|
Relevant documents:
1._ AOAC Official Method 931.04, Moisture in Cacao Products
2._ AOAC Official Method 963.15, Fat in Cacao Products Soxhlet
Extraction
3._ CAC/RCP 1, International Code of Practice – General Principles of
Food Hygiene
4._ CAC/GL 21, Principlesfor the
Establishment and Application of Microbiology in Foods
5._ CAC/GL 66 Guidelines for The Use of
Flavourings
6._ CAC/GL 75 Guidelines on Substances Used
As Processing Aids
7._ CODEX STAN 87, Standard for Chocolate and Chocolate Products
8._ CODEX STAN 1, FoodLabelling of
PackagedFoods
9._ Codex Stan 192, Codex Alimentarius Commission
General Standard for Food Additive Addendum
10._ 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
11._ 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
12._ ISO 21528-1 Microbiology of the food chain — Horizontal method for
the detection and enumeration of Enterobacteriaceae — Part 1: Detection of
Enterobacteriaceae
13._ ISO 6579, Microbiology of food and animal feeding stuffs -
Horizontal method for the detection of Salmonella spp.
14._ ISO 6888-1:2021 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
15._ ISO 16649-1 Microbiology of the food chain — Horizontal method for
the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1:
Colony-count technique at 44 degrees C using membranes and
5-bromo-4-chloro-3-indolyl beta-D-glucuronide
16._ 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 44oC using 5-bromo-4-chloro-3-indolyl beta-D- glucuronide.
|