Total: 341 Records
Last modified
CAC/GL 1-1979General Guidelines on ClaimsCCFL1991
CAC/GL 2-1985Guidelines on Nutrition LabellingCCFL2015
CAC/GL 3-1989Guidelines for Simple Evaluation of Dietary Exposure to Food AdditivesCCFA2014
CAC/GL 4-1989General Guidelines for the Utilization of Vegetable Protein Products (VPP) in FoodsCCVP1989
CAC/GL 8-1991Guidelines for Formulated Complementary Foods for Older Infants and Young ChildrenCCNFSDU2013
CAC/GL 9-1987General Principles for the Addition of Essential Nutrients to FoodsCCNFSDU2015
CAC/GL 10-1979Advisory Lists of Nutrient Compounds for Use in Foods for Special Dietary Uses intented for Infants and Young ChildrenCCNFSDU2015
CAC/GL 13-1991Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase SystemCCMMP1991
CAC/GL 14-1991Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry ProductsCCPMPP1991
CAC/GL 17-1993Guideline Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable DefectsCCPFV1993
CAC/GL 19-1995Principles and Guidelines for the Exchange of Information in Food Safety Emergency SituationsCCFICS2013
CAC/GL 20-1995Principles for Food Import and Export Certification CCFICS1995
CAC/GL 21-1997Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to FoodsCCFH2013
CAC/GL 22R-1997Regional Guidelines for the Design of Control Measures for Street-Vended Foods (Africa)CCAFRICA1999
CAC/GL 23-1997Guidelines for Use of Nutrition and Health ClaimsCCFL2013
CAC/GL 24-1997General Guidelines for Use of the Term HalalCCFL1997
CAC/GL 25-1997Guidelines for the Exchange of Information between Countries on Rejections of Imported FoodsCCFICS1997
CAC/GL 26-1997Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification SystemsCCFICS2010
CAC/GL 27-1997Guidelines for the Assessment of the Competence of Testing Laboratories Involved in the Import and Export Control of FoodsCCMAS2006
CAC/GL 28-1995Food Control Laboratory Management: RecommendationsCCMAS1997
CAC/GL 30-1999Principles and Guidelines for the Conduct of Microbiological Risk AssessmentCCFH2014
CAC/GL 31-1999Guidelines for the Sensory Evaluation of Fish and Shellfish in LaboratoriesCCFFP1999
CAC/GL 32-1999Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced FoodsCCFL2013
CAC/GL 33-1999Recommended Methods of Sampling for the Determination of Pesticide Residues for Compliance with MRLsCCPR1999
CAC/GL 34-1999Guidelines for the Development of Equivalence Agreements Regarding Food Imports and Export Inspection and Certification SystemsCCFICS1999
CAC/GL 36-1989Class names and the International Numbering System for food additivesCCFA2015
CAC/GL 37-2001Harmonised IUPAC Guidelines for the Use of Recovery Information in Analytical Measurement CCMAS2001
CAC/GL 38-2001Guidelines for Design, Production, Issuance and Use of Generic Official CertificatesCCFICS2009
CAC/GL 40-1993Guidelines on Good Laboratory Practice in Pesticide Residue AnalysisCCPR2010
CAC/GL 41-1993Analysis of Pesticide Residues: Portion of Commodities to which Codex MRLS Apply and which is AnalyzedCCPR2010
CAC/GL 43R-2003African Regional Guidelines for Codex Contact Points and National Codex CommitteesCCAFRICA2003
CAC/GL 44-2003Principles for the Risk Analysis of Foods Derived from Modern BiotechnologyTFFBT2011
CAC/GL 45-2003Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA PlantsTFFBT2008
CAC/GL 46-2003Guideline for the Conduct of Food Safety Assessment of Foods Produced Using Recombiant-DNA Microorganisms TFFBT2003
CAC/GL 47-2003Guidelines for Food Import Control SystemsCCFICS2006
CAC/GL 48-2004Model Certificate for Fish and Fishery Products CCFFP2004
CAC/GL 49-2003Harmonized IUPAC Guidelines for Single-Laboratory Validation of Methods of AnalysisCCMAS2003
CAC/GL 50-2004General guidelines on samplingCCMAS2004
CAC/GL 51-2003Guidelines for Packing Media for Canned FruitsCCPFV2013
CAC/GL 53-2003Guidelines on the Judgement of Equivalence of Sanitary Measures associated with Food Inspection and Certification SystemsCCFICS2008
CAC/GL 54-2004Guidelines on Measurement UncertaintyCCMAS2011
CAC/GL 55-2005Guidelines for Vitamin and Mineral Food SupplementsCCNFSDU2005
CAC/GL 56-2005Guidelines on the Use of Mass Spectrometry (MS) for Identification, Confirmation and Quantative Determination of ResiduesCCPR2005
CAC/GL 57R-1999Regional Guidelines for Codex Contact Points and National Codex Committees (Asia)CCASIA1999
CAC/GL 58R-2005Regional Guidelines for Codex Contact Points and National Codex Committees (Near East)CCNEA2005
CAC/GL 59-2006Guidelines on Estimation of Uncertainty of ResultsCCPR2011
CAC/GL 60-2006Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification SystemCCFICS2006
CAC/GL 61-2007Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in Ready-to-Eat FoodsCCFH2009
CAC/GL 62-2007Working Principles for Risk Analysis for Food Safety for Application by GovernmentsCCGP2007
CAC/GL 63-2007Principles and Guidelines for the Conduct of Microbiological Risk ManagementCCFH2008
CAC/GL 64-1995Protocol for the Design, Conduct and Interpretation of Method Performance StudiesCCMAS1997
CAC/GL 65-1997Harmonized Guidelines for Internal Quality Control in Analytical Chemistry LaboratoriesCCMAS1997
CAC/GL 66-2008Guidelines for the Use of FlavouringsCCFA2008
CAC/GL 67-2008Model Export Certificate for Milk and Milk ProductsCCMMP2010
CAC/GL 68-2008Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA AnimalsTFFBT2008
CAC/GL 69-2008Guideline for the Validation of Food Safety Control MeasuresCCFH2008
CAC/GL 70-2009Guidelines for Settling Disputes on Analytical (Test) ResultsCCMAS2009
CAC/GL 71-2009Guidelines for the Design and Implementation of National Regulatory Food Safety Assurance Programmes Associated with the Use of Veterinary Drugs in Food Producing AnimalsCCRVDF2014
CAC/GL 72-2009Guideline on Analytical Terminology CCMAS2009
CAC/GL 73-2010Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in SeafoodCCFH2010
CAC/GL 74-2010Guidelines on performance criteria and validation of methods for detection, identification and quantification of specific dna sequences and specific proteins in foodsCCMAS2010
CAC/GL 75-2010Guidelines on Substances used as Processing AidsCCFA2010
CAC/GL 76-2011Compilation of Codex texts relevant to the labelling of foods derived from modern biotechnologyCCFL2011
CAC/GL 77-2011Guidelines for Risk Analysis of Foodborne Antimicrobial ResistanceTFAMR2011
CAC/GL 78-2011Guidelines for the Control of Campylobacter and Salmonella in Chicken MeatCCFH2011
CAC/GL 79-2012Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in FoodCCFH2012
CAC/GL 80-2013Guidelines on the Application of Risk Assessment for FeedTFAF2013
CAC/GL 81-2013Guidance for governments on prioritizing hazards in feedTFAF2013
CAC/GL 82-2013Principles and Guidelines for National Food Control Systems CCFICS2013
CAC/GL 83-2013Principles for the use of sampling and testing in international food tradeCCMAS2015
CAC/GL 84-2012Principles and guidance on the selection of representative commodities for the extrapolation of maximum residue limits for pesticides to commodity groups.CCPR2012
CAC/GL 85-2014Guidelines for the Control of Taenia Saginata in Meat of Domestic CattleCCFH2014
CAC/GL 86-2015Guidelines for the Control of Trichinella Spp. in Meat of SuidaeCCFH2015
CAC/MISC 2-1976Statement on Infant FeedingCCNFSDU1976
CAC/MISC 4Classification of Foods and Animal FeedsCCPR1993
CAC/MISC 5-1993Glossary of Terms and Definitions (Veterinary Drugs Residues in Foods)CCRVDF2003
CAC/MISC 6-2015List of Codex Specifications for Food AdditivesCCFA2015
CAC/MRL 2-2015Maximum Residue Limits for Veterinary Drugs in FoodCCRVDF2015
CAC/RCP 1-1969General Principles of Food HygieneCCFH2003
CAC/RCP 2-1969Code of Hygienic Practice for Canned Fruit and Vegetable ProductsCCPFV1969
CAC/RCP 3-1969Code of Hygienic Practice for Dried FruitsCCPFV1969
CAC/RCP 4-1971Code of Hygienic Practice for Desiccated CoconutCCPFV1971
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 8-1976Code of Practice for the Processing and Handling of Quick Frozen FoodsTFPHQFF2008
CAC/RCP 15-1976Code of Hygienic Practice for Eggs and Egg ProductsCCFH2007
CAC/RCP 19-1979Code of Practice for Radiation Processing of FoodCCFA2003
CAC/RCP 20-1979Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions.CCGP2010
CAC/RCP 22-1979Code of Hygienic Practice for Groundnuts (Peanuts)CCPFV1979
CAC/RCP 23-1979Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned FoodsCCFH1993
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 WatersCCNMW2011
CAC/RCP 36-1987Code of Practice for the Storage and Transport of Edible Oils and Fats in BulkCCFO2015
CAC/RCP 39-1993Code of Hygienic Practice for Precooked and Cooked Foods in Mass CateringCCFH1993
CAC/RCP 40-1993Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid FoodsCCFH1993
CAC/RCP 42-1995Code of Hygienic Practice for Spices and Dried Aromatic HerbsCCFH2014
CAC/RCP 43R-1995Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean)CCLAC2001
CAC/RCP 44-1995Code of Practice for the Packaging and Transport of Fresh Fruit and VegetablesCCFFV2004
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 47-2001Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed FoodCCFH2001
CAC/RCP 48-2001Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)CCFH2001
CAC/RCP 49-2001Code of Practice Concerning Source Directed Measures to Reduce Contamination of Foods with ChemicalsCCCF2001
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 51-2003Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in CerealsCCCF2014
CAC/RCP 52-2003Code of Practice for Fish and Fishery ProductsCCFFP2013
CAC/RCP 53-2003Code of Hygienic Practice for Fresh Fruits and VegetablesCCFH2013
CAC/RCP 54-2004Code of Practice on Good Animal FeedingTFAF2008
CAC/RCP 55-2004Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in PeanutsCCCF2004
CAC/RCP 56-2004Code of Practice for the Prevention and Reduction of Lead Contamination in FoodsCCCF2004
CAC/RCP 57-2004Code of Hygienic Practice for Milk and Milk ProductsCCFH2009
CAC/RCP 58-2005Code of Hygienic Practice for MeatCCMPH2005
CAC/RCP 59-2005Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree NutsCCCF2010
CAC/RCP 60-2005Code of Practice for the Prevention and Reduction of Tin Contamination in Canned FoodsCCCF2005
CAC/RCP 61-2005Code of Practice to Minimize and Contain Antimicrobial ResistanceCCRVDF2005
CAC/RCP 62-2006Code of Practice for the Prevention and Reduction of Dioxin and Dioxin-like PCB Contamination in Food and FeedsCCCF2006
CAC/RCP 63-2007Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in WineCCCF2007
CAC/RCP 64-2008Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-Hydrolyzed Vegetable Protein (Acid-HVPs) and Products that Contain Acid- HVPsCCCF2008
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 67-2009Code of Practice for the Reduction of Acrylamide in FoodsCCCF2009
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 69-2009Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CoffeeCCCF2009
CAC/RCP 70-2011Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit DistillatesCCCF2011
CAC/RCP 71R-2013Regional Code of Practice for Street-vended Foods (Near East)CCNEA2013
CAC/RCP 72-2013Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CocoaCCCF2013
CAC/RCP 73-2013Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava ProductsCCCF2013
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 FoodsCCFH2015
CODEX STAN 1-1985General Standard for the Labelling of Prepackaged FoodsCCFL2010
CODEX STAN 3-1981Standard for Canned SalmonCCFFP2011
CODEX STAN 12-1981Standard for HoneyCCS2001
CODEX STAN 13-1981Standard for Preserved TomatoesCCPFV2013
CODEX STAN 17-1981Standard for Canned ApplesauceCCPFV2001
CODEX STAN 19-1981Standard for Edible Fats and Oils not Covered by Individual StandardsCCFO2015
CODEX STAN 33-1981Standard for Olive Oils and Olive Pomace OilsCCFO2015
CODEX STAN 36-1981Standard for Quick Frozen Finfish, Eviscerated or UnevisceratedCCFFP1995
CODEX STAN 37-1991Standard for Canned Shrimps or PrawnsCCFFP2013
CODEX STAN 38-1981Standard for Edible Fungi and Fungus ProductsCCPFV1981
CODEX STAN 39-1981Standard for Dried Edible FungiCCPFV1981
CODEX STAN 40R-1981Standard for Fresh Fungus "Chanterelle"CCEURO1981
CODEX STAN 41-1981Standard for Quick Frozen PeasCCPFV1981
CODEX STAN 42-1981Standard for Canned PineappleCCPFV1987
CODEX STAN 52-1981Standard for Quick Frozen StrawberriesCCPFV1981
CODEX STAN 53-1981Standard for Special Dietary Foods with Low-Sodium ContentCCNFSDU1983
CODEX STAN 57-1981Standard for Processed Tomato ConcentratesCCPFV2013
CODEX STAN 60-1981Standard for Canned RaspberriesCCPFV1981
CODEX STAN 62-1981Standard for Canned StrawberriesCCPFV1981
CODEX STAN 66-1981Standard for Table OlivesCCPFV2013
CODEX STAN 67-1981Standard for RaisinsCCPFV1981
CODEX STAN 69-1981Standard for Quick Frozen RaspberriesCCPFV1981
CODEX STAN 70-1981Standard for Canned Tuna and BonitoCCFFP2013
CODEX STAN 72-1981Standard for Infant Formula and Formulas for Special Medical Purposes Intended for InfantsCCNFSDU2015
CODEX STAN 73-1981Standard for Canned Baby FoodsCCNFSDU1989
CODEX STAN 74-1981Standard for Processed Cereal-Based Foods for Infants and Young ChildrenCCNFSDU2006
CODEX STAN 75-1981Standard for Quick Frozen PeachesCCPFV1981
CODEX STAN 76-1981Standard for Quick Frozen BilberriesCCPFV1981
CODEX STAN 77-1981Standard for Quick Frozen SpinachCCPFV1981
CODEX STAN 78-1981Standard for Canned Fruit CocktailCCPFV1981
CODEX STAN 86-1981Standard for Cocoa ButterCCCPC2001
CODEX STAN 87-1981Standard for ChocolateCCCPC2003
CODEX STAN 88-1981Standard for Corned BeefCCPMPP2015
CODEX STAN 89-1981Standard for Luncheon MeatCCPMPP2015
CODEX STAN 90-1981Standard for Canned Crab MeatCCFFP2013
CODEX STAN 92-1981Standard for Quick Frozen Shrimps or PrawnsCCFFP2014
CODEX STAN 94-1981Standard for Sardines and Sardine-Type ProductsCCFFP2013
CODEX STAN 95-1981Standard for Quick Frozen LobstersCCFFP2014
CODEX STAN 96-1981Standard for Cooked Cured HamCCPMPP2015
CODEX STAN 97-1981Standard for Cooked Cured Pork ShoulderCCPMPP2015
CODEX STAN 98-1981Standard for Cooked Cured Chopped MeatCCPMPP2015
CODEX STAN 99-1981Standard for Canned Tropical Fruit SaladCCPFV1981
CODEX STAN 103-1981Standard for Quick Frozen BlueberriesCCPFV1981
CODEX STAN 105-1981Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugarsCCCPC2013
CODEX STAN 106-1983General Standard for Irradiated FoodsCCFA2003
CODEX STAN 107-1981General Standard for the Labelling of Food Additives when sold as suchCCFL1981
CODEX STAN 108-1981Standard for Natural Mineral WatersCCNMW2011
CODEX STAN 110-1981Standard for Quick Frozen BroccoliCCPFV1981
CODEX STAN 111-1981Standard for Quick Frozen CauliflowerCCPFV1981
CODEX STAN 112-1981Standard for Quick Frozen Brussels SproutsCCPFV1981
CODEX STAN 113-1981Standard for Quick Frozen Green and Wax BeansCCPFV1981
CODEX STAN 114-1981Standard for Quick Frozen French Fried PotatoesCCPFV1981
CODEX STAN 115-1981Standard for Pickled CucumbersCCPFV1981
CODEX STAN 117-1981Standard for Bouillons and ConsommésCCSB2015
CODEX STAN 118-1981Standard for Foods for Special Dietary Use for Persons Intolerant to GlutenCCNFSDU2015
CODEX STAN 119-1981Standard for Canned FinfishCCFFP2013
CODEX STAN 130-1981Standard for Dried ApricotsCCPFV1981
CODEX STAN 131-1981Standard for Unshelled Pistachio NutsCCPFV1981
CODEX STAN 141-1983Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa CakeCCCPC2014
CODEX STAN 143-1985Standard for DatesCCPFV1985
CODEX STAN 145-1985Standard for Canned Chestnuts and Chestnut PuréeCCPFV2015
CODEX STAN 146-1985General Standard for the Labelling of and Claims for Prepackaged Foods for Special Dietary UsesCCFL1985
CODEX STAN 150-1985Standard for Food Grade SaltCCFA2012
CODEX STAN 151-1985Standard for GariCCCPL2013
CODEX STAN 152-1985Standard for Wheat FlourCCCPL1995
CODEX STAN 153-1985Standard for Maize (Corn)CCCPL1995
CODEX STAN 154-1985Standard for Whole Maize (Corn) MealCCCPL1995
CODEX STAN 155-1985Standard for Degermed Maize (Corn) Meal and Maize (Corn) GritsCCCPL1995
CODEX STAN 156-1987Standard for Follow-up formulaCCNFSDU2011
CODEX STAN 160-1987Standard for Mango ChutneyCCPFV1987
CODEX STAN 163-1987Standard for Wheat Protein ProductsCCVP2001
CODEX STAN 165-1989Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish FleshCCFFP2014
CODEX STAN 166-1989Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in BatterCCFFP2014
CODEX STAN 167-1989Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of FishesCCFFP2013
CODEX STAN 169-1989Standard for Whole and Decorticated Pearl Millet GrainsCCCPL1995
CODEX STAN 170-1989Standard for Pearl Millet FlourCCCPL1995
CODEX STAN 171-1989Standard for Certain PulsesCCCPL1995
CODEX STAN 172-1989Standard for Sorghum GrainsCCCPL1995
CODEX STAN 173-1989Standard for Sorghum FlourCCCPL1995
CODEX STAN 174-1989General Standard for Vegetable Protein ProductsCCVP1989
CODEX STAN 175-1989Standard for Soy Protein ProductsCCVP1989
CODEX STAN 176-1989Standard for Edible Cassava FlourCCCPL1995
CODEX STAN 177-1991Standard for Desiccated CoconutCCPFV2011
CODEX STAN 178-1991Standard for Durum Wheat Semolina and Durum Wheat FlourCCCPL1995
CODEX STAN 180-1991Standard for Labelling of and Claims for Foods for Special Medical PurposesCCNFSDU1991
CODEX STAN 181-1991Standard for Formula Foods for Use in Weight Control DietsCCNFSDU1991
CODEX STAN 182-1993Standard for PineappleCCFFV2011
CODEX STAN 183-1993Standard for PapayaCCFFV2011
CODEX STAN 184-1993Standard for MangoesCCFFV2005
CODEX STAN 185-1993Standard for NopalCCFFV2005
CODEX STAN 186-1993Standard for Prickly PearCCFFV2005
CODEX STAN 187-1993Standard for CarambolaCCFFV2005
CODEX STAN 188-1993Standard for Baby CornCCFFV2005
CODEX STAN 189-1993Standard for Dried Shark FinsCCFFP1993
CODEX STAN 190-1995General Standard for Quick Frozen Fish FilletsCCFFP2014