The Codex Alimentarius Commission (CAC), during its 49th Session (CAC49), officially adopted the revised versions of two key international food safety guidelines. These updated documents provide globally recognized guidance for managing major microbiological hazards in the food industry and support the continuous improvement of food safety systems worldwide.
Newly Adopted Codex Guidelines
| Standard | Reference | Adoption date |
| Revised Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat | CXG 78-2011 | 6 July 2026 |
| Revised Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in Foods | CXG 61-2007 | 6 July 2026 |
Why Are These Updates Important?
These two Codex guidelines are internationally recognized references for controlling significant microbiological hazards in food production. They support food business operators, regulatory authorities, auditors, and food safety professionals in implementing effective risk-based food safety practices.
The revised guidelines are expected to have a direct impact on the implementation and review of:
- HACCP systems
- ISO 22000 Food Safety Management Systems
- Prerequisite Programs (PRPs)
- Microbiological hazard control strategies
- Verification and validation activities
Organizations involved in food production are encouraged to review the updated guidelines and evaluate whether changes to their food safety management systems, hazard analyses, or operational controls are required.
What Happens Next?
Khtowat for Quality will publish a series of technical articles analyzing the newly adopted Codex guidelines and highlighting their practical implications for food manufacturers.
In addition, an upcoming webinar will provide a detailed explanation of the key changes introduced in these revised documents, focusing on their practical implementation within food safety management systems.
Stay connected with Khtowat for Quality for the latest updates, expert analysis, and practical guidance on international food safety standards, Codex developments, HACCP, and ISO 22000.
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