People’s Democratic Republic of Algeria
Ministry of Internal Trade and National Market Regulation

Algerian Center for Quality Control and Packaging

Arabic French

Presentation of the NCAC

Presentation of the National Codex Alimentarius Committee.

The NCAC

The National Codex Alimentarius Committee (NCAC) was created by Executive Decree No. 05-67 of January 30, 2005 and is placed under the aegis of the Ministry responsible for consumer protection (Ministry of Commerce and Export Promotion).

It is equipped with a Permanent Secretariat managed by the Algerian Center for Quality Control and Packaging.

IMG-CACQE

MISSIONS

  • - Serve as the link between the Secretariat of the FAO/WHO Joint Codex Alimentarius Commission and the National Codex Alimentarius Committee;
  • - Organize and ensure the material and administrative follow up of the committee’s relations with the Codex Alimentarius Commission and its subsidiary bodies;
  • - Establish the draft agenda and set the date of the Committee meeting in consultation with the President or their representative and notify members;
  • - Prepare and present the files related to the agenda of the meetings;
  • - Ensure the logistical organization of Committee meetings;
  • - Draft the minutes of Committee meetings;
  • - Transmit the minutes to Committee members;
  • - Manage the documentation fund related to Codex Alimentarius activities;
  • - Send observations on documents or expert proposals to the Codex Alimentarius Commission;
  • - Collect process and classify information related to Codex Alimentarius Commission activities to establish a data bank.

ORGANIZATION

The Committee chaired by the Minister responsible for consumer protection or their representative, is composed of representatives from the following Ministries

  • - Ministry of Foreign Affairs ;
  • - Ministry of Agriculture and Rural Development ;
  • - Ministry of Industry and Investment Promotion;
  • - Ministry of Health, Population, and Hospital Reform;
  • - Ministry of Land Planning, Environment, and Tourism ;
  • - Ministry of Fisheries and Halieutic Resources;
  • - Ministry of Higher Education and Scientific Research ;
  • - Ministry of Finance ;
  • - Ministry of Water Resources ;
  • - Representative of Consumer Protection Associations with national scope.

TASKS ASSIGNED TO THE NCAC

  • - Participate in the Codex Alimentarius work related to the development of food standards by taking part in debates and decision making;
  • - Serve as a link with concerned parties so that the government has an appropriate range of political and technical advice on which to base its decisions regarding issues raised within the Codex framework;
  • - Organize technical collaboration with member countries of the Codex Alimentarius Commission;
  • - Coordinate Codex activities at the national level;
  • - Raise awareness among professionals about the application of adopted technical regulations and food safety issues to promote the quality and competitiveness of national products ;
  • - Identify products specific to Algeria and present them to the Codex Alimentarius Commission for integration into its work;
  • - Develop food standards, guidelines, and other texts such as codes of practice within the framework of the FAO/WHO joint food standards program;
  • - Coordinate all standardization work related to food;
  • - Regularly convene international meetings to examine specific aspects of food production and international food trade based on expert opinions from both governmental and non governmental organizations.

As part of its missions, the Committee has established permanent specialized technical committees on general issues and products. The FAO/WHO Joint Codex Alimentarius Commission was created in 1963 by FAO and WHO.

General Issues

  • - General principles ;
  • - Food hygiene ;
  • - Food additives and contaminants ;
  • - Pesticide residues;
  • - Veterinary drug residues in food ;
  • - Food inspection systems ;
  • - Nutrition and dietary or dietetic foods ;
  • - Methods of analysis and sampling.

Les produits

  • - Fresh or processed vegetables ;
  • - Fruit juices;
  • - Meats and meat products;
  • - Milk and dairy products;
  • - Fats and oils;
  • - Fish and fishery products ;
  • - Cereals, legumes, and dried vegetables ;
  • - Sugars and confectionery products ;
  • - Mineral and spring waters ;
  • - Foods derived from biotechnology ;
  • - Animal feed.