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International Plant Protection Convention
Codex work on Commodity Standards
19_WGCommodityStandards_2015_July
Agenda item: 5.3
CODEX WORK ON COMMODITY STANDARDS
Prepared by the Secretariat of the Codex Alimentarius Commission
[1]
This paper, prepared for the IPPC Working Group Meeting on the Concept of a Commodity Standard,
provides an overview of the work of Codex on commodity standards.
Introduction
[2]
The Codex Alimentarius Commission (CAC) was established in the 1960s by the Food and
Agriculture Organization of the United Nations (FAO) and the World Health Organisation (WHO) to
develop international food standards, codes of practice, guidelines and other recommendations
(collectively known as the “Codex Alimentarius”) to protect the health of consumers and to ensure fair
practices in the food trade.
[3]
The CAC is an intergovernmental body with a membership of 185 countries and one regional
economic integration organization (as of June 2015). In addition, observers from international
intergovernmental organizations (e.g. OIE, WTO) and international non-governmental organizations
(i.e. scientific organizations, food industry, food trade and consumer associations) may attend sessions
of the Commission and of its subsidiary bodies. An Executive Committee, six FAO/WHO (regional)
Coordinating Committees and a Secretariat assist the Commission in administering its work
programme and other related activities.
[4]
The work of the Codex Alimentarius is divided between three basic types of committees (see Fig. 1):
-
-
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Twelve general subject (horizontal) committees which deal with general principles, hygiene,
veterinary drugs, pesticides, food additives, contaminants, labelling, methods of analysis and
sampling, nutrition and import/export inspection and certification systems;
Twelve commodity (vertical) committees that deal with a specific type of food class or group,
such as fresh fruits and vegetables, dairy and dairy products, fats and oils, or fish and fish
products; and
Ad hoc Intergovernmental Task Forces (whose number is variable) that are established to deal
with
specific
issues
within
a
limited
time
frame.
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Codex work on Commodity Standards
Fig.1 – Structure of the Codex Alimentarius Commission
[5]
Codex committees are hosted by a member country, which provides secretariat services and is
responsible for the costs of the committee meetings.
[6]
Codex standards, codes of practice, guidelines and standards cover a wide range of issues that include
pesticide and veterinary residues in food, environmental contaminants and pathogenic organisms in
foods, food additives, nutrition, food labelling, and standards for composition and identity of major
food commodities. Codex standards are based on sound scientific principles and data and, in relation
to food safety, also on scientific risk assessment. Codex standards and related texts are used by policymakers and national regulators in building a robust national food control system to provide safe food
and to protect the health of consumers.
[7]
Codex standards and related texts are not mandatory and there are no obligations for Codex members
to accept and or apply these texts. However, the significance of Codex standards and related texts has
been heightened since the establishment of the World Trade Organization (WTO) which, through its
Agreement on the Application of Sanitary and Phytosanitary measures (SPS Agreement), identifies
Codex texts as the benchmark measures for food safety. An increasing number of countries are
aligning their national food standards to the Codex Alimentarius and Codex standards also play an
important role in the provisions concerning technical regulations and standards of the Technical
Barrier to Trade (TBT) Agreement as they address the most common problems in the area of technical
regulations, including nutrition labelling and even standard criteria for describing organic or biological
foods.
Work on commodity standards
[8]
At the time of its establishment, Codex work was mainly on commodity standards. The emphasis on
commodity standards started to decrease in the 90s following the FAO/WHO Conference on “Food
Standards, Chemicals in Food and Food Trade having Implications for the Codex Alimentarius
Commission” (1991), which highlighted the need for an horizontal approach and to focus on the
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Codex work on Commodity Standards
development of provisions related to the protection of consumers (i.e. health and safety) and
facilitation of international trade.
[9]
The Conference also recognised that in order to facilitate the acceptance and use of commodity
standards by countries it was important for Codex to simplify the standards by focusing on provisions
that are essential for consumer protection (health, safety of foods, fraud) while provisions relating to
styles, types of pack, sizes, defects, etc. should be limited to very special circumstances to avoid
excessive detail.
[10]
Another important shift in the work of Codex on commodity standards has been the development of
more general/overarching standards, which focus on common characteristics of groups of
commodities, rather than individual commodities. This shift has led to the development of less
prescriptive standards which address in particular those aspects related to product definition (i.e. the
species of primary products and the necessary analytical measures for ripeness/maturation parameters
and the content specification for processed products). These standards exclude quality characteristics
of size, colour, flavour, etc. which may be appropriate in national legislation and refer to horizontal
standards for all food safety related characteristics (e.g. hygiene, contaminants, residues of pesticide
and veterinary drugs). However, in some cases, where there is a need to address specific requirements
related to a particular commodity within a general standard (i.e. asparagus in the Standard for Certain
Canned Vegetables), commodity-specific annexes are added. These annexes do not repeat the
common provisions in the general standard.
[11]
As a result of this shift, a number of specific standards (e.g. for fresh and processed fruits and
vegetables) have been revoked and incorporated into more general standards (e.g. Standard for
Certain Canned Vegetables).
[12]
While this shift might not fully meet the needs of countries whose food industries are in their infancy,
it provides countries with standards that are easier to implement and use. When the standards are
incorporated into national legislation they can also be supplemented with specific, additional
provisions to better respond to an individual country’s needs.
[13]
Although the focus of Codex work on commodities has decreased, Codex commodity standards are
still the largest number of Codex texts (currently more than 200) (see Annex 1).
[14]
Codex commodity standards cover a wide range of products of animal and vegetable origin in the raw,
semi-processed and processed state. The major commodities included in the Codex are:
-
[15]
Cereals, pulses (legumes) and derived products including vegetable proteins
Fats and oils and related products
Fish and fishery products
Fresh fruits and vegetables
Processed and quick-frozen fruits and vegetables
Fruit juices
Meat and meat products
Soups and broths
Milk and milk products
Sugars, cocoa products and chocolate, and other miscellaneous products
Commodity standards tend to follow the fixed format set out in the Procedural Manual of the Codex
Alimentarius Commission (section “Format of Codex Commodity Standard”) (see Annex II). The
format consists of the following categories of information:
-
Scope includes the name of the food to which the standard applies and, in most cases, the
purpose for which the commodity will be used.
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Codex work on Commodity Standards
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19_WGCommodityStandards_2015_July
Description includes a definition of the product or products covered with an indication, where
appropriate, of the raw materials from which they are derived.
Essential composition includes information on the composition and identity characteristics of
the commodity, as well as any compulsory and optional ingredients.
Food additives contains the names of the additives and the maximum amount permitted to be
added to the food. Food additives must be cleared by FAO and WHO for their safety, and the
use of food additives must be consistent with the Codex General Standard for Food Additives.
Contaminants makes reference to the Codex General Standard for Contaminants and Toxins in
Foods and Feeds; where appropriate, reference is also made to the Codex Maximum Limits for
pesticide residues and for residues of veterinary drugs in foods.
Hygiene makes reference to Codex General Principles of Food Hygiene and other relevant
Codex Codes of Hygienic Practice for the commodity concerned. In almost all cases it is
required that the product shall be free from pathogenic microorganisms or any toxins or other
poisonous or deleterious substances in amounts that represent a hazard to health.
Weights and measures contains provisions such as fill of the container and the drained weight of
the commodity.
Labelling includes provisions on the name of the food and any special requirements to ensure
that the consumer is not deceived or misled about the nature of the food. These provisions must
be consistent with the Codex General Standard for the Labelling of Prepackaged Foods.
Requirements for the listing of ingredients and date-marking are specified.
Methods of analysis and sampling contains a list of the test methods needed to ensure that the
commodity conforms to the requirements of the standard. References are made to
internationally recognized test methods that meet the Commission’s criteria for accuracy,
precision, etc.
Commodity Committees
[16]
[17]
The responsibility for developing standards for specific foods or classes of food lies with the
Commodity committees. Commodity committees convene as necessary and go into recess or are
abolished when the Commission decides their work has been completed. New committees may be
established on an ad hoc basis to cover specific needs for the development of new standards. There are
currently seven active commodity committees (two of which are working by correspondence):
Committee on Culinary Herbs and Spices (hosted by India)
Committee on Fats and Oils (hosted by Malaysia)
Committee on Fish and Fishery Products (hosted by Norway)
Committee on Fresh Fruits and Vegetables (hosted by Mexico)
Committee on Milk and Milk Products (hosted by New Zealand) (working by correspondence)
Committee on Processed Fruits and Vegetables (hosted by United States of America)
Committee on Sugar (hosted by Colombia) (working by correspondence)
The following Commodity Committees have been adjourned sine die:
-
Committee on Cereals, Pulses and Legumes (hosted by United States of America)
Committee on Cocoa Products and Chocolate (hosted by Switzerland)
Committee on Meat Hygiene (hosted by New Zealand)
Committee on Natural Mineral Waters (hosted by Switzerland)
Committee on Vegetable Proteins (hosted by Canada)
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[18]
Codex work on Commodity Standards
Host countries convene meetings of Codex subsidiary bodies at intervals of between one and two
years, according to need. Attendance at some Codex Committees is almost as large as that drawn by a
plenary session of the Commission.
Procedure for the elaboration of Codex Commodity Standards
[19]
The procedure for the development of Codex commodity standards does not substantially differs from
that of other Codex texts, e.g. codes of practice, guidelines (see Annex III). In essence, the procedure
involves:
-
-
-
[20]
The submission of a proposal for a standard to be developed by a national government or a
subsidiary committee of the Commission. This is usually followed by a discussion paper that
outlines what the proposed standard is expected to achieve, and then a project proposal that
indicates the time frame for the work and its relative priority.
A decision by the Commission or the Executive Committee that a standard be developed as
proposed. “Criteria for the Establishment of Work Priorities” exist to assist the Commission or
Executive Committee in their decision-making and in selecting the subsidiary body to be
responsible for steering the standard through its development. If necessary, a new subsidiary
body – usually a specialized task force – may be created.
The preparation of a proposed draft standard is arranged by the Commission Secretariat and
circulated to member governments for comment.
Comments are considered by the subsidiary body that has been allocated responsibility for the
development of the proposed draft standard, and this subsidiary body may present the text to the
Commission as a draft standard. The draft may also be referred to the Codex Committees
responsible for labelling, hygiene, additives, contaminants or methods of analysis for
endorsement of any special advice in these areas.
For commodities standards, Codex has established the following specific priorities criteria:
-
Volume of production and consumption in individual countries and volume and pattern of trade
between countries.
Diversification of national legislations and apparent resultant or potential impediments to
international trade.
International or regional market potential.
Amenability of the commodity to standardisation.
Coverage of the main consumer protection and trade issues by existing or proposed general
standards.
Number of commodities which would need separate standards indicating whether raw, semi-processed
or processed.
-
Work already undertaken by other international organizations in this field and/or suggested by
the relevant international intergovernmental body(ies).
Regional Commodity Standards
[21]
Commodity standards are also developed by the FAO/WHO Coordinating Committees for
commodities produced and traded within a specific region, examples of these standards include halva
tehenia (Near East), culantro coyote (Latin America and the Caribbean), edible sago flour (Asia). In
the past FAO/WHO Coordinating Committees were entrusted with the early development of standards
for commodities relevant to a region, which were subsequently finalised by commodity committees.
This practice has been discontinued and a procedure established for the conversion of a regional to a
worldwide standard.
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Codex work on Commodity Standards
19_WGCommodityStandards_2015_July
Annex I
LIST OF CODEX COMMODITIES STANDARDS
CODEX Reference
Name of the Standard
CODEX STAN 3-1981
CODEX STAN 12-1981
CODEX STAN 13-1981
CODEX STAN 17-1981
CODEX STAN 19-1981
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 Fresh Fungus "Chanterelle”
Standard for Quick Frozen Peas
Standard for Canned Pineapple
Standard for Quick Frozen Strawberries
Standard for Special Dietary Foods with Low-Sodium Content
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
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
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
CODEX STAN 33-1981
CODEX STAN 36-1981
CODEX STAN 37-1981
CODEX STAN 38-1981
CODEX STAN 39-1981
CODEX STAN 40R-1981
CODEX STAN 41-1981
CODEX STAN 42-1981
CODEX STAN 52-1981
CODEX STAN 53-1981
CODEX STAN 57-1981
CODEX STAN 60-1981
CODEX STAN 61-1985
CODEX STAN 62-1981
CODEX STAN 66-1981
CODEX STAN 67-1981
CODEX STAN 69-1981
CODEX STAN 70-1981
CODEX STAN 72-1981
CODEX STAN 73-1981
CODEX STAN 74-1981
CODEX STAN 75-1981
CODEX STAN 76-1981
CODEX STAN 77-1981
CODEX STAN 78-1981
CODEX STAN 86-1981
CODEX STAN 87-1981
CODEX STAN 88-1981
CODEX STAN 89-1981
CODEX STAN 90-1981
CODEX STAN 92-1981
CODEX STAN 94-1981
CODEX STAN 95-1981
CODEX STAN 96-1981
CODEX STAN 97-1981
CODEX STAN 98-1981
CODEX STAN 99-1981
CODEX STAN 103-1981
CODEX STAN 104-1981
CODEX STAN 105-1981
CODEX STAN 106-1983
CODEX STAN 108-1981
CODEX STAN 110-1981
CODEX STAN 111-1981
CODEX STAN 112-1981
CODEX STAN 113-1981
CODEX STAN 114-1981
Page 6 of 17
Committee
responsible
CCFFP
CCS
CCPFV
CCPFV
CCFO
CCFO
CCFFP
CCFFP
CCPFV
CCPFV
CCEURO
CCPFV
CCPFV
CCPFV
CCNFSDU
CCPFV
CCPFV
CCPFV
CCPFV
CCPFV
CCPFV
CCPFV
CCFFP
CCNFSDU
CCNFSDU
CCNFSDU
CCPFV
CCPFV
CCPFV
CCPFV
CCCPC
CCCPC
CCPMPP
CCPMPP
CCFFP
CCFFP
CCFFP
CCFFP
CCPMPP
CCPMPP
CCPMPP
CCPFV
CCPFV
CCPFV
CCCPC
CCFA
CCNMW
CCPFV
CCPFV
CCPFV
CCPFV
CCPFV
International Plant Protection Convention
19_WGCommodityStandards_2015_July
Codex work on Commodity Standards
CODEX Reference
Name of the Standard
CODEX STAN 115-1981
CODEX STAN 117-1981
CODEX STAN 118-1981
Standard for Pickled Cucumbers
Standard for Bouillons and Consommés
Standard for Foods for Special Dietary Use for Persons Intolerant to
Gluten
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 Purée
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
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 Desiccated Coconut
Standard for Durum Wheat Semolina and Durum Wheat Flour
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
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
CODEX STAN 119-1981
CODEX STAN 130-1981
CODEX STAN 131-1981
CODEX STAN 132-1981
CODEX STAN 133-1981
CODEX STAN 140-1983
CODEX STAN 141-1983
CODEX STAN 143-1985
CODEX STAN 145-1985
CODEX STAN 150-1985
CODEX STAN 151-1985
CODEX STAN 152-1985
CODEX STAN 153-1985
CODEX STAN 154-1985
CODEX STAN 155-1985
CODEX STAN 156-1987
CODEX STAN 159-1987
CODEX STAN 160-1987
CODEX STAN 163-1987
CODEX STAN 165-1989
CODEX STAN 166-1989
CODEX STAN 167-1989
CODEX STAN 169-1989
CODEX STAN 170-1989
CODEX STAN 171-1989
CODEX STAN 172-1989
CODEX STAN 173-1989
CODEX STAN 174-1989
CODEX STAN 175-1989
CODEX STAN 176-1989
CODEX STAN 177- 1991
CODEX STAN 178-1991
CODEX STAN 181-1991
CODEX STAN 182-1993
CODEX STAN 183-1993
CODEX STAN 184-1993
CODEX STAN 185-1993
CODEX STAN 186-1993
CODEX STAN 187-1993
CODEX STAN 188-1993
CODEX STAN 189-1993
CODEX STAN 190-1995
CODEX STAN 191-1995
CODEX STAN 196-1995
CODEX STAN 197-1995
CODEX STAN 198-1995
CODEX STAN 199-1995
CODEX STAN 200-1995
CODEX STAN 201-1995
CODEX STAN 202-1995
CODEX STAN 203-1995
International Plant Protection Convention
Committee
responsible
CCPFV
CCSB
CCNFSDU
CCFFP
CCPFV
CCPFV
CCPFV
CCPFV
CCPFV
CCCPC
CCPFV
CCPFV
CCFA
CCCPL
CCCPL
CCCPL
CCCPL
CCCPL
CCNFSDU
CCPFV
CCPFV
CCVP
CCFFP
CCFFP
CCFFP
CCCPL
CCCPL
CCCPL
CCCPL
CCCPL
CCVP
CCVP
CCCPL
CCPFV
CCCPL
CCNFSDU
CCFFV
CCFFV
CCFFV
CCFFV
CCFFV
CCFFV
CCFFV
CCFFP
CCFFP
CCFFP
CCFFV
CCFFV
CCCPL
CCCPL
CCCPL
CCCPL
CCCPL
CCNFSDU
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Codex work on Commodity Standards
19_WGCommodityStandards_2015_July
CODEX Reference
Name of the Standard
CODEX STAN 204-1997
CODEX STAN 205-1997
CODEX STAN 207-1999
CODEX STAN 208-1999
CODEX STAN 210-1999
CODEX STAN 211-1999
CODEX STAN 212-1999
CODEX STAN 213-1999
CODEX STAN 214-1999
CODEX STAN 215-1999
CODEX STAN 216-1999
CODEX STAN 217-1999
CODEX STAN 218-1999
CODEX STAN 219-1999
CODEX STAN 220-1999
CODEX STAN 221-2001
CODEX STAN 222-2001
Standard for Mangosteens
Standard for Bananas
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)
Standard for Boiled Dried Salted Anchovies
Standard for Pitahayas
Standard for Sweet Cassava
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
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
Regional Standard for Canned Humus with Tehena
CODEX STAN 223-2001
CODEX STAN 224-2001
CODEX STAN 225- 2001
CODEX STAN 226-2001
CODEX STAN 227-2001
CODEX STAN 236-2003
CODEX STAN 237-2003
CODEX STAN 238-2003
CODEX STAN 240-2003
CODEX STAN 241-2003
CODEX STAN 242-2003
CODEX STAN 243-2003
CODEX STAN 244-2004
CODEX STAN 245-2004
CODEX STAN 246-2005
CODEX STAN 247-2005
CODEX STAN 249-2006
CODEX STAN 250-2006
CODEX STAN 251-2006
CODEX STAN 252-2006
CODEX STAN 253-2006
CODEX STAN 254-2007
CODEX STAN 255-2007
CODEX STAN 256-2007
CODEX STAN 257R2007
CODEX STAN 258R2007
CODEX STAN 259R2007
CODEX STAN 260-2007
CODEX STAN 262-2006
CODEX STAN 263-1966
CODEX STAN 264-1966
CODEX STAN 265-1966
CODEX STAN 266-1966
CODEX STAN 267-1966
Page 8 of 17
Committee
responsible
CCFFV
CCFFV
CCMMP
CCMMP
CCFO
CCFO
CCS
CCFFV
CCFFV
CCFFV
CCFFV
CCFFV
CCFFV
CCFFV
CCFFV
CCMMP
CCFFP
CCPFV
CCFFV
CCFFV
CCFFV
CCNMW
CCFFP
CCFFV
CCFFV
CCPFV
CCPFV
CCPFV
CCMMP
CCFFP
CCFFV
CCFFV
TFFJ
CCCPL
CCMMP
CCMMP
CCMMP
CCMMP
CCPFV
CCFFV
CCFO
CCNEA
Regional Standard for Canned Foul Medames
CCNEA
Regional Standard for Tehena
CCNEA
Standard for Pickled Fruits and Vegetables
Standard for Mozzarella
Standard for Cheddar
Standard for Danbo
Standard for Edam
Standard for Gouda
Standard for Havarti
CCPFV
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
International Plant Protection Convention
19_WGCommodityStandards_2015_July
Codex work on Commodity Standards
CODEX Reference
Name of the Standard
CODEX STAN 268-1966
CODEX STAN 269-1967
CODEX STAN 270-1968
CODEX STAN 271-1968
CODEX STAN 272-1968
CODEX STAN 273-1968
CODEX STAN 274-1969
CODEX STAN 275-1973
CODEX STAN 276-1973
CODEX STAN 277-1973
CODEX STAN 278-1978
CODEX STAN 279-1971
CODEX STAN 280-1973
CODEX STAN 281-1971
CODEX STAN 282-1971
CODEX STAN 283-1978
CODEX STAN 284-1971
CODEX STAN 288-1976
CODEX STAN 289-1995
CODEX STAN 290-1995
CODEX STAN 291-2010
CODEX STAN 292-2008
CODEX STAN 293-2008
CODEX STAN 294R2009
CODEX STAN 295R2009
CODEX STAN 296-2009
CODEX STAN 297-2009
CODEX STAN 298R2009
CODEX STAN 299-2010
CODEX STAN 300-2010
CODEX STAN 301R2011
CODEX STAN 302-2011
CODEX STAN 303-2011
CODEX STAN 304R2011
CODEX STAN 305R2011
CODEX STAN 306R2011
CODEX STAN 307-2011
CODEX STAN 308R2011
CODEX STAN 309R2011
CODEX STAN 310-2013
CODEX STAN 311-2013
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
Regional Standard for Gochujang
Committee
responsible
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCMMP
CCFFP
CCFFP
CCFFV
CCASIA
Regional Standard for Ginseng Products
CCASIA
Standard for Jams, Jellies and Marmalades
Standard for Certain Canned Vegetables
Regional Standard for Fermented Soybean Paste
CCPFV
CCPFV
CCASIA
Standard for Apples
Standard for Bitter Cassava
Regional Standard for Edible Sago Flour (Asia)
CCFFV
CCFFV
CCASIA
Standard for Fish Sauce
Standard for Tree Tomatoes
Regional Standard for Culantro Coyote (LAC)
CCFFP
CCFFV
CCLAC
Regional Standard for Lucuma (LAC)
CCLAC
Regional Standard for Chili Sauce (Asia)
CCASIA
Standard for Chilli Peppers
Regional Standard for Harissa (Red Hot Pepper Paste)(Near East)
CCFFV
CCNEA
Regional Standard for Halwa Tehenia (Near East)
CCNEA
Standard for Pomegranates
Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried
Fish
Standard for Live Abalone and for Raw Fresh Chilled or Frozen
Abalone for Direct Consumption or for further Processing
Regional Standard for Tempe
CCFFV
CCFFP
Regional Standard for Date Paste (Near East)
CCNEA
Standard for Fresh and Quick Frozen Raw Scallop Products
Standard for Passion Fruits
Standard for Durian
Standard for Okra
CCFFP
CCFFV
CCFFV
CCFFV
CODEX STAN 312-2013
CODEX STAN 313R2013
CODEX STAN 314R2013
CODEX STAN 315-2014
CODEX STAN 316-2014
CODEX STAN 317-2014
CODEX STAN 318-2014
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CCASIA
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Annex II
FORMAT FOR CODEX COMMODITY STANDARDS
Introduction
The Format is intended for use as a guide by the subsidiary bodies of the Codex Alimentarius Commission in
presenting their standards, with the object of achieving, as far as possible, a uniform presentation of commodity
standards. The Format also indicates the statements which should be included in standards as appropriate under
the relevant headings of the standard. The sections of the Format require to be completed in a standard only
insofar as such provisions are appropriate to an international standard for the food in question.
Name of the Standard
Scope
Description
Essential Composition and Quality Factors
Food Additives
Contaminants
Hygiene
Weights and Measures
Labelling
Methods of Analysis and Sampling
Provisions of General Standards, Codes or Guidelines shall only be incorporated into Commodity Standards by
reference unless there is a need for doing otherwise.
Notes on the Headings
Name of the Standard
The name of the standard should be clear and as concise as possible. It should usually be the common name by
which the food covered by the standard is known or, if more than one food is dealt with in the standard, by a
generic name covering them all. If a fully informative title should be inordinately long, a subtitle could be added.
Scope
This section should contain a clear, concise statement as to the food or foods to which the standard is applicable
unless this is self-explanatory in the name of the standard. In the case of a general standard covering more than
one specific product, it should be made clear as to which specific products the standard applies.
Description
This section should contain a definition of the product or products with an indication, where appropriate, of the
raw materials from which it is derived and any necessary references to processes of manufacture. It may also
include references to types and styles of product and to type of pack. There may also be additional definitions
when these are required to clarify the meaning of the standard.
Essential Composition and Quality Factors
This section should contain all quantitative and other requirements as to composition including, where necessary,
identity characteristics, provisions on packing media and requirements as to compulsory and optional ingredients.
It should also include quality factors which are essential for the designation, definition or composition of the
product concerned. Such factors could include the quality of the raw material, with the object of protecting the
health of the consumer, provisions on taste, odour, colour and texture which may be apprehended by the senses,
and basic quality criteria for the finished products, with the object of preventing fraud. This section may refer to
tolerances for defects, such as blemishes or imperfect material, but this information should be contained in an
appendix to the standard or in another advisory text.
Food Additives
This section should contain a general reference to the corresponding sections of the General Standard for Food
Additives which should take the following form:
“[Food Additive functional class] used in accordance with Tables 1 and 2 of the General Standard
of Food Additives in food category x.x.x.x [food category name] or listed in Table 3 of the General
Standard for Food Additives are acceptable for use in foods conforming to this standard.”
Exceptions from, or addition to, the General Standard for Food Additives that are necessary for its interpretation
with respect to the product concerned should be justified fully, and should be restricted where possible. In cases
where it is necessary to explicitly list food additives in a commodity standard, the names of the
additives/functional classes permitted and, where appropriate, the maximum amount permitted in the food should
be prepared in accordance with guidance given in the section on Food Additives in the Relations between
Commodity Committees and General Subject Committees, and should follow a tabulation, viz:
“INS number, name of additive, maximum level (in percentage or mg/kg) grouped by functional
classes.”
This section should contain the following reference to the Guidelines for the use of flavourings (CAC/GL 66-2008),
as appropriate:
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“The flavourings used in products covered by this standard should comply with the Guidelines for
the use of flavourings (CAC/GL 66-2008).”
In this section, provisions for processing aids should also be included.
Contaminants
This section should contain only the following reference to the General Standard for Contaminants and Toxins in
Food and Feed without reference to specific provisions on contaminants:
“The products covered by this Standard shall comply with the Maximum Levels of the General
Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).”
For residues of pesticides and veterinary drugs, if applicable to products concerned, this section should contain a
general reference which should take the following form, without reference to specific provisions on residues of
pesticides and veterinary drugs:
“The products covered by this Standard shall comply with the maximum residue limits for
pesticides and/or veterinary drugs established by the Codex Alimentarius Commission”.
Hygiene
This Section should contain the following general reference to the General Principles of Food Hygiene and the
Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods
without reference to specific provisions on food hygiene:
“It is recommended that the products covered by the provisions of this Standard be prepared and
handled in accordance with the appropriate sections of the General Principles of Food Hygiene
(CAC/RCP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and
Codes of Practice.”
“The products should comply with any microbiological criteria established in accordance with the
Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related
to Foods (CAC/GL 21-1997).”
Reference should also be made to applicable codes of hygienic practice.
Weights and Measures
This section should include all provisions, other than labelling provisions, relating to weights and measures, e.g.
where appropriate, fill of container, weight, measure or count of units determined by an appropriate method of
sampling and analysis. Weights and measures should be expressed in S.I. units. In the case of standards which
include provisions for the sale of products in standardized amounts, e.g. multiples of 100 grams, S.I. units should
be used, but this would not preclude additional statements in the standards of these standardized amounts in
approximately similar amounts in other systems of weights and measures.
Labelling
This section should include all the labelling provisions contained in the Standard. Provisions should be included
by reference to the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985).
The section may also contain provisions which are exemptions from, additions to, or which are necessary for the
interpretation of the General Standard in respect of the product concerned provided that these can be justified
fully.
Information specified in each draft standard should normally be limited to the following:
 a statement that the product shall be labelled in accordance with the General Standard for the Labelling
of Pre-packaged Foods (CODEX STAN 1-1985);
 the specified name of the food;
 date marking and storage instructions (only if the exemption foreseen in Section 4.7.1 of the General
Standard is applied).
Where the scope of the Standard is not limited to pre-packaged foods, a provision for labelling of non retail
containers may be included.
In such cases the provision may specify that:
“Information on ...4 shall be given either on the container or in accompanying documents, except that the name of
the product, lot identification, and the name and address of the manufacturer or packer shall appear on the
container.5
However, lot identification, and the name and address of the manufacturer or packer may be replaced by an
identification mark provided that such a mark is clearly identifiable with the accompanying documents.”
In respect of date marking (Section 4.7 of the General Standard for the Labelling of Prepackaged Foods), if a
Codex commodity committee, in exceptional circumstances, determine another date or dates as defined in the
General Standard, either to replace or to accompany the date of minimum durability, or alternatively decide that
no date marking is necessary, a relevant provision may be included.
Codex Committees should decide which provisions are to be included.
Codex Committees may decide that further information is required on the container. In this regard,
special attention should be given to the need for storage instructions to be included on the container.
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Methods of Analysis and Sampling
This section should include, either specifically or by reference, all methods of analysis and sampling considered
necessary and should be prepared in accordance with the guidance given in the section on Methods of Analysis
and Sampling in the Relations between Commodity Committees and General Subject Committees. If two or more
methods have been proved to be equivalent by the Codex Committee on Methods of Analysis and Sampling,
these could be regarded as alternatives and included in this section either specifically or by reference.
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Annex III
PROCEDURES FOR THE ELABORATION OF CODEX STANDARDS AND RELATED TEXTS6
Introduction
The full procedure for the elaboration of Codex standards is as follows:
1.
The Commission shall implement a unified approach in the area of standards development by taking its
decisions, based on a strategic planning process (“standards management”) (See Part 1 of this document).
2.
An on-going critical review shall ensure that proposals for new work and draft standards submitted to the
Commission for adoption continue to meet the strategic priorities of the Commission and can be developed within
a reasonable period of time, taking into account the requirements and availability of scientific expert advice (See
Part 2 of this document).
3.
The Commission decides, taking into account the outcome of the on-going critical review conducted by the
Executive Committee, that a standard should be elaborated and also which subsidiary body or other body should
undertake the work. Decisions to elaborate standards may also be taken by subsidiary bodies of the Commission
in accordance with the above-mentioned outcome subject to subsequent approval by the Commission at the
earliest possible opportunity. The Secretariat arranges for the preparation of a “proposed draft standard” which is
circulated to governments for comments and is then considered in the light of these by the subsidiary body
concerned which may present the text to the Commission as a “draft standard”. If the Commission adopts the
“draft standard” it is sent to governments for further comments and in the light of these and after further
consideration by the subsidiary body concerned, the Commission reconsiders the draft and may adopt it as a
“Codex standard”. The procedure is described in Part 3 of this document.
4.
The Commission or any subsidiary body, subject to the confirmation of the Commission may decide that
the urgency of elaborating a Codex standard is such that an accelerated elaboration procedure should be
followed. While taking this decision, all appropriate matters shall be taken into consideration, including the
likelihood of new scientific information becoming available in the immediate future. The accelerated elaboration
procedure is described in Part 4 of this document.
5.
The Commission or the subsidiary body or other body concerned may decide that the draft be returned for
further work at any appropriate previous Step in the Procedure. The Commission may also decide that the draft
be held at Step 8.
6.
The Commission may authorize, on the basis of two-thirds majority of votes cast, the omission of Steps 6
and 7, where such an omission is recommended by the Codex Committee entrusted with the elaboration of the
draft. Recommendations to omit steps shall be notified to Members and interested international organizations as
soon as possible after the session of the Codex Committee concerned. When formulating recommendations to
omit Steps 6 and 7, Codex Committees shall take all appropriate matters into consideration, including the need
for urgency, and the likelihood of new scientific information becoming available in the immediate future.
7.
The Commission may at any stage in the elaboration of a standard entrust any of the remaining Steps to a
Codex Committee or other body different from that to which it was previously entrusted.
8.
It will be for the Commission itself to keep under review the revision of “Codex standards”. The procedure
for revision should, mutatis mutandis, be that laid down for the elaboration of Codex standards, except that the
Commission may decide to omit any other step or steps of that Procedure where, in its opinion, an amendment
proposed by a Codex Committee is either of an editorial nature or of a substantive nature but consequential to
provisions in similar standards adopted by the Commission at Step 8.
9.
Codex standards and related texts are published and are sent to governments as well as to international
organizations to which competence in the matter has been transferred by their Member States (see Part 5 of this
document).
Part 1. Strategic Planning Process
1.
Taking into account the “Criteria for the Establishment of Work Priorities”, the strategic plan shall state
broad priorities against which individual proposals for standards (and revision of standards) can be evaluated
during the critical review process.
2.
The strategic plan shall cover a six-year period and shall be renewed every two years on a rolling basis.
Part 2. Critical Review
Proposals to Undertake New Work or to Revise a Standard
1.
Prior to approval for development, each proposal for new work or revision of a standard shall be
accompanied by a project document, prepared by the Committee or Member proposing new work or revision of a
standard, detailing:
the purposes and the scope of the standard;
its relevance and timeliness;
the main aspects to be covered;
an assessment against the Criteria for the establishment of work priorities;
relevance to the Codex strategic objectives;
information on the relation between the proposal and other existing Codex documents;
identification of any requirement for and availability of expert scientific advice;
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identification of any need for technical input to the standard from external bodies so that this can be
planned for;
the proposed time-line for completion of the new work, including the start date, the proposed date for
adoption at Step 5, and the proposed date for adoption by the Commission; the time frame for
developing a standard should not normally exceed five years.
2.
The decision to undertake new work or to revise standards shall be taken by the Commission taking into
account a critical review conducted by the Executive Committee.
3.
The critical review includes:
examination of proposals for development/revision of standards, taking into account the “Criteria for the
Establishment of Work Priorities", the strategic plan of the Commission and the required supporting
work of independent risk assessment;
identifying the standard setting needs of developing countries;
advice on establishment and dissolution of committees and task forces, including ad hoc crosscommittee task forces (in areas where work falls within several committee mandates); and
preliminary assessment of the need for expert scientific advice and the availability of such advice from
FAO, WHO or other relevant expert bodies, and the prioritisation of that advice.
4.
The decision to undertake new work or revision of individual maximum residue limits for pesticides or
veterinary drugs, or the maintenance of the General Standard on Food Additives , the General Standard on
Contaminants and Toxins in Food and Feed, the Food Categorisation System and the International Numbering
System, shall follow the procedures established by the Committees concerned and endorsed by the Commission.
Monitoring Progress of Standards Development
5.
The Executive Committee shall review the status of development of draft standards against the time frame
agreed by the Commission and shall report its findings to the Commission.
6.
The Executive Committee may propose an extension of the time frame; cancellation of work; or propose
that the work be undertaken by a Committee other than the one to which it was originally entrusted, including the
establishment of a limited number of subsidiary bodies, if appropriate.
7.
The critical review process shall ensure that progress in the development of standards is consistent with
the envisaged time frame, that draft standards submitted to the Commission for adoption have been fully
considered at Committee level.
8.
Monitoring shall take place against the time-line deemed necessary and revisions in the coverage of the
standard shall need to be specifically endorsed by the Commission.
This shall therefore include:
monitoring of progress in developing standards and advising what corrective action should be taken;
examining proposed standards from Codex committees, before they are submitted to the Commission
for adoption:
for consistency with the mandate of Codex, the decisions of the Commission, and existing Codex
texts,
to ensure that the requirements of the endorsement procedure have been fulfilled, where
appropriate,
for format and presentation, and
for linguistic consistency.
Part 3. Uniform Procedure for the Elaboration of Codex Standards and Related Texts
Step 1
The Commission decides, taking into account the outcome of the critical review conducted by the Executive
Committee, to elaborate a World-wide Codex Standard and also decides which subsidiary body or other body
should undertake the work. A decision to elaborate a World-wide Codex Standard may also be taken by
subsidiary bodies of the Commission in accordance with the above mentioned outcome, subject to subsequent
approval by the Commission at the earliest possible opportunity. In the case of Codex Regional Standards, the
Commission shall base its decision on the proposal of the majority of Members belonging to a given region or
group of countries submitted at a session of the Codex Alimentarius Commission.
Step 2
The Secretariat arranges for the preparation of a proposed draft standard. In the case of Maximum Limits for
Residues of Pesticides or Veterinary Drugs, the Secretariat distributes the recommendations for maximum limits,
when available from the Joint Meetings of the FAO Panel of Experts on Pesticide Residues in Food and the
Environment and the WHO Core Assessment Group on Pesticide Residues (JMPR), or the Joint FAO/WHO
Expert Committee on Food Additives (JECFA). Any other relevant information regarding risk assessment work
conducted by FAO and WHO should also be made available. In the cases of milk and milk products or individual
standards for cheeses, the Secretariat distributes the recommendations of the International Dairy Federation
(IDF).
Step 3
7
8
including related methods of analysis and sampling plans
including related methods of analysis and sampling plans
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The proposed draft standard is sent to Members of the Commission and interested international organizations for
comment on all aspects including possible implications of the proposed draft standard for their economic
interests.
Step 4
The comments received are sent by the Secretariat to the subsidiary body or other body concerned which has the
power to consider such comments and to amend the proposed draft standard.
Step 5
The proposed draft standard is submitted through the Secretariat to the Executive Committee for critical review
and to the Commission with a view to its adoption as a draft standard 9. In taking any decision at this step, the
Commission will give due consideration to the outcome of the critical review and to any comments that may be
submitted by any of its Members regarding the implications which the proposed draft standard or any provisions
thereof may have for their economic interests. In the case of Regional Standards, all Members of the Commission
may present their comments, take part in the debate and propose amendments, but only the majority of the
Members of the region or group of countries concerned attending the session can decide to amend or adopt the
draft. In taking any decisions at this step, the Members of the region or group of countries concerned will give due
consideration to any comments that may be submitted by any of the Members of the Commission regarding the
implications which the proposed draft standard or any provisions thereof may have for their economic interests.
Step 6
The draft standard is sent by the Secretariat to all Members and interested international organizations for
comment on all aspects, including possible implications of the draft standard for their economic interests.
Step 7
The comments received are sent by the Secretariat to the subsidiary body or other body concerned, which has
the power to consider such comments and amend the draft standard.
Step 8
The draft standard is submitted through the Secretariat to the Executive Committee for critical review and to the
Commission, together with any written proposals received from Members and interested international
organizations for amendments at Step 8, with a view to its adoption as a Codex standard. In taking any decision
at this step, the Commission will give due consideration to the outcome of the critical review and to any comments
that may be submitted by any of its Members regarding the implications which the draft standard or any
provisions thereof may have for their economic interests. In the case of Regional standards, all Members and
interested international organizations may present their comments, take part in the debate and propose
amendments but only the majority of Members of the region or group of countries concerned attending the
session can decide to amend and adopt the draft.
Part 4. Uniform Accelerated Procedure for the Elaboration of Codex Standards and Related Texts
Step 1
The Commission, on the basis of a two-thirds majority of votes cast, taking into account the outcome of the critical
review conducted by the Executive Committee, shall identify those standards which shall be the subject of an
accelerated elaboration process.10 The identification of such standards may also be made by subsidiary bodies of
the Commission, on the basis of a two-thirds majority of votes cast, subject to confirmation at the earliest
opportunity by the Commission.
Step 2
The Secretariat arranges for the preparation of a proposed draft standard. In the case of Maximum Limits for
Residues of Pesticides or Veterinary Drugs, the Secretariat distributes the recommendations for maximum limits,
when available from the Joint Meetings of the FAO Panel of Experts on Pesticide Residues in Food and the
Environment and the WHO Core Assessment Group on Pesticide Residues (JMPR), or the Joint FAO/WHO
Expert Committee on Food Additives (JECFA). Any other relevant information regarding risk assessment work
conducted by FAO and WHO should also be made available. In the cases of milk and milk products or individual
standards for cheeses, the Secretariat distributes the recommendations of the International Dairy Federation
(IDF).
Step 3
The proposed draft standard is sent to Members of the Commission and interested international organizations for
comment on all aspects including possible implications of the proposed draft standard for their economic
interests. When standards are subject to an accelerated procedure, this fact shall be notified to the Members of
the Commission and the interested international organizations.
Step 4
Without prejudice to the outcome of the critical review conducted by the Executive Committee and/or
any decision that may be taken by the Commission at Step 5, the proposed draft standard may be sent by the
Secretariat for government comments prior to its consideration at Step 5, when, in the opinion of the subsidiary
body or other body concerned, the time between the relevant session of the Commission and the subsequent
session of the subsidiary body or other body concerned requires such action in order to advance the work.
10
Relevant considerations could include, but need not be limited to, matters concerning new scientific
information; new technology(ies); urgent problems related to trade or public health; or the revision or up-dating
of existing standards.
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The comments received are sent by the Secretariat to the subsidiary body or other body concerned which has the
power to consider such comments and to amend the proposed draft standard.
Step 5
In the case of standards identified as being subject to an accelerated elaboration procedure, the proposed draft
standard is submitted through the Secretariat to the Executive Committee for critical review and to the
Commission, together with any written proposals received from Members and interested international
organizations for amendments, with a view to its adoption as a Codex standard. In taking any decision at this
step, the Commission will give due consideration to the outcome of the critical review and to any comments that
may be submitted by any of its Members regarding the implications which the proposed draft standard or any
provisions thereof may have for their economic interests. In the case of Regional standards, all Members and
interested international organizations may present their comments, take part in the debate and propose
amendments but only the majority of Members of the region or group of countries concerned attending the
session can decide to amend and adopt the proposed draft.
Part 5. Subsequent Procedure Concerning Publication of Codex Standards
The Codex standard is published and issued to all Member States and Associate Members of FAO and/or WHO
and to the international organizations concerned.
The above mentioned publications will constitute the Codex Alimentarius.
Subsequent Procedure Concerning Publication and Possible Extension of Territorial Application of the
Standard
The Codex Regional Standard is published and issued to all Member States and Associate Members of FAO
and/or WHO and to the international organizations concerned.
It is open to the Commission to consider at any time the possible extension of the territorial application of a Codex
Regional Standard or its conversion into a Worldwide Codex Standard.
(a) A request to convert a regional standard into a worldwide standard may arise immediately after adoption of
the regional standard at Step 8, or some time thereafter.
(b) The conversion of a regional standard into a worldwide standard may contemplate the following situations as
per status of the relevant commodity committee:
(i) When the relevant commodity committee is active: Requests for conversion of a regional standard into a
worldwide standard should preferably be made by the commodity committee concerned, substantiated
by a Project Document. This Project Document will be reviewed by the Executive Committee in the
framework of the Critical Review Process, taking into account the programme of work of the commodity
committee concerned. If the Codex Alimentarius Commission approves the proposal, taking into account
the outcome of the Critical Review by the Executive Committee, the regional standard usually enters the
Uniform Accelerated Procedure at Step 3, for consideration at Step 4 at the subsequent session of the
commodity committee concerned.
(ii) When the relevant commodity committee is not active: When the commodity committee concerned is not
active (i.e., not holding physical sessions), the proposal for conversion of a regional standard into a
worldwide standard should preferably come through the originating coordinating committee,
substantiated by a Project Document; it may also come from Codex members in the form of a Project
Document for consideration by the Executive Committee in the framework of the Critical Review process.
If the Codex Alimentarius Commission approves the proposal, taking into account the outcome of the
Critical Review by the Executive Committee, the regional standard usually enters the Uniform
Accelerated Procedure at Step 3, for consideration at Step 4 by the commodity committee concerned. In
this case, the Executive Committee should give consideration to how to proceed with the work either by
correspondence, or by reconvening the adjourned committee. In the latter situation, the Executive
Committee should recommend to the Commission the reactivation of the committee adjourned sine die
to undertake the new work.
Guide to the Procedure for the Amendment and Revision of Codex Standards and Related Texts
1.
The procedure for amending or revising a Codex standard is laid down in paragraph 8 of the Introduction to
the Procedure for the Elaboration of Codex Standards and Related Texts. This Guide provides more detailed
guidance on the existing procedure for the amendment and revision of Codex standards and related text.
2.
When the Commission has decided to amend or revise a standard, the unrevised standard will remain the
applicable Codex standard until the amendment to the standard or the revised standard has been adopted by the
Commission.
3.
For the purpose of this Guide:
Amendment means any addition, change or deletion of text or numerical values in a Codex standard or related
text, may be editorial or substantive, and concerns one or a limited number of articles in the Codex text.
In particular, amendments of an editorial nature may include but are not limited to:
correction of an error;
insertion of an explanatory footnote; and
updating of references consequential to the adoption, amendment or revision of Codex standards and
other texts of general applicability, including the provisions in the Procedural Manual.
Finalization or updating of methods of analysis and sampling as well as alignment of provisions, for consistency,
to those in similar standards or related texts adopted by the Commission may be handled by the Commission in
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the same manner as amendments of an editorial nature, as far as the procedure described in this Guide is
concerned.
Revision means any changes to a Codex standard or related text other than those covered under “amendment”
as defined above.
The Commission has the final authority to determine whether a proposal made constitutes an amendment or a
revision, and whether an amendment proposed is of an editorial or substantive nature.
4.
Proposals for the amendment or revision of Codex standards and related texts should be submitted to the
Commission by the subsidiary body concerned, by the Secretariat, or a member of the Commission where the
subsidiary body concerned is not in existence or has been adjourned sine die. In the latter case, proposals should
be received by the Secretariat in good time (not less than three months) before the session of the Commission at
which they are to be considered. The proposal should be accompanied by a project document (see Part 2 of the
Elaboration Procedures) unless the Executive Committee or the Commission decides otherwise. However, if the
amendment proposed is of an editorial nature, the preparation of a project document is not required.
5.
Taking into account the outcome of the on-going critical review conducted by the Executive Committee, the
Commission decides whether the amendment or revision of a standard is necessary. If the Commission decides
in the affirmative, one of the following courses of action will be taken:
(i) In the case of an amendment of an editorial nature, it will be open to the Commission to adopt the
amendment at Step 8 of the Uniform Procedure (see Part 3 of the Elaboration Procedures).
(ii) In the case of an amendment proposed and agreed upon by a subsidiary body, it will also be open to
the Commission to adopt the amendment at Step 5 of the Uniform Procedure (see Part 3 of the Elaboration
Procedures).
(iii) In other cases, the Commission will approve the proposal as new work and the approved new work will
be referred for consideration to the appropriate subsidiary body, if such body is still in existence. If such
body is not in existence, the Commission will determine how best to deal with the new work.
6.
Where Codex subsidiary bodies have been abolished or dissolved, or Codex committees have been
adjourned sine die, the Secretariat keeps under review all Codex standards and related texts elaborated by these
bodies and determines the need for any amendments, in particular those arising from decisions of the
Commission If the need for amendments of an editorial nature is identified then the Secretariat should prepare
proposed amendments for consideration and adoption by the Commission. If the need for amendments of a
substantive nature is identified, the Secretariat, in cooperation with the national secretariat of the adjourned
Committee if applicable, should prepare a working paper containing the reasons for proposing amendments and
the wording of such amendments as appropriate, and request comments from members of the Commission: (a)
on the need to proceed with such an amendment and (b) on the proposed amendment itself. If the majority of the
replies received from members of the Commission is affirmative on both the need to amend the standard and the
suitability of the proposed wording for the amendment or an alternative proposed wording, the proposal should be
submitted to the Commission for consideration and adoption. In cases where replies do not appear to offer an
uncontroversial solution then the Commission should be informed accordingly and it would be for the Commission
to determine how best to proceed.
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