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CCFO26

油脂法典委员会
25/02/2019 - 01/03/2019 | 吉隆坡, 马来西亚



GENERAL INFORMATION

The 26th Session of the Codex Committee on Fats and Oils will be held at the Royale Chulan Hotel, Kuala Lumpur, Malaysia
from Monday February 25th to Friday March 1st 2019. The opening session will start at 9:30 am on Monday, February 25th 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.

PHYSICAL WORKING GROUP
The meeting of the Physical Working Group on the Draft Revision to the Standard for Olive and Olive Pomace Oils:

Revision of Sections 3 and 8 will be held at the same venue on Saturday 23 February 2019, starting at 09:00 hours.

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 February 2019.

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 codex@fao.org.

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.

相关文件

条目描述上传日期
EN
FR
ES
OL
文件参考
1Provisional Agenda30/05/2018
CX/FO 19/26/1
3Draft revision to the Standard for Named Vegetable Oils (Codex Stan 210-1999): Addition of Palm Oil with High Oleic Acid (OXG), at Step 705/10/2018
REP17/FO Appendix V
5.1Change in the Temperature for the Analysis of Refractive Index and Apparent Density of Palm Superolein, in CXS 210-199905/10/2018
CX/FO 17/25/CRD23
6Review of the list of acceptable previous cargoes on fats and oils 11/10/2018
CX/FO 19/26/9
11Discussion paper on the applicability of the fatty acid composition of other oils listed in Table 1 in relation to their corresponding crude form in the Standard for Named Vegetable Oils (CXS 210-1999) 17/10/2018
CX/FO 19/26/14
9Discussion paper on better management of the work of the Codex Committee on Fats and Oils17/10/2018
CX/FO 19/26/12
5.11Change in the temperature for the analysis of Refractive Index and Apparent Density (CSX 2010-1999) - Replies to CL 2017/60/OCS-FO04/10/2018
CX/FO 19/26/5
5.3Revision of the essential compostion of sunflowerseed oils 04/10/2018
CX/FO 19/26/7
5.2Replacement of Acid Value with Free Fatty Acids for virgin palm oil and inclusion of Free Fatty Acids for Crude Palm Kernel Oil08/11/2018
CX/FO 19/26/6
12Discussion paper on the inclusion of Free Fatty Acids as Quality Characteristics criteria for refined rice bran oils (CXS 210-1999) 09/11/2018
CX/FO 19/26/15
5.4Inclusion of Walnut oil, Almond oil, Hazelnut oil, Pistachio oil, Flaxseed oil and Avocado oil in CXS 210-199912/11/2018
CX/FO 19/26/8
4Proposed draft revision to the Standard for Olive Oils and Olive Pomace Oils CXS 33-1981): Revision of Sections 3, 8 and Appendix 19/11/2018
CX/FO 19/26/4 rev1
7Alignment of Food Additives Provisions in standards for Fats and Oils (except fish oils) and technological justification for the use of Emulsifiers in FC 02.1.2 of GSFA03/12/2018
CX/FO 19/26/10
8Monitoring of the application of the Codex Standard for Fish Oils (CXS 329-2017)11/12/2018
CX/FO 19/26/11
10Discussion paper on the inclusion of unrefined Edible Tallow in the Standard for Named Animal Fats (CXS 211-1999)04/10/2018
CX/FO 19/26/13
2Matters Referred by the Codex Alimentarius Commission and Other Subsidiary Bodies04/12/2018
CX/FO 19/26/2
3.1Draft revision to the Standard for Named Vegetable Oils (CXS 210- 1999): Addition of Palm Oil with High Oleic Acid (OXG) at Step 7 -Comments at Step 6 - Replies to CL 2017/73/OCS-CFFO05/10/2018
CX/FO 19/26/3
5.31Revision of the essential composition of sunflowerseed oils - Replies to CL 2018/78/OCS-FO02/01/2019
CX/FO 19/26/7 Add.1
5.21Comments at Step 3 - Reply to CL 2018/77/OCS-FO02/01/2019
CX/FO 19/26/6 Add.1
5.41Proposed draft revision to the standard for Named Vegetable Oils - Replies to CL 2018/79/OCS-FO28/01/2019
CX/FO 19/26/8 Add.1
4.1Proposed draft revision to the Standard for Oilve Oils and Olive Pomace Oils - Replies to CL 2018/76/OCS-FO28/01/2019
CX/FO 19/26/4 Add.1
2.1Matters Referred by the Codex Alimentarius Commission and Other Subsidiary Bodies18/02/2019
CX/FO 19/26/2 Add.1
101Division of Competence between the European Union and its Member States19/02/2019
CRD01
0REPORT OF THE 26TH SESSION03/04/2019
REP19/FO
0.1Information Notes for Participants23/10/2018
16Information submitted by the International Olive Council19/12/2018
CX/FO 19/26/INF01
17Information submitted by FAO/WHO10/01/2019
CX/FO 19/26/INF02
3.2Comments on the draft revision to the Standard for Named Vegetable Oils: Addition of Palm Oil with High Oleic Acid(OXG)15/02/2019
CX/FO 19/26/3 Add.1
4.2Comments on the proposed draft revision to the Standard for Olive Oils and Olive Pomace Oils: Revision of Sections 3, 8 and Appendix19/02/2019
CX/FO 19/26/4 Add.2
5.12Comments on the Proposed draft revision to the Standard for Named Vegetable Oils : change in the temperature for the analysis of refractive index and apparent density of plam superolein19/02/2019
CX/FO 19/26/5 Add.1
5.22Comments on the proposed draft revision to the Standard for Named Vegetable Oils : replacement of acid value with free fatty acids for virgin palm oil and inclusion of free fatty acids for crude palm kernel oil19/02/2019
CX/FO 19/26/6 Add.2
5.32Comments on the proposed draft revision to the standard for Named Vegetalbe oils : revision of the essential composition of sunflowerseed oils19/02/2019
CX/FO 19/26/7 Add.2
5.42Comments on the proposed draft revision to the standard for Named Vegetalbe oils : Inclusion of walnut oil, almond oil, hazelnut oil, pistachio oil, flaxseed oil and avocado oil19/02/2019
CX/FO 19/26/8 Add.2
106Comments of India on Agenda item 422/02/2019
CRD06
107Comments of Kenya on Agenda item 423/02/2019
CRD07
109Revised Proposed Draft Amendment to the Standard tor Named Vegetable Oils: Amend the values of refractive index and apparent density of palm superolein at 40°C (prepared by Malaysia)23/02/2019
CRD09
110Comments of India and Kenya on Agenda item 5.123/02/2019
CRD10
111Comments of India, Kenya and Malaysia on Agenda item 5.2 23/02/2019
CRD11
112Comments of India, Kenya and Turkey on Agenda item 5.3 23/02/2019
CRD12
113Comments of India, Kenya and Mexico on Agenda item 5.4 23/02/2019
CRD13
114Comments of EU on Agenda item 6 23/02/2019
CRD14
115Comments of Canada, India, Japan and Thailand on the Agenda item 7 23/02/2019
CRD15
116Comments of Norway, EU and GOED on agenda item 8 23/02/2019
CRD16
117Comments of EU on agenda item 9 23/02/2019
CRD17
118Comments of India and EU on agenda item 1123/02/2019
CRD18
119Comments of India and EU on agenda item 1223/02/2019
CRD19
108Comments of Colombia, India and Republic of Korea on Agenda item 3 23/02/2019
CRD08
102Report of the Physical Working Group on Olive Oil24/01/2019
CRD02
120Comments of Chile on the agenda item 8 25/02/2019
CRD20
121Comments of USA on agenda item 5.4 25/02/2019
CRD21
105Recommended Methods of Analysis and Sampling(CXS 234 A.1.1.Fats and Oils and Realted Products)25/02/2019
CRD05
122Comments of Ghana on agenda item 3, 5,1, ,5.2 and 5.325/02/2019
CRD22
123Comments of Uruguay on agenda item 425/02/2019
CRD23
125Opening Remarks - The minister of Health Malaysia25/02/2019
CRD25
126Opening Remarks -Vice Chair of CAC25/02/2019
CRD26
124Comments of Tunisia on agenda item 4 25/02/2019
CRD24
103The Report of in-session WG on agenda item 5.426/02/2019
CRD03
104Report of in-session WG on Alignment26/02/2019
CRD04
127All files zip collection