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标准名称 发布日期 实施日期 收藏

(EU) No 37/2010 on pharmacologically active substances and their classification regarding maximum residue limits in foodstuffs of animal origin（动物源性食品的最大残留限量）

(EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC

CAC/RCP 43-1997, Rev.1-2001 Revised Code Of Hygienic Practice For The Preparation And Sale Of Street Foods (Regional Code - Latin America And The Caribbean)

CAC/RCP 32-1983 Recommended International Code Of Practice For The Production, Storage And Composition Of Mechanically Separated Meat And Poultry Meat Intended For Further Processing

Portion Of Commodities To Which Codex Maximum Residue Limits Apply And Which Is Analyzed

CAC/RCP 59 -2005 Code Of Practice For The Prevention And Reduction Of Aflatoxin Contamination In Tree Nuts（Adopted 2005, revision 2006, 2010）

CAC/RCP 28-1983 Recommended International Code of Practice for Crabs

CAC/RCP 13-1976 Recommended International Code Of Hygienic Practice For Processed Meat And Poultry Products

CAC/RCP 18-1978 Recommended International Code of Hygienic Practice for Molluscan Shellfish

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

CAC/RCP 27-1983 Recommended International Code of Practice for Minced Fish Prepared by Mechanical Se

CAC/RCP 9-1976 Recommended International Code of Practice for Fresh Fish

CAC/RCP 24-1979 Recommended International Code Of Practice For Lobsters

CODEX STAN A-8(c)-1978 CODEX GENERAL STANDARD FOR PROCESS(ED) CHEESE PREPARATIONS (PROCESS(ED) CHE

CA/RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE

CAC/RCP 11-1976 Recommended International Code Of Hygienic Practice For Fresh Meat

CODEX STAN C-9-1967 CODEX INTERNATIONAL INDIVIDUAL STANDARD FOR EMMENTALER

CODEX STAN C-31-1973 CODEX INTERNATIONAL INDIVIDUAL STANDARD FOR CREAM CHEESE (RAHMFRISCHKASE)

CAC/MISC 5-1993, Amended 2003 Glossary Of Terms And Definitions (Residues Of Veterinary Drugs In Foods)

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

CAC/RCP 37-1989 Recommended International Code of Practice for Cephalopods

CODEX STAN C-16-1968 CODEX INTERNATIONAL INDIVIDUAL STANDARD FOR COTTAGE CHEESE, INCLUDING CREAMED

CODEX STAN C-35-1978 CODEX INTERNATIONAL STANDARD FOR EXTRA HARD GRATING CHEESE

(EC) No 1152/2009 imposing special conditions governing the import of certain foodstuffs from certain third countries due to contamination risk by aflatoxins and repealing Decision 2006/504/EC（含中文翻译稿）

Nisin（Nisin Preparation; INS No. 234）乳酸链球菌素

CODEX STAN C-15-1968 CODEX INTERNATIONAL INDIVIDUAL STANDARD FOR PROVOLONE

CAC/RCP 56–2004 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF LEAD CONTAMINATION IN FOODS

CODEX STAN C-33-1973 CODEX INTERNATIONAL INDIVIDUAL STANDARD FOR CAMEMBERT

CODEX STAN 166-1989 Codex Standard For Quick Frozen Fish Sticks (Fish Fingers), Fish Portions And Fish Fillets - Breaded

CODEX STAN 147-1985 CODEX STANDARD FOR COCOA BUTTER CONFECTIONERY

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