Industry Codes of Practice

IMACE Code of Hygiene [January 1999]

Purpose and scope
Product and Process Design Principles
Raw Materials and Packaging Materials
Plant Equipment and Processes
Plant Cleaning and Sanitation
Personnel
Finished Products
Appendices

Purpose and scope

The purpose of this Code is to provide guidance for the manufacturing of fat spreads under good hygienic conditions.(GMP). It also offers the opportunity to obtain a complete and accurate picture of a process and its control measures.
The Code applies to fat products, containing not more than 95% fat intended primarily for use as spreads. However it does not apply to fat spreads derived exclusively from milk and/or milk products to which other substances necessary for their manufacture have been added. It only includes margarine and products used for similar purposes (both spreadable and liquid ) including cooking and baking and excludes mayonnaise and cheese spreads. The products covered are foods in the form of an emulsion, principally of water and edible fats and oils.
The measures indicated to ensure the safety and wholesomeness of fat products shall apply from raw materials until the sale or supply of the finished product during their shelf life. The Code contains references to a number of general guidelines for hygiene in food manufacturing operations, such as the Council Directive on Hygiene of Foodstuffs 93/43/EEC and the FAO/WHO Codex Alimentarius General Principles of Food Hygiene 1988 (under revision). Definitions of Food hygiene, Code of hygienic practice, Hazard Analysis Critical Control Point (HACCP) can be found in those general guidelines (refer also to Annex III).
The Code covers the specific recommendations for manufacturing plants and processes producing fat products. It should be used in conjunction with legislation and is intended to facilitate its implementation. It will be regularly updated.
The setting-up and management of safe manufacturing operations are ensured by the application of HACCP principles. HACCP is based on the recognition that manufacturers are responsible for determining the critical aspects of producing safe foods. It helps food manufacturers to improve the efficiency of control by providing a disciplined, systematic approach to procedures for assuring food safety.
The HACCP based system described in this Code is a model and should be adapted to each product and each manufacturing process.
The Code has been written by experts of national margarine associations, members of IMACE.