ลำดับ |
หมายเลข Codex
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1 |
CAC/GL 1 / Codex general guidelines on claims
( ดูเพิ่มเติม) |
2 |
CAC/GL 1 / Codex general guidelines on claims
( ดูเพิ่มเติม) |
3 |
CAC/GL 2 / Codex guidelines on nutrition labelling
( ดูเพิ่มเติม) |
4 |
CAC/GL 2 / Codex guidelines on nutrition labelling
( ดูเพิ่มเติม) |
5 |
CAC/GL 4 / Codex general guidelines for the utilization of vegetable protein products (VPP) in foods
( ดูเพิ่มเติม) |
6 |
CAC/GL 5 / Guidelines levels for radionuclides in foods following accidental nuclear contamination for use in international trade
( ดูเพิ่มเติม) |
7 |
CAC/GL 5 / Guidelines levels for radionuclides in foods following accidental nuclear contamination for use in international trade
( ดูเพิ่มเติม) |
8 |
CAC/GL 6 / Guideline levels for vinyl chloride monomer and acrylonitrile in food and packaging
( ดูเพิ่มเติม) |
9 |
CAC/GL 7 / Guideline levels for methylmercury in fish
( ดูเพิ่มเติม) |
10 |
CAC/GL 8 / Guidelines on formulated supplementary foods for older infants and young children
( ดูเพิ่มเติม) |
11 |
CAC/GL 9 / General principles for the addition of essential nutrients to foods
( ดูเพิ่มเติม) |
12 |
CAC/GL 10 / Advisory lists of mineral salts and vitamin compounds for use in foods for infants and children
( ดูเพิ่มเติม) |
13 |
CAC/GL 11 / Guidelines for mixed fruit juices
( ดูเพิ่มเติม) |
14 |
CAC/GL 12 / Guidelines for mixed fruit nectars
( ดูเพิ่มเติม) |
15 |
CAC/GL 13 / Guidelines for the preservation of raw milk by use of the lactoperoxidase system
( ดูเพิ่มเติม) |
16 |
CAC/GL 14 / Guide for the microbiological quality of spices and herbs used in processed meat and poultry products
( ดูเพิ่มเติม) |
17 |
CAC/GL 15 / Guidelines for the use of non-meat protein products in processed meat and poultry products
( ดูเพิ่มเติม) |
18 |
CAC/GL 17 / Guidelines procedures for the visual inspection of lots of canned foods for unacceptable defects
( ดูเพิ่มเติม) |
19 |
CAC/GL 18 / Guidelines for the application of the hazard analysis critical control point (HACCP) system
( ดูเพิ่มเติม) |
20 |
CAC/GL 19 / Guidelines for the exchange of information in food control emergency situations
( ดูเพิ่มเติม) |
21 |
CAC/GL 20 / Principles for food import and export inspection and certification
( ดูเพิ่มเติม) |
22 |
CAC/GL 21 / Principles for the establishment and application of microbiological criteria for foods
( ดูเพิ่มเติม) |
23 |
CAC/GL 22 / Guidelines for the design of control measures for streetvended foods in Africa
( ดูเพิ่มเติม) |
24 |
CAC/GL 23 / Guidelines for use of nutrition claims
( ดูเพิ่มเติม) |
25 |
CAC/GL 24 / Guidelines for use of the term " HALAL"
( ดูเพิ่มเติม) |
26 |
CAC/GL 25 / Guidelines for the exchange of information between countries on rejections of imported food
( ดูเพิ่มเติม) |
27 |
CAC/GL 26 / Guidelines for the design, operation, assessment and accreditation of food import and export inspection and certification system
( ดูเพิ่มเติม) |
28 |
CAC/GL 27 / Guidelines for the assessment of the competence of testing laboratories involved in the import and export control of food
( ดูเพิ่มเติม) |
29 |
CAC/GL 29 / General requirements for natural flavourings
( ดูเพิ่มเติม) |
30 |
CAC/GL 32 / Guidelines for the production, processing, labelling and marketing of organically produced foods
( ดูเพิ่มเติม) |
31 |
CAC/GL 33 / Recommened methods of sampling for the determination of pesticide residures for compliance with MRLS
( ดูเพิ่มเติม) |
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Codex alimentarius
