Standard for fish sauce CODEX STAN 302-2011 applies to fish sauce produced by means of fermentation by mixing fish and salt and may include other ingredients added to assist the fermentation process. The product is intended for direct consumption as a seasoning, or condiment or ingredient for food. This standard does not apply to fish sauce produced by acid hydrolysis.

Codex standard for rice Codex stan 198 -1995 applies to husked rice, milled rice, and parboiled rice, all for direct human consumption; i.e, ready for its intended use as human food, presented in packaged form or sold loose from the package directly to the consumer. It does not apply to other products derived from rice or to glutinous rice.