AOCS Resources



CEN/TC 387 (2009) Food data – data structure.

Codex Alimentarius Commission (2003) Basic texts on food hygiene, 3rd edition (

Codex Alimentarius Commission (1989) Guidelines for Simple Evaluation of Food Additive Intake. Reference: CAC/GL 03-1989.

Codex Alimentarius Commission (2009) Guidelines on analytical terminology. Reference: CAC/GL 72-2009. 

Codex Alimentarius Commission (2005) Procedural Manual, 15th edition. Joint FAO/WHO Food Standards Programme. Rome, 166 pp.

Codex Alimentarius Glossary of Terms: pesticide residues in food and feed

Codex Alimentarius Glossary of Terms: veterinary drug residues in food

Codex Standard 193-1995 (2008) Codex General Standard for contaminants and toxins in food and feed.

Commission Decision 2002/657/EC (2002) Implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Official Journal of the European Communities, 17.8.2002.

Commission Directive 2000/13/EC (2000) Official Journal of the European Communities, 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs. L 109/29.

Commission Regulation (EC) No 1488/94 (1994) Laying down the principles for the assessment of risks to man and the environment of existing substances in accordance with Council Regulation (EEC) No 793/93. Official journal NO. L 161, document 394R1488, p3-11.

Commission Regulation (EC) No 333/2007 (2007) Laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs. L 88/29.



DEFRA (2006) Pesticides: Code of practice for using plant protection products.



Easton, V. & McColl, J. (1997) Statistics Glossary v1.1.

EFSA (2009) General principles for the collection of national food consumption data in the view of a pan-European dietary survey. The EFSA Journal, 27(12):1435-1486.

EFSA (2011) Overview of the procedures currently used at EFSA for the assessment of dietary exposure to different chemical substances. EFSA Journal, 9(12): 2490.

b EFSA (2011) Report on the development of a Food Classification and Description System for exposure assessment and guidance on its implementation and use. EFSA Journal, 9 (12): 2489.

EFSA (2010) Guidance on Data Exchange. EFSA Journal 8(11): 1895.

EFSA, FAO and WHO (2011) Towards a harmonised Total Diet Study approach: a guidance document. EFSA Journal, 9(11): 2450.

EFQM (2012) The EFQM Excellence Model

EPA Glossary of Terms

EPA (2007) Guidance for preparing standard operating procedures. EPA QA/G-6.

Eurachem (2011) Selection, use and interpretation of proficiency testing (PT) schemes, 2nd edition

Eurachem Guide (1998) The fitness for purpose of analytical methods: a laboratory guide to method validation and related topics 

European Commission (2008) Fact sheet: New rules on pesticide residues in food 

European Commission (2000) First Report on the Harmonisation of Risk Assessment Procedures, part 2: appendices



FAO (1998) Implications of economic policy for food security: a training manual. FAO Corporate Document Repository 

FAO (2011) Charrondiere UR, Burlingame B, Berman S and Elmadfa I. Food Composition Study Guide – Answers to questions and exercises (volume 2). Updated edition. FAO, Rome, 216 pp.

FAO (1999) Principles and guidelines for the conduct of microbiological risk assessment In: Basic texts on food hygiene, 3rd edition. FAO Corporate Document Repository.

FAO/WHO (2005) Dietary exposure assessment of chemicals in food. Report of a joint FAO/WHO consultation. Annapolis, Maryland, USA, 2-6 May.

FAO/WHO (2009) Principles and methods for the risk assessment of chemicals in food. IPCS. Environmental health criteria 240 

FAO/WHO (1997) Risk management and food safety. Report of a Joint FAO/WHO Consulation. Rome, Italy, 27-31 Jan 1997.



Gems/food Consultations and workshops (2002) Total diet studies. Report of the 2nd international workshop on total diet studies, Brisbane, Australia, 4 – 15 February 2002.



Health Canada (2009) Environmental contaminants

Hulley, S.B (2007) Designing clinical research, 3rd edition. Lippincott Williams & Wilkins, 168-169



InterActive Terminology for Europe (

Ireland, J. and Moller, A. (2000) Review of International Food Classification and Description. Journal of Food Composition and Analysis (13), 529-538.

ISO Standard 5725-3 (1994) Accuracy (trueness and precision) of measurement methods and results. Part 3: Intermediate measures of the precision of a standard measurement method. Reference: ISO 5725-3:1994.

ISO Standard 3534-1 (2006) Statistics. Vocabulary and symbols. Part 1: General statistical terms and terms used in probability. Reference: ISO 3534-1:2006.

ISO Standard 3534-2 (1993) Statistics. Vocabulary and symbols. Part 2: Statistical quality control. Reference ISO 3534-2:1993.

IUPAC Compendium of Chemical Terminology – The Gold Book,

IUPAC – Glossary for chemists of terms uses in toxicology (IUPAC Recommendations 1993). In: Pure & Appl. Chem, Vol 65, No. 9, p 2003-2122, 1993



JCGM 200:2012 (2012) International vocabulary of metrology – basic and general concepts and associated terms (VIM). 3rd edition, 2008 with minor corrections.



Kroes R, Müller D , Lambe J, Löwik, MRH, van Klaveren J, Kleiner J, Massey R, Mayer S, Urieta I, Verger P and Visconti A (2002) Assessment of intake from the diet. Food and Chemical Toxicology, 40 (2-3), 327-385.



Lee, R. and Nieman, D. (2007) Chapter 3: Measuring diet In: Nutritional Assessment, 4th edition. McGraw-Hill, New York.



Nielsen, S. (2003) Food Analysis, third edition. Kluwer Academic/Plenum Publishers, New York.

NISO (2004) Understanding metadata

Norman Glossary



Pennington J. (2000) Study review: Total diet studies – experiences in the United States. Journal of Food Composition and Analysis 13 (4), 539-544.



Rees, N. and Watson, D. (2000) International Standards for Food Safety. Aspen Publishers, USA.

Reinivuo H and K Laitinen (2007) Proposal for the harmonization of recipe calculation procedures

Renwick AG, Barlow SM, Hertz-Picciotto I, Boobis AR, Dybing E, Edler L, EisenbrandG, Grieg JB, Kleiner J, Lambe J, Müller DJG, Smith MR, Tritscher A, Tuijtelaars S, Van den Brandt PA, Walker R and Kroes R (2003) Risk characterisation of chemicals in food and diet. Food and Chemical Toxicology, 41, 1211-1271.



Subcommittee on the 10th Edition of the RDAs, Food Nutrition Board, Commission on Life Sciences & National Research Council (1989) Recommended Dietary Allowances. National Academy Press, Washington, D.C.



Tuorila H, Meiselman H, Cardello A, & Lesher L (1998): Effect of expectations and the definition of product category on the acceptance of unfamiliar food. Food Quality and Preference. 9(6): 421-430.



U.S. Environmental Protection Agency (2000) Benchmark dose technical guidance document, preliminary draft



van Egmond, H.P. (2004) Natural toxins: risks, regulations and the analytical situation in Europe. Anal Bioanal Chem, 378, 1152-1160.



Wageningen UR (2011) Monte Carlo Risk Assessment – Probabilistic modelling of chemical intake from food.

WHO (1997) Guidelines for predicting dietary intake of pesticide residues. Programme of Food Safety and Food Aid. GEMS/Food.

WHO (2000).Methodology for exposure assessment of contaminants and toxins in food. Food Safety Programme CH-1211 Geneva 27 Switzerland.

Winslow, C.E. (1920) The untilited fields of public health. Science, 23-33.


Online resources – other