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Abstract: The conclusions of the Codex Alimentarius Commission and the Joint FAO/WHO Expert Committee on Food Additives are summarized in guidelines for the safe use of chemical food additives. General principles for the use and carry-over of additives are outlined. Food additives and their permitted uses are listed according to 3 toxicological categories. Classes of additives include: acids, anti-caking agents, antioxidants, bases, salts, colors, emulsifiers, stabilizers, thickeners, enzymes, flavors and flavor enhancers, non-nutritive sweeteners, preservatives, etc. On the basis of all available scientific data, acceptable daily intakes and purity specifications were established for additives. Safety evaluation is pending for some additives; others are considered unsafe for use in food or have restricted use for reasons of health safety. Both food additives used in soft drinks, and plants considered unsuitable as sources of natural flavors are listed separately. (nm).