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The Codex Alimentarius is a collection of international food standards that cover all the main foods, whether processed, semi-processed or raw. In addition, materials used in the further processing of food products are included to the extent necessary for achieving the principal objectives of the code - protecting the health of consumers and facilitating fair practices in the food trade. The Codex Alimentarius is an important international reference point in matters concerning food quality. Its creation, moreover, has generated food-related scientific research and greatly increased the world community's awareness of the vital issues at stake - food quality, safety and public health. This booklet was first published in 1999 to foster a wider understanding of the evolving food code and of the activities carried out by the Codex Alimentarius Commission - the body responsible for compiling the standards, codes of practice, guidelines and recommendations that constitute the Codex Alimentarius. Since the first publication there have been many changes to the way in which the Codex works and this new edition is timely and necessary for understanding the Codex Alimentarius in the twenty-first century.