Page tools
codexalimentarius > Codex Texts > Codes of Practice

Codes of Practice

A Code of Practice is a set of written rules which explains how people working in a particular profession should behave.

Codex codes of practice – including codes of hygienic practice – define the production, processing, manufacturing, transport and storage practices for individual foods or groups of foods that are considered essential to ensure the safety and suitability of food for consumption.

Reference Title Committee Last modified
EN
FR
ES
AR
ZH
RU
CAC/RCP 20-1979Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions.CCGP2010
CAC/RCP 19-1979Code of Practice for Radiation Processing of FoodCCFH2003
CAC/RCP 1-1969General Principles of Food HygieneCCFH2003
CAC/RCP 23-1979Code of Hygienic Practice for Low and Acidified Low Acid Canned FoodsCCFH1993
CAC/RCP 40-1993Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid FoodsCCFH1993
CAC/RCP 43R-1995Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean)CCLAC2001
CAC/RCP 36-1987Code of Practice for the Storage and Transport of Edible Fats and Oils in BulkCCFO2015
CAC/RCP 2-1969Code of Hygienic Practice for Canned Fruit and Vegetable ProductsCCPFV2011
CAC/RCP 3-1969Code of Hygienic Practice for Dried FruitsCCPFV2011
CAC/RCP 4-1971Code of Hygienic Practice for Desiccated CoconutCCPFV2011
CAC/RCP 5-1971Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible FungiCCPFV1971
CAC/RCP 6-1972Code of Hygienic Practice for Tree NutsCCPFV1972
CAC/RCP 22-1979Code of Hygienic Practice for Groundnuts (Peanuts)CCPFV1979
CAC/RCP 30-1983Code of Hygienic Practice for the Processing of Frog LegsCCFH1983
CAC/RCP 33-1985Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral WatersCCFH2011
CAC/RCP 8-1976Code of Practice for the Processing and Handling of Quick Frozen FoodsTFPHQFF2008
CAC/RCP 58-2005Code of Hygienic Practice for MeatCCMPH2005
CAC/RCP 53-2003Code of Hygienic Practice for Fresh Fruits and VegetablesCCFH2017
CAC/RCP 61-2005Code of Practice to Minimize and Contain Antimicrobial ResistanceCCRVDF2005
CAC/RCP 60-2005Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned FoodsCCCF2005
CAC/RCP 59-2005Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree NutsCCCF2010
CAC/RCP 52-2003Code of Practice for Fish and Fishery ProductsCCFFP2016
CAC/RCP 72-2013Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CocoaCCCF2013
CAC/RCP 45-1997Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing AnimalsCCCF1997
CAC/RCP 46-1999Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf LifeCCFH1999
CAC/RCP 55-2004Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in PeanutsCCCF2004
CAC/RCP 62-2006Code of Practice for the Prevention and Reduction of Dioxin and Dioxin-like PCB Contamination in Food and FeedCCCF2006
CAC/RCP 15-1976Code of Hygienic Practice for Eggs and Egg ProductsCCFH2007
CAC/RCP 47-2001Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed FoodCCFH2001
CAC/RCP 49-2001Code of Practice Concerning Source Directed Measures to Reduce Contamination of Foods with ChemicalsCCCF2001
CAC/RCP 48-2001Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)CCFH2001
CAC/RCP 51-2003Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in CerealsCCCF2017
CAC/RCP 54-2004Code of Practice on Good Animal FeedingTFAF2008
CAC/RCP 57-2004Code of Hygienic Practice for Milk and Milk ProductsCCFH2009
CAC/RCP 56-2004Code of Practice for the Prevention and Reduction of Lead Contamination in FoodsCCCF2004
CAC/RCP 73-2013Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava ProductsCCCF2013
CAC/RCP 39-1993Code of Hygienic Practice for Precooked and Cooked Foods in Mass CateringCCFH1993
CAC/RCP 64-2008Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPsCCCF2008
CAC/RCP 71R-2013Regional Code of Practice for Street-vended Foods (Near East)CCNE2013
CAC/RCP 68-2009Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying ProcessesCCCF2009
CAC/RCP 67-2009Code of Practice for the Reduction of Acrylamide in FoodsCCCF2009
CAC/RCP 70-2011Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit DistillatesCCCF2011
CAC/RCP 44-1995Code of Practice for Packaging and Transport of Fresh Fruit and VegetablesCCFFV2004
CAC/RCP 63-2007Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in WineCCCF2007
CAC/RCP 50-2003Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF2003
CAC/RCP 65-2008Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried FigsCCCF2008
CAC/RCP 66-2008Code of Hygienic Practice for Powdered Formulae for Infants and Young ChildrenCCFH2009
CAC/RCP 69-2009Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CoffeeCCCF2009
CAC/RCP 74-2014Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and FeedCCCF2014
CAC/RCP 75-2015Code of Hygienic Practice for Low-Moisture FoodsCCFH2016
CAC/RCP 76R-2017Regional Code of Hygienic Practice for Street-Vended Foods in AsiaCCASIA2017
CAC/RCP 77-2017Code of Practice for the Prevention and Reduction of Arsenic Contamination in RiceCCCF2017
CAC/RCP 78-2017Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF2017