Ottawa, Canada, 26-29 May 1998
codex alimentarius commission
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FOOD AND AGRICULTURE |
WORLD HEALTH |
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ORGANIZATION |
ORGANIZATION |
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OF THE UNITED NATIONS |
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JOINT OFFICE: Via delle Terme di Caracalla 00100 ROME Tel.: 396.57051 Telex: 625825-625853 FAO Email: [email protected] Facsimile: 396.5705.4593
ALINORM 99/22
JOINT FAO/WHO FOOD STANDARDS PROGRAMME
CODEX ALIMENTARIUS COMMISSION
Twenty-third Session
Rome, 28 June - 3 July 1999
Note: This document incorporates Circular Letter CL 1998/18-FL
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CX 5/15 |
CL 1998/18-FL |
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June 1998 |
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TO: |
- Codex Contact Points |
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- Interested International Organizations |
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- Participants at the 26th Session of the Codex Committee on
Food Labelling |
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FROM: |
- Secretary, Codex Alimentarius Commission, Joint FAO/WHO Food
Standards Programme, FAO, 00100 Rome, Italy |
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SUBJECT: |
Distribution of the Report of the 26th Session of the Codex
Committee on Food Labelling (ALINORM 99/22) |
Matters for Adoption by the 23rd Session of the Codex Alimentarius Commission
Opening of the Session (Agenda Item 1)
Adoption of the Agenda (Agenda Item 2)
Consideration of Labelling Provisions in Draft Codex Standards (Agenda Item 4)
Proposed Draft Amendments to the Guidelines on Nutrition Labelling (Agenda Item 10)
Proposed Draft Recommendations for the Use of Health Claims (Agenda Item 11)
Proposed Draft Recommendations for Sport and Energy Drinks (Agenda Item 12)
Proposed Draft Guidelines for the Use of the Term "Vegetarian" (Agenda Item 13)
Other Business, Future Work And Date And Place Of Next Session (Agenda Item 14)
Appendix I. List of Participants/Liste des Participants/Lista de Participantes
Appendix II. Draft Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods (At Step 8 of the Procedure)Foreword
Section 1. Scope
Section 2. Description and definitions
Section 3. Labelling and Claims
Section 4. Rules of Production and Preparation
Section 5. Requirements for Inclusion of Substances in Annex 2 and Criteria for the Development of Lists of Substances by Countries
Section 6. Inspection and Certification Systems
Section 7. Imports
Section 8. Ongoing Review of the Guidelines
Annex 1. Principles of Organic Production
Annex 2. Permitted Substances for the Production of Organic Foods
Annex 3. Minimum Inspection Requirements and Precautionary Measures Under the Inspection or Certification SystemAppendix III. Draft Recommendations for the Labelling of Foods that can cause Hypersensitivity (Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (at Step 8 of the Procedure)
Appendix IV. Draft Amendment to the Standard for Quick Frozen Fish Sticks (Fish Fingers) Fish Portions and Fish Fillets-Breaded or in Batter (At Step 8 of the Procedure)
Appendix V. Draft Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods
Appendix VI. Draft Recommendations for the Labelling of Foods that can cause Hypersensitivity (Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (at Step 6 of the Procedure)
Appendix VII. Proposed Draft Recommendations For The Labelling Of Food Obtained Through Biotechnology (Proposed Draft Amendment To The General Standard For The Labelling Of Prepackaged Foods) (At Step 5 of the Procedure)
Appendix VIII. Proposed Draft Recommendations for the Labelling of Foods Obtained Through Biotechnology (Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (At Step 3 of the Procedure)
Appendix IX. Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods (At Step 3 of the Procedure)
Appendix X. Proposed Draft Recommendations for the Use of Health Claims (At Step 3 of the Procedure)
Appendix XI. Proposed Draft Amendment to the Guidelines on Nutrition Labelling (At Step 3 of the Procedure)