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Codex Committee on Contaminants in Foods (CCCF)

FAO/WHO ID No:CX-735
Reference:CX/CF
Terms of Reference:(a) to establish or endorse permitted maximum levels or guidelines levels for contaminants and naturally occurring toxicants in food and feed;
(b) to prepare priority lists of contaminants and naturally occurring toxicants for risk assessment by the Joint FAO/WHO Expert Committee on Food Additives;
(c) to consider methods of analysis and sampling for the determination of contaminants and naturally occurring toxicants in food and feed;
(d) to consider and elaborate standards or codes of practice for related subjects; and
(e) to consider other matters assigned to it by the Commission in relation to contaminants and naturally occurring toxicants in food and feed.
Status:Active
Host:Netherlands

Related Standards

Reference Title Committee Last modified
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CXS 193-1995General Standard for Contaminants and Toxins in Food and FeedCCCF2019
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 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 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 49-2001Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with ChemicalsCCCF2001
CXC 51-2003Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in CerealsCCCF2017
CXC 56-2004Code of Practice for the Prevention and Reduction of Lead Contamination in FoodsCCCF2004
CXC 73-2013Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava ProductsCCCF2013
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 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 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 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 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
CXG 92-2019Guidelines for Rapid Risk Analysis Following Instances of Detection of Contaminants in Food where there is No Regulatory LevelCCCF2019