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Food Safety
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International
2.05 M Jul 26, 2013
CAC/GL 36-1989 Class Names and the International Numbering System for Food Additives
171.5 K Jul 26, 2013
CAC/GL 34-1999 Guidelines for the Development of Equivalence Agreements Regarding Food Imports and E
126.29 K Jul 26, 2013
CAC/GL 33-1999 Recommended Methods of Sampling for Pesticide Residues for the Determination of Compl
126.29 K Jul 26, 2013
CAC/GL 32-1999 Guidelines for the Production, Processing, Labelling and Marketing of Organically Pro
92.1 K Jul 26, 2013
CAC/GL 31-1999 Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories
23.3 K Jul 26, 2013
CAC/GL 30-1999 Principles and Guidelines for the Conduct of Microbiological Risk Assessment
10.52 K Jul 26, 2013
CAC/GL 28-1995 International Harmonized Protocol for the Proficiency Testing of (Chemical) Analytica
12.83 K Jul 26, 2013
CAC/GL 27-1997 Guidelines for the Assessment of the Competence of Testing Laboratories Involved in t
287.29 K Jul 26, 2013
AC/GL 26-1997 Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and
123.6 K Jul 26, 2013
CAC/GL 25-1997 Guidelines for the Exchange of Information between Countries on Rejections of Importe
23.89 K Jul 26, 2013
CAC/GL 24-1997 General Guidelines for Use of the Term Halal
103.54 K Jul 26, 2013
CAC/GL 23-1997 Guidelines for Use of Nutrition and Health Claims
298.15 K Jul 26, 2013
CAC/GL 22R-1997 Regional Guidelines for the Design of Control Measures for Street-Vended Foods (Afri
25.9 K Jul 26, 2013
CAC/GL 21-1997 Principles for the Establishment and Application of Microbiological Criteria for Food
70 K Jul 26, 2013
CAC/GL 20-1995 Principles for Food Import and Export Certification and Inspection
151.99 K Jul 26, 2013
CAC/GL 19-1995 Guidelines for the Exchange of Information in Food Control Emergency Situations
45.9 K Jul 26, 2013
CAC/GL 17-1993 Guideline Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptab
11.04 K Jul 26, 2013
CAC/GL 14-1991 Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and
55.9 K Jul 26, 2013
CAC/GL 13-1991 Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System
298.15 K Jul 25, 2013
CAC/GL 22R-1997 Regional Guidelines for the Design of Control Measures for Street-Vended Foods (Afri
25.9 K Jul 25, 2013
CAC/GL 21-1997 Principles for the Establishment and Application of Microbiological Criteria for Food
72.31 K Jul 25, 2013
CAC/GL 20-1995 Principles for Food Import and Export Certification and Inspection
45.9 K Jul 25, 2013
CAC/GL 17-1993 Guideline Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptab
11.04 K Jul 25, 2013
CAC/GL 14-1991 Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and
55.9 K Jul 25, 2013
CAC/GL 13-1991 Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System
50.05 K Jul 25, 2013
AC/GL 4-1989 General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods
118.28 K Jul 25, 2013
CAC/GL 2-1985 Guidelines on Nutrition Labelling
141.19 K Jul 18, 2013
CAC/GL 10-1979 Advisory Lists of Nutrient Compounds for Use in Foods for Special Dietary Uses intent
16.59 K Jul 18, 2013
CAC/GL 9-1987 General Principles for the Addition of Essential Nutrients to Foods
40.21 K Jul 18, 2013
CAC/GL 8-1991 Guidelines for Formulated Supplementary Foods for Older Infants and Young Children
50.05 K Jul 18, 2013
CAC/GL 4-1989 General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods
114.22 K Jul 18, 2013
CAC/GL 3-1988 Guidelines for Simple Evaluation of Food Additive Intake
23.07 K Jul 18, 2013
CAC/GL 1-1979 General Guidelines on Claims
66.77 K Jul 18, 2013
CODEX STAN 1-1985 General Standard for the Labelling of Prepackaged Foods
34 K Jul 18, 2013
CODEX STAN 3-1981 Standard for Canned Salmon
65.14 K Jul 18, 2013
CODEX STAN 12-1981 Standard for Honey
36 K Jul 18, 2013
CODEX STAN 13-1981 Standard for Preserved Tomatoes
44.23 K Jul 18, 2013
CODEX STAN 17-1981 Standard for Canned Applesauce
42.08 K Jul 18, 2013
CODEX STAN 19-1981 Standard for Edible Fats and Oils not Covered by Individual Standards
149.02 K Jul 18, 2013
CODEX STAN 33-1981 Standard for Olive Oils and Olive Pomace Oils
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JECFA Standards
(526)
CAC Standards
(346)
Methods of AOAC
(203)
Featured Documents
Tolerance for residues of methyl mercaptan in or on all food commodities
Tolerances for residues of fluridone in or on avocados
Residues of isoxaben in or on the caneberry subgroup 13-07A and hop
Tolerances for residues of acequinocyl in or on the bushberry subgroup 13-07B
Agricultural and Veterinary Chemicals Code (MRL Standard) Amendment Instrument (No. 3) 2020
The Food Information (Amendment) Regulations (Northern Ireland) 2020
Notice of Modification to the List of Permitted Colouring Agents to Enable New Uses of Lycopene Extr
Authorising the placing on the market of nicotinamide riboside chloride as a novel food
Concerning the non-renewal of the approval of the active substance chlorpyrifos-methyl
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Top download this kind
AOAC Official Method 940.28 Fatty Acids (Free) in Crude and Refined Oils
AOAC Official Method 937.09 Salt (Chlorine as Sodium Chloride) in Seafood
CAC/GL 69-2008 Guideline for the Validation of Food Safety Control Measures
AOAC Official Method 998.12 C-4 Plant Sugars in Honey Internal Standard Stable Carbon Isotope Ratio
AOAC Official Method 932.12 Solids (Soluble) in Fruits and Fruit Products
CAC/GL 21-1997 Principles for the Establishment and Application of Microbiological Criteria for Food
AOAC Official Method 2002.02 Resistant Starch in Starch and Plant Materials
AOAC Official Method 934.06 Moisture in Dried Fruits
AOAC Official Method 942.05 Ash of Animal Feed
CODEX STAN 192-1995 General Standard for Food Additives
Popular download
FDA's Bacteriological Analytical Manual (BAM) 2001
AOAC Official Method 940.28 Fatty Acids (Free) in Crude and Refined Oils
AOAC Official Method 937.09 Salt (Chlorine as Sodium Chloride) in Seafood
BS EN 1186-2:2002 Materials and articles in contact with foodstuffs - Plastics - Part 2: Test method
CAC/GL 69-2008 Guideline for the Validation of Food Safety Control Measures
AOAC Official Method 998.12 C-4 Plant Sugars in Honey Internal Standard Stable Carbon Isotope Ratio
AOAC Official Method 932.12 Solids (Soluble) in Fruits and Fruit Products
EN 1186-11:2002 Materials and articles in contact with foodstuffs - Plastics - Part 11
CAC/GL 21-1997 Principles for the Establishment and Application of Microbiological Criteria for Food
EN 1186-1:2002 Materials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the s
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