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codexalimentarius > Codex Texts > Codes of Practice

Codes of Practice

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CXC 20-1979Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions.CCGP2010
CXC 19-1979Code of Practice for Radiation Processing of FoodCCFH2003
CXC 1-1969General Principles of Food HygieneCCFH2022
CXC 23-1979Code of Hygienic Practice for Low and Acidified Low Acid Canned FoodsCCFH1993
CXC 40-1993Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid FoodsCCFH1993
CXC 43R-1995Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean)CCLAC2001
CXC 36-1987Code of Practice for the Storage and Transport of Edible Fats and Oils in BulkCCFO2022
CXC 2-1969Code of Hygienic Practice for Canned Fruit and Vegetable ProductsCCPFV2011
CXC 3-1969Code of Hygienic Practice for Dried FruitsCCPFV2011
CXC 4-1971Code of Hygienic Practice for Desiccated CoconutCCPFV1971
CXC 5-1971Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible FungiCCPFV1971
CXC 6-1972Code of Hygienic Practice for Tree NutsCCPFV1972
CXC 22-1979Code of Hygienic Practice for Groundnuts (Peanuts)CCPFV1979
CXC 30-1983Code of Hygienic Practice for the Processing of Frog LegsCCFH1983
CXC 33-1985Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral WatersCCFH2011
CXC 8-1976Code of Practice for the Processing and Handling of Quick Frozen FoodsTFPHQFF2008
CXC 58-2005Code of Hygienic Practice for MeatCCMPH2005
CXC 53-2003Code of Hygienic Practice for Fresh Fruits and VegetablesCCFH2017
CXC 61-2005Code of Practice to Minimize and Contain Foodborne Antimicrobial ResistanceTFAMR2021
CXC 60-2005Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned FoodsCCCF2005
CXC 59-2005Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree NutsCCCF2010
CXC 52-2003Code of Practice for Fish and Fishery ProductsCCFFP2019
CXC 72-2013Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CocoaCCCF2013
CXC 45-1997Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing AnimalsCCCF1997
CXC 46-1999Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf LifeCCFH1999
CXC 55-2004Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in PeanutsCCCF2004
CXC 62-2006Code of Practice for the Prevention and Reduction of Dioxin, Dioxins-like PCBs and non-Dioxin-like PCBs in Food and FeedCCCF2018
CXC 15-1976Code of Hygienic Practice for Eggs and Egg ProductsCCFH2007
CXC 47-2001Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed FoodCCFH2001
CXC 49-2001Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with ChemicalsCCCF2001
CXC 48-2001Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)CCFH2001
CXC 51-2003Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in CerealsCCCF2017
CXC 54-2004Code of Practice on Good Animal FeedingTFAF2008
CXC 57-2004Code of Hygienic Practice for Milk and Milk ProductsCCFH2009
CXC 56-2004Code of Practice for the Prevention and Reduction of Lead Contamination in FoodsCCCF2021
CXC 73-2013Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava ProductsCCCF2013
CXC 39-1993Code of Hygienic Practice for Precooked and Cooked Foods in Mass CateringCCFH1993
CXC 64-2008Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPsCCCF2008
CXC 71R-2013Regional Code of Practice for Street-vended Foods (Near East)CCNE2013
CXC 68-2009Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying ProcessesCCCF2009
CXC 67-2009Code of Practice for the Reduction of Acrylamide in FoodsCCCF2009
CXC 70-2011Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit DistillatesCCCF2011
CXC 44-1995Code of Practice for Packaging and Transport of Fresh Fruit and VegetablesCCFFV2004
CXC 63-2007Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in WineCCCF2007
CXC 50-2003Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF2003
CXC 65-2008Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried FigsCCCF2008
CXC 66-2008Code of Hygienic Practice for Powdered Formulae for Infants and Young ChildrenCCFH2009
CXC 69-2009Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CoffeeCCCF2009
CXC 74-2014Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and FeedCCCF2014
CXC 75-2015Code of Hygienic Practice for Low-Moisture FoodsCCFH2018
CXC 76R-2017Regional Code of Hygienic Practice for Street-Vended Foods in AsiaCCASIA2017
CXC 77-2017Code of Practice for the Prevention and Reduction of Arsenic Contamination in RiceCCCF2017
CXC 78-2017Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF2017
CXC 79-2019Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined OilsCCCF2019
CXC 80-2020Code of Practice on Food Allergen Management for Food Business Operators CCFH2020
CXC 81-2022Code of Practice for the Prevention and Reduction of Cadmium Contamination in Cocoa BeansCCCF2022
CXC 82-2023Code of Practice for the Prevention and Reduction of Mycotoxins Contamination in Cassava and Cassava-Based Products CCCF2023