CAC/RCP 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering
EXPLANATORY PREFACE
A. This Code has, as far as possible, been made consistent with the format and content of the General Principles of Food Hygiene.
B. The need for this Code is based on the following considerations:
1. Epidemiological data show that many outbreaks of food poisoning are caused by food produced in mass catering.
2. Large-scale catering operations are particularly hazardous because of the way the food is stored and handled.
3. Outbreaks can involve large numbers of people.
4. Persons fed by mass catering are often especially vulnerable - for instance children, the elderly and hospital patients, especially those who are immuno-compromised.
C. The Hazard Analysis Critical Control Point (HACCP) system has been applied to the Code.
The HACCP System consists of:
1. An assessment of hazards associated with growing, harvesting, processing/manufacturing, marketing, preparation and/or use of a given raw material or food product.
2. Determination of critical control points required to control any identified hazard(s).
3. Establishment of procedures to monitor critical control points.
