Specialized Section on Standardization of Meat (GE.11)

Ninth Session, 27-29 March 2000
to be held in the Palais des Nations, Geneva, Salle IX
commencing at 10.00 hrs on Tuesday, 28 March 2000 *

* There will be a Meeting of Rapporteurs on Monday, 27 March 2000, commencing at 9:30 hrs within the framework of the Specialized Section. Language interpretation will be provided.
NOTE by the secretariat: Documents not received by the secretariat by the deadline (10 weeks before the meeting) will be distributed before the meeting in the original language if received until 6 weeks before the session or at the session as informal papers if received later. They will also be available on the homepage if sent in electronic format.

1. Adoption of the agenda TRADE/WP.7/GE.11/2000/1
English French Russian
2. Election of officers
3. Matters of interest since the eighth session TRADE/WP.7/GE.11/2000/2
English French Russian
4. Results of the Meetings of Rapporteurs
(a) General Requirements TRADE/WP.7/GE.11/2000/3
English French Russian
(b) Bovine specific section TRADE/WP.7/GE.11/2000/4
English French Russian
(c) Summary text for individual product specifications TRADE/WP.7/GE.11/2000/5
English French Russian
(d) Reformatting of the porcine standard TRADE/WP.7/GE.11/2000/6
English French Russian
4. UN/ECE quality trade mark
5. Publications
6. Preparation of the meetings of rapporteurs and the next session of the Specialized Section
(a) Date and place
(b) Future work
7. Preparation of the 56th session of the Working Party on Standardization of Perishable Produce and Quality Development
8. Operational activities
9. Other business
10. Election of officers
11. Adoption of the report

For the proposed timetable and notes to the agenda see TRADE/WP.7/GE.11/1999/1


Contributions should be sent to the secretariat either on diskette or by mail to:

Food Standards Officer
UN/ECE Trade Division
Palais des Nations
Office 432
1211 Geneva 10
Tel: (41) 22 917 2450
Fax: (41) 22 917 0041

or by email to:


Meeting documentation will be available on our homepage: