Agricultural food products — Layout for a standard method of sampling from a lot

Definitions and technical criteria for food ingredients to be considered as natural

Prerequisite programmes on food safety — Part 2: Catering

Prerequisite programmes on food safety — Part 3: Farming

Prerequisite programmes on food safety — Part 4: Food packaging manufacturing

Prerequisite programmes on food safety — Part 6: Feed and animal food production

Traceability in the feed and food chain — General principles and basic requirements for system design and implementation

Food products — Guidance on how to express vitamins and their vitamers content

Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims

Food products — Determination of the glycaemic index (GI) and recommendation for food classification