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Food Safety and Food Quality Guidelines and Resources

Resources list of Food Safety and Quality guidelines, including the most popular Codex Alimentarius guidelines, codes of practice and standards.

DISCLAIMER:

Please note the information provided on this page is for general informational purposes only. All information on this page is provided in good faith, however, we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability or completeness of any information on this page.

The lists below do not include all food safety and quality guidelines related to the food, beverage and health industries.

Lists last updated: 04 June 2022

CODEX ALIMENTARIUS RESOURCES

The Codex Alimentarius, or “Food Code,” is a collection of voluntary internationally recognised standards, guidelines and codes of practice relating to food, food production, food labelling, and food safety.

The list below provides links to the most popular Codex Alimentarius GUIDELINES.

General Guidelines on Claims

Guidelines on Nutrition Labelling

Guidelines for Simple Evaluation of Dietary Exposure to Food Additives

General Principles for the Addition of Essential Nutrients to Foods

Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products

Guidelines Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable Defects

Principles and Guidelines for the Exchange of Information in Food Safety Emergency Situations

Guidelines for Use of Nutrition and Health Claims

General Guidelines for Use of the Term “Halal”

Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods

Portion of Commodities to which Maximum Residues Limits Apply and which is Analyzed

Model Certificate for Fish and Fishery Products

General Guidelines on Sampling

Guidelines for Packing Media for Canned Fruits

Guidelines for Vitamin and Mineral Food Supplements

Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods

Principles and Guidelines for the Conduct of Microbiological Risk Management (MRM)

Guidelines for the Use of Flavourings

Guidelines for the Design and Implementation of National Regulatory Food Safety Assurance Programmes Associated with the Use of Veterinary Drugs in Food-Producing Animals

Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood

Guidelines for Risk Analysis of Foodborne Antimicrobial Resistance

Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat

Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food

Principles and Guidance on the Selection of Representative Commodities for the Extrapolation of Maximum Residue Limits for Pesticides to Commodity Groups

Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat

Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne Parasites

Guidelines on integrated monitoring and surveillance of foodborne antimicrobial resistance

The list below provides links to the most popular Codex Alimentarius CODES OF PRACTICE.

General Principles of Food Hygiene

Code of Hygienic Practice for Canned Fruit and Vegetable Products

Code of Practice for the Processing and Handling of Quick Frozen Foods

Code of Practice for Radiation Processing of Food

Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods

Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters

Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk

Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering

Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables

Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life

Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food

Code of Hygienic Practice for Bottled / Packaged Drinking Waters (Other than Natural Mineral Waters)

Code of Practice for Fish and Fishery Products

Code of Hygienic Practice for Fresh Fruits and Vegetables

Code of Hygienic Practice for Milk and Milk Products

Code of Hygienic Practice for Meat

Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods

Code of Practice to Minimize and Contain Foodborne Antimicrobial Resistance

Code of Hygienic Practice for Powdered Formulae for Infants and Young Children

Code of Hygienic Practice for Low-Moisture Foods

Code of Practice for the Prevention and Reduction of Mycotoxins in Spices

Code of Practice on Food Allergen Management for Food Business Operators

The list below provides links to the most popular Codex Alimentarius STANDARDS.

General Standard for the Labelling of Prepackaged Foods

Standard for Honey

Standard for Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes)

Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants

Standard for Canned Baby Foods

Standard for Processed Cereal-Based Foods for Infants and Young Children

Standard for Luncheon Meat

General Standard for Irradiated Foods

General Standard for the Labelling of Food Additives when sold as such

Standard for Natural Mineral Waters

General Standard for the Labelling of and Claims for Prepackaged Foods for Special Dietary Uses

Standard for Food Grade Salt

General Standard for Vegetable Protein Products (VPP)

General Standard for Soy Protein Products

Standard for Labelling of and Claims for Foods for Special Medical Purposes

General Standard for Food Additives

General Standard for Contaminants and Toxins in Food and Feed

General Standard for Bottled / Packaged Drinking Waters (Other Than Natural Mineral Waters)

General Methods of Analysis for Food Additives

OTHER GUIDELINES AND RESOURCES

Other useful Food Safety and Quality guidelines and resources.

WHO (World Health Organization)

World Health Organization’s food safety page.

Free Coronavirus disease (COVID-19) online training.

CDC (Centers for Disease Control and Prevention)

CDC’s food safety page. You will find a lot of valuable resources on this page.

CDC’s A-Z index of foodborne illnesses. Everything you need to know about the bacteria, viruses and parasites that may affect Food Safety

EFFoST (The European Federation of Food Science and Technology)

EFFoST FREE ONLINE MAGAZINE: TASTE OF SCIENCE. The magazine is about innovation in the food industry.

European Commission

European Commission’s food safety resources page.

European Commission’s oceans and fisheries resources page.