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Relevant
documents:
1._
ARS 56 Standard
for Labelling of Pre-packaged Foods
2._
ARS 1000-2
Sustainable cocoa — Part 2: Requirements for Cocoa Quality and Traceability
3._
FDA Guidelines
for Food Hygienic Practices, 2004.
4._
CAC/RCP
1-1969-Rev.4-2003 Codex Alimentarius Commission - General Principles of Food
Hygiene
5._
Codex Stan 192
General Standard for Food Additives
6._
CXS 234
Recommended methods of analyses and sampling
7._
Codex 193 -1995
General Standard for Contaminants and Toxins in Food and Feed
8._
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
9._
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
10._
ISO 21527-1
Microbiology of food and animal feeding stuffs — Horizontal method for the
enumeration of yeasts and moulds – Part 1: Colony count technique in products
with water activity greater than 0,95
11._
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
12._
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
13._
ISO 6579-1
Microbiology of the food chain — Horizontal method for the detection,
enumeration and serotyping of Salmonella – Part 1: Detection of Salmonella
spp.
14._
ISO/TS 6579-2
Microbiology of food and animal feed — Horizontal method for the detection,
enumeration and serotyping of Salmonella – Part 2: Enumeration by a
miniaturized most probable number technique
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