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Standard specification for methods of analysis for foods for infants and children
Alcoholic beverages - Methods of sampling and test
Starch and derived products - Heavy metals content - Part 1: Determination of arsenic content by atomic absorption spectrometry
Power transformers - Specification - Part 10: Determination of sound levels
Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for residues of veterinary drugs in foods
Code of Hygienic Practice for Tree Nuts
Code of hygienic practice for foods for infants and children
Code of hygienic practice for groundnuts (peanuts)
Code of hygienic practice for collecting, processing and marketing of natural mineral waters
Code of hygienic practice for spices and dried aromatic herbs
Code of hygienic practice for bottled/packaged drinking waters (other than natural mineral waters)
General guidelines on sampling
Code of practice for fish and fishery products
Code of hygienic practice for fresh fruits and vegetables
Code of Practice for the prevention and reduction of aflatoxin contamination in peanuts
(Revision in 2010), Code of practice for the prevention and reduction of aflatoxin contamination in Tree Nuts
Code of practice for prevention and reduction of ochratoxin A contamination in wine
Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying process
Milk and milk products - Methods for microbiological examination - Part 2-1: Enumeration of coliforms ? Colony count technique at 30 Degrees Celicius
Milk and milk products - Methods of microbiological examination ? Part 2-2: Enumeration of coliforms ? Most probable number technique at 30 Degrees Celicius
Milk and milk products - Methods of microbiological examination ? Part 4:Swab test
Code of practice for the prevention and reduction of Ochratoxin A contamination in cocoa
Code of practice for reduction of Hydrocyanic Acid (HCN) in cassava and cassava products
Code of practice for low-moisture foods
products - Test methods
Milk powders ? Methods of analysis ? Part 1: Determination of ash and alkalinity
Milk powders - Assessment of heat class - Heat-number reference method
Method for sampling of cereals (as grain)
Coffee and its products - Glossary of terms
Sodium chloride for industrial use - Determination of cadmium content
Sodium chloride for industrial use - Determination of copper content
Sodium chloride - Determination of lead content
Sodium chloride - Determination of mercury content
Sodium chloride - Determination of pH and total alkalinity
Sodium chloride - Determination of iron content
Sodium chloride - Determination of anti-caking additives content of salt
Code of Practice for the handling, processing, storage, and placing on the market of fish and fishery products
General requirements for establishing a Hazard Analysis Critical Control Points (HACCP) - Programme for Food Processing Establishments
Fish and fishery products - Determination of the concentration of Total Volatile Basic Nitrogen (TVBN)
Milk and dried milk, butter milk and butter milk powder, whey and whey powder - Determination of phosphatase activity
Code of hygienic practice for milk and milk products
Foodstuffs - Method for determination of arsenic
General standard for use of dairy terms
Methods for microbiological examination of foods - Part 1: General procedures and techniques
Methods for microbiological examination of foods - Part 5: Enumeration of coagulase-positive Staphylococci
Methods for microbiological examination of foods - Part 6: Examination for Salmonella Spp
Methods for microbiological examination of foods - Part 7: Examination for Clostridium Botulinum and Clostridium Botulinum toxin
Methods for microbiological examination of foods - Part 8: Enumeration of Yeast and Moulds in Foods
vegetables and derived products - Sampling and test methods - General
Glossary of terms used in tea trade
Ethanol for Industrial use - Methods of test - Part 1: General
Ethanol for Industrial use - Methods of test - Part 2: Detection of alkalinity or determination of acidity to phenolphthalein
Ethanol for Industrial use - Methods of test Part 3: Estimation of content of carbonyl compounds present in small amounts - Photometric method
Ethanol for Industrial use - Methods of test Part 4: Estimation of content of carbonyl compounds present in moderate amounts - Titrimetric method
Ethanol for Industrial use - Methods of test Part 5: Determination of aldehydes Content - Visual calorimetric method
Ethanol for Industrial use - Methods of test Part 6: Test for miscibility with water
Ethanol for Industrial use - Methods of test Part 7:Determination of methanol content [Methanol content between 0.01% to 0.02% (v/v)] - photometric method
Ethanol for Industrial use - Methods of test Part 8: Determination of methanol content [Methanol contents between 0.10% and 1.50% (v/v) - Visual Calorimetric method
Ethanol for Industrial use - Methods of test Part 9: Determination of esters content - Titrimetric method after saponification
Ethanol for Industrial use - Methods of test Part 10: Estimation of hydrocarbons content - Distillation method
Ethanol for Industrial use - Methods of test Part 11: Test for detection of furfural
Ethanol for Industrial use - Methods of test Part 12: determination of permanganate time
Determination of water - Karl Fischer method (General method)
Volatile organic liquids for industrial use - Determination of dry residue after evaporation on a water bath - General method
Liquid chemical products for industrial use - Determination of absolute density at 20 Degrees Celicius
Determination of Lead Content - Flameless atomic absorption spectrometric method
Code of hygiene for transportation of edible fats and oils in bulk
Cereals, pulses and other food grains - Nomenclature
Cereals - Vocabulary
Sorghum - Determination of tannin content
Milled cereal products - Methods of test (General methods)
Rice - Determination of extraneous matter, broken kernels, defective kernels and other kinds of rice
Glossary of terms used in confectionery
Cereals and pulses -- Determination of the mass of 1000 grains
Oilseeds - Sampling
Packaging for the international transport of fresh fruits or refrigerated fruits and vegetables - Recommendations
Code of hygienic practice for dried fruits
Pulses - Determination of impurities, size, foreign odours, insects, and species and variety - Test methods
Code of hygiene practice for oilseeds handling and milling
Code of practice for production, handling and processing of solar dried fruits
Code of practice for apiary management, handling and processing of bee products
Determination of content of impurities
Oilseeds - Determination of oil content (Reference method)
Animal and vegetable fats and oils - Determination of acid value and acidity
Animal and vegetable fats and oils - Preparation of test sample
Animal and vegetable fats and oils - Determination of moisture and volatile matter content
Animal and vegetable fats and oils - Determination of insoluble impurities content
Oilseeds - Determination of moisture and volatile matter content
Spices and condiments - Botanical nomenclature
Milk and milk products - Guidance on sampling
Cereals and cereal products - Determination of moisture content (Basic reference method)
Cereals and cereal products -- Determination of moisture content -- Reference method
Oilseeds - Determination of acidity of oils
Requirements for handling and transportation of slaughter animals
Requirements for the design and operation of abattoirs and slaughterhouses
Hygienic requirements for butcheries
Requirements for hygiene in the production of packaged meat products (processed or manufactured)
Cassava and cassava products - Determination of total cyanogens - Enzymatic assay method
Fruit and vegetable products - Determination of titratable acidity
Fruit and vegetable products - Determination of water-insoluble solids

(Total : 2354) - Voluntary Standards