Codex

8-Step and 5-Step Procedures in Elaboration of Codex Standards

 
8 Step Procedure in Elaboration of Codex Standards
 
Step 1
The Commission decides to elaborate a standard and assigns the work to a committee. A decision to elaborate a standard may also be taken by a committee.
Step 2
The Secretariat arranges preparation of a proposed draft standard.
Step 3
The proposed draft standard is sent to governments and international organizations for comment.
Step 4
The Secretariat forwards comments to the committee.
Step 5
The proposed draft standard is sent to the Commission through the Secretariat for adoption as a draft standard.
Step 6
The draft standard is sent to governments and international organizations for comment.
Step 7
The Secretariat forwards comments to the committee.
Step 8
The draft standard is submitted to the Commission through the Secretariat for adoption as a Codex standard.

 

 
5 Step Procedure in Elaboration of Codex Standards
 
Step 1
The Commission decides to elaborate a standard on the basis of consensus or a two-thirds majority of votes cast using the accelerated procedure and assigns the work to a committee.
Step 2
The Secretariat arranges preparation of a proposed draft standard.
Step 3
The proposed draft standard is sent to governments and international organizations for comment. When standards are subject to the accelerated procedure, Members of the Commission and the interested international organizations are notified.
Step 4
The Codex Secretariat forwards comments to the committee for consideration and amendments to the proposed draft standard.
Step 5
The proposed draft standard subject to the accelerated elaboration procedures is sent to the Commission through the Secretariat, along with any written proposals from Members and interested international organizations, for adoption as a Codex standard.

CAC Committees





​CAC Working Method

The elaboration of Codex Standards generally follows an eight-step procedure that allows member countries and relevant international organizations several opportunities for comment, including comments related to implications of the Standard for their economic interests.


CAC Committees:
CAC committees work under 3 categories;
• Horizontal committees
• Vertical committees
• Regional committees


1- Horizontal Committees
Horizontal Committees deal with the issues on food safety. 
• Committee on Labelling (Canada),
• General Principles (France)
• Committee on Contaminants (Netherlands),
• Committee on Food Additives (People’s Republic of China),
• Committee on Food Hygiene (USA),
• Committee on Certification Systems of Food Import and Export (Australia),
• Committee on Sampling and Analysing Methods (Hungary),
• Committee on Food for Specific Nutrition Purposes (Germany),
• Committee on Pesticide Residues (People’s Republic of China),
• Committee on the Residues of Veterinary Medicinal Products (USA)


2- Vertical Committees
Vertical Committees deal with the issues on products and product groups.
• Committee on Cereals, Legumes and Similar Products with Vegetable Proteins (USA),
• Committee on Fat and Oil and Relevant Products (Malaysia),
• Committee on Fish and Fisheries (Norway),
• Committee on Fresh Fruits and Vegetables (Mexico),
• Committee on Processed Fruits and Vegetables (USA),
• Committee on Meat Hygiene (New Zealand),
• Committee on Milk and Dairy Products (New Zealand),
• Committee on Sweets (England),
• Committee on Cocoa Products and Chocolate (Switzerland)
• Committee on Natural Mineral Waters (Switzerland)
• Committee on Vegetable Proteins (Canada)

 


3- Regional Committees 
 Regional Committees deal with the issues on the elaboration of regional food standards.
Coordination committees are as follows;
• Africa (Ghana),
• Asia (Indonesia),
• Europe (Poland),
• Latin America and Caribbean Isles (Mexico),
• Near East (Tunisia),
• North America and Southwest Pacific (Tonga)


4- Expert Boards:
Experts Boards deal with the issues on risk assessment.
• Experts Board on Pesticide Residues  (JMPR),
• Experts Board on Food Additives  (JECFA),
• Experts Board on Microbiological Risk Assessment (JEMRA),
• Experts Board on Nutrition (JEMNU).



CAC Procedural Rules

CAC Procedural Rules constitute and define the working procedures for an international organization. The Rules explain the followings:
• Terms for commission membership,
• Appointment of Commission officials consisting of one Chairman, 3 Deputy Chairman, regional coordinators and one secretary, as well as defining their responsibility,
• Establishment of a Steering Body acting in the name of Commission and providing coordination among Commission sessions,
• Frequency and working of Commission sessions,
• Structure of the Commission sessions’ agenda,
• Voting procedure,
• Preparation of commission reports and records,
• Establishment of subsidiary bodies,
• Procedure to be followed in the implementation of standards,
• Making the accounts of expenditures and allocation of a budget,
• Languages to be used by the Commission.
Product Standards:
Special standards within Codex Alimentarius cover the following products:
• Cereals, legumes and similar products with vegetable proteins,
• Fat-oil and relevant products,
• Fish and fish products,
• Fresh fruits and vegetables,
• Processed and Frozen fruits and vegetables,
• Fruit juices,
• Meat and meat products; soups and broth,
• Milk and dairy products,
• Sweets, cocoa products, chocolate and other miscellaneous products.


Product standards are defined in a specific format in CAC Procedural Guidebook. This format covers the information such as scope, definition, basic composition, food additives, contaminants, hygiene, weight and measures, labelling, sampling and analysing methods.

Codex and Turkey

​Turkey became a member of CAC on October 01st, 1963. Being a contact point for CAC, General Directorate of Food and Control represents Turkey in CAC meetings. Codex contact point is a communication channel with Codex Commission and serves as a coordinator for the participation of other related units in Turkey. Therefore, Codex contact point is in close relation with National Food Codex Commission for ensuring coordination and forming the opinions of country. Ministry of Food, Agriculture and Livestock participates in the relevant committees of CAC and presents the views of Turkey.


While creating the national legislation of Turkey, Codex Alimentarius norms and approaches are taken as a basis. In order to take part in international approaches and to have a say in international trade, participation of Turkey in CAC and relevant sub-committee activities carries great importance. WTO Agreement prevents member States from implementing various approaches which does not allow taking measures for the protection of human, animal and plant heath, obeying the rules executed without discrimination among countries and executing international trade between countries. Relying on international standards contributes greatly to achieve this aim. Within this scope, the countries should adopt and implement standards, rules and principles on food safety approved by CAC.  CAC norms constitute a ground for the solution of available and potential problems in international food trade.

Codex Alimentarius Commission (CAC)

​Codex Alimentarius Commission (CAC) was established in 1963 jointly by the United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO).  CAC has 184 member countries and one member organization (European Union) today.  The commission is responsible for the standardization of food related practices in the World in terms of health and technology. Prepared by the commission for this aim, "Codex Alimentarius Standards" is a reference document for all countries in the World with respect to safe food production.


CAC aims at the production of quality and safe food and serving of these products for consumption as well as determination of quality and hygiene criteria for foodstuff in World food trade. Only countries could be a member of CAC; however, various organizations and non-governmental organizations could attend the meetings for observation.

''