Standards
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a standard by clicking on the green symbol in the available languages indicated.
CXG 86-2015
Guidelines for the Control of Trichinella Spp. in Meat of Suidae
CCFH
2015
CXG 86-2015
Guidelines for the Control of Trichinella Spp. in Meat of Suidae
CCFH
2015
EN
FR
ES
AR
ZH
RU
CXS 87-1981
Standard for Chocolate and Chocolate Products
CCCPC
1981
CXS 87-1981
Standard for Chocolate and Chocolate Products
CCCPC
1981
EN
FR
ES
AR
ZH
RU
CXS 88-1981
Standard for Corned Beef
CCPMPP
1981
CXS 88-1981
Standard for Corned Beef
CCPMPP
1981
EN
FR
ES
AR
ZH
RU
CXS 89-1981
Standard for Luncheon Meat
CCPMPP
1981
CXS 89-1981
Standard for Luncheon Meat
CCPMPP
1981
EN
FR
ES
AR
ZH
RU
CXG 89-2016
Principles and guidelines for the exchange of information between importing and exporting countries to support the trade in food
CCFICS
2016
CXG 89-2016
Principles and guidelines for the exchange of information between importing and exporting countries to support the trade in food
CCFICS
2016
EN
FR
ES
AR
ZH
RU
CXS 90-1981
Standard for Canned Crab Meat
CCFFP
1981
CXS 90-1981
Standard for Canned Crab Meat
CCFFP
1981
EN
FR
ES
AR
ZH
RU
CXG 90-2017
Guidelines on Performance Criteria for Methods of Analysis for the Determination of Pesticide Residues in Food and Feed
CCPR
2017
CXG 90-2017
Guidelines on Performance Criteria for Methods of Analysis for the Determination of Pesticide Residues in Food and Feed
CCPR
2017
EN
FR
ES
AR
ZH
RU
CXG 91-2017
Principles and Guidelines for Monitoring the Performance of National Food Control Systems
CCFICS
2017
CXG 91-2017
Principles and Guidelines for Monitoring the Performance of National Food Control Systems
CCFICS
2017
EN
FR
ES
AR
ZH
RU
CXS 92-1981
Standard for Quick Frozen Shrimps or Prawns
CCFFP
1981
CXS 92-1981
Standard for Quick Frozen Shrimps or Prawns
CCFFP
1981
EN
FR
ES
AR
ZH
RU
CXG 92-2019
Guidelines for Rapid Risk Analysis Following Instances of Detection of Contaminants in Food where there is No Regulatory Level
CCCF
2019
CXG 92-2019
Guidelines for Rapid Risk Analysis Following Instances of Detection of Contaminants in Food where there is No Regulatory Level
CCCF
2019
EN
FR
ES
AR
ZH
RU
CXG 93-2021
Principles and Guidelines for the assessment and use of voluntary third-party assurance programmes
CCFICS
2021
CXG 93-2021
Principles and Guidelines for the assessment and use of voluntary third-party assurance programmes
CCFICS
2021
EN
FR
ES
AR
ZH
RU
CXS 94-1981
Standard for Canned Sardines and Sardine-Type Products
CCFFP
1981
CXS 94-1981
Standard for Canned Sardines and Sardine-Type Products
CCFFP
1981
EN
FR
ES
AR
ZH
RU
CXG 94-2021
Guidelines on integrated monitoring and surveillance of foodborne antimicrobial resistance
TFAMR
2021
CXG 94-2021
Guidelines on integrated monitoring and surveillance of foodborne antimicrobial resistance
TFAMR
2021
EN
FR
ES
AR
ZH
RU
CXS 95-1981
Standard for Quick Frozen Lobsters
CCFFP
1981
CXS 95-1981
Standard for Quick Frozen Lobsters
CCFFP
1981
EN
FR
ES
AR
ZH
RU
CCNFSDU
2022
EN
FR
ES
AR
ZH
RU
CXS 96-1981
Standard for Cooked Cured Ham
CCPMPP
1981
CXS 96-1981
Standard for Cooked Cured Ham
CCPMPP
1981
EN
FR
ES
AR
ZH
RU
CXS 97-1981
Standard for Cooked Cured Pork Shoulder
CCPMPP
1981
CXS 97-1981
Standard for Cooked Cured Pork Shoulder
CCPMPP
1981
EN
FR
ES
AR
ZH
RU
CXG 97-2022
Guidelines for the Recognition of Active Substances or Authorized Uses of Active Substances of Low Public Health Concern that are Considered Exempted from the Establishment of Maximum Residue Limits or do not give rise to Residues
CCPR
2022
CXG 97-2022
Guidelines for the Recognition of Active Substances or Authorized Uses of Active Substances of Low Public Health Concern that are Considered Exempted from the Establishment of Maximum Residue Limits or do not give rise to Residues
CCPR
2022
EN
FR
ES
AR
ZH
RU
CXS 98-1981
Standard for Cooked Cured Chopped Meat
CCPMPP
1981
CXS 98-1981
Standard for Cooked Cured Chopped Meat
CCPMPP
1981
EN
FR
ES
AR
ZH
RU
CXS 99-1981
Standard for Canned Tropical Fruit Salad
CCPFV
1981
CXS 99-1981
Standard for Canned Tropical Fruit Salad
CCPFV
1981
EN
FR
ES
AR
ZH
RU
