CXG_061 即食食品卫生--李斯特杆菌控制通用原则.pdf
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CAC/GL 61 - 2007 Page 1 of 28
GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD HYGIENE TO
THE CONTROL OF LISTERIA MONOCYTOGENES IN FOODS
CAC/GL 61 - 2007
Table of Content
INTRODUCTION 4
SECTION I - Objectives 6
SECTION II - SCOPE 6
2.1 SCOPE 6
2.2 DEFINITIONS 6
SECTION III - PRIMARY PRODUCTION 7
3.1 ENVIRONMENTAL HYGIENE 7
3.2 HYGIENIC PRODUCTION OF FOOD SOURCES 7
3.3 HANDLING, STORAGE AND TRANSPORT 7
3.4.CLEANING, MAINTENANCE AND PERSONNEL HYGIENE AT PRIMARY PRODUCTION 7
SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES 7
4.1 LOCATION 8
4.1.1 Establishments 8
4.1.2 Equipment 8
4.2 PREMISES AND ROOMS 8
4.2.1 Design and Layout 8
4.2.2 New construction/renovations 8
4.2.3 Temporary/mobile premises and vending machines 8
4.3 EQUIPMENT 8
4.3.1 General 8
4.3.2 Food control and monitoring equipment 9
4.3.3 Containers for waste and inedible substances 9
4.4 FACILITIES 9
4.4.1 Water supply 9
4.4.2 Drainage and waste disposal 9
4.4.3 Cleaning 9
4.4.4 Personnel hygiene facilities and toilets 9
4.4.5 Temperature control 9
4.4.6 Air quality and ventilation 9
4.4.7 Lighting 9
4.4.8 Storage 9
SECTION V - CONTROL OF OPERATION 9
5.1 CONTROL OF THE FOOD HAZARD 10
5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS 10
5.2.1 Time and temperature control 10
5.2.2 Specific process steps 10
5.2.3 Microbiological and other specifications 11
5.2.4 Microbiological cross-contamination 11
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