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Other
relevant documents and language(s) in which these are available:
1._ CODEX STAN 193, Codex General Standard for Contaminants and Toxins
in foods
2._
CODEX STAN 192,
Codex General Standard for foods additives
3._ TZS 4, Rounding off numerical values
4._ TZS 109, Food processing units - Code of hygiene - General
5._ TZS 111, Bakery units – Code of hygiene
6._ TZS 118, Microbiology of food and animal feeding stuffs -
Horizontal method for the enumeration of microorganisms - Colony-count
technique at 30 °C
7._ TZS 122-1, Microbiology of food and feeding stuffs - Horizontal
method for the detection of Salmonella spp.
8._ TZS 125-1, Microbiology of the food chain — Horizontal method for
the enumeration of coagulase- positive staphylococci (Staphylococcus aureus
and other species) Part 1: Method using Baird- Parker agar medium
9._ TZS 155, Sugar confectionery - Methods of sampling and analysis
10._ TZS 538, Pre -packaged food labeling - general requirements
11._ TZS 731, Microbiology of food and feeding-stuffs - Horizontal
method for the detection and enumeration of presumptive Escherichia Coli - Most Probable Number
Technique
12._ TZS 2426-2, Microbiology of food and animal feeding stuffs —
Horizontal method for the enumeration of yeasts and moulds Part 2: Colony
count technique in products with water activity less than or equal to 0.95
13._ TZS 2753, Bakery products - methods of sampling
14._
TZS 3229,
Foodstuffs-Determination of water activity
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