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codexalimentarius > Réunions > Détails de la réunion

CCSCH4

Comité du Codex sur les épices et les herbes culinaires
21/01/2019 - 25/01/2019 | Thiruvananthapuram, Kerala, Inde


GENERAL INFORMATION

The 4th Session of the Codex Committee on Spices and Culinary Herbs will be held at Thiruvananthapuram, Kerala - India, from January 21st-25th. The opening session will start at 9:30 am on Monday, January 21 2019.

Simultaneous interpretation will be provided in English, French and Spanish during the meeting.

Wi-Fi will be available at the meeting venue so working documents and other information can also be downloaded during the meeting.

ONLINE PRE-REGISTRATION

All participants should provide their information (names and addresses) through the online registration system by accessing the link below, latest by 20th December 2018.

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 for the session are available in English, French and Spanish. There will be no distribution of working documents (including the report of the session) through the Codex mailing list (Codex-L) except for circular letters. All working documents, including conference room documents, information for delegates and other relevant materials, will be published on the Codex website as they become available. We kindly remind you to obtain all documentation from the Codex website prior to the meeting as not printed documents will be made available at the session.
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Documents apparentés

PointDescriptionDate de téléchargement
EN
FR
ES
OL
Référence du document
3.1Avant-projet de norme pour l’origan17/08/2018
CX/SCH 19/4/3
7.1Avant-projet de norme pour la noix de muscade 17/08/2018
CX/SCH 19/4/8
8.1Avant-projet de norme pour les clous de girofle17/08/2018
CX/SCH 19/4/9
1Ordre du jour provisoire20/07/2018
CX/SCH 19/4/1
4.1Avant-projet de norme pour les racines, les rhizomes et les bulbes séchés : prescriptions spécifiques pour le gingembre sec30/08/2018
CX/SCH 19/4/4
6.1Avant-projet de norme de groupe pour les feuilles culinaires séchées - Spécifications particulières au basilic séché 01/10/2018
CX/SCH 19/4/7
4.2Rapport du groupe de travail électronique sur l'avant-projet de norme pour l'ail séché et déshydraté01/10/2018
CX/SCH 19/4/5
9Propositions de nouveaux travaux12/10/2018
CX/SCH 19/4/11
2Questions soumises par la Commission du Codex Alimentarius et ses organes subsidiaires29/10/2018
CX/SCH 19/4/2
3.11Observations à l’étape 3 en réponse à la CL 2018/54/OCS-SCH16/11/2018
CX/ SCH 19/4/3 Add.1
4.21Observations à l’étape 3 en réponse à la CL 2018/56/OCS-CCSCH 19/11/2018
CX/SCH 19/4/5 Add.1
4.11Observations à l’étape 3 en réponse à la CL 2018/55/OCS-SCH20/11/2018
CX/SCH 19/4/4 Add.1
6.11Observations à l’étape 3 en réponse à la CL 2018/58/OCS-SCH 20/11/2018
CX/SCH 19/4/7 Add.1
7.11Observations à l’étape 3 en réponse à la CL 2018/59/OCS-SCH20/11/2018
CX/SCH 19/4/8 Add.1
8.11Observations à l’étape 3 en réponse à la CL 2018/60/OCS-SCH 20/11/2018
CX/SCH 19/4/9 Add.1
8.2Avant-projet de norme pour le safran29/11/2018
CX/SCH 19/4/10
13Template for the Standard layout 22/11/2018
SCH/4 INF/01
5.11Observations à l'étape 3 en réponse à la CL 2018/57/OCS-SCH30/11/2018
CX/SCH 19/4/6 Add.1
5.1Rapport du groupe de travail en ligne sur l'avant-projet de norme pour le piment et le paprika, séchés ou déshydratés12/12/2018
CX/SCH 19/4/6 Rev
8.21Observations à l’étape 3 en réponse à la CL 2018/61/OCS-SCH 03/01/2019
CX/SCH 19/4/10 Add.1
2.1Questions supplémentaires09/01/2019
CX/SCH 19/4/2 Add.1
20Répartition des Compétences entre l'Union Européenne et ses Etats membres14/01/2019
CRD/01
14Informations sur les activités d’autres organisations internationales portant sur le travail du CCSCH12/10/2018
SCH/4 INF/02
Rapport de la quatrième Session du CCSCH12/03/2019
REP19_SCH
0.1Information for delegates09/08/2018
0.11Additional Information for delegates14/12/2018
22Grouping format for spices and culinary herbs – Example of Codex General Standard for Dried Fruits and Berries14/01/2019
CRD/03
3.12Additional comments17/01/2019
CX/ SCH 19/4/3 Add.2
4.12Additional comments17/01/2019
CX/SCH 19/4/4 Add.2
8.22Additional comments17/01/2019
CX/SCH 19/4/10 Add.2
7.12Additional comments17/01/2019
CX/ SCH 19/4/8 Add.2
6.12Additional comments17/01/2019
CX/SCH 19/4/7 Add.2
4.22Additional comments17/01/2019
CX/SCH 19/4/5 Add.2
5.12Additional comments17/01/2019
CX/SCH 19/4/6 Add.2
8.121Additional comments17/01/2019
CX/SCH 19/4/9 Add.2
23Comments from Mexico, and Morocco17/01/2019
CRD04
24Comments from Nigeria, and Morocco17/01/2019
CRD05
25Comments from Indonesia and Nigeria17/01/2019
CRD06
26Comments from Indonesia, Nigeria and Morocco17/01/2019
CRD07
28Comments from Morocco17/01/2019
CRD09
27Comments from Nigeria17/01/2019
CRD08
29Typing of Methods of Analysis - Comments of India17/01/2019
CRD10
31Secretariat report of ISO/TC34/SC 717/01/2019
CRD12
30Comments from Ghana 17/01/2019
CRD11
21Report of the In-Session Working Group on Priorities and Group Standards23/01/2019
CRD02
32Proposals for new work (Replies to CL 2017/67-SCH) - submitted by India and Iran09/12/2016
CRD13
33All files zip collection