| CXS 298R-2009 | Regional Standard for Fermented Soybean Paste (Asia) | CCASIA | 2020 | |
| CXS 301R-2011 | Regional Standard for Edible Sago Flour (Asia) | CCASIA | 2011 | |
| CXS 306-2023 | Standard for Chilli Sauce | CCASIA | 2023 | |
| CXS 294-2023 | Standard for Gochujang | CCASIA | 2023 | |
| CXS 313R-2013 | Regional Standard for Tempe (Asia) | CCASIA | 2017 | |
| CXS 322R-2015 | Regional Standard for Non-Fermented Soybean Products (Asia) | CCASIA | 2017 | |
| CXC 76R-2017 | Regional Code of Hygienic Practice for Street-Vended Foods in Asia | CCASIA | 2017 | |
| CXS 323R-2017 | Regional Standard for Laver Products (Asia) | CCASIA | 2017 | |
| CXG 57R-1999 | Regional Guidelines for Codex Contact Points and National Codex Committees (Asia) | CCASIA | 1999 | |
| CXS 354R-2023 | Regional Standard for Soybean Products Fermented with Bacillus Species (Asia) | CCASIA | 2023 | |
| CXS 355R-2023 | Regional Standard for Cooked Rice Wrapped in Plant Leaves (Asia) | CCASIA | 2023 | |
