Foodlaw-Reading

Dr David Jukes, The University of Reading, UK

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Food Law News - FAO / WHO / WTO / Codex - 2018

Codex Meeting Report, 25 January 2019

CODEX - Codex Committee on Spices and Culinary Herbs (4th Session)

Given below is the Summary and Status of Work table presented in the Report of the 4th Session of the Codex Committee on Spices and Culinary Herbs held in Thiruvananthapuram, Kerala, India, 21–25 January 2019.

Report of the 4th Session of the Codex Committee on Spices and Culinary Herbs

A copy of the report can be downloaded from the Codex website (click on image)

 

Responsible Party

Purpose

Text/Topic

Code

Step

Para(s)

Members CCEXEC77 CAC42

Adoption

Proposed draft standard for dried or dehydrated garlic

N04-2017

5/8

47

Adoption

Proposed draft standard for dried oregano

N06-2014

5

30 (i)

Adoption

Proposed draft standard for dried roots, rhizomes and bulbs — dried or dehydrated ginger

N02-2017

5

39 (i)

Adoption

Proposed draft standard for dried basil

N05-2017

5

66 (i)

 

Adoption

Proposed draft standard for dried floral parts – dried cloves

N08-2017

5

88 (i)

Adoption

Proposed draft standard for saffron

N06-2017

5

95 (i)

 

CAC42 CCEXEC77 CCCF

Information

Clarification on the Format for Codex Commodity Standards in the Procedural Manual whether Codex Codes of Practice e.g. CXC74-2014 can be referenced under the provisions for contaminants

26

Extension of the timeline for completion of work on oregano to CCSCH5

30

CCFA CCFL CCMAS

Endorsement

Relevant sections of the:

  1. Proposed draft standard for dried or dehydrated garlic
  2. Proposed draft standard for dried oregano
  3. Proposed draft standard for dried roots, rhizomes and bulbs — dried or dehydrated ginger
  4. Proposed draft standard for dried basil
  5. Proposed draft standard for dried floral parts – dried cloves
  6. Proposed draft standard for saffron

30, 39, 47, 66, 88, 95

CCFA

Information/ Action

Alignment of food additives for spices and culinary herbs

9

Technological justification of food additives 

10

Clarify how processing aids could be addressed under the Section  “Food additives” in accordance with relevant provisions in the Procedural Manual;

39 (iii)

EWG (Turkey)  CCSCH5

Drafting

Proposed draft standard for Oregano 

6/7

30

EWG (Nigeria) CCSCH5 

Drafting

Proposed draft standard for dried roots, rhizomes and bulbs — dried or dehydrated ginger

6/7

39

EWG (India) CCSCH5

Drafting

Proposed draft standard for dried chili pepper and paprika

2/3

54

EWG (Egypt) CCSCH5

Drafting

Proposed draft standard for dried basil

6/7

66

EWG (Indonesia) CCSCH5

Drafting

Proposed draft standard for dried nutmeg

2/3

78

EWG (Nigeria) CCSCH5

Drafting

Proposed draft standard for dried floral parts – dried cloves

6/7

88

USA CCSCH5

Updating

Continuation with the task of updating the template

-

98


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