Food standards

One means by which risks related to food are reduced or minimized to acceptable safe levels is through the establishment of food quality and safety standards, Establishing these standards for food has been the role of the Joint FAO/WHO Food Standards Programme, through the Codex Alimentarius Commission, since its beginning in 1962, Since that time, science has contributed considerable information to the scientific evaluation of hazards and the assessment of the associated risks. The Codex Alimentarius Commission has used this scientific information in setting quality and safety standards for food in international trade, These standards, along with the many codes of practice, guidelines and other recommendations prepared by the commission, also serve national governments as guides and models for national food standards, However, there is a continuing need to update this guidance as new information is being developed constantly in this field.