CAC/RCP 47-2001 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food
INTRODUCTION
Food may become contaminated or reach their destination in an unsuitable condition for consumption unless control measures are taken during transport. Such condition may occur even where adequate hygiene measures have been taken earlier in the food chain. Adequate transportation systems should be in place which will ensure that foods remain safe and suitable for consumption upon delivery and assist countries to assure continued trade.
Good communication between shipper/manufacturer, transporter and receiver of foods is essential. They share responsibility for food safety on this part of the food chain. Food manufacturers or receivers are responsible for communicating to transporters specific food safety control procedures required during transportation.
This document is formatted in accordance with the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.3 (1997)), which must be consulted in the use of this Code. Those sections of this Code that require specific food safety requirements beyond those contained in the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.3 (1997)), due to specific transportation characteristics, are noted and the specific requirements are detailed.
This code is not applicable to, and do not take precedence over, other Codex commodity - specific codes already in existence for such commodities in bulk, for example the Recommended International Code of Practice for the Storage and Transport of Edible Oils and Fats in Bulk (CAC/RCP 36-1987, Rev.1 – 1999).
