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The Codex Alimentarius (Latin for 'Food Code') is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) of the United Nations relating to food, food production, food labeling, and food safety.
Until the mid-20th century, the Codex Alimentarius Austriacus was not well-known beyond the German-speaking countries of Europe. It subsequently lent its name to the international Codex Alimentarius Commission, the current international food codex collaboratively worked out by the Food and Agriculture Organization and the World Health Organization. [2]
Except where stated, the list of INS numbers and associated food additives is based on the most recent publication of the Codex Alimentarius, [2] Class Names and the International Numbering System for Food Additives, first published in 1989, with revisions in 2008 and 2011. E number and American approval flags are derived from other sources.
FAO and the World Health Organization created the Codex Alimentarius Commission in 1961 to develop food standards, guidelines, and texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The programme's main aims are protecting consumer health, ensuring fair trade, and promoting co-ordination of all food standards work ...
Risk management is defined for the purposes of the Codex Alimentarius Commission as "The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention ...
The work of the Codex Alimentarius Commission (CAC), which is the most important international body in the field of food standards, is based on the scientific advice provided by bodies like JECFA. [5]
According to the FDA, the Food Code "is a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes)" [1] and "establishes sound requirements that prevent foodborne ...
The FCC has been published since 1966. Before 1960s, although the federal Food and Drug Administration (FDA) had by regulations and informal statements defined in general terms quality requirements for food chemicals generally recognized as safe (), these requirements were not published in the official regulations or designed to be sufficiently specific, therefore their use for general ...