Thread by @WHO

This week, the @FAOWHOCodex Alimentarius Commission is setting #SafeFood standards

👉 bit.ly/307JqEc

#CodexCAC43 #FoodSafety

The @FAOWHOCodex Commission agreed to a standard for fermented cooked cassava-based products. This will contribute to the regularization of the sector by making it possible to define the identity & quality characteristics of fermented cassava products.

👉bit.ly/307JqEc

With the adoption by the @FAOWHOCodex Commission, of a standard for fresh leaves of Gnetum spp, a wild evergreen climber 🌿 found in rain forests, countries will be able to regulate the sale & export of these products.

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#CodexCAC43 #FoodSafety

At #CodexCAC43, the @FAOWHOCodex Commission agreed to develop guidelines to support the development of harmonized food laws in Africa 🌍 contributing to:
✅ the harmonization of sanitary & phytosanitary measures
✅ the restriction of discriminatory treatment in trade relations

To facilitate fair trade practices & to strengthen local economies, the @FAOWHOCodex Commission adopted at #CodexCAC43 the Regional standard for kava products for use as a beverage ☕️ when mixed with water.

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#FoodSafety

A standard for ware potatoes 🥔, that defines the quality requirements at the export-control stage after preparation and packaging, has been adopted by the @FAOWHOCodex Commission

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#CodexCAC43

At #CodexCAC43, the @FAOWHOCodex Commission approved to develop a regional standard for soybean products fermented with Bacillus species. Natto, Douchi & Kinema are traditional products fermented with Bacillus spp produced & mainly traded in Asia

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At #CodexCAC43, the @FAOWHOCodex Commission adopts a regional standard for quick frozen dumpling that will establish the specifications, processing procedures, hygiene & labelling requirements for the product, to improve product quality & ensure a level playing field for trade.

The @FAOWHOCodex Commission adopts regional standard for cooked rice wrapped in plant leaves. A lack of a standard for these products can lead to obstacles in trade. With production & sales ↗️ work to ensure uniformity in these products is 🔑

#CodexCAC43

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At #CodexCAC43, the @FAOWHOCodex Commission adopts the standard for fresh garlic 🧄

The standard defines 3 classes based on quality and presentation

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#FoodSafety

The @FAOWHOCodex Commission adopts the standard for kiwi that defines quality for kiwifruit incl. minimum requirements, classifications, sizing & quality tolerances. It will be a reference point for 🥝 & facilitates fair practices in trade

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#CodexCAC43

The @FAOWHOCodex Commission adopts the standard for yam 🍠 that establishes the basic quality requirements and establishes a benchmark for marketing it globally

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#FoodSafety #CodexCAC43

At #CodexCAC43, the @FAOWHOCodex Commission adopts code of practice on food allergen management for food business operators that provides guidance on allergen management in food production

bit.ly/307JqEc

#FoodSafety

New work that will develop guidelines for the safe sourcing, use and reuse of water 🚰 that comes into direct or indirect contact with food throughout the food chain, has been adopted by the @FAOWHOCodex Commission at #CodexCAC43

👉 bit.ly/307JqEc

#FoodSafety

At #CodexCAC43, the @FAOWHOCodex Commission adopts regional standard for mixed zaatar that determines the requirements and characteristics for mixed zaatar intended for direct human consumption

👉bit.ly/307JqEc

#FoodSafety

To provide guidance to the Maamoul production industry on the preparation of the pastry and facilitate trade, the @FAOWHOCodex Commission has adopted a regional standard for maamoul.

bit.ly/307JqEc

#FoodSafety #CodexCAC43