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codexalimentarius > Codex Texts

Codex Texts

Codex standards and related texts are voluntary in nature. They need to be translated into national legislation or regulations in order to be enforceable.

Codex standards can be general or specific.

General Standards, Guidelines and Codes of Practice

These are the core Codex texts and apply to all products and product categories. These texts typically deal with hygienic practice, labelling, additives, inspection & certification, nutrition and residues of veterinary drugs and pesticides.

Commodity standards

Codex commodity standards refer to a specific product although increasingly Codex now develops standards for food groups  i.e. one general standard for fruit juices and nectars as opposed to one per fruit. 

The harmonization of food standards contributes to the protection of consumer health and to the fullest possible facilitation of international trade.

How a Codex Standard is developed.

Like all other aspects of the Commission’s work, the procedures for preparing standards are well defined, open and transparent.

A national government or a subsidiary committee of the Commission usually makes the proposal for a standard to be developed They then prepare a discussion paper that outlines what the proposed standard is expected to achieve, and then a project document that indicates the time frame for the work and its relative priority.

  • Getting started - The Commission reviews the project document and decides whether the standard should be developed as proposed.
  • Elaboration of the standard - The preparation of a proposed draft standard is arranged by the Commission Secretariat and circulated to member governments, observer organizations and other Codex committees for two rounds of comments and special advice.
  • Conclusion - Standards can take several years to develop. Once adopted by the Commission, a Codex standard is added to the Codex Alimentarius and published here on the web site. 

Standards

Popular
 
Latest

CXA 6-2021
List of Codex Specifications for Food Additives

CXG 93-2021
Principles and Guidelines for the assessment and use of voluntary third-party assurance programmes

CXS 342-2021
Standard for dried oregano

CXS 343-2021
Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger

CXS 344-2021
Standard for dried floral parts: Cloves

CXS 345-2021
Standard for dried basil

CXS 346-2021
General Standard for the labelling of non-retail containers of foods

CXG 94-2021
Guidelines on integrated monitoring and surveillance of foodborne antimicrobial resistance

CXC 80-2020
Code of Practice on Food Allergen Management for Food Business Operators

CXS 334R-2020
Regional Standard for fermented cooked cassava-based products

CXS 335R-2020
Regional Standard for fresh leaves of Gnetum spp.

CXS 336R-2020
Regional Standard for kava products for use as a beverage when mixed with water

CXS 337-2020
Standard for fresh garlic

CXS 338-2020
Standard for kiwifruit

CXS 339-2020
Standard for ware potatoes

CXS 340-2020
Standard for yam

CXS 341R-2020
Regional Standard for mixed zaatar

CXS 347-2019
Standard for dried or dehydrated garlic

CXS 330-2018
Standard for Aubergines

CXS 332R-2018
Regional Standard for Doogh

CXC 76R-2017
Regional Code of Hygienic Practice for Street-Vended Foods in Asia

CXC 77-2017
Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice

View the COMPLETE list of Codex Texts

Codex 8 step process

The process for developing a standard has eight steps.

Download this infographic describing the process.

For further information on how Codex develops standards consult the Procedural Manual