Prevention and control of chemical contaminants and drug residues in red meat

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Term: 2014
Published: February 24, 2014
Revised: February 24, 2014

The Codex Alimentarius or “Food Code” Commission (Codex for short) is the global reference point on residues and contaminants in food, for consumers, producers and processors. It was established by the FAO and WHO in 1963 and its aim is to develop harmonised standards, guidelines and codes of practice to protect the health of consumers and ensure fair practices in the international food trade. It also coordinates food standards and testing methods internationally for food hygiene, food additives, residues of pesticides and veterinary drugs, contaminants, labeling, methods of analysis and sampling, import and export inspection and certification.

About The Instructor

Prof Cheryl McCrindle

Prof Cheryl McCrindle

Emeritus Professor: Faculty of Veterinary Science, University of Pretoria, South Africa, and Extraordinary lecturer, School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, South Africa

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This Work, Prevention and control of chemical contaminants and drug residues in red meat, by Prof Cheryl McCrindle is licensed under a Creative Commons Attribution license.