US CAC/RCP 42-1995 (Revised in 2014)

Code of hygienic practice for spices and dried aromatic herbs

UGX 20,000/=


Abstract

This Uganda Standard covers the minimum requirements of hygiene for growing, harvesting and post-harvest practices (e.g. curing, bleaching, blanching, cutting, drying, cleaning, grading, packing, transportation and storage, including disinfestation and fumigation), processing establishment, processing technology and practices (e.g. grinding, blending, freezing and freeze-drying, treatments to reduce the microbial load), packaging and storage of spices and dried aromatic herbs. (This standard cancels and replaces US CODEX/RCP 42:1995, Code of hygienic practice for spices and dried aromatic herbs which has been technically revised). This standard was PUBLISHED on 2015-12-15.

Price UGX 20,000/=
Category FOOD, AGRICULTURE AND FORESTRY STANDARDS
Status Voluntary
Format PDF
TC UNBS/TC 2-Food and Agriculture Standards
ICS 67.040 Food products in general; 67.020 Processes
Language English
Edition 1st Edition
Sales Rating    

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