CODEX ALIMENTARIUS RESOURCES

The Codex Alimentarius, or “Food Code,” is a collection of voluntary internationally recognised standards, guidelines and codes of practice relating to food, food production, food labelling, and food safety.

Codex standards and related texts are not a substitute for or alternative to national legislation. Every country’s laws and administrative procedures contain provisions with which it is essential to comply.

The Codex Alimentarius, or “Food Code,” is a collection of voluntary internationally recognised standards, guidelines and codes of practice relating to food, food production, food labelling, and food safety. Codex standards and related texts are not a substitute for or alternative to national legislation. Every country’s law and administrative procedures contain provisions with which it is essential to comply. GUIDELINES

CODES OF Practice

STANDARDS

Popular Codex Alimentarius Guidelines The list below provides links to the most popular Codex Alimentarius GUIDELINES .

General Guidelines on Claims CXG 1-1979

Guidelines for Simple Evaluation of Dietary Exposure to Food Additives CXG 3-1989V

General Principles for the Addition of Essential Nutrients to Foods CXG 9-1987

Principles and Guidelines for the Exchange of Information in Food Safety Emergency Situations CXG 19-1995

Guidelines for Use of Nutrition and Health Claims GCXG 23-1997

Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods GXG 32-1999

General Guidelines on Sampling CXG 50-2004

Guidelines for Vitamin and Mineral Food Supplements CXG 55-2005

Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM) CXG 63-2007

Guidelines for the Design and Implementation of National Regulatory Food Safety Assurance Programmes Associated with the Use of Veterinary Drugs in Food-Producing Animals CXG 71-2009

Guidelines for Risk Analysis of Foodborne Antimicrobial Resistance CXG 77-2011

Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food CXG 79-2012

Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat CXG 87-2016

Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne Parasites CXG 88-2016

Code of Hygienic Practice for Canned Fruit and Vegetable Products CXc 2-1969

Code of Practice for Radiation Processing of Food CXc 19-1979

Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters CXc 33-1985

Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering CXc 39-1993

Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life CXc 46-1999

Code of Hygienic Practice for Bottled / Packaged Drinking Waters (Other than Natural Mineral Waters) CXc 48-2001

Code of Hygienic Practice for Fresh Fruits and Vegetables CXc 53-2003

Code of Hygienic Practice for Meat CXc 58-2005

Code of Practice to Minimize and Contain Foodborne Antimicrobial Resistance CXc 61-2005

Code of Hygienic Practice for Low-Moisture Foods CXc 75-2015

Code of Practice on Food Allergen Management for Food Business Operators CXc 80-2020

Standard for Honey CXs 12-1981

Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants CXs 72-1981

Standard for Processed Cereal-Based Foods for Infants and Young Children CXs 74-1981

General Standard for Irradiated Foods CXs 106-1983

Standard for Natural Mineral Waters CXs 108-1981

Standard for Food Grade Salt CXs 150-1985

General Standard for Soy Protein Products CXs 175-1989

General Standard for Food Additives CXs 192-1995

General Standard for Bottled / Packaged Drinking Waters ( Other Than Natural Mineral Waters) CXs 227-2001

General Methods of Analysis for Food Additives CXs 239-2003

Guidelines on Nutrition Labelling CXG 2-1985

Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products GCXG 14-1991

Guidelines Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable Defects CXG 17-1993

Recommended Methods of Sampling for the Determination of Pesticide Residues for Compliance with MRLs GCXG 33-1999

Portion of Commodities to which Maximum Residues Limits Apply and which is Analyzed CXG 41-1993

Model Certificate for Fish and Fishery Products CXG 48-2004

Guidelines for Packing Media for Canned Fruits CXG 51-2003

Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods CXG 61-2007

CXG 66-2008 Guidelines for the Use of Flavourings CXG 66-2008

Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood CXG 73-2010

Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat CXG 78-2011

Principles and Guidance on the Selection of Representative Commodities for the Extrapolation of Maximum Residue Limits for Pesticides to Commodity Groups CXG 84-2012

Guidelines on integrated monitoring and surveillance of foodborne antimicrobial resistance CXG 94-2021

General Principles of Food Hygiene CXc 1-1969

Code of Practice for the Processing and Handling of Quick Frozen Foods CXc 8-1976

Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods CXc 23-1979

Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk CXc 36-1987

Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables CXc 44-1995

Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food CXc 47-2001

Code of Practice for Fish and Fishery Products CXc 52-2003

Code of Hygienic Practice for Milk and Milk Products CXc 57-2004

Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods CXc 60-2005

Code of Hygienic Practice for Powdered Formulae for Infants and Young Children CXc 66-2008

Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CXc 78-2017

General Standard for the Labelling of Prepackaged Foods CXs 1-1985

Standard for Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes) CXs 53-1981

Standard for Canned Baby Foods CXs 73-1981

Standard for Luncheon Meat CXs 89-1981

General Standard for the Labelling of Food Additives when sold as such CXs 107-1981

General Standard for the Labelling of and Claims for Prepackaged Foods for Special Dietary Uses CXs 146-1985

General Standard for Vegetable Protein Products (VPP) CXs 174-1989

Standard for Labelling of and Claims for Foods for Special Medical Purposes CXs 180-1991

General Standard for Contaminants and Toxins in Food and Feed CXs 193-1995

Recommended Methods of Analysis and Sampling CXs 234-1999

CODEX ALIMENTARIUS RESOURCES

ANIMAL DISEASES ACT, 1984 (Act 35 of 1984)

Centre For Food Safety

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