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codexalimentarius > Committees > Committee > Related Standards

Related Standards

Reference Title Committee Last modified
CXC 20-1979Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions.CCGP2010
CXS 107-1981General Standard for the Labelling of Food Additives when sold as suchCCFA2016
CXS 150-1985Standard for Food Grade SaltCCFA2012
CXG 3-1989Guidelines for Simple Evaluation of Dietary Exposure to Food AdditivesCCFA2014
CXS 106-1983General Standard for Irradiated FoodsCCFH2003
CXS 193-1995General Standard for Contaminants and Toxins in Food and FeedCCCF2023
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
CXS 1-1985General Standard for the Labelling of Prepackaged FoodsCCFL2018
CXG 2-1985Guidelines on Nutrition LabellingCCFL2021
CXG 19-1995Principles and Guidelines for the Exchange of Information in Food Safety Emergency SituationsCCFICS2016
CXA 4-1989Classification of Foods and Animal FeedsCCPR1993
CXM 2Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for Residues of Veterinary Drugs in FoodsCCRVDF2023
CXS 151-1985Standard for GariCCCPL2019
CXS 152-1985Standard for Wheat FlourCCCPL2021
CXS 153-1985Standard for Maize (Corn)CCCPL2019
CXS 155-1985Standard for Degermed Maize (Corn) Meal and Maize (Corn) GritsCCCPL2019
CXS 169-1989Standard for Whole and Decorticated Pearl Millet GrainsCCCPL2019
CXS 171-1989Standard for Certain PulsesCCCPL1995
CXS 172-1989Standard for Sorghum GrainsCCCPL2019
CXS 173-1989Standard for Sorghum FlourCCCPL2019
CXS 176-1989Standard for Edible Cassava FlourCCCPL2019
CXS 178-1991Standard for Durum Wheat Semolina and Durum Wheat FlourCCCPL2019
CXS 198-1995Standard for RiceCCCPL2019
CXS 199-1995Standard for Wheat and Durum WheatCCCPL2019
CXS 200-1995Standard for PeanutsCCCPL2019
CXS 201-1995Standard for OatsCCCPL2019
CXS 202-1995Standard for CouscousCCCPL1995
CXS 86-1981Standard for Cocoa ButterCCCPC2022
CXS 87-1981Standard for Chocolate and Chocolate ProductsCCCPC2022
CXS 105-1981Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugarsCCCPC2022
CXC 36-1987Code of Practice for the Storage and Transport of Edible Fats and Oils in BulkCCFO2022
CXS 3-1981Standard for Canned SalmonCCFFP2013
CXS 36-1981Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated CCFFP2017
CXS 37-1991Standard for Canned Shrimps or PrawnsCCFFP2018
CXS 90-1981Standard for Canned Crab MeatCCFFP2018
CXS 92-1981Standard for Quick Frozen Shrimps or PrawnsCCFFP2017
CXS 95-1981Standard for Quick Frozen LobstersCCFFP2017
CXS 119-1981Standard for Canned FinfishCCFFP2018
CXS 165-1989Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish FleshCCFFP2017
CXS 166-1989Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in BatterCCFFP2017
CXS 167-1989Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of FishesCCFFP2018
CXS 189-1993Standard for Dried Shark FinsCCFFP1993
CXS 190-1995Standard for Quick Frozen Fish FilletsCCFFP2017
CXS 191-1995Standard for Quick Frozen Raw SquidCCFFP1995
CXS 141-1983Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa CakeCCCPC2022
CXS 19-1981Standard for Edible Fats and Oils not Covered by Individual StandardsCCFO2023
CXS 33-1981Standard for Olive Oils and Olive Pomace OilsCCFO2021
CXS 17-1981Standard for Canned ApplesauceCCPFV2022
CXS 38-1981Standard for Edible Fungi and Fungus ProductsCCPFV2022
CXS 39-1981Standard for Dried Edible FungiCCPFV2022
CXS 40R-1981Regional Standard for Chanterelles (Europe)CCEURO2022
CXS 60-1981Standard for Canned RaspberriesCCPFV2022
CXS 62-1981Standard for Canned StrawberriesCCPFV2022
CXS 66-1981Standard for Table OlivesCCPFV2022
CXS 115-1981Standard for Pickled Cucumbers (Cucumber Pickles)CCPFV2022
CXS 131-1981Standard for Unshelled Pistachio NutsCCPFV2022
CXS 88-1981Standard for Corned BeefCCPMPP2022
CXS 89-1981Standard for Luncheon MeatCCPMPP2022
CXS 96-1981Standard for Cooked Cured HamCCPMPP2022
CXS 97-1981Standard for Cooked Cured Pork ShoulderCCPMPP2022
CXS 98-1981Standard for Cooked Cured Chopped MeatCCPMPP2022
CXG 14-1991Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry ProductsCCPMPP1991
CXS 145-1985Standard for Canned Chestnuts and Canned Chestnut PuréeCCPFV2022
CXS 160-1987Standard for Mango ChutneyCCPFV2023
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 CoconutCCPFV2011
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
CXS 52-1981Standard for Quick Frozen StrawberriesCCPFV2022
CXS 69-1981Standard for Quick Frozen RaspberriesCCPFV2022
CXS 75-1981Standard for Quick Frozen PeachesCCPFV2022
CXS 76-1981Standard for Quick Frozen BilberriesCCPFV2022
CXS 103-1981Standard for Quick Frozen BlueberriesCCPFV2022
CXC 30-1983Code of Hygienic Practice for the Processing of Frog LegsCCFH1983
CXS 279-1971Standard for ButterCCMMP2022
CXS 280-1973Standard for Milkfat ProductsCCMMP2022
CXS 281-1971Standard for Evaporated MilksCCMMP2023
CXS 282-1971Standard for Sweetened Condensed MilksCCMMP2023
CXS 283-1978General Standard for CheeseCCMMP2022
CXS 284-1971Standard for Whey CheesesCCMMP2022
CXS 288-1976Standard for Cream and Prepared CreamsCCMMP2022
CXS 289-1995Standard for Whey PowdersCCMMP2022
CXS 290-1995Standard for Edible Casein ProductsCCMMP2023
CXS 263-1966Standard for CheddarCCMMP2022
CXS 266-1966Standard for GoudaCCMMP2022
CXS 270-1968Standard for TilsiterCCMMP2022
CXS 271-1968Standard for Saint-PaulinCCMMP2022
CXS 272-1968Standard for ProvoloneCCMMP2022
CXS 276-1973Standard for CamembertCCMMP2022
CXS 278-1978Standard for Extra Hard Grating CheeseCCMMP2022
CXS 108-1981Standard for Natural Mineral WatersCCNMW2019
CXC 33-1985Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral WatersCCFH2011
CXS 13-1981Standard for Preserved TomatoesCCPFV2022
CXC 8-1976Code of Practice for the Processing and Handling of Quick Frozen FoodsTFPHQFF2008
CXS 117-1981Standard for Bouillons and ConsommésCCSB2021
CXS 53-1981Standard for Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes)CCNFSDU2019
CXS 73-1981Standard for Canned Baby FoodsCCNFSDU2023
CXS 74-1981Standard for Processed Cereal-Based Foods for Infants and Young ChildrenCCNFSDU2023
CXS 118-1979Standard for Foods for Special Dietary Use for Persons Intolerant to GlutenCCNFSDU2015
CXS 156-1987Standard for Follow-up formula for Older Infants and Product for Young ChildrenCCNFSDU2023
CXS 180-1991Standard for Labelling of and Claims for Foods for Special Medical PurposesCCNFSDU1991
CXS 181-1991Standard for Formula Foods for Use in Weight Control DietsCCNFSDU2023
CXS 203-1995Standard for Formula Foods for Use in Very Low Energy Diets for Weight ReductionCCNFSDU2023
CXG 9-1987General Principles for the Addition of Essential Nutrients to FoodsCCNFSDU2015
CXA 2-1976Statement on Infant FeedingCCNFSDU1976
CXS 12-1981Standard for HoneyCCS2022
CXS 182-1993Standard for PineapplesCCFFV2011
CXS 183-1993Standard for PapayaCCFFV2011
CXS 184-1993Standard for MangoesCCFFV2005
CXS 185-1993Standard for NopalCCFFV2005
CXS 186-1993Standard for Prickly PearCCFFV2005
CXS 187-1993Standard for CarambolaCCFFV2005
CXS 188-1993Standard for Baby CornCCFFV2005
CXS 196-1995Standard for LitchiCCFFV2011
CXS 197-1995Standard for AvocadoCCFFV2013
CXS 163-1987Standard for Wheat Protein Products Including Wheat GlutenCCVP2022
CXS 174-1989General Standard for Vegetable Protein Products (VPP)CCVP2022
CXG 4-1989General Guidelines for the Utilization of Vegetable Protein Products (VPP) in FoodsCCVP1989
CXS 205-1997Standard for BananasCCFFV2022
CXS 204-1997Standard for MangosteensCCFFV2005
CXG 54-2004Guidelines on Measurement UncertaintyCCMAS2021
CXG 50-2004General Guidelines on SamplingCCMAS2023
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
CXS 246-2005Standard for RambutanCCFFV2005
CXS 242-2003Standard for Canned Stone FruitsCCPFV2022
CXS 236-2003Standard for Boiled Dried Salted AnchoviesCCFFP2003
CXS 244-2004Standard for Salted Atlantic Herring and Salted SpratCCFFP2018
CXC 52-2003Code of Practice for Fish and Fishery ProductsCCFFP2019
CXS 298R-2009Regional Standard for Fermented Soybean Paste (Asia)CCASIA2023
CXC 72-2013Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CocoaCCCF2013
CXS 316-2014Standard for Passion FruitCCFFV2014
CXC 45-1997Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing AnimalsCCCF1997
CXS 206-1999General Standard for the Use of Dairy TermsCCMMP2022
CXS 207-1999Standard for Milk Powders and Cream PowderCCMMP2023
CXS 208-1999Group Standard for Cheeses in BrineCCMMP2022
CXS 210-1999Standard for Named Vegetable OilsCCFO2023
CXS 211-1999Standard for Named Animal FatsCCFO2023
CXS 213-1999Standard for LimesCCFFV2011
CXS 214-1999Standard for Pummelos CCFFV2011
CXS 215-1999Standard for GuavasCCFFV2011
CXS 216-1999Standard for ChayotesCCFFV2011
CXS 217-1999Standard for Mexican LimesCCFFV2011
CXS 218-1999Standard for GingerCCFFV2005
CXS 219-1999Standard for Grapefruits CCFFV2011
CXS 220-1999Standard for LongansCCFFV2011
CXC 46-1999Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf LifeCCFH1999
CXA 5-1993Glossary of Terms and Definitions (Residues of Veterinary Drugs in Foods)CCRVDF2003
CXG 23-1997Guidelines for Use of Nutrition and Health ClaimsCCFL2013
CXG 43R-2003Regional Guidelines for Codex Contact Points and National Codex Committees (Africa)CCAFRICA2003
CXG 58R-2005Regional Guidelines for Codex Contact Points and National Codex Committees (Near East)CCNE2005
CXS 237-2003Standard for PitahayasCCFFV2011
CXS 238-2003Standard for Sweet CassavaCCFFV2013
CXS 245-2004Standard for OrangesCCFFV2011
CXS 241-2003Standard for Canned Bamboo ShootsCCPFV2022
CXS 240-2003Standard for Aqueous Coconut Products - Coconut Milk and Coconut CreamCCPFV2022
CXG 51-2003Guidelines for Packing Media for Canned FruitsCCPFV2013
CXS 154-1985Standard for Whole Maize (Corn) MealCCCPL2019
CXC 55-2004Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in PeanutsCCCF2004
CXG 60-2006Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification SystemCCFICS2006
CXS 250-2006Standard for a Blend of Evaporated Skimmed Milk and Vegetable FatCCMMP2022
CXS 251-2006Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered FormCCMMP2022
CXS 252-2006Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable FatCCMMP2022
CXS 253-2006Standard for Dairy Fat SpreadsCCMMP2023
CXS 249-2006Standard for Instant NoodlesCCCPL2019
CXG 59-2006Guidelines on Estimation of Uncertainty of ResultsCCPR2011
CXC 62-2006Code of Practice for the Prevention and Reduction of Dioxin, Dioxins-like PCBs and non-Dioxin-like PCBs in Food and FeedCCCF2018
CXS 239-2003General Methods of Analysis for Food AdditivesCCMAS2004
CXS 192-1995General Standard for Food AdditivesCCFA2023
CXS 255-2007Standard for Table GrapesCCFFV2011
CXC 15-1976Code of Hygienic Practice for Eggs and Egg ProductsCCFH2007
CXG 61-2007Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in FoodsCCFH2009
CXG 63-2007Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM)CCFH2008
CXG 32-1999Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced FoodsCCFL2013
CXS 256-1999Standard for Fat Spreads and Blended SpreadsCCFO2021
CXS 257R-2007Regional Standard for Canned Humus with Tehena (Near East)CCNE2007
CXS 258R-2007Regional Standard for Canned Foul Medames (Near East)CCNE2007
CXS 259R-2007Regional Standard for Tehena (Near East)CCNE2007
CXS 72-1981Standard for Infant Formula and Formulas for Special Medical Purposes Intended for InfantsCCNFSDU2023
CXS 260-2007Standard for Pickled Fruits and VegetablesCCPFV2022
CXS 57-1981Standard for Processed Tomato ConcentratesCCPFV2022
CXS 307-2011Standard for Chilli PeppersCCFFV2011
CXS 304R-2011Regional Standard for Culantro Coyote (Latin America and the Caribbean)CCLAC2023
CXS 305R-2011Regional Standard for Lucuma (Latin America and the Caribbean)CCLAC2023
CXS 301R-2011Regional Standard for Edible Sago Flour (Asia)CCASIA2023
CXS 306-2023Standard for Chilli SauceCCPFV2023
CXG 25-1997Guidelines for the Exchange of Information between Countries on Rejections of Imported FoodsCCFICS2016
CXG 26-1997Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification SystemsCCFICS2010
CXG 27-1997Guidelines for the Assessment of the Competence of Testing Laboratories Involved in the Import and Export Control of FoodCCMAS2006
CXG 28-1995Food Control Laboratory Management: RecommendationsCCMAS1997
CXG 30-1999Principles and Guidelines for the Conduct of Microbiological Risk AssessmentCCFH2014
CXG 31-1999Guidelines for the Sensory Evaluation of Fish and Shellfish in LaboratoriesCCFFP1999
CXG 33-1999Recommended Methods of Sampling for the Determination of Pesticide Residues for Compliance with MRLsCCPR1999
CXG 34-1999Guidelines for the Development of Equivalence Agreements Regarding Food Imports and Export Inspection and Certification SystemsCCFICS1999
CXS 221-2001Group Standard for Unripened Cheese including Fresh CheeseCCMMP2022
CXS 222-2001Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan ShellfishCCFFP2018
CXS 223-2001Standard for KimchiCCPFV2022
CXS 224-2001Standard for TanniaCCFFV2011
CXS 226-2001Standard for Cape GooseberryCCFFV2011
CXS 227-2001General Standard for Bottled/Packaged Drinking Waters (Other Than Natural Mineral Waters)CCNMW2019
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
CXG 37-2001Harmonized IUPAC Guidelines for the Use of Recovery Information in Analytical Measurement CCMAS2001
CXS 231-2001General Methods for the Detection of Irradiated FoodsCCMAS2003
CXG 40-1993Guidelines on Good Laboratory Practice in Pesticide Residue AnalysisCCPR2010
CXS 234-1999Recommended Methods of Analysis and SamplingCCMAS2023
CXC 48-2001Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)CCFH2001
CXG 21-1997Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to FoodsCCFH2013
CXS 243-2003Standard for Fermented MilksCCMMP2022
CXC 51-2003Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in CerealsCCCF2017
CXG 44-2003Principles for the Risk Analysis of Foods Derived from Modern BiotechnologyTFFBT2011
CXG 45-2003Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA PlantsTFFBT2008
CXG 46-2003Guideline for the Conduct of Food Safety Assessment of Foods Produced Using Recombiant-DNA Microorganisms TFFBT2003
CXG 47-2003Guidelines for Food Import Control SystemsCCFICS2006
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
CXG 48-2004Model Certificate for Fish and Fishery Products CCFFP2004
CXC 73-2013Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava ProductsCCCF2013
CXS 311-2013Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried FishCCFFP2018
CXS 312-2013Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for further ProcessingCCFFP2016
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
CXG 84-2012Principles and Guidance on the Selection of Representative Commodities for the Extrapolation of Maximum Residue Limits for Pesticides to Commodity GroupsCCPR2017
CXG 85-2014Guidelines for the Control of Taenia Saginata in Meat of Domestic CattleCCFH2014
CXG 36-1989Class Names and the International Numbering System for Food AdditivesCCFA2023
CXS 310-2013Standard for PomegranateCCFFV2013
CXC 71R-2013Regional Code of Practice for Street-vended Foods (Near East)CCNE2013
CXS 297-2009Standard for Certain Canned VegetablesCCPFV2022
CXS 296-2009Standard for Jams, Jellies and MarmaladesCCPFV2022
CXG 70-2009Guidelines for Settling Disputes on Analytical (Test) ResultsCCMAS2009
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
CXS 294-2023Standard for Gochujang CCPFV2023
CXG 72-2009Guidelines on Analytical Terminology CCMAS2009
CXS 146-1985General Standard for the Labelling of and Claims for Prepackaged Foods for Special Dietary UsesCCFL2009
CXS 300-2010Standard for Bitter CassavaCCFFV2013
CXS 299-2010Standard for ApplesCCFFV2010
CXS 291-2010Standard for Sturgeon CaviarCCFFP2018
CXG 74-2010Guidelines on Performance Criteria and Validation of Methods for Detection, Identification and Quantification of Specific DNA Sequences and Specific Proteins in FoodsCCMAS2010
CXG 76-2011Compilation of Codex texts relevant to the labelling of foods derived from modern biotechnologyCCFL2011
CXG 77-2011Guidelines for Risk Analysis of Foodborne Antimicrobial ResistanceTFAMR2021
CXG 78-2011Guidelines for the Control of Campylobacter and Salmonella in Chicken MeatCCFH2011
CXC 70-2011Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit DistillatesCCCF2011
CXS 302-2011Standard for Fish SauceCCFFP2018
CXS 308R-2011Regional Standard for Harissa (Red Hot Pepper Paste) (Near East)CCNE2011
CXS 309R-2011Regional Standard for Halwa Tehenia (Near East)CCNE2011
CXS 303-2011Standard for Tree TomatoesCCFFV2011
CXS 177-1991Standard for Desiccated CoconutCCPFV2022
CXS 70-1981Standard for Canned Tuna and BonitoCCFFP2018
CXS 94-1981Standard for Canned Sardines and Sardine-Type ProductsCCFFP2018
CXC 44-1995Code of Practice for Packaging and Transport of Fresh Fruit and VegetablesCCFFV2004
CXG 22R-1997Regional Guidelines for the Design of Control Measures for Street-Vended Foods (Africa)CCAFRICA1999
CXS 254-2007Standard for Certain Canned Citrus FruitsCCPFV2022
CXS 262-2006Standard for MozzarellaCCMMP2023
CXS 264-1966Standard for DanboCCMMP2022
CXS 265-1966Standard for EdamCCMMP2022
CXS 267-1966Standard for HavartiCCMMP2022
CXS 268-1966Standard for SamsøCCMMP2022
CXS 269-1967Standard for EmmentalCCMMP2022
CXS 273-1968Standard for Cottage CheeseCCMMP2022
CXS 274-1969Standard for CoulommiersCCMMP2022
CXS 275-1973Standard for Cream CheeseCCMMP2022
CXS 277-1973Standard for BrieCCMMP2022
CXC 63-2007Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in WineCCCF2007
CXA 6-2023List of Codex Specifications for Food AdditivesCCFA2023
CXS 247-2005General Standard for Fruit Juices and NectarsCCPFV2022
CXG 24-1997General Guidelines for Use of the Term "Halal"CCFL1997
CXS 175-1989Standard for Soy Protein ProductsCCVP2022
CXS 170-1989Standard for Pearl Millet FlourCCCPL2019
CXC 50-2003Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF2003
CXS 212-1999Standard for SugarsCCS2022
CXS 225-2001Standard for AsparagusCCFFV2005
CXG 64-1995Protocol for the Design, Conduct and Interpretation of Method Performance StudiesCCMAS1997
CXG 65-1997Harmonized Guidelines for Internal Quality Control in Analytical Chemistry LaboratoriesCCMAS1997
CXS 293-2008Standard for TomatoesCCFFV2008
CXG 68-2008Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA AnimalsTFFBT2008
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
CXG 79-2012Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in FoodCCFH2012
CXS 292-2008Standard for Live and Raw Bivalve MolluscsCCFFP2015
CXC 69-2009Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CoffeeCCCF2009
CXS 313R-2013Regional Standard for Tempe (Asia)CCASIA2017
CXS 314R-2013Regional Standard for Date Paste (Near East)CCNE2013
CXG 82-2013Principles and Guidelines for National Food Control Systems CCFICS2013
CXS 315-2014Standard for Fresh and Quick Frozen Raw Scallop ProductsCCFFP2017
CXG 86-2015Guidelines for the Control of Trichinella Spp. in Meat of SuidaeCCFH2015
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
CXS 320-2015Standard for Quick Frozen VegetablesCCPFV2022
CXS 321-2015Standard for Ginseng ProductsCCPFV2022
CXS 319-2015Standard for Certain Canned FruitsCCPFV2022
CXS 317-2014Standard for DurianCCFFV2014
CXS 318-2014Standard for OkraCCFFV2014
CXS 322R-2015Regional Standard for Non-Fermented Soybean Products (Asia)CCASIA2017
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
CXS 329-2017Standard for Fish OilsCCFO2023
CXS 325R-2017Regional Standard for Unrefined Shea Butter (Africa)CCAFRICA2022
CXS 323R-2017Regional Standard for Laver Products (Asia)CCASIA2023
CXS 326-2017Standard for Black, White and Green PeppersCCSCH2022
CXS 327-2017Standard for CuminCCSCH2022
CXS 328-2017Standard for Dried ThymeCCSCH2022
CXS 331-2017Standard for Dairy Permeate PowdersCCMMP2023
CXS 324R-2017Regional Standard for Yacon (Latin America and the Caribbean)CCLAC2017
CXS 330-2018Standard for AuberginesCCFFV2018
CXS 332R-2018Regional Standard for Doogh (Near East)CCNE2018
CXS 333-2019Standard for QuinoaCCCPL2020
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 87-2016Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork MeatCCFH2016
CXG 92-2019Guidelines for Rapid Risk Analysis Following Instances of Detection of Contaminants in Food where there is No Regulatory LevelCCCF2019
CXG 71-2009Guidelines for the Design and Implementation of National Regulatory Food Safety Assurance Programmes Associated with the Use of Veterinary Drugs in Food Producing AnimalsCCRVDF2014
CXG 83-2013Principles for the Use of Sampling and Testing in International Food TradeCCMAS2015
CXG 88-2016Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne ParasitesCCFH2016
CXG 89-2016Principles and guidelines for the exchange of information between importing and exporting countries to support the trade in foodCCFICS2016
CXG 90-2017Guidelines on Performance Criteria for Methods of Analysis for the Determination of Pesticide Residues in Food and FeedCCPR2017
CXG 91-2017Principles and Guidelines for Monitoring the Performance of National Food Control SystemsCCFICS2017
CXG 8-1991Guidelines on Formulated Complementary Foods for Older Infants and Young ChildrenCCNFSDU2017
CXG 13-1991Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase SystemCCMMP1991
CXG 17-1993Guidelines Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable DefectsCCPFV1993
CXG 10-1979Advisory Lists of Nutrient Compounds for Use in Foods for Special Dietary Uses intended for Infants and Young ChildrenCCNFSDU2023
CXG 20-1995Principles for Food Import and Export Inspection and Certification CCFICS1995
CXG 38-2001Guidelines for Design, Production, Issuance and Use of Generic Official CertificatesCCFICS2021
CXG 49-2003Harmonized IUPAC Guidelines for Single-Laboratory Validation of Methods of AnalysisCCMAS2003
CXG 62-2007Working Principles for Risk Analysis for Food Safety for Application by GovernmentsCCGP2007
CXG 66-2008Guidelines for the Use of FlavouringsCCFA2008
CXG 67-2008Model Export Certificate for Milk and Milk ProductsCCMMP2010
CXG 69-2008Guidelines for the Validation of Food Safety Control MeasuresCCFH2013
CXG 53-2003Guidelines on the Judgement of Equivalence of Sanitary Measures associated with Food Inspection and Certification SystemsCCFICS2008
CXG 55-2005Guidelines for Vitamin and Mineral Food SupplementsCCNFSDU2005
CXG 57R-1999Regional Guidelines for Codex Contact Points and National Codex Committees (Asia)CCASIA1999
CXG 80-2013Guidelines on the Application of Risk Assessment for FeedTFAF2013
CXG 81-2013Guidance for Governments on Prioritizing Hazards in FeedTFAF2013
CXG 73-2010Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in SeafoodCCFH2010
CXG 75-2010Guidelines on Substances used as Processing AidsCCFA2010
CXG 1-1979General Guidelines on ClaimsCCFL2009
CXC 80-2020Code of Practice on Food Allergen Management for Food Business Operators CCFH2020
CXS 334R-2020Regional Standard for fermented cooked Cassava-based products (Africa)CCAFRICA2022
CXS 335R-2020Regional Standard for fresh leaves of Gnetum spp. (Africa)CCAFRICA2022
CXS 336R-2020Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) CCNASWP2023
CXS 337-2020Standard for fresh garlicCCFFV2020
CXS 338-2020Standard for kiwifruitCCFFV2020
CXS 339-2020Standard for ware potatoesCCFFV2020
CXS 340-2020Standard for yamCCFFV2020
CXS 341R-2020Regional Standard for mixed zaatar (Near East)CCNE2020
CXG 93-2021Principles and Guidelines for the assessment and use of voluntary third-party assurance programmesCCFICS2021
CXS 342-2021Standard for Dried Oregano CCSCH2022
CXS 343-2021Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger CCSCH2022
CXS 344-2021Standard for dried floral parts: Cloves CCSCH2022
CXS 345-2021Standard for Dried BasilCCSCH2022
CXS 346-2021General Standard for the labelling of non-retail containers of foodsCCFL2021
CXG 94-2021Guidelines on integrated monitoring and surveillance of foodborne antimicrobial resistance TFAMR2021
CXS 347-2019Standard for dried or dehydrated garlicCCSCH2022
CXG 95-2022Guidelines for ready-to-use therapeutic foods (RUTF)CCNFSDU2023
CXS 348-2022Standard for Onions and ShallotsCCFFV2022
CXS 349-2022Standard for Berry FruitsCCFFV2022
CXC 81-2022Code of Practice for the Prevention and Reduction of Cadmium Contamination in Cocoa BeansCCCF2022
CXG 97-2022Guidelines for the Recognition of Active Substances or Authorized Uses of Active Substances of Low Public Health Concern that are Considered Exempted from the Establishment of Maximum Residue Limits or do not give rise to ResiduesCCPR2022
CXG 96-2022Guidelines on the Management of Biological Foodborne OutbreaksCCFH2022
CXG 98-2022Guidelines for Developing Harmonized Food Safety Legislation for the CCAFRICA RegionCCAFRICA2022
CXS 352-2022Standard for Dried Seeds – NutmegCCSCH2022
CXS 350R-2022Regional Standard for Dried Meat (Africa)CCAFRICA2022
CXS 353-2022Standard for Dried or Dehydrated Chilli Pepper and PaprikaCCSCH2022
CXS 356R-2023Regional Standard for Fermented Noni Fruit Juice (North America and South West Pacific)CCNASWP2023
CXC 82-2023Code of Practice for the Prevention and Reduction of Mycotoxins Contamination in Cassava and Cassava-Based Products CCCF2023
CXG 101-2023Guidelines on Recognition and Maintenance of Equivalence of National Food Control Systems (NFCS)CCFICS2023
CXG 102-2023Principles and Guidelines on the Use of Remote Audit and Inspection in Regulatory FrameworksCCFICS2023
CXS 354R-2023Regional Standard for Soybean Products Fermented with Bacillus Species (Asia)CCASIA2023
CXS 355R-2023Regional Standard for Cooked Rice Wrapped in Plant Leaves (Asia)CCASIA2023
CXG 99-2023Guidelines for the Control of Shiga Toxin-Producing E. coli (STEC) in Raw Beef, Fresh Leafy Vegetables, Raw Milk and Raw Milk Cheeses, and SproutsCCFH2023
CXG 100-2023Guidelines for the Safe Use and Reuse of Water in Food Production and ProcessingCCFH2023