Main site content
Codex Committee on Spices and Culinary Herbs
Codex Committee on Spices and Culinary Herbs (Host Government India)
The Codex Committee on Spices and Culinary Herbs (CCSCH) is responsible for elaborating standards for spices and culinary herbs in their dried and dehydrated state in whole, ground, and cracked or crushed form.
Nutrition and Foods for Special Dietary Uses
Codex Committee on Nutrition and Foods for Special Dietary Uses (Host Government – Germany)
The Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) studies nutritional issues referred by the Codex Alimentarius Commission.
General Principles
Codex Committee on General Principles
Pesticide residues
Codex Committee on Pesticide Residues (Host Government - China)
The Codex Committee on Pesticide Residues (CCPR) provides recommendations to the Codex Alimentarius Commission about maximum limits for pesticide residues for specific food items or groups of food.
Food Labelling
Codex Committee on Food Labelling (Host – Canada)
The CCFL drafts provisions on labelling of foods and endorses draft provisions on labelling.
Food Import and Export Inspection and Certification Systems
Codex Committee on Food Import and Export Inspection and Certification Systems
The Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) is chaired and hosted by Australia.
Food Hygiene
Codex Committee on Food Hygiene (Host Government-United States of America)
The Codex Committee on Food Hygiene (CCFH) drafts basic provisions on food hygiene for all foods. The term 'hygiene' also includes microbiological specifications for food and associated methodology.
Fruits and Vegetables
Existing Codex Standards
Codex standards on fruit and vegetables and fruit and vegetable-related products are developed by the:
Fish and Fishery Products
Codex Committee on Fish and Fishery Products
(Host Government Norway)
The Codex Committee on Fish and Fishery Products (CCFFP) was responsible for elaborating standards for fresh and frozen fish, crustaceans, and molluscs.