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Reference
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Date
of first publication and revisions
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Number
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Title
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Scope
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Link
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CODEX STANDARD FOR
CANNED TUNA AND BONITO
CODEX STAN 70-
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1981,
REV.1-1995
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70
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Canned
Tuna and Bonito
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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.
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Link
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CODEX STANDARD FOR
CANNED CRAB MEAT
CODEX STAN 90 -
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1981,
REV.1-1995
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90
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Canned
Crab Meat
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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.
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Link
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CODEX
STANDARD FOR
QUICK FROZEN SHRIMPS OR PRAWNS
CODEX STAN 092-
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1981,
Rev. 1- 1995
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92
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Quick
Frozen Shrimps
or Prawns
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This
standard applies
to quick frozen raw or partially or fully
cooked shrimps or
prawns,1 peeled or unpeeled.
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Link
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CODEX STANDARD FOR
CANNED SARDINES AND SARDINE-TYPE PRODUCTS
CODEX STAN 94 –
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1981
REV. 1-1995
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94
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Sardines
and Sardine-Type
Products
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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.
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Link
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CODEX STANDARD FOR
QUICK FROZEN LOBSTERS
CODEX STAN 95 -
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1981,
Rev 2 - 2004
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95
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Quick
Frozen Lobsters
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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).
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Link
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CODEX STANDARD FOR
CANNED FINFISH
CODEX STAN 119 -
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1981,
REV. 1 - 1995
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119
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Canned
Finfish
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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.
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Link
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CODEX STANDARD FOR
SALTED FISH AND DRIED SALTED FISH OF THE
GADIDAE FAMILY OF FISHES
CODEX STAN 167 -
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1989,
REV. 2 - 2005
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167
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Salted
Fish and Dried
Salted Fish of the Gadidae Family of
Fishes
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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.
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Link
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CODEX STANDARD FOR
DRIED SHARK FINS
CODEX STAN 189-
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1993
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189
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Dried
Shark Fins
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This Standard applies
to dried shark fins intended for further
processing.
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Link
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CODEX GENERAL STANDARD
FOR QUICK FROZEN FISH FILLETS
CODEX STAN 190 -
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1995
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190
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Quick
Frozen Fish
Fillets
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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.
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Link
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CODEX STANDARD FOR
QUICK FROZEN RAW SQUID
CODEX STAN 191 -
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1995
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191
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Quick
Frozen Raw
Squid
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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.
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Link
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GENERAL METHODS
OF ANALYSIS FOR CONTAMINANTS
CODEX STAN 228-
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2001,
Rev. 1 2004
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228
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General
Methods of
Analysis for Contaminants
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Lists the AOAC and
other standard methods to be used for
analysis of heavy metal
contaminants in foods
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Link
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RECOMMENDED METHODS
OF ANALYSIS AND SAMPLING
CODEX STAN 234-
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1999
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234
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Recommended
Methods
of Analysis and Sampling
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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
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Link
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RECOMMENDED INTERNATIONAL
CODE OF PRACTICE
GENERAL PRINCIPLES OF FOOD HYGIENE
CAC/RCP 1-
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1969,
Rev. 4-2003
1
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1
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General
Principles
of Food Hygiene
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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.
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Link
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RECOMMENDED INTERNATIONAL
CODE OF PRACTICE FOR THE PROCESSING AND
HANDLING OF QUICK FROZEN FOODS
CAC/RCP 8-
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1976
Revision 1983
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8
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Recommended
International
Code of Practice for the Processing and
Handling of Quick
Frozen Foods
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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.
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Link
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Recommended International
Code of Hygienic Practice for Molluscan
Shellfish
CAC/RCP 18-
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1978
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18
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Recommended
International
Code of Hygienic Practice for Molluscan
Shellfish
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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.
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Link
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RECOMMENDED INTERNATIONAL
CODE OF HYGIENIC
PRACTICE FOR LOW AND ACIDIFIED LOW
ACID CANNED FOODS
CAC/RCP 23-
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1979,
Rev. 2 (1993)
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23
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Recommended
International
Code of Hygienic Practice for Low-Acid and
Acidified Low-Acid
Canned Foods
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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.
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Link
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Recommended International
Code of Practice for Lobsters
CAC/RCP 24
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1979
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24
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Recommended
International
Code of Hygienic Practice for Lobsters
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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.
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Link
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Recommended International
Code of Practice for Smoked Fish
CAC/RCP 25-
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1979
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25
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Recommended
International
Code of Hygienic Practice for Smoked Fish
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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.
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Link
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RECOMMENDED INTERNATIONAL
CODE OF PRACTICE FOR CONTROL OF THE USE OF
VETERINARY DRUGS
CAC/RCP 38-
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1993
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38
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Recommended
International
Code of Practice for the Control of the
Use of Veterinary
Drugs
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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.
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Link
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CODE OF PRACTICE
FOR FISH AND FISHERY PRODUCTS
(CAC/RCP 52-)
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2003,
Rev. 2-2005
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52
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Code
of Practice
for Fish and Fishery Products
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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.
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Link
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Codex Alimentarius
Commission
Maximum Residue Limits for Veterinary
Drugs in Foods
Updated as at the 28 th Session of the
Codex Alimentarius
Commission
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July
2006
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2
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Maximum
Residue Limits
for Veterinary Drugs in Food
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This document lists
the maximum residue levels for a number of
important veterinary
medicines used in food animals
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Link
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CODEX GUIDELINES
FOR THE ESTABLISHMENT OF A REGULATORY
PROGRAMME FOR CONTROL OF VETERINARY DRUG RESIDUES IN FOODS
CAC/GL 16-
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1993
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16
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Guidelines
for the
Establishment of a Regulatory Programme
for Control of Veterinary
Drug Residues in Foods
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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.
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Link
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PRINCIPLES FOR FOOD
IMPORT AND EXPORT INSPECTION AND
CERTIFICATION
CAC/GL 20-
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1995
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20
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Principles
for Food
Import and Export Certification and
Inspection
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Sets the principles
of the official and officially recognized
inspection and certification
systems
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Link
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GUIDELINES FOR THE
ASSESSMENT OF THE COMPETENCE OF TESTING
LABORATORIES INVOLVED IN THE IMPORT
AND EXPORT CONTROL OF
FOOD
CAC/GL 27-
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1997
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27
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Guidelines
for the
Assessment of the Competence of Testing
Laboratories Involved
in the Import and Export Control of Foods
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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.
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Link
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CODEX GUIDELINES
FOR THE SENSORY EVALUATION OF FISH AND
SHELLFISH IN LABORATORIES
CAC-GL 31-
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1999
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31
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Guidelines
for the
Sensory Evaluation of Fish and Shellfish
in Laboratories
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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.
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Link
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RECOMMENDED METHODS
OF SAMPLING FOR THE DETERMINATION OF
PESTICIDE RESIDUES FOR COMPLIANCE WITH MRLS
CAC/GL 33-
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1999
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33
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Recommended
Methods
of Sampling for Pesticide Residues for the
Determination of
Compliance with MRLs
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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.
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Link
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GUIDELINES ON GOOD
LABORATORY PRACTICE IN RESIDUE ANALYSIS
CAC/GL 40-
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1993,
Rev.1-2003
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40
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Analysis
of Pesticide
Residues: Guidelines on Good Laboratory
Practice in Pesticide
Residue Analysis
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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.
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Link
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GENERAL GUIDELINES
ON SAMPLING
CAC/GL 50-
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2004
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50
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General
guidelines
on sampling
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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.
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Link
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