Normativne reference se odnose na referentne dokumente koji se mogu upotrebiti kako bi se odredila definicija vezana za termine i rečnik koji se koristi u dokumentu ISO standarda.
Primenom standarda se ohrabruje ispitivanje mogućnosti primene najnovijeg izdanja normativnog dokumenta koji je naveden u tekstu. Referentni dokumenti na koje se poziva standard mogu biti datirani ili ne. Ukoliko su navedene nedatirane reference, koristi se isključivo poslednje izdanje normativnog dokumenta.
Normativni tekstovi Codex-a dele se u tri grupe:
- standardi (standards), koji se obično odnose na karakteristike proizvoda;
- pravila primene (code of practices), definišu preporučene postupke proizvodnje, obrade, prerade, transporta i skladištenja koje je neophodno primeniti kako bi se osigurala zdravstvena bezbednost hrane za konzumiranje;
- uputstva (guidelines), koja mogu biti principi koji postavljaju politiku u određenim ključnim oblastima, ili uputstva za tumačenje kako bi se bolje razumeli ovi principi, ili za interpretaciju mera opštih standarda Codex-a.
Sledi spisak normativnih dokumenata kodeksa na koje se poziva standard ISO 22000:
CAC/GL 08-1991 – Guidelines on Formulated Supplementary Foods for Older Infants and Young Children
CAC/GL 08-1991 – Guidelines on Formulated Supplementary Foods for Older Infants and Young Children
CAC/GL 13-1991 – Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System
CAC/GL 13-1991 – Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System
CAC/GL 22-1997 (Rev. 1-1999) – Guidelines for the Design of Control Measures for Street-Vended Foods in Africa
CAC/GL 22-1997 (Rev. 1-1999) – Guidelines for the Design of Control Measures for Street-Vended Foods in Africa
CAC/GL 52-2003 – General Principles of Meat Hygiene
CAC/GL 52-2003 – General Principles of Meat Hygiene
CAC/RCP 11-1976, Rev. 1 (1993) – Code of Hygienic Practice for Fresh Meat
CAC/RCP 11-1976, Rev. 1 (1993) – Code of Hygienic Practice for Fresh Meat
CAC/RCP 1-1969 (Rev. 4-2003) – Recommended International Code of Practice — General Principles of Food Hygiene; incorporates Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application
CAC/RCP 1-1969 (Rev. 4-2003) – Recommended International Code of Practice — General Principles of Food Hygiene; incorporates Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application
CAC/RCP 13-1976, Rev. 1 (1985) – Code of Hygienic Practice for Processed Meat and Poultry Products
CAC/RCP 13-1976, Rev. 1 (1985) – Code of Hygienic Practice for Processed Meat and Poultry Products
CAC/RCP 14-1976 – Code of Hygienic Practice for Poultry Processing
CAC/RCP 14-1976 – Code of Hygienic Practice for Poultry Processing
CAC/RCP 15-1976 – Code of Hygienic Practice for Egg Products
CAC/RCP 15-1976 – Code of Hygienic Practice for Egg Products
CAC/RCP 17-1978 – Code of Practice for Shrimps or Prawns
CAC/RCP 17-1978 – Code of Practice for Shrimps or Prawns
CAC/RCP 18-1978 – Code of Hygienic Practice for Molluscan Shellfish
CAC/RCP 18-1978 – Code of Hygienic Practice for Molluscan Shellfish
CAC/RCP 19-1979 (Rev. 1-1983) – Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Foods
CAC/RCP 19-1979 (Rev. 1-1983) – Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Foods
CAC/RCP 21-1979 – Code of Hygienic Practice for Foods For Infants and Children
CAC/RCP 21-1979 – Code of Hygienic Practice for Foods For Infants and Children
CAC/RCP 2-1969 – Code of Hygienic Practice for Canned Fruit and Vegetable Products
CAC/RCP 2-1969 – Code of Hygienic Practice for Canned Fruit and Vegetable Products
CAC/RCP 22-1979 – Code of Hygienic Practice for Groundnuts (Peanuts)
CAC/RCP 22-1979 – Code of Hygienic Practice for Groundnuts (Peanuts)
CAC/RCP 23-1979 (Rev. 2-1993) – Recommended International Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods
CAC/RCP 23-1979 (Rev. 2-1993) – Recommended International Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods
CAC/RCP 24-1979 – Code of Practice for Lobsters
CAC/RCP 24-1979 – Code of Practice for Lobsters
CAC/RCP 25-1979 – Code of Practice for Smoked Fish
CAC/RCP 25-1979 – Code of Practice for Smoked Fish
CAC/RCP 26-1979 – Code of Practice for Salted Fish
CAC/RCP 26-1979 – Code of Practice for Salted Fish
CAC/RCP 28-1983 – Code of Practice for Crabs
CAC/RCP 28-1983 – Code of Practice for Crabs
CAC/RCP 29-1983, Rev. 1 (1993) – Code of Hygienic Practice for Game
CAC/RCP 29-1983, Rev. 1 (1993) – Code of Hygienic Practice for Game
CAC/RCP 30-1983 – Code of Hygienic Practice for the Processing of Frog Legs
CAC/RCP 30-1983 – Code of Hygienic Practice for the Processing of Frog Legs
CAC/RCP 3-1969 – Code of Hygienic Practice for Dried Fruit
CAC/RCP 3-1969 – Code of Hygienic Practice for Dried Fruit
CAC/RCP 32-1983 – Code of Practice for the Production, Storage and Composition of Mechanically Separated Meat and Poultry for Further Processing
CAC/RCP 32-1983 – Code of Practice for the Production, Storage and Composition of Mechanically Separated Meat and Poultry for Further Processing
CAC/RCP 33-1985 – Code of Hygienic Practice for the Collection, Processing and Marketing of Natural Mineral Waters
CAC/RCP 33-1985 – Code of Hygienic Practice for the Collection, Processing and Marketing of Natural Mineral Waters
CAC/RCP 35-1985 – Code of Practice for Frozen Battered and/or Breaded Fishery products
CAC/RCP 35-1985 – Code of Practice for Frozen Battered and/or Breaded Fishery products
CAC/RCP 36-1987 (Rev. 1-1999) – Code of Practice for the Storage and Transport of Edible Oils and Fats in Bulk
CAC/RCP 36-1987 (Rev. 1-1999) – Code of Practice for the Storage and Transport of Edible Oils and Fats in Bulk
CAC/RCP 37-1989 – Code of Practice for Cephalopods
CAC/RCP 37-1989 – Code of Practice for Cephalopods
CAC/RCP 38-1993 – Code of Practice for Control of the Use of Veterinary Drugs
CAC/RCP 38-1993 – Code of Practice for Control of the Use of Veterinary Drugs
CAC/RCP 39-1993 – Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering
CAC/RCP 39-1993 – Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering
CAC/RCP 40-1993 – Code of Hygienic Practice for Aseptically Processed and Packaged Low-acid Foods
CAC/RCP 40-1993 – Code of Hygienic Practice for Aseptically Processed and Packaged Low-acid Foods
CAC/RCP 41-1993 – Code for Ante-mortem and Post-mortem Inspection of Slaughter Animals and for Ante-mortem and Post-mortem Judgement of Slaughter Animals and Meat
CAC/RCP 41-1993 – Code for Ante-mortem and Post-mortem Inspection of Slaughter Animals and for Ante-mortem and Post-mortem Judgement of Slaughter Animals and Meat
CAC/RCP 4-1971 – Code of Hygienic Practice for Desiccated Coconut
CAC/RCP 4-1971 – Code of Hygienic Practice for Desiccated Coconut
CAC/RCP 42-1995 – Code of Hygienic Practice for Spices and Dried Aromatic Plants
CAC/RCP 42-1995 – Code of Hygienic Practice for Spices and Dried Aromatic Plants
CAC/RCP 43-1997 (Rev. 1-2001) – Code of Hygienic Practice for the Preparation and Sale of Street Foods (Regional Code . Latin America and the Caribbean)
CAC/RCP 43-1997 (Rev. 1-2001) – Code of Hygienic Practice for the Preparation and Sale of Street Foods (Regional Code . Latin America and the Caribbean)
CAC/RCP 44-1995 – Code of Practice for Packaging and Transport of Tropical Fresh Fruit and Vegetables
CAC/RCP 44-1995 – Code of Practice for Packaging and Transport of Tropical Fresh Fruit and Vegetables
CAC/RCP 45-1997 – Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feeding stuffs for Milk Producing Animals
CAC/RCP 45-1997 – Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feeding stuffs for Milk Producing Animals
CAC/RCP 46-1999 – Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life
CAC/RCP 46-1999 – Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life
CAC/RCP 47-2001 – Code of Hygienic Practice for the Transport of Food in Bulk and Semi-packed Food
CAC/RCP 47-2001 – Code of Hygienic Practice for the Transport of Food in Bulk and Semi-packed Food
CAC/RCP 48-2001 – Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)
CAC/RCP 48-2001 – Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)
CAC/RCP 49-2001 – Code of Practice for Source Directed Measures to Reduce Contamination of Food with Chemicals
CAC/RCP 49-2001 – Code of Practice for Source Directed Measures to Reduce Contamination of Food with Chemicals
CAC/RCP 50-2003 – Code of Practice for the Prevention of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages
CAC/RCP 50-2003 – Code of Practice for the Prevention of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages
CAC/RCP 51-2003 – Code of Practice for the Prevention of Mycotoxin Contamination in Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisin and Tricothecenes
CAC/RCP 51-2003 – Code of Practice for the Prevention of Mycotoxin Contamination in Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisin and Tricothecenes
CAC/RCP 5-1971 – Code of Hygienic Practice for Dehydrated Fruits and Vegetables, including Edible Fungi
CAC/RCP 5-1971 – Code of Hygienic Practice for Dehydrated Fruits and Vegetables, including Edible Fungi
CAC/RCP 52-2003 – Code of Practice for Fish and Fishery Products
CAC/RCP 52-2003 – Code of Practice for Fish and Fishery Products
CAC/RCP 53-2003 – Code of Hygienic Practice For Fresh Fruits and Vegetables
CAC/RCP 53-2003 – Code of Hygienic Practice For Fresh Fruits and Vegetables
CAC/RCP 54-2004 – Code of Practice for Good Animal Feeding
CAC/RCP 54-2004 – Code of Practice for Good Animal Feeding
CAC/RCP 55-2004 – Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts
CAC/RCP 55-2004 – Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts
CAC/RCP 56-2004 – Code of Practice for the Prevention and Reduction of Lead Contamination in Foods
CAC/RCP 56-2004 – Code of Practice for the Prevention and Reduction of Lead Contamination in Foods
CAC/RCP 57-2004 – Code of Hygienic Practice for Milk and Milk Products
CAC/RCP 57-2004 – Code of Hygienic Practice for Milk and Milk Products
CAC/RCP 6-1972 – Code of Hygienic Practice for Tree Nuts
CAC/RCP 6-1972 – Code of Hygienic Practice for Tree Nuts
CAC/RCP 8-1976 (Rev. 2-1983) – Code of Hygienic Practice for the Processing and Handling of Quick Frozen Foods
CAC/RCP 8-1976 (Rev. 2-1983) – Code of Hygienic Practice for the Processing and Handling of Quick Frozen Foods
CAC/STAN 106-1983 (Rev. 1-2003) – General Standard for Irradiated Foods
CAC/STAN 106-1983 (Rev. 1-2003) – General Standard for Irradiated Foods
Svi standardi mogu se preuzeti na zvaničnim stranicama kodeksa: Codex Alimentarius lista standarda.