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Report of the Joint FAO/WHO Conference FOOD STANDARDS Geneva, 1-5 October 1962 FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS ‘WORLD HEALTH ORGANIZATION LINORM 62/8 October 1962 REPORT OF THE JOINT FAO/WHO CONFBRENCE ON FOOD STANDARDS Geneva, 1~5 October 1962 DUDEK page Officers of the Conference and Agenda ss + ees eee eeee 2 Joint FAO/WHO Program on Food Standards ++ eseereres 2 Guidelines for the Codex Alimentarius Commission «+++ .+«+ 35 5-18 Date of First Sesdion of the Codex Alimentarius Commission.» + 3 Finance of the Joint FAO/WHO Program on Food Standarda «42. 3-4 Appendix 1 List of Participants 2. e+e seeeeeees 19-28 Appendix 2 Resolution 12/61 of the FAO Conference, Movember 1961 wwe ee eee eee ee eee 29-31 Appendix 3 Resolution EB29.R23 of the WHO Exeoutive Board, January 1962 see eee eee eens 32 Appendix 4 Survey of International Organizations Working on Food Standards (Third Bdition) ...+. + 33-68 SUMMARY OF POINTS FOR ACTION BY GOVERNMENTS - Date of First Session of the Codex Alimentarius Commission (see page 3, paras (k)) = Finance of Joint FAO/WHO Program on Food Standards + Governnents which have already committed funds or which are interested in so doing are requested to make their contributions available through the Director-General of FAO as early as possible in order to permit effective planning (see peqe 3, paras. (1) and (m)) = Recommended establishment of national Codex Alimentarius Connittece (see page 9, pare. 18, and page 12, para. 30 This report is issued by the Program Liaison Division, FAO, Rome, Italy. Ref. Mo. ALINORM 62/8 October 1962 REPORT OF THE JOINT PAO/WHO CONFERENCE ON FOOD STANDARDS Goneva, 1-5 October 1962 OFFICERS OF THE CONFERENCE AND AGENDA (a) The Joint FAO/WHO Conference on Food Standards met in the Palais des Nations, Geneva, 1-5 October 1962. Representatives of 44 member countries of FAO and/or WHO attended together with observers from 24 international organiZations (see Appendix 1). () he Conference was held on the recommendation of the FAO Conference at its Eleventh Session (see its Resolution 12/61 of November 1961, set ou’ in Appendix 2) and of the WHO Executive Board at its Twenty-ninth Session (ego ite Resolution £529,823 of 19 January 1962, cot out in Appendix 3). : {o) ‘The Conference elected Minister Dr. E. Foisst (Switzerland) as its Chairman, Mr, J.L, Harvey (USA) and Dr, T.N'Doyé (Senegal) were elected Vice-Chairmen. Mr. J.H.V. Davies (U.K.) and Mr. G, Weill (France) were appointed rapporteurs, (a) ‘The Conference considered the following main subjects: (4) Proposals by the FAO Conference for a Joint FAO/WHO Programme on Food Standards having as its principal organ the Codex Alinentarius Commission set up by FAO Conference Resolution 12/61 cited above. (44) Guidelines for the work of the Codex Alimentarius Commission, (iii) Date of First Session of the Codex Alimentarius Commission, (iv) Finance of the Joint FAO/WHO Programme on Food Standards. Each of these subjects is covered separately below. Page 2 Joint FAO/WHO Programme on Food Standards (e) The Conference reviewed and fully eniorsed the need to develop end simplify work on international food standards, both on a world-wide and regional basis. This work was of great importance to developed end developing countries alikes (2) The Conference drew attention to the many problems involved in setting up such standarde and emphasized the need to study then from the health, scientific, technological, economic and administrative points of view. Only by following this mltiple approach would it be possible to make the widely desired progress in this ficld. (ge) The Conference therefore endorsed the proposals made by the FAO Conference at its Pleventh Session (see Avpendix 2) for a Joint PAO/WHO Progranme on Food Standards whose principal organ would be the Joint FAO/WHO Codex Alimentarius Commission, By these means the facilities of oth FAO and WHO yould: be available to tackle the problems involved in their many aspects, It was also recognized that for this purpose any intended expenditure involved would be covered by the special Trust Fund, set up for this purpose at least until the year 1964* (see paragraphe (1) to (0) below), (a) ‘The Conference requested the Director-General of WHO to communicate its endorsement of the proposed Joint Programme to the appropriate bodies of WHO, * Note: he French delegation reiterated the reservations it had made at the time of the adoption of the resolution establishing the Codex Alimentarius Commission at the Eleventh Session of the FAO Conference. ‘The reservations concerned essentially the method of finance of these activities and the resulting consequences as regards the methods of work. - Page 3 Guidelines for the work of the Codex Alimentarius Commission (a) The Conference considered in detail suggestions concerning the work of the Codex Alinentarius Commission submitted to it jointly by the Directors-Generel of FAO ani WHO, After full discussion, the Conference ‘then adopted the guidelines set out on pages 5-18 of this report. (a) The Conference believed that by following these guidelines, the Commission would be able to build upon the traditions and further the ains of the far-sighted European Council of the Codex Alimentarius founded ty Minister Hans Frenzel of Austria as well as the Cédigo Latino- Americano de Alimentos, launched under the leadership of Dr. Carlos C. Grau of Argentinas this work would be effectively contimed and developed to the benefit of all countries interested in internationally adopted food standards, Date of First Session of the Codex Alimentarius Conmission (de) Subject to onlowééaent by the appropriate bodies of WHO, the, Conference suggested thet the Direotors-General of FAO and WHO call the first session of the Codex Alimentarius Commission to meet at FAO headquarters in Rome commencing on Monday, 24 June 1963. The Conference understood that this first session might require 9 or 10 days in view of ite combination with the already planned Joint ‘FAO/WHO Conference on Food Additives. Finance of the Joint FAO/WHO Programme on Food Standards (1) The Conference reviewed in outline the finance of the Joint FAO/WHO Programme on Food Standards, Tt took note thet under FAO Conference Resolution 12/61, a special Trust Fund had been set up for this purpose, to which goveranents were asked to make voluntary contributions, in accordance with Articles 8 and 9 of the Statutes of the Codex Mlinen- tarius Commission (see Appendix 2), Monies contributed to the Trust Fund are allocated exclusively to the Joint Programme and umsed sums will be carried over to the noxt year or returned to contributors. (m) The Conference noted with approval that in the first six months since the establishment of the Trust Fund over 350,000 had been received or committed for the year 1962 by a total of nine governments. A sum of about 855,000 had also teen received or committed by ten governnents for the year 1963. In this way and by taking into account @ carry-over from 1962 which was not e full year for the purpose of the Programme, about $90,000 was alzeady estimated to become available for 1963. Other governments were understood to be actively considering a contribution. Estimated expenditure for 1963 was put at some $75,000 in accordance with figures made available to the PAO Conference when approving tho Resolution cited above; the future of the Programme through 1963 ‘therefore appeared very encouraging. Page 4 (n) The Conference appreciated that no exact pattern of expenditure or scale of contributions cowla be fixed at the presont carly stage of the programme. This however should be done as soon as practicable, in order to clarify the position for contributing governments. (0) In respect of the method of finance, the Conference noted that it appeared that cone governnents preferred to see the costs borne by the regular budgets of the two international agencies instead of by a special FAO Trust Fund. It was further noted that this matter would be reviewed by the FAO Conference at its Twelfth Session in November 1963. If the FAO Conference should decide to modify the method of finance, the Director General of PAO would consult with the DirectorGeneral of WHO, who would study the proposals and submit them to the appropriate bodies of WHO for consideration and decision, It was noted that at the present stage the Director-General of WHO was not in a position to make any commitment in this respect. Page 5 GUIDELINES FOR THE CODEX ALINENTARTUS COMMISSTON Part I Purpose and Scope of the Codex Alimentarius Purpose 1 The Codex Alimentarius is to be a collection of internationally adopted food standards presented in a unified form. These food standards ain at protecting consumers? health and ensuring fair practices in the food trade, Their publication is intended to promote the standardization of foodstuffs in the various varts of the world, to facilitate harsonization of standards and in so doing to further the developnent of the international food trade. 2. ‘The pursuit of these objectives will help to simplify international food standards work and avoid duplication, Scope, ‘The Conference recommended that the Codex should in time include all the principal foods whether processed, semi-procéssed or raw, for direct sale to the consumer or, where appropriate, for marufacturing purposes. ‘The Codex should in partioular tale in the whole range of food additives and contaminants, since this highly complicated problem affects practically all processed foods as well as an ever-increasing mmber of raw foods. 4 Many food codes (for example the Spanish, the Swiss, ani the Cédigo Latino-Americano de Alimentos) also include cosmetics and other objects of everyday use, components of which may be ingested by the human organism, The Codex should not at present include these products. 5: Food hygiene rules are in many countries handled indepeniently of the food standards based upon them, On the other hand, an international programme of food standards having among its primary aims assistance to developing countries in this sector, cannot take these rules for granteds @ product may well conform to an exacting standard of composition and labelling but not be acceptable due to unbygienic manufacturing conditions. Moreover, the need for basic food hygiene rules has become increasingly apparent from international food standards work already under way. Such rules should be included in the Codex. 6. Given this wide scope, the question of priorities is clearly of great importance (see Part IV below). To Me 10. Page 6 Nature and type of standards to be included in the dodex Nature Before considering the nature of standards to be set up by the Commission, the Conference recalled a general observation of basic importances a food standard aims at ensuring the marketing of a sound, wholesome product, correctly labelled and presented. It does not intend to affect consumer preference, but aims at ensuring that the consumer can know what he is buying. This observation applies with even greater weight to an international food standard. The Conference considered two sorts of standard: the minimum “platform” standard and the higher standand generally referred to as a “Srading" standard. By accepting a minimum platform standard, a government nonely undertakes to efisire that its own corresponding national standards shall not be less “figorous. On the other hand, this does not preclude their use for trading purposes (in respect of both hygiene and other roquirements), provided it is understood that they would not support price decisions for a product conforming to higher standanis, Netional standards may well be, and in many cases often are, more exacting in their requirements ‘than such minimm platform standards, and would of course apply to all imports into that country. In this case, national standards are said to be "higher" than the international minimm platform standards, International minimm platform standards have been successfully established under the current FAO programme on the "Code of Principles concerning Milk ani Milk Products". The basic standard worked out under this programms, the "Code of Principles" itself, has been accopted by no Jess than 50. governments. Minium platform standards can be of real use for trading purposes to developed countries where national standards are usually rigorous, as well ae to developing countries, A striking exauple of this is given by the minimun standarde for dried milk, also elaborated unier the Code of Principles and now accepted by all the main producers of thie product. hon the standard becomes applicable after an already agreed transitiona: period, it is expected to have a substantial influence on international trade in dried milke ne 12. 13. Page 7 ‘The acceptance of trading standards by a governnent implies that all products affected mst conform to them if they are tobe freely imported and sold within its jurisdiction, Such standards can either ‘be recommended for voluntary acceptance or, in highly integrated communitic cen directly form the object of interstate legislation after passing ‘through appropriate machinery, This second method is now being followed by the countries of the European Economic Community (Suropean Common Market), through its secretariat in Brussels. The Conference therefore recommended that the Commission work Poth on the establishment of a minimum platform standard for each product, acceptable on as wide a basis as possible (on the understanding that acceptance of the minimum standard in no wey limit the existence or establishment of higher national standards) and, concurrently, on additional realistic higher international standards appropriate to individual regions, whenever this appears desirable, The last group of standards would aim at being used as actual trading standarde amongst the countries accepting thon (each standard published in the Codex should ‘be accompanied by a list of such countries). A mumber of developing * countries have already sot up dual standards on the same lines, minimum standards for provisional hone use and higher standaris for export. The minimm standards to ba published in the Codex will be of primary use to such countries, In this connection, the Conference considered it useful to clarity the meaning of the expression “higher" standard. It is often said that a standard should be as "high" as possible, tut the expression is used very loosely, It is in general correctly used in relation to standards of hygiens and purity. It is ambiguous in the case of non-mutritional compositional elements: a standard prohibiting the use of a certain additive is not necessarily "higher" than one which permits it, It oan be misleading in the case of nutritional compositional elements: « milk powier standard providing for a greater fat content is said to be “higher” than one providing for a lower fat content. This last statement is correct if by "higher" is understood "richer", tut it would be incorrect if the "higher" standard wore intended to be more desirable as such and ‘therefore on all counts superior to a "lower" standard. In fact, subject to the establishment of a minimum level end adequate labelling require ments to avoid misleading the consumer, "richness" is largely e matter of consumer preference and does not necessarily imply superiority of the product, nor of the corresponding standard. 14. 15. 16. Page & Bype ‘The Conference recommended that the Codex in due course cover all the principal foods and their components in international trade (see paragraph 3 above), The types of standard to be included on the same long-term view should aim at covering all facets of the problem, especially: definition, composition, quality, designation, labelling, sampling, analysis and hygieno. These facets should be studied in their scientific, technical, economic, administrative end legal aspects in order to ensure that the products to vhioh they apply are in all respects suitable for consumption from both the hygienic and commercial points of view, and are correctly desoribed. Wherever the, qidbtion of standards of identity poses special difficulties, thé’Conference recommended that the Commission, having laid dom minimm requirements to be satisfied by a product in order that it may bear a group designation (e.g. "cheese" or "groundmt oil"), designate sub-categories by an appropriate torm not implying quality preferences where compositional differences alons are involved. It should consider as of secondary importance the descriptive designation of these sub- categories (e.g. "full fat cheese,’ "skimmed milk cheese", "refined ground~ mt oil"), Agreement by the Commission on standards designated in this way would already be a notable achievement, Such designations should, of course, always accompany any descriptive designation employed under national standanis or by the trade. In respect of methods of analysis, the Conference recommended that only reference methods and not routine methods should be included in the Codex. 1. 18. 196 ~Page 9 Part IIT Methods of york of the Commission: elaboration and acceptance of standanis The key to the methods of work of the Commission as approved in outline by the FAO Conference (see Appendix 2) is given by the purpose of the Commission itself, This purpose is to simplify and integrate inter- netionel food standards work by allocating priorities, by co-ordinating and supplementing the work of other bodies in this field, and by providing for finalization of draft stendanis at the government level and their publication in ea consolidated Codex Alimentarius, The Commission's work will depend upon draft standards prepared by ad hoo expert groups and by outside bodies, e.g. by international non— governmental organizations, whose own activities are therefore to be fully encouraged in the common interest of the Joint Programme: the Commission's function, except in the finalization ant publication stages of a standard, is esderitially one of distribution end co-ordination of the work involved, It will thus be possible to ensure the preparation of drafts by experts from public administration, fron research institutes and from industry in daily contact with the subject matter, as well as to hendle simltancously a wide range of differing food standards. ‘The Conference considered the need for both world-wide standards and for those of primary interest to « specific region or groups of countries and drew attention to the following factors: (a) International food standards are largely conditioned by similar food habits, As @ result, international trade in food is often localized within regions tut may also cut across regional groups. In some cases, therefore, a standard will be required for a given region but in others ‘by groups of countries belonging to more than one region or even for world-wide use, Health aspects, being of the widest interest, will usually need to be handled on a world-wide basis, (b) The Statutes of the present European Council of the Godex Alimentarius, whose work is to be continued by the Codex Alimentarius Commission within the new FAO/WHO framework*, expressly state that the Buropean Codex foreseen by the Council should also apply "to all extra~ European countries having similar food habits". (c) There was groat interest in the establishment of minimm pletform standards for international use, particularly for developing countries. In some cases the minimm standards could be elaborated in the process of establishing higher standards urgently required for certain regions or groups of countries. * Zditoriel Note: See Appendix 2, paragraph 258, and Appendix 3, introductory paragraph, 21. 22, 23. 2h. Page 10 The Conference therefore recommended methods of work to the Codex Alimentarius Commission which would allow the unhindered development of standards for regions or other groups of countries, whilst at the same time having regard to the interests of both developed andi developing countries outside these areas, To this end, the Conference put forward the following detailed recommendations for the application of the gonoral provisions of the Commission's Statutes laid down by the FAO Conference (See Appendix 2). The Conference felt that the Commission should be free to decide in every case whether a standard upon which it was proposed to work should be elaborated on a world-wide or on a narrower basis. where the Commission determined thet a majority of countries in a region required a standard for that region, such a standard should be prepared, without prejudice to the concurrent or later preparation of similar standards for other regions or groups or on a world-wide basis. In order to encourage further food standards work amdng countries with similar needs in this field, the Conference recommended that the Commission should have the power to appoint from amongst its members one or more co-ordinators for individual regions or groups of countries whenever experience might show this to be desirable. ‘The Conference further suggested that the task of these officers of the Comission would be actively to assist and co-ordinate the work of the various bodies engaged on draft standards within the region or group of countries and to keep the Commission fully informed of these activities, as well as the wishes of countries concerned as to priorities among standanis to be elaborated. By these means, the Conference felt it would be possible to enable standards to be elaborated either on a world-wide or more restricted basis according to the nature and need for each standard among the countries concerned. In partioular, this method would allow the participation of interested ocuntries from outside the region or group of countries for which a standard vas primarily intended without in any way restricting the nature or methods of preparation of the regional standard itself, The Conference therefore recommended that the Commission work on the following linest ~ determination of general lay-out of the Codex = determination in detail of priorities allocation to outside bodies of properatory work discussion of completed draftsby the Commission acceptance by governnents of standards approved hy the Commission publication of standanis in the Codex review and amendment of published standards 1 ‘These phases of the work are outlined below. 256 26. 27. 28. Page 11 Determination of lay-out of the Codex (division into chapters on general provisions, individual products, etc.). Although clearly subject to later change es a result of experience, early agreement by the Commission ona skeleton lay-out would provide a unifying scheme for the whole work of the Commission, It would also simplify the question of priorities and the delegation of preparatory work. The present Buropean Council of the Codex Alimentarius hes proposed the following subdivisions for the Codex which the Conference recommended that the Commission take into full consideration: Sootion I, General Tasic definitions, labelling, sampling, positive lists of additives, eto. Section II, Individual Products Detailed requirements for each product (see paragraph 14 above). " Section III, Methods of Analysis (seo paragraph 16 above). These methods should be included in the Codex either directly or by reference. Determination in detail of priorities on the basis of the proposals approved by the present Conference (see Part IV below). Account should be taken of the fact that the decentralized mothods of work on draft standards permit tho simltancous preparation of a wide range of standards, Judging from experience, some of these drafts would well involve several years! work, whilst others vould be completed mich earlier. The mimber and length of sessions of the Commission dealing with standards in the finalization stages would be adjusted accordingly. Allocation of preparatory work Preparatory work should be carried out by ad hoc expert groups and outside bodies, full account being taken of work already in hand. For this purpose, reference may be made to the Survey of international organizations working on food standards, the third edition of which is set out in Appendix 4. In some cases work is already being or can conveniently be undertaken by an inter-governnental organization of regional or sub- regional coverage which has its own methods of preparation and of finalization of standards at the government level. Examples are the Perianent Commission of the Latin American Food Code, the Organization for Economic Co-operation and Development (OECD) working in conjunction with the Economic Gommission for Europe (UNECE) and the European Economic Community (EEC, the European Common Market). ‘In such cases, the Conference recommended that the Commission make full use of the work carried out by these organizations. 29. cr 32. Page 12 In allocating preparatory work on standards, full use should likewise ve made of the wide technical knowledge and facilities offered by existing non-governmental specialist organizations and by the International Organiza- tion for Standardization (180), In agreement with these organizations, draft standards propared by them would be made available to the Commission for finalizing at the governmental level in accordance with paregrephs 32 to 38 below. Wherever it appears to the Commission that no appropriate outside international body already exists or can conveniently be set up, for example to handle the general part of the Codex (labelling, otc., see paragraph 25 above), preparatory work should be undertaken by an ad hoo expert group of representatives of national Codex Alimentarius Committees, wherever such odies have been established, under the leadership of one of their mmber specifically appointed for this purpose by the Commission, These conmittoos already oxist in a mmber of member countries of the prosent European Council of the Codex Alimentarius and the Conference recommended that they should beset up by all active members of the successor Codex Alimentarius Gonmission, A mumber of ad hoc oxpert groups ara already functioning under ths present Buropean Council of the Codex Alimentarius (see Part IV below). When establishing a standard for a region or group of countries, the ad hoc expert group concerned will consist of representatives of all interested countries from that region or group of countries, and vill be open to observers from outside interested countries. Co-ordination of food standards work among outside bodies is one of the main tasks of the Commission, Particular attention will be needed to ensure that there is no undesirable overlep which could be avoided between regional or sub-regional organizations working on standards for the sans products, The full support of the Commission will be available to further ‘the work of each of these bodies if they so desire. Discussion of completed draft standards by the Commission A draft completed by the methods outlined above is then submitted in good time to all governtents for consideration in order that they may make ‘their comments available to the Commission for discussion at ite next session, When the draft hae been so considered and gains a favourable consensus of opinion in the Commission, full account being taken of the countries principally interested in the standard concerned, it is again referred to governments on this occasion for their acceptance, \hen a dzaft regional standard comes before the Conmission for discussion, broad agzeoment by the countries of that region will be e necessary and sufficient condition for its approval. What constitutes a consensus of opinion in any given case would depend on the nature of the standard under discussion (cege is it a food traded primarily within e region or on a world-wide basis), as well as on the geographical coverage desired for the standard. Tn no case is it therefore possible for a standard desired by one region to be rejected, as respects countries of that region, by outside countries. If-such a division of views arose, two or more standards could be proposed, each with its own area of application clearly indicated in the Codex. 33. 356 36. 37. Page 13 In order that the Commission be in a position to discuss simltaneousiy, in separate conmittees-of-the-whole, technical drafts coming from widely differing fields, it is highly desirable that each country's delegation to sessions of the Commission include an expert for each of the specialist fields affected by the session's agenda. The Commission's rules of procedure, to be adopted at its first session, should reflect this need. Acosptance by governments of standards approved by the On approval by the Commission, standards are commnicated to Member Governments of FAO and/or WHO through these agencies, Irrespective of the geographical coverage intended for a given staniard by the Commission, all approved standards are submitted to all Member Governments with a request that they indicate whether tho standards are acceptable and what action they propose to take to implement any acceptance made. In the case of a standard elaborsted for a given region or group of countries, scoeptance by an appropriate majority of these countries, as decided by the Commission (see paragraph 32), will be a necessary and sufficient condition for its inclusion in the Codex. It will be noted that the FAO Conference in approving the Statutes of the Commission (see_Appendiz 2), included a proviso to Article 1(c) stating that during the first four years of the Commission's work acceptance by European governments alone would be a necessary end sufficient condition for the publication of a standand in the Codex. This clause was intended to underline the urgent need for food standards applicable to the European market and to provide for the publication of Furopean standards oven if agreement on a wider basis should prove impracticable in any given case. The recomendation now mado by the Conference that both regional and world-wide standarde should find their place in the Codex offectively applies the spirit of the clause in practice and at the same time oxtends its benefits to all other regions. As in the case of standards issued under the Code of Principles concerning milk and milk products, mention of government acceptances is accompanied by an indication of any more rigorous national requirements spplicable in the accepting country. This is e useful method of indicating the practical value of any acceptance of a minimum platform standard and should be followed wherever standards of this nature (seo paragraphs 8 to 12 above) are included in the Coder, Zublication of standards in the Codex. When, in the view of the Commission, sufficient government acceptances (seo paragraph 34) of @ standard have been received, account being taken of the nature of the staniard and of the product involved ae in the case of the Commission's earlier discussion of the final draft, the standard is published in the Codex together with a list of the accepting countries, It is recommended ‘that the Codex be published in loose-leaf form in a separate edition for each language. 396 Page 14 Review and smondment of published standards. Although the term "finalized" standard is often used to desoribe an approved draft, no text of a standard is ever "final", but requires constant adaptation to rapidly moving economic and technical conditions. For this reason, the Commission should review and amend published standards at appropriate intervals. Each outside body responsible for preparing a draft standard should be requested to keep the text under regular review and to submit proposals for a revised version to the Commission whenever this appears justified. Position of tho FAO Code of Principles ‘concorning Milic and Mille Produots, In approving proposals for the present programme, tho PAO Conference stated that existing FAO work on food standards should gradually be integrated into it, noting in particular that care would be taken "to avoid adversely affecting the methods and progress of the Code of Principles concerning Milk and Milk Products" (see Appendix 2). The present Conference approved the proposal to carry out these recommend— ations in the first-place by treating the present FAO Committee of * Government Experts on the Code of Principles as henceforth being the specialist body of the Codex Alimentarius Commission for all questions concerning milk products and as such extending its membership to all member countries of both FAO and WHO. a. 42. Page 15 Priorities Given the wide range of standards which it is proposed to include in the Codex, the establishment of a list of priorities is of great Amportance, The task, howevor, is not a simple one since it oan be viewed from several different standpoints, particularly in the case of compositional standards, and many factors need to be considered: before making a choice. The Conference considered that the establishment of priorities would ve ‘the responsibility of the Conmission at its first session. As a guide to the dotermination of priorities, the Conference made the following recommeniations, In any case, before undertaking the development of a standard for a particular product on a world-wide or regional basis, tho Commission should te guided by the existence of a demonstrated need for such a standard. Food additives The Conference felt that high priority should be given to fooa additives (colours, preservatives, emulsifiers, ote,), Food additives enter into practically all processed foods, with the result that @isagreement among countries as to which may be used can have the effect of making many laboriously agreed standards of composition and labelling of little practical value in protecting the consumer's health and in promoting international trade, In this respect, the Conference regarded the work at present being undertaken by the Joint FAO/WHO programme on food additives as complementary to the work outlined hore for the Commission; this work should therefore be contimod, eubject to the decisions of the Second Joint FAO/WHO Conference on Food Additives (see the following paragraph). ‘The Conference therefore proposed that the Commission have as a principal item on the agenda of its first session a survey of the food additives problem, with a view to the early inclusion in the Codex of purity standards and permitted lists of additives. In this way, the Commission would combine the already planned Second Joint FA0/WO Conference on Food Additives, also scheduled for 1963. In its work the Coumission should draw on the reports and mamals issued since 1955 as a result of the first world-wide joint FAO/WHO Conference on Food Additives, as woll as on the pormitted liste established by the Council of Europe and the Suropean Eoonomic Community (see Appendix 4). Material might also then be available fron the ad hoc groups set up by the present Buropean Council of the Codex Alimentarius on this problon. Valuable information night in addition be gained from the experience of several governnonts which have made a special study of these problems, from the series of symposia held by the International Commission of Agricultural Industries (CIIA) and from the work on methods of analysis undertaken vy the International Union of Pure and Applied Chemistry (TUPAC). 436 456 46. Ale 48. 49. Page 16 Unintentional additives or contaminants (especially constituents of packaging materials, pesticides and processing treatment residues) also) present problems of the first importance for the work of the Commission, ‘A survey has been commenced on one aspect of this field, antibiotics in animal feedstuffs, under the present Buropean Council of the Codex Alimentarius as well as by WHO. Some work on pesticides has also been undertaken by FAO/WHO and further proposals are expected by the ad hoo FAO Conference on the Use of Pesticides to be held later this year. General provisions. The Conference recommended that high priority should also be given to the general provisions on food standards to be published in the Codex, especially those on labelling. Early agreement on these basic principles will greatly facilitate work on individual standards as well as help to avoid repetition. The present European Council of the Codex Alimentarius recently accepted a text for the general section of the Codex. This text should be submitted to governments for study prior to the.first session of the Commission, A related long- term undertaking isthe preparation of an international glossary of food terminology already foreseen by the present European Council of the Codex Alimentarius, Methods of sampling and analysis are also of very great importance. In most cases agreement on a standard of composition is meaningless in practice without an agreed method of analysis. It is therefore often necessary to determine a method of analysis. before attempting agreement on the standards of composition affected. An international collection of methods of analysis has been initiated by the present Buropean Council of the Codex Alimentarius. Methods of sampling should also be studied. Basio food hygiene rules are of great importance to all countries and especially to developing countries in tropical climates. Standards of composition in general. As an over-all guide it we suggested that processed products be given first consideration over raw products, with the exception of certain raw products intended for processing (e.g. cocoa beans and wheat) where the need for standard grades is already pressing. Joint UN/FAO World Food Progranme, This programme which is just starting, may require standards to be set up through the Codex Alimentarius Commission for certain of the foods it will handle. The Conmission should. ‘therefore co-operate closely with the Executive Director of the World Food Progranme in any requests of this nature and give them priority. As recommended by the FAO Conference (see Appendix 2), standanis should be dram up for the principal foodstuffs in international trade with special emphasis on products entering the European market. In carrying out this recommendation, the products mentioned in the folloving paragraphs were proposed for the early attention of the Commission: 50. 51. 52. 530 54. 556 56. Page 17 Fats and oils, A draft ie under discussion for these products in an ad hoo group set up by the present Buropean Council of the Codex Alimentarius, Presexved fruits, including jams, canned fruits, jellies ent mamalades, Substantially similar drafts for jams are under consideration ‘by the Baropean Economic Community and an ad hoc group set up by the present European Council of the Codex Alimentarius, Eruit juices. The International Federation of Fruit Juice Producers (IFJU) and the Lieison Committees for Mediterranean Citrus Prait Culture (CLAN) are working on a mmber of draft staniards ani an FAO Working Group under the Committee on Commodity Problems (GOP) has started work on citrus fruit juices. The Hconomic Commission for Burope has also started work in this field. Cocoa beans, cocoa and chocolate, Draft standaris for coca beans are under consideration by an FAO Group under the Committee on Commodity Problems, whilst proposals for cocoa and chocolate are under discussion voth in the European Economic Conminity and in an ed hoo group set up vy the present European Council of the Codex Alimentarius, ork on honey has beon started by the present dex Alimentarius. ¥ Honey and sugars. Buropean Council of the Barly attention should also be given to products for which draft international standards are already available (see Appendiz 4). An interesting example is the standard for edible fungi recently accepted vy the present Buropean Council of the Codex Alimentarius. ‘Though edible fungi are not a product of first importance in international trade, this standard has boen elaborated by the countries most interested and could usefully be submitted for inclusion in the Codex. In partioular, the following international standanie which have already been discussed at the government level by munber of governnents should also receive early consideration by the Commission, To this end the Conference recommended their distribution by the Secretariat together with supporting material wherever appropriate, to ell governments in good time prior to the first session of the Commissions (a) The general provisions, standards for milk products and their methods of sampling and analysis, issued under the FAO Code of Principles concerning Milk and Mill Products". (») The BOz/0ECD standards for fresh fruit and vegotables. (c) The standards for the principal varieties of cheese in inter- national trade, set out in Appendices A’and B of the Convention on Cheese Designations ("Stresa Convention") of 1951". (a) The standards for olive oil from the International Olive Oil Agreoment of 1956. (e) The decisions on food colours and preservations issued by the Council of Europe (Partiel Agreement). % Subject to the procedures mentioned in paragraph 39 abovee ST. 5B. Page 18 ‘The Conference suggested that consideration might also be given to wheat, fish and fish products, meat and meat products, processed vegetables. Summary list of priorities Toa, additives General provisions (labelling, eto.) Methods of sampling and analysis Basic food hygiene rules Fat and oils Preserved fruits, including jams, marmalades, canned fruits and jellies Fruit juices Goooa beans, epcoa and chocolate Honey and sugars Milk and milk products Frosh fruit and vegetables Olive oil Wheat Fish and fish products Keat and meat products Processed vegetables ‘This list is given as a guide only and is not intended to limit the disoration of the Commission in determining priomities. ARGENTINA AUSTRALIA AUSTRIA BRAZIL CAMEROUN page 19 APPENDIX 1 List of Participants Countries Dr Carlos A, Grau, Président du Conseil Latino-américain des Aliments, Galle 13, Wo. 635, La Plata Mr ReA. Edwards, Senior Lecturer in Food Technology, University of Few South Wales, Box 1, Post Office, Kensington, W.3.W. Mr I.E, Smith, Assistant Director, Inspection Services, Department of Primary Industry, Canberra Dr Karl Schindl, Director-General of Public Health, Stubenring 1, Vienna Dr Richard Wildner, Oesterreichische Arbeitagensinscha?t fir Volkegesundheit, ‘Vienna, Dipl. Ing. Dr Robort Harner, Obmann des Fachverbendes der Nakrung- und Genussmittelindustrie Oesterreichs, Vienna Monsieur Josué de Castro, Ambassadeur, Chef de 1a Délégation permanente du Brésil & Gendve Mle Annunciate Padula, Troisitme Secrétaire d'Ambassade et membre de 1a Délégation permanente du Brésil & Genévo Dr Simon Pisrre Tchoungui, Ministre de la Senté publique, Yaoundé Dr R.E, Aretas, Conseiller Technique du Ministre, Ministre de 1a Santé publique, Yaoundé CAaADA CHILE CHINA, REPUBLIC OF CoNGo (Léopolaville) CUBA DENMARK page 20 Dr ReAs Chapman, Assistant Director, Scientific Services, Food and Drug Directorate, Department of National Health and Welfare, Ottawa lir F, Shefrin, Chief, Policies and Prices Section, Beonomics Division, Department of Agriculture, Ottawa Dr Bernardo Poloni, Servicio Nacional de Salud, Dept, Hutricién, Santiago Mr Shen~Teh Hsiang, Director, National Bureau of Standards, Ministry of Economic Affairs, Tainan, Teiven Monsieur iM, Ishibamba, Directeur de la 4° Direction, iinist&re de la Santé publique, Léopoldville Monsieur EB. Canejo-Argudin, Anbassadour, Chef de 1a Délégation permanente & Gendve Ingonioro R, Fernandes do Alaiza, Enpresa Consolidada Conservas de Frutas y Vegetales, BMifioio Sierra Maestra, Piso No. 12, Habana Mr Svond Andersen, Wational Health Service, Copenhagen Mr Sgren Hangen, National Health Service, Copenhagen Kr E, Wortensen, Head of Division, Ministry of Agriculture, Copenhagen Mr, V. Enggaard, Inspector, Heat Products Laboratory, Bilowsvej 13, Copenhagen Ur N.J. Blon-Hanssen, Head of Division, Winistry of Interior, Copenhagen Ur PF, Hjorth Hansen, Legal Adviser of the Federation of Danish Industries, H,C,Anderson Boulevard 18, Copenhagen V lir A. Herlgw, Vice-President, Chem. eng. Grindstedvaorket, Aktoselskabet Grindstea~~ veertet Laboratories, Viby DOMINICAN REPUBLIC BL SALVADOR ECUADOR ‘BYHIOPIA FRANCE CERMAIY, FEDERAL REPUBLIC oF HANA page 21 Dr Luis Bauardo Bscobal-Rodriguez, Conseiller de la Délégation permanente de la République Dominicaine & Genbve Monsieur Pierre Portas, Soorétaire ao la Délégation permanente de la République Dominicaine & Genve Ingenioro Gustavo A. Guerrezo, Anbassaéeur, Représentant permanent do Bl Salvador & Gondve Vonsicur Albert Amy, Consul général de Bl Salvador & Gen’ve Monsieur Carlos Perez Anda Alvoar, Consul de 1'Equateur, SeorStaire de la Délégation permanente de 1'Squateur & Gontve Mr Amaha Eshete, Ohief of Department of Environnental Sanitation, Ministry of Public Health, Addis Ababa Monsieur Gérard Weill, Secrétaire général du Comité Intorministériel de l'Agriculture et de 1'Alinentation, Paris Monsieur R. Souverain, Inspecteur divisiomaire du Service de la Répression dos Fraudes, Paris Mr B, Forschbach, Ministerialdirigent, Federal Winistry of Health, Bonn Dr Walther Fachmann, Federal Ministry of Food, Agriculture and Forestry, Bonn Mr Ginter Klein, Verband fiir Lebensnittel— recht und Lebensnitteliunde, An Hofgarten 16, Bonn Dr Walter Krask, President, Verband ftir Lebensmittelrecht und Lebensmittelkunde, 4m Hofgarten 16, Bonn Dr AsKe Kuta~Dankwa, Bxooutive Secretary, Mational Food and ijiutrition Board, Acora INDIA TRAN ISRAEL TeaLy KOWAL? LEBANOH LUXELBOURG HADAGASCAR MEXICO MONACO WBLMERLANDS page 22 ir M. Dubey, Firet Secretary (Commercial), Bubassy of India, Berne Ur Tofigh Ghafoori, Director of Nutrition Baucation, Food and Nutrition Institute, Rehoran Professor Dr G. Zimmernan, Technion, Israel Institute of Technology (Food Technology Department), Haifa Dott. Calisto Zambrano, Ispettore generale, Hinistero Agricoltura e Foreste, Rome Dott. Carlo Bessler, Yedico provinciale capo, Divisione Igiena alimentare e Nutrizione, Direzione Gonerale Igiene Publica od Ospedali, Ministero della Sanita, Rome Prof. Giuseppe Fabriani, Primo Ricercatore, Istitute nasionale delle Nutriziono, Rone Prof. Dr Francesco Huntoni, Primo Ricercatore, Istituto Superiore di Sanit’, Rome Dr Pier Mario Chergia Confederazione Generale dell! Industria Italiana, Rome Dr Abnad Kamal Hl-Borai, Ministry of Public Health, P.O. Box 5, Kuwait Dr F, Farage, Délégué Nédical, Beirut Dr M, Hécheime, Délégué Nédical, Beirut Vonsieur Henri Krombach, Ingénieur-chimiste, Laboratoire de 1'itat, Luxembourg Dr Rs Rabary Directeur du Cabinet, Ministére de 1a Santé, Tananarive Ings Manuel Marfa Jofe del Departamento de Normalizacién, Hexico, D.F. Monsieur Jean Brunschvig, Vice-Consul de Monaco & Genéve lir A. Keuysse, Director in Chief of Public Health, Winistry of Social Affaire and Public Health, The Hague. NETHERLANDS (continued) NEW ZEALAND NORWAY. POLAND PORTUGAL SENEGAL SOUTH AFRICA page 23 Prof. Dr N.J.L. Dols, Cabinet Adviser, Ministry of Agriculture and Fisheries, The Hague Mr G. fer Haseborg, Secretary, Vorbond ven Nederlandse Werkgevers, The Eague Dr J.P.K. van der Stour, c/o Unilever NeVe, Rotterdan Yr H. Doyle, Agricultural Adviser, Office of the High Conmissionor for New Zealand, London Mr G.8. Fox, Trade Commissioner and First Secretary (Commercial), Office of the rade Commissioner for New Zealand, London Dr Arne Schulerud, National Comoil of Food Control, Norwegian Public Health Services, Royal Norwegian Ministry of Health and Social Welfare, Oslo Mrs Grete Hfyer, Chief of Section, Norwegian Public Health Services, Royal Norwegian Winistry of Health and Social Welfare, Oslo Ur 2. Zaczkiewioz, Vice-President, Polish Stendards Committee, Warsaw Prof. S. Krauze, President, Polish Committees for Codex Alimentarius, Polish Standards Comittee, Warsaw Mr J. Serwatowski, Director of Department, Ministry of Foreign Trade, Warsaw Dr Bernardino de Pinho, Directeur do 1Institut Supérieur d'Hygigne, Lisbonne Dr Thianar N'Doyé Directeur du Service d'Alimentation ot de Nutrition Appliquée, Minist®re de 1a Santé et des Affaires sociales, Dakar Monsieur P, Diouf, Directeur de "Institut de Technologie, Dakar Mr GeAsAs Houzé (Observer), c/o South African Exbassy, 47, Bernastrasse, Berne SPAIN ‘SWEDEN SWITZERLAND ‘TURKEY page 24 Prof. Dr De Mariano de Hingo, Jefe de le Seceién Quimica, Escuela Nacional de Sanided, Medrid Prof. Dr A. Weetlind, Head of Department of Food Hygiono, National Institute of Public Health, Stockholm Prof. Dr EB, Abramson, former Direotor, National Institute of Public Health, Stockholm Monsiour lo Ministre Dr E. Feisst, Vice-Président du Comité National Suisse du Codex Alimentarius, Berne Prof. 0. Higl, Président du Conseil européen du Codex Alimentarius, Berne Monsieur P. Bolle, Adjoint au Sorvico fédéral de 1'Hygiéne publique, et Seorétaire présidentiel du Conseil européen du Codex Alimentarius; Borne Prof. Enil Hess, Chef de l'Institut bactériclogique vétérinaire, Berne Monsiour P, Hohl, Secrétaire du Comité National Suisse de le FAO, Chef do Section & la Division de 1'Agrioulture, Berne Dr P,. Aohermann, Chimiste cantonal, Neuchftel 'Dr P. Borgeaud, Vice~Directeur, Afica SA, La Tour de Peils Monsieur J. Ruffy, Chef du contréle des denrées alimentaires aei. du Service £6déral de 1'Hygitne publique, Berne Prof. Dr Sait Tahsin Tekeli, Faculty of Agriculture of Ankara University, Ankara Dr Mustafa Bagdurak, Direction générale des Affaires vétérinaires au Ministre de L'Agriculture, Ankara ‘UNTIPED KINGDOI ‘UNITED STATES OF AMTRICA VENEZUELA ze page 25 Ur J.E.V. Davies, Principal, Food Standards Division, Ministry of Agriculture, Fisheries and Food, London Dr ReJ.b, Allen, U.K. Netional Codex Alimentarius Committee, c/o Food Manufacturers' Federation, 4, Lygon Place, London, S.W.1. Mr. «J. Brett, U.K. National Codex Alimentarius Committees, o/o Food. Menufacturers' Federation, 4, Lygon Place, London, S.W.1. Mr. F.J. Lawton, U.K. National Codex Alimentarius Committee, c/o Food Manufacturers! Federation, 4, Lygon' Place, London, S.Wel. Dr John L. Harvey, Deputy Commissioner of Food ani Drugs, Department of Health, Baucation and Welfare; Washington Ur Nathan Koonig, Alternate Delegate, U.S. Departnent of Agriculture, Washington Mr A.W. Anderson, Regional Fisheries Attaché (Zurope), American Bubassy, Copenhagen Mr.HsL. Haller, Agricultural Administretor, U.S. Department of Agriculture, Washington Mr Prank Elliott, Director, Foreign Trade Department, Cannors' League of California, Dupont Circle Building, Washington Mr Michael F. Harkel, Markel and Hill, Mumsey Building, Washington 4 Me Harry Moisol, 717 5th Avenue, New York City Prof. Dr He Ceballo, Chief of Food Legislation and Hygiene, School of Public Health, Caracas ‘YUGOSLAVIA page 26 Dr Noukhtar El Wakil, Ministre plénipotentiaire, Délégué permanent du Yémen et Délégué permanent de le Ligue des Etats arabes & Gendvo Mr Stevan So¢, Conseiller de la Délégation permanente de Yougoslavie A Gendve Governmental Organizations International-Coanittee of ‘the Red Gross International Committes of Military Medicine and Pharmacy International Comnission for Agricultural Industries Buropean Economic Community European Comeil of the Codex Alimentarius Beonomic Commission for Europe League of Arab States Organizations Monsieur J.P. Schoenholzer « 7, avenue de la Paix, Gentve (Switzerland) Dr J. Voncken, Secrétaire général 79, rue Saint-Laurent, Lidge (Belgium) Monsieur Henri Frangois Dupont Secrtaire général, 18, avenue de Villars, Paris 7 (France) Dr Charles Bernard, Représentant permanent & Gendve (Switzerland) Dr H, Steiger 23, avenue de la Joyeuse Entrée, Bruxelles 4 (Belgium) Prof. 0. Hogl Taubenstrasse, 18, Berne (Switzerland) Mr H, Jacoby, Director, ECE/FAO Agriculture Division, Palais dos Nations, Goneva (Switzerland) Mr H. NoNally, ECR/FAO Agriculture Division, Peleis des ations, Geneva (Switzerland) Kr F. Moussa Palais Boustane, 18 ruc Youssef, BL Quindi, Cairo (U.AR.) Organisation for Eoonomic Comoperation and Developnent Scandinavian Committee on Food Analysis International Vine and Wine Office Non-Governnental Organisations International Association of Veterinary Food Hygienists Association of the Fish |, . Industries of the Eyropean Economic Community Liaison Conmittee for Mediterranean Citrus Fruit Culture International Dairy Federation Food Law Institute Inter-American Bar Association International Association for Cereal Chemistry International Federation of Fruit Juice Producers International Federation of Margarine Associations page 27 Monsicur Gilbert Deniso Administrateur, OCDE, 2, rue André~Pascal, Paris 1Se (France Dr J, Bielefolat Yordisk Hetodik-Komite for Lemedsmidler, ¥jalsgade 15, Copenhagen (Denmark) Monsieur Henry Frangois Dupont 11, Tue du Roquépine, Paris 8 (France) Prof. Dr Euil Hoss, Vice-President 1, Sterrenbos, Utrecht (Netherlands) Dr Karl Sounenicht, Gesch#?teftlhrer 55, rue de la Loi, Bruxelles 4 (Belgium) Dr Jose Royo~Iranzo Princesa 1 (Torre de Madrid) Madrid (Spain) Monsieur P. Staal, SeorSteire général 10, rue Ort6lius, Bruxelles 4 (por giua) Mr Franklin H. Depew, President 205 Hast 42nd Street, New York 17, mY. (usa) Mr Werner 0.4, Rosenbruch Mr Michael Horton Ww Franklin M, Depew, 717 Fifth Avenue, Mew York 22, W.Y. (U3) Prof. G. Fabriani, Vauer, Heudirfelgasse 41, Vienna 23 (Austria) Mr G, a!Eaubonne, Secretary—General 16, rue de la Chausée d'Antin, Paris 9 (France) Mr A. Bakker, Prosident Raamweg 44, The Hague (Netherlands) International Liaison for the Food Industries International Organization for Standardization International Office of Cocoa and Chocolate International Union of Pure and Applied Chemistry World Medical Association page 26 Monsieur G.L. Junel 23, rue Notre-Dame des Victoires, Paris 2 (France) Dr I. Lérinc, Chef de Section Secretariat IS0/TC 34, Office hongrois de Normalisation, Budapest 9, PF. 24, Hungary Monsieur Roger Haréchal Seorétaire adninistratit 1, rue Varendé, Geneva (Switzerland) Dr J.G. Van Ginkel, Director Government Deiry Station, Leiden (Netherlands) Dr 0. Schetty, Président Commission des Experts, 55, rue de la Loi, Bruxelles (Belgium) Dr Rudolf Morf, Secretary—General , o/o Hoffmann-La Roche and Co. Ltd., Basle 2 (Switzerland) Dr J.H, Bushill ‘Dr Jean Kaystre 10, Columbus Circle, New York 19, N.Y. (Ba) page 29 APPENDIE 2 EXTRAG? FROM REPORT OF 11th SESSION OF FAO CONFERETOS Joint FAO/WHO Program on Food Standards (Codex Alimentarius) 257. The Joint FAO/WHO Program om Food Standards ains at simplifying and integrating food standards work now carried on by many international organisations and at providing an effective mechanian for obtaining govornnent acceptances of these standards, together with their publication in a Codex Alimentarius. 258. The Conference felt that those aims coula best be achieved by establishing @ Codex Alimentarius commission open to all interosted Member Nations of FAO and WHO, Which vould incorporate and take ovor the present Huropean Council of the Codex Alincntarius, Such Commission vould heve as primary tasks the determination of priorities and the allocation of proparatory work on each standard to the best qualified outside technical body, 0.g- the International Commission for Agricultural Industries (CITA) and the International Organization for Standardization (ISO), specialized non-governmental organizations. Such outside technical body would submit a draft to the Conniasion for finalization at government level, following the well-tried methods introduced by the Code of Princlplow concerning Milk ahd Itilie Products. 259. ‘The Conference believed that the prosont duplication of effort and publication of conflicting standards could thus be avoided, and that substantial economies in timo, work and outley vould romlt, At the samo timo, the program would provide an appropriate inetrument for handling tho rapidly groving demands for work im thie ficld, 260. The Conference was nonetheless avere of the difficulties involved in the eetablishnent of international food standards and called the attention of the proposed Codex Alimontarius commission to the need to consider the special requirements of Gndividual regions. 261. The Conference noted that existing FAO work on food stendarde would gradually bo integrated into the new Joint Progrem, It was understood that in eo doing, care would be taken to avoid adversely affecting the methods and progress of the Code of Principles concerning Milk and Milk Products. Work on pestioide residue problens: under the Joint Program would depend upon recommendations to be nade ty the special Conference on the Use of Pesticides referred to in para, 161 of this report, page 30 262. Tho Conference adopted the following’Resolution: Resolution No. 12/62, CODEX ALTHMVPARTUS ‘THE CONFERENCE | Sonsidering the rapidly growing importance of internationally accepted | Food standards ac a moans of protecting consumer and producer in all countries, vhatevor their stage of development, and of effectively reducing trade barriers, Recomining the need to simplify and integrate international food standards work so as to avoid duplication and conflicting standards and to effect economies in effort and outlay, Desiring to achieve those ains and to harnonize the special requirenonts ‘of regional narkets with those of tho international food trade in gonoral, and Conscious of the inportance of tho rolo of the World Health Organization Gn all health aspocts of food standards work, Endorses the pioposals, submitted by the Director-General on the request ‘of tho First FAO Regional Conference for Barope, for a Joint FAO/WEO Program on Food Standerda*, Decides to establish, in accordance with Article VI of the Oonatitution, ‘a Godex Alinenterius Conmission, vhose statutes are act out below. Urges all interested Member Nations to contritmte to the special trust fund ‘by Which, subject to review by the 12th Session of the Conference, the progran will be finenced, and to consult with the Director-General as to ‘the amount of their contribution, and Requests the Director-General: (a) to draw to the attention of the Director-General of WHO the importance attached to an early ‘endorsonent: ty that Organization of the presont proposals for a Joint FAO/WHO Program on Food Standardss (») to Amploment the program as soon as sufficient funis have been received and, in consultation with the Director-General of WHO, to call the first session of the Codex Alinentariug Commission, Af possible ty June 1962. + Document 0 61/53 page 31 SRTUTES OF THE CODEX ALTEVTARTUS commssToN 1. tho Godox Alanontariue Conmiaoion shall, aubjoct to Article 5 telow, te zosponsible for making dtovonais #0, and shall te conaulted ty, the Director /J>aGonerel of tho Boon and. Agriculture Onganization’(FA0) Jana the World Health Organteation {WH0]/ on ell action to be ‘taken in tho underaentioned 401d: 2) Pronoting coordination of all food standards ork undertaken ty dnternational gpvern- (a) nontel and nor-governnental oxganizations; (») Determining priorities and initiating and guiding the preparation of draft standards Shrough and with the aid of appropriate organizations: {o) Finolising standards elaborated mder (») above ant, after accoptance by govarnnonte, publishing then in a Codex Alinontariue ™*, together with international standards already finalized by other bodies under (a} above, wherever this 48 practicable; (a) amending published tandarda, atter appropriate survey, in the Light of devolopaente. 2. _ Wesbership of the Commission is open to all Wenbor Tatione and Associate Meabors of FiO [nd Wig7 witch axe interested in intomational food standasia. Kestership shell comprise moh oF ‘those nations as have notified the Director-General of ¥40 /or of WAG/ of their desire to be con sidered ae nenbere. 3+ Ang Mester Netion or Asgooiate Menber of TAO [or VEG] which de not a mesber of the Jomnizaton ‘bat hae a epectel interest in the work of the Copnfeston may, upon request conminicated to. thi Dizecter-General of PAO /or HD, aa appropriate), attend sessions of the Commission and of its subsidiary Bodies and ad boo megtings as observers. 4. Tetons which, while not Monber Natlons or Associate Neubere of FA0 fox WHGT, exo members of the United Nations, may bo invited on their mequont io attend neotings of the Canaission es obser ‘ore in accordance With the provisions of F40 /and WHO7 relating to the grant of observer staiua 10 nations. 5+ The onmdasion shall report and aske reconnendations to the Conference of FA End the appropriate tody of WHO/ through tho/ir roepoctive/ Diroctor/s/-Ceneral. Copies of royorta, Snoluding any conclusions and recommendations, will be eincilated to interested Menbor Nations and international organizations for their information as soon as they become available, 6+ The Gonmiasion may establish such subsidiary bodies as it deons necessary for the acconplish- nent of ita tack, eubject to tho availability of the necessery funds 7. ‘The Commisoion may adopt and enond its own gules of procedure, which shall cond into force upon approval by the Director/e/doneral of FAO /ana WEO/, subject to such confirmation as nay be prescribed ty the procedures of the/so/ Organization/a 8. tho operating exponsos of the Connievion and of mentors of the socvetarint/@/o?_Fi0 [Gnd VEGT divectly surving it, shall vo defrayed ty a specie! Trust Rind administered by 40 /on behai? of ‘the two Organizations/ in accordance with PAO Financiel Regulations. — contritations to tho Trust Runa fron yerticinating countrios shall be accepted oniy through or with tie approval of the governent concerne’. At the end of each yoar mised guna thal] be returnable to consrivivers Gr carsied over 40 the folloving yea. 9. 11 expenses involved in preparatory work on éreft standards undertaken by participating governnente, whether independently or upon recoamendation of the Commission, shall be defrayed ‘by the goverment, concerned. FTE jrovisiono shomm in brackets [~ T are subject to enforsenont of the proposed Joint Progren ty the World Health OrenstacZion. "In onder to accelerate the pave of she work ani to teke account of the rapidly integrating Biropeen netitet, acceptance of say standard by Biropean governments will, during on inisiel porios of 4 yeate, boa noceasery and muffioient condition for 180 publication in the Coase page 32 APPENDIX 3, RESOLUPION EB29.R23 OF TUR QWENTY-NINTH SESSION OF THE WEO EO Joint FAO/WHO Progranne on Food Standards (Godex Alimentarius) ‘The Brecutive Board, 1 Having studied the report of the Director-Geners! concerning the creation of @ joint FAO/WHO food standards programme and the assumption ‘by the two Agencsed, of the activities of the Buropean Council of the Godex Alinentariue; 1. NOTES with approval the proposal to convene in 1962 a Joint FAO/WHO Goanittee of Government Experts in order to review the proposed progranne of the tvo Agencies relating to food standards and to draw up Peconmendations for future activities in this field; and 2. REQUESTS the DirectoGonogel to transnit thin resolution and the comments of the Executive Board” on this iten to. FAQ. Seventh mooting, 19 Jenuary 1962 * pocunent 2329/52 2 Document BB29/MIN.8/Rev.1 page 33 APPEIDIE 4 SURVEY OP INPBRIAPIONAT ORGANIZATIONS WORKING OM FOOD STANDARDS (wire Baition) Introduetion ais aurvey yrovides, in as compact form as possible, infomation on work completed or in progress on international food standards projeots among tho various organisations ‘active in this field. ‘the information given is know to be incomplete, and is prow sented solely co en outline of the present state of wrk in intemational food standaré— {eation. Indioation of additions and corrections vill be veloonod by the Secretariet (International Agency Idaieon Branch, 740, Rone). Puller details of any standard Bentioned oan be obteined fron tho sano source or fron the organizetion directly: Javolyed. Tho survey, revised and reissued periodically, seeks to provide © continuing inventory of work in the food standards field. Table I liste the organizations included in the survey as tmown or believed to be engaged in international zood standardization and related problems. Ono bundred and, Ghirty five organizations have boon aurvoyod for thia third edition”. Gable IT contains an analysis by organizations of the inforustion available on the food standards work undertaken ty eah. Ageinst the nase of the oxganizetion is show ite field of interest end the standards which it has prepared or vhich are in preparation. In effort has boon nade to indicate cross-references vherover possible. To avoid Guplication of entities, work being dono jointly by tvo ox more organizations aprears only once, under the first of the organizations appearing in. the Tables Pablo TIT containes an snnyete ‘by product groups of the informetion outlined in Fable II. “A "gonoral" group contOins standards work broadly epplicable to all or to Jange sognente of the food field. Food additives and pesticide residues ero shown in separate group, as ere fzosen foods, Aninel foods standards are included vhere Shey tay affeot the zemulting hunan food. Fourteen groups have boon used in this edition, as follovat I. General. Ti. Additives and Pesticide Residues TI. Bevorages Carbohydrates (Sveoteners and Thickenors) Ooreals and Pulsca Fats and Oils Fish and Fish Products Frozen Foods and Rofrigeration mite and Tegoteblos Meat and Moat Products HE, Milk and Milk Products WAI. 041 Seeds and 011 Fruits (including Feeds) HIT. Spices, Condimonts and Stimulants EV.” Miscotlancous Products ‘The first edition wae published on 18 September 1961, rofe Co61/535 ‘the second edition on § July 1962, ref. ALINORL 62/5. page 34 Bach group 4s sublivided into six sections: Ae B co DB EB Re Stondards of Quelity, Composition and Grading Sampling Mothods of dnalyois ond Testing Packaging, Storage and Transpoxt ‘orminology Miscollencous In Table TIT, an esterick (*) is placed against a standard alzeady prepared; stendarde should otheruise be understood aa in preperation. page 35 Table I ORGANIZATIONS TNOLUDED I THR SURVEY Key to symbole: Na reply received in tine for publicetion Replied no standards in hand ‘Rgplied standards in bend *#Infornation availble at P40 ited Nations and Speci.) nos #40 Food and Agriculture Organization of the United Nations UECA United Nations Zconoaie Commission for Africa USECE **United Nations Eoononio Commission for Europe WD "Nowa Hoalth Organization * Qther Intemational csve1 2: ao Cth «= ~Conatasioi for Technical Cooperstion in Africa South of the Sshare OB -*#'dounoil of Burope (Partial Agroonont) CITA —-*Intomaational Comnigsion for Agrigultural Industrie: 0 Caribbean Organization CODEX *¥Buropean Council of the "Coder A1imentarius' Goloubo Council for Fectnical Cooperation in South end Southeast Pian Asie EPPO “*Ruopoan Plant Proteotion Orgenisetion 7 TIACh — ~Intor-tnericar Fnatitute of Agriculture] Sciences TIP —MIntormational Institute of Refrigeration T00o *#Intemnational Olive 041 Counoi? Isc “Intemational Sugar Council I20 “International Tea. Committee Tic Intemational Yaeat Council wo. Hordic Council Mi, ¥Soandinavian Comnittes on Yood Analysis 048 Organization of American Statos OECD —-*Oxganization for Economie Coaperation end Developaent Oty «International Vine and Wine Office ORANA African Boglonal Organization for Hutrition and Food PARD -_Pencinerioan Hoalth Orgeniaation PIDAC "Permanent International Burogu of Analytic Chemistry SPC -South Pacific Commission UDz —_**Bquatorial Custons Union Special Intemational Governnoatel Agreements **Convention for the Marking of Eggs in Intemational Trade ‘(Grussels, 1931) convention for tho Unifisation of Cheese Sampling and Anslysia (Rome, 1934) oso “Convention Zor the Use of “Appellations g*Origine" and ‘Denowinations of Cheeses (Stress, 1951) Oty **Goavention for the Unification of Hethods of Wine dnalysia and Bvaluation (Paris, 1954) page 36 D. Intemational Won-Governnontal Ongeni gations neay anos, am ater sx ‘AIRC ‘axe ‘are ‘axecEs 05S 4040 ‘ASPALEC ‘SSSILEC ‘4ssuc nO cae eco cor ocr Eh, O5CE oEDuS one cnr orBE orec orev ormussa oxsEL ors char CLETRAVE OABTSCO ‘OBCOEE, ‘eoDIc0 ‘COPALEC OPA COPLEL copat copy OPAC dst BO Bupopean Association of the Wholesale teat Trade Asgociation of Soluble Coffes Manufacturers of the EEC Aspociation of Bational Bakery ant Pastry Manufacturers’ Federations of the EOC Intomnational Assooistion of Industrial Bakers International Association on Food Distribution “International Association of Confectionery Manufacturers Association of Pickled Fruit and, Vegetables Producers of the EEO ‘Intemational Assvoistion of Soup Produc *Agsociation of the Fish Industries of 1 Asuociation of Dealers in Animal and Vegetable Fate and Olle ‘and Products Thoreo? of tho EEC *Aggooiation of Official Agricultural Chemists of North Amonica “Agsooiation of Cannod Milk Manufacturers of the EEC Milk Industry Association of tho ESO Association of Sugar Dealers! Associations of the BEC European Coffee Bureau Bee Resoarch Association *iorking Group of the Brovers of the HBC Corea trade Committee of the EE? Interadtional Ohember of Connercd Potato Trade Committee of the ESC Buropean Confederation of Agriculture -Buropean Hops Qulture Comittee Bosoaroh and Documentation Contor on Suger‘Use European Comittee of Suger Manufacturers Baropean Sheep Committee : Buropoan Confederation for Plant Protection Resestok Buropean Tea Connittos hee i “Intornstional Confederation of Sugar Boot drovers International Contor of Wholesale Tato | Coanittes of Wino end Aromatic, Sparkling dnd Liqueur Wine Manufacturers and Dealers of’ tho E20 ‘International Commission for the Stady of Mothods of Analysis of Ethyl Alcohols p “Connission of the Fruit and Vegetable Juica Industry of the EEO *Pormanont Intemationel Conaittes on Canned Foods ‘International Commission of Sugar Techology WiLiaison Conaittes for Moditorrancan Citrus Fruit Culture Liaison omni ttes of Rico Flour Manufacturdra of tho BEC Idaison Connittee of Corn Starch Industried of the EEC Liaison Center of the Mest Packing Industries of the BEC Association of Confectionery Products Tndudtries of the BEC Gomaittes of Heat and Fork Butchors' Organizations of the BBO ‘the Latin American Food Code anufaoturors of the EEC Committee of Agricultural Associations of the EAC Comnittes of Agricultural Associetions of tho EEG: Fruit and Vegetables Section Connittes of Agricultural Associations of the BRO: Milk and Mille Products Section Conaittes of vino-Grovors' Association of the BEC wiGollaborative Pesticides analytical Comnittse of Tuzope Dairy Society International ‘Baropsan Association for Animal Production -Buropean Brewery Convention page 37 BOMLB European Coimittee on Milk~ end Buttorfet Recording BOQ? ~Guropeen Organiaation for Quality Contzol HURMAL? Working Contitteo of tho Malt Hanufacturers of the EEC FAIEP Federation of Associations of the Broth and Soup Industry ‘of the ERC FEDIOL Federation of Oi1 Extractors of the EEO IO Intemational Olive Growers' Federation Twat “International Association for Hybrid liaise JAsc “International Association of Sood Crashers IAVPH “International Assooistion of Veterinary Food Zygientsts mo International Beokeerers' Organization Too. *Intornational Association for Cereal Chemistry Yermt _-*Gentral-Aneriean Technical Rosearch Institute for Industzy TOUISA **Intornational-Connittes for-Unifora-Metbods-of- Sugar~Analysis 00 International Coffee Organization TDAGE Association of Diotazy Food Industries of the TEC oP -"Intornational Dairy Federation | EPP Intemational Exhibition of Preserves end Packaging PAP International Federation of Agricultural Producers qwus “International Federation of Home Economics IpTWA International Food Inporters and tiholesalors Association IRD —-*International-Fedezation of Fruit Juice Producers IMU —-“Intoxpationsl Federation of Margarine Asadoiations IRB ~Tntornational Institute for Sugar-Boot Research TICE “-Aspociation of Margarine Producers of the ‘ESO OCU. —« International Office of Consumers Unions OSA -Tnoorporatod 0i1 Seed Asvociation IsP “Intemational Sooioty for Fat Resenroh, ISHS _Intemational Society for Horticultural SoLenoe Tso “Inteznational Organization for Standardization ISHNY International Soolety for Research on Nutrition and Vitel Substances UNS —~Internatdonel Uaton of Sutritional Soiencss TUPAC “MInteznatdonal Union of Pure end Applied Choaistry LOPA London Onttle Food Association LOPA —-Mliondon Corn Prado Association LIDIA _Intezmational Liaison ‘for the Food Industries ‘Ourocr _‘Buropean Organization ‘of Jan and Fruit Preserves Producers OBIOL *Buropean Ozganization of Vegetable Preaerves Produce: Occ’ International Office of Cocos end Chocolate SARA —-Beendinavion Agricultural Roseazch Workers Assootation STAB —‘Seoretarat lof tho Waoat Starch Industried of the BEC UAFPA ‘Union of Associations of Alimentary Fastes Manufacturers of-the EEC UOGFL Union of the Wholesale Fruit and Vegetables Trade of the BEC BA Guropean Union of Spirits, Brandios and Liqueurs UEcB_-—_-Buropean Union of tho livestock Trade: EEG Connission UBCGH ) 2) PF) page 54 Group 11: _Addi tives and Pesticide Residues Standards of Quality, Composition an = Use Bao/ zo General principles governing the use of food additives Fap/icaD Specifications for identity and purity of food additives (antimicrobials and antioxidants) A0/ 180 Specifications for identity and purity of food additives (food colors) oP Additives in cortain ail products 03 (Partie Agroonont) "Provisional list of food colors Food colors Agrecuont) "Logiclation on use of food colors in fruit C8 (Partial Agroonont) *Provisional list of preservatives copa Proservatives 3 (Partial agroonent) "Proportions of certain antibiotics copax Antibioties in feeds CB (Partial Agroenont) Uso of antibiotics and hormones to stimulate animal growth OB (Partial Agroenent) Acceptability of emlsifiors CB (Partial Ageaonont) _‘Aoooptability of natural and oynthetic flavors ca (Partial Agroozent) “Information shoots on 12 pesticides Sa (Partiad Agreement) *Beplaued in foodstuffs inportant on the tntematione) sankot ‘ooreala) cB (Partial agrecaent) Admissible rosidus levels for 16 pesticides ory Additives in viticulture and vines Sampling Methods of Anelysis and Testing PA0/ BD Procedures for the testing of intentional food additives to ‘oatablieh thoix safety for uso eke Analytics procodures for food additives kag “Igolation ad identification of water-soluble eynthetic colors nxt “Ysolation and identification of oil-soluble synthotio colors Turco “Vitamin A potenoy of beta-carotene eae Determination of toxio mibgtancea in aiz /fpplications in funi- ‘gation of focd materiale) me, sVomontation toot for non-apecific, qualitative detection of Preservatives in food ore detoraination of ohonieal preservatives in camed foods AOAC *Offioial Wethods (9th Bd., 1960) Chap. 4 Posticides Chap. 24 Metals, other elesents end residues in foods Chap. 27 Prosorvatives and artificial sweetenere Chap. 33 Drugs in feeds Chap. 35 Color additives Packesdng, Storage end Teonsvort 03 (Partial Agecemont) Labelling of pesticides Deminolocy 190 20/82 *onmoa nasos for pesticides (Further vork an nrogro: Hscelencour 0/700 Evaluation of tho saroinogenio hesande of fcod additives 40/1120 Evaluation of the toxicity of a neaber of antiniorobiale end antioxidants P) 4) 3) ¢) pags 55 Group II: aaastss Bisce1iensous (conte) cide Residues. 40/10 Principles governing conser safety in roletion to pesticide residues P40/¥E0 Evaluation of the wholesoneness of izzadiated foode ‘OTLi/PIBAC “Symposia Gy (Partial Agreement) “Directives to pesticide manufacturers desiring to market @ now product (nsthods of analysis; toxicity and residue informations model information sheet) ch (Partist Agreonont) *Garoinogonio offuate of Zvcd additives and pesticides Group IT: Beverages Standards of Quality, Cor ion end Grading 1) Honzallooholte ‘UMEOE/IEVT Emit juices ous Frait juio ro Nfralt, juioo definitions iEg0 ality control of fruit juices UNECE/IRJU/CLA Citms juices 40/Craat Conposttion of oitmus juicos ‘mincE/oseD ApHib0% palp 2) Aloohotie or Wefinktion of wine end specie? wines om *Proagure of spaxiling wines ory Processes and produots the use of which in wdne-seking ie considered periissible or non-permissible oxy Miaximn edniseible quantities of elesents contained in wine Boron Sorbitol Fluorine Total bromine Lead Tolatile sciaity Opganke bromine Sanuling Hethods of tmalysis and Testing x00 Brit juic i0/otan Citrus. juicos or ‘Determination of alcohol oxy "Doternination of alkalinity of ech ory *Doternination of ach ory ‘Determination of chlorides ory Determination of density ory ‘Determination of ison or ‘Determination of malvine ory “Determination of phosphate ory “Dotermination of potassiua oxy "Doterminstion of reducing sugare ory ‘Determination of saschazose oxy *otermination of sorble acid ory "Dotermination of specific gravity ory Determination of sucoinie acid ory “Doterminstion of sulfates ory "Determination of sulfurous anhydride ony *Doteraination of tartaric acid ory "Dotoraination of total acidity oLy "Determination of totel dsy netior ory ‘Motermination of volatile acidity °) >) 8) 4) 2) °) page 56 dxoup TIT: Beverages (oon Hothods of snslysis and Tosting (cont ox Gfuxtnor aotnoda in presaretio on Soe eer ae lctgala tiotine sue sOzeictel Wetiots (9U% B+, 1960) hap. 8 Beverages: Won-aleoholie and concentrates Chap. 9 Beveragoa: Distilled Liquors Ghap. 10 Beverages: Walt beverages, syrups and extracts, ‘and brewing heterials Ghap. 11 Boversges: Wines Chap. 31 Mineral waters and salt max, *Chomical analysis of beer Gria/PIBAC Heasurenent of alcohol strength OPAC Detemination of fugel oils in fermented products mi *Dotermination of fluoride contont of drinking water TK “Determination of organio combined halogen in beverages and fruit ‘Jaieas Oris CLEA Ethyl alcohols a0) Storage end Trenepoxt IByU Packaging of fruit juices Berainolory. Misoollancous IED Fruit juices - statistical mthots caic Harmonisation of brewery regulations Ty: Carbohydrates (Svéetoners and Thickenors) Stendende of Quality, Comrosision and Gratin coma Honey Sampling romisa sonar ine Nations or Masia suger 350. 20/93 caek Toms Teitdag, tootag and ssnpling of sugars Notiots of dnslzsie snd test much auentitication of exgare by paper chzonstogrephy cca aes ae oe none ant Uasechamsges tm pure aqueous solutions (according to Fotterat and Eschmann) somisa spofesainatitn ef polstare an Befinod sugar oom TOEGEte tien of invert sugar io retined exper Tous TNGIESGIGE of wutsiur dloniae in refined sugas some SNGEeitatien of soduood Softer povor of sefined gtr tonsa SBECEAISHcE ct olution color of sefinod sugar Tous soelsrpodotion on Heating of retinee onear ie WE EUiton of guein ele of Feflaed gusez aire WIolessinetion of foaming tendenoy of refined seer Tomisa ‘Detemination of woisture in lover grade sugars page 517 Group IV Carbohydrates (Sweeteners and Thickonors)(cont. 0) Methods of inatysis and Tosting (cont.) Tomisa AIRC TOUISA, Tomisa romusa Tomisa AIO are ‘ALF are are ArKo ‘Anno ‘xiFO ADO AIRC ‘Aro ‘ADPO ‘aro ADC ‘0ac Touusa Tomisa Touusa Tomsa TouIsA Tomsa TomsA romisa TOUNSA TomIsA TousA TOUKSA Tousa TouIsA TOUISA routsa, Tomisa TOuHSA TomssA TOUASA TomMsA TOMISA TomisA Tomss Tomisa TomsA Tomisa 150 50 580 Iso Is0 150 50 150 TO/93 0/93 0/93 00/93 30/93 70/93 20/93 70/93 "Determination of solution color of lover grade sugars SDoterainetion of pH of invert sugar ‘*Deternination of dry substance in invert sugar “Determination of sulrhur dioxide in glucose ‘Doterinetion of solution color of glucose *Golor production on heating of glucose. “Determination of foaming tendency of glucose ‘Dotermination of pE of glucose Determination of acidity of glucose ‘Determination of solidification point of confectionery tats “Determination of peroxide value of confectionery fats NDetermination of jelly grade of pectin ‘Determination cf viscosity of gun tragacanth ‘Determination of Jevulese and sugar in finished confectionery products Determination of fat in finished confectionery products other ‘than cocoa and chocolate ‘Determination of tatyrie fat in finished confectionery products MDetermina tion of ach in finished confectionery products "Determination of totel nitrogen in finished confectionery products ‘Dotermination ef gua arabic in finished confectionery products ‘Determination of Mineral oi] in finished confectionery products NOfFicial Methods (9th Ba., 1960) hap/.21 Gelatin, dessert preparations and mixes Olap. 27 Presezvatives and artificial sveotonors Chap. 29 Sugars and sugar products Deteraination of ech in migaza Reduoing sugars Bone charcoal and other adsorbents Sucrose im molasses (ty chemical methods) Rofractive index of sugars Quarts control plates Refining qualities of beet sugars Refining qualities of cane sugara Specifications and tolerance for pure sucrose and reagents Cryatallicing qualities of sugar syrups Golor, turbidity and reflectance of sugar syrups Suerote in all sugar products (by polarineter) Dry substance in sugar products Determination of pi Refined sugar constituents other than sucrose, invert, ach, water and color Laboratory apparatus Visgosity and surface tension of sugar syrups 100° 5 point of sugar scele and autosatic polarinetry Polarization of ray sugar Ragfinoso, other oligo-ssocherides and glycosides Sucrose in sugar boots Sugar deterioration Inorganic non-sugars Stareh hydrolysis produots (11 constituents and properties) Organto non-sugers Sugars in suger ceno Uicrobiological tests Detomsination of starch Holetare content of starch Protein content of atarch Hheology cf starch Dry matter in starch bydzolysis products TE valuo of starch hydrolysis products Color, discoloration and turbidity of otaxch syrups Candy testa for starch eyrupe >) B) ®) 4) 2) Group IV: Carbohydrates (sveotonors and thickenezs)(cont.) Pagkaging, Storage and Cransport erainolog. 190 10/93 ‘Starca Miscellaneous Group Vt_Gozoals and Pulses Stendards of Quality, Composition and Or: rota, Quality standard of cereals and pulses roo Docunentation and classification of cereals Pao *Rice grades FAD Mlodel system of rice grading RAD ‘ice inspaction methods Sampling maa ‘sanpling of cereals, grains and milled products roc ‘Senpling of cereals 80 10/34 80/4 Sampling of cereals and pulses ‘HEE, Sampling of cereale Wethoas of Anelysia and Testing rege 58 2, sDotersination of moisture in cereals and certain milled products oo ‘Determination of moisture in cereals crma/eraso Deterainetion of aoleture in cereals 150 10/34 80/4 Deteraination of acisture in ooreala max, *Dotemination of noisture in tread naa “Determination of ash in grains and flour 00 *Dotermination of aab in cereals 380 30/34 80/4 Detersination of ash in onreals oo Determination of protein in corosls Ice “Deteraination of "besats" in cereals 106 MDetomaination of wet gluten in coreala 300 ‘eteraination of epeoifie voiget of coroals 180 26/34 86/4 Detoraination of specific vesght of cereals 380 90/34 80/4 Determination of test weight of cereale oe Deteraination of vitenins In coresis icc, Determination of osloiun in coreale max SDetemmination of fluosine in calcium compounds and ooreals ‘with added oaleiun compounds ma, speterination of tron in cereals aK ‘Determination of phoophorus in cereals ma ‘eterinetion of phytio acid in cozeale mic, sProparation for enalysia of cezesls and their milled products Toc ‘Durum wheat ~ speoial nothods 100 Puysical state of grains 100 Diastetic power of germinated vhost 100 Fiysioal dough testing 00 Baking teste TS 20/34 so/4 feasting of pulses ¢) 8) F) 4) 3B) e) >) page 59 Group Vi_Cereals ani Pulses (cont) Methods of Inelysie and Testing dose *Offioial Methods (9th Bd., 1960) hap. 13 Cereal foods Chap.-17 Basymos Obsp. 22 Grain and stook feeds Packaging, Storace and Transport emino: m0 Rios Misolancous up Vir Bate ond O46 Stenderde of Quality, Composition and copex Fate and olla ooo -o'*0Live oll grates 000 Physionl characteristios of olive oi] Jooe Ghomioal characteristics of olive oil mu Margarine An Aare *0St0 and fats in taxzele 180 20/34 $0/6/T0PAC Animal fata Taso Vegetable 012 Hothods of Analyein and Testing 000 o1ive oft sorac *Stantard methods of oils and fats analysis [Feviston in proosal] use Vorstable oils 30.70/34 80/6/1uEAc ‘Testing of animal Zate mn sDoteraination of tie peroxide value of pure fate, butter and ‘argnrine mo, avetersination of acid value of fate ma, Sdgteraination of odin value cf ate rac *ascay of Vitenin A ole iupac s¥iteaia blo-asoay of eile and concentrates are Solidification point of confeotioneay fats ane *Boroxide valu of confectionery fate AOAC *OFfioiel Methods (9th Ed., 1960) Ghap. 26 Oils, fate end vaxes Packaging, Storeye end Transport Borminology rma Margarine Miscellaneous a) 3) se) >) B) P) 4) 3B) sc) 2) B) P) page 60 Group Vik: Fish and Fish Products Standards of Quality, Composition and Grading 10/0300 %Doep frouen Tish 0B0D/oLPC “Canned fish Pao Fish flour AD Preserved, seni-preserved, frozen, enoked and salted marino products ore Definition of tumy and vhite tumy ore Definition of nackerel Sampling Methods of Analysis and Testing 4oac *official Methods (9th Ba., 1960) Chap. 18 Fish and other marine products ore Determination of net eight of canned fish Packaging, Storaze and Transport ono Packages for fish cree Marking and labelling of fish cans Zerninolegy Miscellaneous ‘onop “Sanitary regulations affecting international trate Group VIIEt Frozen Foods and Refrigeration Stendsrds of Quality, Composition and Grading xn/ozop Gode of Principles for preparation and distritution unecx/ogen/rn Definitions and quality control, EOE, Doop frozen products nF, Reconnendations for quick-freesing of foodstutts Sampling Hethods of Analysts and Seating Bag Storage and Transport TF ‘Reconnended conditions for refrigerated storaye of perishable gocds xr ‘*Reconnondations for tronszoxt of porisheble goods in Durope Jeminclozy Hieceltancous 4) Standards of » 2) Brosh waney/oz0D ueoa/oEeD ‘ec2/050D ‘ousos/ozoD ‘bya03/0300 ‘wwz03/050D ‘BiB0E/ozoD ‘UNEDE/oRoD ‘UNBOE/OBDD Pao /owsea/oncD oui ‘UBOE/OECD copex ‘omeow/oneD uwED#/OE0D ‘pxeos/oEoD ‘pusos/oscD ‘wHEDE/OB0D raoe/oz0D ‘wHECa/OE0D ‘wmos/oz0D uIEsE/ozoD sunwos/ozoD ‘UNECE/OBOD ‘ecaP ‘UNECE/oBoD ‘UNEGE ‘wizc#/onep ‘uwaoe/OBcD ‘wEOE/OBOD ‘wg0E/OBoD ‘WHECE/OECD ‘auuce/Orv/ozcD ‘orsce/os00 8 wueos/oz0D ‘WNEOE/OECD ‘UHECE/OBOD ‘mtpce/oncD Exoquots, consx ‘ODER ‘uszoH/onD orPe curt OEICE crre corre ozrcn onic cree oreo cree ality, Got page 61 Group IX $5 and Vegetables josition and. Gredin, sagrtes “apricots: PaFtietokes deraregsa “Deana Biilbersios NCazzots somiizlowers Sheree Citrus trast Gitrue frit grading Giountere s2eSble Bangs Peuit pulp Genden oattages Essel mite, unsholled and shelled sisttuce ant endires Hstone’ ~ soadend” Other beans *Peaches “eara "hese *Shelling peas Povstoes Motstoos, early Potatoes, wate snd 9 Pina Spinach *Strentensios String boone Sveot’alaondo, tnsholled and shelled steble graves SDorinstion of table grapes “toaatoce Walnuts, Unshellod end shelled Yeterestone Waite shelling beans sstloce ebicory Jans Bruit end vegetable preserves Apricot pulp Canned apricots Canned asyaramus ‘Ganned beens Canned carrots Gsmned greon bosne Canned sushzoona Canned poas Canned peas “Genned tomatoes “Jone to puree B) ¢) 2) B) P) Sampling 180 96/34 $0/3/UKECE page 62 Group IX: Fruits ond Terotables (cont) Sampling of fraite and vogetebl Hothods of Inelysis end Testing mm, 180 70/34 80/3 180 70/34 80/3 ‘80 70/34 80/3 ‘Tso 90/34 86/3 mo, mo, ‘ISO 70/34 S0/3 350 10/34 0/3 180 16/34 S0/3 80 10/34 80/3 Fo sare cree cree corre cree 4040 Pao si vaex/ozen mics UniEOS, 180 70/34 80/3 Tominoloxy oxon 180 76/34 80/3 crane Miscellaneous ‘waE0E/oECD ‘UHECE/OECD ‘uncer ore ‘Dotormination of drained veight Determination of matter non-soluble in water Determination of total acidity Deternination of inorganic inpurities Deteraination of Vitamin ¢ “Determination by weight of total solids in tomato purée *Deteraination of organic combined helogen in marnelade Tosting ~ fresh ~ texperate sone Testing = produots ~ teaperate zone Testing ~ fresh and products - tropical sone Testing ~ fresh and products - Mediterranean area “Jolly grade of pectin ‘Viscosity of gun tragacenth Determination of net drained woight of canned vegetables Determination of drained veight of canned fruits Determination of density of syrup of canned fruits Measurement of color of tonato paste NOfficial Hethods (9th Bde, 1960 é ‘hap. 20 Fruite and fruit produete Chap. 25 ats and mut products Chap. 30 Vegetable products, processed rt "Packaging ~ base dimensions: 1) Gandboart: ‘Apples. Cherries Poaches Apricots «Citrus frit —Peare ‘Artichokes Cuousbers ‘Tomatoes Asparagus Melons Witloof chicory 2) Moodent ‘TIT typee of fruit and vegetables Packaging = height dimensions Marking - 1ebel colors Storage and transport *Torainology ‘Terminology “Torninclogy of oitrus fruits “Genova Protocol on Standardisation of Fruita and Vegetables Interpretation of otendarde: “Wpples Chicors Plume Apricots Lettuce Strovternien Gauliflovers Peaches Table grapes Cherries *Pears ‘Tonetoos “ules and usages of inter-Ruropean trade in potatoes Intemetionsl Agreement concerning the production and trade of pooled tonatoes, tomete juico and tomate powder 3) °) >) 8) ®) page 63 Group Xt Host and Meat Promote: Standards of Quality, Composition end Grading onep “Grading of cazcaseest Baer Veal. Pork oreo "Definition of durable preserved meat cre “Definition of seni-preserved meat cree Definition of canned neat o1ee Definition of canned food fron meat ‘UBoGo ‘Grades of hen eggs ‘uscdo Table poultry Saapling 1s0 90/34 30/6 Sapling Hothods of dnalysic ond Testing ma *Chonioal-analyeie Tso 10/34 80/6 Rooting noac ‘Official wothods (9th Bas, 1960) Chap, 16 Begs and egg products Chap. 23 Meat and meat products IAVEE Inspection of neat ore “Definition of no+ weight of conned moat ore Determination of net weight of canned meat ore Deteraination of sterch in potted meats Pa Storage and transport, vier *Packaging - base dimensions: Cardboard: Bees Poultry yuo09 “Packaging of hen eggs ‘wa0c0 Slarking of hen eggs ‘waceo “Labelling of hen eggs orpe Marking of canned neat erminol Tso 0/34 80/6 Terminology of slaughter anizals Misceltancous ono Senitary ad sdninistretive regulations affecting intemetional ‘trade in livestock end moat cre Methods of contzel of conned ueata a) B) ¢) Stendarde and Quali B40/10P 0/TDF F40/TDP #10 /IDP ¥20/10P 10/10 Rt0/T0R ¥i0/1DF ose ASPALEO Senoling Fa0/r0¥/180 26/34 86/5 page 64 Group 21 Ue end Mk Products Conzosition and Oxeé ‘Dest gations Composition of butter “Composition of ttterfat *Qomposi tion of milk powder “Composition of evaporated mille "Compost tion Conposi tion Goaposition of processed cheeses “Appellations d'origine, designations en standante for the principel European cheeses Definitions, denominations and stindsrds for canned and powdered malic Sampling Uothods of Inalysio ond Testing wo, Tox/Ts0 26/34 86/5 IDR/t80 90/34 0/' rDR/Ts0 30/34 50/5 ‘Fa0/TDI/TSO 20/34 $C/5, 3D#/T90 20/34 S0/5 ipr/1s0 20/34 s¢/5 Tos/Ts0 90/34 30/5 ¥10/t08/150 70/34 80/5 med rox/T80 96/34 0/5 rpr/Ts0 26/34 80/5 ‘InR/Is0 20/34 80/5 DH/T50 30/34 30/5 IDE/TSO 20/34 80/5 40/0/50 0/34" 80/5 Tn/Tso 26/34 86/5 o8/150 20/34 80/5 pE/1s0 26/34 86/5 maa mo, ‘IDg/TS0 10/34 80/5 mac Tk res 4049 ‘Gravimetric determination of fat in mili, cream, condensed ‘and dried milk “Determination of fat in iigaia silk "Detoraination of Zat in milk by the Gerber method Determination of fat in elinmed milk Dotersination of fat in milk powder Deterination of Zat in evaporated and sweetened condensed mill Determination of fat in cream Determination of fat in tutteroil Determination of fat in cheese “Determination of total solids, ash, chloride and acidity in milk, ean, condensed and dried milk Determination of dry natter in evaporated and syeetened condensed nile Determination of solids non-fat in butter *Dotermination of dry matter in cheese Determination of calt in batter Determination of selt in cheese Doteraination of acidity in tutterfat Deteraination of moisture in batter Deteraination of moisture in batter-oil Determination of protein in milic “Determination of specific gravity, freesing point end refractive index of milk end orean raination of refractive index of butterfat Deternination of iodine value of batterft “Determination of peroxide value of pure fats, butter and margarine “Determination of total bacteria in milk, cream end ice cream by ‘the plete count method “Redaction tests for milk *Qolony count of milk “Bacteriological examination of butter Examination of milk and milk products for pathogenic henolytic streptococes “Pasteurization control of milk, orean and whey “Official Wethods (9th Bae, 1960) Chap. 15 Daixy products ») ») 4) B) °) page 65 Group Kis SU end WANs Products (conte) Packasin o and Transport me Milk cans DE Storage Ds ‘ransport Terminology 180 70/34 80/5 ‘Terminology Misoelancous FAO “Code of Principles concerning milk and milk products DF Bactericldal action of dairy sanitizers me Senitary milk Zitsings Ts O12 Sends an 042 Frits (including Reeds) Standards of Quality, Confocition and Greding we Peanuts 1wa0/coDEx sntibiotie com Saapl 3s0 90/34 0/2 061 svede and se O51 seeds so copra Methods of Analyste end Testing 082 aseds Dotersination Deteraination Doteraination Determination Deteraination Determination Determination Deteraination Detoraination Determination Determination Deteraination Determination Determination Doteraination use 180 to/34 so/2 80 20/34 so/2/zurac Im t0/34 80/2 1S0_ 10/34 S0/2 BEEEEEEEEEEE ‘tent of feeds oil fruite of moisture of oil of inpuritios of coidity of aoisture in foods of ash in feeds of protein in feeds of fats in foods of cellulose in foods of lignin in foods of minerals in foods of vitening in feeda of antibiotics in fests of antioxidants in feeds of anticoceidiostatios in fecds sOffioial Uothods (5th Ea., 1960) Chap. 22 Grain and stock foots Chap. 26 Oils, fats and waxes Chap. 33 Drugs in feeds >) 2) 7) » s) Szoup XI a2 Packasing, Storage and Transport EAP ferninologe Miscellaneous Group XTIE: pege 66 feeds and O12 Fruits (including Poeds)(cont. ‘Unification of legislation on production, traneport and sale of feedstuffs Spices, Condiments end Stinulants Standards of Quality, Convosition end Grading 180 96/34 80/7 180 10/34 80/7 80 70/34 0/7 190 6/34 80/7 Tso 0/34 80/7 we FAO orce Iso 76/34 s¢/7 180 10/34 80/7 180 70/34 80/7 80 80/34 80/1 150 80/34 80/7 vos 450 90/34 80/7 Tso 70/34 86/7 180 70/34 8¢/7 180 20/34 80/7 Saspling Iso 10/34 80/7 oreo Caréaxon Celery seed Ghillies Cinnason Cloves #Cooce *Ooe0a grades ‘Definitions of cocoa products ‘Coriander usin seed Garry powder Ginger Huetard powder Pepper Pepper Red pepper-paprike Sagfzon ‘Tuxmeric Spices and condiments Cocoa products Methods of snalysis and Testing ‘Beating of spices and condinents 180 90/34 80/7 FAO AO oreo oxed oroc oreo orce oxce ‘orce oroc orc oro ‘oroe Cocoa, Official Hethods (9th Ba, 1960) Chap. 12 Cacao bean and its products Chap: 14 Coffee and tea chap. 26 Spices and other condinenta Chap. 31 Mineral waters and salt *Deteraination Determination Determination Determination *Deteraination Determination Determination Determination Determination Determination Deternination of molsture in cocoa products of ach in cocoa products of allcali on ash in cocoa products of Zat In cocoa products of sugars in cocoa products of sucrose In cocoa products ‘ef lactoze in cocoa products ‘of sucrose and Inctose in cocoa products of melting point of cocoa products of butyric acid in cocoa products of total, and residual. values of cocoa products >) B) 4) 3) °) >) 8) F) page 67 Group XIII: " Spices, Condinents snd Stimvlants (conts) Backagings Stovane and Tzansrort Berninolorr 180 96/34 8¢/7 Mononelature of spices and condiments Hiscellaeous Group XIV: _sliscellansous Products Standards of Quality, Composition end Gradi ‘coDEr Dietetic foods Tupac Characterization of dried yeast as « food material Sepp Uothods of Analyais and Testing 4040 *Offieiel Kethods (9th Bis, 1960) Chap. 7 Balding powders end teking chemicals Ghap. 19 Fievering extracts Packaging, Storage and francs exminology Migselleneous page 68 ApEn ‘The following information concerning tho wozk of the Buropean Zoonomic Community (Buropean Comson Market) mas received too late for incorporation in the precent edition of the Tables in Appendix Standards prepared Food colours (positive list and purity specifications) Wheat (specifications end nethods of analysis) Meat inspection rules (carcasso: Wines (designations and definitions) Proch fruit and vegetables (substantially identical with corresponding UNECE stendards) In addition, » start will shortly be wade ont Pesticides (incl. residues); olive oil; fruit juloos; processed fruits; processed ‘vegetables; fish and fish products; most inspection (cute); meat products (incl. sausages, salami, processed han); milk powders condensed milk; butter; chee: varieties). Stendards in properetion Preservatives (positive list and purity specifications) Antioxidants (positive list and purity specifications) Builoifiers and otabilizere (positive list and purity specifications) Jans and jellies Cocoa and chocolate Poultry inspection rules Prosoased poss Fruit treatnont ruleo (aajor