Standards
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CXS 1-1985
General Standard for the Labelling of Prepackaged Foods
CCFL
1985
CXS 3-1981
Standard for Canned Salmon
CCFFP
1981
CXS 13-1981
Standard for Preserved Tomatoes
CCPFV
1981
CXS 17-1981
Standard for Canned Applesauce
CCPFV
1981
CXS 19-1981
Standard for Edible Fats and Oils not Covered by Individual Standards
CCFO
1981
CXS 33-1981
Standard for Olive Oils and Olive Pomace Oils
CCFO
1981
CXS 36-1981
Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated
CCFFP
1981
CXS 37-1991
Standard for Canned Shrimps or Prawns
CCFFP
1991
CXS 38-1981
Standard for Edible Fungi and Fungus Products
CCPFV
1981
CXS 39-1981
Standard for Dried Edible Fungi
CCPFV
1981
CXS 40R-1981
Regional Standard for Chanterelles
CCEURO
1981
CXS 52-1981
Standard for Quick Frozen Strawberries
CCPFV
1981
CXS 53-1981
Standard for Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes)
CCNFSDU
1981
CXS 57-1981
Standard for Processed Tomato Concentrates
CCPFV
1981
CXS 60-1981
Standard for Canned Raspberries
CCPFV
1981
CXS 62-1981
Standard for Canned Strawberries
CCPFV
1981
CXS 66-1981
Standard for Table Olives
CCPFV
1981
CXS 67-1981
Standard for Raisins
CCPFV
1981
CXS 69-1981
Standard for Quick Frozen Raspberries
CCPFV
1981