序号

编号

英文名称

中文名称

我国标准采用对照

页数

279

CAC/GL 1- 1979,Rev.1-1991  

General Guidelines on Claims

标签说明通用导则

3

280

CAC/GL 2- 1985 ,Rev.1-1993

Codex Guidelines on Nutrition Labeling

营养标签法典导则

7

281

CAC/GL 3- 1989

Guidelines for Simple Evaluation of Food Additive Intake  

食品添加剂吸收量简单评价导则

19

282

CAC/GL 4- 1989

Codex General Guidelines for Utilization of Vegetable Protein Products (VPP) in Foods 

在食品中使用植物蛋白制品(VPP)的通用导则

10

283

CAC/GL 5- 1989

Guideline Levels for Radionuclides in Foods following accidental Nuclear Contamination for use in International Trade  

在国际贸易中核事故污染后食品放射核素的指导值

4

284

CAC/GL 6- 1991

Guideline Levels for Vinyl Chloride Monomer and Acrylonitrile in Food and Packaging Material

食品和包装材料中氯乙烯单体和丙烯腈残留的指导值

1

285

CAC/GL 7- 1991

Guideline Levels for Methylmercury in Fish  

鱼类甲基汞指导值

1

286

CAC/GL 8- 1991

Formulated Supplementary Foods for Older Infants and Young Children

较大婴儿和幼童的辅助配方食品

11

287

CAC/GL 9- 1987,Amended 1989,1991

General Principles for the Addition of Essential Nutrients to Foods  

食品必须营养素添加通则

4

288

CAC/GL 10- 1979, Amended 1983,1991

Advisory List of Mineral Salts and Vitamin compounds for Use in Foods for Infants and Children  

婴幼儿食品中使用的矿物盐和复合维生素参考清单

8

289

CAC/GL 11- 1991

Mixed Fruit Juices 

混合果汁导则

4

290

CAC/GL 12- 1991

Mixed Fruit Nectars  

混合果蜜导则

4

291

CAC/GL 13 -1991

Guidelines for the Preservation of Raw Milk by Lactoperoxidase System

乳过氧化酶系统保藏鲜奶的导则

5

292

CAC/GL 14- 1991

Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products 

加工肉禽制品使用的调料和香草的微生物质量指南

2

293

CAC/GL 15- 1991

Guidelines for the Use of Non-Meat Protein Products in Processed Meat and Poultry Products 

加工肉禽制品中使用非肉类蛋白制品导则

4

294

CAC/GL 16-1993

Codex Guidelines for the Establishment of a Regulatory Programme for Control of Veterinary Drug Residues in Foods 

制定控制食品兽药残留管理方案的法典导则

46

295

CAC/GL 17- 1993

Guideline Procedures for the Visual Inspection of Lots of Canned Foods 

成批罐头食品直观检验的程序导则

7

296

CAC/GL 19- 1995 

Exchange of Information in Food Control Emergency Situations 

有关食品安全紧急情况时信息交流的法典导则

4

297

CAC/GL 20- 1995

Principles for Food Import and Export Inspection and Certification

食品进出口检验和出证原则

4

298

CAC/GL 21- 1997

Principles for the Establishment and Application of Microbiological Criteria for Foods

食品微生物指标的设定和运用原则

4

299

CAC/GL 22- 1997,Rev.1-1999

Revised Regional Guidelines for the Design of Control Measures for Street-Vended Foods in Africa

非洲街头售卖食品的控制措施设计的指南(修订的区域指南)

22

300

CAC/GL 23- 1997

Guidelines for Use of Nutrition Claims  

使用营养声明的指南

6

301

CAC/GL 24-1997

General Guidelines for Use of the Term “Halal”  

使用术语“哈喇”的通用指南

3

302

CAC/GL 25 -1997

Guidelines for the Exchange of Information between Countries on Rejections of Imported Foods  

国与国之间拒绝进口食品的信息交换指南

5

303

CAC/GL 26- 1997

Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification Systems 

食品进、出口检验与认证体系的设计、运作、评估及认可的指南

13

304

CAC/GL 27- 1997

Guidelines for the Assessment of the Competence of Testing Laboratories Involved in the Import and Export Control of Foods 

涉及进出口食品控制的测试实验室能力评定指南

1

305

CAC/GL 28- 1995,Rev.1-1997

Food Control Laboratory Management: Recommendations

食品控制实验室管理:建议

1

306

CAC/GL 29- 1985

General Requirements for Natural Flavourings

天然调味品的通用要求

5

307

CAC/GL 30- 1999

Principles and Guidelines for the Conduct of Microbiological Risk Assessment    

进行微生物风险评估的原则和指南

6

308

CAC/GL 31- 1999

Codex Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories 

实验室对鱼和贝壳类动物的感官评估法典指南

33

309

CAC/GL 32- 1999,Rev.1-2000

Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods

有机加工食品的生产、加工、标签和销售指南

68

310

CAC/GL 33- 1999

Recommended Methods of Sampling for Pesticide Resid