Code of Ethics for International Trade in Food Including Concessional and Food Aid Transactions (CAC RCP 20-1979)
Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods (CAC RCP 40-1993)
Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods (CAC RCP 23-1979)
Code of Hygienic Practice for Low-Moisture Foods (CAC RCP 75-2015)
Code of Hygienic Practice for Meat (CAC RCP 58-2005)
Code of Hygienic Practice for Milk and Milk Products (CAC RCP 57-2004)
Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering (CAC RCP 39-1993)
Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life (CAC RCP 46-1999)
Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food (CAC RCP 47-2001)
Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals (CAC RCP 49-2001)
Code of Practice for Radiation Processing of Food (CAC RCP 19-1979)(CAC_RCP_19-1979)
Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts (CAC RCP 55-2004)
Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods (CAC RCP 60-2005)
Code Of Practice for the Processing and Handling of Quick Frozen Foods (CAC RCP 8-1976)
Codex Alimentarius International Food Standards (Index)
Codex Code of Hygienic Practice Presentation
CODEX references from ISO 22000
General Principles of Food Hygiene (CAC RCP 1-1969)
General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985)
Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods (CACGL 61-2007)
Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM) (CAC GL 63-2007)
Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM) (CAC GL 63-2007)
Standard for Infant Formula and Formulas for Special Medical Purposes intended for Infants (CODEX STAN 72-1981) [formerly CAC RS 72-1972]
Standard for Luncheon Meat (CODEX STAN 89-1981)
Standard for Special Dietary Foods with Low-Sodium Content (including Salt Substitutes) (CODEX STAN 53-1981)

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