 
  WORLD TRADE  
ORGANIZATION  G/SPS/GEN/514 
18 October 2004 
 (04-4383) 
Committee on Sanitary a nd Phytosanitary Measures Original:   English 
  
 
  
COMPLETE LIST OF CODEX STANDARDS, 
CODES OF PRACTICE, GUIDELINES AND RELATED TEXTS
1 
 
Submission by the Codex Alimentarius Commission (Codex)  
   The following communication is being circulated  at the request of the Codex Alimentarius 
Commission. 
 
 
__________ 
 
  
                                                     
 
1 This document updates information contained in G/SPS/GEN/198 dated 27 July 2000. G/SPS/GEN/514 
Page 2  
 
  
 
List of Standards and Related Texts (2004
) 
 
REFERENCE YEAR TITLE REV. YEAR AMN YEAR 
 
Standards and Standard Methods 
CODEX STAN 1 1985 General Standard for the Labelling of Prepackaged Foods 1 1991 3 2003 
CODEX STAN 1981 Canned Salmon 2 1995     
CODEX STAN 12 1981 Honey 2 2001     
CODEX STAN 13 1981 Canned Tomatoes         
CODEX STAN 15 1981 Canned Grapefruit         
CODEX STAN 16 1981 Canned Green Beans and Wax Beans         
CODEX STAN 17 1981 Canned Applesauce 1 2001     
CODEX STAN 18 1981 Canned Sweet Corn         
CODEX STAN 19 1981 Edible Fats and Oils not Covered by Individual Standards 2 1999     
CODEX STAN 32 1981 Margarine 1 1989 
CODEX STAN 33 1981 Standard for Olive Oils and Olive Pomace Oils 2 2003   
CODEX STAN 36 1981 Quick Frozen Finfish, Eviscerated or Uneviscerated 1 1995     
CODEX STAN 37 1981 Canned Shrimps or Prawns 1 1995     
CODEX STAN 38 1981 Edible Fungi and Fungus Products         
CODEX STAN 39 1981 Dried Edible Fungi         
CODEX STAN 40 1981 Fresh Fungus "Chanterelle"         
CODEX STAN 41 1981 Quick Frozen Peas         
CODEX STAN 42 1981 Canned Pineapple     1 1987 
CODEX STAN 44 1981 Apricot, Peach and Pear Nectar  Preserved Exclusively by 
Physical Means          
CODEX STAN 45 1981 Orange Juice Preserved Exclus ively by Physical Means         
CODEX STAN 46 1981 Grapefruit Juice Preserved E xclusively by Physical Means     
CODEX STAN 47 1981 Lemon Juice Preserved Exclus ively by Physical Means         
CODEX STAN 48 1981 Apple Juice Preserved Excl usively by Physical Means         
CODEX STAN 49 1981 Tomato Juice Preserved Excl usively by Physical Means         
CODEX STAN 52 1981 Quick Frozen Strawberries         
CODEX STAN 53 1981 Special Dietary Foods with Low-Sodium Content     1 1983 
CODEX STAN 55 1981 Canned Mushrooms         
CODEX STAN 56 1981 Canned Asparagus         
CODEX STAN 57 1981 Processed Tomato Concentrates         
CODEX STAN 58 1981 Canned Green Peas         
CODEX STAN 60 1981 Canned Raspberries         
CODEX STAN 61 1985 Canned Pears 1 2001     
CODEX STAN 62 1987 Canned Strawberries         
CODEX STAN 63 1981 Concentrated Apple Juice Pr eserved Exclusively by 
Physical Means         
CODEX STAN 64 1981 Concentrated Orange Juice Preserved Exclusively by 
Physical Means         
CODEX STAN 66 1981 Table Olives 1 1987     
CODEX STAN 67 1981 Raisins         
CODEX STAN 68 1981 Canned Mandarin Oranges         
CODEX STAN 69 1981 Quick Frozen Raspberries         
CODEX STAN 70 1981 Canned Tuna and Bonito 1 1995     
CODEX STAN 72 1981 Infant Formula     4 1997 
CODEX STAN 73 1981 Canned Baby Foods         
CODEX STAN 74 1981 Processed Cereal-Based Foods for Infants and Children     4 1991 
CODEX STAN 75 1981 Quick Frozen Peaches          G/SPS/GEN/514 
 Page 3 
 
 
 REFERENCE YEAR TITLE REV. YEAR AMN YEAR 
 
CODEX STAN 76 1981 Quick Frozen Bilberries         
CODEX STAN 77 1981 Quick Frozen Spinach         
CODEX STAN 78 1981 Canned Fruit Cocktail         
CODEX STAN 79 1981 Jams (Fruit Preserves) and Jellies         
CODEX STAN 80 1981 Citrus Marmalade         
CODEX STAN 81 1981 Canned Mature Processed Peas         
CODEX STAN 82 1981 Grape Juice Preserved Exclus ively by Physical Means         
CODEX STAN 83 1981 Concentrated Grape Juice Pr eserved Exclusively by 
Physical Means         
CODEX STAN 84 1981 Concentrated Labrusca Type Grape Juice, Sweetened 
Preserved Exclusively by Physical Means         
CODEX STAN 85 1981 Pineapple Juice Preserved Exclus ively by Physical Means         
CODEX STAN 86 1981 Cocoa Butter 1 2001     
CODEX STAN 87 1981 Standard for Chocolate and Chocolate Products 1 2003     
CODEX STAN 88 1981 Corned Beef 1 1991     
CODEX STAN 89 1981 Luncheon Meat 1 1991     
CODEX STAN 90 1981 Canned Crab Meat 1 1995     
CODEX STAN 92 1981 Quick Frozen Shrimps or Prawns 1 1995     
CODEX STAN 94 1981 Sardines and Sardine-Type Products 1 1995     
CODEX STAN 95 1981 Quick Frozen Lobsters 1 1995 1 2004 
CODEX STAN 96 1981 Cooked Cured Ham 1 1991     
CODEX STAN 97 1981 Cooked Cured Pork Shoulder 1 1991     
CODEX STAN 98 1981 Cooked Cured Chopped Meat 1 1991     
CODEX STAN 99 1981 Canned Tropical Fruit Salad         
CODEX STAN 101 1981 Non-pulpy Black Currant Nectar  Preserved Exclusively by 
Physical Means         
CODEX STAN 103 1981 Quick Frozen Blueberries     
CODEX STAN 104 1981 Quick Frozen Leek     
CODEX STAN 105 1981 Cocoa powders (cocoas) and dry mixtures of cocoa and 
sugars 1 2001     
CODEX STAN 106 1983 General Standard for Irradiated Foods 1 2003 
CODEX STAN 107 1981 General Standard for the Labelling of Food Additives when 
sold as such         
CODEX STAN 108 1981 Natural Mineral Waters 1 1997 1 2001 
CODEX STAN 110 1981 Quick Frozen Broccoli     
CODEX STAN 111 1981 Quick Frozen Cauliflower     
CODEX STAN 112 1981 Quick Frozen Brussels Sprouts     
CODEX STAN 113 1981 Quick Frozen Green and Wax Beans     
CODEX STAN 114 1981 Quick Frozen French Fried Potatoes     
CODEX STAN 115 1981 Pickled Cucumbers     
CODEX STAN 116 1981 Canned Carrots     
CODEX STAN 117 1981 Bouillons and Consommés 2 2001 
CODEX STAN 118 1981 Gluten-Free Foods     1 1983 
CODEX STAN 119 1981 Canned Finfish 1 1995 
CODEX STAN 120 1981 Black Currant Juice Preserv ed Exclusively by Physical 
Means         
CODEX STAN 121 1981 Concentrated Black Currant Ju ice Preserved Exclusively 
by Physical Means         
CODEX STAN 122 1981 Pulpy Nectars of Certain Small Fruits Preserved 
Exclusively by Physical Means         
CODEX STAN 130 1981 Dried Apricots     
CODEX STAN 131 1981 Unshelled Pistachio Nuts     
CODEX STAN 132 1981 Quick Frozen Whole Kernel Corn     
CODEX STAN 133 1981 Quick Frozen Corn-on-the-Cob     
CODEX STAN 134 1981 Nectars of Certain Citrus Frui ts Preserved Exclusively by 
Physical Means 1 1989     
CODEX STAN 135 1981 Minarine     G/SPS/GEN/514 
Page 4  
 
 REFERENCE YEAR TITLE REV. YEAR AMN YEAR 
 
CODEX STAN 138 1983 Concentrated Pineapple Juice Pr eserved Exclusively by 
Physical Means         
CODEX STAN 139 1983 Concentrated Pineapple Juice with Preservatives for 
Manufacturing         
CODEX STAN 140 1983 Quick Frozen Carrots     
CODEX STAN 141 1983 Cocoa (Cacao) Mass (Cocoa/Ch ocolate Liquor) and Cocoa 
Cake 1 2001     
CODEX STAN 143 1985 Dates     
CODEX STAN 144 1985 Canned Palmito     
CODEX STAN 145 1985 Canned Chestnuts and Chestnut Purée     
CODEX STAN 146 1985 Labelling of and Claims for Pr epackaged Foods for Special 
Dietary Use         
CODEX STAN 148 1985 Guava Nectar Preserved Excl usively by Physical Means     
CODEX STAN 149 1985 Liquid Pulpy Mango Products Preserved Exclusively by 
Physical Means         
CODEX STAN 150 1985 Food Grade Salt 2 2001 
CODEX STAN 151 1985 Gari 1 1995 
CODEX STAN 152 1985 Wheat Flour 1 1995 
CODEX STAN 153 1985 Maize (Corn) 1 1995 
CODEX STAN 154 1985 Whole Maize (Corn) Meal 1 1995 
CODEX STAN 155 1985 Degermed Maize (Corn) Meal and Maize (Corn) Grits 1 1995 
CODEX STAN 156 1987 Follow-up formula     1 1989 
CODEX STAN 159 1987 Canned Mangoes     
CODEX STAN 160 1987 Mango Chutney     
CODEX STAN 161 1989 Fruit Nectars Preserved Exclus ively by Physical Means not 
Covered by Individual Standards         
CODEX STAN 163 1987 Wheat Protein Products 1 2001 
CODEX STAN 164 1989 Fruit Juices Preserved Exclus ively by Physical Means not 
Covered by Individual Standards         
CODEX STAN 165 1989 Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and 
Mixtures of Fillets and Minced Fish Flesh 1 1995     
CODEX STAN 166 1989 Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and 
Fish Fillets - Breaded or in Batter 1 1995 1 2004 
CODEX STAN 167 1989 Salted Fish and Dried Salted Fish of the Gadidae Family of 
Fishes 1 1995     
CODEX STAN 169 1989 Whole and Decorticated Pearl Millet Grains 1 1995 
CODEX STAN 170 1989 Pearl Millet Flour 1 1995 
CODEX STAN 171 1989 Certain Pulses 1 1995 
CODEX STAN 172 1989 Sorghum Grains 1 1995 
CODEX STAN 173 1989 Sorghum Flour 1 1995 
CODEX STAN 174 1989 Vegetable Protein Products     
CODEX STAN 175 1989 Soy Protein Products     
CODEX STAN 176 1989 Edible Cassava Flour 1 1995 
CODEX STAN 177 1991 Grated Desiccated Coconut     
CODEX STAN 178 1991 Durum Wheat Semolina and Durum Wheat Flour 1 1995 
CODEX STAN 179 1991 Vegetable Juices     
CODEX STAN 180 1991 Labelling of and Claims for Foods for Special Medical 
Purposes         
CODEX STAN 181 1991 Formula Foods for Use in Weight Control Diets     
CODEX STAN 182 1993 Pineapple 1 1999 
CODEX STAN 183 1993 Papaya     
CODEX STAN 184 1993 Mango     
CODEX STAN 185 1993 Nopal     
CODEX STAN 186 1993 Prickly Pear     
CODEX STAN 187 1993 Carambola     
CODEX STAN 188 1993 Baby Corn     
CODEX STAN 189 1993 Dried Shark Fins     
CODEX STAN 190 1995 Quick Frozen Fish Fillets     
CODEX STAN 191 1995 Quick Frozen Raw Squid     
CODEX STAN 192 1995 General Standard for Food Additives   5 2004  G/SPS/GEN/514 
 Page 5 
 
 
 REFERENCE YEAR TITLE REV. YEAR AMN YEAR 
 
CODEX STAN 193 1995 General Standard for Contaminants and Toxins in Foods 1 1997 1 2001 
CODEX STAN 196 1995 Litchi     
CODEX STAN 197 1995 Avocado     
CODEX STAN 198 1995 Rice     
CODEX STAN 199 1995 Wheat and Durum Wheat     
CODEX STAN 200 1995 Peanuts     
CODEX STAN 201 1995 Oats     
CODEX STAN 202 1995 Couscous     
CODEX STAN 203 1995 Formula Foods for Use in Very Low Energy Diets for 
Weight Reduction         
CODEX STAN 204 1997 Mangosteens     
CODEX STAN 205 1997 Bananas     
CODEX STAN 206 1999 Use of Dairy Terms     
CODEX STAN 207 1999 Milk Powders and Cream Powder     
CODEX STAN 208 1999 Cheeses in Brine (Group Standard)     1 2001 
CODEX STAN 209 1999 Aflatoxins in Peanuts Intended for Further Processing: 
Maximum Level 1 2001     
CODEX STAN 210 1999 Standard for Named Vegetable Oils 1 2001 1 2003 
CODEX STAN 211 1999 Named Animal Fats     
CODEX STAN 212 1999 Sugars     1 2001 
CODEX STAN 213 1999 Standard for Limes     2 2003 
CODEX STAN 214 1999 Standard for Pummelos (Citrus grandis)     1 2003 
CODEX STAN 215 1999 Guavas     
CODEX STAN 216 1999 Chayotes     
CODEX STAN 217 1999 Mexican Limes     
CODEX STAN 218 1999 Ginger     
CODEX STAN 219 1999 Standard for Grapefruits (Citrus paradisi)     1 2003 
CODEX STAN 220 1999 Longans     
CODEX STAN 221 2001 Group Standard for Unripened Cheese including Fresh 
Cheese         
CODEX STAN 222 2001 Crackers from Marine and Fres hwater Fish, Crustaceans 
and Molluscan Shellfish         
CODEX STAN 223 2001 Kimchi     
CODEX STAN 224 2001 Tannia     
CODEX STAN 225 2001 Asparagus     
CODEX STAN 226 2001 Cape Gooseberry     
CODEX STAN 227 2001 General Standard for Bottled/Packaged Drinking Waters 
(Other Than Natural Mineral Waters)         
CODEX STAN 228 1989 General Methods of Analysis for Contaminants 2 2001 2 2004 
CODEX STAN 229   Analysis of Pesticide Residues: Recommended Methods   1993 1 2003 
CODEX STAN 230 2001 Lead: Maximum Levels 1 2003     
CODEX STAN 231 2001 General Codex Methods of Analysis for the Detection of 
Irradiated Foods 1 2003     
CODEX STAN 232 2001 Aflatoxin M1 in Milk: Maximum Level     
CODEX STAN 234   Recommended Methods of Analysis and Sampling   1999 
CODEX STAN 235 2003 Maximum Levels for Patulin in Apple Juice and Apple Juice 
Ingredients in Other Beverages         
CODEX STAN 236 2003 Standard for Boiled Dried Salted Anchovies     
CODEX STAN 237 2003 Standard for Pitahayas     
CODEX STAN 238 2003 Standard for Sweet Cassava     
CODEX STAN 239 2003 General Methods of Analysis for Food Additives   1 2004 
CODEX STAN 240 2003 Standard for Aqueous Coconut Products: Coconut Milk and 
Coconut Cream         
CODEX STAN 241 2003 Standard for Canned Bamboo Shoots     
CODEX STAN 242 2003 Standard for Canned Stone Fruits     
CODEX STAN 243 2003 Standard for Fermented Milk Products     
CODEX STAN 244 2004 Standard for Salted Atlantic Herring and Salted Sprat   
CODEX STAN 245 2004 Standard for Oranges   
CODEX STAN A- 1 1971 Standard for Butter 1 1999 1 2003 G/SPS/GEN/514 
Page 6  
 
 REFERENCE YEAR TITLE REV. YEAR AMN YEAR 
 
CODEX STAN A- 2 1973 Standard for Milkfat Products 1 1999 1 2003 
CODEX STAN A- 3 1971 Evaporated Milks 1 1999 
CODEX STAN A- 4 1971 Sweetened Condensed Milks 1 1999 
CODEX STAN A- 6 1978 General Standard for Cheese 2 2003 
CODEX STAN A- 7 1971 Whey Cheeses 1 1999 
CODEX STAN A- 8 1978 Named Variety Process(ed) Cheese and Spreadable 
Process(ed) Cheese         
CODEX STAN A- 8 1978 Process(ed) Cheese and Spr eadable Process(ed) Cheese     
CODEX STAN A- 8 1978 Process(ed) Cheese Preparations     
CODEX STAN A- 9 1976 Standard for Cream and Prepared Creams 1 2003 
CODEX STAN A- 15 1995 Standard for Whey Powders 1 2003 
CODEX STAN A- 18 1995 Edible Casein Products 1 2001 
CODEX STAN C- 1 1966 Cheddar     
CODEX STAN C- 3 1966 Danbo     
CODEX STAN C- 4 1966 Edam     
CODEX STAN C- 5 1966 Gouda     
CODEX STAN C- 6 1966 Havarti     
CODEX STAN C- 7 1966 Samsoe     
CODEX STAN C- 9 1967 Emmentaler     
CODEX STAN C- 11 1968 Tilsiter     
CODEX STAN C- 13 1968 Saint Paulin     
CODEX STAN C- 15 1968 Provolone     
CODEX STAN C- 16 1968 Cottage Cheese incl. Creamed Cottage Cheese     
CODEX STAN C- 18 1969 Coulommiers     
CODEX STAN C- 31 1973 Cream Cheese     
CODEX STAN C- 33 1973 Camembert     
CODEX STAN C- 34 1973 Brie     
CODEX STAN C- 35 1978 Extra Hard Grating Cheese     
                
Residue Limits  
CAC/MRL Database 1   Maximum Residue Limits (MRLs) for Pesticides   2004 
CAC/MRL Database 2   Maximum Residue Limits for Veterinary Drugs in Food   2003 
CAC/MRL Database 3   Extraneous Maximum Residue Limits (EMRLs)   2001 
                
Recommended Codes o f Practice 
CAC/RCP 1 1969 Recommended International Code of Practice - General 
Principles of Food Hygiene 4 2003     
CAC/RCP 2 1969 Canned Fruit and Vegetable Products     
CAC/RCP 3 1969 Dried Fruits     
CAC/RCP 4 1971 Desiccated Coconut     
CAC/RCP 5 1971 Dehydrated Fruits and Vegetables including Edible Fungi     
CAC/RCP 6 1972 Tree Nuts     
CAC/RCP 7 1974 System for the Description of Carcasses of Bovine and 
Porcine Species         
CAC/RCP 8 1976 Processing and Handling of Quick Frozen Foods 2 1983 
CAC/RCP 11 1976 Fresh Meat 1 1993 
CAC/RCP 13 1976 Processed Meat and Poultry Products 1 1985 
CAC/RCP 14 1976 Poultry Processing     
CAC/RCP 15 1976 Egg Products     2 1985 
CAC/RCP 17 1978 Shrimps or Prawns     
CAC/RCP 18 1978 Molluscan Shellfish     
CAC/RCP 19 1979 Recommended International Code of Practice for the 
Radiation Processing of Food 1 2003     
CAC/RCP 20 1979 Code of Ethics for International Trade in Food 1 1985 
CAC/RCP 21 1979 Foods for Infants and Children     
CAC/RCP 22 1979 Groundnuts (Peanuts)     
CAC/RCP 23 1979 Low-Acid and Acidified Low-Acid Canned Foods 2 1993 
CAC/RCP 24 1979 Lobsters      G/SPS/GEN/514 
 Page 7 
 
 
 REFERENCE YEAR TITLE REV. YEAR AMN YEAR 
 
CAC/RCP 25 1979 Smoked Fish     
CAC/RCP 26 1979 Salted Fish     
CAC/RCP 28 1983 Crabs     
CAC/RCP 29 1983 Game 1 1993 
CAC/RCP 30 1983 Processing of Frog Legs     
CAC/RCP 32 1983 Production, Storage and Composition of Mechanically 
Separated Meat and Poultry Meat intended for Further Processing         
CAC/RCP 33 1985 Collecting, Processing and Marketing of Natural Mineral 
Waters         
CAC/RCP 35 1985 Frozen Battered and/or Breaded Fishery Products     
CAC/RCP 36 1987 Storage and Transport of Edible Oils and Fats in Bulk 1 1999 
CAC/RCP 37 1989 Cephalopods     
CAC/RCP 38 1993 Control of the Use of Veterinary Drugs     
CAC/RCP 39 1993 Precooked and Cooked Foods in Mass Catering     
CAC/RCP 40 1993 Aseptically Processed and Packaged Low-Acid Foods     
CAC/RCP 41 1993 Ante-Mortem and Post-Mortem Inspection of Slaughter 
Animals and for Ante-Mortem and Post-Mortem Judgement 
of Slaughter Animals and Meat         
CAC/RCP 42 1995 Spices and Dried Aromatic Plants     
CAC/RCP 43 1995 Preparation and Sale of Street Foods (Latin America and 
the Carribean) 1 2001     
CAC/RCP 44 1995 Packaging and Transport of Tr opical Fresh Fruit and 
Vegetables         
CAC/RCP 45 1997 Reduction of Aflatoxin B1 in Raw Materials and 
Supplemental Feedingstuffs fo r Milk-Producing Animals         
CAC/RCP 46 1999 Refrigerated Packaged Foods with Extended Shelf-Life     
CAC/RCP 47 2001 Transport of Food in Bulk and Semi-Packed Food     1 2001 
CAC/RCP 48 2001 Bottled/Packaged Drinking Waters (Other than Natural 
Mineral Waters)         
CAC/RCP 49 2001 Source Directed Measures to Reduce Contamination of 
Foods with Chemicals        
CAC/RCP 50 2003 Code of Practice on the Prevention of Patulin 
Contamination in Apple Juice and Apple Juice Ingredients 
in Other Beverages         
CAC/RCP 51 2003 Code of Practice for the Prevention of Mycotoxin 
Contamination in Cereals         
CAC/RCP 52 2003 Code of Practice for Fish and Fishery Products   1 2004 
CAC/RCP 53 2003 Code of Hygienic Practice for Fresh Fruits and Vegetables     
CAC/RCP 54 2004 Code of Practice on Good Animal Feeding   
CAC/RCP 55 2004 Code of Practice for the Prevention and Reduction of 
Aflatoxin Contamination in Peanuts     
CAC/RCP 56 2004 Code of Practice for the Prevention and Reduction of Lead 
Contamination in Food     
CAC/RCP 57 2004 Code of Hygienic Practice for Milk and Milk Products   
                
Guidelines  
CAC/GL 1 General Guidelines on Claims 1 1991 
CAC/GL 2 1985 Guidelines on Nutrition Labelling 1 1993 1 2003 
CAC/GL 3 1989 Guidelines for Simple Evaluat ion of Food Additive Intake     
CAC/GL 4 1989 Utilization of Vegetable Protein Products (VPP) in Foods     
CAC/GL 5 1989 Guideline Levels for Radionuc lides in Foods following 
accidental Nuclear Contamination for use in International 
Trade         
CAC/GL 6 1991 Guideline Levels for Vinyl Chloride Monomer and 
Acrylonitrile in Food and Packaging Material         
CAC/GL 7 1991 Guideline Levels for Methylmercury in Fish     
CAC/GL 8 1991 Formulated Supplementary Foods for Older Infants and 
Young Children         
CAC/GL 9 1987 General Principles for the Addition of Essential Nutrients to 
Foods     2 1991 G/SPS/GEN/514 
Page 8  
 
 REFERENCE YEAR TITLE REV. YEAR AMN YEAR 
 
CAC/GL 10 1979 Advisory List of Mineral Salts and Vitamin compounds for 
Use in Foods for Infants and Children     2 1991 
CAC/GL 11 1991 Mixed Fruit Juices     
CAC/GL 12 1991 Mixed Fruit Nectars     
CAC/GL 13 1991 Preservation of Raw Milk by Lactoperoxidase System     
CAC/GL 14 1991 Guide for the Microbiological Quality of Spices and Herbs 
Used in Processed Meat and Poultry Products         
        
CAC/GL 15 1991 Use of Non-Meat Protein Products in Processed Meat and 
Poultry Products         
CAC/GL 16 1993 Guidelines for the Establishment of a Regulatory 
Programme for Control of Veterinary Drug Residues in Foods         
CAC/GL 17 1993 Guideline Procedures for the Visual Inspection of Lots of 
Canned Foods         
CAC/GL 19 1995 Principles and Guidelines fo r the Exchange of Information 
in Food Safety Emergency Situations 1 2004     
CAC/GL 20 1995 Principles for Food Import and Export Certification and 
Inspection         
CAC/GL 21 1997 Principles for the Establishment and Application of 
Microbiological Criteria for Foods         
CAC/GL 22 1997 Design of Control Measures for Street-Vended Foods in 
Africa 1 1999     
CAC/GL 23 1997 Guidelines for Use of Nutrition and Health Claims 1 2004   
CAC/GL 24 1997 Use of the Term Halal     
CAC/GL 25 1997 Exchange of Information between Countries on Rejections 
of Imported Foods         
CAC/GL 26 1997 Design, Operation, Assessment and Accreditation of Food 
Import and Export Inspection and Certification Systems         
CAC/GL 27 1997 Assessment of the Competence of Testing Laboratories 
Involved in the Import and Export Control of Foods         
CAC/GL 28 1995 Food Control Laboratory Management: Recommendations 1 1997 
CAC/GL 29 1985 General Requirements for Natural Flavourings     
CAC/GL 30 1999 Principles and Guidelines for the Conduct of 
Microbiological Risk Assessment         
CAC/GL 31 1999 Sensory Evaluation of Fish and Shellfish in Laboratories     
CAC/GL 32 1999 Guidelines for the Production, Processing, Labelling and 
Marketing of Organically Produced Foods 1 2001 2 2004 
CAC/GL 33 1999 Methods of Sampling for Pesticide Residues for the 
Determination of Compliance with MRLs         
CAC/GL 34 1999 Judgement of Equivalence Agreements Regarding Food 
Imports and Export Inspection and Certification Systems         
CAC/GL 36 1989 Class Names and the International Numbering System for 
Food Additives 6 2001 2 2004 
CAC/GL 37 2001 Use of Recovery Information in Analytical Measurement 
(Adoption by IUPAC reference)         
CAC/GL 38 2001 Generic Official Certificate Formats and the Production and 
Issuance of Certificates         
CAC/GL 39 2001 Guideline Level for Cadmium in Cereals, Pulses and 
Legumes         
CAC/GL 40 1993 Analysis of Pesticide Resi dues: Guidelines on Good 
Laboratory Practice in Pe sticide Residue Analysis 1 2003     
CAC/GL 41   Analysis of Pesticide Residues: Portion of Commodities to 
which Codex MRLS Apply and which is Analyzed   1993     
CAC/GL 43 2003 African Regional Guidelines for National Codex Contact 
Points and National Codex Committees   2003     
CAC/GL 44 2003 Principles for the Risk Analys is of Foods Derived from 
Modern Biotechnology         
CAC/GL 45 2003 Guidelines for the Conduct of Food Safety Assessment of 
Foods Derived from Recombinant-DNA Plants         
CAC/GL 46 2003 Guidelines for the Conduct of Food Safety Assessment of 
Foods Produced Using Recombinant-DNA Microorganisms         
CAC/GL 47 2003 Guidelines for Food Import Control Systems      G/SPS/GEN/514 
 Page 9 
 
 
 REFERENCE YEAR TITLE REV. YEAR AMN YEAR 
 
CAC/GL 48 2004 Model Certificate for Fish and Fishery Products (sanitary 
certificate)     
CAC/GL 49 2003 Guidelines for Single Laborator y Validation of Methods of 
Analysis         
CAC/GL 50 2004 General Guidelines on Sampling   
CAC/GL 51 2003 Guidelines for Packing Media for Canned Fruits     
CAC/GL 52 2003 General Priinciples of Meat Hygiene   
CAC/GL 53 2003 Guidelines on the Judgement of   Equivalence of Sanitary 
Measures Associated with Food Inspection and 
Certification Systems     
CAC/GL 54 2004 Guidelines on Measurement Uncertainty   
      
          
Advisor y and other texts
CAC/MISC 1 1972 General Principles for the Use of Food Additives in Food     
CAC/MISC 2 1976 Statement on Infant Feeding     
CAC/MISC 3   Inventory of Processing Aids     
CAC/MISC 4   Classification of Foods and Animal Feeds     1 2001 
CAC/MISC 5 1993 Glossary of Terms and Definitions (Veterinary Drugs 
Residues in Foods)     1 2003 
CAC/MISC 6   List of Codex Advisory Specif ications for Food Additives   2004 
CAC/MISC 7   Methods of analysis and sampling for fruit juices and 
related products   1985     
 
 
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