Codex alimentary gives us the rules and regulations

1. CODEX ALIMENTARIUS
P JEEVAN BABU
B.VOC 3RD YEAR

2. INTRODUCTION
 Codex was created in1963.
 Food and Agriculture Organization ( FAO ) and World Health
Organization (WHO).
 Develop food standards guidelines and related texts such as codes of
practice under the FAO / WHO Food standard programme.
 Codex in an intergovernmental body.

3. PURPOSE
 Protecting the health of the consumers and ensuring fair practices in the food
trade.
 Promoting coordination of all food standards work undertaken by
international government and non- government organization (NGO`S)
 Amending published standards as appropriate in the light of developments.
 In October 1960, The first FAO regional conference for Europe.
 In November 1961, The eleventh session of the FAO conference passed a
resolution to set up the Codex Alimentarius Commission.

4.  In may 1963, sixteenth world health assembly the
establishment of the joint FAO/ WHO food standards
programme they both combinedly came together and the
establishment the codex.

5. MEMBERSHIP
 It is open to all members nations an associate members
to FAO and WHO that are interested in international food
standards.

6. DIFFERENCE CAC AND CODEX
ALIMENTARIUS
CODEX ALIMENTARIUS
 Codex Alimentarius is a collection of internationally adopted food
standards.
 It include standards for all the principal foods.
 Whether processed, semi-processed or raw for distribution to the
consumer.

7. Codex Alimentarius include general
provision in respect.
 Contaminants
 Food additives
 Food hygiene
 Pesticide residues
 Veterinary drug residues
 Inspection and certification
 Labelling and presentation
 Method of analysis and sampling

8.  It also include provision of an advisory nature in the form of codes of
practice.
 Codex Alimentarius commission – Body mandated to develop tested.
 Codex Alimentarius – rule.
 Codex – Corporation.

9. Codex standards concerning Fish and
Fishery products.
Name of the standard Number and Year
Standard for canned pacific Salmon Codex stan, 3-1981
Standard for canned shrimp or prawn Codex stan 37 -1981
Standard for canned Tuna and Bonito in water or Oil Codex stan 70 - 1983
Standard for canned Crab meat Codex stan 90 - 1981
Standard for canned Sardines and Sardine-type products Codex stan 94 - 1981
Standard for canned Mackerel and Jack Mackerel Codex stan 119 - 1981
Standard for Quick Frozen Gutted Pacific salmon Codex stan 36 - 1981

10. Name of the standard Number and Year
Standard for Quick Frozen Fillets of Cod and Haddock Codex stan 80 - 1981
Standard for Quick Frozen Fillets of Ocean perch Codex stan 50 - 1981
Standard for Quick Frozen Fillets of Flat Fish Codex stan 91 - 1981
Standard for Quick Frozen shrimp or prawns Codex stan 92 - 1981
Standard for Quick Frozen Fillets of Hake Codex stan 93 - 1981
Standard for Quick Frozen Lobstar Codex stan 95 - 1981

11. Structure of Codex commission
 • Inter-governmental body
 • Open to all UN member nations
 • Currently 186 members (2012)
 • Located at FAO in Rome. CAC sessions held every 2 years.

12. Structure of the Codex Alimentarius
Commission:
Codex Alimentarius
Commission
Executive Committees Secretariat
Commodity
Committees and Task
Forces
General committees (9) Regional Committees
(6)
Active Committees (8)
Ad hoc Task Forces (3)
Committees adjourned (4)

13. General Subject Committees:
 General Principles (France)
 Food Additives & Contaminants (Netherlands)
 Food Labelling (Canada)
 Food Hygiene (USA)
 Pesticide Residues (Netherlands)
 Methods of Analysis & Sampling) (Hungary)
 Food Import and Export Inspection and Certification Systems (Australia)
 Residues of Veterinary Drugs in Foods (USA)
 Nutrition & Foods for Special Dietary Uses ( Germany)

14. Codex Commodity Committees:
 Processed fruits and Vegetables (USA)
 Fresh Fruits and Vegetables (Mexico)
 Milk and Milk Products (New Zealand)
 Fats and Oils (UK)
 Fish and Fishery Products (Norway)
 Natural Mineral Waters (Switzerland)
 Cocoa Products and Chocolate (Switzerland)
 Sugars (UK)

15. Regional Coordinating Committees:
Africa (Morocco) Latin America and
the Caribbean
(Argentina)
Asia (Republic of
Korea)
North America and
the Southwest
Pacific (Samoa)
Europe (Switzerland) Near East (Jordan)

16. Codex Standards
 “International standards, guidelines or recommendations” for food
safety (Annex A).
 Food requirements intended to provide consumers with a sound,
wholesome food product free from adulteration, correctly labeled and
presented. Codes of practices: Typically describe “hygiene”
requirements - “Adequate” / “Acceptable”

17. Codex in INDIA

18. Guidelines and Recommendations:
 Example: “Code of Ethics for International Trade in Food”
 i.e. SPS Agreement guideline.
 Inclusion of HACCP in the General Principles of Food Hygiene
 Development of import/export food inspection and certification
guidelines
 Work on Risk Analysis - Risk Assessment

19. Reference:
 Codex Alimentarius www.codexalimentarius.net
 FAO Food Quality and Safety Programmes.
http://www.fao.org/ag/agn/sitemap_en.stm#food
 WTO | The WTO and the FAO/WHO Codex Alimentarius
https://www.wto.org/english/thewto_e/coher_e/wto _codex_e.htm
 codex Alimentarius commission - Food and Agriculture
www.fao.org/3/a-i1400e.pdf

20. THANK YOU