CAC/RCP 19-1979 Code of Practice for Radiation Processing of Food
INTRODUCTION
Food irradiation is the processing of food products by ionizing radiation in order to, among other things, control foodborne pathogens, reduce microbial load and insect infestation, inhibit the germination of root crops, and extend the durable life of perishable produce. Many countries are using industrial irradiators for processing of food products for commercial purposes.
The regulatory control of food irradiation should take into consideration the General Standard for Irradiated Foods (CODEX-STAN 106-1983) and this Code.
The purpose of regulatory control of irradiated food products should be:
a) to ensure that radiation processing of food products is implemented safely and correctly, in accordance with all relevant Codex standards and codes of hygienic practice;
b) to establish a system of documentation to accompany irradiated food products, so that the fact of irradiation can be taken into account during subsequent handling, storage and marketing; and
c) to ensure that irradiated food products that enter into international trade conform to acceptable standards of radiation processing and are correctly labelled.
The purpose of this Code is to provide principles for the processing of food products with ionizing radiation that are consistent with relevant Codex Standards and codes of hygienic practice. Food irradiation may be incorporated as part of a HACCP-plan where applicable; but a HACCP-plan is not required for the use of radiation processing of food processed for purposes other than for food safety. The provisions of this Code will provide guidance to the radiation processor to apply the Hazard Analysis and Critical Control Point (HACCP) system, as recommended in the General Principles of Food Hygiene (CAC/RCP 1-1969), where applicable for food safety purposes, to foods processed by ionizing radiation.
