Official and officially recognized inspection and
certification systems are fundamentally important and very widely used means of
food control systems. The confidence of consumers in the quality (including
safety) of their food supply depends in part on their perception as to the
effectiveness of these systems as food control measures. A substantial part of
the worldwide trade in food, for example in meat and meat products, depends upon
the use of inspection and certification systems. Following the FAO/WHO
Conference on Food Standards, Chemicals in Food and Food Trade in March 1991,
the FAO/WHO Codex Alimentarius Commission undertook the development of guidance
documents for governments and other interested parties on Food Import and Export
Inspection and Certification Systems. A series of texts has been developed over
the period 1993 to 1999. These are presented for the first time in a combined
volume for the convenience of users.