| Title | 中文标题翻译 |
| Standard for Fresh Fungus "Chanterelle" | 关于蘑菇"Chanterelle"的标准 |
| Regional Standard for Canned Humus with Tehena | 关于罐装“Humus with Tehena”的区域标准 |
| Regional Standard for Canned Foul Medames | 关于罐装污染“Medames”的区域标准 |
| Regional Standard for Tehena | 关于“Tehena”的区域标准 |
| Regional Standard for Fermented Soybean Paste | 豆鼓酱的区域标准 |
| Regional Standard for Ginseng Products | 人参产品的区域标准 |
| Regional Standard for Gochujang | 关于“ Gochujang”的区域标准 |
| General Standard for the Labelling of Prepackaged Foods | 包装食品标签的一般标准 |
| Standard for Canned Salmon | 罐头中沙门氏菌的标准 |
| Standard for Honey | 蜂蜜标准 |
| Standard for Preserved Tomatoes | 西红柿的贮藏标准 |
| Standard for Canned Applesauce | 罐头器具的标准 |
| Standard for Edible Fats and Oils not Covered by Individual Standards | 关于非个体可食用油脂的标准 |
| Standard for Olive Oils and Olive Pomace Oils | 橄榄油和橄榄油渣的标准 |
| Standard for Quick Frozen Finfish, Eviscerated or Uneviscerated | 速冻长须鲸、“Eviscerated”或“Uneviscerated”的标准 |
| Standard for Canned Shrimps or Prawns | 罐装虾仁或虾的标准 |
| Standard for Edible Fungi and Fungus Products | 可食用菌类的标准 |
| Standard for Dried Edible Fungi | 可食用菌类干制品的标准 |
| Standard for Quick Frozen Peas | 速冻豆类的标准 |
| Standard for Canned Pineapple | 罐头菠萝的标准 |
| Standard for Quick Frozen Strawberries | 速冻草莓的标准 |
| Standard for Special Dietary Foods with Low-Sodium Content | 特殊食物中最低钠含量的标准 |
| Standard for Canned Mushrooms | 罐装蘑菇的标准 |
| Standard for Processed Tomato Concentrates | 浓缩番茄酱加工过程的标准 |
| Standard for Canned Raspberries | 罐装覆盆子的标准 |
| Standard for Canned Pears | 罐装梨的标准 |
| Standard for Canned Strawberries | 罐装草莓的标准 |
| Standard for Table Olives | 橄榄油药丸的标准 |
| Standard for Raisins | 葡糖干的标准 |
| Standard for Quick Frozen Raspberries | 速冻覆盆子的标准 |
| Standard for Canned Tuna and Bonito | 罐装金枪鱼和鲣的标准 |
| Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants | 婴儿配方特殊药品的标准 |
| Standard for Canned Baby Foods | 罐装婴儿食品的标准 |
| Standard for Processed Cereal-Based Foods for Infants and Young Children | 婴幼儿基本谷类食物生产标准 |
| Standard for Quick Frozen Peaches | 速冻桃子的标准 |
| Standard for Quick Frozen Bilberries | 速冻覆盆子的标准 |
| Standard for Quick Frozen Spinach | 速冻菠菜的标准 |
| Standard for Canned Fruit Cocktail | 罐装水果鸡尾酒的标准 |
| Standard for Cocoa Butter | 可可味奶油的标准 |
| Standard for Chocolate | 巧克力的标准 |
| Standard for Corned Beef | 腌制牛肉的标准 |
| Standard for Luncheon Meat | 午餐肉的标准 |
| Standard for Canned Crab Meat | 罐装蟹肉的标准 |
| Standard for Quick Frozen Shrimps or Prawns | 速冻虾和对虾的标准 |
| Standard for Sardines and Sardine-Type Products | 沙丁鱼和沙丁鱼类产品的标准 |
| Standard for Quick Frozen Lobsters | 速冻龙虾的标准 |
| Standard for Cooked Cured Ham | 熟火腿的标准 |
| Standard for Cooked Cured Pork Shoulder | 熟猪肩肉的标准 |
| Standard for Cooked Cured Chopped Meat | 熟碎肉的标准 |
| Standard for Canned Tropical Fruit Salad | 罐装热带水果沙拉的标准 |
| Standard for Quick Frozen Blueberries | 速冻蓝莓的标准 |
| Standard for Quick Frozen Leek | 速冻韭菜的标准 |
| Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugars | 可可粉和干燥可可糖粉混合物的标准 |
| General Standard for Irradiated Foods | “Irradiated”食品的一般标准 |
| General Standard for the Labelling of Food Additives when sold as such | 出售的食品添加剂标签的一般标准 |
| Standard for Natural Mineral Waters | 天然矿泉水的标准 |
| Standard for Quick Frozen Broccoli | 速冻西兰花的标准 |
| Standard for Quick Frozen Cauliflower | 速冻花椰菜的标准 |
| Standard for Quick Frozen Brussels Sprouts | 速冻布鲁塞尔豆苗的标准 |
| Standard for Quick Frozen Green and Wax Beans | 速冻绿蜡豆的标准 |
| Standard for Quick Frozen French Fried Potatoes | 速冻法国薯条的标准 |
| Standard for Pickled Cucumbers | 腌制黄瓜的标准 |
| Standard for Bouillons and Consommés | 牛肉汤的标准 |
| Standard for Gluten-Free Foods | 无麸质食品的标准 |
| Standard for Canned Finfish | 罐装长须鲸的标准 |
| Standard for Dried Apricots | 干制杏仁的标准 |
| Standard for Unshelled Pistachio Nuts | 关于无壳坚果“Pistachio”的标准 |
| Standard for Quick Frozen Whole Kernel Corn | 速冻全麦谷物的标准 |
| Standard for Quick Frozen Corn-on-the-Cob | 速冻玉米棒的标准 |
| Standard for Quick Frozen Carrots | 速冻胡萝卜的标准 |
| Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake | 可可块和可可蛋糕的标准 |
| Standard for Dates | 红枣的标准 |
| Standard for Canned Chestnuts and Chestnut Purée | 板栗罐头和板栗酱的标准 |
| Standard for Labelling of and Claims for Prepackaged Foods for Special Dietary Use | 特殊食物的包装的标签和要求的标准 |
| Standard for Food Grade Salt | 食物中食盐等级的标准 |
| Standard for Gari | 木薯淀粉制品食物的标准 |
| Standard for Wheat Flour | 小麦面粉的标准 |
| Standard for Maize (Corn) | 玉米的标准 |
| Standard for Whole Maize (Corn) Meal | 全玉米制品的标准 |
| Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits | 去仁玉米和玉米粉的标准 |
| Standard for Follow-up formula | 关于配方“Follow-up”的标准 |
| Standard for Canned Mangoes | 芒果罐头的标准 |
| Standard for Mango Chutney | 芒果酱的标准 |
| Standard for Wheat Protein Products | 小麦蛋白制品的标准 |
| Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh | 速冻鱼肉块和新鲜碎鱼肉和混合新鲜鱼肉的标准 |
| Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter | 面包或黄油中的速冻鱼条和鱼肉的标准 |
| Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes | 鳕鱼制成咸鱼和干咸鱼的标准 |
| Standard for Whole and Decorticated Pearl Millet Grains | 全麦去壳珍珠小米的标准 |
| Standard for Pearl Millet Flour | 珍珠小米面粉的标准 |
| Standard for Certain Pulses | 豆子的标准 |
| Standard for Sorghum Grains | 高粱谷物的标准 |
| Standard for Sorghum Flour | 高粱粉的标准 |
| General Standard for Vegetable Protein Products | 植物蛋白制品的普遍标准 |
| Standard for Soy Protein Products | 大豆蛋白制品的标准 |
| Standard for Edible Cassava Flour | 可食用木薯粉的标准 |
| Standard for Grated Desiccated Coconut | 干椰粉的标准 |
| Standard for Durum Wheat Semolina and Durum Wheat Flour | 粗制硬质小麦和硬质小麦粉的标准 |
| Standard for Labelling of and Claims for Foods for Special Medical Purposes | 用于医药用途食物的标签和声明的标准 |
| Standard for Formula Foods for Use in Weight Control Diets | 用于减肥的配方食物的标准 |
| Standard for Pineapple | 菠萝的标准 |
| Standard for Papaya | 木瓜的标准 |
| Standard for Mangoes | 芒果的标准 |
| Standard for Nopal | 仙人掌属植物的标准 |
| Standard for Prickly Pear | 郁金香仙人掌的标准 |
| Standard for Carambola | 杨桃的标准 |
| Standard for Baby Corn | 玉米笋的标准 |
| Standard for Dried Shark Fins | 鱼翅干的标准 |
| General Standard for Quick Frozen Fish Fillets | 速冻鱼肉的普遍标准 |
| Standard for Quick Frozen Raw Squid | 速冻生鱿鱼的标准 |
| General Standard for Food Additives | 食品添加剂的普遍标准 |
| General Standard for Contaminants and Toxins in Food and Feed | 食物和饲料中的杂质和毒素的普遍标准 |
| Standard for Litchi | 荔枝的标准 |
| Standard for Avocado | 鳄梨的标准 |
| Standard for Rice | 稻米的标准 |
| Standard for Wheat and Durum Wheat | 小麦和硬质小麦的标准 |
| Standard for Peanuts | 花生的标准 |
| Standard for Oats | 燕麦的标准 |
| Standard for Couscous | 粗麦粉的标准 |
| Standard for Formula Foods for Use in Very Low Energy Diets for Weight Reduction | 用于地能量饮食减少体重的配方食物的标准 |
| Standard for Mangosteens | 山竹果的标准 |
| Standard for Bananas | 香蕉的标准 |
| General Standard for Use of Dairy Terms | 奶制品的普遍标准 |
| Standard for Milk Powders and Cream Powder | 奶粉和奶油粉的标准 |
| Standard for Cheeses in Brine (Group Standard) | 盐水乳酪的标准 |
| Standard for Named Vegetable Oils | 植物油命名的标准 |
| Standard for Named Animal Fats | 动物脂肪命名的标准 |
| Standard for Sugars | 糖的标准 |
| Standard for Limes | 青柠的标准 |
| Standard for Pummelos (Citrus grandi) | 柚子的标准 |
| Standard for Guavas | 番石榴的标准 |
| Standard for Chayotes | 佛手瓜的标准 |
| Standard for Mexican Limes | 墨西哥青柠的标准 |
| Standard for Ginger | 姜的标准 |
| Standard for Grapefruits (Citrus paradisi) | 葡萄柚的标准 |
| Standard for Longans | 龙眼的标准 |
| Group Standard for Unripened Cheese including Fresh Cheese | 包含新鲜乳酪的未成熟乳酪的团体标准 |
| Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish | 从海洋生物和淡水鱼及甲壳类和软体动物中制作的虾片的标准 |
| Standard for Kimchi | 朝鲜泡菜的标准 |
| Standard for Tannia | Tannia的标准 |
| Standard for Asparagus | 芦笋的标准 |
| Standard for Cape Gooseberry | 醋栗酒的标准 |
| General Standard for Bottled/Packaged Drinking Waters (Other Than Natural Mineral Waters) | 瓶装和袋装的饮用水的普通的标准 |
| General Methods of Analysis for Contaminants | 关于分析污染物的常用方法 |
| Analysis of Pesticide Residues: Recommended Methods | 分析杀虫剂的推荐方法 |
| General Codex Methods for the Detection of Irradiated Foods | 关于监测被辐射食品的标准法则 |
| Recommended Methods of Analysis and Sampling | 分析样品的推荐方法 |
| Standard for Boiled Dried Salted Anchovies | 煮沸的晒干的盐渍的Anchovies的标准 |
| Standard for Pitahayas | Pitahayas的标准 |
| Standard for Sweet Cassava | 甜木薯的标准 |
| General Methods of Analysis for Food Additives | 分析食品中添加剂的普通方法 |
| Standard for Aqueous Coconut Products: Coconut Milk and Coconut Cream | 椰子水（椰子乳或椰子油）的标准 |
| Standard for Canned Bamboo Shoots | 竹笋罐头的标准 |
| Standard for Canned Stone Fruits | 有硬质水果罐头的标准 |
| Standard for Fermented Milks | 发酵乳制品的标准 |
| Standard for Salted Atlantic Herring and Salted Sprat | 盐渍大西洋的青鱼或者小鱼的标准 |
| Standard for Oranges | 橙的标准 |
| Standard for Rambutan | 红毛丹的标准 |
| General Standard for Fruit Juices and Nectars | 关于水果汁和饮料的标准 |
| Standard for Instant Noodles | 素食面条的标准 |
| Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat | 关于奶粉和植物脂肪标准 |
| Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form | 关于粉状形式混合牛奶和植物脂肪的标准 |
| Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat | 关于粉状压缩混合奶粉和植物脂肪的标准 |
| Standard for Dairy Fat Spreads | 日常脂肪分布的标准 |
| Standard for Certain Canned Citrus Fruits | 柑橘罐头的标准 |
| Standard for Table Grapes | Table葡萄的标准 |
| Standard for Fat Spreads and Blended Spreads | 脂肪分布和混合分布的标准 |
| Standard for Pickled Fruits and Vegetables | 酸渍水果和蔬菜的标准 |
| Standard for Mozzarella | 意大利干酪的标准 |
| Standard for Cheddar | Cheddar的标准 |
| Standard for Danbo | Danbo的标准 |
| Standard for Edam | 荷兰形干酪的标准 |
| Standard for Gouda | Gouda的标准 |
| Standard for Havarti | 哈瓦蒂干酪的标准 |
| Standard for Samsoe | 萨姆索奶油硬干酪的标准 |
| Standard for Emmental | 瑞士多孔干酪的标准 |
| Standard for Tilsiter | 太尔西特干酪的标准 |
| Standard for Saint-Paulin | Saint-Paulin的标准 |
| Standard for Provolone | 波萝伏洛干酪的标准 |
| Standard for Cottage Cheese incl. Creamed Cottage Cheese | Cottage Cheese的标准 |
| Standard for Coulommiers | Coulommiers的标准 |
| Standard for Cream Cheese | 乳酪的标准 |
| Standard for Camembert | Camembert的标准 |
| Standard for Brie | Brie的标准 |
| Standard for Extra Hard Grating Cheese | 特别硬的奶酪的标准 |
| Standard for Butter | 黄油的标准 |
| Standard for Milkfat Products | 牛奶脂肪制品的标准 |
| Standard for Evaporated Milks | 奶粉的标准 |
| Standard for Sweetened Condensed Milks | 炼乳的标准 |
| General Standard for Cheese | 奶酪的标准 |
| Standard for Whey Cheeses | 乳浆奶酪的标准 |
| Standard for Cream and Prepared Creams | 奶酪和已经制作好的奶酪的标准 |
| Standard for Whey Powders | 乳浆粉的标准 |
| Standard for Edible Casein Products | 可食用酪蛋白制品的标准 |
| Standard for Sturgeon Caviar | 鲟鱼鱼子酱的标准 |
| Standard for Live and Raw Bivalve Molluscs | 活的双壳贝的标准 |
| Standard for Tomatoes | 西红柿的标准 |
| Standard for Jams, Jellies and Marmalades | Jams, Jellies and Marmalades的标准 |
| Standard for Certain Canned Vegetables | 已经罐装蔬菜的标准 |
| Standard for Apples | 苹果的标准 |
| Codex Standard for Bitter Cassava | 苦木薯的标准 |
| Recommended International Code of Practice - General Principles of Food Hygiene | 关于食品卫生的推荐的国际的法则 |
| Recommended International Code of Hygienic Practice for Canned Fruit and Vegetable Products | 关于推荐的国际方法对于保证罐藏水果和蔬菜安全的法则 |
| Recommended International Code of Hygienic Practice for Dried Fruits | 推荐的国际方法对于保证干燥水果的卫生 |
| Recommended International Code of Hygienic Practice for Desiccated Coconut | 推荐的国际方法关于干椰子粉的卫生 |
| Recommended International Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi | 推荐的国际方法关于干燥水果和蔬菜包括可食用的菌类的卫生 |
| Recommended International Code of Hygienic Practice for Tree Nuts | 推荐的国际方法关于树坚果的卫生 |
| Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods | 推荐的国际方法关于处理快速冷冻食物的方法 |
| Recommended International Code of Hygienic Practice for Egg Products | 推荐的国际方法关于蛋制品卫生的方法 |
| Recommended International Code of Practice for Radiation Processing of Food | 推荐的国际方法关于经过辐射处理过的食物的方法 |
| Code of Ethics for International Trade in Food including Concessional and Food Aid Transactions | 国际商贸关于食物的帮助和援助计划的道德规范 |
| Recommended International Code of Hygienic Practice for Groundnuts (Peanuts) | 推荐的国际方法关于花生的卫生 |
| Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods | 推荐的国际方法关于低酸的罐头制品的卫生 |
| Recommended International Code of Hygienic Practice for Smoked Fish | 推荐的国际方法关于烟熏鱼的卫生 |
| Recommended International Code of Hygienic Practice for the Processing of Frog Legs | 推荐的国际方法关于处理蛙腿的卫生 |
| Recommended International Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters | 推荐的国际方法关于收集，处理，并卖到市场上的矿泉水的卫生 |
| Recommended International Code of Hygienic Practice for the Storage and Transport of Edible Oils and Fats in Bulk | 推荐的国际方法关于储藏和运输可食用油脂和脂肪在黄油中的卫生 |
| Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering | 关于先处理过的和处理过的食品给予大规模给养的卫生 |
| Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods | 关于无菌处理和低酸包装的卫生方法 |
| Code of Hygienic Practice for Spices and Dried Aromatic Plants | 关于香料和干燥的有香味的植物的卫生 |
| Code of Hygienic Practice for the Preparation and Sale of Street Foods (Regional Code - Latin America and the Caribbean) | 关于准备和出售街道食物的卫生 |
| Recommended International Code of Practice for the Packaging and Transport of Fresh Fruit and Vegetables | 推荐的国际方法关于包装和运输新鲜水果和蔬菜的方法 |
| Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals | 关于减少黄曲霉毒素B1在原料中和给牛奶制品作为添加剂的原料的方法 |
| Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf-Life | 关于延长冷藏食品时间的卫生的方法 |
| Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food | 关于运输瓶装食物和半包装食物的方法 |
| Recommended Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) | 推荐的国际方法关于瓶装和袋装的饮用水的普通的标准 |
| Code of Practice Concerning Source Directed Measures to Reduce Contamination of Foods with Chemicals | 关于减少食物中有关来源的化学污染物质的方法 |
| Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice | 关于预防和减少Patulin在苹果汁中的污染的方法 |
| Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisins and tricothecenes | 关于预防和减少毒枝菌素在谷类中的污染的方法，包括Annexes on Ochratoxin A，赭曲霉素，Fumonisins和tricothecenes |
| Code of Practice for Fish and Fishery Products | 关于处理鱼制品的方法 |
| Code of Hygienic Practice for Fresh Fruits and Vegetables | 关于处理新鲜水果和蔬菜的卫生方法 |
| Recommended Code of Practice on Good Animal Feeding | 推荐的标准关于更好的喂养动物的标准 |
| Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts | 关于预防和减少黄曲霉毒素在花生中的污染 |
| Code of Practice for the Prevention and Reduction of Lead Contamination in Foods | 关于预防和减少铅在食物中的污染的方法 |
| Code of Hygienic Practice for Milk and Milk Products | 关于牛奶和其制品卫生的方法 |
| Code of Hygienic Practice for Meat | 关于肉类卫生的方法 |
| Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts | 关于预防和减少黄曲霉毒素在树坚果的污染 |
| Code of Practice for the Prevention and Reduction of Tin Contamination in Canned Foods | 关于预防和减少锡在罐装食品中的污染 |
| Code of Practice to Minimize and Contain Antimicrobial Resistance | 关于减少抗生素的污染的方法 |
| Code of Practice for the Prevention and Reduction of Dioxin and Dioxin-like PCB Contamination in Food and Feeds | 关于减少二氧化或者二氧化像PCB的污染在食物和饲料中的方法 |
| Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine | 关于预防和减少赭曲霉素在葡萄酒中污染的方法 |
| Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-Hydrolyzed Vegetable Protein (Acid-HVPs) and Products that Contain Acid- HVPs | 关于减少生产酸解植物蛋白产品中的‘3-MCPD’的法规 |
| Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs | 关于预防和减少干燥无花果产品的黄曲霉毒素的法规 |
| Code of Hygienic Practice for Powdered Formulae for Infants and Young Children | 关于婴幼儿奶粉的卫生法规 |
| Code of Practice for the Reduction of Acrylamide in Foods | 关于减少食物中的丙烯酰胺的法规 |
| Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes | 关于减少烟熏制品中多环芳烃的法规 |
| Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee | 关于预防和减少咖啡中的赭曲霉素的法规 |
| Maximum Residue Limits (MRLs) for Pesticides | 杀虫剂的最大残留量 |
| Maximum Residue Limits for Veterinary Drugs in Food | 食品中兽药的最大残留量 |
| Extraneous Maximum Residue Limits (EMRLs) | 无关物最大残留量 |
| Statement on Infant Feeding | 婴儿喂养标准 |
| Classification of Foods and Animal Feeds | 食品和动物饲料的分类 |
| Glossary of Terms and Definitions (Veterinary Drugs Residues in Foods) | 关于兽药在食物当中的残留量的项目和定义表 |
| List of Codex Specifications for Food Additives | 食品添加剂的专业法规列表 |
| Design of Control Measures for Street-Vended Foods in Africa | 非洲摊贩食品的控制措施设计 |
| General Guidelines on Claims | 要求总则 |
| Guidelines on Nutrition Labelling | 营养标签的总则 |
| Guidelines for Simple Evaluation of Food Additive Intake | 食品添加剂摄入量的简易评估总则 |
| Protocol for the Design, Conduct and Interpretation of Method Performance Studies | 关于设计、生产和解释性能研究方法的草案 |
| General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods | 食品中蔬菜蛋白质应用总则 |
| Guideline Levels for Vinyl Chloride Monomer and Acrylonitrile in Food and Packaging Material | 食品和包装材料中乙烯氯化物单体和丙烯腈限量总则 |
| Guidelines for Formulated Supplementary Foods for Older Infants and Young Children | 关于规范婴幼儿辅助食品的总则 |
| General Principles for the Addition of Essential Nutrients to Foods | 关于添加食品必须营养素的总则 |
| Advisory List of Mineral Salts and Vitamin compounds for Use in Foods for Infants and Children | 关于婴幼儿食品中矿物盐和维生素混合物的建议列单 |
| Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System | 关于用乳过氧化物酶保存原料乳的指南 |
| Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products | 关于用微生物生产的香料来处理肉类和家禽的指南 |
| Guideline Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable Defects | 关于用可视化检查一系列罐装食物不可接受缺点的指南 |
| Guidelines for the Exchange of Information in Food Control Emergency Situations | 关于交换食品控制的紧急情况信息的指南 |
| Principles for Food Import and Export Certification and Inspection | 关于监测食品进口和出口的方法 |
| Principles for the Establishment and Application of Microbiological Criteria for Foods | 关于食品中建立和应用微生物准则 |
| Guidelines for Use of Nutrition and Health Claims | 关于营养和健康声明的指南 |
| General Guidelines for Use of the Term Halal | 关于按伊斯兰教律法屠宰牲畜的普通指南 |
| Guidelines for the Exchange of Information between Countries on Rejections of Imported Foods | 关于交换互相拒绝进口的国家的信息的指南 |
| Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification Systems | 关于食品进口和出口监测中的设计，操作，评估，和互信和保证的系统的指南 |
| Guidelines for the Assessment of the Competence of Testing Laboratories Involved in the Import and Export Control of Foods | 关于评估有涉及食品出口和进口的控制的实验室的竞争能力的指南 |
| International Harmonized Protocol for the Proficiency Testing of (Chemical) Analytical Laboratories | 关于评估分析化学实验室的国际拟定议定书
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| Principles and Guidelines for the Conduct of Microbiological Risk Assessment | 关于推广微生物风险评估的原则和指南 |
| Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories | 对于在实验室中用感官评价鱼类和贝类的指南 |
| Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods | 关于生产，加工，分类，出售有机食品的指南 |
| Recommended Methods of Sampling for Pesticide Residues for the Determination of Compliance with MRLs | 关于用MRLS监测样品中杀虫剂含量的推荐方法 |
| Guidelines for the Development of Equivalence Agreements Regarding Food Imports and Export Inspection and Certification Systems | 关于发展食品进口和出口监控和信誉系统的相同声明的指南 |
| Class Names and the International Numbering System for Food Additives | 分类和用国际编码系统用于食品添加剂中 |
| Harmonised IUPAC Guidelines for the Use of Recovery Information in Analytical Measurement | IUPAC的指南关于分析方法中的信息恢复 |
| Guidelines for Design, Production, Issuance and Use of Generic Official Certificates | 用于官方证明的设计，生产，发行的指南 |
| Analysis of Pesticide Residues: Guidelines on Good Laboratory Practice in Pesticide Residue Analysis | 分析杀虫剂的方法：在良好操作的实验室中分析残留的杀虫剂 |
| Analysis of Pesticide Residues: Portion of Commodities to which Codex MRLS Apply and which is Analyzed | 分析杀虫剂的方法：用法典中的MRLS方法来分析 |
| African Regional Guidelines for Codex Contact Points and National Codex Committees | 关于国家法典委员会和法典涉及的点的非洲地区的指南 |
| Principles for the Risk Analysis of Foods Derived from Modern Biotechnology | 用现代生物技术分析食物中的风险情况 |
| Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA Plants | 通过食品安全评估来评估转基因食品的安全性的指南 |
| Guideline for the Conduct of Food Safety Assessment of Foods Produced Using Recombiant-DNA Microorganisms | 通过食品安全评估来评估用转基因食品生产食品的安全性的指南 |
| Guidelines for Food Import Control Systems | 关于食品进口控制系统的指南 |
| Model Certificate for Fish and Fishery Products | 鱼类和鱼产品的标准证明书 |
| Harmonized IUPAC Guidelines for Single-Laboratory Validation of Methods of Analysis | IUPAC的指南关于确认单独实验室分析方法的指南 |
| General guidelines on sampling | 处理样品的指南 |
| Guidelines for Packing Media for Canned Fruits | 关于包装罐装水果的指南 |
| Guidelines on the Judgement of Equivalence of Sanitary Measures associated with Food Inspection and Certification Systems | 关于将食品监测和证明系统和评价安全措施相结合的指南 |
| Guidelines on Measurement Uncertainty | 关于测量不确定性的指南 |
| Guidelines for Vitamin and Mineral Food Supplements | 关于维生素和矿物质在食品中添加的指南 |
| Guidelines on the Use of Mass Spectrometry (MS) for Identification, Confirmation and Quantative Determination of Residues | 关于用质谱来鉴定，确认残留的方法 |
| Asian Regional Guidelines for Codex Contact Points and National Codex Committees | 于国家法典委员会和法典涉及的点的亚洲地区的指南 |
| Regional Guidelines for Codex Contact Points and National Codex Committees (Near East Region) | 于国家法典委员会和法典涉及的点的靠近东部地区的指南 |
| Guidelines on Estimation of Uncertainty of Results | 关于评估不确定性结果的指南 |
| Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification System | 用追踪工具作为食品监测和证明系统的方法的准则 |
| Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in Ready-to-Eat Foods | 关于用食品卫生的方法控制李斯特杆菌在准备食用的食品中的含量的应用指南 |
| Working Principles for Risk Analysis for Food Safety for Application by Governments | 被政府使用的关于食品安全性的风险评估的可操作措施 |
| Principles and Guidelines for the Conduct of Microbiological Risk Management | 关于推行微生物风险管理方法的原则和指南 |
| Harmonized Guidelines for Internal Quality Control in Analytical Chemistry Laboratories | 在分析化学实验室中内部质量控制的国际方法 |
| Guidelines for the Use of Flavourings | 关于使用香料的指南 |
| Model Export Certificate for Milk and Milk Products | 关于给牛奶和牛奶制品的标准进口证明 |
| Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA Animals | 关于推广食品安全评估来评估转基因食品的安全性的指南 |
| Guideline for the Validation of Food Safety Control Measures | 关于用来确认食品安全控制措施的方法 |
| Guidelines for Settling Disputes on Analytical (Test) Results | 关于解决争议在分析结果报告中的方法 |
| Guidelines for the Design and Implementation of National Regulatory Food Safety Assurance Programmes Associated with the Use of Veterinary Drugs in Food Producing Animals | 关于设计和贯彻国家安全程序在用兽药的动物而作为生产食品的方法 |
| Guidelines on Analytical Terminology | |
| Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood | 关于用食品卫生的方法控制致病弧菌在海鲜中的方法 |
| Guidelines on Substances used as Processing Aids | 关于用实质性的东西作为加工帮助的方法 |
仪器信息网“仪友会”招募令
科学仪器品牌联合“仪器心得”征文活动
【生活中的仪器检测】有奖征文
LC-MS实验瓶颈的突破与优化
