This is a discussion on the WHO/FAO Codex Alimentarius Commission International Food Standards, 1-1969, rev. 2020. We will focus on the changes from the previous version (2003), such as on General Principles, Management Commitment to Food Safety, Roles of Competent Authorities, Food Business Operators and Consumers; as well as highlight the key requirements of the different sections of the Standard.
For those intending to gain certification to GMP and/or HACCP and any of the GFSI-endorsed standards, i.e. BRCGS, IFS, SQF and FSSC - the Codex guidance is a useful basis for setting fundamental food safety controls that are recognized by the GFSI, as well as being accepted by local and foreign markets.
The objective of this webinar is to provide updates on the Codex Alimentarius requirements. We will also cover comparisons of the current (2020) version against the previous version. This Standard is the foundation of GMP-HACCP implementation and impacts food safety program implementation to meet both customer expectations and regulatory compliance.
- General Principles of Food Hygiene, CXC 1-1969:
- Objectives, Scope, and Use
- Roles of Competent Authorities, Food Business Operators and Consumers
- General Principles and Management Commitment to Food Safety
- Chapter 1: Good Hygiene Practices (updates to Sections 1 to 9)
- Chapter 2 HACCP Systems and Guidance for its Applications
- Summary of Key Changes
- Steps for Implementation
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to food, food production, food labeling and food safety. It has formed the basis for global standards for food safety, as a foundation for prerequisite programs and HACCP.
This webinar is aimed mainly at food manufacturers who may have little familiarity with the Codex standard, and those who wish to maintain their current level of compliance.
For further information please contact: firstname.lastname@example.org
Caleb Lawrence Alcala
Lead Auditor, Food and Feed Safety
SGS Canada Inc.
Caleb Lawrence Alcala is a Lead Auditor for Food and Feed Safety at SGS Canada Inc. He has over 20 years of experience in conducting 2nd and 3rd party audits of Quality Management Systems and Food Safety Management Systems and also 7 years of experience auditing Feed Safety HACCP Systems. Caleb is a Registered Lead Auditor for BRCGS for Food Safety Iss. 8, BRCGS Storage and Distribution, Iss. 4, and SQF Ed. 8.1 (Food Safety and Quality Standards for Manufacturing). In addition, he is a Lead Auditor for FSSC22000 v.5.1, Feed Assure 5.5 (2010), and Gluten Free Certification marks under the Allergen Control Group (ACG) and the Gluten Intolerance Group (GIG). Caleb holds a Bachelor’s degree in Food Technology from the University of the Philippines.
Regional Sales Manager, Pharmaceutical, Food, Cannabis, Training and Personal Care
SGS Canada Inc.
Mohit McLaren has over 10 years of technical audit and sales consultancy with SGS Canada and has established himself as an indispensable partner to clients in the Food industry.
Some of his certifications include:
- Certifications: ISO 9001, FSC, ISO 14001 & OHSAS 18001, 45001, 27001
- Medical Pharmaceutical certification EuGMP, cGMP, 22716, 21CFR 210/211, ICH Q7, GLP, GCP
- Food Safety, GMP, BRC, HACCP, FSSC 22000, SQF, Internal auditor
- Sustainability, SMETA