LIST OF PUBLISHED STANDARDS

Transcription

1 Report : Page o : Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04 SS 49:0.0 ible gelatin SS 88:007.0 Commercial dextrose and liquid glucose SS 89:007.0 Commercial lactose SS 40:007.0 Canners' sucrose SS 68:004/SDC HS 5:004 Food grade salt SS 45:007.0 Castor and icing sugars for household and confectionery use SS 798:0.0 Bottled tomato sauce CKS 8:009.0 Custard powder CKS 40:009.0 Baking powder CKS 6:009.0 Mustard powder CKS 6:009.0 Jelly crystals CKS 68:009.0 Worcestershire sauce CKS 646:009.0 Dehydrated vegetables SBS/TC 04/SC 05 SS 4:0/SO 707:008 Milk and milk products - Guidance on sampling SS 5:0/SO :00 Milk - Determination of fat content - Gravimetric method (Reference method) mendment otes: - ational or - nternational - mendment, C - Corrigendum on mendment, C - Corrigendum, D - ddendum, E - Erratum, - nformation Sheet, K - Collective mendment, S - Supplemen

2 Report : Page o : Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04/SC 05 SS 8:0/SO 76:008 SS 479:006/SO 578:004 SS 678: Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method) Milk and milk products - Determination of copper content - Photometric method (Reference method) Sterilized milk SS 679:0.0 Pasteurized milk SS 75:005/SO 75:004 SS 446:0/SO 446:008 Cheese and processed cheese products - Determination of fat content - Gravimetric method (Reference method) Milk - Determination of fat content SS 450:04/SO 450:008 4 Cream - Determination of fat content - Gravimetric method (Reference method) SS 557:005/SO 557:004 Dried milk - Determination of moisture content (Reference method) SS 5764:0/SO 5764 DF 08:009 SS 594:0/SO 594:006 SS 67:0/SO 67:00 SS 86:005/SO 86 DF :00 SS 8968-:07/SO DF 0-:04 4 Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method Milk, cream and evaporated milk - Determination of total solids content (Reference method) Milk and milk products - General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination Milk - Determination of nitrogen content Part : Kjeldahl method SS :07/SO DF 0-4:06 Milk and milk products -- Determination of nitrogen content -- Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) mendment otes: - ational or - nternational - mendment, C - Corrigendum on mendment, C - Corrigendum, D - ddendum, E - Erratum, - nformation Sheet, K - Collective mendment, S - Supplemen

3 Report : Page o : Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04/SC 05 SS 96:005/SO 96:999 SS 06:0.0 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments The cleaning and disinfecting of dairy equipment and soft-serve dispensing units SS 85:005/SO 85:004 Milk - Determination of lactulose content - Enzymatic method SS 870:0/SO 870:009 SS 5648:005/SO 5648:004 Milk and milk products - Determination of fat content - General guidance on the use of butyrometric methods Butter - Determination of salt content - Potentiometric method SBS/TC 04/SC 09 SS 7:06.0 Glassware and equipment for microbiological tests SS 48:007/SO 48:006 SS 48:007/SO 48:006 SS 48:007/SO 48:00 SS 48-:07/SO 48-:0 SS 48-:07/SO 48-:0 SS 555:008 detection and enumeration of coliforms - Most probable number technique Microbiology of feed and animal feeding enumeration of coliforms - Colony-count technique enumeration of microorganisms - Colonycount technique at 0 C Microbiology of the food chain - Horizontal method for the enumeration of microorganisms Part : Colony count at 0 C by the pour plate technique Microbiology of the food chain - Horizontal method for the enumeration of microorganisms Part : Colony count at 0 degrees C by the surface plating technique Media and reagents for microbiological tests SS 576:008 Examination for the presence of viable spores of mesophilic Clostridium organisms in foods SS 576:008 Examination for the presence of viable Bacillus anthracis in foods mendment otes: - ational or - nternational - mendment, C - Corrigendum on mendment, C - Corrigendum, D - ddendum, E - Erratum, - nformation Sheet, K - Collective mendment, S - Supplemen

4 Report : Page o : 4 Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04/SC 09 SS 576:006 Efficacy of cleaning plant, equipment and utensils: swab technique SS 6:007 Enumeration of sulfate-reducing bacteria - Most probable number (MP) technique SS 696:006.0 Examination for the presence of viable pathogenic Vibrio organisms in foods SS 657:007.0 Microbiological examination of canned meat and fish products SS 667:007.0 Enumeration of lipolytic and oxidative organisms in foodstuffs SS 668:007.0 Microbiological examination of foodstuffs in retort pouches SS 6579:00/SO 6579:00 SS 6887-:999/SO 6887-:999 SS 6887-:004/SO 6887-:00 SS 6887-:004/SO 6887-:00 SS :004/SO :00 4 detection of Salmonella spp. stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part : General rules for the preparation of the initial suspension and decimal dilutions stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part : Specific rules for the preparation of meat and meat products stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part : Specific rules for the preparation of fish and fishery products stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products C mendment otes: - ational or - nternational - mendment, C - Corrigendum on mendment, C - Corrigendum, D - ddendum, E - Erratum, - nformation Sheet, K - Collective mendment, S - Supplemen

5 Report : Page o : 5 Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04/SC 09 SS 6888-:999/SO 6888-:999 SS 6888-:999/SO 6888-:999 SS 6888-:005/SO 6888-:00 SS 78:008/SO 78:007 SS 75:005/SO 75:005 SS 79:005/SO 79:004 SS 797:007/SO 797:004 SS 7954:987/SO 7954:987 SS 07-:009/SO 07-:006 SS :07/SO :04 SS 90-:996/SO 90-:996 enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part : Technique using Baird- Parker agar medium enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part : Technique using rabbit plasma fibrinogen agar medium enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part : Detection and MP technique for low numbers stuffs - General requirements and guidance for microbiological examinations detection and enumeration of presumptive Escherichia coli - Most probable number technique enumeration of presumptive Bacillus cereus - Colony-count technique at 0 C enumeration of Clostridium perfringens - Colony-count technique Microbiology - General guidance for enumeration of yeasts and moulds - Colony count technique at 5 C stuffs - Horizontal method for detection and enumeration of Campylobacter spp. Part : Detection method Microbiology of food, animal feed and water - Preparation, production, storage and performance testing of culture media detection and enumeration of Listeria monocytogenes Part : Detection method mendment otes: - ational or - nternational - mendment, C - Corrigendum on mendment, C - Corrigendum, D - ddendum, E - Erratum, - nformation Sheet, K - Collective mendment, S - Supplemen

6 Report : Page o : 6 Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04/SC 09 SS 90-:998/SO 90-:998 SS 70:07/SO 70:00 detection and enumeration of Listeria monocytogenes Part : Enumeration method Meat and meat products - Enumeration of presumptive Pseudomonas spp SS 54:998/SO 54:998 SS 6649-:08/SO 6649-:00 SS 6649-:08/SO 6649-:00 SS 6649-:07/SO 6649-:05 SS 6654:00/SO 6654:00 SS 7604:07/SO 7604:05 enumeration of mesophilic lactic acid bacteria - Colony-count technique at 0 C enumeration of beta-glucuronidase-positive Escherichia coli - Part : Colony-count technique at 44 degrees Celcius using membranes and 5-bromo-4-chloro--indolyl beta-d-glucuronide enumeration of beta-glucuronidase-positive Escherichia coli - Part : Colony-count technique at 44 degrees C using 5-bromo-4- chloro--indolyl beta-d-glucuronide Microbiology of the food chain -- Horizontal method for the enumeration of betaglucuronidase-positive Escherichia coli -- Part : Detection and most probable number technique using 5-bromo-4-chloro--indolyl-ß- D-glucuronide. detection of Escherichia coli O57 Microbiology of the food chain -- Carcass sampling for microbiological analysis SS 859:004/SO 859:004 SS 57-:009/SO 57-:008 stuffs - Horizontal methods for sampling techniques from surfaces using contact plates and swabs enumeration of yeasts and moulds Part : Colony count technique in products with water activity greater than 0, mendment otes: - ational or - nternational - mendment, C - Corrigendum on mendment, C - Corrigendum, D - ddendum, E - Erratum, - nformation Sheet, K - Collective mendment, S - Supplemen

7 Report : Page o : 7 Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04/SC 09 SS 57-:07/SO 57-:008 SS 58-:005/SO 58-:004 SS 58-:005/SO 58-:004 SS 567:005/SO 567:004 CKS 9:009.0 stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part : Colony count technique in products with water activity less than or equal to 0,95 stuffs - Horizontal methods for the detection and enumeration of Enterobacteriaceae Part : Detection and enumeration by MP technique with pre-enrichment stuffs - Horizontal methods for the detection and enumeration of Enterobacteriaceae Part : Colony-count method detection of Shigella spp. Meat extract CKS 90:008.0 Soup powder and gravy powder CKS 458:008.0 Protein, vitamin, mineral (PVM) supplementary food mixture CKS 6:008.0 Textured soya protein foodstuffs SBS/TC 04/SC 0 SS 489:009 Good Manufacturing Practice in the animal feed industry SS 898:0 Good manufacturing practices for the self mixing of feed in the livestock industry SBS/TC 04/SC SS 005:009/SO 005:007 SS 77:05 Traceability in the feed and food chain - General principles and basic requirements for system design and implementation Olive oils and olive-pomace oils SS 875:007.0 ible oils SS 657:00/SO 657:00 nimal and vegetable fats and oils - Determination of saponification value mendment otes: - ational or - nternational - mendment, C - Corrigendum on mendment, C - Corrigendum, D - ddendum, E - Erratum, - nformation Sheet, K - Collective mendment, S - Supplemen

8 Report : Page o : 8 Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04/SC SS 840:00/SO 840:00 nimal and vegetable fats and oils - Determination of content of polar compounds CKS 9:009.0 Peanut butter CKS 60:009.0 Mayonnaise, salad cream and salad dressing SBS/TC 04/SC SS 909:08 Pet food - utritional and manufacturing requirements SBS/TC 04/SC 4 SS 448:04.0 Wax emulsion for coating citrus fruit SBS/TC 04/SC 7 SS 0049:0 4.0 Food safety management - Requirements for prerequisite programmes (PRPs) SS 056:04.0 The handling of chilled and frozen foods SS 00:007.0 Requirements for a Hazard nalysis and Critical Control Point (HCCP) system SS 0:008/SO 0:00 SS 459:006/SO 459:00 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs to packaging Safety of machinery - Hygiene requirements for the design of machinery SS 56:00/SO 56:00 Guidelines on the application of SO 900:000 for the food and drink industry SS 000:005/SO 000:005 STS 00-:04/SO/TS 00-:009 Food safety management systems - Requirements for any organization in the food chain Prerequisite programmes on food safety - Part : Food manufacturing STS 00-:04/SO/TS 00-:0 Prerequisite programmes on food safety - Part : Catering STS 00-4:05/SO/TS 00-4:0 Prerequisite programmes on food safety - Part 4: Food packaging manufacturing mendment otes: - ational or - nternational - mendment, C - Corrigendum on mendment, C - Corrigendum, D - ddendum, E - Erratum, - nformation Sheet, K - Collective mendment, S - Supplemen

9 Report : Page o : 9 Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04/SC 7 SBS/TC 04/SC 0 SS 00:04/SO/TS 00:0 SS 004:06/SO/TS 004:005 Food safety management systems - Requirements for bodies providing audit and certification of food safety management systems Food safety management systems - Guidance on the application of SO 000: mendment otes: - ational or - nternational - mendment, C - Corrigendum on mendment, C - Corrigendum, D - ddendum, E - Erratum, - nformation Sheet, K - Collective mendment, S - Supplemen