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Relevant
documents:
1._
CXS 192, General
Standard for Food Additives
2._
CXS 193, Codex
general standard for contaminants and toxins in food and feed
3._
EAS 900,
Cereals and pulses — Sampling
4._
ISO 712-1,
Cereals and cereal products — Determination of moisture content Part 1:
Reference method
5._
ISO 5498,
Agricultural food products — Determination of crude fibre content — General
method
6._
ISO 4833-1,
Microbiology of the food chain — Horizontal method for the enumeration of
microorganisms — Part 1: Colony count at 30 °C by the pour plate technique
7._
ISO 4833-2,
Microbiology of the food chain — Horizontal method for the enumeration of
microorganisms — Part 2: Colony count at 30 °C by the surface plating
technique
8._
ISO 6579-1,
Microbiology of the food chain — Horizontal method for the detection,
enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella
spp.
9._
ISO 16649-2,
Microbiology of food and animal feeding stuffs — Horizontal method for the
enumeration of beta- glucuronidase -positive Escherichia coli — Part 2:
Colony count technique at 44 degrees C using 5-bromo-4-chloro-3-indoly
beta-D- glucuronide
10._
ISO 21527-2 ISO
21527-2, 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
11._
ZNS 22, Wheat
flour – Specification
12._
ZNS 52,
Fortified edible salt— Specification
13._
ZNS 57, Potable
water — Specification
14._
ZNS 61,
Packaging and labeling of food
15._
ZNS 296, Code
of hygienic practices for bakeries
16._
ZNS 420,
Fortified wheat flour — Specification
17._
ZNS 706,
Baker's yeast — Specification
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