CCSCH5 |
Codex Committee on Spices and Culinary Herbs |
 GENERAL INFORMATION The 5th Session of the Codex Committee on Spices and Culinary Herbs will be held virtually from 20 to 29 April 2021, at the kind invitation of the Government of India. The opening session will begin at 10:30 hours CET on Tuesday 20 April 2021. Sessions will take place on 20, 21, 22, 26, 27 and 29 April from 10:30 to 13:30 hours CET. The adoption of the Report will take place on Thursday 29 April 2021 from 10:30 to 13:30 hours CET. The Session will be conducted in English, Arabic, French and Spanish. GUIDANCE TO PARTICIPANTS OF A VIRTUAL CODEX SESSION The Codex Secretariat has prepared a guidance for Members and Observers to facilitate the smooth running of CCSCH5. This guidance is available in English, French, Spanish, Arabic, Chinese and Russian. PRE-CCSCH5 WEBINAR A pre-session webinar, which also will address first time participants, will be organized on Monday 19 April 2021 from 12:00 (noon) to 13:30 hours CET. Programme of the webinar is available in English, French and Spanish. ONLINE PRE-REGISTRATION All participants should provide their information (names and addresses) through the Online Registration System by accessing the link below, latest by 26th March 2021. Login and password for the online registration have been provided to all Codex Contact Points and Contact Point of Observers Organizations. If the login and password have not been received, please contact [email protected]. DOCUMENTS The documents made available during 2020 to aid the further work of EWGs and lead countries are available here. The documents for the session are available in English, French and Spanish. They will be published on the Codex website as soon as they are prepared. DOWNLOAD PRE-CCSCH5 WEBINAR PROGRAMME |
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Related documents
| Item | Description | Upload date |
EN
FR
ES OL | Document Reference | ||||
|---|---|---|---|---|---|---|---|---|
| 3.1 | Comments at Step 6 in reply to CL 2019/98/OCS-SCH | 09/06/2020 |
| CX/SCH 21/5/3 Add.1 | ||||
| 4.1 | Comments at Step 6 in reply to CL 2019/97/OCS-SCH | 09/06/2020 |
| CX/SCH 21/5/4 Add.1 | ||||
| 5.11 | Comments at Step 6 in reply to CL 2019/95/OCS-SCH | 09/06/2020 |
| CX/SCH 21/5/5 Add.1 | ||||
| 5.21 | Comments at Step 6 in reply to CL 2019/94/OCS-SCH | 09/06/2020 |
| CX/SCH 21/5/6 Add.1 | ||||
| 6.11 | Comments at Step 6 (Replies to CL 2019/96/OCS-SCH) | 13/06/2020 |
| CX/SCH 21/5/7 Add.1 | ||||
| 8.2 | Comments at Step 3 - Reply to CL 2020/38-SCH | 21/11/2020 |
| CX/SCH 21/5/9_Add.1 | ||||
| 3 | Draft Standard for Dried Oregano (Updated) | 07/02/2021 |
| CX/SCH 21/5/3 | ||||
| 6.1 | Draft Standard for dried Basil (Updated) | 23/02/2021 |
| CX/SCH 21/5/7 | ||||
| 5.1 | Draft Standard for dried cloves (Updated) | 23/02/2021 |
| CX/SCH 21/5/5 | ||||
| 7.1 | Proposed draft Standard for dried or dehydrated Chilli Pepper and Paprika | 25/02/2021 |
| CX/SCH 21/5/8 | ||||
| 8.1 | Proposed draft Standard for dried Seeds - Nutmeg (Updated) | 25/02/2021 |
| CX/SCH 21/5/9-REV | ||||
| 4 | Draft standard for dried roots, rhizomes and bulbs – dried or dehydrated ginger_(Updated) | 17/02/2021 |
| CX/SCH 21/5/4 | ||||
| 2 | Matters referred by the Codex Alimentarius Commission and its Subsidiary Bodies | 17/03/2021 |
| CX/SCH 21/5/2 | ||||
| 9.11 | Proposal for New Work - Reply to CL 2019/100-SCH | 23/03/2021 |
| CX/SCH 21/5/10 Add.1 | ||||
| 9.1 | Proposals for New work - Reply to CL 2017/67-SCH (Work outstanding from CCSCH4) | 23/03/2021 |
| CX/SCH 21/5/10 | ||||
| 13 | Template for the Standard layout | 24/03/2021 |
| SCH/5 INF/01 | ||||
| 1 | Provisional Agenda | 28/01/2021 |
| CX/SCH 21/5/1Rev | ||||
| 5.2 | Draft Standard for Saffron - (Updated) | 25/03/2021 |
| CX/SCH 21/5/6 | ||||
| 7.11 | Comments at Step 3, in reply to CL 2021/08-SCH | 11/04/2021 |
| CX/SCH 21/5/8 Add.1 | ||||
| 14 | All files zip collection |
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