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CodeofHygienicPracticeforTableEggs
PHILIPPINE NATIONAL STANDARD
PNS/BAFS
ICS
BUREAU OF AGRICULTURE AND FISHERIES STANDARDS BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Phone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858 E-mail: [email protected] Website:www.bafps.da.gov.ph
Draft copy only
PHILIPPINENATIONALSTANDARDPNS/BAFSxx:CodeofHygienicPracticeforTableEggs
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1 Scope1
ThisCodeappliestotheprimaryproduction,sorting,grading,storing,anddistribution2oftableeggsproducedbydomesticatedchickenintendedforhumanconsumption.3
4
2 Objective5
The objective of this Code is to ensure the safety and suitability of table eggs by6applying theGeneral Principles of FoodHygiene (CAC/RCP 1-1969) to the particular7caseoftableeggs.Thedocumentdescribesthespecificconsiderationsforfoodhygiene8andsafetyassociatedwithallmethodsofprimaryproductionup todistribution.This9Codeappliestoalltableeggproducers.10
11
3 Normativereference12
The following referenced documents are indispensable for the application of this13document.Fordatedreferences,onlytheeditioncitedapplies.Forundatedreferences,14thelatesteditionofthereferenceddocument(includinganyamendments)applies.15
CAC/RCP1-1969,Generalprinciplesoffoodhygiene16
PNS/BAFS48:2016,Veterinarydrugresiduesinfood:MaximumResidueLimits(MRLs)17
PNS/BAFS,Tableeggs18
19
4 Definitionofterms20
Definitions of general expressions are included in the General Principles of Food21Hygiene (CAC/RCP1969).For thepurposeof this code, the termshave thedefinition22stated:23
244.125backyard26anyfarmorhouseholdraisingatleastoneheadofanimalorbirdanddoesnotqualify27asacommercialfarm28294.230breedingflock31
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groupofchickenraisedforthepurposeofproductionofthelayingflock3233
4.334broken35leakeregg36eggshowingbreaksofboththeshellandthemembrane,resultingintheexposureofits37content38394.440candling41examiningtheinteriorconditionofaneggandtheintegrityoftheshellbyrotatingor42causingtheeggtorotateinfrontoroveralightsourcethatilluminatesthecontentof43theegg44454.546commercialfarm47anyfarmwhich,forpoultrychicken,satisfiesatleastoneofthefollowingconditions:a)48500layersor1,000broilers,orb)100layersand100broilersifraisedincombination49504.651crackedegg52eggwithadamagedshell,butwithanintactmembrane53544.755dirtyegg56eggwithforeignmatterontheshellsurface,includingeggyolk,manureorsoil57584.859egglayingestablishment60facilitiesandthesurroundingareawhereprimaryproductionoftableeggstakesplace61
624.963layingflock64groupofchickenraisedforthepurposeofproductionoftableeggs.65664.1067microbiocidaltreatment68
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controlmeasure that practically eliminates the number ofmicroorganisms, including69pathogenicmicroorganismspresentinafoodorreducesthemtoalevelatwhichthey70donotconstituteahealthhazards71724.1173pasteurization74microbiocidal control measure where table eggs or egg products are subjected to a75process,usingheat toreducethe loadofpathogenicmicroorganismstoanacceptable76leveltoensuresafety77784.1279shelflife80period during which the table egg maintains its safety and suitability for human81consumption82
834.1384tableegg85eggdestinedtobesoldtotheendconsumerinitsshellandwithouthavingreceivedany86treatmentsignificantlymodifyingitsproperties87
8889
5 Generalprinciples9091
Fromprimaryproductiontothepointorconsumption,tableeggsshouldbesubjectto92controlmeasuresintendedtoachievetheappropriatelevelofpublichealthprotection.9394Wheneverappropriate,hygienicpracticesfortableeggsshouldbeimplementedwithin95the context ofHACCP systems as described in theAnnex to theGeneral Principles of96FoodHygiene(CAC/RCP1-1969).9798Controlmeasuresshouldbeeffectiveandvalidated,wherepracticable.99
100101
6 Primaryproduction102103
The farm should comply with the provisions stated in Philippine National Standard104(PNS)GoodAnimalHusbandryPractice(GAHP)forChicken(BroilerandLayer).105106
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6.1 Environmenthygiene107
Ifcontaminantsarepresentatlevelswhichmayresultinthetableeggbeingharmful108tohumanhealth,andcorrectiveorpreventiveactionshavenotbeentakentominimize109identifiedhazards,thesitesshouldnotbeuseduntilsuchactionshavebeenapplied.110
111
6.2 Flockmanagementandanimalhealth112
6.2.1 Where birds/flocks have been treated with veterinary drugs that can be113transferred to eggs, their eggs should be discarded until the withholding114period for the particular veterinary drug has been achieved. Established115maximumresidue levels(MRLs), including thoseestablishedbyCodex, for116residues of veterinary drugs in table eggs, may be used to verify such117measures.118
6.2.2 Appropriate sampling schemes and testing protocols should be used to119verify the effectiveness of on-farm controls of veterinary drug use and in120meetingestablishedMRLs.121
6.2.3 ParticularlyforcountrieswhereSalmonellaEnteritidishasbeenassociated122withpoultryortableeggs,monitoringforSEthroughfaecaltestingandthe123use of a vaccination protocol may reduce the risk of human illness. If a124vaccine is used, it should be approved by the competent authority.125Monitoring for SE can also include environmental testing of litter, dust,126ventilationfansetc.127
6.2.4 Disposing of table eggs from infected flocks still in production that128representa risk tohumanor flockhealth, ina safemanneror specifically129divertingthemtoaprocessthatensureseliminationofahazard.130
6.2.5 Where practicable, culling of Salmonella Enteritidis positive flocks or131slaughterinaccordancewithcountryrequirements.132
133
6.3 Feeding134
Asfeedcanbeasourceofcontamination,heatorothertreatmentoffeedto135reduceoreliminatepathogensincludingSalmonellashouldbeconsidered.136
137
6.4 Pestcontrol138
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6.4.1 Any pest control measures should not result in unacceptable levels of139residues,suchaspesticides,inorontableeggs.140
6.4.2 Ratbaitshouldalwaysbeplacedin“baitstations”sothattheyareobvious,141cannotbeaccessedbyanimalsorinsectstheyarenotintendedforandcan142beidentifiableandfoundeasilyforchecking.143
6.4.3 Any pest control chemicals should be stored in a manner that will not144contaminate the layingenvironment.Suchchemicalsshouldbestored ina145safemanner.Theyshouldnotbestoredinwetareasorclosetofeedstores146orbeaccessiblebybirds.147
148
6.5 Agriculturalandveterinarychemicals149
6.5.1 Transport,storageanduseofagriculturalandveterinarychemicalsshould150beinaccordancewiththemanufacturer’sinstructions.151
6.5.2 Storageanduseofagriculturalandveterinarychemicalsontheegg laying152establishment shouldbeevaluatedandmanaged, as theymay represent a153directorindirecthazardforthetableeggsandflock.154
6.5.3 Agriculturalandveterinarychemicalsshouldnotexceed limitsestablished155inPNS/BAFS48:2016VeterinaryDrugResiduesinFood:MaximumResidue156Limits (MRLs) and in the Codex Alimentarius Database for Pesticide157ResiduesinFoodandFeeds.158
159
6.6 Areasandestablishmentsforegglayingsystems160
6.6.1 The facilities used to house flocks should be cleaned and disinfected in a161waythatreducestheriskoftransferofpathogenstothenextflock.An“all-162in,all-out”step foreachpoultryhouseshouldbe followed,where feasible,163takingintoconsiderationmulti-agedpoultryhouses.Suchaprocesswould164givetheopportunitytoeliminaterodentsandinsectsbeforethenextflockis165introduced.166
6.6.2 Use of litter should be managed to reduce the risk of introducing or167spreadinghazards.168
6.6.3 Water delivery systems should be protected, maintained and cleaned, as169appropriate,topreventmicrobialcontaminationofwater.170
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6.6.4 Drainagesystemsandsystemsforstoringandremovalofmanureshouldbe171designed, constructed and maintained so as to prevent the likelihood of172contaminatingthewatersupplyortableeggs.173
6.6.5 Accumulations of broken table eggs, manure, or any other objectionable174materialsshouldbeminimizedinordertoreducethelikelihoodofcontact175withtableeggsandtominimizeattractingpestsintotheestablishment.176
6.6.6 Cleaning programs should include procedures for routine cleaning while177birds are in thepoultryhouse. Full cleaning anddisinfectionprogrammes178shouldbeappliedwhenpoultryhousesareempty.179
6.6.7 Cleaningproceduresforde-populatedpoultryhouseshouldcovercleaning180and/or sanitizing nest boxes/cages, poultry houses, disposing of181contaminated litter, nesting materials and feces from diseased birds and,182wherenecessary,safedisposalof tableeggs frominfected flocksanddead183ordiseasedbirds.184
185
6.7 Personnelhygieneandhealthstatus186
187
6.7.1 Personnelhygiene188
Personnel should be adequately instructed and/or trained to handle table eggs and189domesticatedbirdstoensuretheuseofgoodhygienicpracticesthatwillminimizethe190riskofeggorflockcontamination.191
192
6.7.2 Healthstatus193
People known, or suspected, to be suffering from, or to be a carrier of a disease or194illnesslikelytobetransmittedtobirdsorthroughtableeggsshouldnotbeallowedto195enteranybirdfacilityoreggcollectionorhandlingarea,ifthereisalikelihoodoftheir196contaminatingthebirdsorthetableeggs.Anypersonsoaffectedshouldimmediately197reportillnessorsymptomsofillnesstothemanagement.198
199
6.7.3 Personalcleanliness200
6.7.3.1 Personnelwhohavedirect contactwith tableeggsshouldmaintainahigh201degree of personal cleanliness and, where appropriate, wear suitable202
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protective clothing, footwear and head covering that is not likely to203introducecontaminationintoegglayingareas.204
6.7.3.2 Personnelshouldalwayswashtheirhandswithhand-cleansingagents:205
beforeandafterhandlingoftableeggs;206
eachtimetheyreturntohandlingareasafterabreak;and207
immediatelyafterusingthetoilet.208
209
6.7.4 Sanitaryfacilities210
6.7.4.1 Facilities should be available to ensure that an appropriate degree of211personalhygienecanbemaintained.212
6.7.4.2 Facilitiesshould:213
• be located incloseproximity towherevertableeggsordomesticated214birdsarehandled;215
• be constructed to facilitate hygienic removal of wastes and avoid216contamination of facilities, equipment, raw materials and the217immediateenvironment;218
• haveadequatemeans forhygienicallywashinganddryinghandsand219disinfectingfootwear;and220
• be maintained under sanitary conditions and in good repair at all221times.222
223
6.8 Documentationandrecordkeeping224
6.8.1 Recordsshouldbekept,asnecessaryandwherepracticable,toenhancethe225ability toverify theeffectivenessof thecontrolsystems. Documentationof226procedures canenhance the credibility andeffectivenessof the food safety227controlsystem.228
229
6.8.2 Withrespecttofoodsafety,recordsshouldbekepton:230
preventionandcontrolofaviandiseaseswithanimpactonpublichealth;231
identificationandmovementofbirdsandtableeggs;232
useofagriculturalandpestcontrolchemicals;233
natureandsourceoffeed,feedingredientsandwater;234
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useofveterinarydrugs/medicines;235
resultsoftestingwheretestingisperformed;236
healthstatusofpersonnel;237
cleaninganddisinfection;and238
traceability/producttracingandrecall.239
240
7 Collection,handling,storageandtransportoftableeggs241
Table eggs should be collected, handled, stored and transported in a manner that242minimizescontaminationand/ordamagetotheeggoreggshell,andwithappropriate243attentiontotime-temperatureconsiderations,particularlytemperaturefluctuations.244
245
7.1 Establishment:Designandfacilities246
The following guidelines are supplemental to Codex Section 4 and section 6 of the247General Principles of Food Hygiene (CAC/RCP 1- 1969) for establishments that248producetableeggs.SeeannexAandB.249
Where practicable, separate areas should be allocated for storage and processing of250eggproducts.251
252
7.2 Eggcollectionequipment253
7.2.1 Collectionequipmentshouldbemadeofmaterialsthatarenon-toxicandbe254designed, constructed, installed, maintained and used in a manner to255facilitategoodhygienicpractices.256
7.2.2 Eggcollectingequipmentandcontainersshouldbecleanedanddisinfected257regularly, or if necessary replaced, and with sufficient frequency to258minimizeorpreventcontaminationoftableeggs.259
7.2.3 Eggcollectingequipmentshouldbemaintainedinproperworkingcondition260andthisshouldbeperiodicallyverified.261
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7.3 Packagingandstorage263
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7.3.1 Eggpackaging andpackaging equipment should bedesigned, constructed,264maintainedandusedinamannerthatwillminimizedamagetotheeggshell265andavoidtheintroductionofcontaminantsinorontableeggs.266
7.3.2 Whenever table eggs are stored, it should be in amanner thatminimizes267damage to the eggshell and avoids the introduction of contaminants, or268growthofexistingmicroorganismsinorontableeggs,givingconsideration269totimeandtemperatureconditions.270
7.3.3 Wherepermanentequipment isused, it shouldbecorrosion-resistantand271easy to clean and disinfect or if necessary able to be dismantled and272reassembled.273
274
Controlofoperation275
7.4.1 Controloffoodhazards276
7.4.1.1 TableeggsshouldbesafeandsuitableasdefinedinPNSTableEggs.277
7.4.1.2 Alleffortsshouldbemadetoavoidproductionofdirtytableeggs.278
7.4.1.3 Controlmeasuresbasedonriskshouldbeinplacedtoensurethatprocess279andproductspecificationsaremet,andthehazardsinorontableeggsare280effectivelyidentifiedandcontrolled.281
7.4.1.5 Informationthatmaybeusefulforestablishingspecificationscouldinclude:282
flockhealthstatus(includingpathogensstatus);283
pathogenloadin/ontableeggs;284
agriculturalandVeterinarychemicalstatus;285
ageoftableeggs;286
handlingmethods;and287
microbiocidaltreatments.288
289
7.4.2 Keyaspectsofhygienecontrolsystems290
7.4.2.1 Temperatureandtimeissues291
From receipt of table eggs, through handling, sorting and grading, washing, drying,292treatment,packaging,storageanddistributiontopointofconsumption,consideration293
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shouldbegiventotimeandtemperatureandhumidityconditionsfortableeggssuch294that thegrowthofpathogenicmicroorganismswillbeminimizedand thesafetyand295suitabilityofthetableeggswillnotbeadverselyaffected.296
Temperaturefluctuationsshouldbeminimizedasmuchaspossible.297
298
8 Specificprocesssteps299
8.1 Handlingoftableeggs300
Tableeggsshouldbehandledduringall stagesofcleaning,sorting,grading,packing,301storinganddistribution inamannerthatavoidsdamage,minimizesmoistureonthe302shellsurfaceandpreventscontamination.303
Tableeggsintendedforthetableeggsmarketshouldbevisiblycleanpriortograding304andpacking.305
306
8.2 Sorting,gradingandpacking307
Crackedeggsshouldbesegregatedfromthoseintendedfortableeggmarket.308
Dirtyeggsmaybecleanedandifappropriatelycleaned,maybemarketedastableegg309orsentforfurtherprocessing.310
Broken/leakerandotherunsuitabletableeggsshouldbeidentifiedinsuchawaythat311theycannotbeusedforhumanconsumption,forexample,byappropriatelabellingorthe312useof a de-characterising agent (an additive thatmakes it clearly visible that the eggs313shouldnotbeprocessedintohumanfood,e.g.adenaturingagent).314
315
8.3 Cleaning316
Acleaningprocessmaybeusedtoremoveforeignmatterfromtheshellsurface,but317thisshouldbecarriedoutundercarefullycontrolledconditionssoastominimizedamage318totheshellsurface.319
Cleaningcanbeusedtoreducethebacterialloadontheoutsideoftheshell.320
If dry cleaning is undertaken, the methods used should minimize damage to the321protectivecuticle.322
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8.4 Washing,disinfectionanddrying324
Washingshouldbecarriedoutundercarefullycontrolledconditionssoastominimize325damagetotheshellandpreventcontaminationoftheeggcontents.326
Tableeggsshouldnotbesoakedpriortoorduringwashing.327
Waterused forwashing shouldbe potablewith appropriatewater temperature and328pHandquality.329
Ifcleaningcompoundsareused,theyshouldbesuitableforuseintableeggsandnot330adverselyaffectthesafetyoftheegg.331
Iftableeggsarewashed,theyshouldbedriedtominimizemoistureonthesurfaceof332theshellthatcanleadtocontaminationorgrowthofmold.Washingshouldbefollowedby333effectivesanitizingoftheshell.334
335
8.5 Inshelltreatment336
Wheretableeggsaretreatedtoeliminatepathogens(e.g. in-shellpasteurization)the337treatmentshouldnotadverselyaffectthesafetyorsuitabilityoftheegg.338
339
8.6 Storage340
Storagetemperatures,timesandhumidityshouldnothaveadetrimentaleffectonthe341safetyandsuitabilityoftableeggs.Thetimeandtemperatureconditionsandhumidityfor342eggstorageatthefarmshouldbeestablishedtakingintoaccountthehygienicconditionof343the table eggs, the hazards that are reasonably likely to occur, the end use of the table344eggs,andtheintendeddurationofstorage.345
Tableeggsshouldbestoredandtransportedunderconditionsthatwillnotadversely346affectthesafetyandsuitabilityoftheegg.347
Eggsmorethanoneweekfromtheirproductiondateshallbestoredattemperatures348notexceeding24degreesCelsius.349
Tableeggsareperishableproducts.350
Storageconditionsshouldminimizemoistureontheshellsurface.351
Temperaturefluctuationsduringstorageanddistributionshouldbeminimized.352
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9 Shelflifefortableeggs354
9.1 Thegrowthofpathogenicand/orspoilagemicroorganismstounacceptable355levelsmayaffecttheshelflifeoftableeggs.356
9.2 Theshelflifeoftableeggsisinfluencedbynumberoffactors,suchas:357
storageconditionsincludingtemperaturefluctuationandhumidity358
methodsandtreatments359
typeofpackaging360
9.3 Shelf life of table eggs should be established by the grader/packer,361consistentwithrequirementsofrelevantauthorities,basedon:362
informationfromtheproduceronthetimesincelay,timeandtemperatureinstorage363andtransport;364
typeofpackaging;365
likelihood of microbial growth, due to reasonably anticipated temperature abuse366duringstorage,distribution,retail, saleandhandlingbytheconsumerunderreasonably367foreseeableconditionsofdistribution,storageanduse.368
369
Transportation370
10.1 Transport vehicle should be accredited/registered by the competent371authority.372
10.2 Tableeggsshouldbetransportedinamannerthatwillminimizebreakage,373damageandcontamination374
10.3 Mobile containers and tankers should be cleaned and disinfected prior to375beingrefilled.376
10.4 Egg haulers (driver or individual in charge of transport to and from377packagingfacility)shouldusevehiclessuitable fortransportingtableeggs,378whichpermiteasyandthoroughcleaning.379
10.5 Tableeggs shouldbe transferredbetweenestablishmentspromptly.Table380eggs should be maintained at an appropriate temperature, including381avoiding fluctuations in temperatures that will result in condensation of382waterontheshellsurface.383
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11 Consumerawareness385
Where appropriate, advice should be made available to consumers on the safe386handling,use,preparationandconsumptionoftableeggs.387
388
12Training389
12.1 Persons engaged in egg hygiene activities should be trained and/or390instructedtoarequiredleveloftraining,knowledge,skillsandability.391
12.2 Trainingprogramsshould:392
providepersonnelwiththetraining,knowledge,skillsandabilityto393carryoutspecifiedegghygienetasks;394
providepracticaltrainingtotheextentrequired;395
ensure that personnel involved in supervisory roles have396appropriateskills;397
recognizeandbuildonprofessionalqualifications;and398
provide for the continuing education of persons involvedwith egg399hygiene.400
401
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AnnexA403
Establishment:Designandfacilities404
405
A.1Location406
407
A.1.1Establishments408
Potentialsourcesofcontaminationneedtobeconsideredwhendecidingwheretolocate409foodestablishments,aswellastheeffectivenessofanyreasonablemeasuresthatmightbe410taken to protect food. Establishments should not be located anywhere where, after411considering suchprotectivemeasures, it is clear that therewill remain a threat to food412safetyorsuitability.Inparticular,establishmentsshouldnormallybelocatedawayfrom:413
environmentallypollutedareasandindustrialactivitieswhichposeaseriousthreatof414contaminatingfood;415
areassubjecttofloodingunlesssufficientsafeguardsareprovided;416
areaspronetoinfestationsofpests;417
areaswherewastes,eithersolidorliquid,cannotberemovedeffectively.418
419
A.1.2Equipment420
Equipmentshouldbelocatedsothatit:421
permitsadequatemaintenanceandcleaning;422
functionsinaccordancewithitsintendeduse;and423
facilitiesgoodhygienepractices,includingmonitoring.424
425
A.2Premisesandrooms426
427
A.2.1Designandlayout428
Whereappropriate, the internaldesignand layoutof foodestablishmentsshouldpermit429good food hygiene practices, including protection against cross-contamination between430andduringoperationsbyfoodstuffs.431
432
A.2.2Internalstructuresandfittings433
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Structureswithinfoodestablishmentsshouldbesoundlybuiltofdurablematerialsandbe434easy tomaintain clean andwhere appropriate, able to be disinfected. In particular the435followingspecificconditionsshouldbesatisfiedwherenecessarytoprotectthesafetyand436suitabilityoffood:437
The surfaces ofwalls, partitions and floors should bemade of imperviousmaterials438withnotoxiceffectinintendeduse;439
Wallsandpartitionsshouldhaveasmoothsurfaceup toaheightappropriate to the440operation;441
Floorsshouldbeconstructedtoallowadequatedrainageandcleaning;442
Ceilings and overhead fixtures should be constructed and finished to minimize the443buildupofdirtandcondensation,andthesheddingofparticles.444
Windowsshouldbeeasytoclean,beconstructedtominimizethebuildupofdirtand445where necessary, be fitted with removable and cleanable insect-proof screens. Where446necessary,windowshouldbefixed;447
Doorsshouldhavesmooth,non-absorbentsurfaces,andbeeasy tocleanand,where448necessary,disinfectant;449
Workingsurfacesthatcomeintodirectcontactwithfoodshouldbeinsoundcondition,450durableandeasytoclean,maintainanddisinfect.Theyshouldbemadeofsmooth,non-451absorbentmaterials,andinerttothefood,todetergentsanddisinfectantsundernormal452operatingconditions.453
454
A.2.3Temporary/mobilepremisesandvendingmachines455
Premises and structures covered includemarket stalls,mobile sales and street vending456vehicles,temporarypremisesinwhichfoodishandledsuchastentsandmarquees.457
Suchpremisesandstructuresshouldbesited,designedandconstructedtoavoid,asfaras458reasonablepracticable,contaminatingfoodandharbouringpests.459
In applying these specific conditions and requirements, any food hygiene hazards460associatedwith such facilities shouldbe adequately controlled to ensure the safety and461suitabilityoffood.462
463
A.3Equipment464
465
A.3.1General466
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Equipmentandcontainers (other thanonce-onlyuse containersandpackaging) coming467into contact with food, should be designed and constructed to ensure that, where468necessary, they can be adequately cleaned, disinfected and maintained to avoid the469contamination of food. Equipment and containers should bemade ofmaterialswith no470toxiceffectinintendeduse.Wherenecessary,equipmentshouldbedurableandmovable471or capable of being dissembled to allow for maintenance, cleaning, disinfection,472monitoringand,forexample,tofacilitateinspectionforpests.473
474
A.3.2Foodcontrolandmonitoringequipment475
Inadditiontothegeneralrequirementsinparagraph4.3.1,equipmentusedtocook,heat476treat, cool, store or freeze food should be designed to achieve the required food477temperatures as rapidly as necessary in the interests of food safety and suitability, and478maintainthemeffectively.Suchequipmentshouldalsobedesignedtoallowtemperatures479tobemonitoredandcontrolled.Wherenecessary,suchequipmentshouldhaveeffective480meansofcontrollingandmonitoringhumidity,air-flowandanyothercharacteristiclikely481tohaveadetrimental effecton the safetyor suitabilityof food.These requirementsare482intendedtoensurethat:483
harmfulorundesirablemicro-organismsortheirtoxinsareeliminatedorreducedto484safelevelsortheirsurvivalandgrowthareeffectivelycontrolled.485
whereappropriate,criticallimitsestablishedinHACCP-basedplanscanbemonitored;486and487
temperatures and other conditions necessary to food safety and suitability can be488rapidlyachievedandmaintained.489
490
A.3.3Containersforwasteandinediblesubstances.491
Containers for waste, by-product and inedible or dangerous substances, should be492specificallyidentifiable,suitablyconstructedand,whereappropriate,madeofimpervious493material.Containersusedtoholddangeroussubstancesshouldbe identifiedand,where494appropriate,belockabletopreventmaliciousoraccidentalcontaminationoffood.495
496
A.4Facilities497
498
A.4.1Watersupply499
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An adequate supply of potable water with appropriate facilities for its storage,500distributionandtemperaturecontrol,shouldbeavailablewhenevernecessarytoensure501thesafetyandsuitabilityoffood.502
503
PotablewatershouldbeasspecifiedinthelatesteditionofWHOGuidelinesforDrinking504WaterQuality, orwaterofhigher standard.Non-potablewater (foruse in, for example,505firecontrol,steamproductionrefrigerationandothersimilarpurposeswhereitwouldnot506contaminate food), shall have a separate system. Non-potable water systems shall be507identifiedandshallnotconnectwith,orallowreflux,into,potablewatersystems.508
509
A.4.2Drainageandwastedisposal510
Adequate drainage andwaste disposal systems and facilities should be provided. They511shouldbedesignedandconstructedsothattheriskofcontaminatingfoodorthepotable512watersupplyisavoided.513
514
A.4.3Cleaning515
Adequatefacilities,suitablydesignated,shouldbeprovidedforcleaningfood,utensilsand516equipment.Suchfacilitiesshouldhaveanadequatesupplyofhotandcoldpotablewater517whereappropriate.518
519
A.4.4Personnelhygienefacilitiesandtoilets520
Personnelhygiene facilities shouldbeavailable to ensure that anappropriatedegreeof521personalhygienecanbemaintainedandtoavoidcontaminatingfood.Whereappropriate,522facilitiesshouldinclude:523
adequatemeansofhygienicallywashinganddryinghands,includingwashbasinsand524asupplyofhotandcold(orsuitablytemperaturecontrolled)water;525
lavatoriesofappropriatehygienicdesign;and526
adequatechangingfacilitiesforpersonnel.527
528
Suchfacilitiesshouldbesuitablelocatedanddesignated.529
530
A.4.5Temperaturecontrol531
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Dependingonthenatureofthefoodoperationsundertaken,adequatefacilitiesshouldbe532available for heating, cooling, cooking, refrigerating and freezing food, for storing533refrigerated or frozen foods, monitoring food temperatures, and when necessary,534controllingambienttemperaturestoensurethesafetyandsuitabilityoffood.535
536
A.4.6Airqualityandventilation537
Adequatemeansofnaturalormechanicalventilationshouldbeprovided,inparticularto:538
minimize air-borne contamination of food, for example, from aerosols and539condensationdroplets;540
controlambienttemperatures;541
controlhumidity,wherenecessary,toensurethesafetyandsuitabilityoffood.542
543
Ventilation systems should be designed and constructed so that air does not flow from544contaminated areas to clean areas and, where necessary, they can be adequately545maintainedandcleaned.546
547
A.4.7Lighting548
Adequate natural or artificial lighting should be provided to enable the undertaking to549operate in a hygienic manner. Where necessary, lighting should not be such that the550resulting colour is misleading. The intensity should be adequate to the nature of the551operation.Lightingfixturesshould,whereappropriate,beprotectedtoensurethatfoodis552notcontaminatedbybreakages.553
554
A.4.8Storage555
Where necessary, adequate facilities for the storage of food, ingredients and non-food556chemicals(e.g.cleaningmaterials,lubricants,fuels)shouldbeprovided.557
Whereappropriate,foodstoragefacilitiesshouldbedesignedandconstructedto:558
permitadequatemaintenanceandcleaning;559
avoidpestaccessandharbourage;560
enablefoodtobeeffectivelyprotectedfromcontaminationduringstorage;and561
wherenecessary,provideanenvironmentwhichminimizesthedeteriorationof food562(e.g.bytemperatureandhumiditycontrol).563
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The type of storage facilities required will depend on the nature of the food. Where565necessary, separate, secure storage facilities for cleaning materials and hazardous566substancesshouldbeprovided.567
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AnnexB569
Establishment:Maintenanceandsanitation570
571
B.1Maintenanceandcleaning572
573
B.1.1General574
Establishment and equipment should be kept in an appropriate state of repair and575conditionto:576
facilitateallsanitationprocedures;577
functionasintended;578
prevent contamination of food, e.g. from metal shards, flaking plaster, debris and579chemicals.580
Cleaning should be remove food residues and dirt which may be a source of581contamination.Thenecessarycleaningmethodsandmaterialswilldependonthenature582ofthefoodbusiness.Disinfectionmaybenecessaryaftercleaning.583
Cleaningcanbecarriedoutbytheseparateorthecombineduseofphysicalmethods,such584asheat,scrubbing,turbulentflow,vacuumcleaningorothermethodsthatavoidtheuseof585water,andchemicalmethodsusingdetergents,alkalisoracids.586
Cleaningprocedureswillinvolve,whereappropriate:587
removinggrossdebrisfromsurfaces;588
applying a detergent solution to loosen soil and bacterial film and hold them in589solutionorsuspension;590
rinsingwithwaterwhichmay complieswith section4, to remove loosened soil and591residuesofdetergent;592
drycleaningorotherappropriatemethods forremovingandcollectingresiduesand593debris;and594
where necessary, disinfection with subsequent rinsing unless the manufacturers’595instructionsindicateonscientificbasisthatrinsingisnotrequired.596
597
B.2Cleaningprograms598
Cleaninganddisinfectionprogramsshouldensurethatallpartsoftheestablishmentare599appropriatelyclean,andshouldincludethecleaningofcleaningequipment.600
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Cleaning anddisinfectionprograms should be continually and effectivelymonitored for601theirsuitabilityandeffectivenessandwherenecessary,documented.602
Whereappropriate,programsshouldbedrawnupinconsultationwithrelevantspecialist603expertadvisors.604
605
B.3Pestcontrolsystems606
607
B.3.1General608
Pestsposeamajorthreattothesafetyandsuitabilityoffood.Pestinfestationscanoccur609where there are breeding sites and supply of food. Good Hygienic Practices should be610employed to avoid creating an environment conducive to pests. Good sanitation,611inspection of incoming materials and good monitoring can minimize the likelihood of612infestationandtherebylimittheneedforpesticides.613
614
B.3.2Preventingaccess615
Building should be kept in good repair and condition to prevent pest access and to616eliminatepotentialbreedingsites.Holes,drainsandotherplaceswherepestsarelikelyto617gain access should be kept sealed. Wire mesh screens, for example on open windows,618doors and ventilators,will reduce theproblemof pest entry.Animals should,wherever619possible,beexcludedfromthegroundsoffactoriesandfoodprocessingplants.620
621
B.3.3Harbourageandinfestation622
Theavailabilityof foodandwaterencouragespestharbourageandinfestation.Potential623foodsourcesshouldbestoredinpest-proofcontainersand/orstackedabovetheground624andawayfromwalls.Areasbothinsideandoutsidefoodpremixesshouldbekeptclean.625Whereappropriate,refuseshouldbestoredincovered,pest-proofcontainers.626
627
B.3.4Monitoringanddetection628
Establishments and surrounding areas should be regularly examined for evidence of629infestation.630
631
B.3.5Eradication632
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Pest infestationsshouldbedealtwith immediatelyandwithoutadverselyaffecting food633safety or suitability. Treatment with chemical, physical or biological agents should be634carriedoutwithoutposingathreattothesafetyorsuitabilityoffood.635
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B.4Wastemanagement637
Suitableprovisionmustbemadefortheremovalandstorageofwaste.Wastemustnotbe638allowed to accumulate in foodhandling, food storage, andotherworking areas and the639adjoiningenvironmentexceptsofarasisunavoidableforthefunctioningofthebusiness.640
Wastestoresmustbekeptappropriatelyclean.641
642
B.5Monitoringeffectiveness643
Sanitationsystemsshouldbemonitoredforeffectiveness,periodicallyverifiedbymeans644suchasauditpre-operationalinspectionsor,whereappropriate,microbiologicalsampling645ofenvironmentandfoodcontactsurfacesandregularlyreviewedandadaptedtoreflect646changedcircumstances.647
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Bibliography649
650
[1] CAC/RCP15–1976,CodeofHygienicPracticeforEggsandEggProducts651
[2] PNS/BAFS184:2016,CodeofGoodAnimalHusbandryPracticesforChickens652–BroilersandLayers653
[3] PNS/BAFS168:2015,CodeofHygienicPracticeforMeat654
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