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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