Different between HACCP Codex 2003 & latest version 2020

Codex Alimentarius has recently revised its General Principles of Food Hygiene (CXC 1-1969) in 2020. Chapter One of this document describes GHPs, which are the basis of all food hygiene systems to support the production of safe and suitable food. Chapter Two describes HACCP. HACCP principles can be applied throughout the food chain from primary production to final consumption and their implementation should be guided by scientific evidence of risks to human health.

There are some changes among the HACCP Codex 2003 and HACCP Codex 2020. Here is the summary of changes.

1. Changes of the standard structure

The standard has been reorganized into two sections: good hygiene practices and HACCP principle. A general principle has been added to the structure of good hygiene practices.

2. Training and Competence

The training and competence section has been improved. There have been several additional factors that must be considered when evaluating the amount of training required. The following should be included in the training:

Training topics to be considered and evaluation of the training effectiveness.
personnel that engages directly or indirectly with contact with food should have sufficient understanding of food hygiene
topic on how to prevent contamination in food
topic on good hygiene practices, personal hygiene, principle of food hygiene
topic on – action when food hygiene problems are observed
Develop a refresher training

3. Changes in HACCP Principles

	HACCP Principle (Codex 2003)	HACCP Principle (Codex 2020)
Principle 1	Conduct a hazard analysis	Conduct a hazard analysis and identify control measures
Principle 2	Determine the Critical Control Points (CCPs)	Determine the Critical Control Point (CCPs)
Principle 3	Establish Critical limits	Establish Validated Critical limits
Principle 4	Establish a system to monitor control of CCPs	Establish a system to monitor control of CCPs
Principle 5	Establish the corrective actions to be taken when monitoring indicates that a particular CCP is not under control	Establish the corrective actions to be taken when monitoring indicates a deviation from a critical limit at a CCP has occurred
Principle 6	Establish procedures for verification to confirm that the HACCP system is working effectively	Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as intended
Principle 7	Establish documentation concerning all procedures and records appropriate to these principles and their application	Establish documentation concerning all procedures and records appropriate to these principles and their application

4. Added new allergen awareness and management control requirements

In HACCP 2003 they do not focus more on allergen but in the latest version they put more about focus on the allergen control. Other than physical, chemical and biological hazards, Codex HACCP 2020 adds to the risk by mandating allergen control. The The “Food Allergen Management Code of Practice for Food Business Operators” has laid out the standards for allergen management (CXC 334-2020) such as:

Presence of allergens in raw materials and finished goods must be identified.
Control of allergen from cross-contamination ( storage, maintenance and cleaning)
hazard analysis process to identify allergen risk and the control needed

5. New requirements of food safety culture

Food safety culture has been added in Codex 2020 version. Management is responsible to build a positive food safety culture. It can be improved through:

build commitment to food safety culture in policy or mission
set expectations and recognization to the employee that contribute
enhance the awareness of food hygiene for all personnel
improve leadership to lead all personnel to follow food safety practice
sufficient resources to improve food safety culture
improve training program

6. Product identification and traceability requirements

The requirement for traceability of the product has been added in HACCP Codex 2020. The traceability/product tracing system should be designed and implemented according to the Principles for Traceability/Product Tracing as a Tool within the Food Inspection and Certification System (CXG 60-2006).

7. Consumer Education

Consumer education part has been enhanced. Consumers should also be informed of the WHO 5 Keys to Safer Food and educated to apply appropriate food hygiene measures (e.g. proper handwashing, adequate storage and cooking, and avoiding cross-contamination) to ensure that their food is safe and suitable for consumption.