S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36

Number 40R 257R 258R 259R 298R 295R 294R 1 3 12 13 17 19 33 36 37 38 39 41 42 52 53 55 57 60 61 62 66 67 69 70 72 73 74 75 76

Year of Title adoption 1981 Standard for Fresh Fungus "Chanterelle" Regional Standard for Canned Humus with 2007 Tehena Regional Standard for Canned Foul Medames 2007 2007 2009 2009 2009 1985 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1985 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 Regional Standard for Tehena Regional Standard for Fermented Soybean Paste Regional Standard for Ginseng Products Regional Standard for Gochujang General Standard for the Labelling of Prepackaged Foods Standard for Canned Salmon Standard for Honey Standard for Preserved Tomatoes Standard for Canned Applesauce Standard for Edible Fats and Oils not Covered by Individual Standards Standard for Olive Oils and Olive Pomace Oils Standard for Quick Frozen Finfish, Eviscerated or Uneviscerated Standard for Canned Shrimps or Prawns Standard for Edible Fungi and Fungus Products Standard for Dried Edible Fungi Standard for Quick Frozen Peas Standard for Canned Pineapple Standard for Quick Frozen Strawberries Standard for Special Dietary Foods with LowSodium Content Standard for Canned Mushrooms Standard for Processed Tomato Concentrates Standard for Canned Raspberries Standard for Canned Pears Standard for Canned Strawberries Standard for Table Olives Standard for Raisins Standard for Quick Frozen Raspberries Standard for Canned Tuna and Bonito Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants Standard for Canned Baby Foods Standard for Processed Cereal-Based Foods for Infants and Young Children Standard for Quick Frozen Peaches Standard for Quick Frozen Bilberries

Revision Year

Amendment Year

7 2 2 1 1 2 2 1 1 1995 2001 2007 2001 1999 2003 1995 1995 1 1

2010

2009 2009

1 1

1987 1983

1 1 1

2007 2001 1987

1 1

1995 2007 4 4 1997 1989

2006

37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80

77 78 86 87 88 89 90 92 94 95 96 97 98 99 103 104 105 106 107 108 110 111 112 113 114 115 117 118 119 130 131 132 133 140 141 143 145 146 150 151 152 153 154 155

1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1983 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1981 1983 1983 1985 1985 1985 1985 1985 1985 1985 1985 1985

Standard for Quick Frozen Spinach Standard for Canned Fruit Cocktail Standard for Cocoa Butter Standard for Chocolate Standard for Corned Beef Standard for Luncheon Meat Standard for Canned Crab Meat Standard for Quick Frozen Shrimps or Prawns Standard for Sardines and Sardine-Type Products Standard for Quick Frozen Lobsters Standard for Cooked Cured Ham Standard for Cooked Cured Pork Shoulder Standard for Cooked Cured Chopped Meat Standard for Canned Tropical Fruit Salad Standard for Quick Frozen Blueberries Standard for Quick Frozen Leek Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugars General Standard for Irradiated Foods General Standard for the Labelling of Food Additives when sold as such Standard for Natural Mineral Waters Standard for Quick Frozen Broccoli Standard for Quick Frozen Cauliflower Standard for Quick Frozen Brussels Sprouts Standard for Quick Frozen Green and Wax Beans Standard for Quick Frozen French Fried Potatoes Standard for Pickled Cucumbers Standard for Bouillons and Consomms Standard for Gluten-Free Foods Standard for Canned Finfish Standard for Dried Apricots Standard for Unshelled Pistachio Nuts Standard for Quick Frozen Whole Kernel Corn Standard for Quick Frozen Corn-on-the-Cob Standard for Quick Frozen Carrots Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake Standard for Dates Standard for Canned Chestnuts and Chestnut Pure Standard for Labelling of and Claims for Prepackaged Foods for Special Dietary Use Standard for Food Grade Salt Standard for Gari Standard for Wheat Flour Standard for Maize (Corn) Standard for Whole Maize (Corn) Meal Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits

1 1 1 1 1 1 2 2 1 1 1

2001 2003 1991 1991 1995 1995 2007 2004 1991 1991 1991 2 1989

1 1

2001 2003

2010

2008

2001

2 1 1

2001 2008 1995

1983

2001

1 1 1 1 1 1

1997 1995 1995 1995 1995 1995

2006

81 82 83 84 85

156 159 160 163 165

1987 1987 1987 1987 1989

86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122

166 167 169 170 171 172 173 174 175 176 177 178 180 181 182 183 184 185 186 187 188 189 190 191 192 193 196 197 198 199 200 201 202 203 204 205 206

1989 1989 1989 1989 1989 1989 1989 1989 1989 1989 1991 1991 1991 1991 1993 1993 1993 1993 1993 1993 1993 1993 1995 1995 1995 1995 1995 1995 1995 1995 1995 1995 1995 1995 1997 1997 1999

Standard for Follow-up formula Standard for Canned Mangoes Standard for Mango Chutney Standard for Wheat Protein Products Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets Breaded or in Batter Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes Standard for Whole and Decorticated Pearl Millet Grains Standard for Pearl Millet Flour Standard for Certain Pulses Standard for Sorghum Grains Standard for Sorghum Flour General Standard for Vegetable Protein Products Standard for Soy Protein Products Standard for Edible Cassava Flour Standard for Grated Desiccated Coconut Standard for Durum Wheat Semolina and Durum Wheat Flour Standard for Labelling of and Claims for Foods for Special Medical Purposes Standard for Formula Foods for Use in Weight Control Diets Standard for Pineapple Standard for Papaya Standard for Mangoes Standard for Nopal Standard for Prickly Pear Standard for Carambola Standard for Baby Corn Standard for Dried Shark Fins General Standard for Quick Frozen Fish Fillets Standard for Quick Frozen Raw Squid General Standard for Food Additives General Standard for Contaminants and Toxins in Food and Feed Standard for Litchi Standard for Avocado Standard for Rice Standard for Wheat and Durum Wheat Standard for Peanuts Standard for Oats Standard for Couscous Standard for Formula Foods for Use in Very Low Energy Diets for Weight Reduction Standard for Mangosteens Standard for Bananas General Standard for Use of Dairy Terms

1989

1 1

2001 1995

2 2 1 1 1 1 1

2004 2005 1995 1995 1995 1995 1995

1 1

1995 1995

1 1

1999 2001

1 1 1 1 1 1 1

2005 2005 2005 2005 2005 2005 2005

11 4

2010 2009 2 1 1 2010 2005 2005

1 1

2005 2005

123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161

207 208 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 231 234 236 237 238 239 240 241 242 243 244 245 246 247 249 250 251

1999 1999 1999 1999 1999 1999 1999 1999 1999 1999 1999 1999 1999 2001 2001 2001 2001 2001 2001 2001 2001 1993 2001 1999 2003 2003 2003 2003 2003 2003 2003 2003 2004 2004 2005 2005 2006 2006 2006

Standard for Milk Powders and Cream Powder Standard for Cheeses in Brine (Group Standard) Standard for Named Vegetable Oils Standard for Named Animal Fats Standard for Sugars Standard for Limes Standard for Pummelos (Citrus grandi) Standard for Guavas Standard for Chayotes Standard for Mexican Limes Standard for Ginger Standard for Grapefruits (Citrus paradisi) Standard for Longans Group Standard for Unripened Cheese including Fresh Cheese Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish Standard for Kimchi Standard for Tannia Standard for Asparagus Standard for Cape Gooseberry General Standard for Bottled/Packaged Drinking Waters (Other Than Natural Mineral Waters) General Methods of Analysis for Contaminants Analysis of Pesticide Residues: Recommended Methods General Codex Methods for the Detection of Irradiated Foods Recommended Methods of Analysis and Sampling Standard for Boiled Dried Salted Anchovies Standard for Pitahayas Standard for Sweet Cassava General Methods of Analysis for Food Additives Standard for Aqueous Coconut Products: Coconut Milk and Coconut Cream Standard for Canned Bamboo Shoots Standard for Canned Stone Fruits Standard for Fermented Milks Standard for Salted Atlantic Herring and Salted Sprat Standard for Oranges Standard for Rambutan General Standard for Fruit Juices and Nectars Standard for Instant Noodles Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form 3 2009

1 2 1 1 1 3 2 1 1 1 1 2 1 2

2010 2010 2005 2009 2001 2005 2005 2005 2005 2005 2005 2005 2005 2010

1 1 1

2005 2005 2005

1 1 1 2

2004 2003 2003 2007 1 1 1 2009 2005 2005 1 2003

2004

2010

2005

1 1

2010 2010

162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201

252 253 254 255 256 260 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 288 289 290 291 292 293 296 297 299 300 1

2006 2006 2007 2007 2007 2007 2007 1966 1966 1966 1966 1966 1966 1967 1968 1968 1968 1968 1969 1973 1973 1973 1978 1971 1973 1971 1971 1978 1971 1976 1995 1995 2010 2008 2008 2009 2009 2010 2010 1969

Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat Standard for Dairy Fat Spreads Standard for Certain Canned Citrus Fruits Standard for Table Grapes Standard for Fat Spreads and Blended Spreads Standard for Pickled Fruits and Vegetables Standard for Mozzarella Standard for Cheddar Standard for Danbo Standard for Edam Standard for Gouda Standard for Havarti Standard for Samsoe Standard for Emmental Standard for Tilsiter Standard for Saint-Paulin Standard for Provolone Standard for Cottage Cheese incl. Creamed Cottage Cheese Standard for Coulommiers Standard for Cream Cheese Standard for Camembert Standard for Brie Standard for Extra Hard Grating Cheese Standard for Butter Standard for Milkfat Products Standard for Evaporated Milks Standard for Sweetened Condensed Milks General Standard for Cheese Standard for Whey Cheeses Standard for Cream and Prepared Creams Standard for Whey Powders Standard for Edible Casein Products Standard for Sturgeon Caviar Standard for Live and Raw Bivalve Molluscs Standard for Tomatoes Standard for Jams, Jellies and Marmalades Standard for Certain Canned Vegetables Standard for Apples Codex Standard for Bitter Cassava Recommended International Code of Practice General Principles of Food Hygiene Recommended International Code of Hygienic Practice for Canned Fruit and Vegetable Products Recommended International Code of Hygienic Practice for Dried Fruits Recommended International Code of Hygienic Practice for Desiccated Coconut

1 2

2010 2010

2009

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 2 1 1

2007 2007 2007 2007 2007 2007 2007 2007 2007 2007 2007 2007 2007 2007 2007 1999 1999 1999 1999 1999 1999 2008 2003 2001

2 2 2 2 2 1 2 2 2 2 2 2 2 2 2 3 2 1 1 3 1 1 2 1

2010 2010 2010 2010 2010 2008 2010 2010 2010 2010 2010 2010 2010 2010 2010 2010 2010 2010 2010 2010 2010 2010 2010 2010

2003

202 203 204

2 3 4

1969 1969 1971

205 206 207 208 209 210 211 212 213 214

5 6 8 15 19 20 22 23 25 30

1971 1972 1976 1976 1979 1979 1979 1979 1979 1983

Recommended International Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi Recommended International Code of Hygienic Practice for Tree Nuts Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods Recommended International Code of Hygienic Practice for Egg Products Recommended International Code of Practice for Radiation Processing of Food Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions Recommended International Code of Hygienic Practice for Groundnuts (Peanuts) Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods Recommended International Code of Hygienic Practice for Smoked Fish Recommended International Code of Hygienic Practice for the Processing of Frog Legs Recommended International Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters Recommended International Code of Hygienic Practice for the Storage and Transport of Edible Oils and Fats in Bulk Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods Code of Hygienic Practice for Spices and Dried Aromatic Plants Code of Hygienic Practice for the Preparation and Sale of Street Foods (Regional Code - Latin America and the Caribbean) Recommended International Code of Practice for the Packaging and Transport of Fresh Fruit and Vegetables Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf-Life Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food Recommended Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)

3 1 2 2

2008 2007 2003 2010 2 1985

1993

215

33

1985

216 217 218 219

36 39 40 42

1987 1993 1993 1995

1999

2005

220

43

1995

2001

221

44

1995

2004

222

45

1997

223 224 225

46 47 48

1999 2001 2001

2001

226

49

2001

227

50

2003

228

51

2003

Code of Practice Concerning Source Directed Measures to Reduce Contamination of Foods with Chemicals Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisins and tricothecenes Code of Practice for Fish and Fishery Products Code of Hygienic Practice for Fresh Fruits and Vegetables Recommended Code of Practice on Good Animal Feeding Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts Code of Practice for the Prevention and Reduction of Lead Contamination in Foods Code of Hygienic Practice for Milk and Milk Products Code of Hygienic Practice for Meat Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts Code of Practice for the Prevention and Reduction of Tin Contamination in Canned Foods Code of Practice to Minimize and Contain Antimicrobial Resistance Code of Practice for the Prevention and Reduction of Dioxin and Dioxin-like PCB Contamination in Food and Feeds Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine Code of Practice for the Reduction of 3Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-Hydrolyzed Vegetable Protein (Acid-HVPs) and Products that Contain Acid- HVPs Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs Code of Hygienic Practice for Powdered Formulae for Infants and Young Children Code of Practice for the Reduction of Acrylamide in Foods Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes 5 2010

229 230 231 232 233 234 235 236

52 53 54 55 56 57 58 59

2003 2003 2004 2004 2004 2004 2005 2005

2008

2009

2010

237 238 239

60 61 62

2005 2005 2006

240

63

2007

241

64

2008

242 243 244

65 66 67

2008 2008 2009

2009

245

68

2009

246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265

69 1 2 3 2 4 5 6 22-R 1 2 3 3 4 6 8 9 10 13 14

2009

Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee Maximum Residue Limits (MRLs) for Pesticides Maximum Residue Limits for Veterinary Drugs in Food Extraneous Maximum Residue Limits (EMRLs)

2009 2009 2001 1 1 16 1 1 1 2010 1999 1991 1993 4 2010 1993 2003

1976 1993

Statement on Infant Feeding Classification of Foods and Animal Feeds Glossary of Terms and Definitions (Veterinary Drugs Residues in Foods) List of Codex Specifications for Food Additives Design of Control Measures for Street-Vended Foods in Africa General Guidelines on Claims Guidelines on Nutrition Labelling Guidelines for Simple Evaluation of Food Additive Intake Protocol for the Design, Conduct and Interpretation of Method Performance Studies General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods Guideline Levels for Vinyl Chloride Monomer and Acrylonitrile in Food and Packaging Material Guidelines for Formulated Supplementary Foods for Older Infants and Young Children General Principles for the Addition of Essential Nutrients to Foods Advisory List of Mineral Salts and Vitamin compounds for Use in Foods for Infants and Children Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products Guideline Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable Defects Guidelines for the Exchange of Information in Food Control Emergency Situations Principles for Food Import and Export Certification and Inspection Principles for the Establishment and Application of Microbiological Criteria for Foods Guidelines for Use of Nutrition and Health Claims General Guidelines for Use of the Term Halal

1997 1979 1985 1989 1995 1989 1991 1991 1987 1979 1991 1991

2010 2 2 2009 2 1991 1991

266 267 268 269 270 271

17 19 20 21 23 24

1993 1995 1995 1997 1997 1997

2004

2004

2010

272

25

1997

273

26

1997

274

27

1997

Guidelines for the Exchange of Information between Countries on Rejections of Imported Foods Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification Systems Guidelines for the Assessment of the Competence of Testing Laboratories Involved in the Import and Export Control of Foods International Harmonized Protocol for the Proficiency Testing of (Chemical) Analytical Laboratories Principles and Guidelines for the Conduct of Microbiological Risk Assessment Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods Recommended Methods of Sampling for Pesticide Residues for the Determination of Compliance with MRLs Guidelines for the Development of Equivalence Agreements Regarding Food Imports and Export Inspection and Certification Systems Class Names and the International Numbering System for Food Additives Harmonised IUPAC Guidelines for the Use of Recovery Information in Analytical Measurement Guidelines for Design, Production, Issuance and Use of Generic Official Certificates Analysis of Pesticide Residues: Guidelines on Good Laboratory Practice in Pesticide Residue Analysis Analysis of Pesticide Residues: Portion of Commodities to which Codex MRLS Apply and which is Analyzed African Regional Guidelines for Codex Contact Points and National Codex Committees Principles for the Risk Analysis of Foods Derived from Modern Biotechnology Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA Plants Guideline for the Conduct of Food Safety Assessment of Foods Produced Using Recombiant-DNA Microorganisms Guidelines for Food Import Control Systems Model Certificate for Fish and Fishery Products

2010

2006

275 276 277 278

28 30 31 32

1995 1999 1999 1999

1997

2007

2010

279

33

1999

280

34

1999

281 282 283 284

36 37 38 40

1989 2001 2001 1993

2009

2010

3 1

2009 2003

285

41

1993

2010

286 287 288

43 44 45

2003 2003 2003

1 1

2008 2008

289 290 291

46 47 48

2003 2003 2004

2006

292 293 294

49 50 51

2003 2004 2003

Harmonized IUPAC Guidelines for SingleLaboratory Validation of Methods of Analysis General guidelines on sampling Guidelines for Packing Media for Canned Fruits Guidelines on the Judgement of Equivalence of Sanitary Measures associated with Food Inspection and Certification Systems Guidelines on Measurement Uncertainty Guidelines for Vitamin and Mineral Food Supplements Guidelines on the Use of Mass Spectrometry (MS) for Identification, Confirmation and Quantative Determination of Residues Asian Regional Guidelines for Codex Contact Points and National Codex Committees Regional Guidelines for Codex Contact Points and National Codex Committees (Near East Region) Guidelines on Estimation of Uncertainty of Results Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification System Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in Ready-to-Eat Foods Working Principles for Risk Analysis for Food Safety for Application by Governments Principles and Guidelines for the Conduct of Microbiological Risk Management Harmonized Guidelines for Internal Quality Control in Analytical Chemistry Laboratories Guidelines for the Use of Flavourings Model Export Certificate for Milk and Milk Products Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA Animals Guideline for the Validation of Food Safety Control Measures Guidelines for Settling Disputes on Analytical (Test) Results Guidelines for the Design and Implementation of National Regulatory Food Safety Assurance Programmes Associated with the Use of Veterinary Drugs in Food Producing Animals Guidelines on Analytical Terminology 1 2008

295 296 297

53 54 55

2003 2004 2005

2008

298

56

2005

299

57

1999

300 301 302

58 59 60

2005 2006 2006

303

61

2007

2009

304 305 306 307 308 309 310 311

62 63 65 66 67 68 69 70

2007 2007 1997 2008 2008 2008 2008 2009

2010

312

71

2009

313

72

2009

314

73

2010

315

74

2010

Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood Guidelines on performance criteria and validation of methods for detection, identification and quantification of specific dna sequences and specific proteins in foods Guidelines on Substances used as Processing Aids

316

75

2010