Codex Committee on Food Hygiene (CCFH)
CXC 1-1969
General Principles of Food Hygiene
CCFH
1969
CXC 15-1976
Code of Hygienic Practice for Eggs and Egg Products
CCFH
1976
CXC 19-1979
Code of Practice for Radiation Processing of Food
CCFH
1979
CXG 21-1997
Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods
CCFH
1997
CXC 23-1979
Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods
CCFH
1979
CXC 30-1983
Code of Hygienic Practice for the Processing of Frog Legs
CCFH
1983
CXG 30-1999
Principles and Guidelines for the Conduct of Microbiological Risk Assessment
CCFH
1999
CXC 33-1985
Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters
CCFH
1985
CXC 39-1993
Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering
CCFH
1993
CXC 40-1993
Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods
CCFH
1993
CXC 46-1999
Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life
CCFH
1999
CXC 47-2001
Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food
CCFH
2001
CXC 48-2001
Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)
CCFH
2001
CXC 53-2003
Code of Hygienic Practice for Fresh Fruits and Vegetables
CCFH
2003
CXC 57-2004
Code of Hygienic Practice for Milk and Milk Products
CCFH
2004
CXG 61-2007
Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods
CCFH
2007
CXG 63-2007
Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM)
CCFH
2007
CXC 66-2008
Code of Hygienic Practice for Powdered Formulae for Infants and Young Children
CCFH
2008
CXG 69-2008
Guidelines for the Validation of Food Safety Control Measures
CCFH
2008
CXG 73-2010
Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood
CCFH
2010