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Комитет Кодекса по специям и кулинарным травам (CCSCH)

FAO/WHO И.Н:CX-736
Ссылка на документ:CX/SCH
Круг полномочий:(a) разработка международных стандартов на специи и кулинарные травы в сушеном и обезвоженном виде, цельные, молотые, дробленые или измельченные;
(b) при необходимости проведение в процессе разработки стандартов консультаций с другими международными организациями, с тем чтобы избежать дублирования усилий.
Статус:Действующие
Принимающая сторона:Индия

Связанные встречи

Совещание Место проведения C По
EN
FR
ES
AR
ZH
RU
CCSCH2Гоа
Индия
14/09/201518/09/2015Повестка дня:
Отчет:
CCSCH1
Индия
11/02/201414/02/2014Повестка дня:
Отчет:
CCSCH3Ченнаи
Индия
06/02/201710/02/2017Повестка дня:
Отчет:
CCSCH4Thiruvananthapuram, Kerala
Индия
21/01/201925/01/2019Повестка дня:
Отчет:

Соответствующие стандарты

Ссылка Название Комитет Последние изменения
EN
FR
ES
AR
ZH
RU
CXS 326-2017Стандарт на перец черный, белый и зеленыйCCSCH2017
CXS 327-2017Standard for CuminCCSCH2017
CXS 328-2017Standard for Dried ThymeCCSCH2017

Связанные электронные рабочие группы

Title (click for details) Committee Lang Host CO-host Reg. deadline Closing date Status Links
eWG on Draft Standard for Oregano CCSCH 5 English Turkey 19/07/2019 30/01/2020 Active Invitation Forum
eWG on eleboration of a Codex Standard on Dreid Basil CCSCH 5 English Egypt Sudan 15/07/2019 20/06/2019 Active Invitation Forum
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

Связанные круговые письма

Code Issued Title Deadline 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 of the Report of the Second Session of the Codex Committee on Spices and Culinary Herbs (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-SCH07/16Request for Comments at Step 6 on the Draft Standard for Thyme30/09/2016
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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