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Book (stand-alone)Normative documentFood Labelling (Codex Alimentarius) - Fifth Edition 2007Food labelling is the primary means of communication between the producer and seller of food on the one hand, and the purchaser and consumer on the other. The Codex Alimentarius standards and guidelines on food labelling are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This fifth edition includes texts adopted by the Codex Alimentarius Commission up to 2007.
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Book (stand-alone)Manual / guideCodex Alimentarius: Food Labelling - Complete Texts 2001The Codex Alimentarius (Latin for "food law" or "food code) is a collection of internationally adopted food standards. Food labelling is the primary means of communication between the producer and the seller of food on the one hand and the purchaser and the consumer on the other. The standards and guidelines on food labelling published in various volumes of the Codex Alimentarius are now collected and republished in this compact format to allow their wide use and understanding by government, re gulatory authorities, food industries and retailers, and consumers.
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Book (stand-alone)Manual / guideCodex Alimentarius: Food Hygiene (Basic texts) - Fourth edition 2009The Codex basic texts on food hygiene promote understanding of how rules and regulations on food hygiene are developed and applied. The General Principles of food hygiene cover hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage. This publication also contains the most internationally used description of the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application. This fourth edition incl udes texts adopted by the Codex Alimentarius Commission up to 2009. The texts will be of use to government authorities, food industries, food handlers and consumers, as well as teachers and students of food hygiene.
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Book (stand-alone)FlagshipThe State of the World’s Animal Genetic Resources for Food and Agriculture 2007The wise management of the world’s agricultural biodiversity is becoming an ever greater challenge for the international community. The livestock sector in particular is undergoing dramatic changes as large-scale production expands in response to surging demand for meat, milk and eggs. A wide portfolio of animal genetic resources is crucial to adapting and developing our agricultural production systems. Climate change and the emergence of new and virulent animal diseases underline the need to re tain this adaptive capacity. For hundreds of millions of poor rural households, livestock remain a key asset, often meeting multiple needs, and enabling livelihoods to be built in some of the world’s harshest environments. Livestock production makes a vital contribution to food and livelihood security, and to meeting the United Nations Millennium Development Goals. It will be of increasing significance in the coming decades. And yet, genetic diversity is under threat. The reported rate of breed extinctions is of great concern, but it is even more worrying that unrecorded genetic resources are being lost before their characteristics can be studied and their potential evaluated. Strenuous efforts to understand, prioritize and protect the world’s animal genetic resources for food and agriculture are required. Sustainable patterns of utilization must be established. Traditional livestock keepers – often poor and in marginal environments – have been the stewards of much of our animal geneti c diversity. We should not ignore their role or neglect their needs. Equitable arrangements for benefit-sharing are needed, and broad access to genetic resources must be ensured. An agreed international framework for the management of these resources is crucial.
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Brochure, flyer, fact-sheetBrochure
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BookletCorporate general interestFood safety aspects of cell-based food
Background document one - Terminologies
2022Also available in:
No results found.Cell-based food technologies allow for the production of animal proteins from in vitro grown animal or microbial cells. These technologies are developing rapidly and could play a role in safeguarding access to animal proteins for a growing world population, while further analyses are necessary to evaluate their sustainability and impact on human health and environmental health. There are currently a wide range of different terminologies in relation to the technologies, production processes and the final products, which might hamper clear communication to audiences from varying backgrounds and sectors. Moreover, the terminologies can influence both consumer perceptions and national regulatory frameworks, including the possible labelling requirements of cell-based food products to provide consumers with information regarding food safety, allergens, and nutrition. It is therefore important to analyse the existing cell-based food terminologies and how they can be used and perceived by different stakeholders. An overview of the literature was conducted on the use of cell-based food terminologies to serve as a basis to initiate a global discussion on the possible need to support policymakers worldwide in making informed decisions on selecting cell-based food terminologies that could be used in communications or in the relevant legislation on cell-based food products.