Codex Current Offical Standards

List of Codex Current Official
Standards


Reference

Date
of first
publication and revisions

Number

Title

Scope

Link

CODEX STANDARD FOR
CANNED TUNA AND BONITO

CODEX STAN 70-

1981,
REV.1-1995

70

Canned
Tuna and Bonito

This standard applies
to canned tuna and bonito. It does not
apply to speciality
products where the fish content
constitutes less than 50%
m/m of the contents.

Link

CODEX STANDARD FOR
CANNED CRAB MEAT

CODEX STAN 90 -

1981,
REV.1-1995

90

Canned
Crab Meat

This standard applies
to canned crab meat. It does not apply to
specialty products
where crab meat constitutes less than 50%
m/m of the contents.

Link

CODEX
STANDARD FOR
QUICK FROZEN SHRIMPS OR PRAWNS

CODEX STAN 092-

1981,
Rev. 1- 1995

92

Quick
Frozen Shrimps
or Prawns

This
standard applies
to quick frozen raw or partially or fully
cooked shrimps or
prawns,1 peeled or unpeeled.

Link

CODEX STANDARD FOR
CANNED SARDINES AND SARDINE-TYPE PRODUCTS

CODEX STAN 94 –

1981
REV. 1-1995

94

Sardines
and Sardine-Type
Products

This standard applies
to canned sardines and sardine-type
products packed in water
or oil or other suitable packing medium.
It does not apply to speciality
products where fish content constitute
less than 50% m/m of the net contents of the can.

Link

CODEX STANDARD FOR
QUICK FROZEN LOBSTERS

CODEX STAN 95 -

1981,
Rev 2 - 2004

95

Quick
Frozen Lobsters

This standard applies
to quick frozen raw or cooked lobsters,
rock lobsters, spiny
lobsters and slipper lobsters. Furthermore
it applies to quick
frozen raw or cooked squat lobsters (red
and yellow).

Link

CODEX STANDARD FOR
CANNED FINFISH

CODEX STAN 119 -

1981,
REV. 1 - 1995

119

Canned
Finfish

This standard applies
to canned finfish packed in water, oil or
other suitable packing
medium. It does not apply to speciality
products where the canned finfish constitutes
less than 50% m/m of the net contents
of the can or to canned
finfish covered by other Codex product
standards.

Link

CODEX STANDARD FOR
SALTED FISH AND DRIED SALTED FISH OF THE
GADIDAE FAMILY OF FISHES

CODEX STAN 167 -

1989,
REV. 2 - 2005

167

Salted
Fish and Dried
Salted Fish of the Gadidae Family of
Fishes

This standard applies
to salted fish and dried salted fish of
the Gadidae family
which has been fully saturated with salt
(heavy salted) or to salted fish which
has been preserved by partial
saturation to a salt content
not less than 12% by weight of the
salted fish which may be
offered for consumption without
further industrial processing.

Link

CODEX STANDARD FOR
DRIED SHARK FINS

CODEX STAN 189-

1993

189

Dried
Shark Fins

This Standard applies
to dried shark fins intended for further
processing.

Link

CODEX GENERAL STANDARD
FOR QUICK FROZEN FISH FILLETS

CODEX STAN 190 -

1995

190

Quick
Frozen Fish
Fillets

This standard applies
to quick frozen fillets of fish as defined
below and offered
for direct consumption without further
processing. It does not apply to products
indicated as intended for further
processing or for other
industrial purposes.

Link

CODEX STANDARD FOR
QUICK FROZEN RAW SQUID

CODEX STAN 191 -

1995

191

Quick
Frozen Raw
Squid

This standard applies
to quick frozen raw squid and parts of raw
squid, as defined
below and offered for direct consumption
without further processing. It does
not apply to products indicated as
intended for further processing
or for other industrial purpose.

Link

GENERAL METHODS
OF ANALYSIS FOR CONTAMINANTS

CODEX STAN 228-

2001,
Rev. 1 2004

228

General
Methods of
Analysis for Contaminants

Lists the AOAC and
other standard methods to be used for
analysis of heavy metal
contaminants in foods

Link

RECOMMENDED METHODS
OF ANALYSIS AND SAMPLING

CODEX STAN 234-

1999

234

Recommended
Methods
of Analysis and Sampling

Part I

Methods of analysis and sampling by
alphabetical order of commodity categories and names



Part II

Methods of analysis and sampling by
alphabetical order of provisions

Link

RECOMMENDED INTERNATIONAL
CODE OF PRACTICE

GENERAL PRINCIPLES OF FOOD HYGIENE

CAC/RCP 1-

1969,
Rev. 4-2003
1

1

General
Principles
of Food Hygiene

Identifies the essential
principles of food hygiene applicable
throughout the food
chain (including primary production
through to the final consumer),
to achieve the goal of ensuring that food
is safe and suitable
for human consumption; provide a guidance
for specific codes which may be needed
for - sectors of the food chain;
processes; or commodities; to amplify the hygiene requirements
specific to those areas.

Link

RECOMMENDED INTERNATIONAL
CODE OF PRACTICE FOR THE PROCESSING AND
HANDLING OF QUICK FROZEN FOODS

CAC/RCP 8-

1976

Revision 1983

8

Recommended
International
Code of Practice for the Processing and
Handling of Quick
Frozen Foods

This Code of Practice
is intended to apply to quick frozen foods
of all types which
have been subjected to the process of
quick freezing set out in
Section 3 of this Code and which are
offered for sale in the quick frozen state.

Link

Recommended International
Code of Hygienic Practice for Molluscan
Shellfish

CAC/RCP 18-

1978

18

Recommended
International
Code of Hygienic Practice for Molluscan
Shellfish

This Code applies
to those bivalve molluscan shellfish such
as oysters (Ostreidae),
clams (Veneridae, Mactridae, Cooperellidee
and Arcidae), mussels
(Mytilidae), and cockles (Cardiidae),
which are filter feeders,
may be eaten raw or partially cooked
and are normally consumed
whole including the viscera. The Code
is concerned with hygiene
requirements for those species of
shellfish intanded for human consumption
whether in the raw condition or destined
for further processing.

Link

RECOMMENDED INTERNATIONAL
CODE OF HYGIENIC

PRACTICE FOR LOW AND ACIDIFIED LOW
ACID CANNED FOODS

CAC/RCP 23-

1979,
Rev. 2 (1993)

23

Recommended
International
Code of Hygienic Practice for Low-Acid and
Acidified Low-Acid
Canned Foods

This Code of practice
is concerned with the canning and heat
processing of low-acid
and acidified low-acid foods as defined in
this Code, packed
in hermetically sealed containers. It does
not apply to foods
in hermetically sealed containers which
require refrigeration.
Annex I applies specifically to acidified
low-acid foods.

Link

Recommended International
Code of Practice for Lobsters

CAC/RCP 24

1979

24

Recommended
International
Code of Hygienic Practice for Lobsters

This Code of Practice
applies to lobsters, rock lobsters, spiny
lobsters and slipper
lobsters from the genus Homarus of the
family Nephropidae
and from the families Palinuridae and
Scyllaridae intended for human consumption. It may also apply
to other similar species but does not
apply to Nephrops. It
contains the technological guidelines
and the essential requirements of hygiene for harvesting, processing and
handling of lobsters
at sea and on shore.

Link

Recommended International
Code of Practice for Smoked Fish

CAC/RCP 25-

1979

25

Recommended
International
Code of Hygienic Practice for Smoked Fish

This Code of Practice
applies to smoked fish and fishery
products as defined in
Sectionsub-paragraph 2.11 of this Code
which are intended for human consumption.



It contains the technological guidelines
and the essential
requirements of hygiene for processing,
handling, storage
and distribution of smoked fish and
smoked fish products.

Link

RECOMMENDED INTERNATIONAL
CODE OF PRACTICE FOR CONTROL OF THE USE OF
VETERINARY DRUGS

CAC/RCP 38-

1993

38

Recommended
International
Code of Practice for the Control of the
Use of Veterinary
Drugs

This Code sets out
guidelines on the prescription,
application, distribution
and control of drugs used for treating
animals, preserving animal health or improving
animal production.

Link

CODE OF PRACTICE
FOR FISH AND FISHERY PRODUCTS

(CAC/RCP 52-)

2003,
Rev. 2-2005

52

Code
of Practice
for Fish and Fishery Products

This Code of practice
applies to the growing, harvesting,
handling, production,
processing, storage transportation and
retail of fish, shellfish and aquatic
invertebrates and products thereof
from marine and freshwater sources, which are intended for human
consumption.

Link

Codex Alimentarius
Commission

Maximum Residue Limits for Veterinary
Drugs in Foods

Updated as at the 28 th Session of the
Codex Alimentarius
Commission

July
2006

2

Maximum
Residue Limits
for Veterinary Drugs in Food

This document lists
the maximum residue levels for a number of
important veterinary
medicines used in food animals

Link

CODEX GUIDELINES
FOR THE ESTABLISHMENT OF A REGULATORY
PROGRAMME FOR CONTROL OF VETERINARY DRUG RESIDUES IN FOODS

CAC/GL 16-

1993

16

Guidelines
for the
Establishment of a Regulatory Programme
for Control of Veterinary
Drug Residues in Foods

Specifications of
a residue control programme determined by
the importance of
the various health risks that could be
incurred by consumers
of products derived from animal food
products.

Link

PRINCIPLES FOR FOOD
IMPORT AND EXPORT INSPECTION AND
CERTIFICATION

CAC/GL 20-

1995

20

Principles
for Food
Import and Export Certification and
Inspection

Sets the principles
of the official and officially recognized
inspection and certification
systems

Link

GUIDELINES FOR THE
ASSESSMENT OF THE COMPETENCE OF TESTING

LABORATORIES INVOLVED IN THE IMPORT
AND EXPORT CONTROL OF
FOOD

CAC/GL 27-

1997

27

Guidelines
for the
Assessment of the Competence of Testing
Laboratories Involved
in the Import and Export Control of Foods

These guidelines
provide a framework for the implementation
of quality assurance
measures to ensure the competence of
testing laboratories involved in the import
and export control of foods.

Link

CODEX GUIDELINES
FOR THE SENSORY EVALUATION OF FISH AND
SHELLFISH IN LABORATORIES

CAC-GL 31-

1999

31

Guidelines
for the
Sensory Evaluation of Fish and Shellfish
in Laboratories

The guidelines are
intended to be used by analysts who need
to apply sensory
methods when using criteria based on
sensory attributes of the products. These guidelines
are to be used for sensory examination
of samples in a laboratory
to determine defects by procedures,
including cooking, which
are not normally done by analysts in the
field.

Link

RECOMMENDED METHODS
OF SAMPLING FOR THE DETERMINATION OF
PESTICIDE RESIDUES FOR COMPLIANCE WITH MRLS

CAC/GL 33-

1999

33

Recommended
Methods
of Sampling for Pesticide Residues for the
Determination of
Compliance with MRLs

The objective of
these sampling procedures is to enable a
representative sample
to be obtained from a lot, for analysis to
determine compliance
with Codex Maximum Residue Limits (MRLs)
for pesticides.

Link

GUIDELINES ON GOOD
LABORATORY PRACTICE IN RESIDUE ANALYSIS

CAC/GL 40-

1993,
Rev.1-2003

40

Analysis
of Pesticide
Residues: Guidelines on Good Laboratory
Practice in Pesticide
Residue Analysis

The Guidelines are
intended to assist in ensuring the
reliability of analytical
results in checking compliance with
maximum residue limits
of foods moving in international trade.

Link

GENERAL GUIDELINES
ON SAMPLING

CAC/GL 50-

2004

50

General
guidelines
on sampling

Codex Methods of
Sampling are designed to ensure that fair
and valid sampling
procedures are used when food is being
tested for compliance with a particular Codex
commodity standard.

Link