Code of hygienic practice for spices and dried aromatic herbs
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 | |
| 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 |