General CAC/GL 1Guidelines CCFL 1979 on Claims Guidelines CAC/GL 2on Nutrition CCFL 1985 Labelling Guidelines for

Simple CAC/GL 3- Evaluation CCFA 1989 of Food Additive Intake General Guidelines for the Utilization CAC/GL 4- of CCVP 1989 Vegetable Protein Products (VPP) in Foods Guidelines for Formulated Supplemen CAC/GL 8tary Foods CCNFSDU 1991 for Older Infants and Young Children General Principles for the CAC/GL 9Addition of CCNFSDU 1987 Essential Nutrients to Foods Advisory Lists of Nutrient Compounds for Use in Foods for CAC/GL 10Special CCNFSDU 1979 Dietary Uses intented for Infants and Young Children CAC/GL 13- Guidelines CCMMP

1991

2013

1989

1989

2013

1991

2009

1991

1991

for the Preservatio n of Raw Milk by Use of the Lactoperoxi dase System

Guide for the Microbiologi cal Quality of Spices CAC/GL 14and Herbs CCPMPP 1991 Used in Processed Meat and Poultry Products Guideline Procedures for the Visual CAC/GL 17- Inspection CCPFV 1993 of Lots of Canned Foods for Unacceptab le Defects Guidelines for the Exchange of CAC/GL 19Information CCFICS 1995 in Food Control Emergency Situations Principles for Food Import and CAC/GL 20Export CCFICS 1995 Certificatio n and Inspection Principles for the Establishm ent and CAC/GL 21Application CCFH 1997 of Microbiologi cal Criteria for Foods

1991

1993

2004

1995

1997

CAC/GL 22R-1997

Regional Guidelines for the Design of Control CCAFRICA Measures for StreetVended Foods (Africa)

1999

Guidelines for Use of CAC/GL 23Nutrition CCFL 1997 and Health Claims General Guidelines CAC/GL 24for Use of CCFL 1997 the Term Halal Guidelines for the Exchange of Information CAC/GL 25between CCFICS 1997 Countries on Rejections of Imported Foods Guidelines for the Design, Operation, Assessment and CAC/GL 26- Accreditatio CCFICS 1997 n of Food Import and Export Inspection and Certificatio n Systems Guidelines for the Assessment of the CAC/GL 27- Competenc CCMAS 1997 e of Testing Laboratorie s Involved in the Import and

2013

1997

1997

2010

2006

Export Control of Foods Internation al Harmonize d Protocol for the CAC/GL 28Proficiency CCMAS 1995 Testing of (Chemical) Analytical Laboratorie s Principles and Guidelines CAC/GL 30- for the CCFH 1999 Conduct of Microbiologi cal Risk Assessment Guidelines for the Sensory CAC/GL 31- Evaluation CCFFP 1999 of Fish and Shellfish in Laboratorie s Guidelines for the Production, Processing, Labelling CAC/GL 32and CCFL 1999 Marketing of Organically Produced Foods Recommen ded Methods of Sampling for CAC/GL 33- Pesticide CCPR 1999 Residues for the Determinati on of Compliance with MRLs CAC/GL 34- Guidelines CCFICS

1997

1999

1999

2013

1999

1999

1999

for the Developme nt of Equivalence Agreement s Regarding Food Imports and Export Inspection and Certificatio n Systems

Class names and the Internation CAC/GL 36al CCFA 1989 Numbering System for food additives Harmonise d IUPAC Guidelines for the Use CAC/GL 37- of Recovery CCMAS 2001 Information in Analytical Measureme nt Guidelines for Design, Production, CAC/GL 38- Issuance CCFICS 2001 and Use of Generic Official Certificates Guidelines on Good Laboratory CAC/GL 40Practice in CCPR 1993 Pesticide Residue Analysis Analysis of Pesticide Residues: CAC/GL 41- Portion of CCPR 1993 Commoditi es to which Codex MRLS Apply

2013

2001

2009

2010

2010

and which is Analyzed African Regional Guidelines for Codex Contact CCAFRICA Points and National Codex Committee s

CAC/GL 43R-2003

2003

Principles for the Risk Analysis of Foods CAC/GL 44Derived TFFBT 2003 from Modern Biotechnolo gy Guideline for the Conduct of Food Safety Assessment CAC/GL 45of Foods TFFBT 2003 Derived from Recombina nt-DNA Plants Guideline for the Conduct of Food Safety Assessment CAC/GL 46- of Foods TFFBT 2003 Produced Using Recombiant -DNA Microorgani sms Guidelines for Food CAC/GL 47Import CCFICS 2003 Control Systems Model Certificate CAC/GL 48for Fish and CCFFP 2004 Fishery Products

2011

2008

2003

2006

2004

Harmonize d IUPAC Guidelines CAC/GL 49- for SingleCCMAS 2003 Laboratory Validation of Methods of Analysis General CAC/GL 50- guidelines 2004 on sampling

2003

CCMAS

2004

Guidelines for Packing CAC/GL 51Media for CCPFV 2003 Canned Fruits Guidelines on the Judgement of Equivalence of Sanitary CAC/GL 53Measures CCFICS 2003 associated with Food Inspection and Certificatio n Systems Guidelines on CAC/GL 54Measureme CCMAS 2004 nt Uncertainty Guidelines for Vitamin CAC/GL 55- and Mineral CCNFSDU 2005 Food Supplemen ts Guidelines on the Use of Mass Spectromet ry (MS) for CAC/GL 56- Identificatio CCPR 2005 n, Confirmatio n and Quantative Determinati on of

2003

2008

2011

2005

2005

Residues Regional Guidelines for Codex Contact Points and CCASIA National Codex Committee s (Asia) Regional Guidelines for Codex Contact Points and CCNEA National Codex Committee s (Near East)

CAC/GL 57R-1999

1999

CAC/GL 58R-2005

2005

Guidelines on CAC/GL 59- Estimation CCPR 2006 of Uncertainty of Results Principles for Traceability / Product Tracing as CAC/GL 60- a Tool CCFICS 2006 Within a Food Inspection and Certificatio n System Guidelines on the Application of General Principles of Food CAC/GL 61Hygiene to CCFH 2007 the Control of Listeria monocytog enes in Ready-toEat Foods Working CAC/GL 62Principles 2007 for Risk

2011

2006

2009

CCGP

2007

Analysis for Food Safety for Application by Governmen ts Principles and Guidelines for the CAC/GL 63Conduct of CCFH 2007 Microbiologi cal Risk Manageme nt Protocol for the Design, Conduct and CAC/GL 64Interpretati CCMAS 1995 on of Method Performanc e Studies Harmonize d Guidelines for Internal CAC/GL 65- Quality CCMAS 1997 Control in Analytical Chemistry Laboratorie s Guidelines CAC/GL 66- for the Use CCFA 2008 of Flavourings Model Export CAC/GL 67- Certificate CCMMP 2008 for Milk and Milk Products Guideline for the Conduct of Food Safety CAC/GL 68Assessment TFFBT 2008 of Foods Derived from Recombina

2008

1997

1997

2008

2010

2008

nt-DNA Animals Guideline for the Validation CAC/GL 69of Food 2008 Safety Control Measures

CCFH

2008

Guidelines for Settling CAC/GL 70- Disputes on CCMAS 2009 Analytical (Test) Results Guidelines for the Design and Implement ation of National Regulatory Food Safety Assurance CAC/GL 71Programme CCRVDF 2009 s Associated with the Use of Veterinary Drugs in Food Producing Animals Guideline on CAC/GL 72Analytical CCMAS 2009 Terminolog y Guidelines on the Application of General Principles of Food CAC/GL 73Hygiene to CCFH 2010 the Control of Pathogenic Vibrio Species in Seafood CAC/GL 74- Guidelines CCMAS 2010 on

2009

2012

2009

2010

2010

performanc e criteria and validation of methods for detection, identificatio n and quantificati on of specific dna sequences and specific proteins in foods Guidelines on CAC/GL 75- Substances CCFA 2010 used as Processing Aids Compilation of Codex texts relevant to the CAC/GL 76- labelling of CCFL 2011 foods derived from modern biotechnolo gy Guidelines for Risk Analysis of CAC/GL 77Foodborne TFAMR 2011 Antimicrobi al Resistance Guidelines for the Control of CAC/GL 78- Campyloba CCFH 2011 cter and Salmonella in Chicken Meat Guidelines on the CAC/GL 79- Application CCFH 2012 of General Principles of Food

2010

2011

2011

2011

2012

Hygiene to the Control of Viruses in Food Guidelines on the CAC/GL 80- Application TFAF 2013 of Risk Assessment for Feed Guidance for governmen CAC/GL 81ts on TFAF 2013 prioritizing hazards in feed Principles and Guidelines CAC/GL 82for National CCFICS 2013 Food Control Systems Principles for the use of sampling CAC/GL 83- and testing CCMAS 2013 in internation al food trade Statement CAC/MISC on Infant CCNFSDU 2-1976 Feeding Classificatio CAC/MISC n of Foods CCPR 4 and Animal Feeds Glossary of Terms and Definitions CAC/MISC (Veterinary CCRVDF 5-1993 Drugs Residues in Foods) List of Codex CAC/MISC Specificatio CCFA 6-2013 ns for Food Additives

2013

2013

2013

2013

1976

1993

2003

2013

Maximum Residue CAC/MRL 1 Limits CCPR (MRLs) for Pesticides Maximum Residue Limits for CAC/MRL 2 Veterinary Drugs in Food

2009

CCRVDF

2012

Extraneous Maximum CAC/MRL 3 Residue CCPR Limits (EMRLs) General CAC/RCP 1- Principles 1969 of Food Hygiene

2001

CCFH

2003

Code of Hygienic Practice for CAC/RCP 2Canned CCPFV 1969 Fruit and Vegetable Products Code of CAC/RCP 3- Hygienic CCPFV 1969 Practice for Dried Fruits Code of Hygienic CAC/RCP 4Practice for CCPFV 1971 Desiccated Coconut Code of Hygienic Practice for Dehydrated CAC/RCP 5Fruits and CCPFV 1971 Vegetables including Edible Fungi Code of CAC/RCP 6- Hygienic CCPFV 1972 Practice for Tree Nuts

1969

1969

1971

1971

1972

Code of Practice for the Processing CAC/RCP 8and TFPHQFF 1976 Handling of Quick Frozen Foods Code of Hygienic Practice for CCFH Eggs and Egg Products Code of Practice for Radiation CCFA Processing of Food Code of Ethics for Internation al Trade in Food including CCGP Concession al and Food Aid Transaction s Code of Hygienic Practice for CCPFV Groundnuts (Peanuts) Code of Hygienic Practice for Low-Acid and CCFH Acidified Low-Acid Canned Foods Code of Hygienic Practice for the CCFH Processing of Frog Legs

2008

CAC/RCP 15-1976

2007

CAC/RCP 19-1979

2003

CAC/RCP 20-1979

2010

CAC/RCP 22-1979

1979

CAC/RCP 23-1979

1993

CAC/RCP 30-1983

1983

CAC/RCP 33-1985

Code of Hygienic Practice for Collecting, Processing CCNMW and Marketing of Natural Mineral Waters Code of Hygienic Practice for the Storage and CCFO Transport of Edible Oils and Fats in Bulk Code of Hygienic Practice for Precooked CCFH and Cooked Foods in Mass Catering Code of Hygienic Practice for Aseptically Processed CCFH and Packaged Low-Acid Foods Code of Hygienic Practice for Spices and CCFH Dried Aromatic Plants Regional Code of Hygienic Practice for the Preparation CCLAC and Sale of Street Foods (Latin America and the

2011

CAC/RCP 36-1987

2011

CAC/RCP 39-1993

1993

CAC/RCP 40-1993

1993

CAC/RCP 42-1995

1995

CAC/RCP 43R-1995

2001

Caribbean) Code of Practice for the Packaging and CCFFV Transport of Fresh Fruit and Vegetables Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials CCCF and Supplemen tal Feedingstuf fs for MilkProducing Animals Code of Hygienic Practice for Refrigerate CCFH d Packaged Foods with Extended Shelf-Life Code of Hygienic Practice for the Transport CCFH of Food in Bulk and SemiPacked Food Code of Hygienic Practice for Bottled/Pac kaged Drinking CCFH Waters (Other than Natural Mineral Waters) Code of CCCF

CAC/RCP 44-1995

2004

CAC/RCP 45-1997

1997

CAC/RCP 46-1999

1999

CAC/RCP 47-2001

2001

CAC/RCP 48-2001

2001

CAC/RCP

2001

49-2001

Practice Concerning Source Directed Measures to Reduce Contaminat ion of Foods with Chemicals Code of Practice for the Prevention and Reduction of Patulin CCCF Contaminat ion in Apple Juice and Apple Juice Ingredients in Other Beverages Code of Practice for the Prevention and Reduction of Mycotoxin Contaminat ion in Cereals, CCCF including Annexes on Ochratoxin A, Zearalenon e, Fumonisins and Tricothecen es Code of Practice for Fish and CCFFP Fishery Products Code of Hygienic Practice for CCFH Fresh Fruits and Vegetables

CAC/RCP 50-2003

2003

CAC/RCP 51-2003

2003

CAC/RCP 52-2003

2011

CAC/RCP 53-2003

2010

CAC/RCP 54-2004

Code of Practice on Good TFAF Animal Feeding Code of Practice for the Prevention and CCCF Reduction of Aflatoxin Contaminat ion in Peanuts Code of Practice for the Prevention and CCCF Reduction of Lead Contaminat ion in Foods Code of Hygienic Practice for CCFH Milk and Milk Products Code of Hygienic CCMPH Practice for Meat Code of Practice for the Prevention and CCCF Reduction of Aflatoxin Contaminat ion in Tree Nuts Code of Practice for the Prevention CCCF and Reduction of Tin Contaminat

2008

CAC/RCP 55-2004

2004

CAC/RCP 56-2004

2004

CAC/RCP 57-2004

2009

CAC/RCP 58-2005

2005

CAC/RCP 59-2005

2010

CAC/RCP 60-2005

2005

ion in Canned Foods Code of Practice to Minimize and CCRVDF Contain Antimicrobi al Resistance Code of Practice for the Prevention and Reduction CCCF of Dioxin and Dioxinlike PCB Contaminat ion in Food and Feeds Code of Practice for the Prevention and Reduction CCCF of Ochratoxin A Contaminat ion in Wine Code of Practice for the Reduction of 3Monochloro propane1,2-diol (3MCPD) during the Production CCCF of AcidHydrolyzed Vegetable Protein (AcidHVPs) and Products that Contain Acid- HVPs

CAC/RCP 61-2005

2005

CAC/RCP 62-2006

2006

CAC/RCP 63-2007

2007

CAC/RCP 64-2008

2008

CAC/RCP 65-2008

Code of Practice for the Prevention and CCCF Reduction of Aflatoxin Contaminat ion in Dried Figs Code of Hygienic Practice for Powdered CCFH Formulae for Infants and Young Children Code of Practice for the Reduction CCCF of Acrylamide in Foods Code of Practice for the Reduction of Contaminat ion of Food with Polycyclic CCCF Aromatic Hydrocarbo ns (PAH) from Smoking and Direct Drying Processes Code of Practice for the Prevention and Reduction CCCF of Ochratoxin A Contaminat ion in Coffee Code of CCCF

2008

CAC/RCP 66-2008

2009

CAC/RCP 67-2009

2009

CAC/RCP 68-2009

2009

CAC/RCP 69-2009

2009

CAC/RCP

2011

70-2011

Practice for the Prevention and Reduction of Ethyl Carbamate Contaminat ion in Stone Fruit Distillates General Standard for the CCFL Labelling of Prepackage d Foods Standard for Canned CCFFP Salmon

CODEX STAN 11985

2010

CODEX STAN 31981 CODEX STAN 121981 CODEX STAN 131981 CODEX STAN 171981

1995

Standard for Honey Standard for Preserved Tomatoes

CCS

2001

CCPFV

2007

Standard for Canned CCPFV Applesauce Standard for Edible Fats and Oils not CCFO Covered by Individual Standards Standard for Olive Oils and Olive Pomace Oils

2001

CODEX STAN 191981

2013

CODEX STAN 331981

CCFO

2013

CODEX STAN 361981

Standard for Quick Frozen Finfish, CCFFP Eviscerated or Uneviscerat ed

1995

CODEX STAN 371981

Standard for Canned CCFFP Shrimps or Prawns Standard for Edible Fungi and Fungus Products Standard for Dried Edible Fungi

1995

CODEX STAN 381981

CCPFV

1981

CODEX STAN 391981

CCPFV

1981

Standard CODEX for Fresh STAN 40R- Fungus CCEURO 1981 "Chanterell e" CODEX STAN 411981 CODEX STAN 421981 Standard for Quick Frozen Peas

1981

CCPFV

1981

Standard for Canned CCPFV Pineapple Standard for Quick Frozen CCPFV Strawberrie s Standard for Special Dietary Foods with CCNFSDU LowSodium Content Standard for Processed CCPFV Tomato Concentrat es Standard for Canned CCPFV Raspberries Standard CCPFV

1987

CODEX STAN 521981

1981

CODEX STAN 531981

1983

CODEX STAN 571981

2007

CODEX STAN 601981 CODEX

1981

2001

STAN 611985 CODEX STAN 621981 CODEX STAN 661981 CODEX STAN 671981 CODEX STAN 691981

for Canned Pears Standard for Canned CCPFV Strawberrie s Standard for Table Olives

1981

CCPFV

1987

Standard CCPFV for Raisins Standard for Quick CCPFV Frozen Raspberries Standard for Canned CCFFP Tuna and Bonito Standard for Infant Formula and Formulas CCNFSDU for Special Medical Purposes Intended for Infants Standard for Canned CCNFSDU Baby Foods Standard for Processed CerealBased CCNFSDU Foods for Infants and Young Children Standard for Quick Frozen Peaches Standard for Quick

1981

1981

CODEX STAN 701981

1995

CODEX STAN 721981

2011

CODEX STAN 731981

1989

CODEX STAN 741981

2006

CODEX STAN 751981

CCPFV

1981

CODEX STAN 76-

CCPFV

1981

1981

Frozen Bilberries Standard for Quick Frozen Spinach

CODEX STAN 771981

CCPFV

1981

CODEX STAN 781981 CODEX STAN 861981 CODEX STAN 871981 CODEX STAN 881981 CODEX STAN 891981 CODEX STAN 901981

Standard for Canned CCPFV Fruit Cocktail Standard for Cocoa Butter Standard for Chocolate

1981

CCCPC

2001

CCCPC

2003

Standard for Corned CCPMPP Beef Standard for Luncheon Meat

1991

CCPMPP

1991

Standard for Canned CCFFP Crab Meat Standard for Quick Frozen CCFFP Shrimps or Prawns Standard for Sardines and SardineType Products Standard for Quick Frozen Lobsters

1995

CODEX STAN 921981

1995

CODEX STAN 941981

CCFFP

2007

CODEX STAN 951981 CODEX STAN 961981

CCFFP

2004

Standard for Cooked CCPMPP Cured Ham

1991

CODEX STAN 971981

Standard for Cooked CCPMPP Cured Pork Shoulder Standard for Cooked Cured CCPMPP Chopped Meat Standard for Canned CCPFV Tropical Fruit Salad

1991

CODEX STAN 981981

1991

CODEX STAN 991981

1981

Standard CODEX for Quick STAN 103CCPFV Frozen 1981 Blueberries Standard CODEX for Quick STAN 104Frozen 1981 Leek

1981

CCPFV

1981

Standard for Cocoa powders CODEX (cocoas) STAN 105CCCPC and dry 1981 mixtures of cocoa and sugars General CODEX Standard STAN 106- for 1983 Irradiated Foods

2010

CCFA

2003

General Standard for the CODEX Labelling of STAN 107CCFL Food 1981 Additives when sold as such Standard CODEX for Natural STAN 108CCNMW Mineral 1981 Waters Standard CODEX for Quick STAN 110Frozen 1981 Broccoli

1981

2011

CCPFV

1981

Standard CODEX for Quick STAN 111CCPFV Frozen 1981 Cauliflower Standard CODEX for Quick STAN 112- Frozen 1981 Brussels Sprouts

1981

CCPFV

1981

Standard CODEX for Quick STAN 113- Frozen CCPFV 1981 Green and Wax Beans Standard for Quick CODEX Frozen STAN 114French 1981 Fried Potatoes

1981

CCPFV

1981

CODEX Standard STAN 115- for Pickled CCPFV 1981 Cucumbers Standard for CODEX Bouillons STAN 117CCSB and 1981 Consomm s Standard for Foods CODEX for Special STAN 118- Dietary Use CCNFSDU 1981 for Persons Intolerant to Gluten CODEX Standard STAN 119- for Canned CCFFP 1981 Finfish CODEX Standard STAN 130- for Dried 1981 Apricots Standard CODEX for STAN 131- Unshelled 1981 Pistachio Nuts

1981

2001

2008

1995

CCPFV

1981

CCPFV

1981

Standard CODEX for Quick STAN 132- Frozen CCPFV 1981 Whole Kernel Corn Standard CODEX for Quick STAN 133- Frozen 1981 Corn-onthe-Cob Standard CODEX for Quick STAN 140Frozen 1983 Carrots

1981

CCPFV

1981

CCPFV

1983

Standard for Cocoa (Cacao) CODEX Mass STAN 141CCCPC (Cocoa/Cho 1983 colate Liquor) and Cocoa Cake CODEX Standard STAN 143for Dates 1985

2001

CCFFV

1985

Standard for Canned CODEX Chestnuts STAN 145CCPFV and 1985 Chestnut Pure General Standard for the Labelling of CODEX and Claims STAN 146- for CCFL 1985 Prepackage d Foods for Special Dietary Uses CODEX Standard STAN 150- for Food CCFA 1985 Grade Salt CODEX Standard STAN 151for Gari 1985 CODEX Standard

1985

1985

2012

CCCPL

1995

CCCPL

1995

STAN 152- for Wheat 1985 Flour CODEX Standard STAN 153- for Maize 1985 (Corn)

CCCPL

1995

Standard CODEX for Whole STAN 154CCCPL Maize 1985 (Corn) Meal Standard for Degermed CODEX Maize STAN 155CCCPL (Corn) Meal 1985 and Maize (Corn) Grits CODEX Standard STAN 156- for Follow- CCNFSDU 1987 up formula CODEX Standard STAN 159- for Canned CCPFV 1987 Mangoes CODEX Standard STAN 160- for Mango 1987 Chutney Standard CODEX for Wheat STAN 163Protein 1987 Products

1995

1995

2011

1987

CCPFV

1987

CCVP

2001

Standard for Quick Frozen Blocks of CODEX Fish Fillets, STAN 165- Minced Fish CCFFP 1989 Flesh and Mixtures of Fillets and Minced Fish Flesh Standard for Quick Frozen Fish CODEX Sticks (Fish STAN 166CCFFP Fingers), 1989 Fish Portions and Fish

1995

2011

Fillets Breaded or in Batter Standard for Salted Fish and CODEX Dried STAN 167- Salted Fish CCFFP 1989 of the Gadidae Family of Fishes Standard for Whole CODEX and STAN 169- Decorticate CCCPL 1989 d Pearl Millet Grains CODEX Standard STAN 170- for Pearl CCCPL 1989 Millet Flour CODEX Standard STAN 171- for Certain CCCPL 1989 Pulses Standard CODEX for STAN 172Sorghum 1989 Grains Standard CODEX for STAN 173Sorghum 1989 Flour General Standard CODEX for STAN 174Vegetable 1989 Protein Products Standard CODEX for Soy STAN 175Protein 1989 Products Standard CODEX for Edible STAN 176Cassava 1989 Flour CODEX Standard

2005

1995

1995

1995

CCCPL

1995

CCCPL

1995

CCVP

1989

CCVP

1989

CCCPL

1995

CCPFV

2011

for Grated STAN 177Desiccated 1991 Coconut Standard for Durum CODEX Wheat STAN 178- Semolina CCCPL 1991 and Durum Wheat Flour Standard for Labelling of CODEX and Claims STAN 180CCNFSDU for Foods 1991 for Special Medical Purposes Standard for Formula CODEX Foods for STAN 181- Use in CCNFSDU 1991 Weight Control Diets CODEX Standard STAN 182- for 1993 Pineapple

1995

1991

1991

CCFFV

2011

CODEX Standard STAN 183CCFFV for Papaya 1993 CODEX Standard STAN 184- for 1993 Mangoes CODEX Standard STAN 185for Nopal 1993 CODEX Standard STAN 186- for Prickly 1993 Pear

2011

CCFFV

2005

CCFFV

2005

CCFFV

2005

CODEX Standard STAN 187- for CCFFV 1993 Carambola CODEX Standard STAN 188- for Baby 1993 Corn CODEX Standard

2005

CCFFV

2005

CCFFP

1993

STAN 189- for Dried 1993 Shark Fins General CODEX Standard STAN 190- for Quick CCFFP 1995 Frozen Fish Fillets Standard CODEX for Quick STAN 191CCFFP Frozen Raw 1995 Squid General CODEX Standard STAN 192for Food 1995 Additives

1995

1995

CCFA

2013

General Standard for CODEX Contamina STAN 193CCCF nts and 1995 Toxins in Food and Feed CODEX Standard STAN 196for Litchi 1995

2012

CCFFV

2011

CODEX Standard STAN 197CCFFV for Avocado 1995 CODEX Standard STAN 198for Rice 1995

2013

CCCPL

1995

Standard CODEX for Wheat STAN 199CCCPL and Durum 1995 Wheat CODEX Standard STAN 200CCCPL for Peanuts 1995 CODEX Standard STAN 201for Oats 1995 CODEX Standard STAN 202- for 1995 Couscous

1995

1995

CCCPL

1995

CCCPL

1995

Standard for Formula Foods for CODEX Use in Very STAN 203CCNFSDU Low Energy 1995 Diets for Weight Reduction Standard CODEX for STAN 204CCFFV Mangostee 1997 ns CODEX Standard STAN 205- for 1997 Bananas General CODEX Standard STAN 206- for Use of 1999 Dairy Terms

1995

2005

CCFFV

2005

CCMMP

1999

Standard CODEX for Milk STAN 207- Powders CCMMP 1999 and Cream Powder Standard CODEX for Cheeses STAN 208- in Brine CCMMP 1999 (Group Standard) Standard CODEX for Named STAN 210CCFO Vegetable 1999 Oils CODEX Standard STAN 211- for Named CCFO 1999 Animal Fats CODEX Standard STAN 212CCS for Sugars 1999 CODEX Standard STAN 213for Limes 1999 Standard CODEX for STAN 214- Pummelos 1999 (Citrus grandi)

2010

2010

2013

2013

2001

CCFFV

2011

CCFFV

2011

CODEX Standard STAN 215CCFFV for Guavas 1999 CODEX Standard STAN 216- for 1999 Chayotes

2011

CCFFV

2011

CODEX Standard STAN 217- for Mexican CCFFV 1999 Limes CODEX Standard STAN 218for Ginger 1999

2011

CCFFV

2005

Standard CODEX for STAN 219- Grapefruits CCFFV 1999 (Citrus paradisi) CODEX Standard STAN 220CCFFV for Longans 1999 Group Standard for CODEX Unripened STAN 221Cheese 2001 including Fresh Cheese

2011

2011

CCMMP

2010

Standard for Crackers from CODEX Marine and STAN 222- Freshwater CCFFP 2001 Fish, Crustacean s and Molluscan Shellfish CODEX Standard STAN 223for Kimchi 2001 CODEX Standard STAN 224for Tannia 2001 CODEX Standard

2001

CCPFV

2001

CCFFV

2011

CCFFV

2005

STAN 225- for 2001 Asparagus CODEX Standard STAN 226- for Cape CCFFV 2001 Gooseberry General Standard for Bottled/Pac kaged CODEX Drinking STAN 227CCNMW Waters 2001 (Other Than Natural Mineral Waters) General CODEX Methods of STAN 228- Analysis for CCMAS 2001 Contamina nts General Codex Methods for CODEX the STAN 231CCMAS Detection 2001 of Irradiated Foods Recommen ded CODEX Methods of STAN 234CCMAS Analysis 1999 and Sampling Standard CODEX for Boiled STAN 236- Dried 2003 Salted Anchovies CODEX Standard STAN 237- for 2003 Pitahayas CODEX Standard STAN 238- for Sweet 2003 Cassava

2011

2001

2004

2003

2011

CCFFP

2003

CCFFV

2011

CCFFV

2011

CODEX General CCMAS STAN 239- Methods of

2004

2003

Analysis for Food Additives

Standard for Aqueous CODEX Coconut STAN 240- Products: 2003 Coconut Milk and Coconut Cream

CCPFV

2003

Standard CODEX for Canned STAN 241CCPFV Bamboo 2003 Shoots Standard CODEX for Canned STAN 242CCPFV Stone 2003 Fruits Standard CODEX for STAN 243CCMMP Fermented 2003 Milks Standard for Salted CODEX Atlantic STAN 244CCFFP Herring and 2004 Salted Sprat CODEX Standard STAN 245CCFFV for Oranges 2004 CODEX Standard STAN 246- for 2005 Rambutan

2011

2003

2010

2004

2011

CCFFV

2005

General CODEX Standard STAN 247- for Fruit TFFJ 2005 Juices and Nectars CODEX Standard STAN 249- for Instant CCCPL 2006 Noodles Standard CODEX for a Blend STAN 250CCMMP of 2006 Evaporated

2005

2006

2010

Skimmed Milk and Vegetable Fat Standard for a Blend of CODEX Skimmed STAN 251- Milk and CCMMP 2006 Vegetable Fat in Powdered Form Standard for a Blend of CODEX Sweetened STAN 252- Condensed CCMMP 2006 Skimmed Milk and Vegetable Fat CODEX Standard STAN 253- for Dairy CCMMP 2006 Fat Spreads Standard CODEX for Certain STAN 254- Canned CCPFV 2007 Citrus Fruits CODEX Standard STAN 255- for Table 2007 Grapes Standard for Fat CODEX Spreads STAN 256and 2007 Blended Spreads

2010

2010

2010

2007

CCFFV

2011

CCFO

2009

Regional CODEX Standard STAN for Canned CCNEA 257R-2007 Humus with Tehena Regional CODEX Standard STAN for Canned CCNEA 258R-2007 Foul Medames

2007

2007

CODEX Regional STAN Standard CCNEA 259R-2007 for Tehena Standard CODEX for Pickled STAN 260CCPFV Fruits and 2007 Vegetables CODEX Standard STAN 262- for CCMMP 2006 Mozzarella CODEX Standard STAN 263CCMMP for Cheddar 1966 CODEX Standard STAN 264for Danbo 1966 CODEX Standard STAN 265for Edam 1966 CODEX Standard STAN 266for Gouda 1966

2007

2007

2006

2010

CCMMP

2010

CCMMP

2010

CCMMP

2010

CODEX Standard STAN 267CCMMP for Havarti 1966 CODEX Standard STAN 268CCMMP for Samsoe 1966 CODEX Standard STAN 269- for 1967 Emmental CODEX Standard STAN 270for Tilsiter 1968 CODEX Standard STAN 271- for Saint1968 Paulin CODEX Standard STAN 272- for 1968 Provolone

2010

2008

CCMMP

2010

CCMMP

2010

CCMMP

2010

CCMMP

2010

CODEX Standard CCMMP STAN 273- for Cottage

2010

1968

Cheese incl. Creamed Cottage Cheese

Standard CODEX for STAN 274CCMMP Coulommie 1969 rs CODEX Standard STAN 275- for Cream 1973 Cheese

2010

CCMMP

2010

CODEX Standard STAN 276- for CCMMP 1973 Camembert CODEX Standard STAN 277for Brie 1973 Standard CODEX for Extra STAN 278- Hard 1978 Grating Cheese CODEX Standard STAN 279for Butter 1971 CODEX Standard STAN 280- for Milkfat 1973 Products

2010

CCMMP

2010

CCMMP

1978

CCMMP

2010

CCMMP

2010

Standard CODEX for STAN 281CCMMP Evaporated 1971 Milks Standard CODEX for STAN 282- Sweetened CCMMP 1971 Condensed Milks CODEX General STAN 283- Standard CCMMP 1978 for Cheese CODEX Standard STAN 284- for Whey 1971 Cheeses

2010

2010

2010

CCMMP

2010

Standard CODEX for Cream STAN 288- and 1976 Prepared Creams CODEX Standard STAN 289- for Whey 1995 Powders Standard CODEX for Edible STAN 290Casein 1995 Products Standard CODEX for STAN 291Sturgeon 2010 Caviar

CCMMP

2010

CCMMP

2010

CCMMP

2010

CCFFP

2010

Standard CODEX for Live and STAN 292- Raw CCFFP 2008 Bivalve Molluscs CODEX Standard STAN 293- for 2008 Tomatoes

2013

CCFFV

2008

Regional CODEX Standard STAN CCASIA for 294R-2009 Gochujang Regional CODEX Standard STAN CCASIA for Ginseng 295R-2009 Products Standard CODEX for Jams, STAN 296- Jellies and CCPFV 2009 Marmalade s Standard CODEX for Certain STAN 297CCPFV Canned 2009 Vegetables Regional Standard CODEX for STAN CCASIA Fermented 298R-2009 Soybean Paste

2009

2009

2009

2011

2013

CODEX Standard STAN 299for Apples 2010 CODEX Standard STAN 300- for Bitter 2010 Cassava

CCFFV

2010

CCFFV

2011

Regional CODEX Standard STAN for Edible CCASIA 301R-2011 Sago Flour (Asia) CODEX Standard STAN 302- for Fish 2011 Sauce CODEX Standard STAN 303- for Tree 2011 Tomatoes Regional Standard CODEX for STAN Culantro 304R-2011 Coyote (LAC)

2011

CCFFP

2013

CCFFV

2011

CCLAC

2011

Regional CODEX Standard STAN CCLAC for Lucuma 305R-2011 (LAC) Regional CODEX Standard STAN for Chili 306R-2011 Sauce (Asia) CODEX Standard STAN 307- for Chilli 2011 Peppers

2011

CCASIA

2013

CCFFV

2011

Regional Standard CODEX for Harissa STAN (Red Hot CCNEA 308R-2011 Pepper Paste)(Near East) Regional CODEX Standard STAN for Halwa CCNEA 309R-2011 Tehenia (Near East)

2011

2011

Standard CODEX for STAN 310CCFFV Pomegrana 2013 tes Standard for Smoked Fish, CODEX SmokeSTAN 311CCFFP Flavoured 2013 Fish and SmokeDried Fish Standard for Live Abalone and for Raw Fresh CODEX Chilled or STAN 312- Frozen CCFFP 2013 Abalone for Direct Consumptio n or for further Processing CODEX Regional STAN Standard CCASIA 313R-2013 for Temple

2013

2013

2013

2013