delle Terme di Caracalla 00153 Rome ITALY Tel: +390657053614 Fax: +390657054593 E-mail: sarah.cahill@fao.org CODEX SECRETARIAT - CODEX SECRÉTARIAT – SECRETARÍA CODEX Ms Verna CAROLISSEN-MACKAY Food Standards Officer FAO/WHO Food Standards Programme Viale delle Terme di Caracalla 00153 Rome ITALY Tel: +39065 7055629 Fax: +39065 7054593 E-mail: verna.carolissen@fao.org Ms Annamaria BRUNO Senior Food Standards Officer FAO/WHO Food Standards Programme Via delle Terme di Caracalla 00153 Roma ITALY Tel: +39 6570 56254 Fax: +39 6570 54593 E-mail: annamaria.bruno@fao.org UNITED STATES SECRETARIAT – SECRÉTARIAT DES ÉTATS UNIS – SECRETARÍA DE LOS ESTADOS UNIDOS Ms Jasmine CURTIS Program Analyst U.S. Codex Office U.S. Department of Agriculture 1400 Independence Avenue, SW Room 4865 20250 Washington, DC UNITED STATES OF AMERICA Tel: +1 202 690 1124 Fax: +1 202 720 3157 E-mail: jasmine.curtis@fsis.usda.gov Ms Marie MARATOS International Issues Analyst U.S. Codex Office U.S. Department of Agriculture 1400 Independence Avenue, SW Room 4865 20250 Washington, DC UNITED STATES OF AMERICA Tel: +1 202 690 4795 Fax: +1 202 720 3157 E-mail: marie.maratos@fsis.usda.gov WORLD HEALTH ORGANIZATION (WHO) Ms Mina KOJIMA Technical Officer World Health Organization Department of Food Safety and Zoonoses 20, Avenue Appia 1211 Geneva 27 SWITZERLAND Tel: +41 22 791 29 20 Fax: +41 22 791 48 07 E-mail: kojimam@who.int
REP13/FH Appendix II 33 ENDORSEMENT OF THE HYGIENE PROVISIONS DRAFT REGIONAL CODE OF PRACTICE FOR STREET-VENDED FOODS (NEAR EAST REGION) APPENDIX II (Proposed changes are presented as follows: addition/ new text in underlined bold font; deletion in strikethrough font) 2.3 Definitions For the purposes of the present guidelines, the terms used herein shall have the following definitions: 2.3.1 Appliances The whole or any part of any utensil, machinery, instrument, apparatus or article used or intended for use, in or for making, preparing, keeping, selling or supplying of food. 2.3.2 Clean water Water that does not compromise food safety in the circumstance of its use (definition used in The Code of Hygienic Practice for Fresh Fruit and Vegetables) from any natural source where there is no reason to believe the water is contaminated. 2.3.3 Crockery All tools used for food serving and consumption (whether non-disposable or disposable), such as and they include cups (glasses), plates, trays, mugs, spoons, forks, ladles… etc. 2.3.4 Disposable articles Any appliance, container, implement, utensil or wrapper that is intended for use only once in the preparation, storage, display, serving consumption or sale of food. 2.3.5 Impermeable Preventing the passage/absorption of water and/or fluids. 2.3.6 Microorganisms Any microscopic living organism that can cause disease or food spoilage. 2.3.7 Street food vendor Individual selling street foods in street food stalls or centres. 2.3.8 Perishables Perishable food Any food that needs to be kept refrigerated to minimize or prevent growth of food poisoning organisms (and/or food spoilage) (e.g. food that consists wholly or in part of milk, milk products, eggs, meat, poultry, fish or shellfish).Food that is of such a type or is in such a condition that it may spoil. 2.3.9 Potable/Drinking water Treated water, which shall comply with WHO Guidelines for Drinking Water Quality. 2.3.10 Readily Perishable Food Perishable food that consists wholly or partly of milk, milk products, eggs, meat, poultry, fish or shellfish, or ingredients that are capable of supporting the progressive growth of microorganisms that can cause food spoilage, food poisoning and other food borne illnesses.
Page 1 and 2: E REP13/FH JOINT FAO/WHO FOOD STAND
Page 3 and 4: REP13/FH iii Summary and Conclusion
Page 5 and 6: REP13/FH 1 INTRODUCTION 1. The Code
Page 7 and 8: REP13/FH 3 18. The Representative o
Page 9 and 10: REP13/FH 5 Section 4.3 Relationship
Page 11 and 12: REP13/FH 7 PROPOSED DRAFT GUIDELINE
Page 13 and 14: REP13/FH 9 Provisions on protection
Page 15 and 16: REP13/FH 11 3.2.3 Personnel Health,
Page 17 and 18: REP13/FH 13 Conclusion 123. The Com
Page 19 and 20: REP13/FH 15 SUMMARY STATUS OF WORK
Page 21 and 22: REP13/FH Appendix I 17 BARBADOS Mr
Page 23 and 24: REP13/FH Appendix I 19 Mr Jeff FARB
Page 25 and 26: REP13/FH Appendix I 21 Mr Mohamed A
Page 27 and 28: REP13/FH Appendix I 23 JAPAN - JAPO
Page 29 and 30: REP13/FH Appendix I 25 Ms Ogochukwu
Page 31 and 32: REP13/FH Appendix I 27 Mr Demba SOW
Page 33 and 34: REP13/FH Appendix I 29 UNITED STATE
Page 35: REP13/FH Appendix I 31 INTERNATIONA
Page 39 and 40: REP13/FH Appendix II 35 4.1.1 No ve
Page 41 and 42: REP13/FH Appendix II 37 Immediately
Page 43 and 44: REP13/FH Appendix II 39 7.3 Serving
Page 45 and 46: REP13/FH Appendix II 41 (g) be prov
Page 47 and 48: REP13/FH Appendix III 43 APPENDIX I
Page 49 and 50: REP13/FH Appendix III 45 3. GENERAL
Page 51 and 52: REP13/FH Appendix III 47 The popul
Page 53 and 54: REP13/FH Appendix III 49 further in
Page 55 and 56: REP13/FH Appendix IV 51 2.3 Definit
Page 57 and 58: REP13/FH Appendix IV 53 Reassessmen
Page 59 and 60: REP13/FH Appendix IV 55 3.3.1 Preve
Page 61 and 62: REP13/FH Appendix IV 57 5.7 Documen
Page 63 and 64: REP13/FH Appendix IV 59 The import
Page 65: REP13/FH Appendix V 61 Goal 2: Prom

REP13/FH JOINT FAO/WHO FOOD STANDARDS PROGRAMME ...

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