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CCFH51

Comité del Codex sobre Higiene de los Alimentos
04/11/2019 - 08/11/2019 | Cleveland, Ohio, Estados Unidos de América

GENERAL INFORMATION

The 51st Session of the Codex Committee on Food Hygiene (CCFH) will take place from November 4-8, 2019, in Cleveland, Ohio, at the Hilton Cleveland Downtown Hotel.
The plenary session will open on Monday, November 4, at 09:30 and conclude after the report adoption on Friday, November 8.
The Session will be conducted in English, French and Spanish. Simultaneous interpretation facilities will be provided in these languages.

ONLINE PRE-REGISTRATION

All participants should provide their information (names and addresses) through the Codex Online Registration system by accessing the link below, latest by 4 October 2019.

Login and password for the online registration have been provided to all Codex Contact Points and Contact Points of Observer Organizations. If the login and password have not been received, please contact codex@fao.org.
Only in case of technical difficulty, the registration form should be sent directly to the CCFH Secretariat.

ON-SITE REGISTRATION

On-site registration (to collect your badges and other materials) will also be available on Saturday, November 2 from 14:00-18:00 and on Sunday, November 3 from 8:00-18:00.

PHYSICAL WORKING GROUP

On Sunday, November 3, there will be an all-day physical Working Group (PWG) on the Proposed Draft Revision of the General Principles of Food Hygiene (CXC 1-1969, former CAC/RCP 1-1969) and its HACCP Annex.

DOCUMENTS

The documents for the session are available in English, French and Spanish and will be placed on the Codex website as soon as they are prepared. We kindly remind you to obtain all documentation from the Codex website prior to the meeting.

Documentos relacionados

TemaDescripciónFecha de carga
EN
FR
ES
OL
Documento de referencia
1Programa provisional15/07/2019
CX/FH 19/51/1
6Anteproyecto de revisión de los Principios Generales de higiene de los alimentos (CXC 1-1969) y su anexo sobre el análisis de peligros y de puntos críticos de control (HACCP)30/08/2019
CX/FH 19/51/6
7Anteproyecto de orientaciones para la gestión de brotes biológicos transmitidos por los alimentos30/08/2019
CX/FH 19/51/7
8Anteproyecto de directrices para el control de la Escherichia coli productora de toxina Shiga (ECTS) en la carne de bovino, la leche cruda y el queso a base de leche cruda, las hortalizas de hoja verde y las semillas germinadas en el trámite 4 16/09/2019
CX/FH 19/51/8
0.1Information for Delegates03/09/2019
Inf Doc
5.1Draft Code of practice on food allergen management for food business operators11/09/2019
REP19/FH Appendix III
9Discussion paper on principles for the safe use of water in food processing 16/09/2019
CX/FH 19/51/9
10New Work / Forward Workplan (Proposals in reply to CL 2019/50-FH)17/09/2019
CX/FH 19/51/10
11All files zip collection