G/TBT/GEN/166  
 
14 May 2014  
(14-2974)  Page: 1/2  
Committee on Technical Barriers to Trade  Original: English  
 
 INFORMATION ON ACTIVITIES OF THE CODEX ALIMENTARIUS COMMISSION  
This document contains information provided by the Codex Alimentarius at the TBT Committee 
meeting of 19-20 March 2014 under Agenda Item 5 (Update by Observers). 
 
_______________ 
 
 
 1  CODEX SESSIONS SINCE THE LAST MEETING OF THE COMMITTEE (OCTOBER 2013) 
 Codex Committee on Nutrition and Foods for Spec ial Dietary Uses (Bad Soden, Germary, 4-8 
November 2013) 
 Codex Committee on Food Hygiene (Hanoi, Viet Nam, 11-15 November 2013); 
 Codex Committee on Spices and Culinary Herbs (Kochi, India, 11-14 February 2014); 
 Codex Committee on Fish and Fishery Products (Bergen, Norway, 17-21 February 2014); 
 Codex Committee on Fresh Fruits and Vegetables (Phuket, Thailand, 24-28 February 2014); 
 Codex Committee on Methods of Analysis and Sampling (Budapest, Hungary, 3-7 March 
2014); 
 Codex Committee on Food Additives (Hong Kong, China, 17-21 March 2014).  
In particular, the TBT Committee may wish to note the following: 
 
1.  The Codex Alimentarius Commission celebrated its 50th anniversary. The Commission adopted 
25 new or revised Codex standards or related texts or amendments to texts; approved 14 proposals for new work; adopted the new Codex Strategic Plan 2014-2019; supported continued 
cooperation and coordination with international governmental and non-governmental 
organizations; and re-elected Mr Sanjay Dave (Ind ia) as chairperson, and as vice-chairperson: Dr 
Samuel Godefroy (Canada), Ms Awilo Ochieng Pern et (Switzerland), and Professor Samuel Sefa-
Dedeh (Ghana). 
2.  The Codex Committee on Residues of Vete rinary Drugs in Foods finalised performance 
characteristics for multi-residues methods (MRMs) for veterinary drugs.  
3.  The Codex Committee on Nutrition and Foods for Special Dietary Uses advanced work on the 
revision of the Codex General Principles for the Addition of Essential Nutrients to Food (CAC/GL 9-
1987) and agreed to recommend that the current NRV-R for protein should be retained in the Guidelines on Nutrition Labelling, while other proposed draft additional or revised nutrient 
reference values for labelling purposes in the Guidelines on Nutrition Labelling were returned for 
redrafting and further consideration; proposed new work on a potential NRV for potassium in relation to the risk of non-communicable di sease (NCD); to redraft the amendment of the 
Standard for Processed Cereal-based Foods for Infants and Young Children to include a new part 
for underweight children; and to further consider the review of the Codex Standard for Follow-up Formula at its next session. G/TBT/GEN/166 
 
- 2 - 
 
  4.  The Codex Committee on Spices and Culinary He rbs was established by the 36th Session of the 
Codex Alimentarius Commission (July 2013) and held its first session in Kochi, India on 11-14 February 2014. The Committee is hosted by Indi a and will meet every 18 months. The Committee 
is tasked with the elaboration of worldwide standards for spices and culinary herbs in their dried 
and dehydrated state in whole, ground, and cracked or crushed form; and consults, as necessary, 
with other international organizations in the standards development process to avoid duplication. The Committee agreed to propose new work on standards for black, white and green pepper; 
cumin; oregano; and thyme, respectively. 
5.  The Committee on Fish and Fishery Products concluded work on the Standard for Fresh and 
Quick Frozen Raw Scallop Products and performance criteria for methods for the determination of marine biotoxins in the Standard for Live and Raw Bivalve Molluscs; progressed work on the code 
of practice for processing of fish sauce; and will continue work on the codes of practice for 
processing of fresh and quick frozen raw scallop products and sturgeon caviar; an amendment in 
relation to determination of nitrogen factors in the Standard for Quick Frozen Fish Sticks (Fish 
Fingers), Fish Portions and Fish Fillets – Breaded or in Batter. The Committee will also consider at 
its next session a proposal for new work on a standard for pirarucú. 
6.  The Committee on Fresh Fruits and Vegetables concluded work on standards for passion fruit, 
durian and okra; requested approval of new work on standards for ware potato, garlic, aubergines 
and kiwifruit; retained the minimum maturity requirements in the Standard for Table Grapes; amended the section on contaminants in the standards for sweet and bitter cassava to introduce a reference to the Code of Practice for the Reduction of Hydrocyanic Acid in Cassava and Cassava 
Products; continued to discuss a layout for Codex standards for fresh fruits and vegetables; and 
removed the reference to the UNECE (United Nations Economic Commission for Europe) from is Terms of Reference by referring to consultati on "… as necessary, with other international 
organisations in the standards development process to avoid duplication"  
7.  The Committee on Methods of Analysis and Sa mpling endorsed several methods of analysis, 
provided advice on sampling plans and will continue work on explanatory notes and practical 
examples for sampling for inclusion in the Principles for Use of Sampling and Testing in 
International Trade (CAC/GL 83-2013); development of procedures or guidelines for determining 
of Type I methods and development of a criteria approach for methods which use a "sum of components"; and will undertake a systematic review of all methods of analysis in Codex.  
2  FORTHCOMING CODEX MEETINGS  
 Codex Committee Contaminants in Foods (The Hague, The Netherlands, 31 March – 4 April 
2014); 
 Codex Committee on General Principles (Paris, France, 7-11 April 2014); 
 Codex Committee on Pesticide Residues (Nanjing, China, 5-10 May 2014). 
 
 
__________