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Relevant documents:
1._
AOAC 952.13,
Arsenic in food ― Silver diethyldibocarbamate method
2._
AOAC 972.23,
Lead in fish ― Atomic absorption spectrophotometric method
3._
AOAC 973.34,
Cadmium in food ― Atomic absorption spectrophotometric method
4._
AOAC 983.20,
Mercury (methyl) in fish and shellfish ― Gas chromatographic method
5._
CXG 21,
Principles and guidelines for establishment and application of
microbiological criteria related to foods
6._
CXG 31,
Guidelines for the sensory evaluation of fish and shellfish in laboratories
7._
CXC 1, General
principles of food hygiene
8._
CXC 23, Code of
hygienic practice for low-acid and acidified low-acid canned foods
9._
EAS 39, Code of
practice for hygiene in the food and drink manufacturing industry
10._
CXG 50, General
guidelines on sampling
11._
CXC 52, Code of
practice for fish and fishery products
12._
EAS 12, Potable
water — Specification
13._
EAS 38,
Labelling of pre-packaged foods — General requirements
14._
EAS 803,
Nutrition labelling — Requirements
15._
EAS 804, Claims
on food — Requirements
16._
EAS 805, Use of
nutrition and health claims — Requirements
17._
45, General
standard for food additives
18._
ISO 15089,
Water quality — Guidelines for selective immunoassays for the determination
of plant treatment and pesticide agents
19._
ISO 16050,
Foodstuffs — Determination of aflatoxin B1, and the total content of
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High
performance liquid chromatographic method
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