These guidelines are intended for ready-to-eat foods and are applicable throughout the food chain, from primary production through consumption. However, based on the results of the FAO/WHO risk assessment, other available risk assessments and epidemiological evaluations, these guidelines will focus on control measures that can be used, where appropriate, to minimize and/or prevent the contamination and/or the growth of L. monocytogenes in ready-to-eat foods. These guidelines highlight key control measures that affect key factors that influence the frequency and extent of contamination of readyto- eat foods with L. monocytogenes and thus the risk of listeriosis. In many instances, these control measures are articulated in a general manner in the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969) as part of the general strategy for control of food borne pathogens in all foods. In providing these guidelines, it is assumed that these General Principles of Food Hygiene are being implemented. Those principles that are restated reflect the need for special attention for the control of L. monocytogenes. Good Hygienic Practices (GHPs) as specified in the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969) and other applicable codes of hygienic practice should be suitable to control L. monocytogenes in non readyto- eat foods. However, the additional measures described in the following guidelines 6 GSO Standard GSO /CAC/GL 61:2008 should be consulted and implemented, as necessary to control L. monocytogenes in readyto- eat foods.
GSO CAC/GL 61:2008 history
2008GSO CAC/GL 61:2008 Guidelines on the application of general principles of food hygiene to the control of listeria monocytogenes in foods