Joint Food Standards Programme

This chapter examines the Joint FAO/WHO Food Standards Programme, established in 1963, and its implementation through the Codex Alimentarius Commission (CAC). The programme's dual objectives are protecting consumer health and promoting fair food trade by creating science-based international food standards and guidelines. The CAC operates within a complex structure that includes the Executive Committee, scientific expert committees and subsidiary bodies focused on general and commodity-specific food standards. Risk assessment, a vital part of standard-setting, is undertaken by expert scientific bodies like the Joint FAO/WHO Expert Committee on Food Additives and other specialized committees addressing microbiology, nutrition and pesticide residues. The chapter details the role of these committees in providing neutral, evidence-based evaluations to guide the development of food safety and quality standards. It emphasizes how the programme fosters international cooperation, harmonization of regulations and enhanced consumer protection in a globalized food system.