ลำดับ |
ชื่อเรื่อง
|
63 |
Principles for food import and export inspection and certification
( ดูเพิ่มเติม) |
64 |
Principles for the establishment and application of microbiological criteria for foods
( ดูเพิ่มเติม) |
65 |
Guidelines for the design of control measures for streetvended foods in Africa
( ดูเพิ่มเติม) |
66 |
Guidelines for use of nutrition claims
( ดูเพิ่มเติม) |
67 |
Guidelines for use of the term " HALAL"
( ดูเพิ่มเติม) |
68 |
Guidelines for the exchange of information between countries on rejections of imported food
( ดูเพิ่มเติม) |
69 |
Guidelines for the design, operation, assessment and accreditation of food import and export inspection and certification system
( ดูเพิ่มเติม) |
70 |
Guidelines for the assessment of the competence of testing laboratories involved in the import and export control of food
( ดูเพิ่มเติม) |
71 |
General requirements for natural flavourings
( ดูเพิ่มเติม) |
72 |
Guidelines for the production, processing, labelling and marketing of organically produced foods
( ดูเพิ่มเติม) |
73 |
Recommened methods of sampling for the determination of pesticide residures for compliance with MRLS
( ดูเพิ่มเติม) |
74 |
Guidelines for the development of equivalence agreements regarding food import and export inspection and certification systems
( ดูเพิ่มเติม) |
75 |
Recommened international code of hygienic practice general principles of food hygiene
( ดูเพิ่มเติม) |
76 |
Hazard analysis and critical control point (HACCP) system and guidelines for its application
( ดูเพิ่มเติม) |
77 |
Recommened international code of hygienic practice for canned fruit and vegetable products
( ดูเพิ่มเติม) |
78 |
Recommened international code of hygienic practice for dried fruits
( ดูเพิ่มเติม) |
79 |
Recommened international code of hygienic practice for desiccated coconut
( ดูเพิ่มเติม) |
80 |
Recommened international code of hygienic practice for dehydrated fruits and vegetables including edible fungi
( ดูเพิ่มเติม) |
81 |
Recommened international code of hygienic practice for tree nuts
( ดูเพิ่มเติม) |
82 |
Recommened international code of hygienic practice for the processing and handling of quick frozen foods
( ดูเพิ่มเติม) |
83 |
Recommened international code of hygienic practice for fresh meat
( ดูเพิ่มเติม) |
84 |
Recommened international code of hygienic practice for processed meat and poultry products
( ดูเพิ่มเติม) |
85 |
Recommened code of hygienic practice for poultry processing
( ดูเพิ่มเติม) |
86 |
Recommened international code of hygienic practice for egg products
( ดูเพิ่มเติม) |
87 |
Recommended international code of practice for the operation of irradiation facilities used for the treatment of foods
( ดูเพิ่มเติม) |
88 |
Code of ethics for international trade in food
( ดูเพิ่มเติม) |
89 |
Recommened international code of hygienic practice for foods food infants and children
( ดูเพิ่มเติม) |
90 |
Recommened international code of hygienic practice for low-acid and acidified low-acid canned foods
( ดูเพิ่มเติม) |
91 |
Recommened international code of hygienic practice for low-acid and acidified low-acid canned foods
( ดูเพิ่มเติม) |
92 |
Recommened international code of hygienic practice for game
( ดูเพิ่มเติม) |
93 |
Recommened international code of hygienic practice for the processing of frog legs
( ดูเพิ่มเติม) |
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Codex alimentarius
