序号  标准号 标准名称
1 CAC-GL03-1989GUIDELINE LEVELS FOR VINYL CHLORIDE MONOMER AND
2 CAC-GL08-1991GUIDELINES ON FORMULATED SUPPLEMENTARY FOODS
3 CAC-GL09-1987GENERAL PRINCIPLES FOR THE ADDITION OF ESSENTIAL NUTRIENTS TO FOODS
4 CAC-GL10-1979ADVISORY LISTS OF MINERAL SALTS AND VITAMIN COMPOUNDS FOR
5 CAC-GL11-1991IDELINES FOR MIXED FRUIT JUICES
6 CAC-GL1-1979CODEX GENERAL GUIDELINES ON CLAIMS CAC-GL 1-1979 (Rev. 1-1991)
7 CAC-GL12-1991ELINES FOR MIXED FRUIT NECTARS
8 CAC-GL13-1991GUIDELINES FOR THE PRESERVATION OF RAW MILK BY USE OF THE LACTOPEROXIDASE SYSTEM
9 CAC-GL14-1991GUIDE FOR THE MICROBIOLOGICAL QUALITY OF SPICES
10 CAC-GL15-1991GUIDELINES FOR THE USE OF NON-MEAT PROTEIN
11 CAC-GL16-1993CODEX GUIDELINES FOR THE ESTABLISHMENT OF A REGULATORY PROGRAMME
12 CAC-GL17-1993GUIDELINES PROCEDURES FOR THE VISUAL INSPECTION
13 CAC-GL19-1995GUIDELINES FOR THE EXCHANGE OF INFORMATION IN
14 CAC-GL20-1995PRINCIPLES FOR FOOD IMPORT AND EXPORT INSPECTION AND CERTIFICATION
15 CAC-GL21-1997PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FO
16 CAC-GL2-1985CODEX GUIDELINES ON NUTRITION LABELLING CAC-GL 2-1985 (Rev. 1 - 1993)
17 CAC-GL-22REVISED REGIONAL GUIDELINES FOR THE DESIGN OF CONTROL MEASURES FOR STREET-VENDED FOODS IN
18 CAC-GL23-1997GUIDELINES FOR USE OF NUTRITION CLAIMS
19 CAC-GL24-1997GENERAL GUIDELINES FOR USE OF THE TERM “HALAL”
20 CAC-GL25-1997GUIDELINES FOR THE EXCHANGE OF INFORMATION BETWEEN
21 CAC-GL26-1997GUIDELINES FOR THE DESIGN, OPERATION, ASSESSMENT AND ACCREDITATION OF FOOD IMPORT AND
22 CAC-GL27-1997GUIDELINES FOR THE ASSESSMENT OF THE COMPETENCE OF TESTING LABORATORIES INVOLVED IN
23 CAC-GL29-1987REMENTS FOR NATURAL FLAVOURINGS
24 CAC-GL-30PRINCIPLES AND GUIDELINES FOR THE CONDUCT OF MICROBIOLOGICAL RISK ASSESSMENT
25 CAC-GL31-1999CODEX GUIDELINES FOR THE SENSORY EVALUATION
26 CAC-GL33-1999RECOMMENDED METHODS OF SAMPLING FOR THE DETERMINATION OF PESTICIDE RESIDUES FOR COMPL
27 CAC-GL35-1985PACKING MEDIA (COMPOSITION AND LABELLING)
28 CAC-GL36-2001CLASS NAMES AND THE INTERNATIONAL NUMBERING SYSTEM
29 CAC-GL37-2001HARMONIZED IUPAC GUIDELINES FOR THE USE OF RECOVERY INFORMATION IN ANALYTICAL MEASUR
30 CAC-GL38-2001GUIDELINES FOR GENERIC OFFICIAL CERTIFICATE FORMATS AND THE PRODUCTION AND ISSUANCE
31 CAC-GL39-2001CODEX MAXIMUM LEVEL FOR CADMIUM IN CEREALS, PULSES AND LEGUMES
32 CAC-GL40GUIDELINES ON GOOD LABORATORY PRACTICE
33 CAC-GL4-1989CODEX GENERAL GUIDELINES FOR THE UTILIZATION OF VEGETABLE PROTEIN PRODUCTS (VPP) IN FOODS CAC-GL 4-1
34 CAC-GL44-2003PRINCIPLES FOR THE RISK ANALYSIS OF FOODS DERIVED FROM MODERN BIOTECHNOLOGY
35 CAC-GL45-2003DRAFT GUIDELINE FOR THE CONDUCT OF FOOD SAFETY ASSESSMENT OF FOODS DERIVED FROM REC
36 CAC-GL47-2003GUIDELINES FOR FOOD IMPORT CONTROL SYSTEMS
37 CAC-GL5-1989GUIDELINE LEVELS FOR RADIONUCLIDES IN FOODS FOLLOWING ACCIDENTAL NUCLEAR CONTAMINATION FOR USE IN IN
38 CAC-GL52-2003CAC-GL 52 -2003 GENERAL PRINCIPLES OF MEAT HYGIENE
39 CAC-GL53-2003GUIDELINES ON THE JUDGEMENT OF EQUIVALENCE OF SANITARY MEASURES ASSOCIATED WITH FOOD
40 CAC-GL6-1991GUIDELINES FOR SIMPLE EVALUATION OF FOOD ADDITIVE INTAKE CAC-GL 03-1989
41 CAC-GL7-1991GUIDELINE LEVELS FOR METHYLMERCURY IN FISH
42 CAC-MISC 2-1976STATEMENT ON INFANT FEEDING CAC-MISC 2-1976
43 CAC-MISC1-1972GENERAL PRINCIPLES FOR THE USE OF FOOD ADDITIVES
44 CAC-MISC3INVENTORY OF PROCESSING AIDS CAC-MISC 3
45 CAC-MISC5-1993GLOSSARY OF TERMS AND DEFINITIONS (Residues of Veterinary Drugs in Foods) CAC-MISC 5-1993
46 CAC-MISC6-2001LIST OF CODEX ADVISORY SPECIFICATIONS FOR FOOD ADDITIVES
47 CAC-MISC7METHODS OF ANALYSIS AND SAMPLING FOR FRUITS JUICES AND RELATED PRODUCTS CAC-MISC 7
48 CAC-RCP11-1976RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR FRESH MEAT
49 CAC-RCP1-1969RECOMMENDED INTERNATIONAL CODE OF PRACTICE
50 CAC-RCP13-1976RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR PROCESSED MEAT AND POULTRY P
51 CAC-RCP14-1976RECOMMENDED CODE OF HYGIENIC PRACTICE FOR POULTRY PROCESSING
52 CAC-RCP15-1976RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR EGG PRODUCTS
53 CAC-RCP19-1979RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR THE OPERATION OF IRRADIATION FACILITI
54 CAC-RCP20-1979CODE OF ETHICS FOR INTERNATIONAL TRADE IN FOOD
55 CAC-RCP21-1979RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR FOODS FOR INFANTS AND CHILDR
56 CAC-RCP2-1969RECOMMENDED INTERNATIONAL CODE OF HYGIENIC
57 CAC-RCP22RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR GROUNDNUTS (PEANUTS)
58 CAC-RCP27-1983Recommended International Code of Practice for Minced Fish Prepared by Mechanical Se
59 CAC-RCP28-1983Recommended International Code of Practice for Crabs
60 CAC-RCP29-1983RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR GAME
61 CAC-RCP30-1983RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR THE PROCESSING OF FROG LEGS
62 CAC-RCP31-1983RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR DRIED MILK CAC-RCP
63 CAC-RCP3-1969RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE
64 CAC-RCP32-1983RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR THE PRODUCTION, STORAGE AND COMPOSITI
65 CAC-RCP33-1985RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR THE COLLECTING, PROCESSING A
66 CAC-RCP35-1985Recommended International Code of Practice for Frozen Battered and-or Breaded Fisher
67 CAC-RCP36-1987RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR THE STORAGE AND TRANSPORT OF EDIBL
68 CAC-RCP37-1989Recommended International Code of Practice for Cephalopods
69 CAC-RCP38-1993RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR
70 CAC-RCP39-1993CODE OF HYGIENIC PRACTICE FOR PRECOOKED AND COOKED FOODS IN MASS CATERING
71 CAC-RCP40-1993CODE OF HYGIENIC PRACTICE FOR ASEPTICALLY PROCESSED AND PACKAGED LOW-ACID FOODS
72 CAC-RCP4-1971RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE 4
73 CAC-RCP42-1995CODE OF HYGIENIC PRACTICE FOR SPICES AND DRIED AROMATIC PLANTS
74 CAC-RCP43-1997REVISED CODE OF HYGIENIC PRACTICE FOR THE PREPARATION AND SALE OF STREET FOODS (Regi
75 CAC-RCP44-1995RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR 44
76 CAC-RCP45-1997CODE OF PRACTICE FOR THE REDUCTION OF AFLATOXIN B1 IN RAW MATERIALS AND SUPPLEMENTAL
77 CAC-RCP46-1999CODE OF HYGIENIC PRACTICE FOR REFRIGERATED PACKAGED FOODS WITH EXTENDED SHELF LIFE
78 CAC-RCP47-2001CODE OF HYGIENIC PRACTICE FOR THE TRANSPORT OF FOOD IN BULK AND SEMI-PACKED FOOD
79 CAC-RCP48-2001CODE OF HYGIENIC PRACTICE FOR BOTTLED-PACKAGED DRINKING WATERS (OTHER THAN NATURAL M
80 CAC-RCP49-2001CODE OF PRACTICE FOR SOURCE DIRECTED MEASURES TO REDUCE CONTAMINATION OF FOOD WITH
81 CAC-RCP50-2003CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE
82 CAC-RCP51-2003CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF MYCOTOXIN CONTAMINATION IN CER
83 CAC-RCP6-1972RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR TREE NUTS
84 CAC-RCP8-1976RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR THE PROCESSING AND HANDLING OF QUICK F
85 CAC-GL28-1995FOOD CONTROL LABORATORY MANAGEMENT-RECOMMENDATIONS
86 CAC-RCP5-1971RECOMMENDED INTERNATIONAL CODE OF HYGIENIC 5
87 CODEX-STAN 210-1999CODEX STANDARD FOR NAMED VEGETABLE OILS
88 CODEX-STAN 222-2001STANDARD FOR CRACKERS FROM MARINE AND FRESHWATER FISH, CRUSTACEAN AND MOLLUSCAN SH
89 CODEX-STAN 017-1981REVISED CODEX STANDARD FOR CANNED APPLESAUCE
90 CODEX-STAN 092-1981CODEX STANDARD FOR QUICK FROZEN SHRIMPS OR PRAWNS
91 CODEX-STAN 101-1981CODEX STANDARD FOR NON-PULPY BLACKCURRANT NECTAR PRESERVED EXCLUSIVELY BY PHYSIC
92 CODEX-STAN 103-1981CODEX STANDARD FOR QUICK FROZEN BLUEBERRIES
93 CODEX-STAN 104-1981C ODEX STANDARD FOR QUICK FROZEN LEEK
94 CODEX-STAN 105-1981CODEX STANDARD FOR COCOA POWDERS (COCOAS) AND DRY MIXTURES OF COCOA AND SUGARS
95 CODEX-STAN 106-1983CODEX GENERAL STANDARD FOR IRRADIATED FOODS
96 CODEX-STAN 107-1981CODEX GENERAL STANDARD FOR THE LABELLING OF FOOD ADDITIVES WHEN SOLD AS SUCH
97 CODEX-STAN 108-1981CODEX STANDARD FOR NATURAL MINERAL WATERS
98 CODEX-STAN 110-1981CODEX STANDARD FOR QUICK FROZEN BROCCOLI
99 CODEX-STAN 111-1981CODEX STANDARD FOR QUICK FROZEN CAULIFLOWER
100 CODEX-STAN 112-1981CODEX STAN 112-1981 CODEX STANDARD FOR QUICK FROZEN BRUSSELS SPROUTS
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