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Comité del Codex sobre Especias y Hierbas Culinarias (CCSCH)

FAO/OMS ID No:CX-736
Signatura del documento:CX/SCH
Mandato:(a) elaborar normas de ámbito mundial para las especias y hierbas culinarias en estado seco y deshidratado en forma entera, molida, partida o triturada;
(b) mantener las consultas que sean necesarias con otras organizaciones internacionales durante el proceso de elaboración de normas a fin de evitar duplicaciones.
Estatuto:Activo
Gobierno hospedante:India

Reuniones conexas

Reunión Lugar Desde A
EN
FR
ES
AR
ZH
RU
CCSCH2Goa
India
14/09/201518/09/2015Programa:
Informe:
CCSCH1
India
11/02/201414/02/2014Programa:
Informe:
CCSCH3Chennai
India
06/02/201710/02/2017Programa:
Informe:
CCSCH4Thiruvananthapuram, Kerala
India
21/01/201925/01/2019Programa:
Informe:

Normas conexas

Referencia Título Comité Última modificación
EN
FR
ES
AR
ZH
RU
CODEX STAN 326-2017Norma para pimientas negra, blanca y verde (pimientas NBV) CCSCH2017
CODEX STAN 327-2017Norma para el cominoCCSCH2017
CODEX STAN 328-2017Standard for Dried ThymeCCSCH2017

Grupos de trabajo por medios electrónicos conexos

Title (click for details) Committee Lang Host CO-host Reg. deadline Closing date Status Links
Group standard for “dried roots, rhizomes, and bulbs” (quality requirements for dried or dehydrated ginger) CCSCH 3 English Nigeria 08/09/2017 15/03/2018 Closed Invitation Forum
Group standard for “dried floral parts” (quality requirements for cloves) CCSCH 3 English Nigeria Sri Lanka 08/09/2017 15/03/2018 Closed Invitation Forum
Group standard for “dried roots, rhizomes, and bulbs” (quality requirements for dried garlic) CCSCH 3 English India Mali 31/07/2017 15/03/2018 Closed Invitation Forum
Group standard for “dried floral parts” (quality requirements for saffron) CCSCH 3 English Iran (Islamic Republic of) India 31/07/2017 30/04/2018 Closed Invitation Forum
Group standard for “dried seeds” (nutmeg) CCSCH 3 English Indonesia 15/07/2017 30/05/2018 Closed Invitation Forum
Group standard for “dried fruits and berries” (quality requirements for dried chili peppers and paprika) CCSCH 3 English India Argentina 30/06/2017 15/03/2018 Closed Invitation Forum
Group standard for “dried leaves” (quality requirements for basil) CCSCH 3 English Egypt Sudan 25/06/2017 15/03/2018 Closed Invitation Forum
Revised proposed draft standard for Oregano CCSCH 3 English MEX,TUR 20/05/2017 30/04/2018 Closed Invitation Forum

Cartas circulares conexas

Código Publicada Titulo Plazo EN FR ES AR ZH RU
CL 2013/22-SCH07/13Request for Proposals for New Work for the Codex Committee on Spices and Culinary Herbs29/10/2013
CL 2015/27-SCH09/15Distribución del Informe de la Segunda Reunión del Comité del Codex sobre Especias y Hierbas Culinarias (REP16/SCH)31/05/2016
CL 2016/23/OCS-SCH07/16Request for Comments at Step 6 on the Draft Standard for Cumin30/09/2016
CL 2016/24/OCS-SCH07/16Solicitud de observaciones en el trámite 6 sobre el proyecto de Norma para el tomillo 30/09/2016
CL 2017/32/OCS-SCH03/17Request for Comments at Step 8 on the Proposed Draft Standard for Cumin15/06/2017
CL 2017/33/OCS-SCH03/17Request for Comments at Step 8 on the Proposed Draft Standard for Dried Thyme15/06/2017
CL 2017/34/OCS-SCH03/17Request for Comments at Step 5/8 on the Proposed Draft Standard for Black, White and Green (BWG) Peppers15/06/2017
CL 2017/67-SCH07/17Request for Proposals on New Work for the Codex Committee on Spices and Culinary Herbs.31/05/2018
CL 2018/60/OCS-SCH07/18Request for Comments at Step 3 on the Proposed draft Standard for Dried Cloves12/10/2018
CL 2018/54/OCS-SCH07/18Request for Comments at Step 3 on the Proposed Draft Standard for Dried Oregano.12/10/2018
CL 2018/59/OCS-SCH07/18Request for Comments at Step 3 on the Proposed draft Standard for Dried Nutmeg12/10/2018
CL 2018/55/OCS-SCH08/18Request for Comments at Step 3 on the Proposed Draft Standard for Dried roots, rhizomes and bulbs – Specific requirements for dried or dehydrated ginger 12/10/2018
CL 2018/58/OCS-SCH09/18Request for Comments at Step 3 on the Proposed Draft requirements for dried or dehydrated Basil31/10/2018
CL 2018/56/OCS-SCH09/18Request for Comments at Step 3 on the Proposed Draft Standard for dried and dehydrated garlic 31/10/2018
CL 2018/57/OCS-SCH09/18Request for Comments at Step 3 on the Proposed Draft Standard for Dried Chilli peppers and Paprika09/11/2018
CL 2018/61/OCS-SCH11/18Request for Comments at Step 3 on the Proposed Draft Standard for Saffron 14/12/2018
CL 2019/22/OCS-SCH02/19Request for Comments at Step 5/8 on the proposed draft Standard for dried or dehydrated garlic31/05/2019
CL 2019/23/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for dried Oregano31/05/2019
CL 2019/24/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for dried roots, rhizomes and bulbs ̶ dried or dehydrated ginger31/05/2019
CL 2019/25/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for dried leaves – dried basil31/05/2019
CL 2019/26/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for dried floral parts – dried cloves31/05/2019
CL 2019/27/OCS-SCH02/19Request for Comments at Step 5 on the Proposed Draft Standard for Saffron31/05/2019

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