WORLD TRADE  
ORGANIZATION  G/SPS/GEN/828 
19 March 2008 
 (08-1245) 
Committee on Sanitary a nd Phytosanitary Measures Original:   English/ 
 French/  Spanish 
 
  
LIST OF CODEX ALIMENTARIUS STANDARDS, GUIDELINES, 
CODES OF PRACTICE AND OTHER TEXTS IN FORCE 
As of 4 March 2008 
 
Communication from the Codex Alimentarius Commission
 
  
 The following communication, received on 17 Marc h 2008, is being circulated at the request 
of the Secretariat of the Codex Alimentarius Commission
. 
 
_______________ 
 
 
Reference Title 
CAC/GL 1 General Guidelines on Claims 
CAC/GL 2 Guidelines on Nutrition Labelling 
CAC/GL 3 Guidelines for Simple Evaluation of Food Additive Intake 
CAC/GL 4 General Guidelines for the U tilization of Vegetable Protein Products 
(VPP) in Foods 
CAC/GL 5 Guideline Levels for Radi onuclides in Foods following accidental 
Nuclear Contamination for use in International Trade 
CAC/GL 6 Guideline Levels for Vinyl Chloride Monomer and Acrylonitrile in Food 
and Packaging Material 
CAC/GL 7 Guideline Levels for Methylmercury in Fish 
CAC/GL 8 Guidelines for Formulated Supplementary Foods for Older Infants and 
Young Children 
CAC/GL 9 General Principles for the Addition of Essential Nutrients to Foods 
CAC/GL 10 Advisory List of Mineral Salts  and Vitamin compounds for Use in Foods 
for Infants and Children 
CAC/GL 13 Guidelines for the Preservation of Raw Milk by Lactoperoxidase System 
CAC/GL 14 Guide for the Microbiological Quality of Spices and Herbs Used in 
Processed Meat and Poultry Products 
CAC/GL 15 Guidelines for the Use of Non-M eat Protein Products in Processed Meat 
and Poultry Products 
CAC/GL 16 Guidelines for the Establishmen t of a Regulatory Programme for Control 
of Veterinary Drug Residues in Foods 
CAC/GL 17 Guideline Procedures for the Visual Inspection of Lots of Canned Foods 
CAC/GL 19 Guidelines for the Exchange of  Information in Food Control Emergency 
Situations 
CAC/GL 20 Principles for Food Import and Export Certification and Inspection 
CAC/GL 21 Principles for the Establishment and Application of Microbiological 
Criteria for Foods G/SPS/GEN/828 
Page 2  
 
  Reference Title 
CAC/GL 221R Revised Regional Guidelines for th e Design of Control Measures for 
Street-Vended Foods in Africa 
CAC/GL 23 Guidelines for Use of Nutrition and Health Claims 
CAC/GL 24 General Guidelines for Use of the Term Halal 
CAC/GL 25 Guidelines for the Exchange of Information between Countries on 
Rejections of Imported Foods 
CAC/GL 26 Guidelines for the Design, Oper ation, Assessment and Accreditation of 
Food Import and Export Inspection and Certification Systems 
CAC/GL 27 Guidelines for the Assessme nt of the Competence of Testing 
Laboratories Involved in the Import and Export Control of Foods 
CAC/GL 28 International Harmonized Prot ocol for the Proficiency Testing of 
(Chemical) Analytical Laboratories 
CAC/GL 29 General Requirements for Natural Flavourings 
CAC/GL 30 Principles and Guidelines for the Conduct of Microbiological Risk 
Assessment 
CAC/GL 31 Guidelines for the Sensory Evaluation of Fish and Shellfish in 
Laboratories 
CAC/GL 32 Guidelines for the Production,  Processing, Labelling and Marketing of 
Organically Produced Foods 
CAC/GL 33 Recommended Methods of Sampling for Pesticide Residues for the 
Determination of Compliance with MRLs 
CAC/GL 34 Guidelines for the Development of Equivalence Agreements Regarding 
Food Imports and Export Inspection and Certification Systems 
CAC/GL 36 Class Names and the Internationa l Numbering System for Food Additives 
CAC/GL 37 Harmonised IUPAC Guidelines for the Use of Recovery Information in 
Analytical Measurement 
CAC/GL 38 Guidelines for Ge neric Official Certificate Formats and the Production 
and Issuance of Certificates 
CAC/GL 40 Analysis of Pesticide Residues: Guidelines on Good Laboratory Practice 
in Pesticide Residue Analysis 
CAC/GL 41 Analysis of Pesticide Residues:  Portion of Commodities to which Codex 
MRLS Apply and which is Analyzed 
CAC/GL 432R African Regional Guidelines for Co dex Contact Points and National 
Codex Committees 
CAC/GL 44 Principles for the Risk Analysis of Foods Derived from Modern 
Biotechnology 
CAC/GL 45 Guideline for the Conduct of F ood Safety Assessment of Foods Derived 
from Recombinant-DNA Plants 
CAC/GL 46 Guideline for the Conduct of F ood Safety Assessment of Foods Produced 
Using Recombinant-DNA Microorganisms 
CAC/GL 47 Guidelines for Food Import Control Systems 
CAC/GL 48 Model Certificate for Fish and Fishery Products 
CAC/GL 49 Harmonized IUPAC Guidelines for Single-Laboratory Validation of 
Methods of Analysis 
CAC/GL 50 General guidelines on sampling 
CAC/GL 51 Guidelines for Packing Media for Canned Fruits 
CAC/GL 53 Guidelines for the Judgement of Equivalence of Sanitary Measures 
associated with Food Inspection and Certification Systems 
                                                      
1 This text is part of the Codex Alimentarius but recommended for regional application. 
2 This text is part of the Codex Alimentarius but recommended for regional application.  G/SPS/GEN/828 
 Page 3 
 
 
  Reference Title 
CAC/GL 54 Guidelines on Measurement Uncertainty 
CAC/GL 55 Guidelines for Vitamin and Mineral Food Supplements 
CAC/GL 56 Guidelines on the Use of Mass Spectrometry (MS) for Identification, 
Confirmation and Quantitative Determination of Residues 
CAC/GL 572R Asian Regional Guidelines for National Codex Contact Points and 
National Codex Committees 
CAC/GL 582R Regional Guidelines for Codex C ontact Points and National Codex 
Committees (Near East Region) 
CAC/GL 59 Guidelines on Estimation of Uncertainty of Results 
CAC/GL 60 Principles for Traceability / Product Tracing as a Tool Within a Food 
Inspection and Certification System 
CAC/GL 61 Guidelines on the Application of General Principles of Food Hygiene to 
the Control of Listeria monocytogenes in Ready-to-Eat Foods 
CAC/GL 62 Working Principles for Risk Analysis for Food Safety for Application by 
Governments 
CAC/GL 63 Principles and Guidelines for the Conduct of Microbiological Risk 
Management 
CAC/GL 64 Protocol for the Design, Conduct and Interpretation of Method 
Performance Studies 
 
CAC/GL 65 Harmonized Guidelines for Internal Quality Control in Analytical 
Chemistry Laboratories 
  
CAC/MISC 23 Statement on Infant Feeding 
CAC/MISC 33 Inventory of Processing Aids 
CAC/MISC 43 Classification of Foods and Animal Feeds 
CAC/MISC 53 Glossary of Terms and Definitions (Veterinary Drugs Residues in Foods) 
CAC/MISC 63 List of Codex Advisory Specifications for Food Additives 
CAC/MRL 1 Maximum Residue Limits (MRLs) for Pesticides 
CAC/MRL 2 Maximum Residue Limits for Veterinary Drugs in Food 
CAC/MRL 3 Extraneous Maximum Residue Limits (EMRLs) 
CAC/RCP 1 Recommended International Code  of Practice - General Principles of 
Food Hygiene 
CAC/RCP 2 Recommended International Code of Hygienic Practice for Canned Fruit 
and Vegetable Products 
CAC/RCP 3 Recommended International Code of Hygienic Practice for Dried Fruits 
CAC/RCP 4 Recommended International Code of Hygienic Practice for Desiccated 
Coconut 
CAC/RCP 5 Recommended International Code of Hygienic Practice for Dehydrated 
Fruits and Vegetables including Edible Fungi 
CAC/RCP 6 Recommended International Code of Hygienic Practice for Tree Nuts 
CAC/RCP 7 System for the Description of Carcasses of Bovine and Porcine Species 
CAC/RCP 8 Recommended International Code of Practice for the Processing and 
Handling of Quick Frozen Foods 
CAC/RCP 15 Recommended International Code of Hygienic Practice for Egg Products 
CAC/RCP 18 Recommended International Code of Hygienic Practice for Molluscan 
Shellfish 
                                                      
3 While these texts have not been formally adopted by the Codex Alimentarius Commission, the 
Commission agreed to make them available to Members because they contain information which facilitates or 
supports implementation of Codex Standards. G/SPS/GEN/828 
Page 4  
 
  Reference Title 
CAC/RCP 19 Recommended International Code of Practice for Radiation Processing of 
Food 
CAC/RCP 20 Code of Ethics for International Trade in Food 
CAC/RCP 21 Recommended International Code  of Hygienic Practice for Foods for 
Infants and Children 
CAC/RCP 22 Recommended International Code of Hygienic Practice for Groundnuts 
(Peanuts) 
CAC/RCP 23 Recommended International Code of Hygienic Practice for Low-Acid 
and Acidified Low-Acid Canned Foods 
CAC/RCP 24 Recommended International Code  of Hygienic Practice for Lobsters 
CAC/RCP 25 Recommended International Code  of Hygienic Practice for Smoked Fish 
CAC/RCP 26 Recommended International Code of Practice for Salted Fish 
CAC/RCP 28 Recommended International Code of Hygienic Practice for Crabs 
CAC/RCP 30 Recommended International Code of Hygienic Practice for the 
Processing of Frog Legs 
CAC/RCP 33 Recommended International Code of Hygienic Practice for Collecting, 
Processing and Marketing of Natural Mineral Waters 
CAC/RCP 35 Recommended International Code of Hygienic Practice for Frozen 
Battered and/or Breaded Fishery Products 
CAC/RCP 36 Recommended International Code of Hygienic Practice for the Storage 
and Transport of Edible Oils and Fats in Bulk 
CAC/RCP 38 Recommended International Code of Practice for the Control of the Use 
of Veterinary Drugs 
CAC/RCP 39 Code of Hygienic Practice for Precooked and Cooked Foods in Mass 
Catering 
CAC/RCP 40 Code of Hygienic Practice fo r Aseptically Processed and Packaged Low-
Acid Foods 
CAC/RCP 42 Code of Hygienic Practice for Spices and Dried Aromatic Plants 
CAC/RCP 434R Code of Hygienic Practice for the Preparation and Sale of Street Foods 
(Regional Code - Latin America and the Caribbean) 
CAC/RCP 44 Recommended International C ode of Practice for the Packaging and 
Transport of Tropical Fresh Fruit and Vegetables 
CAC/RCP 45 Code of Practice for the Reducti on of Aflatoxin B1 in Raw Materials and 
Supplemental Feedingstuffs for Milk-Producing Animals 
CAC/RCP 46 Code of Hygienic Practice for Refrigerated Packaged Foods with 
Extended Shelf-Life 
CAC/RCP 47 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-
Packed Food 
CAC/RCP 48 Recommended Code of Hygienic Practice for Bottled/Packaged Drinking 
Waters (Other than Natural Mineral Waters) 
CAC/RCP 49 Code of Practice Concerning Source Directed Measures to Reduce 
Contamination of Foods with Chemicals 
CAC/RCP 50 Code of Practice for the Prevention and Reduction of Patulin 
Contamination in Apple Juice and Apple Juice 
CAC/RCP 51 Code of Practice for the Prevention and Reduction of Mycotoxin 
Contamination in Cereals, including Annexes on Ochratoxin A, 
Zearalenone, Fumonisins and tricothecenes 
CAC/RCP 52 Code of Practice for Fish and Fishery Products 
CAC/RCP 53 Code of Hygienic Practice for Fresh Fruits and Vegetables 
                                                      
4 This text is part of the Codex Alimentarius but recommended for regional application.  G/SPS/GEN/828 
 Page 5 
 
 
  Reference Title 
CAC/RCP 54 Recommended Code of Practice on Good Animal Feeding 
CAC/RCP 55 Code of Practice for the Prevention and Reduction of Aflatoxin 
Contamination in Peanuts 
CAC/RCP 56 Code of Practice for the Prevention and Reduction of Lead 
Contamination in Foods 
CAC/RCP 57 Code of Hygienic Practice for Milk and Milk Products 
CAC/RCP 58 Code of Hygienic Practice for Meat 
CAC/RCP 59 Code of Practice for the Prevention and Reduction of Aflatoxin 
Contamination in Tree Nuts 
CAC/RCP 60 Code of Practice for the Prev ention and Reduction of Tin Contamination 
in Canned Foods 
CAC/RCP 61 Code of Practice to Minimize and Contain Antimicrobial Resistance 
CAC/RCP 62 Code of Practice for the Pr evention and Reduction of Dioxin and Dioxin-
like PCB Contamination in Food and Feeds 
CAC/RCP 63 Code of Practice for the Prevention and Reduction 
of Ochratoxin A Contamination in Wine  
 
CODEX STAN 1 General Standard for the Labelling of Prepackaged Foods 
CODEX STAN 3 Standard for Canned Salmon 
CODEX STAN 12 Standard for Honey 
CODEX STAN 13 Standard for Preserved Tomatoes 
  
CODEX STAN 16 Standard for Canned Green Beans and Wax Beans 
CODEX STAN 17 Standard for Canned Applesauce 
CODEX STAN 18 Standard for Canned Sweet Corn 
CODEX STAN 19 Standard for Edible Fats and Oils not Covered by Individual Standards 
CODEX STAN 32 Standard for Margarine 
CODEX STAN 33 Standard for Olive Oils and Olive Pomace Oils 
CODEX STAN 36 Standard for Quick Frozen Finfish, Eviscerated or Uneviscerated 
CODEX STAN 37 Standard for Canned Shrimps or Prawns 
CODEX STAN 38 Standard for Edible Fungi and Fungus Products 
CODEX STAN 39 Standard for Dried Edible Fungi 
CODEX STAN 40 Standard for Fresh Fungus "Chanterelle" 
CODEX STAN 41 Standard for Quick Frozen Peas 
CODEX STAN 42 Standard for Canned Pineapple 
CODEX STAN 52 Standard for Quick Frozen Strawberries 
CODEX STAN 53 Standard for Special Dietary Foods with Low-Sodium Content 
CODEX STAN 55 Standard for Canned Mushrooms 
CODEX STAN 56 Standard for Canned Asparagus 
CODEX STAN 57 Standard for Processed Tomato Concentrates 
CODEX STAN 58 Standard for Canned Green Peas 
CODEX STAN 60 Standard for Canned Raspberries 
CODEX STAN 61 Standard for Canned Pears 
CODEX STAN 62 Standard for Canned Strawberries 
CODEX STAN 66 Standard for Table Olives 
CODEX STAN 67 Standard for Raisins 
CODEX STAN 68 Standard for Canned Mandarin Oranges 
CODEX STAN 69 Standard for Quick Frozen Raspberries 
CODEX STAN 70 Standard for Canned Tuna and Bonito 
CODEX STAN 72 Standard for Infant Formula 
CODEX STAN 73 Standard for Canned Baby Foods G/SPS/GEN/828 
Page 6  
 
  Reference Title 
CODEX STAN 74 Standard for Processed Cereal-Based Foods for Infants and Young 
Children 
CODEX STAN 75 Standard for Quick Frozen Peaches 
CODEX STAN 76 Standard for Quick Frozen Bilberries 
CODEX STAN 77 Standard for Quick Frozen Spinach 
CODEX STAN 78 Standard for Canned Fruit Cocktail 
CODEX STAN 79 Standard for Jams (Fruit Preserves) and Jellies 
CODEX STAN 80 Standard for Citrus Marmalade 
CODEX STAN 81 Standard for Canned Mature Processed Peas 
CODEX STAN 86 Standard for Cocoa Butter 
CODEX STAN 87 Standard for Chocolate 
CODEX STAN 88 Standard for Corned Beef 
CODEX STAN 89 Standard for Luncheon Meat 
CODEX STAN 90 Standard for Canned Crab Meat 
CODEX STAN 92 Standard for Quick Frozen Shrimps or Prawns 
CODEX STAN 94 Standard for Sardines and Sardine-Type Products 
CODEX STAN 95 Standard for Quick Frozen Lobsters 
CODEX STAN 96 Standard for Cooked Cured Ham 
CODEX STAN 97 Standard for Cooked Cured Pork Shoulder 
CODEX STAN 98 Standard for Cooked Cured Chopped Meat 
CODEX STAN 99 Standard for Canned Tropical Fruit Salad 
CODEX STAN 103 Standard for Quick Frozen Blueberries 
CODEX STAN 104 Standard for Quick Frozen Leek 
CODEX STAN 105 Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and 
sugars 
CODEX STAN 106 General Standard for Irradiated Foods 
CODEX STAN 107 General Standard for the Labe lling of Food Additives when sold as such 
CODEX STAN 108 Standard for Natural Mineral Waters 
CODEX STAN 110 Standard for Quick Frozen Broccoli 
CODEX STAN 111 Standard for Quick Frozen Cauliflower 
CODEX STAN 112 Standard for Quick Frozen Brussels Sprouts 
CODEX STAN 113 Standard for Quick Frozen Green and Wax Beans 
CODEX STAN 114 Standard for Quick Frozen French Fried Potatoes 
CODEX STAN 115 Standard for Pickled Cucumbers 
CODEX STAN 116 Standard for Canned Carrots 
CODEX STAN 117 Standard for Bouillons and Consommés 
CODEX STAN 118 Standard for Gluten-Free Foods 
CODEX STAN 119 Standard for Canned Finfish 
CODEX STAN 130 Standard for Dried Apricots 
CODEX STAN 131 Standard for Unshelled Pistachio Nuts 
CODEX STAN 132 Standard for Quic k Frozen Whole Kernel Corn 
CODEX STAN 133 Standard for Quick Frozen Corn-on-the-Cob 
CODEX STAN 135 Standard for Minarine 
CODEX STAN 140 Standard for Quick Frozen Carrots 
CODEX STAN 141 Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa 
Cake 
CODEX STAN 143 Standard for Dates 
CODEX STAN 144 Standard for Canned Palmito 
CODEX STAN 145 Standard for Canned Chestnuts and Chestnut Purée 
CODEX STAN 146 Standard for Labelling of and Claims for Prepackaged  Foods for Special 
Dietary Use  G/SPS/GEN/828 
 Page 7 
 
 
  Reference Title 
CODEX STAN 150 Standard for Food Grade Salt 
CODEX STAN 151 Standard for Gari 
CODEX STAN 152 Standard for Wheat Flour 
CODEX STAN 153 Standard for Maize (Corn) 
CODEX STAN 154 Standard for Whole Maize (Corn) Meal 
CODEX STAN 155 Standard for Degermed Mai ze (Corn) Meal and Maize (Corn) Grits 
CODEX STAN 156 Standard for Follow-up formula 
CODEX STAN 159 Standard for Canned Mangoes 
CODEX STAN 160 Standard for Mango Chutney 
CODEX STAN 163 Standard for Wheat Protein Products 
CODEX STAN 165 Standard for Quick Frozen Blocks  of Fish Fillets, Minced Fish Flesh and 
Mixtures of Fillets and Minced Fish Flesh 
CODEX STAN 166 Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and 
Fish Fillets - Breaded or in Batter 
CODEX STAN 167 Standard for Salted Fish and Dr ied Salted Fish of the Gadidae Family of 
Fishes 
CODEX STAN 169 Standard for Whole and Decorticated Pearl Millet Grains 
CODEX STAN 170 Standard for Pearl Millet Flour 
CODEX STAN 171 Standard for Certain Pulses 
CODEX STAN 172 Standard for Sorghum Grains 
CODEX STAN 173 Standard for Sorghum Flour 
CODEX STAN 174 General Standard for Vegetable Protein Products 
CODEX STAN 175 Standard for Soy Protein Products 
CODEX STAN 176 Standard for Edible Cassava Flour 
CODEX STAN 177 Standard for Gr ated Desiccated Coconut 
CODEX STAN 178 Standard for Durum Wh eat Semolina and Durum Wheat Flour 
CODEX STAN 180 Standard for Labelling of a nd Claims for Foods for Special Medical 
Purposes 
CODEX STAN 181 Standard for Formula Foods for Use in Weight Control Diets 
CODEX STAN 182 Standard for Pineapple 
CODEX STAN 183 Standard for Papaya 
CODEX STAN 184 Standard for Mangoes 
CODEX STAN 185 Standard for Nopal 
CODEX STAN 186 Standard for Prickly Pear 
CODEX STAN 187 Standard for Carambola 
CODEX STAN 188 Standard for Baby Corn 
CODEX STAN 189 Standard for Dried Shark Fins 
CODEX STAN 190 General Standard for Quick Frozen Fish Fillets 
CODEX STAN 191 Standard for Quick Frozen Raw Squid 
CODEX STAN 192 General Standard for Food Additives 
CODEX STAN 193 General Standard for C ontaminants and Toxins in Foods 
CODEX STAN 196 Standard for Litchi 
CODEX STAN 197 Standard for Avocado 
CODEX STAN 198 Standard for Rice 
CODEX STAN 199 Standard for Wheat and Durum Wheat 
CODEX STAN 200 Standard for Peanuts 
CODEX STAN 201 Standard for Oats 
CODEX STAN 202 Standard for Couscous 
CODEX STAN 203 Standard for Formula Foods for Use in Very Low Energy Diets for 
Weight Reduction 
CODEX STAN 204 Standard for Mangosteens G/SPS/GEN/828 
Page 8  
 
  Reference Title 
CODEX STAN 205 Standard for Bananas 
CODEX STAN 206 General Standard for Use of Dairy Terms 
CODEX STAN 207 Standard for Milk  Powders and Cream Powder 
CODEX STAN 208 Standard for Cheeses in Brine (Group Standard) 
CODEX STAN 210 Standard for Named Vegetable Oils 
CODEX STAN 211 Standard for Named Animal Fats 
CODEX STAN 212 Standard for Sugars 
CODEX STAN 213 Standard for Limes 
CODEX STAN 214 Standard for Pummelos (Citrus grandi) 
CODEX STAN 215 Standard for Guavas 
CODEX STAN 216 Standard for Chayotes 
CODEX STAN 217 Standard for Mexican Limes 
CODEX STAN 218 Standard for Ginger 
CODEX STAN 219 Standard for Grapefruits (Citrus paradisi) 
CODEX STAN 220 Standard for Longans 
CODEX STAN 221 Group Standard for Unripened Cheese including Fresh Cheese 
CODEX STAN 222 Standard for Crackers from Mari ne and Freshwater Fish, Crustaceans and 
Molluscan Shellfish 
CODEX STAN 223 Standard for Kimchi 
CODEX STAN 224 Standard for Tannia 
CODEX STAN 225 Standard for Asparagus 
CODEX STAN 226 Standard for Cape Gooseberry 
CODEX STAN 227 General Standard for Bottled/ Packaged Drinking Waters (Other Than 
Natural Mineral Waters) 
CODEX STAN 228 General Methods of Analysis for Contaminants 
CODEX STAN 229 Analysis of Pesticid e Residues: Recommended Methods 
CODEX STAN 231 General Codex Methods for the Detection of Irradiated Foods 
CODEX STAN 234 Recommended Methods of Analysis and Sampling 
CODEX STAN 236 Standard for Boiled Dried Salted Anchovies 
CODEX STAN 237 Standard for Pitahayas 
CODEX STAN 238 Standard for Sweet Cassava 
CODEX STAN 239 General Methods of Analysis for Food Additives 
CODEX STAN 240 Standard for Aqueous Coconut  Products: Coconut Milk and Coconut 
Cream 
CODEX STAN 241 Standard for Canned Bamboo Shoots 
CODEX STAN 242 Standard for Canned Stone Fruits 
CODEX STAN 243 Standard for Fermented Milks 
CODEX STAN 244 Standard for Salted Atlantic Herring and Salted Sprat 
CODEX STAN 245 Standard for Oranges 
CODEX STAN 246 Standard for Rambutan 
CODEX STAN 247 General Standard for Fruit Juices and Nectars 
CODEX STAN 249 Standard for Instant Noodles 
CODEX STAN 250 Standard for a Blend of Eva porated Skimmed Milk and Vegetable Fat 
CODEX STAN 251 Standard for a Blend of Ski mmed Milk and Vegetable Fat in Powdered 
Form 
CODEX STAN 252 Standard for a Blend of Sweetened Condensed Skimmed Milk and 
Vegetable Fat 
CODEX STAN 253 Standard for Dairy Fat Spreads 
CODEX STAN 254 Standard for Certain Canned Citrus Fruits 
CODEX STAN 255 Standard for Table Grapes 
CODEX STAN 256 Standard for Fat Spreads and Blended Spreads  G/SPS/GEN/828 
 Page 9 
 
 
  Reference Title 
CODEX STAN 257R Regional Standard for Canned Humus with Tehena  
CODEX STAN 258R Regional Standard for Canned Foul Medames 
CODEX STAN 259R Regional Standard for Tehena 
CODEX STAN 260 Standard for Pickled Fruits and Vegetables 
  
CODEX STAN 262 Standard for Mozzarella 
CODEX STAN 263 Standard for Cheddar 
CODEX STAN 264 Standard for Danbo 
CODEX STAN 265 Standard for Edam 
CODEX STAN 266 Standard for Gouda 
CODEX STAN 267 Standard for Havarti 
CODEX STAN 268 Standard for Samsoe 
CODEX STAN 269 Standard for Emmentaler 
CODEX STAN 270 Standard for Tilsiter 
CODEX STAN 271 Standard for Saint Paulin 
CODEX STAN 272 Standard for Provolone 
CODEX STAN 273 Standard for Cottage Ch eese including Creamed Cottage Cheese 
CODEX STAN 274 Standard for Coulommiers 
CODEX STAN 275 Standard for Cream Cheese 
CODEX STAN 276 Standard for Camembert 
CODEX STAN 277 Standard for Brie 
CODEX STAN 278 Standard for Extra Hard Grating Cheese 
CODEX STAN A- 1 Standard for Butter 
CODEX STAN A- 2 Standard for Milkfat Products 
CODEX STAN A- 3 Standard for Evaporated Milks 
CODEX STAN A- 4 Standard fo r Sweetened Condensed Milks 
CODEX STAN A- 6 Standard for Cheese 
CODEX STAN A- 7 General Standard for Whey Cheeses 
CODEX STAN A- 8 (a) General Standard for Na med Variety Process(ed) Cheese and Spreadable 
Process(ed) Cheese 
CODEX STAN A- 8 (b) Standard for Process(ed ) Cheese and Spreadable Process(ed) Cheese 
CODEX STAN A- 8 (c) Standard for Process(ed) Cheese Preparations 
CODEX STAN A- 9 Standard for Cream and Prepared Creams 
CODEX STAN A- 15 Standard for Whey Powders 
CODEX STAN A- 18 Standard for Edible Casein Products 
 
 
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