Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 19: Application of HACCP (12 steps) – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) 19.3: 19.3 Step 3: Identify intended use and users

The use the FBO intends and the uses expected by the next FBO or consumer are described, taking account of external information about how consumers actually use the product. In specific cases (hospitals, for example) vulnerable groups are considered; where food is made specifically for vulnerable people, enhanced process controls, more frequent monitoring, product testing to verify controls, or other activities may be needed for a high level of assurance.

Maintained by Gerard Blokdyk

What else in your programme already covers this

This control maps to 2 controls across 2 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.

ISO 22000:2018 · 1 control

  • 8.5.1 Preliminary steps to enable hazard analysis
  • 3-801 3-801 Additional safeguards for highly susceptible populations

Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.

Other controls in Section 19: Application of HACCP (12 steps) – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Query this from an agent

The graph holds this control, the 2 it maps to, and the evidence behind each claim, over MCP and REST.