Sanitary Regulations and Norms – 2nd Partial Exam Guide

Vocabulary flashcards summarizing Mexican sanitary NOMs, regulatory agencies and key food-safety concepts discussed in the lecture.

Seafood-borne disease risk

Main hazard linked to poorly handled seafood; can cause food-borne illnesses or intoxications in consumers.

Sanitary norms for seafood

Rules intended to protect public health and ensure the safety of seafood products.

NOM-242-SSA1-2009

Establishes sanitary specifications and test methods for fishery products throughout production, processing, storage and marketing.

Sources of seafood contamination

Contaminated waters, improper handling practices or lack of refrigeration that introduce bacteria, parasites or viruses.

Prohibited practices in seafood handling

Workers may not smoke, eat or wear jewelry in seafood-processing areas.

COFEPRIS

Mexican Federal Commission for Protection against Sanitary Risks; inspects markets, restaurants and sales points to enforce food-safety laws.

SENASICA export certification

Official authorization required for Mexican seafood plants to ship products to the U.S. or EU and subject to continuous surveillance.

BPM (Buenas Prácticas de Manufactura)

Good Manufacturing Practices; basic hygiene program to prevent contamination during food processing.

POES (Procedimientos Operativos Estandarizados de Saneamiento)

Sanitation Standard Operating Procedures that describe daily cleaning and disinfection activities in food plants.

HACCP (Hazard Analysis and Critical Control Points)

Systematic approach to identify, prevent, control and correct food-safety hazards in processing facilities.

Sanitary enforcement actions

Authorities may seize product, impose fines, suspend operations or close facilities when non-compliance is detected.

NOM-159-SSA1-2016

Regulates eggs and egg products; sets sanitary specs and microbiological limits (e.g., absence of Salmonella).

Appendix A – NOM-159-SSA1-2016

Contains official test methods used to verify compliance with egg-product safety specifications.

NOM-051-SCFI/SSA1-2010 (eggs)

Defines general labelling requirements for eggs and ovoproducts, including nutrition facts and allergen information.

NOM-201-SSA1-2015

Controls the hygienic quality of water and ice used during egg processing operations.

NOM-251-SSA1-2009

Lays down hygiene practices for processing foods, beverages and dietary supplements, including produce and oils.

NOM-006-FITO-1995

States minimum phytosanitary requirements for imported vegetables, their products and by-products.

NOM-079-FITO-2002

Specifies phytosanitary requirements for citrus crops (orange, grapefruit, lemon) to ensure material is free of tristeza virus.

NOM-023-FITO-1995

Establishes Mexico’s National Campaign against fruit flies.

NOM-066-FITO-1995

Covers phytosanitary management and movement controls for avocado.

Article 100 – Sanitary Control Regulations

Fruits and vegetables must be free of abnormal surface moisture, insects, foreign matter and pesticide residues above legal limits.

Primary production (produce)

Stages from land preparation, sowing and crop growth to harvest and in-field packing of vegetables.

Minimal processing steps (produce)

Selection, washing, cutting, disinfection, packing, refrigeration and conditioning of fruits and vegetables.

SENASICA (plant production)

Agency that implements measures to reduce contamination risks during primary production of vegetables.

NOM-051-SCFI/SSA1-2010 (oils)

Requires packaged oils and fats to display ingredients, nutrition information, allergens and front-of-pack warning seals.

NOM-086-SSA1-1994

Sets nutritional specifications, limiting total fat, saturated fat, cholesterol and sugars in processed foods and beverages.

NOM-129-SSA1-1995

Regulates manufacture, packaging and transport of edible oils, setting limits for physical, chemical and microbiological contaminants.

Chemical contaminants in oils

Pesticides, heavy metals, organic solvents, dioxins, heat-derived compounds and detergent residues regulated by NOMs.

NOM-128-SSA1-1994

Makes the HACCP system mandatory in Mexican fish-processing plants.

NOM-SSA1-1995 (canned foods)

Provides sanitary specs for foods packed in hermetically sealed containers and subjected to thermal processing.

NOM-084-SCFI-1994

Specifies commercial and sanitary information that must appear on pre-packaged tuna and bonito products.

NOM-127-SSA1-1994

Defines quality parameters for water intended for human use and consumption.

Water quality physical parameters

Maximum limits for turbidity, color, odor and temperature established by NOM-127-SSA1-1994.

NOM-201-SSA1-2002

Sets sanitary specs for production, packaging and distribution of water and ice for human consumption, whether bottled or bulk.

NOM-043-SSA2-2005

Provides criteria to deliver nutritional guidance and promote correct eating habits in the population.

Application sites – NOM-043-SSA2-2005

Health centers, schools and other public or private services where nutrition orientation can be offered.

NOM-007-SSA2-1993

Norm focused on ensuring quality medical care for women before, during and after pregnancy.

NOM-093-SSA1-1994

Establishes sanitary requirements for food preparation in fixed establishments such as restaurants.

NOM-032-SSA2-1999

Defines criteria and actions for comprehensive health care of children under five years of age.

Comprehensive child care (NOM-032)

Includes universal vaccination, growth and developmental monitoring, and promotion of hygiene, nutrition and breastfeeding.