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Codes of Practice | CODEXALIMENTARIUS FAO-WHO العربية 中文 english français Русский Español AR ZH EN FR RU ES About Codex About Codex Members Observers History Science Trade FAO/WHO Codex Trust Fund Consumers Codex Secretariat FAQs Codex Texts Codex Texts Standards Guidelines Codes of Practice Maximum Residue Limits Miscellaneous Codex online databases Codex online databases Pesticide Database Veterinary Drugs Database Food Additives DB (GSFA Online) Themes Themes COVID-19 Animal Feed Antimicrobial Resistance Biotechnology Contaminants Nutrition and Labelling Pesticides Committees Committees Commission (CAC) About Meetings CAC44 Elections Executive Committee About Composition & Roles History Meetings Elections and Appointments Codex Regions Codex Regions Africa Asia Europe Latin America and the Caribbean Near East North America and South West Pacific General Subject Committees Commodity Committees Electronic Working Groups Task Forces Meetings Meetings Calendar Information for Delegates Co-hosting meetings Archives Resources Circular letters OCS Information Documents Codex E-Learning Course Multimedia Video Podcast Publications News and Events Login Page tools codexalimentarius  >  Codex Texts  > Codes of Practice Codes of Practice Reference Title Committee Last modified EN FR ES AR ZH RU CXC 20-1979 Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions. CCGP 2010 CXC 19-1979 Code of Practice for Radiation Processing of Food CCFH 2003 CXC 1-1969 General Principles of Food Hygiene CCFH 2020 CXC 23-1979 Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods CCFH 1993 CXC 40-1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods CCFH 1993 CXC 43R-1995 Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean) CCLAC 2001 CXC 36-1987 Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk CCFO 2015 CXC 2-1969 Code of Hygienic Practice for Canned Fruit and Vegetable Products CCPFV 2011 CXC 3-1969 Code of Hygienic Practice for Dried Fruits CCPFV 2011 CXC 4-1971 Code of Hygienic Practice for Desiccated Coconut CCPFV 2011 CXC 5-1971 Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi CCPFV 1971 CXC 6-1972 Code of Hygienic Practice for Tree Nuts CCPFV 1972 CXC 22-1979 Code of Hygienic Practice for Groundnuts (Peanuts) CCPFV 1979 CXC 30-1983 Code of Hygienic Practice for the Processing of Frog Legs CCFH 1983 CXC 33-1985 Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters CCFH 2011 CXC 8-1976 Code of Practice for the Processing and Handling of Quick Frozen Foods TFPHQFF 2008 CXC 58-2005 Code of Hygienic Practice for Meat CCMPH 2005 CXC 53-2003 Code of Hygienic Practice for Fresh Fruits and Vegetables CCFH 2017 CXC 61-2005 Code of Practice to Minimize and Contain Foodborne Antimicrobial Resistance TFAMR 2021 CXC 60-2005 Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods CCCF 2005 CXC 59-2005 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts CCCF 2010 CXC 52-2003 Code of Practice for Fish and Fishery Products CCFFP 2019 CXC 72-2013 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa CCCF 2013 CXC 45-1997 Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals CCCF 1997 CXC 46-1999 Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life CCFH 1999 CXC 55-2004 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts CCCF 2004 CXC 62-2006 Code of Practice for the Prevention and Reduction of Dioxin, Dioxins-like PCBs and non-Dioxin-like PCBs in Food and Feed CCCF 2018 CXC 15-1976 Code of Hygienic Practice for Eggs and Egg Products CCFH 2007 CXC 47-2001 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food CCFH 2001 CXC 49-2001 Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals CCCF 2001 CXC 48-2001 Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) CCFH 2001 CXC 51-2003 Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals CCCF 2017 CXC 54-2004 Code of Practice on Good Animal Feeding TFAF 2008 CXC 57-2004 Code of Hygienic Practice for Milk and Milk Products CCFH 2009 CXC 56-2004 Code of Practice for the Prevention and Reduction of Lead Contamination in Foods CCCF 2004 CXC 73-2013 Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products CCCF 2013 CXC 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering CCFH 1993 CXC 64-2008 Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPs CCCF 2008 CXC 71R-2013 Regional Code of Practice for Street-vended Foods (Near East) CCNE 2013 CXC 68-2009 Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes CCCF 2009 CXC 67-2009 Code of Practice for the Reduction of Acrylamide in Foods CCCF 2009 CXC 70-2011 Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates CCCF 2011 CXC 44-1995 Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables CCFFV 2004 CXC 63-2007 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine CCCF 2007 CXC 50-2003 Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF 2003 CXC 65-2008 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs CCCF 2008 CXC 66-2008 Code of Hygienic Practice for Powdered Formulae for Infants and Young Children CCFH 2009 CXC 69-2009 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee CCCF 2009 CXC 74-2014 Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed CCCF 2014 CXC 75-2015 Code of Hygienic Practice for Low-Moisture Foods CCFH 2018 CXC 76R-2017 Regional Code of Hygienic Practice for Street-Vended Foods in Asia CCASIA 2017 CXC 77-2017 Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice CCCF 2017 CXC 78-2017 Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF 2017 CXC 79-2019 Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined Oils CCCF 2019 CXC 80-2020 Code of Practice on Food Allergen Management for Food Business Operators CCFH 2020 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: 306564.53 - https://www.fao.org/fao-who-co...ex-texts/codes-of-practice/pt/
Data Source: un
Codes of Practice | CODEXALIMENTARIUS FAO-WHO العربية 中文 english français Русский Español AR ZH EN FR RU ES About Codex About Codex Members Observers History Science Trade FAO/WHO Codex Trust Fund Consumers Codex Secretariat FAQs Codex Texts Codex Texts Standards Guidelines Codes of Practice Maximum Residue Limits Miscellaneous Codex online databases Codex online databases Pesticide Database Veterinary Drugs Database Food Additives DB (GSFA Online) Themes Themes COVID-19 Animal Feed Antimicrobial Resistance Biotechnology Contaminants Nutrition and Labelling Pesticides Committees Committees Commission (CAC) About Meetings CAC44 Elections Executive Committee About Composition & Roles History Meetings Elections and Appointments Codex Regions Codex Regions Africa Asia Europe Latin America and the Caribbean Near East North America and South West Pacific General Subject Committees Commodity Committees Electronic Working Groups Task Forces Meetings Meetings Calendar Information for Delegates Co-hosting meetings Archives Resources Circular letters OCS Information Documents Codex E-Learning Course Multimedia Video Podcast Publications News and Events Login Page tools codexalimentarius  >  Codex Texts  > Codes of Practice Codes of Practice Reference Title Committee Last modified EN FR ES AR ZH RU CXC 20-1979 Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions. CCGP 2010 CXC 19-1979 Code of Practice for Radiation Processing of Food CCFH 2003 CXC 1-1969 General Principles of Food Hygiene CCFH 2020 CXC 23-1979 Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods CCFH 1993 CXC 40-1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods CCFH 1993 CXC 43R-1995 Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean) CCLAC 2001 CXC 36-1987 Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk CCFO 2015 CXC 2-1969 Code of Hygienic Practice for Canned Fruit and Vegetable Products CCPFV 2011 CXC 3-1969 Code of Hygienic Practice for Dried Fruits CCPFV 2011 CXC 4-1971 Code of Hygienic Practice for Desiccated Coconut CCPFV 2011 CXC 5-1971 Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi CCPFV 1971 CXC 6-1972 Code of Hygienic Practice for Tree Nuts CCPFV 1972 CXC 22-1979 Code of Hygienic Practice for Groundnuts (Peanuts) CCPFV 1979 CXC 30-1983 Code of Hygienic Practice for the Processing of Frog Legs CCFH 1983 CXC 33-1985 Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters CCFH 2011 CXC 8-1976 Code of Practice for the Processing and Handling of Quick Frozen Foods TFPHQFF 2008 CXC 58-2005 Code of Hygienic Practice for Meat CCMPH 2005 CXC 53-2003 Code of Hygienic Practice for Fresh Fruits and Vegetables CCFH 2017 CXC 61-2005 Code of Practice to Minimize and Contain Foodborne Antimicrobial Resistance TFAMR 2021 CXC 60-2005 Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods CCCF 2005 CXC 59-2005 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts CCCF 2010 CXC 52-2003 Code of Practice for Fish and Fishery Products CCFFP 2019 CXC 72-2013 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa CCCF 2013 CXC 45-1997 Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals CCCF 1997 CXC 46-1999 Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life CCFH 1999 CXC 55-2004 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts CCCF 2004 CXC 62-2006 Code of Practice for the Prevention and Reduction of Dioxin, Dioxins-like PCBs and non-Dioxin-like PCBs in Food and Feed CCCF 2018 CXC 15-1976 Code of Hygienic Practice for Eggs and Egg Products CCFH 2007 CXC 47-2001 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food CCFH 2001 CXC 49-2001 Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals CCCF 2001 CXC 48-2001 Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) CCFH 2001 CXC 51-2003 Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals CCCF 2017 CXC 54-2004 Code of Practice on Good Animal Feeding TFAF 2008 CXC 57-2004 Code of Hygienic Practice for Milk and Milk Products CCFH 2009 CXC 56-2004 Code of Practice for the Prevention and Reduction of Lead Contamination in Foods CCCF 2004 CXC 73-2013 Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products CCCF 2013 CXC 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering CCFH 1993 CXC 64-2008 Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPs CCCF 2008 CXC 71R-2013 Regional Code of Practice for Street-vended Foods (Near East) CCNE 2013 CXC 68-2009 Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes CCCF 2009 CXC 67-2009 Code of Practice for the Reduction of Acrylamide in Foods CCCF 2009 CXC 70-2011 Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates CCCF 2011 CXC 44-1995 Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables CCFFV 2004 CXC 63-2007 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine CCCF 2007 CXC 50-2003 Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF 2003 CXC 65-2008 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs CCCF 2008 CXC 66-2008 Code of Hygienic Practice for Powdered Formulae for Infants and Young Children CCFH 2009 CXC 69-2009 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee CCCF 2009 CXC 74-2014 Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed CCCF 2014 CXC 75-2015 Code of Hygienic Practice for Low-Moisture Foods CCFH 2018 CXC 76R-2017 Regional Code of Hygienic Practice for Street-Vended Foods in Asia CCASIA 2017 CXC 77-2017 Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice CCCF 2017 CXC 78-2017 Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF 2017 CXC 79-2019 Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined Oils CCCF 2019 CXC 80-2020 Code of Practice on Food Allergen Management for Food Business Operators CCFH 2020 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: 306564.53 - https://www.fao.org/fao-who-co...ex-texts/codes-of-practice/jp/
Data Source: un
Codes of Practice | CODEXALIMENTARIUS FAO-WHO العربية 中文 english français Русский Español AR ZH EN FR RU ES About Codex About Codex Members Observers History Science Trade FAO/WHO Codex Trust Fund Consumers Codex Secretariat FAQs Codex Texts Codex Texts Standards Guidelines Codes of Practice Maximum Residue Limits Miscellaneous Codex online databases Codex online databases Pesticide Database Veterinary Drugs Database Food Additives DB (GSFA Online) Themes Themes COVID-19 Animal Feed Antimicrobial Resistance Biotechnology Contaminants Nutrition and Labelling Pesticides Committees Committees Commission (CAC) About Meetings CAC44 Elections Executive Committee About Composition & Roles History Meetings Elections and Appointments Codex Regions Codex Regions Africa Asia Europe Latin America and the Caribbean Near East North America and South West Pacific General Subject Committees Commodity Committees Electronic Working Groups Task Forces Meetings Meetings Calendar Information for Delegates Co-hosting meetings Archives Resources Circular letters OCS Information Documents Codex E-Learning Course Multimedia Video Podcast Publications News and Events Login Page tools codexalimentarius  >  Codex Texts  > Codes of Practice Codes of Practice Reference Title Committee Last modified EN FR ES AR ZH RU CXC 20-1979 Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions. CCGP 2010 CXC 19-1979 Code of Practice for Radiation Processing of Food CCFH 2003 CXC 1-1969 General Principles of Food Hygiene CCFH 2020 CXC 23-1979 Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods CCFH 1993 CXC 40-1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods CCFH 1993 CXC 43R-1995 Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean) CCLAC 2001 CXC 36-1987 Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk CCFO 2015 CXC 2-1969 Code of Hygienic Practice for Canned Fruit and Vegetable Products CCPFV 2011 CXC 3-1969 Code of Hygienic Practice for Dried Fruits CCPFV 2011 CXC 4-1971 Code of Hygienic Practice for Desiccated Coconut CCPFV 2011 CXC 5-1971 Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi CCPFV 1971 CXC 6-1972 Code of Hygienic Practice for Tree Nuts CCPFV 1972 CXC 22-1979 Code of Hygienic Practice for Groundnuts (Peanuts) CCPFV 1979 CXC 30-1983 Code of Hygienic Practice for the Processing of Frog Legs CCFH 1983 CXC 33-1985 Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters CCFH 2011 CXC 8-1976 Code of Practice for the Processing and Handling of Quick Frozen Foods TFPHQFF 2008 CXC 58-2005 Code of Hygienic Practice for Meat CCMPH 2005 CXC 53-2003 Code of Hygienic Practice for Fresh Fruits and Vegetables CCFH 2017 CXC 61-2005 Code of Practice to Minimize and Contain Foodborne Antimicrobial Resistance TFAMR 2021 CXC 60-2005 Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods CCCF 2005 CXC 59-2005 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts CCCF 2010 CXC 52-2003 Code of Practice for Fish and Fishery Products CCFFP 2019 CXC 72-2013 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa CCCF 2013 CXC 45-1997 Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals CCCF 1997 CXC 46-1999 Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life CCFH 1999 CXC 55-2004 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts CCCF 2004 CXC 62-2006 Code of Practice for the Prevention and Reduction of Dioxin, Dioxins-like PCBs and non-Dioxin-like PCBs in Food and Feed CCCF 2018 CXC 15-1976 Code of Hygienic Practice for Eggs and Egg Products CCFH 2007 CXC 47-2001 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food CCFH 2001 CXC 49-2001 Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals CCCF 2001 CXC 48-2001 Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) CCFH 2001 CXC 51-2003 Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals CCCF 2017 CXC 54-2004 Code of Practice on Good Animal Feeding TFAF 2008 CXC 57-2004 Code of Hygienic Practice for Milk and Milk Products CCFH 2009 CXC 56-2004 Code of Practice for the Prevention and Reduction of Lead Contamination in Foods CCCF 2004 CXC 73-2013 Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products CCCF 2013 CXC 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering CCFH 1993 CXC 64-2008 Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPs CCCF 2008 CXC 71R-2013 Regional Code of Practice for Street-vended Foods (Near East) CCNE 2013 CXC 68-2009 Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes CCCF 2009 CXC 67-2009 Code of Practice for the Reduction of Acrylamide in Foods CCCF 2009 CXC 70-2011 Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates CCCF 2011 CXC 44-1995 Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables CCFFV 2004 CXC 63-2007 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine CCCF 2007 CXC 50-2003 Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF 2003 CXC 65-2008 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs CCCF 2008 CXC 66-2008 Code of Hygienic Practice for Powdered Formulae for Infants and Young Children CCFH 2009 CXC 69-2009 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee CCCF 2009 CXC 74-2014 Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed CCCF 2014 CXC 75-2015 Code of Hygienic Practice for Low-Moisture Foods CCFH 2018 CXC 76R-2017 Regional Code of Hygienic Practice for Street-Vended Foods in Asia CCASIA 2017 CXC 77-2017 Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice CCCF 2017 CXC 78-2017 Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF 2017 CXC 79-2019 Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined Oils CCCF 2019 CXC 80-2020 Code of Practice on Food Allergen Management for Food Business Operators CCFH 2020 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: 306564.53 - https://www.fao.org/fao-who-co...ex-texts/codes-of-practice/tr/
Data Source: un
Codes of Practice | CODEXALIMENTARIUS FAO-WHO العربية 中文 english français Русский Español AR ZH EN FR RU ES About Codex About Codex Members Observers History Science Trade FAO/WHO Codex Trust Fund Consumers Codex Secretariat FAQs Codex Texts Codex Texts Standards Guidelines Codes of Practice Maximum Residue Limits Miscellaneous Codex online databases Codex online databases Pesticide Database Veterinary Drugs Database Food Additives DB (GSFA Online) Themes Themes COVID-19 Animal Feed Antimicrobial Resistance Biotechnology Contaminants Nutrition and Labelling Pesticides Committees Committees Commission (CAC) About Meetings CAC44 Elections Executive Committee About Composition & Roles History Meetings Elections and Appointments Codex Regions Codex Regions Africa Asia Europe Latin America and the Caribbean Near East North America and South West Pacific General Subject Committees Commodity Committees Electronic Working Groups Task Forces Meetings Meetings Calendar Information for Delegates Co-hosting meetings Archives Resources Circular letters OCS Information Documents Codex E-Learning Course Multimedia Video Podcast Publications News and Events Login Page tools codexalimentarius  >  Codex Texts  > Codes of Practice Codes of Practice Reference Title Committee Last modified EN FR ES AR ZH RU CXC 20-1979 Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions. CCGP 2010 CXC 19-1979 Code of Practice for Radiation Processing of Food CCFH 2003 CXC 1-1969 General Principles of Food Hygiene CCFH 2020 CXC 23-1979 Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods CCFH 1993 CXC 40-1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods CCFH 1993 CXC 43R-1995 Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean) CCLAC 2001 CXC 36-1987 Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk CCFO 2015 CXC 2-1969 Code of Hygienic Practice for Canned Fruit and Vegetable Products CCPFV 2011 CXC 3-1969 Code of Hygienic Practice for Dried Fruits CCPFV 2011 CXC 4-1971 Code of Hygienic Practice for Desiccated Coconut CCPFV 2011 CXC 5-1971 Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi CCPFV 1971 CXC 6-1972 Code of Hygienic Practice for Tree Nuts CCPFV 1972 CXC 22-1979 Code of Hygienic Practice for Groundnuts (Peanuts) CCPFV 1979 CXC 30-1983 Code of Hygienic Practice for the Processing of Frog Legs CCFH 1983 CXC 33-1985 Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters CCFH 2011 CXC 8-1976 Code of Practice for the Processing and Handling of Quick Frozen Foods TFPHQFF 2008 CXC 58-2005 Code of Hygienic Practice for Meat CCMPH 2005 CXC 53-2003 Code of Hygienic Practice for Fresh Fruits and Vegetables CCFH 2017 CXC 61-2005 Code of Practice to Minimize and Contain Foodborne Antimicrobial Resistance TFAMR 2021 CXC 60-2005 Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods CCCF 2005 CXC 59-2005 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts CCCF 2010 CXC 52-2003 Code of Practice for Fish and Fishery Products CCFFP 2019 CXC 72-2013 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa CCCF 2013 CXC 45-1997 Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals CCCF 1997 CXC 46-1999 Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life CCFH 1999 CXC 55-2004 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts CCCF 2004 CXC 62-2006 Code of Practice for the Prevention and Reduction of Dioxin, Dioxins-like PCBs and non-Dioxin-like PCBs in Food and Feed CCCF 2018 CXC 15-1976 Code of Hygienic Practice for Eggs and Egg Products CCFH 2007 CXC 47-2001 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food CCFH 2001 CXC 49-2001 Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals CCCF 2001 CXC 48-2001 Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) CCFH 2001 CXC 51-2003 Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals CCCF 2017 CXC 54-2004 Code of Practice on Good Animal Feeding TFAF 2008 CXC 57-2004 Code of Hygienic Practice for Milk and Milk Products CCFH 2009 CXC 56-2004 Code of Practice for the Prevention and Reduction of Lead Contamination in Foods CCCF 2004 CXC 73-2013 Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products CCCF 2013 CXC 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering CCFH 1993 CXC 64-2008 Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPs CCCF 2008 CXC 71R-2013 Regional Code of Practice for Street-vended Foods (Near East) CCNE 2013 CXC 68-2009 Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes CCCF 2009 CXC 67-2009 Code of Practice for the Reduction of Acrylamide in Foods CCCF 2009 CXC 70-2011 Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates CCCF 2011 CXC 44-1995 Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables CCFFV 2004 CXC 63-2007 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine CCCF 2007 CXC 50-2003 Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF 2003 CXC 65-2008 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs CCCF 2008 CXC 66-2008 Code of Hygienic Practice for Powdered Formulae for Infants and Young Children CCFH 2009 CXC 69-2009 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee CCCF 2009 CXC 74-2014 Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed CCCF 2014 CXC 75-2015 Code of Hygienic Practice for Low-Moisture Foods CCFH 2018 CXC 76R-2017 Regional Code of Hygienic Practice for Street-Vended Foods in Asia CCASIA 2017 CXC 77-2017 Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice CCCF 2017 CXC 78-2017 Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF 2017 CXC 79-2019 Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined Oils CCCF 2019 CXC 80-2020 Code of Practice on Food Allergen Management for Food Business Operators CCFH 2020 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: 306564.53 - https://www.fao.org/fao-who-co...ex-texts/codes-of-practice/de/
Data Source: un
Codes of Practice | CODEXALIMENTARIUS FAO-WHO العربية 中文 english français Русский Español AR ZH EN FR RU ES About Codex About Codex Members Observers History Science Trade FAO/WHO Codex Trust Fund Consumers Codex Secretariat FAQs Codex Texts Codex Texts Standards Guidelines Codes of Practice Maximum Residue Limits Miscellaneous Codex online databases Codex online databases Pesticide Database Veterinary Drugs Database Food Additives DB (GSFA Online) Themes Themes COVID-19 Animal Feed Antimicrobial Resistance Biotechnology Contaminants Nutrition and Labelling Pesticides Committees Committees Commission (CAC) About Meetings CAC44 Elections Executive Committee About Composition & Roles History Meetings Elections and Appointments Codex Regions Codex Regions Africa Asia Europe Latin America and the Caribbean Near East North America and South West Pacific General Subject Committees Commodity Committees Electronic Working Groups Task Forces Meetings Meetings Calendar Information for Delegates Co-hosting meetings Archives Resources Circular letters OCS Information Documents Codex E-Learning Course Multimedia Video Podcast Publications News and Events Login Page tools codexalimentarius  >  Codex Texts  > Codes of Practice Codes of Practice Reference Title Committee Last modified EN FR ES AR ZH RU CXC 20-1979 Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions. CCGP 2010 CXC 19-1979 Code of Practice for Radiation Processing of Food CCFH 2003 CXC 1-1969 General Principles of Food Hygiene CCFH 2020 CXC 23-1979 Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods CCFH 1993 CXC 40-1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods CCFH 1993 CXC 43R-1995 Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean) CCLAC 2001 CXC 36-1987 Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk CCFO 2015 CXC 2-1969 Code of Hygienic Practice for Canned Fruit and Vegetable Products CCPFV 2011 CXC 3-1969 Code of Hygienic Practice for Dried Fruits CCPFV 2011 CXC 4-1971 Code of Hygienic Practice for Desiccated Coconut CCPFV 2011 CXC 5-1971 Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi CCPFV 1971 CXC 6-1972 Code of Hygienic Practice for Tree Nuts CCPFV 1972 CXC 22-1979 Code of Hygienic Practice for Groundnuts (Peanuts) CCPFV 1979 CXC 30-1983 Code of Hygienic Practice for the Processing of Frog Legs CCFH 1983 CXC 33-1985 Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters CCFH 2011 CXC 8-1976 Code of Practice for the Processing and Handling of Quick Frozen Foods TFPHQFF 2008 CXC 58-2005 Code of Hygienic Practice for Meat CCMPH 2005 CXC 53-2003 Code of Hygienic Practice for Fresh Fruits and Vegetables CCFH 2017 CXC 61-2005 Code of Practice to Minimize and Contain Foodborne Antimicrobial Resistance TFAMR 2021 CXC 60-2005 Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods CCCF 2005 CXC 59-2005 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts CCCF 2010 CXC 52-2003 Code of Practice for Fish and Fishery Products CCFFP 2019 CXC 72-2013 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa CCCF 2013 CXC 45-1997 Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals CCCF 1997 CXC 46-1999 Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life CCFH 1999 CXC 55-2004 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts CCCF 2004 CXC 62-2006 Code of Practice for the Prevention and Reduction of Dioxin, Dioxins-like PCBs and non-Dioxin-like PCBs in Food and Feed CCCF 2018 CXC 15-1976 Code of Hygienic Practice for Eggs and Egg Products CCFH 2007 CXC 47-2001 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food CCFH 2001 CXC 49-2001 Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals CCCF 2001 CXC 48-2001 Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) CCFH 2001 CXC 51-2003 Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals CCCF 2017 CXC 54-2004 Code of Practice on Good Animal Feeding TFAF 2008 CXC 57-2004 Code of Hygienic Practice for Milk and Milk Products CCFH 2009 CXC 56-2004 Code of Practice for the Prevention and Reduction of Lead Contamination in Foods CCCF 2004 CXC 73-2013 Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products CCCF 2013 CXC 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering CCFH 1993 CXC 64-2008 Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPs CCCF 2008 CXC 71R-2013 Regional Code of Practice for Street-vended Foods (Near East) CCNE 2013 CXC 68-2009 Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes CCCF 2009 CXC 67-2009 Code of Practice for the Reduction of Acrylamide in Foods CCCF 2009 CXC 70-2011 Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates CCCF 2011 CXC 44-1995 Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables CCFFV 2004 CXC 63-2007 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine CCCF 2007 CXC 50-2003 Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF 2003 CXC 65-2008 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs CCCF 2008 CXC 66-2008 Code of Hygienic Practice for Powdered Formulae for Infants and Young Children CCFH 2009 CXC 69-2009 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee CCCF 2009 CXC 74-2014 Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed CCCF 2014 CXC 75-2015 Code of Hygienic Practice for Low-Moisture Foods CCFH 2018 CXC 76R-2017 Regional Code of Hygienic Practice for Street-Vended Foods in Asia CCASIA 2017 CXC 77-2017 Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice CCCF 2017 CXC 78-2017 Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF 2017 CXC 79-2019 Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined Oils CCCF 2019 CXC 80-2020 Code of Practice on Food Allergen Management for Food Business Operators CCFH 2020 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: 306564.53 - https://www.fao.org/fao-who-co...ex-texts/codes-of-practice/it/
Data Source: un
Codes of Practice | CODEXALIMENTARIUS FAO-WHO العربية 中文 english français Русский Español AR ZH EN FR RU ES About Codex About Codex Members Observers History Science Trade FAO/WHO Codex Trust Fund Consumers Codex Secretariat FAQs Codex Texts Codex Texts Standards Guidelines Codes of Practice Maximum Residue Limits Miscellaneous Codex online databases Codex online databases Pesticide Database Veterinary Drugs Database Food Additives DB (GSFA Online) Themes Themes COVID-19 Animal Feed Antimicrobial Resistance Biotechnology Contaminants Nutrition and Labelling Pesticides Committees Committees Commission (CAC) About Meetings CAC44 Elections Executive Committee About Composition & Roles History Meetings Elections and Appointments Codex Regions Codex Regions Africa Asia Europe Latin America and the Caribbean Near East North America and South West Pacific General Subject Committees Commodity Committees Electronic Working Groups Task Forces Meetings Meetings Calendar Information for Delegates Co-hosting meetings Archives Resources Circular letters OCS Information Documents Codex E-Learning Course Multimedia Video Podcast Publications News and Events Login Page tools codexalimentarius  >  Codex Texts  > Codes of Practice Codes of Practice Reference Title Committee Last modified EN FR ES AR ZH RU CXC 20-1979 Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions. CCGP 2010 CXC 19-1979 Code of Practice for Radiation Processing of Food CCFH 2003 CXC 1-1969 General Principles of Food Hygiene CCFH 2020 CXC 23-1979 Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods CCFH 1993 CXC 40-1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods CCFH 1993 CXC 43R-1995 Regional Code of Hygienic Practice for the Preparation and Sale of Street Foods (Latin America and the Caribbean) CCLAC 2001 CXC 36-1987 Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk CCFO 2015 CXC 2-1969 Code of Hygienic Practice for Canned Fruit and Vegetable Products CCPFV 2011 CXC 3-1969 Code of Hygienic Practice for Dried Fruits CCPFV 2011 CXC 4-1971 Code of Hygienic Practice for Desiccated Coconut CCPFV 2011 CXC 5-1971 Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi CCPFV 1971 CXC 6-1972 Code of Hygienic Practice for Tree Nuts CCPFV 1972 CXC 22-1979 Code of Hygienic Practice for Groundnuts (Peanuts) CCPFV 1979 CXC 30-1983 Code of Hygienic Practice for the Processing of Frog Legs CCFH 1983 CXC 33-1985 Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters CCFH 2011 CXC 8-1976 Code of Practice for the Processing and Handling of Quick Frozen Foods TFPHQFF 2008 CXC 58-2005 Code of Hygienic Practice for Meat CCMPH 2005 CXC 53-2003 Code of Hygienic Practice for Fresh Fruits and Vegetables CCFH 2017 CXC 61-2005 Code of Practice to Minimize and Contain Foodborne Antimicrobial Resistance TFAMR 2021 CXC 60-2005 Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods CCCF 2005 CXC 59-2005 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts CCCF 2010 CXC 52-2003 Code of Practice for Fish and Fishery Products CCFFP 2019 CXC 72-2013 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa CCCF 2013 CXC 45-1997 Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals CCCF 1997 CXC 46-1999 Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life CCFH 1999 CXC 55-2004 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts CCCF 2004 CXC 62-2006 Code of Practice for the Prevention and Reduction of Dioxin, Dioxins-like PCBs and non-Dioxin-like PCBs in Food and Feed CCCF 2018 CXC 15-1976 Code of Hygienic Practice for Eggs and Egg Products CCFH 2007 CXC 47-2001 Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food CCFH 2001 CXC 49-2001 Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals CCCF 2001 CXC 48-2001 Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) CCFH 2001 CXC 51-2003 Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals CCCF 2017 CXC 54-2004 Code of Practice on Good Animal Feeding TFAF 2008 CXC 57-2004 Code of Hygienic Practice for Milk and Milk Products CCFH 2009 CXC 56-2004 Code of Practice for the Prevention and Reduction of Lead Contamination in Foods CCCF 2004 CXC 73-2013 Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products CCCF 2013 CXC 39-1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering CCFH 1993 CXC 64-2008 Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPs CCCF 2008 CXC 71R-2013 Regional Code of Practice for Street-vended Foods (Near East) CCNE 2013 CXC 68-2009 Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes CCCF 2009 CXC 67-2009 Code of Practice for the Reduction of Acrylamide in Foods CCCF 2009 CXC 70-2011 Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates CCCF 2011 CXC 44-1995 Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables CCFFV 2004 CXC 63-2007 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine CCCF 2007 CXC 50-2003 Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages CCCF 2003 CXC 65-2008 Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs CCCF 2008 CXC 66-2008 Code of Hygienic Practice for Powdered Formulae for Infants and Young Children CCFH 2009 CXC 69-2009 Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee CCCF 2009 CXC 74-2014 Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed CCCF 2014 CXC 75-2015 Code of Hygienic Practice for Low-Moisture Foods CCFH 2018 CXC 76R-2017 Regional Code of Hygienic Practice for Street-Vended Foods in Asia CCASIA 2017 CXC 77-2017 Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice CCCF 2017 CXC 78-2017 Code of Practice for the Prevention and Reduction of Mycotoxins in Spices CCCF 2017 CXC 79-2019 Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined Oils CCCF 2019 CXC 80-2020 Code of Practice on Food Allergen Management for Food Business Operators CCFH 2020 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: 306564.53 - https://www.fao.org/fao-who-co...ex-texts/codes-of-practice/en/
Data Source: un
Instead, the government, in specifying the mandatory practices, assumes this liability whenever the practices have been followed correctly. (...) More comprehensive codes of forest practice often include guidelines on silvicultural and other forest practices in addition to those on harvesting practices. (...) Certain practices have also been included in this model code of practice that will not apply in some countries and could therefore be omitted from a national code of practice.
Language:English
Score: 306373.32 - https://www.fao.org/3/v6530e/V6530E04.htm
Data Source: un
WTO | WTO Analytical Index — Guide to WTO Law and Practice (updated electronic version) WORLD TRADE ORGANIZATION Home   |  About WTO   |  News & events   |  Trade topics   |  WTO membership   |  Documents & resources   |  External relations Contact us   |  Site map   |  A-Z   |  Search español   français home resources research/analysis wto publications wto analytical index annex 1b: general agreement on trade in services Analytical Index Annex 1B: General Agreement on Trade in Services (GATS) The WTO Analytical Index: Guide to WTO Law and Practice is an article-by-article guide to the interpretation and application of the WTO agreements by WTO bodies. (...) WTO Agreements ++ Marrakesh Agreement establishing the WTO Annex 1A: Multilateral Agreements on Trade in Goods General Agreement on Tariffs and Trade (GATT) 1994 Agriculture Sanitary and Phytosanitary Measures Textiles and Clothing (terminated) Technical Barriers to Trade Trade-Related Investment Measures Anti-Dumping Agreement (Implementation of Article VI of the GATT) Customs Valuation Agreement (Implementation of Article VII of the GATT) Preshipment Inspection Rules of Origin Import Licensing Procedures Subsidies and Countervailing Measures Safeguards Trade Facilitation Annex 1B: General Agreement on Trade in Services (GATS) Annex 1C: Trade-Related Aspects of Intellectual Property Rights Annex 2: Dispute Settlement Understanding Annex 3: Trade Policy Review Mechanism Annex 4: Plurilateral Trade Agreements + Trade in Civil Aircraft Government Procurement (1994) Amended Agreement on Government Procurement (2012) International Dairy Agreement and International Bovine Meat Agreement (terminated) Other dispute settlement texts + Working Procedures for Appellate Review (2010) Rules of Conduct under the DSU (1996) Article Name of Article Jurisprudence Practice General   - - Preamble   Jurisprudence - Article I Scope and Definition Jurisprudence Practice Article II Most-Favoured-Nation Treatment Jurisprudence Practice Article III Transparency - Practice Article III bis Disclosure of Confidential Information Jurisprudence - Article IV Increasing Participation of Developing Countries - Practice Article V Economic Integration Jurisprudence Practice Article V bis Labour Markets Integration Agreements - Practice Article VI Domestic Regulation - Practice Article VII Recognition - Practice Article VIII Monopolies and Exclusive Service Suppliers - Practice Article IX Business Practices - Practice Article X Emergency Safeguard Measures - Practice Article XI Payments and Transfers Jurisprudence - Article XII Restrictions to Safeguard the Balance of Payments - Practice Article XIII Government Procurement Jurisprudence Practice Article XIV General Exceptions Jurisprudence Practice Article XIV bis Security Exceptions - Practice Article XV Subsidies Jurisprudence Practice Article XVI Market Access Jurisprudence Practice Article XVII National Treatment Jurisprudence Practice Article XVIII Additional Commitments Jurisprudence Practice Article XIX Negotiation of  Specific Commitments - Practice Article XX Schedules of Specific Commitments Jurisprudence Practice Article XXI Modification of Schedules - Practice Article XXII Consultation - - Article XXIII Dispute Settlement and Enforcement Jurisprudence Practice Article XXIV Council for Trade in Services - Practice Article XXV Technical Cooperation - - Article XXVI Relationship with Other International Organizations - Practice Article XXVII Denial of Benefits - - Article XXVIII Definitions Jurisprudence Practice Article XXIX Annexes - -   Annex on Article II Exemptions   Practice   Annex on Movement of Natural Persons Supplying Services under the Agreement - Practice   Annex on Air Transport Services - Practice   Annex on Financial Services Jurisprudence -   Second Annex on Financial Services - -   Annex on Negotiations on Maritime Transport Services - -   Annex on Telecommunications Jurisprudence -   Annex on Negotiations on Basic Telecommunications - -  
Language:English
Score: 306132.89 - https://www.wto.org/english/re...blications_e/ai17_e/gats_e.htm
Data Source: un
good practice tool | FAO Capacity Development | Food and Agriculture Organization of the United Nations FAO.org english français Español FAO Capacity Development Our Vision Resources FAO Learning Material Capacity Development Briefs Practical Tools Good Practices Videos How to capture and share your good practices in order to generate change? What is a good practice? A good practice is a successful experience that has been tested and replicated in different contexts and can therefore be recommended as a model. (...) What is the process to capturing and sharing a good practice? Step 1: Identify the practice and frame the process  Before starting to document a good practice, you need to identify the practice you wish to focus on, and frame the process you will follow, by addressing these key questions: What?
Language:English
Score: 306046.39 - https://www.fao.org/capacity-d...l-tools/good-practice-tool/en/
Data Source: un
Good practices | KORE - Knowledge Sharing Platform on Resilience | Food and Agriculture Organization of the United Nations | KORE - Knowledge Sharing Platform on Resilience | Food and Agriculture Organization of the United Nations FAO.org english français All FAO websites       This site only KORE - Knowledge Sharing Platform on Resilience Background News and events Good practices Publications Webinar Series Good practices and resilience Knowledge sharing and capitalization of good practices have a key role to play in building the resilience of agriculture-based livelihoods. (...) And to recognize that not all experiences can be qualified as good practices. A good practice can be defined as follows: More A good practice is not only a practice that is good, but one that has been proven to work well and produce good results. It has been tested and validated through its various replications and is therefore recommended as a model and deserves to be shared, so that a greater number of people can adopt it. "Best" vs "good" practices: More The term “best practice” is often used; however, some will prefer to use “good practice” as “best practice” may imply that no further improvements are possible to the practice.
Language:English
Score: 306028.34 - https://www.fao.org/in-action/kore/good-practices/en/
Data Source: un