The Codex Alimentarius, Latin for "Food Code," is a collection of international food standards, guidelines, codes of practice, and recommendations developed by the Codex Alimentarius Commission (CAC). Established in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), its primary purpose is to protect consumer health and ensure fair practices in food trade.

1. Codex
Alimentarius
CHYAWAN EERAJ KASHYAP (FEB20051)
RUPAM MISSING (FEB20055)
SAHIL KUMAR FEB21201

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Codex Alimentarius Commission
• About - An international food standards body established jointly by the FAO & WHO (intergovernmental
organization)
• Formed - May 1963
• Parent Agency - Food and Agriculture organization (FAO) & World Health Organization (WHO)
• Headquarter - Rome, Italy
Objective to develops harmonised international food standards, guidelines and codes of practice to protect the
health of the consumers and ensure fair practices in food trade.
• Establishment –
1961-FAO established CAC (Nov)
1962-joined by WHO (June)
1963-held its first session in Rome (Oct)
1964-India became member of codex
• Codex Member - 189 (188 member countries + 1 member organisation i.e., EU)
CAC works in 6 UN official languages.

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Codex Alimentarius Commission
• Codex Alimentarius Commission : An international food standards body established jointly by the FAO &
WHO in May 1963 with the objective of protecting consumer's health and ensuring fair practices in food
trade.
• Codex Alimentarius - A collection of internationally recognized standards, codes of practice, guidelines,
and other recommendations published by the FAO relating to food, food production, food labeling, and food
safety.
The term "Codex Alimentarius" is Latin word meaning "food code".Its name is derived from the book
"Codex Alimentarius Austriacus".

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Organisational Element / Structure of Commission
• A. Commission - decision making body of food standard program, meets annually alternating between
Rome & Geneva
• B. Executive Committee-responsible for managing the standards development process.a chairperson, 3
vice-chairperson, 6 regional coordinators & 7 geographical members = 17elected from members of the
commission at the end of the session and continue to serve until the end of the following regular session
can be re-elected for a maximum of one additional term.
• C. Codex Secretariat - appointed jointly by the Directors-General of FAO and WHO. Administer CAC & EC
meetings collaborates with subsidiary committee staff in most countries to decide timing and venues for
meetings issue invitations to member countries.
• D. Codex subsidiary bodies - they are the contributory committees/coordinating committees. support
CAC in accomplishment of its tasks & elaborate standards as necessary.
1. The General Subject Committees (Also known as horizontal committee)
2. Commodity committees (Also known as vertical committee)3. FAO/WHO coordinating
committees4. Ad hoc intergovernmental task force.

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Organisational Element / Structure of Commission
3. FAO/WHO coordinating committees
4. Ad hoc intergovernmental task force.

6. 1.Codex Committee on General Principles (CCGP):
• Focuses on general principles related to food standards and guidelines, including terminology, risk
analysis, and the framework for Codex standards.
2.Codex Committee on Methods of Analysis and Sampling (CCMAS):
• Deals with methods of analysis and sampling for food safety assessment, ensuring uniformity in testing
procedures globally.
3.Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS):
• Addresses inspection and certification systems for imported and exported food products, ensuring their
safety and compliance with international standards.
4.Codex Committee on Food Hygiene (CCFH):
• Focuses on general principles of food hygiene and codes of practice to prevent foodborne diseases,
covering aspects of food handling, storage, and transportation.
5.Codex Committee on Food Labeling (CCFL):
• Develops guidelines for food labeling, including ingredient lists, nutritional information, and allergen
labeling, ensuring transparency for consumers.
6.Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU):
• Deals with nutritional aspects and standards for special dietary products, aiming to ensure their safety
and appropriate labeling..
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Codex general subject committes

7. 1.Codex Committee on Cereals, Pulses, and Legumes (CCCLP):
• Addresses standards related to cereals, pulses, and legumes, covering aspects like quality attributes,
permissible tolerances, and contaminants.
2.Codex Committee on Fats and Oils (CCFO):
• Deals with standards for fats and oils, including definitions, compositional requirements, labeling, and
maximum limits for contaminants.
3.Codex Committee on Fish and Fishery Products (CCFFP):
• Focuses on standards for fish and fishery products, addressing aspects such as processing, hygiene,
labeling, and contaminants.
4.Codex Committee on Fresh Fruits and Vegetables (CCFFV):
• Develops standards for fresh fruits and vegetables, including quality criteria, sizing, and maximum
residue limits for pesticides.
5.Codex Committee on Meat and Poultry (CCMP):
• Addresses standards for meat and poultry products, covering aspects like processing, hygiene, labeling,
and permissible additives.
6.Codex Committee on Milk and Milk Products (CCMMP):
• Focuses on standards for milk and dairy products, including hygiene, composition, quality, and labeling
requirements.
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Commodity committees of Codex Alimentarius

8. 1.FAO/WHO Coordinating Committee for Africa (CCAFRICA):
• Focuses on coordinating activities related to food standards, safety, and nutrition in African
countries, promoting regional cooperation and capacity-building.
2.FAO/WHO Coordinating Committee for Europe (CCEURO):
• Coordinates food-related activities in European countries, emphasizing the harmonization of food
standards, nutrition, and safety practices across the region.
3.FAO/WHO Coordinating Committee for the Near East (CCNEA):
• Addresses food safety, standards, and nutrition issues in the Near East region, facilitating
collaboration among member countries in this geographic area.
4.FAO/WHO Coordinating Committee for North America and Southwest Pacific (CCNASWP):
• Covers food standards, safety, and nutrition in North American and Southwest Pacific countries,
fostering cooperation and information exchange in these regions.
5.FAO/WHO Coordinating Committee for Asia (CCASIA):
• Focuses on coordinating food safety, standards, and nutrition activities in Asian countries, promoting
regional cooperation and capacity-building initiatives.
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FAO/WHO coordinating committees

9. 1.Ad Hoc Intergovernmental Task Force on Antimicrobial Resistance (TFAMR):
• Focuses on the issue of antimicrobial resistance in the context of food safety, addressing concerns
and developing strategies to mitigate the risks posed by antimicrobial resistance in food production.
2.Ad Hoc Intergovernmental Task Force on Animal Feeding (TFANFE):
• Deals with issues related to animal feeding practices, focusing on the safety of feed additives,
contaminants in feed, and good feeding practices to ensure food safety.
3.Ad Hoc Intergovernmental Task Force on Foods Derived from Biotechnology (TFB):
• Addresses safety assessments and regulations regarding foods derived from biotechnology,
ensuring the safety and appropriate labeling of genetically modified organisms (GMOs) in food.
4.Ad Hoc Intergovernmental Task Force on Fruit and Vegetables (TFFV):
• Focuses on specific issues related to fruit and vegetable safety, quality standards, and trade-related
matters concerning these food categories.
5.Ad Hoc Intergovernmental Task Force on Sustainable Food Systems (TF-SFS):
• Aims to address sustainability issues in food systems, considering environmental, economic, and
social aspects related to food production and consumption.
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Ad hoc intergovernmental task force

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Procedure for elaborating Codex standards

11. Flowchart illustrating the Codex Alimentarius
process:
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Identify Need for
Standard
Draft Proposal
Assess Scientific
Justification
Scientific
Justification
Sufficient?
Drafting of Standard
Consultation and
Review
Consensus
Reached?
Adoption and
Publication
Implementation
Compliant?
•Yes: Proceed to drafting
the standard based on
scientific evidence and risk
assessment.
•No: Return to the
identification stage
Yes: Move to adoption and publication of the
standard.
No: Return to the drafting stage or further
consultations.
No: Process ends.
Yes: Initiate reassessment and
potential revision of the standard.

12. 1.Risk Analysis:
• Codex uses risk analysis as a scientific framework to assess and manage risks associated with food
safety. This involves risk assessment, risk management, and risk communication.
2.Scientific Committees:
• Expert scientific committees within Codex, such as the Joint FAO/WHO Expert Committee on Food
Additives (JECFA) and the Joint FAO/WHO Meeting on Pesticide Residues (JMPR), evaluate
scientific data to establish safe levels of additives, contaminants, and residues.
3.Peer-Reviewed Research:
• Codex standards are based on peer-reviewed scientific research and data, ensuring that the
standards are founded on credible and up-to-date scientific evidence.
4.International Collaboration:
• Codex collaborates with international scientific organizations, such as FAO, WHO, and other
relevant bodies, to access and analyze scientific knowledge, ensuring consensus on global food
safety measures.
5.Evidence-Based Decision Making:
• Standards and guidelines are developed based on a comprehensive analysis of scientific evidence
and risk assessment to ensure that decisions are evidence-based.
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Scientific basis for the work

13. Codes of Practice:
• Code of Hygienic Practice: Defines detailed procedures and practices to ensure hygiene and safety in
food processing, production, and handling.
• Code of Conduct for Responsible Food Business Practices: Encourages ethical and responsible
practices in the food industry, including fair trade practices, integrity, and accountability.
• Code of Ethics for International Trade in Food: Sets principles for fair trade practices, ensuring
transparency and fairness in food trade transactions.
• Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals:
Provides guidelines to prevent mycotoxin contamination in cereals during cultivation, storage, and
processing.
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Codex Alimentarius guidance and codes of practice

14. • Ensuring Food Safety:
Codex standards set scientifically-based guidelines and limits for contaminants, additives, and pesticide
residues in food, reducing health risks for consumers.
• Harmonizing International Trade:
By establishing uniform standards, Codex facilitates fair trade by minimizing barriers caused by
differing national regulations, fostering smoother international commerce.
• Consumer Protection:
Standards safeguard consumer health by ensuring food quality, accurate labeling, and hygienic
practices, enhancing consumer confidence in the safety of food products.
• Facilitating Market Access:
Compliance with Codex standards facilitates market access for food products, enabling countries to
participate in global trade and gain access to wider markets.
• Global Consensus:
Codex standards are established through consensus among member countries, international experts,
and stakeholders, representing a collective global understanding of food safety.
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Importance of Codex standards

15. • India is a member of CAC since 1964 and continues to be a partner in the international food standards
development process.
• FSSAI had been designated as the NCCP in India for liaison with CAC in the year 2011. Before 2011, the
NCCP was the Ministry of Health and Family Welfare.
• FSSAI is also designated as the SPS Enquiry Point for in India.
• NCCP India is located at Food Safety and Standards Authority of India, FDA Bhawan, New Delhi, India.
• FSSAI regularly participates in the CODEX meetings and is involved in standard setting process in
various CODEX Committees.
• India has evolved immensely over the past 2 decades, participating actively in the CODEX meetings,
hosting and co-hosting CODEX Committee meetings, Chairing and cochairing various electronic and
physical working groups.
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Codex Functioning In India

16. • Participating in codex helps a country to understand global food regulation harmonize their domestic food
regulations in the area of contaminants, residues of veterinary drugs, pesticide residues, food additives
and other vertical (products) standards.
• As per Section 16(3) of the FSS Act, 2006, it is the responsibility of FSSAI to promote consistency
between international technical standards and domestic food standards while ensuring that the level of
protection adopted in the country is not reduced with the relevant international standards.
• Section 18 (2) (a) specifies that the Food Authority while framing regulations or specifying standards
under this Act take into account international standards and practices.
• The standards and other guidance texts adopted by CAC are the relevant international standards and
are also the reference point within the frame-work of WTO. The FAO and WHO of the United Nations
regularly encourage countries to harmonize their standards with those of the CODEX.
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Codex Functioning In India

17. • FSSAI has established the National CODEX Committee (NCC) and various stakeholders for each
committee are representatives from different Ministries like Ministry of Health and family Welfare, Ministry
of Commerce, Women and Child Development, Ministry of Agriculture, Ministry of Food processing and
Department of Animal Husbandry and Dairy Fisheries, representatives from educational institutions,
representatives from Industry Associations like Confederation of Indian Industry and FICCI and
experts/scientists from concerned areas.
• NCC has been set up under the Chairmanship of Chairperson, FSSAI, and Shadow Committees are
chaired by CEO, FSSAI.
• Prepare a guideline for finalising India's position in the CODEX Committees has been laid down by
NCCP, which are followed by every shadow committee for its smooth and active functioning.
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Functions of FSSAI As NCCP

18. • The NCCP acts as the link between the CODEX Secretariat and the member countries for coordinating
all relevant CODEX activities at the national and international level.
• It works in consultation with other relevant stakeholders to develop/formulate India's position on various
CODEX draft standards/ texts under consideration of CODEX Alimentarius Commission and its various
committees/task forces.
• Wherever required, NCCP, also collaborates with other relevant organizations at national level for
generating scientific data necessary to support India's intervention in CODEX meetings.
• Submit new work proposals to CODEX in consultation with relevant stakeholders for setting standards
and submit monitoring/occurrence data, which were also considered while establishing MLs/MRLs in
CODEX
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Functions of FSSAI As NCCP

19. • For every Codex Committee, a parallel Shadow Committee has been constituted to workon subject
matters corresponding to the Codex Committees to assist the NCC in thestudy or consideration of
technical matters.Shadow Committee
• Officers in the rank of Joint Secretary or above in the concerned Department/Ministry/ Food Authority
who handle the subject at the policy level serve as the members of the NCC may be nominated as the
Chairpersons of these Shadow Committees. Specialized experts in the relevant field may be nominated
as members of these Shadow Committees.
• Composition of individual Codex Shadow Committee varies and depends upon the expertise in the
relevant field. Each Shadow Committee is constituted by various as follows:
• Representatives from different ministries viz, Ministry of Health and Family Welfare, Ministry of Commerce, Ministry of Women and
Child Development, Ministry of Agriculture, Ministry of Food Processing and Department of Animal Husbandry and Dairy Fisheries,
concerned with food safety, food production and trade in food.
• Representatives from Scientific organizations such as public universities and research institution
• Representatives from Industry Associations, Experts/Scientists from concerned areas.
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Shadow Committee

20. • To advise the NCCP / NCC on the implications of various food standardization, food quality and safety
issues which have arisen and related to the work undertaken by the relevant Subsidiary Body/Task Force
so that national economic interest is taken into account or considered when international standards are
deliberated by the relevant committee.
• To follow the Codex agenda of the relevant Subsidiary Body and provide inputs to the government so as
to assist in ensuring quality and safety of food to the consumers while at the same time safeguard
national interests and maximize the opportunities for development of industry and expansion of
international trade.
• To advise on the composition of the Indian Delegation.
• To coordinate with the other Shadow committees and concerned Departments for seeking comments and
finalize the India's view point on different agenda items under consideration of the respective Codex
Committees.
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Functions of Shadow Committee

21. The Committees under the charge of FSSAI are:
1. Codex Alimentarius Commission
2. Regional Coordinating Committee (including Coordinating Committee for Asia)
3. General Principles
4. Food labelling
5. Methods of Analysis and Sampling
6. Food Hygiene
7. Food Additives
8. Contaminants in Foods
9. Fats and Oils
10. Processed Fruits and Vegetables
11. Sugars
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Various Shadow Committee

22. The Committees under the charge of other Ministries are:
1. Food Import and Export Inspection and Certification Systems ( Ministry of Commerce )
2. Pesticide Residues Ministry of Agriculture (Department of Plant Protection)
3. Residues of Veterinary Drugs in Foods (Ministry of Agriculture) (LH)
4. Fresh Fruits and Vegetables –( Ministry of Agriculture)
5. Nutrition and Foods for Special Dietary Uses (Ministry of Women and Child Development)
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Various Shadow Committee

23. Bibliography
1.Food and Agriculture Organization of the United Nations (FAO) and World Health
Organization (WHO). (2021). Codex Alimentarius: Food Standards
2.Joint FAO/WHO Expert Committee on Food Additives (JECFA). 12(4), 401-415.
3.Codex Alimentarius Commission.
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24. THANK YOU