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标准名称 发布日期 实施日期 收藏

Cochineal Extract（CI Natural Red 4, CI (1975) No. 75470; INS No. 120）胭脂虫红

CODEX STAN A-9-1976, Rev.1-2003 CODEX STANDARD FOR CREAM AND PREPARED CREAMS

CODEX STAN 19-1981 Codex Standard For Edible Fats And Oils Not Covered By Individual Standards（2015修订版）

CAC/RCP 35-1985 Recommended International Code of Practice for Frozen Battered and/or Breaded Fishery products

CODEX STAN A-11(b)-1976 CODEX STANDARD FOR FLAVOURED YOGHURT (YOGURT) AND PRODUCTS HEAT-TREATED AFT

(EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC

CODEX STAN 203-1995 CODEX STANDARD FOR FORMULA FOODS FOR USE IN VERY LOW ENERGY DIETS FOR WEIGHT RED

CODEX STAN 96-1981 Codex standard for cooked cured ham（2015修订版）

CAC/RCP 59 -2005 Code Of Practice For The Prevention And Reduction Of Aflatoxin Contamination In Tree Nuts（Adopted 2005, revision 2006, 2010）

CODEX STAN 98-1981 Codex Standard For Cooked Cured Chopped Meat（2015修订版）

CODEX STAN 97-1981 Codex Standard For Cooked Cured Pork Shoulder（2015修订版）

CAC/RCP 27-1983 Recommended International Code of Practice for Minced Fish Prepared by Mechanical Se

CA/RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE

CAC/RCP 56–2004 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF LEAD CONTAMINATION IN FOODS

Codex Stan 164-1989 General Standard For Fruit Juices Preserved Exclusively By Physical Means Not Covered By Individual Standards

CAC/RCP 55–2004 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF AFLATOXIN CONTAMINATION IN PEANUTS

2003/89/EC amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs

Codex Stan 161-1989 General Standard For Fruit Nectars Preserved Exclusively By Physical Means Not Covered By Individual Standards

2007/68/EC amending Annex IIIa to Directive 2000/13/EC of the European Parliament and of the Council as regards certain food ingredients

AS 5013.27-2009 Food microbiology Method 27：Examination of specific products— Cultured dairy products

(EC) No 415/2009 amending Directive 2007/68/EC amending Annex IIIa to Directive 2000/13/EC of the European Parliament and of the Council as regards certain food ingredients

(EU) No 1084/2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of diphosphates (E 450) as a raising agent and acidity regulator in prepared yeast based doughs

2003/181/EC amending Decision 2002/657/EC as regards the setting of minimum required performance limits (MRPLs) for certain residues in food of animal origin

(EU) No 212/2014 amending Regulation (EC) No 1881/2006 as regards maximum levels of the contaminant citrinin in food supplements based on rice fermented with red yeast Monascus purpureus(Text with EEA relevance)

CODEX STAN 251-2006 Codex Standard For A Blend Of Skimmed Milk And Vegetable Fat In Powdered Form（Adopted In 2006. Amendment 2010.）

2003/427/EC authorising the placing on the market of oil rich in DHA (docosahexaenoic acid) from the microalgae Schizochytrium sp. as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council

2004/845/EC on authorising the placing on the market of milk based beverages with added phytosterols/phytostanols as novel foods or novel food ingredients under Regulation (EC) No 258/97 of the European Parliament and of the Council

Powdered Cellulose（INS No. 460(ii)）粉末纤维素

2010/59/EU amending Directive 2009/32/EC of the European Parliament and of the Council on the approximation of the laws of the Member States on extraction solvents used in the production of foodstuffs and food ingredients

CODEX STAN 288-1976 Codex Standard For Cream And Prepared Creams（Formerly Codex Stan A-9-1976. Adopted In 1976. Revision 2003, 2008. Amendment 2010.）

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