CODEX STAN 193-1995
General Standard for Contaminants and Toxins in Food and Feed
General Principles of Food Hygiene
CODEX STAN 1-1985
General Standard for the Labelling of Prepackaged Foods
Guidelines on Nutrition Labelling
Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for Residues of Veterinary Drugs in Foods
CODEX STAN 192-1995
General Standard for Food Additives
CODEX STAN 330-2018
Standard for Aubergines
CODEX STAN 332R-2018
Regional Standard for Doogh
List of Codex Specifications for Food Additives
Regional Code of Hygienic Practice for Street-Vended Foods in Asia
Guidelines on Performance Criteria for Methods of Analysis for the Determination of Pesticide Residues in Food and Feed
Principles and Guidelines for Monitoring the Performance of National Food Control Systems
Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice
Code of Practice for the Prevention and Reduction of Mycotoxins in Spices
CODEX STAN 329-2017
Standard for Fish Oils
CODEX STAN 325R-2017
Regional Standard for Unrefined Shea Butter
CODEX STAN 323R-2017
Regional Standard for Laver Products
CODEX STAN 326-2017
Standard for Black, White and Green Peppers
CODEX STAN 327-2017
Standard for Cumin
CODEX STAN 328-2017
Standard for Dried Thyme
CODEX STAN 331-2017
Standard for Dairy Permeate Powders
CODEX STAN 324R-2017
Regional Standard for Yacon
Principles and guidelines for the exchange of information between importing and exporting countries to support the trade in food
Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat
Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne Parasites
CODEX STAN 322R-2015
Regional Standard for Non-Fermented Soybean Products
CODEX STAN 316-2014
Standard for Passion Fruit
Guidelines for the Control of Taenia Saginata in Meat of Domestic Cattle
The Codex Alimentarius, or "Food Code" is a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission. The Commission, also known as CAC, is the central part of the Joint FAO/WHO Food Standards Programme and was established by FAO and WHO to protect consumer health and promote fair practices in food trade. It held its first meeting in 1963. [... more]
Codex standards ensure that food is safe and can be traded. The 188 Codex members have negotiated science based recommendations in all areas related to food safety and quality. Codex food safety texts are a reference in WTO trade disputes. [... more]
Good animal feeding plays a vital role in animal health & welfare and in the production of safe and quality products of animal origin.
Antimicrobial resistance (AMR) is a major global threat of increasing concern to human and animal health. It also has implications for both food safety and food security and the economic well being of millions of farming households.
While there is little controversy about many aspects of biotechnology and its application, genetically modified organisms (GMOs) are often the target of very intensive debate.
Contaminants are chemical substances that have not been intentionally added to food or feed and may pose a risk to animal and human health.
The food label is one of the most important tools consumers can use to make informed choices about healthy and safe foods.
Pesticides with public health uses are intended to limit the potential for disease. By their nature, many pesticides may pose some risk to humans, animals, or the environment.
Codex committees, when developing standards, need to analyze risk. Independent scientific advice is provided to Codex by expert bodies organized by FAO/WHO. These bodies also give direct advice to Member Governments. [... more]
Codex Committee on Food Additives
Codex Committee on Pesticide Residues
Codex Committee on Contaminants in Foods
Codex Committee on Food Labelling
Codex Committee on Methods of Analysis and Sampling
Executive Committee of the Codex Alimentarius Commission
Codex Alimentarius Commission
FAO/WHO Coordinating Committee for Africa
Matters of food authenticity are less likely to create problems for public health but they can and do create great damage in the market, leading to breakdowns in consumer confidence and unfair competition as honest traders are unable to match the discounted prices of their fraudulent rivals.
The Codex Committee on Fats and Oils (CCFO) was established in 1964 to elaborate worldwide standards for fats and oils of animal, vegetable and marine origin including margarine and olive oil.
This publication explores how CCFO operates and the role Malaysia has played since taking over the committee from the UK in 2009. With contributions from producing nations, traders, members and observers, the reader will glimpse what goes on in an international standard setting body to ensure safe food and a level playing field for trade.
The safety, quality and
authenticity of the products that CCFO
deals with are of immense importance
to consumers, suppliers, retailers and
regulators around the world.