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TERMS OF REFERENCE OF THE CODEX SUBCOMMITTEES
(a) To establish or endorse permitted maximum levels or guidelines levels for contaminants and naturally occurring toxicants in food and feed.
(b) To prepare priority lists of contaminants and naturally occurring toxicants for risk assessment by the Joint FAO/WHO Expert Committee on Food Additives.
(c) To consider methods of analysis and sampling for the determination of contaminants and naturally occurring toxicants in food and feed.
(d) To consider and elaborate standards or codes of practice for related subjects; and
(e) To consider other matters assigned to it by the Commission in relation to contaminants and naturally occurring toxicants in food and feed.
(a) to establish or endorse permitted maximum levels for individual food additives.
(b) to prepare priority lists of food additives for risk assessment by the Joint FAO/WHO Expert Committee on Food Additives.
(c) to assign functional classes to individual food additives.
(d) to recommend specifications of identity and purity for food additives for adoption by the Commission.
(e) to consider methods of analysis for the determination of additives in food; and
(f) to consider and elaborate standards or codes for related subjects such as the labelling of food additives when sold as such.
(a) To draft basic provisions on food hygiene applicable to all food.
(b) To consider, amend if necessary and endorse provisions on hygiene prepared by Codex commodity committees and contained in Codex commodity standards, and
(c) To consider, amend if necessary, and endorse provisions on hygiene prepared by Codex commodity committees and contained in Codex codes of practice unless, in specific cases, the Commission has decided otherwise, or
(d) To draft provisions on hygiene applicable to specific food items or food groups, whether coming within the terms of reference of a Codex commodity committee or not.
(e) To consider specific hygiene problems assigned to it by the Commission.
(f) To suggest and prioritize areas where there is a need for microbiological risk assessment at the international level and to develop questions to be addressed by the risk assessors; and,
(g) To consider microbiological risk management matters in relation to food hygiene and in relation to the risk assessment of FAO and WHO.
(The term “hygiene” includes, where necessary, microbiological specifications for food and associated methodology.)
(a) To develop principles and guidelines for food import and export inspection and certification systems with a view to harmonising methods and procedures which protect the health of consumers, ensure fair trading practices and facilitate international trade in foodstuffs.
(b) To develop principles and guidelines for the application of measures by the competent authorities of exporting and importing countries to provide assurance where necessary that foodstuffs comply with requirements, especially statutory health requirements.
(c) To develop guidelines for the utilisation, as and when appropriate, of quality assurance systems to ensure that foodstuffs conform with requirements and to promote the recognition of these systems in facilitating trade in food products under bilateral/multilateral arrangements by countries.
(d) To develop guidelines and criteria with respect to format, declarations and language of such official certificates as countries may require with a view towards international harmonization.
(e) To make recommendations for information exchange in relation to food import/export control.
(f) To consult as necessary with other international groups working on matters related to food inspection and certification systems; and,
(g) To consider other matters assigned to it by the Commission in relation to food inspection and certification systems.
Quality assurance means all those planned and systematic actions necessary to provide adequate confidence that a product or service will satisfy given requirements for quality (ISO-8402 Quality – Vocabulary)
(a) To draft provisions on labelling applicable to all foods.
(b) To consider, amend if necessary, and endorse draft specific provisions on labelling prepared by the Codex Committees drafting standards, codes of practice and guidelines.
(c) To study specific labelling problems assigned to it by the Commission; and,
(d) To study problems associated with the advertisement of food with particular reference to claims and misleading descriptions.
To deal with such procedural and general matters as are referred to it by the Codex Alimentarius Commission, including:
- The review or endorsement of procedural provisions/texts forwarded by other subsidiary bodies for inclusion in the Procedural Manual of the Codex Alimentarius Commission; and
- The consideration and recommendation of other amendments to the Procedural Manual.
(a) To define the criteria appropriate to Codex Methods of Analysis and Sampling.
(b) To serve as a coordinating body for Codex with other international groups working in methods of analysis and sampling and quality assurance systems for laboratories.
(c) To specify, on the basis of final recommendations submitted to it by the other bodies referred to in (b) above, Reference Methods of Analysis and Sampling appropriate to Codex Standards which are generally applicable to a number of foods.
(d) To consider, amend, if necessary, and endorse, as appropriate, methods of analysis and sampling proposed by Codex (Commodity) Committees, except that methods of analysis and sampling for residues of pesticides or veterinary drugs in food, the assessment of micro biological quality and safety in food, and the assessment of specifications for food additives, do not fall within the terms of reference of this Committee.
(e) To elaborate sampling plans and procedures, as may be required.
(f) To consider specific sampling and analysis problems submitted to it by the Commission or any of its Committees; and,
(g) To define procedures, protocols, guidelines or related texts for the assessment of food laboratory proficiency, as well as quality assurance systems for laboratories.
(a) to study specific nutritional problems assigned to it by the Commission and advise the Commission on general nutrition issues.
(b) to draft general provisions, as appropriate, concerning the nutritional aspects of all foods.
(c) to develop standards, guidelines or related texts for foods for special dietary uses, in cooperation with other committees where necessary; and,
(d) to consider, amend if necessary, and endorse provisions on nutritional aspects proposed for inclusion Codex standards, guidelines and related texts.
(a) To establish maximum limits for pesticide residues in specific food items or in groups of food.
(b) To establish maximum limits for pesticide residues in certain animal feeding stuffs moving in international trade where this is justified for reasons of protection of human health.
(c) To prepare priority lists of pesticides for evaluation by the Joint FAO/WHO Meeting on Pesticide Residues (JMPR).
(d) To consider methods of sampling and analysis for the determination of pesticide residues in food and feed.
(e) To consider other matters in relation to the safety of food and feed containing pesticide residues; and,
(f) To establish maximum limits for environmental and industrial contaminants showing chemical or other similarity to pesticides, in specific food items or groups of food.
(a) To determine priorities for the consideration of residues of veterinary drugs in foods.
(b) To recommend maximum levels of such substances.
(c) To develop codes of practice as may be required; and,
(d) To consider methods of sampling and analysis for the determination of veterinary drug residues in foods.
(a) To elaborate worldwide standards and codes of practice as may be appropriate for fresh fruits and vegetables.
(b) To consult, as necessary, with other international organisations in the standards development process to avoid duplication.
To elaborate world-wide standards for fats and oils of animal, vegetable and marine origin including margarine and olive oil.
To elaborate worldwide standards and related texts for all types of processed fruits and vegetables, including but not limited to canned, dried and frozen products as well as fruit and vegetable juices and nectars.