The Codex Alimentarius, or "Food Code" is a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission. The Commission, also known as CAC, is the central part of the Joint FAO/WHO Food Standards Programme and was established by FAO and WHO to protect consumer health and promote fair practices in food. It held its first meeting in 1963.
CAC/GL 2 Nutrition Labelling
CAC/GL 87 Salmonella
CAC/GL 19 Food Safety Emergencies
CAC/GL 88 Control of Foodborne Parasites
CAC/MISC 6 Specifications for Food Additives
CAC/RCP 51 Mycotoxin Contamination in Cereals
ISO 22000 has the advantage over the many private standards as it covers the whole organization. ISO 22000 contributes to ensure food safety hazards throughout the whole food chain from farm-to-table. This becomes essential as hazards occur at any stage of the food chain.
The aim of ISO 22000 is to harmonize on a global level the requirements for food safety management for organizations within the food chain. It is particularly intended for application by organizations that seek a more focused, coherent and integrated food safety management system than is normally required by law. It requires the organization to meet any applicable food safety related statutory and regulatory requirements through its food safety management system.
A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product. GMP covers all aspects of production from the starting materials, premises and equipment to the training and personal hygiene of staff.
HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.
HACCP developed a range of food safety management packs for different sectors of the food industry to help food business operators manage their food safety management procedures.
