Table 3.
International standards informed by scientific advice provided by JEMRA and captured as part of the MRA series publications.
| International Standards and Codes of Practices | Year of Adoption and Amendments | MRA Publication Vol. for Contribution of Scientific Advice |
|---|---|---|
| CAC/GL 21-1997 Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods | Revised and renamed 2013 | 17, 24 |
| CAC/GL 30-1999 Principles and Guidelines for the Conduct of Microbiological Risk Assessment | Adopted 1999. Amendments 2012, 2014 | 3, 7,17, 18, 36 |
| (WHO) Guidelines for Drinking-Water Quality (GDWQ) | 4th edition, incorporating the 1st addendum, 2017 | 3 |
| CXC 53-2003 Code of Hygienic Practice for Fresh Fruits and Vegetables | Adopted in 2003. Revised in: 2010 (new Annex III for fresh leafy vegetables), 2012 (new Annex IV for Melons), 2013 (new Annex V for Berries), 2017. | 14, 37 |
| CXC 52-2003 Code of Practice for Fish and Fishery Products | Adopted in 2003. Revised in 2004, 2005, 2007, 2008, 2010, 2011, 2016.Amended in 2011, 2013, 2016. | 33 |
| CXC/RCP 61-2005 Code of Practice to Minimize and Contain Antimicrobial Resistance | Adopted in 2005, revision in progress | 34 |
| CAC/RCP 58-2005 Code of Hygienic Practice for Meat | Adopted in 2005. Editorial amendments 2013 | 18 |
| CAC/GL 61-2007 Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods | Adopted in 2007; Annexes II and III adopted in 2009 | 4,5 |
| CAC/RCP 66-2008 Code of Hygienic Practice for Powdered Formulae for Infants and Young Children | Adopted in 2008, Annex II adopted in 2009 | 6, 10, 15 |
| CAC/GL 73-2010 Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood | 2010 | 8, 9, 16, 20, 21, 22, 35 |
| CAC/GL 78-2011 Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat | 2011 | 1, 2, 11, 12, 19 |
| CAC/GL 79-2012 Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food | 2012 | 13 |
| CAC/GL 85-2014 Guidelines for the Control of Taenia Saginata in Meat of Domestic Cattle | 2014 | 25 |
| CAC/GL 86-2015 Guidelines for the Control of Trichinella Spp. in Meat of Suidae | 2015 | 25 |
| CXC 75-2015 Code of Hygienic Practice for Low-Moisture Foods | Adopted in 2015. Revised in 2016. Amended in 2018 | 26, 27 |
| CAC/GL 88-2016 Guidelines on the Application of General Principles of Food Hygiene to the Control of Foodborne Parasites | Adopted 2016 | 23 |
| CAC/GL 87-2016 Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat | 2016 | 30 |
| Draft Guidelines For Ready To Use Therapeutic Foods (RUTF) | In progress and also for WFP UNICEF | 28, 29 |
| Draft Guidelines For The Control Of STEC In Beef, Raw Milk and Cheese Produced From Raw Milk, Leafy Greens, and Sprouts | In progress | 31,32 |
| Draft Guidelines on Integrated Monitoring and Surveillance of Foodborne Antimicrobial Resistance | In Progress | 34 |