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Year of Title S Number adoption Revision Year Amendment Year 1 40R 1981 2 257R 2007
Year of Title S Number adoption Revision Year Amendment Year 1 40R 1981 2 257R 2007
Year of Title S Number adoption Revision Year Amendment Year 1 40R 1981 2 257R 2007
Year of Title S Number adoption Revision Year Amendment Year 1 40R 1981 2 257R 2007
Year of Title S Number adoption Revision Year Amendment Year 1 40R 1981 2 257R 2007
   

Year of

Title

       

S

Number

adoption

Revision

Year

Amendment

Year

1

40R

1981

         

2

257R

2007

Standard for Fresh Fungus "Chanterelle" Regional Standard for Canned Humus with Tehena

       

3

258R

2007

Regional Standard for Canned Foul Medames

       

4

259R

2007

         

5

298R

2009

Regional Standard for Tehena Regional Standard for Fermented Soybean Paste

       

6

295R

2009

Regional Standard for Ginseng Products

       

7

294R

2009

         

8

1

1985

Regional Standard for Gochujang General Standard for the Labelling of Prepackaged Foods

   

7

2010

9

3

1981

Standard for Canned Salmon

2

1995

   
 
  • 10 12

1981

Standard for Honey

2

2001

   
 
  • 11 13

1981

Standard for Preserved Tomatoes

1

2007

   
 
  • 12 17

1981

 

1

2001

   
 
  • 13 19

1981

Standard for Canned Applesauce Standard for Edible Fats and Oils not Covered

2

1999

1

2009

 
  • 14 33

1981

by Individual Standards Standard for Olive Oils and Olive Pomace Oils

2

2003

1

2009

 
  • 15 36

1981

Standard for Quick Frozen Finfish, Eviscerated or Uneviscerated

1

1995

   
 
  • 16 37

1981

 

1

1995

   
 
  • 17 38

1981

Standard for Canned Shrimps or Prawns Standard for Edible Fungi and Fungus Products

       
 
  • 18 39

1981

Standard for Dried Edible Fungi

       
 
  • 19 41

1981

Standard for Quick Frozen Peas

       
 
  • 20 42

1981

Standard for Canned Pineapple

   

1

1987

 
  • 21 52

1981

Standard for Quick Frozen Strawberries

       
 
  • 22 53

1981

Standard for Special Dietary Foods with Low- Sodium Content

   

1

1983

 
  • 23 55

1981

Standard for Canned Mushrooms

       
 
  • 24 57

1981

Standard for Processed Tomato Concentrates

1

2007

   
 
  • 25 60

1981

Standard for Canned Raspberries

       
 
  • 26 61

1985

Standard for Canned Pears

1

2001

   
 
  • 27 62

1981

Standard for Canned Strawberries

       
 
  • 28 66

1981

Standard for Table Olives

1

1987

   
 
  • 29 67

1981

Standard for Raisins

       
 
  • 30 69

1981

Standard for Quick Frozen Raspberries

       
 
  • 31 70

1981

Standard for Canned Tuna and Bonito

1

1995

   
     

Standard for Infant Formula and Formulas for

       
  • 32 72

1981

Special Medical Purposes Intended for Infants

1

2007

4

1997

 
  • 33 73

1981

     

4

1989

 
  • 34 74

1981

Standard for Canned Baby Foods Standard for Processed Cereal-Based Foods for Infants and Young Children

1

2006

   
 
  • 35 75

1981

Standard for Quick Frozen Peaches

       
 
  • 36 76

1981

Standard for Quick Frozen Bilberries

       
 
  • 37 1981

77

 

Standard for Quick Frozen Spinach

       
 
  • 38 1981

78

 

Standard for Canned Fruit Cocktail

       
 
  • 39 1981

86

 

Standard for Cocoa Butter

1

2001

   
 
  • 40 1981

87

 

Standard for Chocolate

1

2003

   
 
  • 41 1981

88

 

Standard for Corned Beef

1

1991

   
 
  • 42 1981

89

 

Standard for Luncheon Meat

1

1991

   
 
  • 43 1981

90

 

Standard for Canned Crab Meat

1

1995

   
 
  • 44 1981

92

 

Standard for Quick Frozen Shrimps or Prawns

1

1995

   
 
  • 45 1981

94

 

Standard for Sardines and Sardine-Type Products

2

2007

  • 2 1989

 
 
  • 46 1981

95

 

Standard for Quick Frozen Lobsters

2

2004

   
 
  • 47 1981

96

 

Standard for Cooked Cured Ham

1

1991

   
 
  • 48 1981

97

 

Standard for Cooked Cured Pork Shoulder

1

1991

   
 
  • 49 1981

98

 

Standard for Cooked Cured Chopped Meat

1

1991

   
 
  • 50 1981

99

 

Standard for Canned Tropical Fruit Salad

       
 
  • 51 1981

103

 

Standard for Quick Frozen Blueberries

       
 
  • 52 1981

104

 

Standard for Quick Frozen Leek

       
 
  • 53 1981

105

 

Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugars

1

2001

  • 1 2010

 
 
  • 54 1983

106

 

General Standard for Irradiated Foods

1

2003

   
 
  • 55 1981

107

 

General Standard for the Labelling of Food Additives when sold as such

       
 
  • 56 1981

108

 

Standard for Natural Mineral Waters

2

2008

  • 1 2001

 
 
  • 57 1981

110

 

Standard for Quick Frozen Broccoli

       
 
  • 58 1981

111

 

Standard for Quick Frozen Cauliflower

       
 
  • 59 1981

112

           
 
  • 60 1981

113

 

Standard for Quick Frozen Brussels Sprouts Standard for Quick Frozen Green and Wax Beans

       
 
  • 61 1981

114

 

Standard for Quick Frozen French Fried Potatoes

       
 
  • 62 1981

115

 

Standard for Pickled Cucumbers

       
 
  • 63 1981

117

 

Standard for Bouillons and Consommés

2

2001

   
 
  • 64 1981

118

 

Standard for Gluten-Free Foods

1

2008

  • 1 1983

 
 
  • 65 1981

119

 

Standard for Canned Finfish

1

1995

   
 
  • 66 1981

130

 

Standard for Dried Apricots

       
 
  • 67 1981

131

 

Standard for Unshelled Pistachio Nuts

       
 
  • 68 1981

132

 

Standard for Quick Frozen Whole Kernel Corn

       
 
  • 69 1981

133

 

Standard for Quick Frozen Corn-on-the-Cob

       
 
  • 70 1983

140

 

Standard for Quick Frozen Carrots

       
 
  • 71 1983

141

 

Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake

1

2001

   
 
  • 72 1985

143

 

Standard for Dates

       
 
  • 73 1985

145

 

Standard for Canned Chestnuts and Chestnut Purée

       
 
  • 74 1985

146

 

Standard for Labelling of and Claims for Prepackaged Foods for Special Dietary Use

       
 
  • 75 1985

150

 

Standard for Food Grade Salt

1

1997

  • 3 2006

 
 
  • 76 1985

151

 

Standard for Gari

1

1995

   
 
  • 77 1985

152

 

Standard for Wheat Flour

1

1995

   
 
  • 78 1985

153

 

Standard for Maize (Corn)

1

1995

   
 
  • 79 1985

154

   

1

1995

   
 
  • 80 1985

155

 

Standard for Whole Maize (Corn) Meal Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits

1

1995

   

81

156

1987

Standard for Follow-up formula

   

1

1989

82

159

1987

Standard for Canned Mangoes

       

83

160

1987

Standard for Mango Chutney

       

84

163

1987

Standard for Wheat Protein Products

1

2001

   
     

Standard for Quick Frozen Blocks of Fish Fillets,

       

85

165

1989

Minced Fish Flesh and Mixtures of Fillets and

1

1995

     

Minced Fish Flesh Standard for Quick Frozen Fish Sticks (Fish

       

86

166

1989

Fingers), Fish Portions and Fish Fillets -

2

2004

87

167

1989

Breaded or in Batter Standard for Salted Fish and Dried Salted Fish

2

2005

   

88

169

1989

of the Gadidae Family of Fishes Standard for Whole and Decorticated Pearl Millet Grains

1

1995

   

89

170

1989

Standard for Pearl Millet Flour

1

1995

   

90

171

1989

Standard for Certain Pulses

1

1995

   

91

172

1989

Standard for Sorghum Grains

1

1995

   

92

173

1989

 

1

1995

   

93

174

1989

Standard for Sorghum Flour General Standard for Vegetable Protein Products

       

94

175

1989

Standard for Soy Protein Products

       

95

176

1989

Standard for Edible Cassava Flour

1

1995

   

96

177

1991

Standard for Grated Desiccated Coconut

       

97

178

1991

Standard for Durum Wheat Semolina and Durum Wheat Flour

1

1995

   

98

180

1991

Standard for Labelling of and Claims for Foods

       

99

181

1991

for Special Medical Purposes Standard for Formula Foods for Use in Weight Control Diets

       

100

182

1993

Standard for Pineapple

1

1999

1

2005

101

183

1993

Standard for Papaya

1

2001

1

2005

102

184

1993

Standard for Mangoes

   

1

2005

103

185

1993

Standard for Nopal

   

1

2005

104

186

1993

Standard for Prickly Pear

   

1

2005

105

187

1993

Standard for Carambola

   

1

2005

106

188

1993

Standard for Baby Corn

   

1

2005

107

189

1993

Standard for Dried Shark Fins

       

108

190

1995

General Standard for Quick Frozen Fish Fillets

       

109

191

1995

Standard for Quick Frozen Raw Squid

       

110

192

1995

General Standard for Food Additives

11

2010

   

111

193

1995

General Standard for Contaminants and Toxins in Food and Feed

4

2009

2

2010

112

196

1995

Standard for Litchi

   

1

2005

113

197

1995

Standard for Avocado

   

1

2005

114

198

1995

Standard for Rice

       

115

199

1995

Standard for Wheat and Durum Wheat

       

116

200

1995

Standard for Peanuts

       

117

201

1995

Standard for Oats

       

118

202

1995

Standard for Couscous

       

119

203

1995

Standard for Formula Foods for Use in Very Low Energy Diets for Weight Reduction

       

120

204

1997

Standard for Mangosteens

   

1

2005

121

205

1997

Standard for Bananas

   

1

2005

122

206

1999

General Standard for Use of Dairy Terms

       

123

207

1999

Standard for Milk Powders and Cream Powder

   

1

2010

124

208

1999

Standard for Cheeses in Brine (Group Standard)

   

2

2010

125

210

1999

Standard for Named Vegetable Oils

3

2009

1

2005

126

211

1999

Standard for Named Animal Fats

   

1

2009

127

212

1999

Standard for Sugars

   

1

2001

128

213

1999

Standard for Limes

   

3

2005

129

214

1999

Standard for Pummelos (Citrus grandi)

   

2

2005

130

215

1999

Standard for Guavas

   

1

2005

131

216

1999

Standard for Chayotes

   

1

2005

132

217

1999

Standard for Mexican Limes

   

1

2005

133

218

1999

Standard for Ginger

   

1

2005

134

219

1999

Standard for Grapefruits (Citrus paradisi)

   

2

2005

135

220

1999

     

1

2005

136

221

2001

Standard for Longans Group Standard for Unripened Cheese

   

2

2010

     

including Fresh Cheese Standard for Crackers from Marine and

       

137

222

2001

Freshwater Fish, Crustaceans and Molluscan Shellfish

138

223

2001

Standard for Kimchi

       

139

224

2001

Standard for Tannia

   

1

2005

140

225

2001

Standard for Asparagus

   

1

2005

141

226

2001

     

1

2005

     

Standard for Cape Gooseberry General Standard for Bottled/Packaged

       

142

227

2001

Drinking Waters (Other Than Natural Mineral

143

228

2001

Waters) General Methods of Analysis for Contaminants

1

2004

   

144

229

1993

Analysis of Pesticide Residues: Recommended Methods

1

2003

1

2003

145

231

2001

General Codex Methods for the Detection of Irradiated Foods

1

2003

   

146

234

1999

Recommended Methods of Analysis and Sampling

2

2007

1

2009

147

236

2003

Standard for Boiled Dried Salted Anchovies

       

148

237

2003

Standard for Pitahayas

   

1

2005

149

238

2003

Standard for Sweet Cassava

   

1

2005

150

239

2003

General Methods of Analysis for Food Additives

1

2004

   
     

Standard for Aqueous Coconut Products:

       

151

240

2003

Coconut Milk and Coconut Cream

152

241

2003

Standard for Canned Bamboo Shoots

       

153

242

2003

Standard for Canned Stone Fruits

       

154

243

2003

Standard for Fermented Milks

2

2010

   

155

244

2004

Standard for Salted Atlantic Herring and Salted Sprat

       

156

245

2004

Standard for Oranges

   

1

2005

157

246

2005

Standard for Rambutan

       

158

247

2005

General Standard for Fruit Juices and Nectars

       

159

249

2006

Standard for Instant Noodles

       

160

250

2006

Standard for a Blend of Evaporated Skimmed

   

1

2010

161

251

2006

Milk and Vegetable Fat Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form

   

1

2010

     

Standard for a Blend of Sweetened Condensed

       
  • 162 2006

252

Skimmed Milk and Vegetable Fat

1

2010

 
  • 163 2006

253

 

Standard for Dairy Fat Spreads

   

2

2010

 
  • 164 2007

254

 

Standard for Certain Canned Citrus Fruits

       
 
  • 165 2007

255

           
 
  • 166 2007

256

 

Standard for Table Grapes Standard for Fat Spreads and Blended Spreads

   

1

2009

 
  • 167 2007

260

 

Standard for Pickled Fruits and Vegetables

       
 
  • 168 2007

262

 

Standard for Mozzarella

       
 
  • 169 1966

263

 

Standard for Cheddar

1

2007

2

2010

 
  • 170 1966

264

 

Standard for Danbo

1

2007

2

2010

 
  • 171 1966

265

 

Standard for Edam

1

2007

2

2010

 
  • 172 1966

266

 

Standard for Gouda

1

2007

2

2010

 
  • 173 1966

267

 

Standard for Havarti

1

2007

2

2010

 
  • 174 1966

268

 

Standard for Samsoe

1

2007

1

2008

 
  • 175 1967

269

 

Standard for Emmental

1

2007

2

2010

 
  • 176 1968

270

 

Standard for Tilsiter

1

2007

2

2010

 
  • 177 1968

271

 

Standard for Saint-Paulin

1

2007

2

2010

 
  • 178 1968

272

 

Standard for Provolone

1

2007

2

2010

 
  • 179 1968

273

 

Standard for Cottage Cheese incl. Creamed Cottage Cheese

1

2007

2

2010

 
  • 180 1969

274

 

Standard for Coulommiers

1

2007

2

2010

 
  • 181 1973

275

 

Standard for Cream Cheese

1

2007

2

2010

 
  • 182 1973

276

 

Standard for Camembert

1

2007

2

2010

 
  • 183 1973

277

 

Standard for Brie

1

2007

2

2010

 
  • 184 1978

278

 

Standard for Extra Hard Grating Cheese

       
 
  • 185 1971

279

 

Standard for Butter

1

1999

3

2010

 
  • 186 1973

280

 

Standard for Milkfat Products

1

1999

2

2010

 
  • 187 1971

281

 

Standard for Evaporated Milks

1

1999

1

2010

 
  • 188 1971

282

 

Standard for Sweetened Condensed Milks

1

1999

1

2010

 
  • 189 1978

283

 

General Standard for Cheese

1

1999

3

2010

 
  • 190 1971

284

 

Standard for Whey Cheeses

1

1999

1

2010

 
  • 191 1976

288

 

Standard for Cream and Prepared Creams

2

2008

1

2010

 
  • 192 1995

289

 

Standard for Whey Powders

1

2003

2

2010

 
  • 193 1995

290

 

Standard for Edible Casein Products

1

2001

1

2010

 
  • 194 2010

291

 

Standard for Sturgeon Caviar

       
 
  • 195 2008

292

 

Standard for Live and Raw Bivalve Molluscs

       
 
  • 196 2008

293

 

Standard for Tomatoes

       
 
  • 197 2009

296

 

Standard for Jams, Jellies and Marmalades

       
 
  • 198 2009

297

 

Standard for Certain Canned Vegetables

       
 
  • 199 2010

299

 

Standard for Apples

       
 
  • 200 2010

300

 

Codex Standard for Bitter Cassava

       
     

Recommended International Code of Practice -

       
  • 201 1969

1

General Principles of Food Hygiene

4

2003

     

Recommended International Code of Hygienic

       
  • 202 1969

2

Practice for Canned Fruit and Vegetable

 
  • 203 1969

3

 

Products Recommended International Code of Hygienic Practice for Dried Fruits

       
 
  • 204 1971

4

 

Recommended International Code of Hygienic Practice for Desiccated Coconut

       
     

Recommended International Code of Hygienic

       
  • 205 5

1971

Practice for Dehydrated Fruits and Vegetables

  • 206 6

 

1972

including Edible Fungi Recommended International Code of Hygienic Practice for Tree Nuts

       
     

Recommended International Code of Practice

       
  • 207 8

1976

for the Processing and Handling of Quick

3

2008

 
  • 208 15

1976

Frozen Foods Recommended International Code of Hygienic

1

2007

2

1985

 
  • 209 19

1979

Practice for Egg Products Recommended International Code of Practice

2

2003

   
     

for Radiation Processing of Food Code of Ethics for International Trade in Food

       
  • 210 20

1979

including Concessional and Food Aid

2

2010

 
  • 211 22

1979

Transactions Recommended International Code of Hygienic

       
     

Practice for Groundnuts (Peanuts) Recommended International Code of Hygienic

       
  • 212 23

1979

Practice for Low-Acid and Acidified Low-Acid

2

1993

 
  • 213 25

1979

Canned Foods Recommended International Code of Hygienic Practice for Smoked Fish

       
     

Recommended International Code of Hygienic

       
  • 214 30

1983

Practice for the Processing of Frog Legs

     

Recommended International Code of Hygienic

       
  • 215 33

1985

Practice for Collecting, Processing and

     

Marketing of Natural Mineral Waters Recommended International Code of Hygienic

       
  • 216 36

1987

Practice for the Storage and Transport of

1

1999

3

2005

 
  • 217 39

1993

Edible Oils and Fats in Bulk Code of Hygienic Practice for Precooked and

       
 
  • 218 40

1993

Cooked Foods in Mass Catering Code of Hygienic Practice for Aseptically

       
 
  • 219 42

1995

Processed and Packaged Low-Acid Foods Code of Hygienic Practice for Spices and Dried Aromatic Plants

       
     

Code of Hygienic Practice for the Preparation

       
  • 220 43

1995

and Sale of Street Foods (Regional Code - Latin America and the Caribbean)

1

2001

     

Recommended International Code of Practice

       
  • 221 44

1995

for the Packaging and Transport of Fresh Fruit

1

2004

     

and Vegetables Code of Practice for the Reduction of Aflatoxin

       
  • 222 45

1997

B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals

 
  • 223 46

1999

Code of Hygienic Practice for Refrigerated

       
 
  • 224 47

2001

Packaged Foods with Extended Shelf-Life Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food

   

1

2001

     

Recommended Code of Hygienic Practice for

       
  • 225 48

2001

Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)

     

Code of Practice Concerning Source Directed

       

226

49

2001

Measures to Reduce Contamination of Foods

     

with Chemicals Code of Practice for the Prevention and

       

227

50

2003

Reduction of Patulin Contamination in Apple

     

Juice and Apple Juice Code of Practice for the Prevention and

       

Reduction of Mycotoxin Contamination in

228

51

2003

Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisins and tricothecenes

229

52

2003

Code of Practice for Fish and Fishery Products

5

2010

   

230

53

2003

Code of Hygienic Practice for Fresh Fruits and

       

231

54

2004

Vegetables Recommended Code of Practice on Good

   

1

2008

     

Animal Feeding Code of Practice for the Prevention and

       

232

55

2004

Reduction of Aflatoxin Contamination in

233

56

2004

Peanuts Code of Practice for the Prevention and Reduction of Lead Contamination in Foods

       

234

57

2004

Code of Hygienic Practice for Milk and Milk Products

   

2

2009

235

58

2005

         
     

Code of Hygienic Practice for Meat Code of Practice for the Prevention and

       

236

59

2005

Reduction of Aflatoxin Contamination in Tree

2

2010

     

Nuts Code of Practice for the Prevention and

       

237

60

2005

Reduction of Tin Contamination in Canned

     

Foods Code of Practice to Minimize and Contain

       

238

61

2005

Antimicrobial Resistance

     

Code of Practice for the Prevention and

       

239

62

2006

Reduction of Dioxin and Dioxin-like PCB

     

Contamination in Food and Feeds Code of Practice for the Prevention and

       

240

63

2007

Reduction of Ochratoxin A Contamination in

     

Wine Code of Practice for the Reduction of 3-

       

Monochloropropane-1,2-diol (3-MCPD) during

241

64

2008

the Production of Acid-Hydrolyzed Vegetable Protein (Acid-HVPs) and Products that Contain

     

Acid- HVPs Code of Practice for the Prevention and

       

242

65

2008

Reduction of Aflatoxin Contamination in Dried

243

66

2008

Figs Code of Hygienic Practice for Powdered

1

2009

   

244

67

2009

Formulae for Infants and Young Children Code of Practice for the Reduction of

       
     

Acrylamide in Foods Code of Practice for the Reduction of

       

245

68

2009

Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes

     

Code of Practice for the Prevention and

       

246

69

2009

Reduction of Ochratoxin A Contamination in

247

1

 

Coffee Maximum Residue Limits (MRLs) for Pesticides

 

2009

   

248

2

 

Maximum Residue Limits for Veterinary Drugs in Food

 

2009

   

249

3

 

Extraneous Maximum Residue Limits (EMRLs)

 

2001

   

250

2

1976

Statement on Infant Feeding

       

251

4

 

Classification of Foods and Animal Feeds

   

1

1993

252

5

1993

Glossary of Terms and Definitions (Veterinary

   

1

2003

253

6

 

Drugs Residues in Foods) List of Codex Specifications for Food Additives

16

2010

   

254

22-R

1997

Design of Control Measures for Street-Vended Foods in Africa

1

1999

   

255

1

1979

General Guidelines on Claims

1

1991

   

256

2

1985

 

1

1993

4

2010

257

3

1989

Guidelines on Nutrition Labelling Guidelines for Simple Evaluation of Food Additive Intake

       
     

Protocol for the Design, Conduct and

       

258

3

1995

Interpretation of Method Performance Studies

259

4

1989

General Guidelines for the Utilization of

       
     

Vegetable Protein Products (VPP) in Foods Guideline Levels for Vinyl Chloride Monomer

       

260

6

1991

and Acrylonitrile in Food and Packaging

261

8

1991

Material Guidelines for Formulated Supplementary

     

2010

262

9

1987

Foods for Older Infants and Young Children General Principles for the Addition of Essential Nutrients to Foods

   

2

1991

     

Advisory List of Mineral Salts and Vitamin

       

263

10

1979

compounds for Use in Foods for Infants and

2

2009

2

1991

264

13

1991

Children Guidelines for the Preservation of Raw Milk by

       
     

Use of the Lactoperoxidase System Guide for the Microbiological Quality of Spices

       

265

14

1991

and Herbs Used in Processed Meat and Poultry

     

Products Guideline Procedures for the Visual Inspection

       

266

17

1993

of Lots of Canned Foods for Unacceptable

267

19

1995

Defects Guidelines for the Exchange of Information in

1

2004

   

268

20

1995

Food Control Emergency Situations Principles for Food Import and Export

       
     

Certification and Inspection Principles for the Establishment and

       

269

21

1997

Application of Microbiological Criteria for

270

23

1997

Foods Guidelines for Use of Nutrition and Health Claims

1

2004

4

2010

271

24

1997

General Guidelines for Use of the Term Halal

       
     

Guidelines for the Exchange of Information

       

272

25

1997

between Countries on Rejections of Imported

     

Foods Guidelines for the Design, Operation,

       

273

26

1997

Assessment and Accreditation of Food Import and Export Inspection and Certification

1

2010

     

Systems Guidelines for the Assessment of the

       

274

27

1997

Competence of Testing Laboratories Involved in the Import and Export Control of Foods

1

2006

     

International Harmonized Protocol for the

       

275

28

1995

Proficiency Testing of (Chemical) Analytical

1

1997

276

30

1999

Laboratories Principles and Guidelines for the Conduct of

       

277