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Comité du Codex sur les épices et les herbes culinaires (CCSCH)

Numéro d'identification FAO/OMS:CX-736
Cote du document:CX/SCH
Mandat:(a) Élaborer des normes mondiales pour les épices et les herbes culinaires séchées et déshydratées, sous leur forme entière, en poudre et brisée ou concassée;
(b) Se concerter, au besoin, avec d'autres organismes internationaux durant le processus d'élaboration des normes afin d'éviter tout chevauchement d'activités.
Statut:Actif
Gouvernement responsable:Inde

Réunions apparentées

Réunion Lieu De À
EN
FR
ES
AR
ZH
RU
CCSCH2Goa
Inde
14/09/201518/09/2015Ordre du jour:
Rapport:
CCSCH1
Inde
11/02/201414/02/2014Ordre du jour:
Rapport:
CCSCH3Chennai
Inde
06/02/201710/02/2017Ordre du jour:
Rapport:
CCSCH4Thiruvananthapuram, Kerala
Inde
21/01/201925/01/2019Ordre du jour:
Rapport:

Normes apparentées

Référence Titre Comité Dernière modification
EN
FR
ES
AR
ZH
RU
CODEX STAN 326-2017Norme pour le poivre noir, blanc, vert (poivre NBV)CCSCH2017
CODEX STAN 327-2017Norme pour le cuminCCSCH2017
CODEX STAN 328-2017Standard for Dried ThymeCCSCH2017

Groupes de travail électronique apparentés

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

Lettres circulaires apparentées

Code Publié Titre Date limite 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-SCH09/15Distribution du rapport de la deuxième session du Comité du Codex sur les épices et les herbes culinaires (REP16 / SCH)31/05/2016
CL 2016/23/OCS-SCH07/16Demande d'observations a l étape 6 sur le projet de norme pour le cumin30/09/2016
CL 2016/24/OCS-SCH07/16Demande d'observations à l'étape 6 sur le projet de norme pour le thym30/09/2016
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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