Abstract
Since 1962, the FAO/WHO Codex Alimentarius Commission (CAC) has been charged with developing standards, guidelines and other recommendations on the quality and safety of food to protect consumers’ health and to ensure fair practices in the food trade. The mission of the CAC remains relevant, but a number of factors have shown the need for new techniques to form the basis of food standards, the foremost among these being risk analysis. This article gives a brief description of the role and work of the CAC and its efforts to respond to the challenges posed by new approaches to government regulation, harmonisation of national requirements based on international standards, and the role of civil society.
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References
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© 2000 Springer-Verlag Berlin Heidelberg
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Casadei, E. (2000). Hygienic Aspects of Food Quality. In: Grimme, L.H., Dumontet, S. (eds) Food Quality, Nutrition and Health. Gesunde Ernährung. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-59639-1_8
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DOI: https://doi.org/10.1007/978-3-642-59639-1_8
Publisher Name: Springer, Berlin, Heidelberg
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