Total: 341 Records
Last modified
CODEX STAN 145-1985Standard for Canned Chestnuts and Chestnut PuréeCCPFV2015
CODEX STAN 211-1999Standard for Named Animal FatsCCFO2015
CODEX STAN 260-2007Standard for Pickled Fruits and VegetablesCCPFV2015
CODEX STAN 319-2015Standard for Certain Canned FruitsCCPFV2015
CODEX STAN 321-2015Standard for Ginseng ProductsCCPFV2015
CODEX STAN 320-2015Standard for Quick Frozen VegetablesCCPFV2015
CAC/RCP 75-2015Code of Hygienic Practice for Low-Moisture FoodsCCFH2015
CODEX STAN 297-2009Standard for Certain Canned VegetablesCCPFV2015
CAC/GL 86-2015Guidelines for the Control of Trichinella Spp. in Meat of SuidaeCCFH2015
CODEX STAN 313R-2013Regional Standard for TempeCCASIA2015
CODEX STAN 19-1981Standard for Edible Fats and Oils not Covered by Individual StandardsCCFO2015
CODEX STAN 72-1981Standard for Infant Formula and Formulas for Special Medical Purposes Intended for InfantsCCNFSDU2015
CODEX STAN 234-1999Recommended Methods of Analysis and SamplingCCMAS2015
CODEX STAN 118-1981Standard for Foods for Special Dietary Use for Persons Intolerant to GlutenCCNFSDU2015
CAC/GL 10-1979Advisory Lists of Nutrient Compounds for Use in Foods for Special Dietary Uses intented for Infants and Young ChildrenCCNFSDU2015
CAC/GL 36-1989Class names and the International Numbering System for food additivesCCFA2015
CODEX STAN 210-1999Standard for Named Vegetable OilsCCFO2015
CODEX STAN 193-1995General Standard for Contaminants and Toxins in Food and FeedCCCF2015
CODEX STAN 241-2003Standard for Canned Bamboo ShootsCCPFV2015
CODEX STAN 96-1981Standard for Cooked Cured HamCCPMPP2015
CODEX STAN 89-1981Standard for Luncheon MeatCCPMPP2015
CODEX STAN 88-1981Standard for Corned BeefCCPMPP2015
CODEX STAN 33-1981Standard for Olive Oils and Olive Pomace OilsCCFO2015
CAC/RCP 36-1987Code of Practice for the Storage and Transport of Edible Oils and Fats in BulkCCFO2015
CODEX STAN 117-1981Standard for Bouillons and ConsommésCCSB2015
CODEX STAN 98-1981Standard for Cooked Cured Chopped MeatCCPMPP2015
CODEX STAN 97-1981Standard for Cooked Cured Pork ShoulderCCPMPP2015
CAC/GL 9-1987General Principles for the Addition of Essential Nutrients to FoodsCCNFSDU2015
CODEX STAN 192-1995General Standard for Food AdditivesCCFA2015
CAC/GL 83-2013Principles for the use of sampling and testing in international food tradeCCMAS2015
CODEX STAN 292-2008Standard for Live and Raw Bivalve MolluscsCCFFP2015
CAC/MISC 6-2015List of Codex Specifications for Food AdditivesCCFA2015
CAC/MRL 2-2015Maximum Residue Limits for Veterinary Drugs in FoodCCRVDF2015
CAC/GL 2-1985Guidelines on Nutrition LabellingCCFL2015
CODEX STAN 190-1995General Standard for Quick Frozen Fish FilletsCCFFP2014
CODEX STAN 207-1999Standard for Milk Powders and Cream PowderCCMMP2014
CODEX STAN 316-2014Standard for Passion FruitsCCFFV2014
CAC/GL 30-1999Principles and Guidelines for the Conduct of Microbiological Risk AssessmentCCFH2014
CODEX STAN 251-2006Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered FormCCMMP2014
CODEX STAN 318-2014Standard for OkraCCFFV2014
CODEX STAN 317-2014Standard for DurianCCFFV2014
CAC/RCP 74-2014Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and FeedCCCF2014
CODEX STAN 315-2014Standard for Fresh and Quick Frozen Raw Scallop ProductsCCFFP2014
CAC/GL 85-2014Guidelines for the Control of Taenia Saginata in Meat of Domestic CattleCCFH2014
CODEX STAN 165-1989Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish FleshCCFFP2014
CODEX STAN 92-1981Standard for Quick Frozen Shrimps or PrawnsCCFFP2014
CODEX STAN 141-1983Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa CakeCCCPC2014
CODEX STAN 290-1995Standard for Edible Casein ProductsCCMMP2014
CODEX STAN 166-1989Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in BatterCCFFP2014
CODEX STAN 95-1981Standard for Quick Frozen LobstersCCFFP2014
CAC/GL 3-1989Guidelines for Simple Evaluation of Dietary Exposure to Food AdditivesCCFA2014
CAC/RCP 42-1995Code of Hygienic Practice for Spices and Dried Aromatic HerbsCCFH2014
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/RCP 51-2003Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in CerealsCCCF2014
CAC/RCP 72-2013Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CocoaCCCF2013
CODEX STAN 298R-2009Regional Standard for Fermented Soybean PasteCCASIA2013
CODEX STAN 244-2004Standard for Salted Atlantic Herring and Salted SpratCCFFP2013
CODEX STAN 222-2001Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan ShellfishCCFFP2013
CODEX STAN 221-2001Group Standard for Unripened Cheese including Fresh CheeseCCMMP2013
CODEX STAN 306R-2011Regional Standard for Chili Sauce (Asia)CCASIA2013
CAC/GL 51-2003Guidelines for Packing Media for Canned FruitsCCPFV2013
CAC/RCP 73-2013Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava ProductsCCCF2013
CODEX STAN 262-2006Standard for MozzarellaCCMMP2013
CODEX STAN 254-2007Standard for Certain Canned Citrus FruitsCCPFV2013
CODEX STAN 302-2011Standard for Fish SauceCCFFP2013
CODEX STAN 291-2010Standard for Sturgeon CaviarCCFFP2013
CODEX STAN 300-2010Standard for Bitter CassavaCCFFV2013
CAC/RCP 71R-2013Regional Code of Practice for Street-vended Foods (Near East)CCNEA2013
CODEX STAN 310-2013Standard for PomegranatesCCFFV2013
CAC/GL 82-2013Principles and Guidelines for National Food Control Systems CCFICS2013
CODEX STAN 314R-2013Regional Standard for Date Paste (Near East)CCNEA2013
CAC/GL 80-2013Guidelines on the Application of Risk Assessment for FeedTFAF2013
CAC/GL 81-2013Guidance for governments on prioritizing hazards in feedTFAF2013
CODEX STAN 312-2013Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for further ProcessingCCFFP2013
CODEX STAN 311-2013Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried FishCCFFP2013
CODEX STAN 70-1981Standard for Canned Tuna and BonitoCCFFP2013
CODEX STAN 119-1981Standard for Canned FinfishCCFFP2013
CODEX STAN 90-1981Standard for Canned Crab MeatCCFFP2013
CODEX STAN 37-1991Standard for Canned Shrimps or PrawnsCCFFP2013
CODEX STAN 151-1985Standard for GariCCCPL2013
CODEX STAN 283-1978General Standard for CheeseCCMMP2013
CODEX STAN 105-1981Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugarsCCCPC2013
CAC/GL 23-1997Guidelines for Use of Nutrition and Health ClaimsCCFL2013
CODEX STAN 167-1989Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of FishesCCFFP2013
CODEX STAN 13-1981Standard for Preserved TomatoesCCPFV2013
CODEX STAN 272-1968Standard for ProvoloneCCMMP2013
CODEX STAN 271-1968Standard for Saint-PaulinCCMMP2013
CODEX STAN 270-1968Standard for TilsiterCCMMP2013
CODEX STAN 266-1966Standard for GoudaCCMMP2013
CODEX STAN 263-1966Standard for CheddarCCMMP2013
CAC/GL 32-1999Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced FoodsCCFL2013
CODEX STAN 57-1981Standard for Processed Tomato ConcentratesCCPFV2013
CODEX STAN 269-1967Standard for EmmentalCCMMP2013
CODEX STAN 268-1966Standard for SamsoeCCMMP2013
CODEX STAN 267-1966Standard for HavartiCCMMP2013
CODEX STAN 265-1966Standard for EdamCCMMP2013
CODEX STAN 264-1966Standard for DanboCCMMP2013
CODEX STAN 94-1981Standard for Sardines and Sardine-Type ProductsCCFFP2013
CAC/RCP 52-2003Code of Practice for Fish and Fishery ProductsCCFFP2013
CODEX STAN 66-1981Standard for Table OlivesCCPFV2013
CODEX STAN 197-1995Standard for AvocadoCCFFV2013
CAC/GL 8-1991Guidelines for Formulated Complementary Foods for Older Infants and Young ChildrenCCNFSDU2013
CAC/RCP 53-2003Code of Hygienic Practice for Fresh Fruits and VegetablesCCFH2013
CAC/GL 19-1995Principles and Guidelines for the Exchange of Information in Food Safety Emergency SituationsCCFICS2013
CAC/GL 21-1997Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to FoodsCCFH2013
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 79-2012Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in FoodCCFH2012
CODEX STAN 150-1985Standard for Food Grade SaltCCFA2012
CODEX STAN 238-2003Standard for Sweet CassavaCCFFV2011
CODEX STAN 213-1999Standard for LimesCCFFV2011
CAC/GL 59-2006Guidelines on Estimation of Uncertainty of ResultsCCPR2011
CAC/GL 44-2003Principles for the Risk Analysis of Foods Derived from Modern BiotechnologyTFFBT2011
CODEX STAN 3-1981Standard for Canned SalmonCCFFP2011
CODEX STAN 182-1993Standard for PineappleCCFFV2011
CODEX STAN 183-1993Standard for PapayaCCFFV2011
CODEX STAN 108-1981Standard for Natural Mineral WatersCCNMW2011
CODEX STAN 214-1999Standard for Pummelos (Citrus grandi)CCFFV2011
CODEX STAN 255-2007Standard for Table GrapesCCFFV2011
CODEX STAN 226-2001Standard for Cape GooseberryCCFFV2011
CODEX STAN 224-2001Standard for TanniaCCFFV2011
CODEX STAN 301R-2011Regional Standard for Edible Sago Flour (Asia)CCASIA2011
CODEX STAN 305R-2011Regional Standard for Lucuma (LAC) CCLAC2011
CODEX STAN 304R-2011Regional Standard for Culantro Coyote (LAC)CCLAC2011
CODEX STAN 307-2011Standard for Chilli PeppersCCFFV2011
CODEX STAN 177-1991Standard for Desiccated CoconutCCPFV2011
CODEX STAN 303-2011Standard for Tree TomatoesCCFFV2011
CODEX STAN 309R-2011Regional Standard for Halwa Tehenia (Near East)CCNEA2011
CODEX STAN 308R-2011Regional Standard for Harissa (Red Hot Pepper Paste)(Near East)CCNEA2011
CAC/RCP 70-2011Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit DistillatesCCCF2011
CAC/GL 78-2011Guidelines for the Control of Campylobacter and Salmonella in Chicken MeatCCFH2011
CAC/GL 77-2011Guidelines for Risk Analysis of Foodborne Antimicrobial ResistanceTFAMR2011
CAC/GL 76-2011Compilation of Codex texts relevant to the labelling of foods derived from modern biotechnologyCCFL2011
CAC/RCP 33-1985Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral WatersCCNMW2011
CODEX STAN 196-1995Standard for LitchiCCFFV2011
CODEX STAN 156-1987Standard for Follow-up formulaCCNFSDU2011
CAC/GL 54-2004Guidelines on Measurement UncertaintyCCMAS2011
CODEX STAN 245-2004Standard for OrangesCCFFV2011
CODEX STAN 237-2003Standard for PitahayasCCFFV2011
CODEX STAN 220-1999Standard for LongansCCFFV2011
CODEX STAN 219-1999Standard for Grapefruits (Citrus paradisi)CCFFV2011
CODEX STAN 217-1999Standard for Mexican LimesCCFFV2011
CODEX STAN 216-1999Standard for ChayotesCCFFV2011
CODEX STAN 215-1999Standard for GuavasCCFFV2011
CODEX STAN 1-1985General Standard for the Labelling of Prepackaged FoodsCCFL2010
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
CODEX STAN 279-1971Standard for ButterCCMMP2010
CODEX STAN 284-1971Standard for Whey CheesesCCMMP2010
CODEX STAN 281-1971Standard for Evaporated MilksCCMMP2010
CODEX STAN 282-1971Standard for Sweetened Condensed MilksCCMMP2010
CODEX STAN 280-1973Standard for Milkfat ProductsCCMMP2010
CODEX STAN 289-1995Standard for Whey PowdersCCMMP2010
CAC/GL 40-1993Guidelines on Good Laboratory Practice in Pesticide Residue AnalysisCCPR2010
CODEX STAN 276-1973Standard for CamembertCCMMP2010
CODEX STAN 277-1973Standard for BrieCCMMP2010
CODEX STAN 275-1973Standard for Cream CheeseCCMMP2010
CODEX STAN 274-1969Standard for CoulommiersCCMMP2010
CODEX STAN 273-1968Standard for Cottage Cheese incl. Creamed Cottage CheeseCCMMP2010
CODEX STAN 288-1976Standard for Cream and Prepared CreamsCCMMP2010
CAC/RCP 20-1979Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions.CCGP2010
CODEX STAN 208-1999Standard for Cheeses in Brine (Group Standard)CCMMP2010
CAC/RCP 59-2005Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree NutsCCCF2010
CODEX STAN 253-2006Standard for Dairy Fat SpreadsCCMMP2010
CODEX STAN 252-2006Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable FatCCMMP2010
CODEX STAN 250-2006Standard for a Blend of Evaporated Skimmed Milk and Vegetable FatCCMMP2010
CAC/GL 26-1997Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification SystemsCCFICS2010
CAC/GL 75-2010Guidelines on Substances used as Processing AidsCCFA2010
CODEX STAN 299-2010Standard for ApplesCCFFV2010
CODEX STAN 243-2003Standard for Fermented MilksCCMMP2010
CAC/GL 67-2008Model Export Certificate for Milk and Milk ProductsCCMMP2010
CAC/GL 41-1993Analysis of Pesticide Residues: Portion of Commodities to which Codex MRLS Apply and which is AnalyzedCCPR2010
CAC/GL 73-2010Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in SeafoodCCFH2010
CAC/GL 72-2009Guideline on Analytical Terminology CCMAS2009
CAC/GL 70-2009Guidelines for Settling Disputes on Analytical (Test) ResultsCCMAS2009
CODEX STAN 256-2007Standard for Fat Spreads and Blended SpreadsCCFO2009
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 38-2001Guidelines for Design, Production, Issuance and Use of Generic Official CertificatesCCFICS2009
CODEX STAN 294R-2009Regional Standard for GochujangCCASIA2009
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
CODEX STAN 296-2009Standard for Jams, Jellies and MarmaladesCCPFV2009
CAC/RCP 57-2004Code of Hygienic Practice for Milk and Milk ProductsCCFH2009
CAC/RCP 69-2009Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CoffeeCCCF2009
CAC/RCP 66-2008Code of Hygienic Practice for Powdered Formulae for Infants and Young ChildrenCCFH2009
CAC/GL 63-2007Principles and Guidelines for the Conduct of Microbiological Risk ManagementCCFH2008
CAC/RCP 54-2004Code of Practice on Good Animal FeedingTFAF2008
CAC/GL 69-2008Guideline for the Validation of Food Safety Control MeasuresCCFH2008
CAC/GL 66-2008Guidelines for the Use of FlavouringsCCFA2008
CAC/GL 53-2003Guidelines on the Judgement of Equivalence of Sanitary Measures associated with Food Inspection and Certification SystemsCCFICS2008
CAC/GL 45-2003Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA PlantsTFFBT2008
CAC/RCP 65-2008Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried FigsCCCF2008
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/GL 68-2008Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA AnimalsTFFBT2008
CAC/RCP 8-1976Code of Practice for the Processing and Handling of Quick Frozen FoodsTFPHQFF2008
CODEX STAN 293-2008Standard for TomatoesCCFFV2008
CODEX STAN 259R-2007Regional Standard for TehenaCCNEA2007
CODEX STAN 258R-2007Regional Standard for Canned Foul MedamesCCNEA2007
CODEX STAN 257R-2007Regional Standard for Canned Humus with TehenaCCNEA2007
CAC/RCP 15-1976Code of Hygienic Practice for Eggs and Egg ProductsCCFH2007
CAC/GL 62-2007Working Principles for Risk Analysis for Food Safety for Application by GovernmentsCCGP2007
CAC/RCP 63-2007Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in WineCCCF2007
CAC/GL 27-1997Guidelines for the Assessment of the Competence of Testing Laboratories Involved in the Import and Export Control of FoodsCCMAS2006
CAC/RCP 62-2006Code of Practice for the Prevention and Reduction of Dioxin and Dioxin-like PCB Contamination in Food and FeedsCCCF2006
CODEX STAN 249-2006Standard for Instant NoodlesCCCPL2006
CAC/GL 60-2006Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification SystemCCFICS2006
CODEX STAN 74-1981Standard for Processed Cereal-Based Foods for Infants and Young ChildrenCCNFSDU2006
CAC/GL 47-2003Guidelines for Food Import Control SystemsCCFICS2006
CAC/GL 58R-2005Regional Guidelines for Codex Contact Points and National Codex Committees (Near East)CCNEA2005
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
CODEX STAN 185-1993Standard for NopalCCFFV2005
CODEX STAN 184-1993Standard for MangoesCCFFV2005
CODEX STAN 246-2005Standard for RambutanCCFFV2005
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 58-2005Code of Hygienic Practice for MeatCCMPH2005
CODEX STAN 204-1997Standard for MangosteensCCFFV2005
CODEX STAN 205-1997Standard for BananasCCFFV2005
CODEX STAN 218-1999Standard for GingerCCFFV2005
CODEX STAN 225-2001Standard for AsparagusCCFFV2005
CODEX STAN 247-2005General Standard for Fruit Juices and NectarsTFFJ2005
CODEX STAN 188-1993Standard for Baby CornCCFFV2005
CODEX STAN 187-1993Standard for CarambolaCCFFV2005
CODEX STAN 186-1993Standard for Prickly PearCCFFV2005
CAC/GL 50-2004General guidelines on samplingCCMAS2004
CAC/GL 48-2004Model Certificate for Fish and Fishery Products CCFFP2004
CODEX STAN 239-2003General Methods of Analysis for Food AdditivesCCMAS2004
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
CODEX STAN 228-2001General Methods of Analysis for ContaminantsCCMAS2004
CAC/RCP 44-1995Code of Practice for the Packaging and Transport of Fresh Fruit and VegetablesCCFFV2004
CODEX STAN 236-2003Standard for Boiled Dried Salted AnchoviesCCFFP2003
CAC/GL 49-2003Harmonized IUPAC Guidelines for Single-Laboratory Validation of Methods of AnalysisCCMAS2003
CAC/RCP 19-1979Code of Practice for Radiation Processing of FoodCCFA2003
CODEX STAN 106-1983General Standard for Irradiated FoodsCCFA2003
CODEX STAN 87-1981Standard for ChocolateCCCPC2003
CODEX STAN 242-2003Standard for Canned Stone FruitsCCPFV2003