CAC Standards

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Overview

CAC – The CODEX ALIMENTARIUS international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade. Consumers can trust the safety and quality of the food products they buy and importers can trust that the food they ordered will be in accordance with their specifications. CAC develop over 340 standards and codes used worldwide till 2018.

Codex Standards List

CAC/GL 1-1979 General Guidelines on Claims CCFL 2009
CAC/GL 2-1985 Guidelines on Nutrition Labelling CCFL 2017
CAC/GL 3-1989 Guidelines for Simple Evaluation of Dietary Exposure to Food Additives CCFA 2014
CAC/GL 4-1989 General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods CCVP 1989
CAC/GL 8-1991 Guidelines on Formulated Complementary Foods for Older Infants and Young Children CCNFSDU 2017
CAC/GL 9-1987 General Principles for the Addition of Essential Nutrients to Foods CCNFSDU 2015
CAC/GL 10-1979 Advisory Lists of Nutrient Compounds for Use in Foods for Special Dietary Uses intented for Infants and Young Children CCNFSDU 2015
CAC/GL 13-1991 Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System CCMMP 1991
CAC/GL 14-1991 Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products CCPMPP 1991
CAC/GL 17-1993 Guideline Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable Defects CCPFV 1993
CAC/GL 19-1995 Principles and Guidelines for the Exchange of Information in Food Safety Emergency Situations CCFICS 2016
CAC/GL 20-1995 Principles for Food Import and Export Inspection and Certification CCFICS 1995
CAC/GL 21-1997 Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods CCFH 2013
CAC/GL 22R-1997 Regional Guidelines for the Design of Control Measures for Street-Vended Foods (Africa) CCAFRICA 1999
CAC/GL 23-1997 Guidelines for Use of Nutrition and Health Claims CCFL 2013
CAC/GL 24-1997 General Guidelines for Use of the Term “Halal” CCFL 1997
CAC/GL 25-1997 Guidelines for the Exchange of Information between Countries on Rejections of Imported Foods CCFICS 2016
CAC/GL 26-1997 Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification Systems CCFICS 2010
CAC/GL 27-1997 Guidelines for the Assessment of the Competence of Testing Laboratories Involved in the Import and Export Control of Food CCMAS 2006
CAC/GL 28-1995 Food Control Laboratory Management: Reccomendations CCMAS 1997
CAC/GL 30-1999 Principles and Guidelines for the Conduct of Microbiological Risk Assessment CCFH 2014
CAC/GL 31-1999 Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories CCFFP 1999
CAC/GL 32-1999 Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods CCFL 2013
CAC/GL 33-1999 Recommended Methods of Sampling for the Determination of Pesticide Residues for Compliance with MRLs CCPR 1999
CAC/GL 34-1999 Guidelines for the Development of Equivalence Agreements Regarding Food Imports and Export Inspection and Certification Systems CCFICS 1999
CAC/GL 36-1989 Class Names and the International Numbering System for Food Additives CCFA 2017
CAC/GL 37-2001 Harmonized IUPAC Guidelines for the Use of Recovery Information in Analytical Measurement CCMAS 2001
CAC/GL 38-2001 Guidelines for Design, Production, Issuance and Use of Generic Official Certificates CCFICS 2009
CAC/GL 40-1993 Guidelines on Good Laboratory Practice in Pesticide Residue Analysis CCPR 2010
CAC/GL 41-1993 Portion of Commodities to which Maximum Residues Limits Apply and which is Analyzed CCPR 2010
CAC/GL 43R-2003 Regional Guidelines for Codex Contact Points and National Codex Committees (Africa) CCAFRICA 2003
CAC/GL 44-2003 Principles for the Risk Analysis of Foods Derived from Modern Biotechnology TFFBT 2011
CAC/GL 45-2003 Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA Plants TFFBT 2008
CAC/GL 46-2003 Guideline for the Conduct of Food Safety Assessment of Foods Produced Using Recombiant-DNA Microorganisms TFFBT 2003
CAC/GL 47-2003 Guidelines for Food Import Control Systems CCFICS 2006
CAC/GL 48-2004 Model Certificate for Fish and Fishery Products CCFFP 2004
CAC/GL 49-2003 Harmonized IUPAC Guidelines for Single-Laboratory Validation of Methods of Analysis CCMAS 2003
CAC/GL 50-2004 General Guidelines on Sampling CCMAS 2004
CAC/GL 51-2003 Guidelines for Packing Media for Canned Fruits CCPFV 2013
CAC/GL 53-2003 Guidelines on the Judgement of Equivalence of Sanitary Measures associated with Food Inspection and Certification Systems CCFICS 2008
CAC/GL 54-2004 Guidelines on Measurement Uncertainty CCMAS 2011
CAC/GL 55-2005 Guidelines for Vitamin and Mineral Food Supplements CCNFSDU 2005
CAC/GL 56-2005 Guidelines on the Use of Mass Spectrometry (MS) for Identification, Confirmation and Quantitative Determination of Residues CCPR 2005
CAC/GL 57R-1999 Regional Guidelines for Codex Contact Points and National Codex Committees (Asia) CCASIA 1999
CAC/GL 58R-2005 Regional Guidelines for Codex Contact Points and National Codex Committees (Near East) CCNE 2005
CAC/GL 59-2006 Guidelines on Estimation of Uncertainty of Results CCPR 2011
CAC/GL 60-2006 Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification System CCFICS 2006
CAC/GL 61-2007 Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods CCFH 2009
CAC/GL 62-2007 Working Principles for Risk Analysis for Food Safety for Application by Governments CCGP 2007
CAC/GL 63-2007 Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM) CCFH 2008
CAC/GL 64-1995 Protocol for the Design, Conduct and Interpretation of Method Performance Studies CCMAS 1997
CAC/GL 65-1997 Harmonized Guidelines for Internal Quality Control in Analytical Chemistry Laboratories CCMAS 1997
CAC/GL 66-2008 Guidelines for the Use of Flavourings CCFA 2008
CAC/GL 67-2008 Model Export Certificate for Milk and Milk Products CCMMP 2010
CAC/GL 68-2008 Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA Animals TFFBT 2008
CAC/GL 69-2008 Guideline for the Validation of Food Safety Control Measures CCFH 2013
CAC/GL 70-2009 Guidelines for Settling Disputes on Analytical (Test) Results CCMAS 2009
CAC/GL 71-2009 Guidelines for the Design and Implementation of National Regulatory Food Safety Assurance Programmes Associated with the Use of Veterinary Drugs in Food Producing Animals CCRVDF 2014
CAC/GL 72-2009 Guidelines on Analytical Terminology CCMAS 2009
CAC/GL 73-2010 Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood CCFH 2010
CAC/GL 74-2010 Guidelines on Performance Criteria and Validation of Methods for Detection, Identification and Quantification of Specific DNA Sequences and Specific Proteins in Foods CCMAS 2010
CAC/GL 75-2010 Guidelines on Substances used as Processing Aids CCFA 2010
CAC/GL 76-2011 Compilation of Codex texts relevant to the labelling of foods derived from modern biotechnology CCFL 2011
CAC/GL 77-2011 Guidelines for Risk Analysis of Foodborne Antimicrobial Resistance TFAMR 2011
CAC/GL 78-2011 Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat CCFH 2011
CAC/GL 79-2012 Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food CCFH 2012
CAC/GL 80-2013 Guidelines on the Application of Risk Assessment for Feed TFAF 2013
CAC/GL 81-2013 Guidance for Governments on Prioritizing Hazards in Feed TFAF 2013
CAC/GL 82-2013 Principles and Guidelines for National Food Control Systems CCFICS 2013
CAC/GL 83-2013 Principles for the Use of Sampling and Testing in International Food Trade CCMAS 2015
CAC/GL 84-2012 Principles and Guidance on the Selection of Representative Commodities for the Extrapolation of Maximum Residue Limits for Pesticides to Commodity Groups CCPR 2017
CAC/GL 85-2014 Guidelines for the Control of Taenia Saginata in Meat of Domestic Cattle CCFH 2014
CAC/GL 86-2015 Guidelines for the Control of Trichinella Spp. in Meat of Suidae CCFH 2015
CAC/GL 87-2016 Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat CCFH 2016
CAC/GL 88-2016 Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne Parasites CCFH 2016
CAC/GL 89-2016 Principles and guidelines for the exchange of information between importing and exporting countries to support the trade in food CCFICS 2016
CAC/GL 90-2017 Guidelines on Performance Criteria for Methods of Analysis for the Determination of Pesticide Residues in Food and Feed CCPR 2017
CAC/GL 91-2017 Principles and Guidelines for Monitoring the Performance of National Food Control Systems CCFICS 2017
CAC/MISC 2-1976 Statement on Infant Feeding CCNFSDU 1976
CAC/MISC 4-1989 Classification of Foods and Animal Feeds CCPR 1993
CAC/MISC 5-1993 Glossary of Terms and Definitions (Residues of Veterinary Drugs in Foods) CCRVDF 2003
CAC/MISC 6-2017 List of Codex Specifications for Food Additives CCFA 2017
CAC/MRL 2 Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for Residues of Veterinary Drugs in Foods CCRVDF 2017
CAC/RCP 1-1969 General Principles of Food Hygiene CCFH 2003
CAC/RCP 2-1969 Code of Hygienic Practice for Canned Fruit and Vegetable Products CCPFV 2011
CAC/RCP 3-1969 Code of Hygienic Practice for Dried Fruits CCPFV 2011
CAC/RCP 4-1971 Code of Hygienic Practice for Desiccated Coconut CCPFV 2011
CAC/RCP 5-1971 Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi CCPFV 1971
CAC/RCP 6-1972 Code of Hygienic Practice for Tree Nuts CCPFV 1972
CAC/RCP 8-1976 Code of Practice for the Processing and Handling of Quick Frozen Foods TFPHQFF 2008
CAC/RCP 15-1976 Code of Hygienic Practice for Eggs and Egg Products CCFH 2007
CAC/RCP 19-1979 Code of Practice for Radiation Processing of Food CCFH 2003
CAC/RCP 20-1979 Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions. CCGP 2010
CAC/RCP 22-1979 Code of Hygienic Practice for Groundnuts (Peanuts) CCPFV 1979
CAC/RCP 23-1979 Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods CCFH 1993
CAC/RCP 30-1983 Code of Hygienic Practice for the Processing of Frog Legs CCFH 1983
CAC/RCP 33-1985 Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters CCFH 2011
CAC/RCP 36-1987 Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk CCFO 2015
CAC/RCP 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering CCFH 1993
CAC/RCP 40-1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods CCFH 1993
CAC/RCP 43R-1995 Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean) CCLAC 2001
CAC/RCP 44-1995 Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables CCFFV 2004
CAC/RCP 45-1997 Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals CCCF 1997
CAC/RCP 46-1999 Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life CCFH 1999
CAC/RCP 47-2001 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food CCFH 2001
CAC/RCP 48-2001 Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) CCFH 2001
CAC/RCP 49-2001 Code of Practice Concerning Source Directed Measures to Reduce Contamination of Foods with Chemicals CCCF 2001
CAC/RCP 50-2003 Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF 2003
CAC/RCP 51-2003 Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals CCCF 2017
CAC/RCP 52-2003 Code of Practice for Fish and Fishery Products CCFFP 2016
CAC/RCP 53-2003 Code of Hygienic Practice for Fresh Fruits and Vegetables CCFH 2017
CAC/RCP 54-2004 Code of Practice on Good Animal Feeding TFAF 2008
CAC/RCP 55-2004 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts CCCF 2004
CAC/RCP 56-2004 Code of Practice for the Prevention and Reduction of Lead Contamination in Foods CCCF 2004
CAC/RCP 57-2004 Code of Hygienic Practice for Milk and Milk Products CCFH 2009
CAC/RCP 58-2005 Code of Hygienic Practice for Meat CCMPH 2005
CAC/RCP 59-2005 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts CCCF 2010
CAC/RCP 60-2005 Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods CCCF 2005
CAC/RCP 61-2005 Code of Practice to Minimize and Contain Antimicrobial Resistance CCRVDF 2005
CAC/RCP 62-2006 Code of Practice for the Prevention and Reduction of Dioxin and Dioxin-like PCB Contamination in Food and Feed CCCF 2006
CAC/RCP 63-2007 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine CCCF 2007
CAC/RCP 64-2008 Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPs CCCF 2008
CAC/RCP 65-2008 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs CCCF 2008
CAC/RCP 66-2008 Code of Hygienic Practice for Powdered Formulae for Infants and Young Children CCFH 2009
CAC/RCP 67-2009 Code of Practice for the Reduction of Acrylamide in Foods CCCF 2009
CAC/RCP 68-2009 Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes CCCF 2009
CAC/RCP 69-2009 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee CCCF 2009
CAC/RCP 70-2011 Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates CCCF 2011
CAC/RCP 71R-2013 Regional Code of Practice for Street-vended Foods (Near East) CCNE 2013
CAC/RCP 72-2013 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa CCCF 2013
CAC/RCP 73-2013 Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products CCCF 2013
CAC/RCP 74-2014 Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed CCCF 2014
CAC/RCP 75-2015 Code of Hygienic Practice for Low-Moisture Foods CCFH 2016
CAC/RCP 76R-2017 Regional Code of Hygienic Practice for Street-Vended Foods in Asia CCASIA 2017
CAC/RCP 77-2017 Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice CCCF 2017
CAC/RCP 78-2017 Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF 2017
CODEX STAN 1-1985 General Standard for the Labelling of Prepackaged Foods CCFL 2010
CODEX STAN 3-1981 Standard for Canned Salmon CCFFP 2011
CODEX STAN 12-1981 Standard for Honey CCS 2001
CODEX STAN 13-1981 Standard for Preserved Tomatoes CCPFV 2017
CODEX STAN 17-1981 Standard for Canned Applesauce CCPFV 2001
CODEX STAN 19-1981 Standard for Edible Fats and Oils not Covered by Individual Standards CCFO 2017
CODEX STAN 33-1981 Standard for Olive Oils and Olive Pomace Oils CCFO 2017
CODEX STAN 36-1981 Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated CCFFP 2017
CODEX STAN 37-1991 Standard for Canned Shrimps or Prawns CCFFP 2016
CODEX STAN 38-1981 Standard for Edible Fungi and Fungus Products CCPFV 1981
CODEX STAN 39-1981 Standard for Dried Edible Fungi CCPFV 1981
CODEX STAN 40R-1981 Regional Standard for Fresh Fungus “Chanterelle” CCEURO 1981
CODEX STAN 41-1981 Standard for Quick Frozen Peas CCPFV 1981
CODEX STAN 42-1981 Standard for Canned Pineapple CCPFV 1987
CODEX STAN 52-1981 Standard for Quick Frozen Strawberries CCPFV 1981
CODEX STAN 53-1981 Standard for Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes) CCNFSDU 1983
CODEX STAN 57-1981 Standard for Processed Tomato Concentrates CCPFV 2017
CODEX STAN 60-1981 Standard for Canned Raspberries CCPFV 1981
CODEX STAN 62-1981 Standard for Canned Strawberries CCPFV 1981
CODEX STAN 66-1981 Standard for Table Olives CCPFV 2013
CODEX STAN 67-1981 Standard for Raisins CCPFV 1981
CODEX STAN 69-1981 Standard for Quick Frozen Raspberries CCPFV 1981
CODEX STAN 70-1981 Standard for Canned Tuna and Bonito CCFFP 2016
CODEX STAN 72-1981 Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants CCNFSDU 2016
CODEX STAN 73-1981 Standard for Canned Baby Foods CCNFSDU 2017
CODEX STAN 74-1981 Standard for Processed Cereal-Based Foods for Infants and Young Children CCNFSDU 2017
CODEX STAN 75-1981 Standard for Quick Frozen Peaches CCPFV 1981
CODEX STAN 76-1981 Standard for Quick Frozen Bilberries CCPFV 1981
CODEX STAN 77-1981 Standard for Quick Frozen Spinach CCPFV 1981
CODEX STAN 78-1981 Standard for Canned Fruit Cocktail CCPFV 1981
CODEX STAN 86-1981 Standard for Cocoa Butter CCCPC 2016
CODEX STAN 87-1981 Standard for Chocolate and Chocolate Products CCCPC 2016
CODEX STAN 88-1981 Standard for Corned Beef CCPMPP 2015
CODEX STAN 89-1981 Standard for Luncheon Meat CCPMPP 2015
CODEX STAN 90-1981 Standard for Canned Crab Meat CCFFP 2016
CODEX STAN 92-1981 Standard for Quick Frozen Shrimps or Prawns CCFFP 2017
CODEX STAN 94-1981 Standard for Canned Sardines and Sardine-Type Products CCFFP 2016
CODEX STAN 95-1981 Standard for Quick Frozen Lobsters CCFFP 2017
CODEX STAN 96-1981 Standard for Cooked Cured Ham CCPMPP 2015
CODEX STAN 97-1981 Standard for Cooked Cured Pork Shoulder CCPMPP 2015
CODEX STAN 98-1981 Standard for Cooked Cured Chopped Meat CCPMPP 2015
CODEX STAN 99-1981 Standard for Canned Tropical Fruit Salad CCPFV 1981
CODEX STAN 103-1981 Standard for Quick Frozen Blueberries CCPFV 1981
CODEX STAN 105-1981 Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugars CCCPC 2016
CODEX STAN 106-1983 General Standard for Irradiated Foods CCFH 2003
CODEX STAN 107-1981 General Standard for the Labelling of Food Additives when sold as such CCFA 2016
CODEX STAN 108-1981 Standard for Natural Mineral Waters CCNMW 2011
CODEX STAN 110-1981 Standard for Quick Frozen Broccoli CCPFV 1981
CODEX STAN 111-1981 Standard for Quick Frozen Cauliflower CCPFV 1981
CODEX STAN 112-1981 Standard for Quick Frozen Brussels Sprouts CCPFV 1981
CODEX STAN 113-1981 Standard for Quick Frozen Green and Wax Beans CCPFV 1981
CODEX STAN 114-1981 Standard for Quick Frozen French Fried Potatoes CCPFV 1981
CODEX STAN 115-1981 Standard for Pickled Cucumbers (Cucumber Pickles) CCPFV 1981
CODEX STAN 117-1981 Standard for Bouillons and Consommés CCSB 2015
CODEX STAN 118-1979 Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten CCNFSDU 2015
CODEX STAN 119-1981 Standard for Canned Finfish CCFFP 2016
CODEX STAN 130-1981 Standard for Dried Apricots CCPFV 1981
CODEX STAN 131-1981 Standard for Unshelled Pistachio Nuts CCPFV 1981
CODEX STAN 141-1983 Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake CCCPC 2016
CODEX STAN 143-1985 Standard for Dates CCPFV 1985
CODEX STAN 145-1985 Standard for Canned Chestnuts and Canned Chestnut Purée CCPFV 2015
CODEX STAN 146-1985 General Standard for the Labelling of and Claims for Prepackaged Foods for Special Dietary Uses CCFL 2009
CODEX STAN 150-1985 Standard for Food Grade Salt CCFA 2012
CODEX STAN 151-1985 Standard for Gari CCCPL 2013
CODEX STAN 152-1985 Standard for Wheat Flour CCCPL 2016
CODEX STAN 153-1985 Standard for Maize (Corn) CCCPL 1995
CODEX STAN 154-1985 Standard for Whole Maize (Corn) Meal CCCPL 1995
CODEX STAN 155-1985 Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits CCCPL 1995
CODEX STAN 156-1987 Standard for Follow-up formula CCNFSDU 2017
CODEX STAN 160-1987 Standard for Mango Chutney CCPFV 1987
CODEX STAN 163-1987 Standard for Wheat Protein Products Including Wheat Gluten CCVP 2001
CODEX STAN 165-1989 Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh CCFFP 2017
CODEX STAN 166-1989 Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter CCFFP 2017
CODEX STAN 167-1989 Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes CCFFP 2016
CODEX STAN 169-1989 Standard for Whole and Decorticated Pearl Millet Grains CCCPL 1995
CODEX STAN 170-1989 Standard for Pearl Millet Flour CCCPL 1995
CODEX STAN 171-1989 Standard for Certain Pulses CCCPL 1995
CODEX STAN 172-1989 Standard for Sorghum Grains CCCPL 1995
CODEX STAN 173-1989 Standard for Sorghum Flour CCCPL 1995
CODEX STAN 174-1989 General Standard for Vegetable Protein Products (VPP) CCVP 1989
CODEX STAN 175-1989 Standard for Soy Protein Products CCVP 1989
CODEX STAN 176-1989 Standard for Edible Cassava Flour CCCPL 2013
CODEX STAN 177-1991 Standard for Desiccated Coconut CCPFV 2011
CODEX STAN 178-1991 Standard for Durum Wheat Semolina and Durum Wheat Flour CCCPL 1995
CODEX STAN 180-1991 Standard for Labelling of and Claims for Foods for Special Medical Purposes CCNFSDU 1991
CODEX STAN 181-1991 Standard for Formula Foods for Use in Weight Control Diets CCNFSDU 1991
CODEX STAN 182-1993 Standard for Pineapples CCFFV 2011
CODEX STAN 183-1993 Standard for Papaya CCFFV 2011
CODEX STAN 184-1993 Standard for Mangoes CCFFV 2005
CODEX STAN 185-1993 Standard for Nopal CCFFV 2005
CODEX STAN 186-1993 Standard for Prickly Pear CCFFV 2005
CODEX STAN 187-1993 Standard for Carambola CCFFV 2005
CODEX STAN 188-1993 Standard for Baby Corn CCFFV 2005
CODEX STAN 189-1993 Standard for Dried Shark Fins CCFFP 1993
CODEX STAN 190-1995 Standard for Quick Frozen Fish Fillets CCFFP 2017
CODEX STAN 191-1995 Standard for Quick Frozen Raw Squid CCFFP 1995
CODEX STAN 192-1995 General Standard for Food Additives CCFA 2017
CODEX STAN 193-1995 General Standard for Contaminants and Toxins in Food and Feed CCCF 2016
CODEX STAN 196-1995 Standard for Litchi CCFFV 2011
CODEX STAN 197-1995 Standard for Avocado CCFFV 2013
CODEX STAN 198-1995 Standard for Rice CCCPL 1995
CODEX STAN 199-1995 Standard for Wheat and Durum Wheat CCCPL 1995
CODEX STAN 200-1995 Standard for Peanuts CCCPL 1995
CODEX STAN 201-1995 Standard for Oats CCCPL 1995
CODEX STAN 202-1995 Standard for Couscous CCCPL 1995
CODEX STAN 203-1995 Standard for Formula Foods for Use in Very Low Energy Diets for Weight Reduction CCNFSDU 1995
CODEX STAN 204-1997 Standard for Mangosteens CCFFV 2005
CODEX STAN 205-1997 Standard for Bananas CCFFV 2005
CODEX STAN 206-1999 General Standard for the Use of Dairy Terms CCMMP 1999
CODEX STAN 207-1999 Standard for Milk Powders and Cream Powder CCMMP 2016
CODEX STAN 208-1999 Group Standard for Cheeses in Brine CCMMP 2010
CODEX STAN 210-1999 Standard for Named Vegetable Oils CCFO 2017
CODEX STAN 211-1999 Standard for Named Animal Fats CCFO 2015
CODEX STAN 212-1999 Standard for Sugars CCS 2001
CODEX STAN 213-1999 Standard for Limes CCFFV 2011
CODEX STAN 214-1999 Standard for Pummelos CCFFV 2011
CODEX STAN 215-1999 Standard for Guavas CCFFV 2011
CODEX STAN 216-1999 Standard for Chayotes CCFFV 2011
CODEX STAN 217-1999 Standard for Mexican Limes CCFFV 2011
CODEX STAN 218-1999 Standard for Ginger CCFFV 2005
CODEX STAN 219-1999 Standard for Grapefruits CCFFV 2011
CODEX STAN 220-1999 Standard for Longans CCFFV 2011
CODEX STAN 221-2001 Group Standard for Unripened Cheese including Fresh Cheese CCMMP 2013
CODEX STAN 222-2001 Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish CCFFP 2016
CODEX STAN 223-2001 Standard for Kimchi CCPFV 2001
CODEX STAN 224-2001 Standard for Tannia CCFFV 2011
CODEX STAN 225-2001 Standard for Asparagus CCFFV 2005
CODEX STAN 226-2001 Standard for Cape Gooseberry CCFFV 2011
CODEX STAN 227-2001 General Standard for Bottled/Packaged Drinking Waters (Other Than Natural Mineral Waters) CCNMW 2001
CODEX STAN 228-2001 General Methods of Analysis for Contaminants CCMAS 2004
CODEX STAN 231-2001 General Methods for the Detection of Irradiated Foods CCMAS 2003
CODEX STAN 234-1999 Recommended Methods of Analysis and Sampling CCMAS 2016
CODEX STAN 236-2003 Standard for Boiled Dried Salted Anchovies CCFFP 2003
CODEX STAN 237-2003 Standard for Pitahayas CCFFV 2011
CODEX STAN 238-2003 Standard for Sweet Cassava CCFFV 2013
CODEX STAN 239-2003 General Methods of Analysis for Food Additives CCMAS 2004
CODEX STAN 240-2003 Standard for Aqueous Coconut Products – Coconut Milk and Coconut Cream CCPFV 2003
CODEX STAN 241-2003 Standard for Canned Bamboo Shoots CCPFV 2015
CODEX STAN 242-2003 Standard for Canned Stone Fruits CCPFV 2003
CODEX STAN 243-2003 Standard for Fermented Milks CCMMP 2010
CODEX STAN 244-2004 Standard for Salted Atlantic Herring and Salted Sprat CCFFP 2016
CODEX STAN 245-2004 Standard for Oranges CCFFV 2011
CODEX STAN 246-2005 Standard for Rambutan CCFFV 2005
CODEX STAN 247-2005 General Standard for Fruit Juices and Nectars TFFJ 2005
CODEX STAN 249-2006 Standard for Instant Noodles CCCPL 2016
CODEX STAN 250-2006 Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat CCMMP 2010
CODEX STAN 251-2006 Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form CCMMP 2016
CODEX STAN 252-2006 Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat CCMMP 2010
CODEX STAN 253-2006 Standard for Dairy Fat Spreads CCMMP 2010
CODEX STAN 254-2007 Standard for Certain Canned Citrus Fruits CCPFV 2013
CODEX STAN 255-2007 Standard for Table Grapes CCFFV 2011
CODEX STAN 256-2007 Standard for Fat Spreads and Blended Spreads CCFO 2017
CODEX STAN 257R-2007 Regional Standard for Canned Humus with Tehena CCNE 2007
CODEX STAN 258R-2007 Regional Standard for Canned Foul Medames CCNE 2007
CODEX STAN 259R-2007 Regional Standard for Tehena CCNE 2007
CODEX STAN 260-2007 Standard for Pickled Fruits and Vegetables CCPFV 2015
CODEX STAN 262-2006 Standard for Mozzarella CCMMP 2016
CODEX STAN 263-1966 Standard for Cheddar CCMMP 2013
CODEX STAN 264-1966 Standard for Danbo CCMMP 2013
CODEX STAN 265-1966 Standard for Edam CCMMP 2013
CODEX STAN 266-1966 Standard for Gouda CCMMP 2013
CODEX STAN 267-1966 Standard for Havarti CCMMP 2013
CODEX STAN 268-1966 Standard for Samsø CCMMP 2013
CODEX STAN 269-1967 Standard for Emmental CCMMP 2013
CODEX STAN 270-1968 Standard for Tilsiter CCMMP 2013
CODEX STAN 271-1968 Standard for Saint-Paulin CCMMP 2013
CODEX STAN 272-1968 Standard for Provolone CCMMP 2013
CODEX STAN 273-1968 Standard for Cottage Cheese CCMMP 2016
CODEX STAN 274-1969 Standard for Coulommiers CCMMP 2010
CODEX STAN 275-1973 Standard for Cream Cheese CCMMP 2016
CODEX STAN 276-1973 Standard for Camembert CCMMP 2010
CODEX STAN 277-1973 Standard for Brie CCMMP 2010
CODEX STAN 278-1978 Standard for Extra Hard Grating Cheese CCMMP 1978
CODEX STAN 279-1971 Standard for Butter CCMMP 2010
CODEX STAN 280-1973 Standard for Milkfat Products CCMMP 2010
CODEX STAN 281-1971 Standard for Evaporated Milks CCMMP 2010
CODEX STAN 282-1971 Standard for Sweetened Condensed Milks CCMMP 2010
CODEX STAN 283-1978 General Standard for Cheese CCMMP 2013
CODEX STAN 284-1971 Standard for Whey Cheeses CCMMP 2010
CODEX STAN 288-1976 Standard for Cream and Prepared Creams CCMMP 2010
CODEX STAN 289-1995 Standard for Whey Powders CCMMP 2010
CODEX STAN 290-1995 Standard for Edible Casein Products CCMMP 2016
CODEX STAN 291-2010 Standard for Sturgeon Caviar CCFFP 2010
CODEX STAN 292-2008 Standard for Live and Raw Bivalve Molluscs CCFFP 2015
CODEX STAN 293-2008 Standard for Tomatoes CCFFV 2008
CODEX STAN 294R-2009 Regional Standard for Gochujang CCASIA 2009
CODEX STAN 296-2009 Standard for Jams, Jellies and Marmalades CCPFV 2009
CODEX STAN 297-2009 Standard for Certain Canned Vegetables CCPFV 2015
CODEX STAN 298R-2009 Regional Standard for Fermented Soybean Paste (Asia) CCASIA 2013
CODEX STAN 299-2010 Standard for Apples CCFFV 2010
CODEX STAN 300-2010 Standard for Bitter Cassava CCFFV 2013
CODEX STAN 301R-2011 Regional Standard for Edible Sago Flour (Asia) CCASIA 2011
CODEX STAN 302-2011 Standard for Fish Sauce CCFFP 2013
CODEX STAN 303-2011 Standard for Tree Tomatoes CCFFV 2011
CODEX STAN 304R-2011 Regional Standard for Culantro Coyote (LAC) CCLAC 2011
CODEX STAN 305R-2011 Regional Standard for Lucuma CCLAC 2011
CODEX STAN 306R-2011 Regional Standard for Chilli Sauce CCASIA 2017
CODEX STAN 307-2011 Standard for Chilli Peppers CCFFV 2011
CODEX STAN 308R-2011 Regional Standard for Harissa (Red Hot Pepper Paste) CCNE 2011
CODEX STAN 309R-2011 Regional Standard for Halwa Tehenia CCNE 2011
CODEX STAN 310-2013 Standard for Pomegranate CCFFV 2013
CODEX STAN 311-2013 Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish CCFFP 2016
CODEX STAN 312-2013 Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for further Processing CCFFP 2016
CODEX STAN 313R-2013 Regional Standard for Tempe CCASIA 2017
CODEX STAN 314R-2013 Regional Standard for Date Paste (Near East) CCNE 2013
CODEX STAN 315-2014 Standard for Fresh and Quick Frozen Raw Scallop Products CCFFP 2017
CODEX STAN 316-2014 Standard for Passion Fruit CCFFV 2014
CODEX STAN 317-2014 Standard for Durian CCFFV 2014
CODEX STAN 318-2014 Standard for Okra CCFFV 2014
CODEX STAN 319-2015 Standard for Certain Canned Fruits CCPFV 2015
CODEX STAN 320-2015 Standard for Quick Frozen Vegetables CCPFV 2015
CODEX STAN 321-2015 Standard for Ginseng Products CCPFV 2015
CODEX STAN 322R-2015 Regional Standard for Non-Fermented Soybean Products CCASIA 2017

CAC Standards, CODEX Standards Documents Example:

CAC CODEX Standards

CAC CODEX Standards