The Codex Alimentarius is a collection of international food standards that have been adopted by the Codex Alimentarius Commission. Such standards cover all the main foods and also material used in the further processing of food. Codex provisions concern the hygienic and nutritional; quality of food, including microbiological norms, food additives, pesticides and veterinary drug residues, contaminants, labelling and presentation, and methods of sampling and risk analysis. The Codex Alimentarius can safely claim to be the most important international reference point in matters concerning food quality. Its creation, moreover, has generated food-related scientific research and greatly increase the world community’s awareness of the vital issues at stake food quality, safety and public health.

Official and officially recognized inspection and certification systems are fundamentally important and very widely used means of food control systems. The confidence of consumers in the safety and quality of their food supply depends in part on their perception as to the effectiveness of these systems as food control measures. A substantial part of the worldwide trade in food depends upon the use of inspection and certification systems. Following the FAO/WHO Conference on Food Standards, Chemicals in Food and Food Trade in 1991, the Codex Alimentarius Commission undertook the development of guidance documents for governments and other interested parties on Food Import and Export Inspection and Certification Systems. This third edition includes texts adopted by the Codex Alimentarius Commission up to 2007.

The Procedural Manual of the Codex Alimentarius Commission is intended to help Member Governments participate effectively in the work of the joint FAO/WHO Food Standards Programme. The manual is particularly useful for national delegations attending Codex meetings and for international organizations attending as observers. It sets out the basic Rules of Procedure, procedures for the elaboration of Codex standards and related texts, basic definitions and guidelines for the operation of Codex committees. It also gives the membership of the Codex Alimentarius Commission. Also published in French and Spanish.

The Codex Alimentarius is a collection of international standards for all the principal foods, whether processed, semi-processed or raw, including provisions regarding food hygiene, nutritional quality, food additives, pesticide residues and labelling issues. This volume contains all the Codex Standards and the Code of Practice adopted by the Codex Alimentarius Commission in regard to fats and oils. It takes into account those texts adopted at the 24th session of the Commission in July 2001.

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Codex Alimentarius - The End Of Health Freedom is the first in-depth expose of the international organization known as Codex Alimentarius. Author Brandon Turbeville demonstrates how the implementation of Codex Guidelines will be detrimental to the health and freedom of billions the world over. Turbeville painstakingly explains how the guidelines will extinguish the use of vitamins and minerals, allow even higher levels of food irradiation, give approval to harmful pesticide and toxic substance residue in food, and encourage the proliferation of GMOs. The author also describes how Codex Alimentarius will be used as a tool to usher in the destruction of national sovereignty and what can be done to stop it.

Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.