Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
The Codex Alimentarius international code for food hygiene: good hygiene practices across the food chain (primary production, premises and equipment, training, cleaning and pest control, personal hygiene, control of operation, allergens, recall, labelling and transport) and the HACCP system applied in 12 steps, as revised in 2022 with CCP decision tools.
Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) is a compliance framework from International (Codex Alimentarius Commission) with 11 domains and 77 controls that map to 6 other frameworks. The largest domains are Section 13: Control of operation – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) (17 controls), Section 19: Application of HACCP (12 steps) – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) (14 controls), Section 9: Establishment, design of facilities and equipment – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) (13 controls). Every control below carries what it requires and what an assessor expects to see.
Framework summaries on this platform are AI-assisted interpretations for educational and compliance planning purposes. They do not reproduce or replace the official standards. Refer to the authoritative source for the definitive text. Framework names and trademarks belong to their respective organisations.
Framework Domains (11)
Section 10: Training and competence – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
| Code | Title |
|---|---|
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::10.1 | 10.1 Awareness and responsibilities |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::10.2 | 10.2 Training programmes |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::10.3 | 10.3 Instruction and supervision |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::10.4 | 10.4 Refresher training |
Section 11: Maintenance, cleaning and disinfection, pest control – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 12: Personal hygiene – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
| Code | Title |
|---|---|
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::12 | 12 Personal hygiene policies |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::12.1 | 12.1 Health status |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::12.2 | 12.2 Illness and injuries |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::12.3 | 12.3 Personal cleanliness |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::12.4 | 12.4 Personal behaviour |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::12.5 | 12.5 Visitors and other persons from outside the establishment |
Section 13: Control of operation – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 14: Product information and consumer awareness – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
| Code | Title |
|---|---|
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::14.1 | 14.1 Lot identification and traceability |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::14.2 | 14.2 Product information |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::14.3 | 14.3 Product labelling |
Section 15: Transportation – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
| Code | Title |
|---|---|
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::15.1 | 15.1 Transportation: general |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::15.2 | 15.2 Transport conveyance and container requirements |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::15.3 | 15.3 Use and maintenance of conveyances and containers |
Section 19: Application of HACCP (12 steps) – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
| Code | Title |
|---|---|
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.1 | 19.1 Step 1: Assemble the HACCP team and identify the scope |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.10 | 19.10 Step 10 / Principle 5: Establish corrective actions |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.11.1 | 19.11.1 Step 11 / Principle 6: Validation of the HACCP plan |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.11.2 | 19.11.2 Step 11 / Principle 6: Verification procedures |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.11.3 | 19.11.3 Step 12 / Principle 7: Documentation and record keeping |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.12 | 19.12 HACCP training |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.2 | 19.2 Step 2: Describe the product |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.3 | 19.3 Step 3: Identify intended use and users |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.4 | 19.4 Step 4: Construct the flow diagram |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.5 | 19.5 Step 5: On-site confirmation of the flow diagram |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.6 | 19.6 Step 6 / Principle 1: Hazard analysis and control measures |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.7 | 19.7 Step 7 / Principle 2: Determine the critical control points |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.8 | 19.8 Step 8 / Principle 3: Establish validated critical limits |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::19.9 | 19.9 Step 9 / Principle 4: Establish a monitoring system for each CCP |
Section 8: Primary production – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
| Code | Title |
|---|---|
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::8.1 | 8.1 Environmental control in primary production |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::8.2 | 8.2 Hygienic production |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::8.3 | 8.3 Handling, storage and transport in primary production |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::8.4 | 8.4 Cleaning, maintenance and personnel hygiene in primary production |
Section 9: Establishment, design of facilities and equipment – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Sections 1 to 7: Introduction, general principles, definitions – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
| Code | Title |
|---|---|
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::5 | 5 General principles of food hygiene |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::5.1 | 5.1 Management commitment to food safety and food safety culture |
Sections 16 to 18: HACCP principles and general guidelines – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
| Code | Title |
|---|---|
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::18.1 | 18.1 Prerequisites and conditions for applying HACCP |
| codex-general-principles-of-food-hygiene-cxc-1-1969-rev-2022::18.2 | 18.2 Flexibility for small and less developed food businesses |
Your Compliance Coverage
If you comply with Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022), you already cover:
US FDA Food Code 2026
45%
35 controls mapped
Compare →ISO 22000:2018
43%
33 controls mapped
Compare →Australia Food Standards Code Standard 3.2.2 Food Safety Practices and General Requirements
25%
19 controls mapped
Compare →+ 3 more: Australia Food Standards Code Standard 3.2.3 Food Premises and Equipment (16%), BRCGS Global Standard for Food Safety Issue 9 (12%)
See all 6 mapped frameworks ↓Maps to 6 other frameworks
Coverage is not the same as your position
This page shows what Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) overlaps with in general. Where your organisation actually stands, against the standard you are going for and the certifications you already hold, is a different question. Same graph and the same recorded refutations, scoped to you rather than to a pair.
The Compliance Position Diagnostic, $5,000 fixed, ten business daysWhat is Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) and who does it apply to?
Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) is a compliance framework from International (Codex Alimentarius Commission) with 11 domains and 77 controls. The Codex Alimentarius international code for food hygiene: good hygiene practices across the food chain (primary production, premises and equipment, training, cleaning and pest control, personal hygiene, control of operation, allergens, recall, labelling and transport) and the HACCP system applied in 12 steps, as revised in 2022 with CCP decision tools. It is used by organisations to establish and maintain compliance with industry standards and regulatory requirements.
What does Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) actually require?
Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) has 77 controls organised across 11 domains. The largest domains are Section 13: Control of operation – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) (17 controls), Section 19: Application of HACCP (12 steps) – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) (14 controls), Section 9: Establishment, design of facilities and equipment – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) (13 controls). Each control defines specific requirements that organisations must implement to achieve compliance.
If I already comply with another framework, how much of Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) do I already cover?
Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) maps to 6 other compliance frameworks. The top mapping partners are US FDA Food Code 2026 (45% coverage), ISO 22000:2018 (43% coverage), Australia Food Standards Code Standard 3.2.2 Food Safety Practices and General Requirements (25% coverage). Use our comparison tool to explore control-level mappings between frameworks.
How do I implement Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)?
Start your Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) compliance journey by running a self-assessment on our platform to identify your current compliance posture. Our AI advisory can answer specific questions about Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) requirements, and cross-framework mapping helps you leverage existing controls from other frameworks you may already comply with. Create a free account to access all 77 controls and track your progress.
Start Your Compliance Journey
Create a free account to run self-assessments, get AI advisory, and track your compliance progress across 844 frameworks.
Get Started Free →Free forever — no credit card required