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This standard provides guidelines for the composition, quality, and labeling of various types of fermented milks, including yoghurt and kefir, addressing their production, ingredients, and safety
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Start by obtaining the CODEX STAN 243-2003 document from an official source.
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Gather necessary data regarding the product or process you need to evaluate against the standard.
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Who needs CODEX STAN 243-2003?

01
Food manufacturers and processors who wish to meet international quality standards.
02
Regulatory authorities involved in food safety and standards enforcement.
03
Exporters aiming to comply with international trade standards for food products.
04
Consumers seeking assurance about food safety and quality.
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Codex Alimentarius adopted The Codex General Standard for the Use of Dairy Terms (GSUDT) in 1999 corresponding to its mandate to ensure the correct use of dairy terms intended for milk and milk products to ensure fair practices in the food trade and to protect consumers from being confused or misled by the use of dairy
Its primary mission is to protect consumer health and promote fair trade practices in the global food market. The Codex was first established in 1963 to address growing concerns about food safety and trade fairness.
This standard applies to the labelling of “food additives” sold as such whether by retail or other than by retail, including sales to caterers and food manufacturers for the purpose of their businesses. This standard also applies to food “processing aids”; any reference to food additives includes food processing aids.
The role of Codex in Nutrition and Labelling Codex also provides guidance on general labelling of foods and the health or nutrient claims producers make on labels, with terms such as "low ", "high " etc. Codex guidance ensures that consumers understand what they are buying and that "it is what it says it is".
Codex standards can be general or specific. These texts typically deal with hygienic practice, labelling, additives, inspection & certification, nutrition and residues of veterinary drugs and pesticides.
Codex standards are international food texts, i.e. standards, codes of practice, codes of hygienic practice, guidelines and other recommendations, established to protect the health of the consumers and to ensure fair practices in the food trade.
Fermented milk can be defined as the products which are prepared from milk by the action of specific microorganisms known as starter cultures, which results in a reduction of the pH and coagulation of milk. The cultures of microorganisms will be viable, active, and abundant in the fermented milk.
In addition to standards for specific foods, the Codex Alimentarius contains general standards covering matters such as food labeling, food hygiene, food additives and pesticide residues, and procedures for assessing the safety of foods derived from modern biotechnology.

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CODEX STAN 243-2003 is a Codex Alimentarius standard that provides guidelines for the quality and safety of processed fruit and vegetable products.
Producers, manufacturers, and exporters of processed fruit and vegetable products are required to comply with CODEX STAN 243-2003.
To fill out CODEX STAN 243-2003, an entity must provide detailed descriptions of the products, including ingredients, preparation methods, and labeling information, as outlined in the standard.
The purpose of CODEX STAN 243-2003 is to ensure the safety, quality, and fair trade practices of processed fruit and vegetable products globally.
Information that must be reported includes product identification, composition, nutritional information, storage conditions, and compliance with safety standards.
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