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Codex Alimentarius

Food safety
Food Safety 1.svg
Terms
Foodborne illness
Hazard analysis and critical control points (HACCP)  • Hazard analysis and risk-based preventive controls (HARPC)
Critical control point
Critical factors
FAT TOM
pH
Water activity (aw)
Bacterial pathogens
Clostridium botulinum
Escherichia coli
Listeria
Salmonella
Vibrio cholerae
Viral pathogens
Enterovirus
Hepatitis A
Norovirus
Rotavirus
Parasitic pathogens
Cryptosporidium
Entamoeba histolytica
Giardia
Trichinella

The Codex Alimentarius (Latin for "Food Code") is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.

Its name is derived from the Codex Alimentarius Austriacus. Its texts are developed and maintained by the Codex Alimentarius Commission, a body that was established in early November 1961 by the Food and Agriculture Organization of the United Nations (FAO), was joined by the World Health Organization (WHO) in June 1962, and held its first session in Rome in October 1963. The Commission's main goals are to protect the health of consumers and ensure fair practices in the international food trade. The Codex Alimentarius is recognized by the World Trade Organization as an international reference point for the resolution of disputes concerning food safety and consumer protection.

As of 2012, there were 186 members of the Codex Alimentarius Commission: 186 member countries and one member organization, the European Union (EU). There were 215 Codex observers: 49 intergovernmental organizations, 150 non-governmental organizations, and 16 United Nations organizations.

The Codex Alimentarius covers all foods, whether processed, semi-processed or raw. In addition to standards for specific foods, the Codex Alimentarius contains general standards covering matters such as food labeling, food hygiene, food additives and pesticide residues, and procedures for assessing the safety of foods derived from modern biotechnology. It also contains guidelines for the management of official i.e. governmental import and export inspection and certification systems for foods.



  • Food labelling (general standard, guidelines on nutrition labelling, guidelines on labelling claims)
  • Food additives (general standard including authorized uses, specifications for food grade chemicals)
  • Contaminants in foods (general standard, tolerances for specific contaminants including radionuclides, aflatoxins and other mycotoxins)
  • Pesticide and veterinary chemical residues in foods (maximum residue limits)
  • Risk assessment procedures for determining the safety of foods derived from biotechnology (DNA-modified plants, DNA-modified micro-organisms, allergens)
  • Food hygiene (general principles, codes of hygienic practice in specific industries or food handling establishments, guidelines for the use of the Hazard Analysis and Critical Control Point or “HACCP” system)
  • Methods of analysis and sampling
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Wikipedia

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