ลำดับ |
หมายเลข Codex
|
1 |
CAC/RCP 1 / Recommened international code of hygienic practice general principles of food hygiene
( ดูเพิ่มเติม) |
2 |
CAC/RCP 2 / Recommened international code of hygienic practice for canned fruit and vegetable products
( ดูเพิ่มเติม) |
3 |
CAC/RCP 3 / Recommened international code of hygienic practice for dried fruits
( ดูเพิ่มเติม) |
4 |
CAC/RCP 4 / Recommened international code of hygienic practice for desiccated coconut
( ดูเพิ่มเติม) |
5 |
CAC/RCP 5 / Recommened international code of hygienic practice for dehydrated fruits and vegetables including edible fungi
( ดูเพิ่มเติม) |
6 |
CAC/RCP 6 / Recommened international code of hygienic practice for tree nuts
( ดูเพิ่มเติม) |
7 |
CAC/RCP 8 / Recommened international code of hygienic practice for the processing and handling of quick frozen foods
( ดูเพิ่มเติม) |
8 |
CAC/RCP 11 / Recommened international code of hygienic practice for fresh meat
( ดูเพิ่มเติม) |
9 |
CAC/RCP 13 / Recommened international code of hygienic practice for processed meat and poultry products
( ดูเพิ่มเติม) |
10 |
CAC/RCP 14 / Recommened code of hygienic practice for poultry processing
( ดูเพิ่มเติม) |
11 |
CAC/RCP 15 / Recommened international code of hygienic practice for egg products
( ดูเพิ่มเติม) |
12 |
CAC/RCP 19 / Recommended international code of practice for the operation of irradiation facilities used for the treatment of foods
( ดูเพิ่มเติม) |
13 |
CAC/RCP 20 / Code of ethics for international trade in food
( ดูเพิ่มเติม) |
14 |
CAC/RCP 21 / Recommened international code of hygienic practice for foods food infants and children
( ดูเพิ่มเติม) |
15 |
CAC/RCP 23 / Recommened international code of hygienic practice for low-acid and acidified low-acid canned foods
( ดูเพิ่มเติม) |
16 |
CAC/RCP 23 / Recommened international code of hygienic practice for low-acid and acidified low-acid canned foods
( ดูเพิ่มเติม) |
17 |
CAC/RCP 29 / Recommened international code of hygienic practice for game
( ดูเพิ่มเติม) |
18 |
CAC/RCP 30 / Recommened international code of hygienic practice for the processing of frog legs
( ดูเพิ่มเติม) |
19 |
CAC/RCP 31 / Recommened international code of hygienic practice for dried milk
( ดูเพิ่มเติม) |
20 |
CAC/RCP 32 / Recommened international code of hygienic practice for the production, storage and composition of mechanically separated meat and poultry meat intende
( ดูเพิ่มเติม) |
21 |
CAC/RCP 33 / Recommened international code of hygienic practice for the collecting, processing and marketing of natural mineral waters
( ดูเพิ่มเติม) |
22 |
CAC/RCP 36 / Recommened international code of practice for storage and transport of edible oils and fats in bulk
( ดูเพิ่มเติม) |
23 |
CAC/RCP 39 / Recommened international code of practice for precooked and cooked foods in mass catering
( ดูเพิ่มเติม) |
24 |
CAC/RCP 40 / Recommened international code of practice for aseptically processed and packaged low-acid foods
( ดูเพิ่มเติม) |
25 |
CAC/RCP 41 / Recommened international code of hygienic practice for ante-mortem and post-mortem inspection of slaughter animal and for ante-mortem and post-mortem
( ดูเพิ่มเติม) |
26 |
CAC/RCP 42 / Recommened international code of hygienic practice for spices and dried aromatic plants
( ดูเพิ่มเติม) |
27 |
CAC/RCP 43 / Recommened international code of hygienic practice for the preparation and sale of street-vended foods (Regional standard-Latin America and the Caribb
( ดูเพิ่มเติม) |
28 |
CAC/RCP 44 / Recommened international code of hygienic practice for packaging and transport of tropical fresh fruit and vegetables
( ดูเพิ่มเติม) |
29 |
CAC/RCP 45 / Code of practice for the reduction of aflatoxin B1 in raw materials and supplemental feedingstuffs for milk producing animals
( ดูเพิ่มเติม) |
| |
|
| |
|
This site is copyright @ 2005 สำนักหอสมุดและศูนย์สารสนเทศวิทยาศาสตร์และเทคโนโลยี
หน่วยงานนี้ทำข้อมูลโดยมีวัตถุึประสงค์หลักเพื่อการศึกษาค้นคว้าเท่านั้น มิใช่เพื่อการแสวงหาผลกำไร
Codex alimentarius
