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codexalimentarius > Codex Texts

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

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CXA 6-2019
List of Codex Specifications for Food Additives

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

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

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 89-2016
Principles and guidelines for the exchange of information between importing and exporting countries to support the trade in food

CXG 87-2016
Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat

CXG 88-2016
Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne Parasites

View the COMPLETE list of Codex Texts

Codex 8 step process

The process for developing a standard has eight steps.

Download this infographic describing the process.

For further information on how Codex develops standards consult the Procedural Manual