Codex Texts
Codex standards and related texts are voluntary in nature. They need to be translated into national legislation or regulations in order to be enforceable.
Codex standards can be general or specific.
General Standards, Guidelines and Codes of Practice
These are the core Codex texts and apply to all products and product categories. These texts typically deal with hygienic practice, labelling, additives, inspection & certification, nutrition and residues of veterinary drugs and pesticides.
Commodity standards
Codex commodity standards refer to a specific product although increasingly Codex now develops standards for food groups i.e. one general standard for fruit juices and nectars as opposed to one per fruit.
The harmonization of food standards contributes to the protection of consumer health and to the fullest possible facilitation of international trade.
How a Codex Standard is developed.
Like all other aspects of the Commission’s work, the procedures for preparing standards are well defined, open and transparent.
A national government or a subsidiary committee of the Commission usually makes the proposal for a standard to be developed They then prepare a discussion paper that outlines what the proposed standard is expected to achieve, and then a project document that indicates the time frame for the work and its relative priority.
- Getting started - The Commission reviews the project document and decides whether the standard should be developed as proposed.
- Elaboration of the standard - The preparation of a proposed draft standard is arranged by the Commission Secretariat and circulated to member governments, observer organizations and other Codex committees for two rounds of comments and special advice.
- Conclusion - Standards can take several years to develop. Once adopted by the Commission, a Codex standard is added to the Codex Alimentarius and published here on the web site.
Standards
Popular Latest
CXS 193-1995
General Standard for Contaminants and Toxins in Food and Feed
CXC 1-1969
General Principles of Food Hygiene
CXS 1-1985
General Standard for the Labelling of Prepackaged Foods
CXG 2-1985
Guidelines on Nutrition Labelling
CXM 2
Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for Residues of Veterinary Drugs in Foods
CXS 192-1995
General Standard for Food Additives
CXC 80-2020
Code of Practice on Food Allergen Management for Food Business Operators
CXS 333-2019
Standard for Quinoa
CXC 79-2019
Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils
and Food Products Made With Refined Oils
CXG 92-2019
Guidelines for Rapid Risk Analysis Following Instances of Detection of Contaminants in Food where there is No Regulatory Level
CXS 330-2018
Standard for Aubergines
CXS 332R-2018
Regional Standard for Doogh
CXC 76R-2017
Regional Code of Hygienic Practice for Street-Vended Foods in Asia
CXC 77-2017
Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice
CXC 78-2017
Code of Practice for the Prevention and Reduction of Mycotoxins in Spices
CXS 329-2017
Standard for Fish Oils
CXS 325R-2017
Regional Standard for Unrefined Shea Butter
CXS 323R-2017
Regional Standard for Laver Products
CXS 326-2017
Standard for Black, White and Green Peppers
CXS 327-2017
Standard for Cumin
CXS 328-2017
Standard for Dried Thyme
CXS 331-2017
Standard for Dairy Permeate Powders
CXS 324R-2017
Regional Standard for Yacon
CXG 90-2017
Guidelines on Performance Criteria for Methods of Analysis for the Determination of Pesticide Residues in Food and Feed
CXG 91-2017
Principles and Guidelines for Monitoring the Performance of National Food Control Systems
CXG 88-2016
Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne Parasites
CXG 89-2016
Principles and guidelines for the exchange of information between importing and exporting countries to support the trade in food
CXC 75-2015
Code of Hygienic Practice for Low-Moisture Foods