Codex Alimentarius - Organically Produced Foods

Table of Contents

Joint FAO/WHO Food Standards Programme
CODEX ALIMENTARIUS COMMISSION

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS WORLD HEALTH ORGANIZATION Rome, 2001

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Issued by the Secretariat of he
Joint FAO/WHO Food Standards Programme, FAO, Rome

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations or of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

ISBN 92-5-104681-6

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© FAO and WHO 2001

Table of Contents

PREFACE

FOREWORD

Section 1: SCOPE

Section 2: DESCRIPTION AND DEFINITIONS

2.1 Description
2.2 Definitions

Section 3: LABELLING AND CLAIMS

General Provisions
Labelling of Products in Transition/Conversion to Organic
Labelling of non-retail Containers

Section 4: RULES OF PRODUCTION AND PREPARATION

Section 5: REQUIREMENTS FOR INCLUSION OF SUBSTANCES IN ANNEX 2 AND CRITERIA FOR THE DEVELOPMENT OF LISTS OF SUBSTANCES BY COUNTRIES

The Open Nature of the Lists

Section 6: INSPECTION AND CERTIFICATION SYSTEMS

Section 7: IMPORTS

Section 8: ONGOING REVIEW OF THE GUIDELINES

ANNEX 1. PRINCIPLES OF ORGANIC PRODUCTION

A. PLANTS AND PLANT PRODUCTS
B. LIVESTOCK AND LIVESTOCK PRODUCTS

General Principles
Livestock Sources/Origin
Conversion
Nutrition
Health Care
Livestock Husbandry, Transport and Slaughter
Housing and Free-Range Conditions
Manure Management
Record Keeping and Identification
Species Specific Requirements

C. HANDLING, STORAGE, TRANSPORTATION, PROCESSING AND PACKAGING

Pest Management
Processing and Manufacturing
Packaging
Storage and Transport

ANNEX 2. PERMITTED SUBSTANCES FOR THE PRODUCTION OF ORGANIC FOODS

Precautions

ANNEX 3. MINIMUM INSPECTION REQUIREMENTS AND PRECAUTIONARY MEASURES UNDER THE INSPECTION OR CERTIFICATION SYSTEM

A. Production units
B. Preparation and packaging units
C. Imports

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