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Through close collaboration with member states such as Maldives, WHO aims to strengthen national food control systems to facilitate global prevention, detection and response to public health threats associated with unsafe food.
Language:English
Score: 108446.63 - https://www.fao.org/fao-who-co...nts/news-details/jp/c/1559820/
Data Source: un
Grow it safe - Agriculture and food producers need to adopt good practices Farming practices must ensure a sufficient supply of safe food at a global level today while at the same time mitigating climate change and minimizing future environmental impacts. (...) Unsafe food and unhealthy dietary choices swell the global burden of disease. 5. Team up for safety - Food safety is a shared responsibility 5. Team up for safety - Food safety is a shared responsibility The diverse group that share responsibility for food safety – governments, regional economic bodies, UN organizations, development agencies, trade organizations, consumer and producer groups, academic and research institutions and private sector entities – must work together on issues that affect us all, globally, regionally and locally. Collaboration is needed at many levels – across sectors within a government and across borders.
Language:English
Score: 140681.58 - https://www.fao.org/fao-who-co.../wfsd-2020/calls-to-action/it/
Data Source: un
There is increasing evidence that the climate and the environment are changing. “We can only imagine how these changes will impact our food systems and access to safe food”, he said.
Language:English
Score: 208485.06 - https://www.fao.org/fao-who-co...nts/news-details/es/c/1192216/
Data Source: un
As fora in which member countries, leading industry associations and consumer organisations actively participate, the Nutrition and Labelling committees are important tools for influencing the food system and gaining global consensus on nutrition topics. Related Codex Texts Reference Title Committee Last modified EN FR ES AR ZH RU CXS 107-1981 General Standard for the Labelling of Food Additives when sold as such CCFA 2016 CXS 150-1985 Standard for Food Grade Salt CCFA 2012 CXS 106-1983 General Standard for Irradiated Foods CCFH 2003 CXS 1-1985 General Standard for the Labelling of Prepackaged Foods CCFL 2018 CXG 2-1985 Guidelines on Nutrition Labelling CCFL 2021 CXA 4-1989 Classification of Foods and Animal Feeds CCPR 1993 CXS 151-1985 Standard for Gari CCCPL 2019 CXS 152-1985 Standard for Wheat Flour CCCPL 2021 CXS 153-1985 Standard for Maize (Corn) CCCPL 2019 CXS 155-1985 Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits CCCPL 2019 CXS 169-1989 Standard for Whole and Decorticated Pearl Millet Grains CCCPL 2019 CXS 171-1989 Standard for Certain Pulses CCCPL 1995 CXS 172-1989 Standard for Sorghum Grains CCCPL 2019 CXS 173-1989 Standard for Sorghum Flour CCCPL 2019 CXS 176-1989 Standard for Edible Cassava Flour CCCPL 2019 CXS 178-1991 Standard for Durum Wheat Semolina and Durum Wheat Flour CCCPL 2019 CXS 198-1995 Standard for Rice CCCPL 2019 CXS 199-1995 Standard for Wheat and Durum Wheat CCCPL 2019 CXS 200-1995 Standard for Peanuts CCCPL 2019 CXS 201-1995 Standard for Oats CCCPL 2019 CXS 202-1995 Standard for Couscous CCCPL 1995 CXS 86-1981 Standard for Cocoa Butter CCCPC 2016 CXS 87-1981 Standard for Chocolate and Chocolate Products CCCPC 2016 CXS 105-1981 Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugars CCCPC 2016 CXS 3-1981 Standard for Canned Salmon CCFFP 2013 CXS 36-1981 Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated CCFFP 2017 CXS 37-1991 Standard for Canned Shrimps or Prawns CCFFP 2018 CXS 90-1981 Standard for Canned Crab Meat CCFFP 2018 CXS 92-1981 Standard for Quick Frozen Shrimps or Prawns CCFFP 2017 CXS 95-1981 Standard for Quick Frozen Lobsters CCFFP 2017 CXS 119-1981 Standard for Canned Finfish CCFFP 2018 CXS 165-1989 Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh CCFFP 2017 CXS 166-1989 Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter CCFFP 2017 CXS 167-1989 Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes CCFFP 2018 CXS 189-1993 Standard for Dried Shark Fins CCFFP 1993 CXS 190-1995 Standard for Quick Frozen Fish Fillets CCFFP 2017 CXS 191-1995 Standard for Quick Frozen Raw Squid CCFFP 1995 CXS 141-1983 Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake CCCPC 2016 CXS 19-1981 Standard for Edible Fats and Oils not Covered by Individual Standards CCFO 2021 CXS 33-1981 Standard for Olive Oils and Olive Pomace Oils CCFO 2021 CXS 17-1981 Standard for Canned Applesauce CCPFV 2017 CXS 38-1981 Standard for Edible Fungi and Fungus Products CCPFV 1981 CXS 39-1981 Standard for Dried Edible Fungi CCPFV 1981 CXS 40R-1981 Regional Standard for Chanterelles CCEURO 1981 CXS 60-1981 Standard for Canned Raspberries CCPFV 1981 CXS 62-1981 Standard for Canned Strawberries CCPFV 2019 CXS 66-1981 Standard for Table Olives CCPFV 2013 CXS 67-1981 Standard for Raisins CCPFV 2019 CXS 99-1981 Standard for Canned Tropical Fruit Salad CCPFV 2017 CXS 115-1981 Standard for Pickled Cucumbers (Cucumber Pickles) CCPFV 2020 CXS 131-1981 Standard for Unshelled Pistachio Nuts CCPFV 1981 CXS 143-1985 Standard for Dates CCPFV 2019 CXS 88-1981 Standard for Corned Beef CCPMPP 2019 CXS 89-1981 Standard for Luncheon Meat CCPMPP 2019 CXS 96-1981 Standard for Cooked Cured Ham CCPMPP 2019 CXS 97-1981 Standard for Cooked Cured Pork Shoulder CCPMPP 2019 CXS 98-1981 Standard for Cooked Cured Chopped Meat CCPMPP 2019 CXS 145-1985 Standard for Canned Chestnuts and Canned Chestnut Purée CCPFV 2017 CXS 160-1987 Standard for Mango Chutney CCPFV 2019 CXS 52-1981 Standard for Quick Frozen Strawberries CCPFV 2019 CXS 69-1981 Standard for Quick Frozen Raspberries CCPFV 2019 CXS 75-1981 Standard for Quick Frozen Peaches CCPFV 2019 CXS 76-1981 Standard for Quick Frozen Bilberries CCPFV 2019 CXS 103-1981 Standard for Quick Frozen Blueberries CCPFV 2019 CXS 279-1971 Standard for Butter CCMMP 2018 CXS 280-1973 Standard for Milkfat Products CCMMP 2018 CXS 281-1971 Standard for Evaporated Milks CCMMP 2018 CXS 282-1971 Standard for Sweetened Condensed Milks CCMMP 2018 CXS 284-1971 Standard for Whey Cheeses CCMMP 2018 CXS 288-1976 Standard for Cream and Prepared Creams CCMMP 2018 CXS 289-1995 Standard for Whey Powders CCMMP 2018 CXS 290-1995 Standard for Edible Casein Products CCMMP 2018 CXS 263-1966 Standard for Cheddar CCMMP 2019 CXS 266-1966 Standard for Gouda CCMMP 2019 CXS 270-1968 Standard for Tilsiter CCMMP 2019 CXS 271-1968 Standard for Saint-Paulin CCMMP 2019 CXS 272-1968 Standard for Provolone CCMMP 2019 CXS 276-1973 Standard for Camembert CCMMP 2019 CXS 278-1978 Standard for Extra Hard Grating Cheese CCMMP 2021 CXS 108-1981 Standard for Natural Mineral Waters CCNMW 2019 CXS 13-1981 Standard for Preserved Tomatoes CCPFV 2017 CXS 117-1981 Standard for Bouillons and Consommés CCSB 2021 CXS 53-1981 Standard for Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes) CCNFSDU 2019 CXS 73-1981 Standard for Canned Baby Foods CCNFSDU 2017 CXS 74-1981 Standard for Processed Cereal-Based Foods for Infants and Young Children CCNFSDU 2019 CXS 118-1979 Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten CCNFSDU 2015 CXS 156-1987 Standard for Follow-up formula CCNFSDU 2017 CXS 180-1991 Standard for Labelling of and Claims for Foods for Special Medical Purposes CCNFSDU 1991 CXS 181-1991 Standard for Formula Foods for Use in Weight Control Diets CCNFSDU 1991 CXS 203-1995 Standard for Formula Foods for Use in Very Low Energy Diets for Weight Reduction CCNFSDU 1995 CXG 9-1987 General Principles for the Addition of Essential Nutrients to Foods CCNFSDU 2015 CXS 12-1981 Standard for Honey CCS 2019 CXS 182-1993 Standard for Pineapples CCFFV 2011 CXS 183-1993 Standard for Papaya CCFFV 2011 CXS 184-1993 Standard for Mangoes CCFFV 2005 CXS 185-1993 Standard for Nopal CCFFV 2005 CXS 186-1993 Standard for Prickly Pear CCFFV 2005 CXS 187-1993 Standard for Carambola CCFFV 2005 CXS 188-1993 Standard for Baby Corn CCFFV 2005 CXS 196-1995 Standard for Litchi CCFFV 2011 CXS 197-1995 Standard for Avocado CCFFV 2013 CXS 163-1987 Standard for Wheat Protein Products Including Wheat Gluten CCVP 2001 CXS 174-1989 General Standard for Vegetable Protein Products (VPP) CCVP 2019 CXS 205-1997 Standard for Bananas CCFFV 2005 CXS 204-1997 Standard for Mangosteens CCFFV 2005 CXS 246-2005 Standard for Rambutan CCFFV 2005 CXS 242-2003 Standard for Canned Stone Fruits CCPFV 2017 CXS 236-2003 Standard for Boiled Dried Salted Anchovies CCFFP 2003 CXS 244-2004 Standard for Salted Atlantic Herring and Salted Sprat CCFFP 2018 CXS 298R-2009 Regional Standard for Fermented Soybean Paste (Asia) CCASIA 2020 CXS 206-1999 General Standard for the Use of Dairy Terms CCMMP 1999 CXS 207-1999 Standard for Milk Powders and Cream Powder CCMMP 2018 CXS 208-1999 Group Standard for Cheeses in Brine CCMMP 2021 CXS 210-1999 Standard for Named Vegetable Oils CCFO 2021 CXS 211-1999 Standard for Named Animal Fats CCFO 2021 CXS 213-1999 Standard for Limes CCFFV 2011 CXS 214-1999 Standard for Pummelos CCFFV 2011 CXS 215-1999 Standard for Guavas CCFFV 2011 CXS 216-1999 Standard for Chayotes CCFFV 2011 CXS 217-1999 Standard for Mexican Limes CCFFV 2011 CXS 218-1999 Standard for Ginger CCFFV 2005 CXS 219-1999 Standard for Grapefruits CCFFV 2011 CXS 220-1999 Standard for Longans CCFFV 2011 CXG 23-1997 Guidelines for Use of Nutrition and Health Claims CCFL 2013 CXS 237-2003 Standard for Pitahayas CCFFV 2011 CXS 238-2003 Standard for Sweet Cassava CCFFV 2013 CXS 245-2004 Standard for Oranges CCFFV 2011 CXS 241-2003 Standard for Canned Bamboo Shoots CCPFV 2020 CXS 240-2003 Standard for Aqueous Coconut Products - Coconut Milk and Coconut Cream CCPFV 2019 CXS 154-1985 Standard for Whole Maize (Corn) Meal CCCPL 2019 CXS 250-2006 Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat CCMMP 2021 CXS 251-2006 Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form CCMMP 2021 CXS 252-2006 Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat CCMMP 2021 CXS 253-2006 Standard for Dairy Fat Spreads CCMMP 2018 CXS 249-2006 Standard for Instant Noodles CCCPL 2019 CXG 32-1999 Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods CCFL 2013 CXS 256-1999 Standard for Fat Spreads and Blended Spreads CCFO 2021 CXS 257R-2007 Regional Standard for Canned Humus with Tehena CCNE 2007 CXS 258R-2007 Regional Standard for Canned Foul Medames CCNE 2007 CXS 259R-2007 Regional Standard for Tehena CCNE 2007 CXS 72-1981 Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants CCNFSDU 2020 CXS 260-2007 Standard for Pickled Fruits and Vegetables CCPFV 2017 CXS 57-1981 Standard for Processed Tomato Concentrates CCPFV 2017 CXS 307-2011 Standard for Chilli Peppers CCFFV 2011 CXS 304R-2011 Regional Standard for Culantro Coyote (LAC) CCLAC 2011 CXS 301R-2011 Regional Standard for Edible Sago Flour (Asia) CCASIA 2011 CXS 306R-2011 Regional Standard for Chilli Sauce CCASIA 2020 CXS 221-2001 Group Standard for Unripened Cheese including Fresh Cheese CCMMP 2021 CXS 222-2001 Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish CCFFP 2018 CXS 223-2001 Standard for Kimchi CCPFV 2017 CXS 224-2001 Standard for Tannia CCFFV 2011 CXS 226-2001 Standard for Cape Gooseberry CCFFV 2011 CXS 227-2001 General Standard for Bottled/Packaged Drinking Waters (Other Than Natural Mineral Waters) CCNMW 2019 CXS 243-2003 Standard for Fermented Milks CCMMP 2018 CXS 311-2013 Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish CCFFP 2018 CXS 312-2013 Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for further Processing CCFFP 2016 CXS 297-2009 Standard for Certain Canned Vegetables CCPFV 2015 CXS 296-2009 Standard for Jams, Jellies and Marmalades CCPFV 2020 CXS 294R-2009 Regional Standard for Gochujang CCASIA 2009 CXS 146-1985 General Standard for the Labelling of and Claims for Prepackaged Foods for Special Dietary Uses CCFL 2009 CXG 76-2011 Compilation of Codex texts relevant to the labelling of foods derived from modern biotechnology CCFL 2011 CXS 302-2011 Standard for Fish Sauce CCFFP 2018 CXS 308R-2011 Regional Standard for Harissa (Red Hot Pepper Paste) CCNE 2011 CXS 309R-2011 Regional Standard for Halwa Tehenia CCNE 2011 CXS 303-2011 Standard for Tree Tomatoes CCFFV 2011 CXS 78-1981 Standard for Canned Fruit Cocktail CCPFV 2017 CXS 130-1981 Standard for Dried Apricots CCPFV 2019 CXS 177-1991 Standard for Desiccated Coconut CCPFV 2011 CXS 70-1981 Standard for Canned Tuna and Bonito CCFFP 2018 CXS 94-1981 Standard for Canned Sardines and Sardine-Type Products CCFFP 2018 CXS 254-2007 Standard for Certain Canned Citrus Fruits CCPFV 2013 CXS 262-2006 Standard for Mozzarella CCMMP 2019 CXS 264-1966 Standard for Danbo CCMMP 2019 CXS 265-1966 Standard for Edam CCMMP 2019 CXS 267-1966 Standard for Havarti CCMMP 2019 CXS 268-1966 Standard for Samsø CCMMP 2019 CXS 269-1967 Standard for Emmental CCMMP 2019 CXS 273-1968 Standard for Cottage Cheese CCMMP 2021 CXS 274-1969 Standard for Coulommiers CCMMP 2019 CXS 275-1973 Standard for Cream Cheese CCMMP 2021 CXS 277-1973 Standard for Brie CCMMP 2019 CXS 247-2005 General Standard for Fruit Juices and Nectars TFFJ 2005 CXG 24-1997 General Guidelines for Use of the Term "Halal" CCFL 1997 CXS 175-1989 Standard for Soy Protein Products CCVP 2019 CXS 170-1989 Standard for Pearl Millet Flour CCCPL 2019 CXS 212-1999 Standard for Sugars CCS 2019 CXS 225-2001 Standard for Asparagus CCFFV 2005 CXS 313R-2013 Regional Standard for Tempe CCASIA 2017 CXS 314R-2013 Regional Standard for Date Paste (Near East) CCNE 2013 CXS 315-2014 Standard for Fresh and Quick Frozen Raw Scallop Products CCFFP 2017 CXG 8-1991 Guidelines on Formulated Complementary Foods for Older Infants and Young Children CCNFSDU 2017 CXG 13-1991 Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System CCMMP 1991 CXG 10-1979 Advisory Lists of Nutrient Compounds for Use in Foods for Special Dietary Uses intended for Infants and Young Children CCNFSDU 2015 CXG 55-2005 Guidelines for Vitamin and Mineral Food Supplements CCNFSDU 2005 CXS 346-2021 General Standard for the labelling of non-retail containers of foods CCFL 2021 News RUTF / New Codex guideline will protect vulnerable children The agreement reached at the Codex Committee on Nutrition and Foods for Special Dietary Uses on a new guideline on Ready-to-Use Therapeutic Foods (RUTF) means there will now be an official document that can serve as a reference for national governments to use in their policies for nutritional treatment of childhood wasting, says Alison Fleet of UNICEF’s supply division.
Language:English
Score: 131726.1 - https://www.fao.org/fao-who-co...-areas/nutrition-labelling/en/
Data Source: un
Food standards elaborated through the Codex system will be key enablers in facilitating trade in food and agriculture commodities and products across the continent and ensuring that the health of the over 1.3 billion Africans is protected. Uganda appreciates the great effort and contribution made by Kenya as coordinators of Codex in Africa for the last five years through the outgoing coordinator, Dr. (...) Learn more FAO/WHO  Coordinating Committee for Africa (CCAFRICA) web pages About UNBS The Uganda National Bureau of Standards is a statutory body responsible for developing, promoting and enforcing standards in protection of public health and safety, and the environment against dangerous and sub-standard products.
Language:English
Score: 331548.4 - https://www.fao.org/fao-who-co...nts/news-details/tr/c/1480773/
Data Source: un
There is increasing evidence that the climate and the environment are changing. “We can only imagine how these changes will impact our food systems and access to safe food”, he said.
Language:English
Score: 190841.11 - https://www.fao.org/fao-who-co...nts/news-details/zh/c/1192216/
Data Source: un
The Chairperson of the Codex Alimentarius Commission, Steve Wearne, United Kingdom, expressed his appreciation for work undertaken by the committee “to develop standards and texts related to safe residues of pesticides in food and feed moving in international trade to protect public health and facilitate trade flow.”
Language:English
Score: 139059.47 - https://www.fao.org/fao-who-co...nts/news-details/en/c/1585309/
Data Source: un
Indeed, the website is constructed to fulfil the pillars of global standardization - openness, voluntary participation, and use of the latest available information (in this case scientific information).” (...) Send an email to  [email protected] . Eighteen Member States from Eastern and Southern African region meet to engage on enhancing Codex work management Kenyan workshop engages all stakeholder groups on the value of Codex texts   Photo top row: Zimbabwe Team; Regional consultants in session (R-L: Prof.
Language:English
Score: 195041.21 - https://www.fao.org/fao-who-co...nts/news-details/fr/c/1539998/
Data Source: un
World Food Safety Day is an important way of: making people aware of food safety issues demonstrating how to prevent illness through food safety discussing collaborative approaches to improved food safety across sectors promoting solutions and ways of being more food safe WFSD Homepage Slogan and theme Promotional material How to participate Events News Background Events 11 March 2021 GFSI to host webinar about public and private sectors teaming up for safe food 11 May 2021 Azerbaijan launches awareness-raising campaign Azerbaijan 30 May 2021 Celebrating World Food Safety Day in Jamaica Jamaica 01 June 2021 Join the 2021 #WorldFoodSafetyDay Twitter chat Global Contact us About us Copyright / Disclaimer Login Circular Letters Sitemap Help FAQs Regional Committees Africa (CCAFRICA) Asia (CCASIA) Europe (CCEURO) Latin America and the Caribbean (CCLAC) North America and South West Pacific (CCNASWP) Near East (CCNE) Follow us on     © FAO/WHO, 2022
Language:English
Score: 112326.84 - https://www.fao.org/fao-who-co...ety-day-2021/wfsd-homepage/tr/
Data Source: un