STANDARD LAYOUT FOR
CODEX STANDARDS FOR FRESH FRUITS AND VEGETABLES

1. DEFINITION OF PRODUCE
This Standard applies to [part of the produce being standardized of]¹ commercial varieties of [common name of the produce] grown from [Latin Botanical reference in italics followed where necessary by the author's name], to be supplied fresh to the consumer, after preparation and packaging. [Common name of the produce] for industrial processing are excluded.²

……………………………………………………………………………………………………….......³

2. PROVISIONS CONCERNING QUALITY
2.1 Minimum requirements
In all classes, subject to the special provisions for each class and the tolerances allowed, the [common name of produce or part of the produce being standardized] must be:
- whole;⁴
- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- clean, practically free of any visible foreign matter;⁵
- practically free of pests affecting the general appearance of the produce;
- practically free of damage caused by pests;
- free of abnormal external moisture, excluding condensation following removal from cold storage; and
- free of any foreign smell and/or taste.
- ………………………………………³
……………………………………………...……………………………………………………………³
2.1.1 The [common name of the produce or part of the produce being standardized] must have been carefully [harvested/picked/etc.]⁶ and have reached an appropriate degree of development and ripeness in accordance with criteria proper to the variety [and/or commercial type]¹ and to the area in which they are grown.
The development and condition of the [common name of the produce or part of the produce being standardized] must be such as to enable them:
- to withstand transport and handling, and
- to arrive in satisfactory condition at the place of destination.
- ………………………………………³
2.1.2 Maturity requirements
…………………………………………………………………………………………………………...⁷
2.3 Classification
…………………………………………………………………………………………………………...⁸
{or in case the produce is classified into category classes}
[Common name of the produce or part of the produce being standardized] are classified in [two/three]⁶ classes defined below:
2.3.1 "Extra" Class
[Common name of the produce or part of the produce being standardized] in this class must be of superior quality. They must be characteristic of the variety [and/or commercial type].¹ They must be free of defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.
(In addition,) they must be:³
- ..............................................................................................................................
- ..............................................................................................................................
2.3.2 Class I
[Common name of the produce or part of the produce being standardized] in this class must be of good quality. They must be characteristic of the variety [and/or commercial type].¹ The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:
- ..............................................................................................................................⁹
- ..............................................................................................................................
(In addition,) they must be:³
- ..............................................................................................................................
- ..............................................................................................................................
[The defects must not, in any case, affect the [flesh/pulp/etc.]⁶ of the [fruit; produce; part of the produce being standardized or common name of the produce.]¹
2.3.3 Class II
This class includes [common name of the produce or part of the produce being standardized] which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in Section 2.1 above. The following defects, however, may be allowed, provided the [common name of the produce or part of the produce being standardized] retain se their essential characteristics as regards the quality, the keeping quality and presentation:
- ..............................................................................................................................⁹
- ..............................................................................................................................
(In addition,) they must be:³
- ..............................................................................................................................
- ..............................................................................................................................
[The defects must not, in any case, affect the [flesh/pulp/etc.]⁶ of the [fruit; produce; part of the produce being standardized or common name of the produce.]¹
3. PROVISIONS CONCERNING SIZING
Size is determined by the [average]¹ [weight/length/circumference/(maximum) diameter of the equatorial section/etc.]⁶ of the [fruit; produce; part of the produce being standardized or common name of the produce]⁶ [with a minimum weight/length/circumference/diameter of …],¹ in accordance with the following table:
………………………………………………………………………………………………………….¹⁰
4. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size shall be allowed in each package [or in each lot for produce presented in bulk]¹ for produce not satisfying the requirements of the class indicated.
4.1 Quality tolerances
4.1.1 "Extra" Class
Five percent by number or weight of [common name of produce or part of the produce being standardized] not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class.
- ……………………………….¹¹
- ……………………………….
…………………………………………………………………………………………………………...³
4.1.2 Class I
Ten percent by number or weight of [common name of produce or part of the produce being standardized] not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class.
- ……………………………….¹¹
- ……………………………….
…………………………………………………………………………………………………………...³
4.1.3 Class II
Ten percent by number or weight of [common name of produce or part of the produce being standardized] satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption.
- ……………………………….¹¹
- ……………………………….
…………………………………………………………………………………………………………...³
4.2. Size tolerances
For all classes:¹² 10% by number or weight of [common name of the produce or part of the produce being standardized] corresponding to the size immediately above and/or below that indicated on the package.
……………………………………….………………………………………………………………….¹³
5. PROVISIONS CONCERNING PRESENTATION
5.1. Uniformity
The contents of each package [or lot for produce presented in bulk]¹ must be uniform and contain only [common name of the produce or part of the produce being standardized] of the same origin, quality and size (if sized).¹⁴
………………...........................................................................................................................................³
The visible part of the contents of the package [or lot for produce presented in bulk]¹ must be representative of the entire contents.
5.2 Packaging
[Common name of the product or part of the produce being standardized] must be packed in such a way as to protect the produce properly. The materials used inside the package must be new,¹⁵ clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications is allowed, provided the printing or labelling has been done with non-toxic ink or glue.

[Common name of the produce or part of the produce being standardized] shall be packed in each container in compliance with the Recommended International Code of Practice for Packaging and Transport of Tropical Fresh Fruits and Vegetables (CAC/RCP 44-1995).

5.2.1 Description of Containers
The container shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the [common name of the produce or part of the produce being standardized].
Packages [or lot for produce presented in bulk]¹ must be free of all foreign matter and smell.
5.3 Presentation
The [common name of the produce or part of the produce being standardized] must be presented under one of the following forms:¹⁶
5.3.1 …………………………
5.3.2 …………………………
……………………………………………………………………………………………………….¹⁷
6. PROVISIONS CONCERNING MARKING OR LABELLING
6.1 Consumer Packages
In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991), the following specific provisions apply:
6.1.1 Nature of Produce
If the produce is not visible from the outside, each package [or lot for produce presented in bulk]¹ shall be labelled as to the name of the produce and may be labelled as to name of the variety [and/or commercial type].¹
6.2 Non-retail Containers
Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside, or in the documents accompanying the shipment.¹⁸
[For produce transported in bulk these particulars must appear on a document accompanying the goods.]¹
6.2.1 Identification
Name and address or exporter, packer and/or dispatcher. Identification code (optional).¹⁹
6.2.2 Nature of Produce
Name of the produce if the contents are not visible from the outside. [Name of the variety and/or commercial type (optional).]¹
............................................................................................................................³
6.2.3 Origin of Produce
Country of origin and, optionally, district where grown, or national, regional or local place name.
6.2.4 Commercial Identification
- Class;
- Size (if sized);
- ...........................................................................................................................³
6.2.5 Official Inspection Mark (optional)
7. CONTAMINANTS
7.1 Pesticide Residues
[Common name of the produce or part of the produce being standardized] shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity.
7.2 Other Contaminants
[Common name of the produce or common name of the produce being standardized] shall comply with those maximum levels for contaminants established by the Codex Alimentarius Commission for this commodity.
8. HYGIENE
8.1 It is recommended that the product covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003), Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP -2003), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
8.2 The product should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

{Depending on the nature of the produce a list of varieties can be included in the annex.}
Annex
<Non-Exhaustive><Exhaustive> List of ...........Varieties
Some of the varieties listed in the following may be marketed under names for which trademark protection has been sought or obtained in one or more countries. Names believed by the FAO and WHO to be varietal names are listed in the first column. Other names by which the FAO and WHO believe the variety may be known are listed in the second column. Neither of these two lists are intended to include trademarks. References to known trademarks have been included in the third column for information only. The presence of any trademarks in the third column does not constitute any license or permission to use that trademark – such license must come directly from the trademark owner. In addition, the absence of a trademark in the third column does not constitute any indication that there is no registered/ pending trademark for such a variety.²⁰

{In the case of lists of varieties where only very few trade marks appear, the list may be presented as follows (inclusion of references to tradenames in footnotes}
Annex
<Non-Exhaustive><Exhaustive> List of ...........Varieties
Some of the varieties listed in the following may be marketed under names for which trademark protection has been sought or obtained in one or more countries. Names believed by the FAO and WHO to be varietal names are listed in the first column. Other names by which the FAO and WHO believe the variety may be known are listed in the second column. Neither of these two lists are intended to include trademarks. References to known trademarks have been included in footnotes for information only. The absence of a trademark in the footnotes does not constitute any indication that there is no registered/ pending trademark for such a variety.²¹

¹ {depending on the nature of produce the provision(s) in brackets may be removed as not applicable/necessary}

² Governments, when indicating the acceptance of the Codex Standard for [common name of the produce], should notify the Commission which provisions of the Standard would be accepted for application at the point of import, and which provisions would be accepted for application at the point of export.

³ {Additional provisions may be made for specific standards depending on the nature of produce}

⁴ {depending on the nature of produce, a deviation from this provision or additional provisions are allowed}

⁵ {with regard to traces of soil, a deviation from this provision is allowed depending on the nature of produce}

⁶ {depending on the nature of produce one of these words or another more appropriate word may be used}

⁷ {to be elaborated depending on the nature of produce}

⁸ {For special standards where it does not appear necessary to establish a classification, only the minimum requirements apply}

⁹ {Defects allowed, depending on the nature of produce}

¹⁰ {Provisions on minimum and maximum sizes, size range depending on the nature of produce, the variety, the commercial type and possibly the individual classes}

¹¹ {Possible tolerances for individual defects depending on the nature of produce}.

¹² {for individual standards, however, different provisions according to the individual classes may be laid down}

¹³ {Possible provisions concerning admissible limits of deviations for sized or unsized produce}.

¹⁴ {In addition for individual standards uniformity concerning variety and/or commercial type, colouring, type of presentation, etc. may be laid down depending on the nature of produce}.

¹⁵ For the purposes of this Standard, this includes recycled material of food-grade quality.

¹⁶ {Specific provisions relating to the presentation of the produce may be included at this point.}

¹⁷ {For individual standards more stringent provisions concerning the presentation in the "Extra" Class may be laid down.}

¹⁸ Governments, when indicating their acceptance of this Standard, should notify the Commission as to which provisions of this Section apply.

¹⁹ The national legislation of a number of countries requires the explicit declaration of the name and address. However, in the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent abbreviations)” has to be indicated in close connection with the code mark.

²⁰ Disclaimer:
(1) Some of the varietal names listed in the first column may indicate varieties for which patent protection has been obtained in one or more countries. Such proprietary varieties may only be produced or traded by those authorized by the patent holder to do so under an appropriate license. FAO and WHO take no position as to the validity of any such patent or the rights of any such patent-holder or its licensee regarding the production or trading of any such variety.
(2) FAO and WHO endeavoured to ensure that no trademark names are listed in columns 1 and 2 of the table. However, it is the responsibility of any trademark owner to notify FAO and WHO promptly if a trademark name has been included in the table and to provide FAO and WHO (see addresses below) with an appropriate varietal, or generic name for the variety as well as adequate evidence ownership of any applicable patent or trademark regarding such variety so that the list can be amended. Provided that no further information is needed from the trademark holder, the Codex Alimentarius Commission will change the list accordingly at the session following receipt of the information. FAO and WHO take no position as to the validity of any such trademarks or the rights of any such trademark owners or their licensees.

²¹ Disclaimer:
(1) Some of the varietal names listed in the first column may indicate varieties for which patent protection has been obtained in one or more countries. Such proprietary varieties may only be produced or traded by those authorized by the patent holder to do so under an appropriate license. FAO and WHO take no position as to the validity of any such patent or the rights of any such patent-holder or its licensee regarding the production or trading of any such variety.
(2) FAO and WHO endeavoured to ensure that no trademark names are listed in the table. However, it is the responsibility of any trademark owner to notify FAO and WHO promptly if a trademark name has been included in the table and to provide FAO and WHO (see addresses below) with an appropriate varietal, or generic name for the variety as well as adequate evidence ownership of any applicable patent or trademark regarding such variety. Provided that no further information is needed from the trademark holder, the Codex Alimentarius Commission will change the list accordingly at the session following receipt of the information. FAO and WHO take no position as to the validity of any such trademarks or the rights of any such trademark owners or their licensees.

²² The proprietary trademark {include the trade name here followed by the appropriate superscript ^TM or ®} may only be used for the marketing of fruit from this variety with the express authorization of the trademark owner.