1. The series of references set out in paragraph 2 hereunder for the various Codex Committee have been adopted by the Codex Alimentarius Commission at its seventh session. This system of referencing Codex documents is to be regarded as an interpretation of that portion of paragraph 9(e) of the Guidelines for Codex Committees concerning the need to assign consecutive reference numbers in suitable series to all documents of Codex Committees. The other information required in paragraph 9(e) of the Guidelines, which reads as follows, should also be given:
“9(e) Committee chairmen should assign consecutive reference numbers in suitable series to all documents of Codex Committees. The reference number should appear at the top right-hand corner of the first page together with a statement of the language in which the document was prepared and the date of its preparation. A clear statement should be made of the provenance (origin or author country) of the paper immediately under the title. The text should be divided into numbered paragraphs.”
| CODEX/SUBJECT CODE REFERENCE+ YEAR OF SESSION /CONSECUTIVE NUMBER OF DOCUMENTS | |
| Codex Alimentarius Commission working documents and reports | - CX/ALINORM 69/1, 2, 3, etc. |
| Executive Committee (identified also by session number following the year) | - CX/EXEC 69/14/1, 2, 3, etc. |
| Coordinating Committee for Europe | - CX/EURO 69/1, 2, 3, etc. |
| Committee of Government Experts on the Code of Principles concerning Milk and Milk Products | - CX/MDS 69/1, 2, 3, etc. |
| General Subject Codex Committees | |
| Food Additives | - CX/FA 69/1, 2, 3, etc. |
| Pesticide Residues | - CX/PR 69/1, 2, 3, etc. |
| Methods of Analysis and Sampling | - CX/MAS 69/1, 2, 3, etc. |
| Food Labelling | - CX/FL 69/1, 2, 3, etc. |
| Food Hygiene | - CX/FH 69/1, 2, 3, etc. |
| General Principles | - CX/GP 69/1, 2, 3, etc. |
| Codex Commodity Committees | |
| Cocoa Products and Chocolate | - CX/CPC 69/1, 2, 3, etc. |
| Sugars | - CX/S 69/1, 2, 3, etc. |
| Processed Fruits and Vegetables | - CX/PFV 69/1, 2, 3, etc. |
| Fats and Oils | - CX/FO 69/1, 2, 3, etc. |
| Fish and Fishery Products | - CX/FFP 69/1, 2, 3, etc. |
| Meat | - CX/M 69/1, 2, 3, etc. |
| Sub-Com. I. on Cutting Methods and Cuts of Carcases | - CX/M-SC I/CMCC 69/1, 2, 3, etc. |
| Processed Meat Products | - CX/PMP 69/1, 2, 3, etc. |
| Foods for Special Dietary Uses | - CX/FSDU 69/1, 2, 3, etc. |
| ECE/Codex Group of Experts on Fruit Juices | - CX/FJ 69/1, 2, 3, etc. |
| ECE/Codex Group of Experts on Quick Frozen Foods | - CX/QFF 69/1, 2, 3, etc. |
NOTE
It will be seen from the above that, in referencing Codex documents, CX, which standards for Codex, should appear first, followed by the subject code reference, followed by the year in which the session will be held (i.e. not necessarily the year in which the document is prepared), and finally followed by the consecutive number of the document.
