CAC/GL 22R-1997 Regional Guidelines for the Design of Control Measures for Street-Vended Foods (Africa)
INTRODUCTION
People have the right to expect the food they eat to be safe and suitable for consumption. Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely affect trade and consumer confidence.
International food trade, and foreign travel, are increasing, bringing important social and economic benefits. But this also makes the spread of illness around the world easier. Eating habits too, have undergone major change in many countries over the last two decades and new food production, preparation and distribution techniques have developed to reflect this. Effective hygiene control, therefore, is vital to avoid the adverse human health and economic consequences of foodborne illness, foodborne injury, and food spoilage. Everyone, including farmers and growers, manufacturers and processors, food handlers and consumers, has a responsibility to assure that food is safe and suitable for consumption.
These Guidelines lay a firm foundation for ensuring food hygiene. It recommends a HACCP-based approach wherever possible to enhance food safety as described in the Recommended International Code of Practice – General Principles of Food Hygiene.
The controls described in these Guidelines are recognized as essential to ensure the safety and suitability of food for consumption. The Guidelines are commended to Governments, industry (including individual primary producers, manufacturers, processors, food service operators and retailers) and consumers alike.
