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Codes of Practice

A Code of Practice is a set of written rules which explains how people working in a particular profession should behave.

Codex codes of practice – including codes of hygienic practice – define the production, processing, manufacturing, transport and storage practices for individual foods or groups of foods that are considered essential to ensure the safety and suitability of food for consumption.

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CAC/RCP 20-1979Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions.CCGP2010
CAC/RCP 19-1979Code of Practice for Radiation Processing of FoodCCFH2003
CAC/RCP 1-1969General Principles of Food HygieneCCFH2003
CAC/RCP 23-1979Code of Hygienic Practice for Low and Acidified Low Acid Canned FoodsCCFH1993
CAC/RCP 40-1993Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid FoodsCCFH1993
CAC/RCP 43R-1995Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean)CCLAC2001
CAC/RCP 36-1987Code of Practice for the Storage and Transport of Edible Fats and Oils in BulkCCFO2015
CAC/RCP 2-1969Code of Hygienic Practice for Canned Fruit and Vegetable ProductsCCPFV2011
CAC/RCP 3-1969Code of Hygienic Practice for Dried FruitsCCPFV2011
CAC/RCP 4-1971Code of Hygienic Practice for Desiccated CoconutCCPFV2011
CAC/RCP 5-1971Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible FungiCCPFV1971
CAC/RCP 6-1972Code of Hygienic Practice for Tree NutsCCPFV1972
CAC/RCP 22-1979Code of Hygienic Practice for Groundnuts (Peanuts)CCPFV1979
CAC/RCP 30-1983Code of Hygienic Practice for the Processing of Frog LegsCCFH1983
CAC/RCP 33-1985Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral WatersCCFH2011
CAC/RCP 8-1976Code of Practice for the Processing and Handling of Quick Frozen FoodsTFPHQFF2008
CAC/RCP 58-2005Code of Hygienic Practice for MeatCCMPH2005
CAC/RCP 53-2003Code of Hygienic Practice for Fresh Fruits and VegetablesCCFH2017
CAC/RCP 61-2005Code of Practice to Minimize and Contain Antimicrobial ResistanceCCRVDF2005
CAC/RCP 60-2005Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned FoodsCCCF2005
CAC/RCP 59-2005Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree NutsCCCF2010
CAC/RCP 52-2003Code of Practice for Fish and Fishery ProductsCCFFP2016
CAC/RCP 72-2013Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CocoaCCCF2013
CAC/RCP 45-1997Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing AnimalsCCCF1997
CAC/RCP 46-1999Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf LifeCCFH1999
CAC/RCP 55-2004Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in PeanutsCCCF2004
CAC/RCP 62-2006Code of Practice for the Prevention and Reduction of Dioxin and Dioxin-like PCB Contamination in Food and FeedCCCF2006
CAC/RCP 15-1976Code of Hygienic Practice for Eggs and Egg ProductsCCFH2007
CAC/RCP 47-2001Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed FoodCCFH2001
CAC/RCP 49-2001Code of Practice Concerning Source Directed Measures to Reduce Contamination of Foods with ChemicalsCCCF2001
CAC/RCP 48-2001Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)CCFH2001
CAC/RCP 51-2003Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in CerealsCCCF2017
CAC/RCP 54-2004Code of Practice on Good Animal FeedingTFAF2008
CAC/RCP 57-2004Code of Hygienic Practice for Milk and Milk ProductsCCFH2009
CAC/RCP 56-2004Code of Practice for the Prevention and Reduction of Lead Contamination in FoodsCCCF2004
CAC/RCP 73-2013Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava ProductsCCCF2013
CAC/RCP 39-1993Code of Hygienic Practice for Precooked and Cooked Foods in Mass CateringCCFH1993
CAC/RCP 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
CAC/RCP 71R-2013Regional Code of Practice for Street-vended Foods (Near East)CCNE2013
CAC/RCP 68-2009Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying ProcessesCCCF2009
CAC/RCP 67-2009Code of Practice for the Reduction of Acrylamide in FoodsCCCF2009
CAC/RCP 70-2011Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit DistillatesCCCF2011
CAC/RCP 44-1995Code of Practice for Packaging and Transport of Fresh Fruit and VegetablesCCFFV2004
CAC/RCP 63-2007Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in WineCCCF2007
CAC/RCP 50-2003Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF2003
CAC/RCP 65-2008Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried FigsCCCF2008
CAC/RCP 66-2008Code of Hygienic Practice for Powdered Formulae for Infants and Young ChildrenCCFH2009
CAC/RCP 69-2009Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in CoffeeCCCF2009
CAC/RCP 74-2014Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and FeedCCCF2014
CAC/RCP 75-2015Code of Hygienic Practice for Low-Moisture FoodsCCFH2018
CAC/RCP 76R-2017Regional Code of Hygienic Practice for Street-Vended Foods in AsiaCCASIA2017
CAC/RCP 77-2017Code of Practice for the Prevention and Reduction of Arsenic Contamination in RiceCCCF2017
CAC/RCP 78-2017Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF2017
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