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
CXS 193-1995
General Standard for Contaminants and Toxins in Food and Feed
CXC 1-1969
General Principles of Food Hygiene
CXS 1-1985
General Standard for the Labelling of Prepackaged Foods
CXG 2-1985
Guidelines on Nutrition Labelling
CXM 2
Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for Residues of Veterinary Drugs in Foods
CXS 192-1995
General Standard for Food Additives
CXA 6-2024
List of Codex Specifications for Food Additives
CXC 83-2024
Code of practice for the prevention or reduction of ciguatera poisoning
CXG 103-2024
Guidelines for food hygiene control measures in traditional markets for food
CXS 359-2024
Standard for dried or dehydrated roots, rhizomes and bulbs – Turmeric
CXS 358-2024
Standard for spices derived from dried or dehydrated fruits and berries - Allspice, juniper berry and star anise
CXS 357-2024
Standard for spices derived from dried or dehydrated fruits and berries – Small cardamom
CXG 104-2024
Guidelines on the provision of food information for pre-packaged foods to be offered via e-commerce
CXG 105-2024
Guidelines on the use of technology to provide food information in food labelling
CXS 306-2023
Standard for Chilli Sauce
CXS 294-2023
Standard for Gochujang
CXS 356R-2023
Regional Standard for Fermented Noni Fruit Juice (North America and South West Pacific)
CXC 82-2023
Code of Practice for the Prevention and Reduction of Mycotoxins Contamination in Cassava and Cassava-Based Products
CXG 101-2023
Guidelines on Recognition and Maintenance of Equivalence of National Food Control Systems (NFCS)
CXG 102-2023
Principles and Guidelines on the Use of Remote Audit and Inspection in Regulatory Frameworks
CXS 354R-2023
Regional Standard for Soybean Products Fermented with Bacillus Species (Asia)
CXS 355R-2023
Regional Standard for Cooked Rice Wrapped in Plant Leaves (Asia)
CXG 99-2023
Guidelines for the Control of Shiga Toxin-Producing E. coli (STEC) in Raw Beef, Fresh Leafy Vegetables, Raw Milk and Raw Milk Cheeses, and Sprouts
CXG 100-2023
Guidelines for the Safe Use and Reuse of Water in Food Production and Processing
CXG 95-2022
Guidelines for ready-to-use therapeutic foods (RUTF)
CXS 348-2022
Standard for Onions and Shallots
CXS 349-2022
Standard for Berry Fruits
CXC 81-2022
Code of Practice for the Prevention and Reduction of Cadmium Contamination in Cocoa Beans
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
