The Codex Alimentarius Commission (CAC) is an intergovernmental standard setting body. The standards, recommendations and guidelines elaborated by the CAC are recognized as the international reference for food safety requirements by the WTO Sanitary and Phytosanitary agreement. Within the Codex subsidiary bodies, the Codex Committee on Food Hygiene (CCFH) has a responsibility to address microbiological food safety issues. CCFH at the 32nd session identified Vibrio parahaemolyticus in shellfish as one of the priority issues for consideration by the FAO/WHO expert consultations on risk assessment, and agreed to develop a Discussion Paper on Risk Management Strategies for Vibrio spp. in seafood at the 34th session. After receiving encouragement from the Codex Committee on Fish and Fish Products (CCFFP), which has a responsibility to elaborate world wide standards for fish, crustaceans and mollusks, that the CCFH should take the lead this issue, the CCFH agreed to develop risk profile. At the 39th session, the CCFH decided to initiate a new work to elaborate a Code of Hygienic Practice for Vibrio spp. in Seafood. The Code was intended to articulate particular control measures of pathogenic Vibrio spp. in seafood in addition to the recommendations of the Recommended International Code of Practice-General Principles of Food Hygiene. The Code focused on the time and temperature control to minimize the growth rate of pathogenic Vibrio spp. in seafood, and the prevention of the cross contamination after the heat treatment step. The target microbiological hazards of this Code are pathogenic V. parahaemolyticus, V. vulnificus and choleragenic V. cholerae. At 40th session, the CCFH agreed to elaborate a specific Annex for the control of V. parahaemolyticus and V. vulnificus in molluscan shellfish. In this paper, the role of JEMRA, CCFFP and CCFH, and the interactions among these bodies will be discussed.