| Paragraph of this Report | Subject | Responsible country or international organization | Specific instrumentation (if any) | Task |
| 10 | Milk and milk products: | |||
| Composition standards | IDF | - | Draft standards | |
| Methods of analysis and sampling | IDF/ISO/AOAC | - | Draft standards | |
| Hygiene | WHO | Joint FAO/WHO Expert Committee on Milk Hygiene | Basic hygiene rules | |
| 19 | Additives | Netherlands | Expert Committee of the Commission open to all member countries, working on the basis of recommendations of the Joint FAO/WHO Expert Committee on Food Additives, in close cooperation with the Council of Europe and the European Economic Community | Revised draft list of acceptable additives and proposed maximum levels in individual foods |
| 21 | Pesticide residues | Netherlands | Expert Committee of the Commission open to all member countries, working on the basis of recommendations of existing FAO/WHO advisory committees and panels of experts | Proposed tolerances in individual foods |
| 23 | Labelling (general provisions) | FAO | - | Review of food labelling legislation in principal countries, pending later establishment of an Expert Committee to draft standards |
| 25 | Sampling | ISO | - | Develop methods for physically similar products |
| 27 | Analysis | Austria | Expert Committee of the Commission open to all member countries | Develop new or propose existing methods for use under the Codex |
| 28–30 | Hygiene | USA with WHO | Expert Committee of the Commission open to all member countries, in conjunction with, where appropriate, the Joint FAO/WHO Expert Panel on Meat Hygiene | Develop basic food hygiene rules, particularly for developing countries |
| 34 | Oils and fats (except margarine and olive oil) | UK | Expert Committee of the Commission open to all member countries | Draft standards for principal oils and fats of animal, vegetable and marine origin |
| 36 | Margarine | IFMA | - | Draft standards |
| 40–41 | Meat and meat products | Germany, Fed. Rep. | Expert Committee of the Commission open to all member countries with specific power to set up sub-committees. To work in close cooperation with the Joint FAO/WHO Expert Panel on Meat Hygiene, ISO and EAAP | Classification of carcasses and cuts, and draft standards for meat products |
| 42 | Poultry | USA | - | Preparation of background paper for consideration by the Commission at its Second Session. |
| 46 | Fish and fish products | FAO with OECD | - | Draft Code of Principles concerning fish and fish products |
| 48 | Wheat | ISO | - | Survey of methods of sampling and analysis, pending later establishment of an Expert Committee to draft standards |
| 50 | Fruit and Vegetables (fresh) | ECE | Existing Working Party on Standardization of Perishable Foodstuffs | Existing program encouraged and endorsed |
| 52 | Fruit and Vegetables (frozen) | ECE OECD | as above | Existing programs encouraged and endorsed |
| 54 | Fruit and Vegetables (processed) | USA | Expert Committee of the Commission open to all member countries, making full use of earlier work undertaken by France on a European basis | Draft standards in particular for canned and dried products |
| 56–57 | Fruit Juices | ECE/FAO/WHO | Joint ECE/FAO/WHO Group of Experts on Fruit Juices | Draft standards for all categories of fruit juices, nectars, etc. |
| 61 | Cocoa products and chocolate | Switzerland | Expert Committee of the Commission open to all member countries | Draft standards |
| 62 | Sugars | UK | Expert Committee of the Commission open to all member countries | Draft standards for the principal carbohydrate sweeteners |
| 64 | Honey | Austria | Expert Committee of the Commission open to all member countries | Draft standards |
| 65 | Soft drinks | UK with Czechoslovakia | - | Preparation of background paper, pending later establishment of an Expert Committee to draft standards |
Note: For details of already completed draft standards now under discussion by the Commission, see page 2.
