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CCCF14

Codex Committee on Contaminants in Foods
03/05/2021 - 13/05/2021 | Virtual,




GENERAL INFORMATION

Due to the COVID19 pandemic, the 14th Session of the Codex Committee on Contaminants in Foods was postponed from May 2020 to May 2021.

CCCF14 will take place virtually on 3 – 7 May 2021 (13:00 – 16:00 CET) with report adoption on 13 May 2021 (13:00 – 16:00 CET).

ONLINE PRE-REGISTRATION

All participants should provide their information (names and addresses) through the Online Registration System by accessing the link below, latest by 48 hours in advance of the start of the plenary meeting i.e. 1 May 13:00 CET.

Login and password for the online registration have been provided to all Codex Contact Points of Member Countries and Observer Organizations. If the login and password have not been received, please contact [email protected].

WORKING GROUPS

No sessions of the working groups on priority list for evaluation by JECFA and follow-up to the outcomes of JECFA evaluations will be held in conjunction with CCCF14. See Agenda Item 20 for further information as to the approach and issues to be discussed in relation to both items in the virtual plenary.

WEBINARS IN PREPARATION FOR CCCF14

webinar-programme17 March 2021 | 12:00-13:30 (CET)
Joint FAO/WHO Committee on Food Additives (JECFA) work on cadmium in chocolates and cocoa-derived products

A webinar to update Codex Members and Observers on the status of work on cadmium in Codex and related JECFA evaluations with a particular focus on JECFA91 (February 2021) was held on 17 March at 12:00 – 13:30 CET.
This webinar provided an opportunity for countries/organizations which would be attending CCCF14 (May 2021) to have an insight of Codex work on cadmium in chocolates and cocoa-derived products (i.e. cocoa powder) and to hear about the rationale for bringing cadmium to the agenda of JECFA91 and the findings of this evaluation.
This information aimed to assist the discussions on cadmium in the upcoming CCCF and to inform comments on the maximum levels for cadmium in the remaining chocolate categories for consideration by the Committee under Items 5 and 6 of the Provisional Agenda (See CX/CF 21/14/1).

Download the programme here. The presentations and recording of the event is available here.


DOCUMENTS

Working documents made available during 2020 to aid the further work of electronic working groups are available here. Specific links will also be provided in the corresponding updated working documents as necessary.

Updated documents for consideration by CCCF14 will be published on this page as soon as they become available.

The list of circular letters relevant to CCCF14 is available from the "Related Circular Letters".

For Agenda Item 5 – Maximum level for cadmium in chocolates containing or declaring <30% total cocoa solids on a dry matter basis, Agenda Item 11 - Maximum level for total aflatoxins in ready-to-eat peanuts and associated sampling plans and Agenda Item 12 - Maximum levels for total aflatoxins and ochratoxin A in nutmeg, dried chili and paprika, ginger, pepper and turmeric and associated sampling plans the relevant reports of are available by clicking on REP18/CF, REP18/EXEC2-Rev.1 and REP19/CF. See provisional agenda CX/CF 14/21/1 for specific references to the aforesaid items in these reports.

Related documents

ItemDescriptionUpload date
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Document Reference
1Provisional Agenda05/03/2021
CX/CF 21/14/1
20.2Comments in reply to CL 2020/24-CF (prority list)13/03/2021
CX/CF 21/14/18-Add.1
2.1Matters referred to CCCF by CAC and/or its subsidiary bodies16/03/2021
CX/CF 21/14/2
3Matters of interest arising from FAO/WHO/JECFA16/03/2021
CX/CF 21/14/3
9.1Revision of the CoP for the prevention and reduction of lead contamination in foods (CXC 56-2004) 17/03/2021
CX/CF 21/14/9
6.1MLs for cadmium in chocolates containing or declaring ≥30% to <50% total cocoa solids on a dry matter basis and cocoa powder (100% total cocoa solids on a dry matter basis)18/03/2021
CX/CF 21/14/6
8.1MLs for lead in certain food categories18/03/2021
CX/CF 21/14/8
10.1MLs for AFT in certain cereals and cereal-based products including foods for infants and young children 18/03/2021
CX/CF 21/14/10
7.1Code of practice for the prevention and reduction of cadmium contamination in cocoa beans19/03/2021
CX/CF 21/14/7
20.1JECFA Evaluations: Priority list of contaminants for evaluation by JECFA and follow-up to the outcomes of JECFA evaluations23/03/2021
CX/CF 21/14/18
15.1Cadmium and lead in quinoa22/03/2021
CX/CF 21/14/13
13Methylmercury in fish24/03/2021
CX/CF 21/14/11
5.1Comments at Step 6 in reply to CL 2019/81/OCS-CF (ML for cadmium in chocolates containing or declaring <30% total cocoa solids on a dry matter basis26/03/2021
CX/CF 21/14/5
5.2Comments in reply to CL 2020/50/OCS-CF (ML for cadmium in chocolates containing or declaring <30% total cocoa solids on a dry matter basis26/03/2021
CX/CF 21/14/5-Add.1
2.2Matters referred to CCCF by CCNASWP: Request for a safety evaluation of scopoletin in fermented noni juice 30/03/2021
CX/CF 21/14/2-Add.1
14Hydrocyanic acid and mycotoxin contamination in cassava and cassava-based products 05/04/2021
CX/CF 21/14/12
18Implementation of a structured approach to identify the need for review of Codex standards and related texts for contaminants in foods 06/04/2021
CX/CF 21/14/16
4Matters of interest arising from the Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture07/04/2021
CX/CF 21/14/4
10.3Sampling plans and performance criteria for AFT in certain cereals and cereal-based products including foods for infants and young children09/04/2021
CX/CF 21/14/10-Part II
10.4Comments in reply to CL 2020/60/OCS-CF (sampling plans and performance criteria for AFT in certain cereals and cereal-based products including foods for infants and young children)26/03/2021
CX/CF 21/14/10-Add.2
21All files zip collection