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Aqui podes visualizar as principais alterações 2023 e 2024. Existem  basicamente ​​

• 240 Standards

• 90 Guidelines

• 58 Codes of Practice

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Revisões  2024

• CXS 1-1985 General Standard for the Labelling of Prepackaged Foods

• CXS 192-1995 General Standard for Food Additives

• CXS 33-1981 Standard for Olive Oils and Olive Pomace Oils

• CXS 210-1999 Standard for Named Vegetable Oils

• CXC 1-1969 General Principles of Food Hygiene

• CXC 36-1987 Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk

• CXG 36-1989 Class Names and the International Numbering System for Food Additives     

• CXG 103-2024 Guidelines for food hygiene control measures in traditional markets for food    

• CXG 104-2024 Guidelines on the provision of food information for pre-packaged foods to be offered via e-commerce

• CXG 105-2024 Guidelines on the use of technology to provide food information in food labelling    

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Revisões 2023

• CXS 13-1981 Standard for Preserved Tomatoes

• CXS 57-1981 Standard for Processed Tomato Concentrates

• CXS 66-1981 Standard for Table Olives

• CXS 72-1981 Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants

• CXS 73-1981 Standard for Canned Baby Foods

• CXS 152-1985 Standard for Wheat Flour

• CXS 281-1971 Standard for Evaporated Milks

• CXS 319-2015 Standard for Certain Canned Fruits

• CXS 329-2017 Standard for Fish Oils

• CXG 100-2023 Guidelines for the Safe Use and Reuse of Water in Food Production and Processing

• CXG 101-2023 Guidelines on Recognition and Maintenance of Equivalence of National Food Control Systems (NFCS)    

 

Revisões 2022

• CXC 1-1969    General Principles of Food Hygiene

• CXG 96-2022    Guidelines on the Management of Biological Foodborne Outbreaks

 

Outros até 2019

• CXC 52-2003    Code of Practice for Fish and Fishery Products    

• CXC 53-2003    Code of Hygienic Practice for Fresh Fruits and Vegetables

• CXC 57-2004    Code of Hygienic Practice for Milk and Milk Products    

• CXC 58-2005    Code of Hygienic Practice for Meat