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标准名称 发布日期 实施日期 收藏

CAC/GL 03-1989 Guidelines For Simple Evaluation Of Food Additive Intake

CAC/GL 40 Guidelines On Good Laboratory Practice In Pesticide Residue Analysis

CAC/GL 52 -2003 General Principles Of Meat Hygiene

CAC/GL 15-1991 Guidelines For The Use Of Non-Meat Protein Products In Processed Meat And Poultry Products

CAC/GL-22 REVISED REGIONAL GUIDELINES FOR THE DESIGN OF CONTROL MEASURES FOR STREET-VENDED FOODS IN AFRICA CAC/GL-22 - Rev. 1 (1999)

CAC/GL 16-1993 Codex Guidelines For The Establishment Of A Regulatory Programme For Control Of Veterinary Drug Residues In Foods

CAC/GL 39-2001 CODEX MAXIMUM LEVEL FOR CADMIUM IN CEREALS, PULSES AND LEGUMES

CAC/GL 6-1991 Guideline Levels For Vinyl Chloride Monomer And Acrylonitrile In Food And Packaging Material

CAC/GL 35-1985 Packing Media (Composition And Labelling)

CAC/GL 29-1987 Rements For Natural Flavourings

CAC/GL-30 Principles And Guidelines For The Conduct Of Microbiological Risk Assessment

CAC/GL 58-2005 Regional Guidelines For Codex Contact Points And National Codex Committees (Near East Region)

CAC/GL 17-1993guidelines procedures for the visual inspection

CAC/GL 7-1991 Guideline Levels For Methylmercury In Fish

CAC/GL 2-1985 营养标签指南（2015版）

CAC/GL 09-1987 General principles for the addition of essential nutrients to foods（2015修订版）

CAC/GL 77- 2011 Uidelines For Risk Analysis Of Foodborne Antimicrobial Resistance

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