REPORT OF THE SIXTH SESSION
OF THE
JOINT FAO/WHO CODEX ALIMENTARIUS COMMISSION
Geneva, 4–14 March 1969
OF THE
JOINT FAO/WHO CODEX ALIMENTARIUS COMMISSION
Geneva, 4–14 March 1969
|
REPORT OF THE SIXTH SESSION OF THE JOINT FAO/WHO CODEX ALIMENTARIUS COMMISSION Geneva, 4–14 March 1969 |
Issued by the Secretariat of the
Joint FAO/WHO Food Standards Programme, FAO, Rome
Ref. No. ALINORM 69/67, April 1969
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Participants and Officers of the Commission Adoption of Agenda
Executive Committee - Reports on the Twelfth and Thirteenth Sessions
Membership of the Codex Alimentarius Commission
General Principles
- Codes of Practice
- Amendment of the Purpose of the Codex
Alimentarius
- Amendment of the Scope of the Codex
Alimentarius
- Amendment of the Nature of Codex Standards
- Acceptance of Codex Commodity Standards
- Acceptance of Codex General Standards
- Withdrawal or Amendment of Acceptance
Amendments to the Procedure for the Elaboration
of Codex Standards
Procedure for consideration of Standards
by the Commission at Step 8
Guide to the Procedure for the Revision and
Amendment of Recommended Codex Standards
Amendments to the Procedure for the Elaboration
of Milk and Milk Products Standards
Amendments to the Rules of Procedure of the
Commission
- Amendment of Rule II.4(a) ) Appointment of
- Amendment of Rule II.4(b) ) Coordinator
- Proposal to amend Rule VI.3 (Regional or
group of countries standards)
- Proposed Argentine amendment to Rule XII.3
(Languages)
Guidelines for establishing future work priorities and new subsidiary bodies
Finance of the Joint FAO/WHO Food Standards Programme for 1968/69 and 1970/71
Amendments to the Guidelines for Codex
Committees
- Methods of Analysis and Sampling
- Normal practice
- Methods of analysis and sampling of
general application to foods
- Methods of analysis of food additives
as such
- Methods of analysis of pesticide
residues in food
- Microbiological methods of analysis
and sampling
- Food Labelling
- Codex Committee reports
Information on the activities of other
international organizations working on the
standardization of foods and related matters
- UN Economic Commission for Europe
- International Olive Oil Council
- International Organization for
Standardization
- Commission of the European Economic
Community
- Organization for Economic Cooperation and
Development
- Council of Europe (Partial Agreement)
Future reports on related activities within
FAO and WHO
Information on Food Standards Work in Asia, Africa and Latin America
Codex General Subject Committees
Reports of the Codex Committees on
- General Principles
- Food Labelling
- Food Hygiene
- Food Additives
- Pesticide Residues
- Methods of Analysis and Sampling
Codex Commodity Committees
- Codex Committee on Meat and Meat Products
and Sub-Committee I
- Codex Committee on Poultry Meat
Reports of the Codex Committees on
- Cocoa Products and Chocolate
- Sugars
- Processed Fruits and Vegetables
- Fats and Oils
- Fish and Fishery Products
- Sub-Committee IV on Processed Meat
Products and Consumer Packaged Meat
- Foods for Special Dietary Uses
- Natural Mineral Waters
Report of the Coordinating Committee for
Europe
Reports of the Joint ECE/Codex Alimentarius
Groups of Experts on
- Standardization of Fruit Juices
- Standardization of Quick Frozen Foods
Code of Principles concerning Milk and
Milk Products
- Report on the Eleventh Session of the Joint
FAO/WHO Committee of Government Experts
- Relationship between the Commission and
the Committee of Government Experts
(governing paragraph 10)
- Edible Ices
Consideration of Standards at Step 8 of the
Procedure for the Elaboration of Codex
Standards
- General Standard for the Labelling of
Prepackaged Foods
- Standard for Honey
- Standard for Margarine
- Standards for Lard and Rendered Pork Fat
- Standards for Premier Jus and Edible
Tallow
- General Standard for Edible Fats and Oils
not covered by individual standards
- Standards for Edible Oils (soya bean oil,
arachis oil, cottonseed oil, sunflowerseed
oil, rapeseed oil, maize oil, sesameseed
oil, safflowerseed oil)
- Standard for Canned Pacific Salmon
- Standards for Sugars
- White Sugar
- Powdered Sugar (Icing Sugar)
- Soft Sugars
- General Standard for Quick Frozen Foods
- Tolerances for Pesticide Residues
Consideration of Standards at Step 5 of the Procedure for the Elaboration of Codex Standards
- Edible Fungi
- General Standard for Edible Fungi and
Fungus Products
- Standard for Dried Edible Fungi
- European Regional Standard for Fresh
Fungus Chanterelle
- European Regional Standard for Natural Mineral Waters
- Fats and Oils
- Standard for Olive Oil
- Standard for Mustardseed Oil
- Fruit Juices
- Standards for apricot, peach and pear
nectars, apple, orange, grape, tomato,
lemon and grapefruit juices, and concentrated
apple, orange and grape juices
- Processed Fruits and Vegetables
- Standards for canned green garden peas,
canned mushrooms, canned strawberries,
canned plums, canned raspberries, canned
fruit cocktail
- Fish and Fishery Products
- Standards for frozen gutted Pacific
salmon, frozen fillets of cod and
haddock, canned shrimps and prawns
- Sampling Plans for Prepackaged Foods
- Technical Procedure for Sampling Foods
- Codes of hygienic practice for dried fruits,
desiccated coconut, dehydrated fruits and
vegetables including edible fungi, quick
frozen fruit and vegetable products
- Tolerances for Pesticide Residues
- Food Colours
Progress report on the work of the Joint FAO/WHO Food Standards Programme
Timetable of Codex sessions, 1969/70
APPENDICES
Appendix I - List of Participants
Appendix II - Report of the Thirteenth Session of the Executive Committee
Appendix IV - General Principles of the Codex Alimentarius
Appendix V - Procedure for the Elaboration of Codex Standards and Codes of Practice
Appendix VI - Procedure for the Elaboration of Milk and Milk Product Standards
Appendix VII - Guide to the Procedure for the revision and amendment of recommended Codex Standards