TANZANIA BUREAU OF STANDARDS
|
|
- Marlene Dorsey
- 5 years ago
- Views:
Transcription
1 TBS/AFDC14 (4837) P3 DRAFT TANZANIA STANDARD Provolone cheese Specification TANZANIA BUREAU OF STANDARDS
2 PROVOLONE CHEESE SPECIFICATION TBS/AFDC14 (4837) P3 0. FOREWORD Provolone cheese is a ripened firm/semi-hard cheese made by pasta filata processing which consists of heating curd of a suitable ph value, kneading and stretching until the curd is smooth and free from lumps. Still warm, the curd is cut and moulded, then firmed by cooling in chilled water or brine. Other processing techniques, which give products with the same physical, chemical and organoleptic characteristics, are allowed. This Tanzania standard is prepared to guide the production of and to ensure the safety and quality of provolone cheese produced and or traded in the country. In the preparation of this Tanzania standard assistance was drawn from Codex Standard For Provolone cheese. In reporting the result of a test or analysis made in accordance with this standard, if the final value observed or calculated, is to be rounded off, it shall be done in accordance with TZS 4 (See clause 2). 1.0 SCOPE This Tanzania standard specifies requirements, methods of test and sampling for Provolone cheese intended for human consumption. 2.0 REFERENCES For the purpose of this Tanzania Standard, the following references shall apply. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies: TZS 4 Rounding off numerical values TZS 109 Food processing units code of hygiene TZS 112 Milk Production, processing, transportation and distribution code of hygiene TZS 119 Microbiology General guidance for the enumeration of coliforms Most Probable Number technique (MPN). TZS 122 Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. TZS Milk and milk products sampling for microbiological examination. TZS 125 Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 1: Technique using Baird-parker agar medium Amendment 1: Inclusion of precision data. TZS 131 Microbiology - General guidance for enumeration of yeast and moulds Colony count technique at 25 ºC. TZS 450 Cheese methods of sampling and test. TZS 538 Labelling of pre-packaged foods General requirements TZS 731 Microbiology of food and feeding stuffs Horizontal method for detection and enumeration of presumptive Escherichia coli Most Probable Number Technique TZS 852(Part 2) Microbiology of food and animal feeding stuffs Horizontal method for detection and enumeration of Listeria monocytogenes - Enumeration method (Identical to ISO ) TZS 1292 Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) 1
3 3.0 TERMS AND DEFINITIONS For the purpose of this standard, the following terms and definitions shall apply: 3.1 provolone cheese a ripened firm/semi-hard pasta filata cheese obtained by coagulating milk with cultures of harmless lactic acid producing bacteria, non-animal rennet or other suitable coagulating enzymes. 3.2 pasta filata a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses. 3.3 ripened cheese a cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question. 3.4 cheese surface the outside layer of the cheese or parts of the cheese, even in the sliced, shredded or grated form, which includes the outside of the whole cheese, disregarding whether a rind has been formed or not. 3.5 rind a semi-closed layer with a lower moisture content developed outside of the cheese during ripening of the moulded cheese curd in natural creation or environments in which the air humidity and, possibly, air composition are controlled. 4.0 REQUIREMENTS 4.1 General requirements Raw materials Cows milk or buffaloes milk, or their mixtures, and products obtained from these milks Permitted ingredients - Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other harmless micro-organisms; - Rennet or other safe and suitable coagulating enzymes; - Sodium chloride and Potassium chloride as a salt substitute; - Potable water; - Safe and suitable enzymes to enhance the ripening process; - Safe and suitable processing aids as per Codex General standard for Food Additives Essential manufacturing characteristics The principal starter culture microorganisms shall be Lactobacillus helveticus, Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei Food additives Only those additives classes indicated as justified in the Table 1 below may be used for the product categories specified. Within each additive class, and where permitted according to Table 2, only those food additives listed below may be used and only within the functions and limits specified. Table 1: Additive classes Additive functional class Cheese mass Justified use Surface/rind treatment Colours: x 1 - Bleaching agents: - - 2
4 Acids: - - Acidity regulators: x - Stabilizers: - - Thickeners: - - Emulsifiers: - - Antioxidants: - - Preservatives: x x Foaming agents: - - Anti caking agents: - x 2 1 Only to obtain the colour characteristics, as described in sub clause For the surface of sliced, cut, shredded or grated cheese, only. X =The use of additives belonging to the class is technologically justified. =The use of additives belonging to the class is not technologically justified. Table 2: List of permitted food additives and levels of use INS no. Name of additive Maximum level Colours 160a(i) beta-carotene (synthetic) 160a(iii) beta-carotene (Blakeslea trispora) 160e beta-apo-8 -Carotenal 160f beta-apo-8 -Carotenoic acid, methyl or ethyl ester 160a(ii) beta-carotenes, vegetable 600 mg/kg 3 35 mg/kg Singly or in combination 160b(ii) Annatto extracts norbixinbased 25 mg/kg 171 Titanium dioxide Limited by GMP Preservatives 1105 Lysozyme Limited by GMP 200 Sorbic acid 201 Sodium sorbate 202 Potassium sorbate 203 Calcium sorbate 234 Nisin 12.5 mg/kg mg/kg based on sorbic acid. Surface Treatment only 235 Pimaricin (Natamycin) 2 mg/dm2 Not present at a depth of 5 mm. Surface Treatment only 239 Hexamethylene tetramine 25 mg/kg Expressed as formaldehyde 251 Sodium nitrate 37 mg/kg 252 Potassium nitrate 280 Propionic acid 281 Sodium propionate 282 Potassium propionate Acidity regulators 170(i) Calcium carbonate Limited by GMP 504(i) Magnesium carbonate Limited by GMP 575 Glucono delta-lactone Limited by GMP Anticaking agents 460(i) Microcrystalline cellulose Limited by GMP Singly or in combination(expressed as nitrate ion) mg/kg, Surface Treatment only*
5 460(ii) Powdered cellulose Limited by GMP 551 Silicon dioxide, amorphous 552 Calcium silicate 553(i) Magnesium silicate mg/kg 553(iii) Talc Singly or in combination 554 Sodium aluminosilicate Silicates calculated as silicon dioxide 556 Calcium aluminium silicate 559 Aluminium silicate Note: If there will be changes in the codex standards regarding the use of food additives in Provolone Cheese the new codex guidelines will prevail Provolone cheese shall; - have a near white or ivory through to light yellow or yellow colour. - have a fibrous texture with long stranded parallel-orientated protein fibres with or without a rind, which may be coated. - be suitable for cutting and, when aged, for grating as well. - Have no gas holes but few openings and splits are acceptable. - be cylindrical or pear-shaped, but other shapes are possible. 4.2 Specific requirements The Provolone cheese shall comply with the requirements specified in Table 3. Table 3: Compositional requirements Components Requirement Test Methods (See clause 2) Milk fat in dry matter, % m/m, min. 45 TZS 1292 Dry matter, % m/m, min. 51 TZS CONTAMINANTS The products covered by this Standard shall comply with the maximum limits for contaminants and Toxins in Food and Feed as established in Codex Stan 193 and the maximum residue limits for pesticides and veterinary drugs established by the Codex committees for pesticides residues and veterinary drug residues for this commodity. 6.0 HYGIENE 6.1 The product shall be prepared under strict hygienic conditions according to TZS 109 and 112 (See clause 2). 6.2 The product on testing shall not contain microbiological count more than the level given in Table 4. Table 4: Microbiological requirements Microorganisms Requirements Methods of test (see clause 2) Coliform, MPN/g absent TZS 119 Yeast and mould, cfu/g <10 2 TZS 131 Listeria monocytogenes,cfu/g absent TZS 852 (part 2) Salmonella spp, cfu/ g absent TZS 122 Staphylococcus aureus, cfu/g <10 2 TZS 125 4
6 Escherichia coli, MPN/g absent TZS SAMPLING AND TEST 7.1 Sampling of the product shall be done according to TZS 124 and TZS 450 (See clause 2). 7.2 Testing of this product shall be done according to test methods prescribed in Table 3 and PACKAGING, MARKING AND LABELLING 8.1 Packaging The Provolone cheese shall be packed in suitable and hygienic food grade container that protects the safety and quality of the product. The packaging shall not impart any toxic substance or undesirable smell or taste to the product. 8.2 Marking and labelling In addition to marking and labelling requirements prescribed in TZS 538, Provolone cheese containers shall be also legibly and indelibly marked with the following: a) Name of the product b) Country of origin c) Name, physical and postal address of the manufacturer or packer d) Declaration of milk fat content. The milk fat content shall be declared in either (i) as a percentage by mass, (ii) as a percentage of fat in dry matter, or (iii) in grams per serving as quantified in the label, if the number of servings is stated. e) Date of manufacture shall be clearly shown on the container f) Expiry date shall be clearly shown on the container. g) Net weight content h) Batch or code number i) Brand or trade name of the product if any. j) Storage instructions (keep under refrigeration, do not freeze) k) The language on the label shall be Kiswahili or Kiswahili and English. A second language may be used depending on the designated market. 8.3 The container may also be marked with TBS Certification Mark. NOTE The TBS Standards Mark of Quality may be used by the manufacturers only under licence from TBS. Particulars of conditions under which the licences are granted may be obtained from TBS. 5
TANZANIA BUREAU OF STANDARDS
Draft Tanzania Standard Gouda Cheese - Specification TANZANIA BUREAU OF STANDARDS 0 0. Foreword 0.1 Gouda cheese is a ripened firm/semi-hard cheese. The body has a near white or ivory through to light
More informationCODEX STANDARD FOR CHEDDAR
CODEX STANDARD FOR CHEDDAR CODEX STAN 263-1966 1. SCOPE This Standard applies to Cheddar intended for direct consumption or for further processing in conformity with the description in Section 2 of this
More information1 Codex Standard
1 Codex Standard 263-1966 STANDARD FOR CHEDDAR CODEX STAN 263-1966 1. SCOPE This Standard applies to Cheddar intended for direct consumption or for further processing in conformity with the description
More informationSTANDARD FOR CHEDDAR CXS Formerly CODEX STAN C Adopted in Revised in Amended in 2008, 2010, 2013, 2018.
STANDARD FOR CHEDDAR CXS 263-1966 Formerly CODEX STAN C-1-1966. Adopted in 1996. Revised in 2007. Amended in 2008, 2010, 2013, 2018. CXS 263-1966 2 1. SCOPE This Standard applies to Cheddar intended for
More informationCODEX STANDARD FOR EDAM
1 Codex Standard 265-1966 CODEX STANDARD FOR EDAM CODEX STAN 265-1966 1. SCOPE This Standard applies to Edam intended for direct consumption or for further processing in conformity with the description
More informationSTANDARD FOR GOUDA CXS Formerly CODEX STAN C Adopted in Revised in Amended in 2008, 2010, 2013, 2018.
STANDARD FOR GOUDA CXS 266-1966 Formerly CODEX STAN C-5-1966. Adopted in 2001. Revised in 2007. Amended in 2008, 2010, 2013, 2018. CXS 266-1966 2 1. SCOPE This Standard applies to Gouda intended for direct
More informationSTANDARD FOR SAINT-PAULIN CXS Formerly CODEX STAN C Adopted in Revised in Amended in 2008, 2010, 2013, 2018.
STANDARD FOR SAINT-PAULIN CXS 271-1968 Formerly CODEX STAN C-13-1968. Adopted in 1968. Revised in 2007. Amended in 2008, 2010, 2013, 2018. CXS 271-1968 2 1. SCOPE This Standard applies to Saint-Paulin
More informationSTANDARD FOR HAVARTI CXS Formerly CODEX STAN C Adopted in Revised in Amended in 2008, 2010, 2013, 2018.
STANDARD FOR HAVARTI CXS 267-1966 Formerly CODEX STAN C-6-1966. Adopted in 1966. Revised in 2007. Amended in 2008, 2010, 2013, 2018. CXS 267-1966 2 1. SCOPE This Standard applies to Havarti intended for
More informationTANZANIA BUREAU OF STANDARDS
Draft Tanzania Standard Group of cheeses in brine (Feta) - Specification TANZANIA BUREAU OF STANDARDS 0 0. Foreword 0.1 Cheeses in Brine (Feta) are semi-hard to soft ripened cheeses. The body has a white
More informationCODEX STANDARD FOR EMMENTAL
CODEX STANDARD FOR EMMENTAL CODEX STAN 269-1967 1. SCOPE This Standard applies to Emmental intended for direct consumption or for further processing in conformity with the description in Section 2 of this
More informationSTANDARD FOR EMMENTAL
STANDARD FOR EMMENTAL CODEX STAN 269-1967 1. SCOPE This Standard applies to Emmental intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
More informationGENERAL STANDARD FOR CHEESE
1 Codex Standard 283-1978 GENERAL STANDARD FOR CHEESE CODEX STAN 283-1978 1. SCOPE This Standard applies to all products, intended for direct consumption or further processing, in conformity with the definition
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 14 (5263) P3 DRAFT TANZANIA STANDARD Sweetened condensed milk Specification TANZANIA BUREAU OF STANDARDS Sweetened condensed milk Specification 0 FOREWORDS This standard has been prepared to ensure
More informationCODEX STANDARD FOR COULOMMIERS
CODEX STANDARD FOR COULOMMIERS CODEX STAN 274-1969 1. SCOPE This Standard applies to Coulommiers intended for direct consumption or for further processing in conformity with the description in Section
More informationCODEX STANDARD FOR BRIE
CODEX STANDARD FOR BRIE CODEX STAN 277-1973 1. SCOPE This Standard applies to Brie intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
More informationSTANDARD FOR MOZZARELLA CODEX STAN Adopted in Amendment: 2010, 2013, 2016.
STANDARD FOR MOZZARELLA CODEX STAN 262-2006 Adopted in 2006. Amendment: 2010, 2013, 2016. CODEX STAN 262-2006 2 1. SCOPE This Standard applies to Mozzarella intended for direct consumption or for further
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 22 (5279) P3 Dried meat Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Dried meat Specification 0 FOREWORD Dried meat is a meat product obtained through appropriate techniques
More informationGROUP STANDARD FOR UNRIPENED CHEESE INCLUDING FRESH CHEESE
1 Codex Standard 221-2001 GROUP STANDARD FOR UNRIPENED CHEESE INCLUDING FRESH CHEESE CODEX STAN 221-2001 1. SCOPE This Standard applies to unripened cheese including fresh cheese, intended for direct consumption
More informationCODEX STAN Page 1 of 6 CODEX STANDARD FOR MOZZARELLA CODEX STAN
CODEX STAN 262-2007 Page 1 of 6 1. SCOPE CODEX STANDARD FOR MOZZARELLA CODEX STAN 262-2007 This Standard applies to Mozzarella intended for direct consumption or for further processing, in conformity with
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 14 (5259) P3 Ghee Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Ghee Specification 0 FOREWORD Ghee is a milk product obtained from butter or cream. In Tanzania manufacture
More informationMozzarella Specification
ICS 67.100.30 DMS 1391:2016 First edition CODEX STAN 262:1973 IDT DRAFT MALAWI STANDARD Mozzarella Specification NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard
More informationDRAFT TANZANIA STANDARD
TBS/AFDC 15(5065) P3 DRAFT TANZANIA STANDARD Buns Specification TANZANIA BUREAU OF STANDARD 0 Foreword This Tanzania standard stipulates the compositional requirements for all buns marketed in Tanzania.
More informationKENYA STANDARD DKS 2678: 2016 ICS Havarti Cheese Specification
KENYA STANDARD Havarti Cheese Specification KEBS 2016 FirstEdition 2016 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical Committee: Kenya Dairy Board Ministry
More informationTANZANIA BUREAU OF STANDARDS
Draft Tanzania Standard Ready to eat food for special people with Malnutrition - Specification TANZANIA BUREAU OF STANDARDS 1 Ready to eat food for people with Malnutrition Specification (Draft for comments
More informationKENYA STANDARD DKS 2680: 2016 ICS Emmental Cheese Specification
KENYA STANDARD DKS 2680: 2016 ICS 67.100.10 Emmental Cheese Specification KEBS 2016 First Edition 2016 DKS 2680: 2016 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on
More informationCODEX STAN Page 1 of 6 CODEX STANDARD FOR CREAM CHEESE CODEX STAN
CODEX STAN 275-1973 Page 1 of 6 1. SCOPE CODEX STANDARD FOR CREAM CHEESE CODEX STAN 275-1973 This Standard applies to Cream Cheese intended for direct consumption or for further processing in conformity
More informationDRAFT EAST AFRICAN STANDARD
DEAS 915: 2018 ICS 67.100.10 DRAFT EAST AFRICAN STANDARD Ghee Specification EAST AFRICAN COMMUNITY EAC 2018 First Edition 2018 DEAS 915: 2018 Copyright notice This EAC document is copyright-protected
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 14 (5261) P3 Raw milk Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Raw milk Specification 0 FOREWORD Milk is a nutritious food produced by milking animals for the nourishment
More informationDRS 125 RWANDA STANDARD. Fresh tofu Specification. Second edition mm-dd. Reference number DRS 125: 2018
RWANDA STANDARD DRS 125 Second edition 2018-mm-dd Fresh tofu Specification Reference number DRS 125: 2018 RSB 2018 DRS 125:2018 In order to match with technological development and to keep continuous progress
More informationREGIONAL STANDARD 1: DRAFT CASSAVA FLOUR - Specifications. Latest edition October 1, Reference number CARSPS 1: 2017
REGIONAL STANDARD 1: 2017 Latest edition October 1, 2017 DRAFT CASSAVA FLOUR - Specifications Reference number CARSPS 1: 2017 CAHFSA 2017 Section Contents Page 0.0 Foreword 3 1.0 Scope 3 2.0 Normative
More informationDRAFT TANZANIA STANDARD. Sausages Specification Part 1: Raw or Cooked red meat Sausages
AFDC 22 (5279) P3 DRAFT TANZANIA STANDARD Sausages Specification Part 1: Raw or Cooked red meat Sausages TANZANIA BUREAU OF STANDARDS Sausages Specification Part 1: Red meat Sausages 0 FOREWORD Sausage
More informationDRS 169 RWANDA STANDARD. Chilli oil Specification. Second edition mm-dd. Reference number DRS 169:2017
RWANDA STANDARD DRS 169 Second edition 2017-mm-dd Chilli oil Specification Reference number DRS 169:2017 RSB 2017 In order to match with technological development and to keep continuous progress in industries,
More informationSTANDARD FOR EDIBLE CASEIN PRODUCTS CODEX STAN
STANDARD FOR EDIBLE CASEIN PRODUCTS CODEX STAN 290-1995 Formerly CODEX STAN A-18-1995. Adopted in 1995. Revision: 2001. Amendment: 2010, 2013, 2014, 2016. CODEX STAN 290-1995 2 1. SCOPE This Standard applies
More informationKENYA STANDARD DKS 2683: 2016 ICS Brie Cheese Specification
KENYA STANDARD ICS 67.100.10 Brie Cheese Specification KEBS 2016 First Edition 2016 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical Committee: Kenya Dairy
More informationCODEX STANDARD FOR MILK POWDERS AND CREAM POWDER
CODEX STANDARD FOR MILK POWDERS AND CREAM POWDER CODEX STAN 207-1999 1. SCOPE This Standard applies to milk s and cream, intended for direct consumption or further processing, in conformity with the description
More informationSweetpotato puree - specification
KENYA STANDARD ICS Sweetpotato puree - specification KES 2018 First Edition KENYA STANDARD ICS TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical Committee:
More informationCODEX STANDARD FOR EDIBLE CASEIN PRODUCTS
CODEX STANDARD FOR EDIBLE CASEIN PRODUCTS CODEX STAN 290-1995 1. SCOPE This Standard applies to edible acid casein, edible rennet casein and edible caseinate, intended for direct consumption or further
More informationEDICT ± OF GOVERNMENT
EDICT ± OF GOVERNMENT Inordertopromotepubliceducationandpublicsafety,equal justiceforal,abeterinformedcitizenry,theruleoflaw,world tradeandworldpeace,thislegaldocumentisherebymade availableonanoncommercialbasis,asitistherightofal
More informationSTANDARD FOR MILK POWDERS AND CREAM POWDER CODEX STAN
STANDARD FOR MILK POWDERS AND CREAM POWDER CODEX STAN 207-1999 This Standard replaced the Standard for Whole Milk Powder, Partly Skimmed Milk Powder and Skimmed Milk Powder (A-5-1971) and the Standard
More informationKENYA STANDARD DKS 2787: 2018 ICS Group Standard for Unripened Cheese Including Fresh Cheese
KENYA STANDARD DKS 2787: 2018 ICS 67.100.30 Group Standard for Unripened Cheese Including Fresh Cheese KEBS 2018 First Edition 2018 DKS 2787: 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations
More informationKENYA STANDARD KS 1284: 2018 ICS Substitute vinegar Specification
KENYA STANDARD KS 1284: 2018 ICS 67.220.20 Substitute vinegar Specification KEBS 2018 Fourth Edition 2018 KS 1284: 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on
More informationKENYA STANDARD DKS 2682: 2016 ICS Camembert Cheese Specification
KENYA STANDARD DKS 2682: 2016 ICS 67.100.10 Camembert Cheese Specification KEBS 2016 First Edition 2016 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical
More informationEdible casein products Specification
ICS 67.100.10 DMS 1396:2016 First edition CODEX STAN 290:1995 IDT DRAFT MALAWI STANDARD Edible casein products Specification NOTE: This is a draft proposal and it shall neither be used nor regarded as
More informationKENYA STANDARD KS 2193: 2018 ICS Mozzarella cheese Specification
KENYA STANDARD KS 2193: 2018 ICS 67.100.10 Mozzarella cheese Specification KEBS 2018 Third Edition 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical
More informationHigh protein cereal based foods for infants and young children Specification
ICS 67.060 DMS 90:2017 Second edition DRAFT MALAWI STANDARD High protein cereal based foods for infants and young children Specification Note: This is a draft standard and it shall neither be used nor
More informationSTANDARD FOR A BLEND OF SKIMMED MILK AND VEGETABLE FAT IN POWDERED FORM CODEX STAN Adopted in Amendment: 2010, 2013, 2014, 2016.
STANDARD FOR A BLEND OF SKIMMED MILK AND VEGETABLE FAT IN POWDERED FORM CODEX STAN 251-2006 Adopted in 2006. Amendment: 2010, 2013, 2014, 2016.. CODEX STAN 251-2006 2 1. SCOPE This Standard applies to
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS 1801 First Edition 2017-mm-dd Dried Fish Maws Specification Reference number DUS 1801:2017 UNBS 2017 DUS 1801: 2017 Compliance with this standard does not, of itself confer immunity
More informationKENYA STANDARD DKS 2785: 2018 ICS Milk Powders and Cream Powdersspecification
KENYA STANDARD DKS 2785: 2018 ICS 67.100.30 Milk Powders and Cream Powdersspecification KEBS 2018 First Edition 2018 TECHNICAL COMMITTEE REPRESENTATION (update) The following organizations were represented
More informationCODEX STANDARD FOR DAIRY FAT SPREADS CODEX STAN
CODEX STAN 253-2006 1 CODEX STANDARD FOR DAIRY FAT SPREADS CODEX STAN 253-2006 1. SCOPE This Standard applies to dairy fat spreads intended for use as spreads for direct consumption, or for further processing,
More informationEAST AFRICAN COMMUNITY
CD/K/4:2013 ICS 67.200.10 FDEAS 820:2013 FINAL DRAFT EAST AFRICAN STANDARD Dextrose Monohydrate (Glucose powder) Specification EAST AFRICAN COMMUNITY EAS 2013 First Edition 2013 CD/K/4:2013 Copyright
More informationCODEX STANDARD FOR EDIBLE CASEIN PRODUCTS
CODEX STAN A-18-1995, Rev. 1-2001 Page 1 of 5 CODEX STANDARD FOR EDIBLE CASEIN PRODUCTS CODEX STAN A-18-1995, Rev. 1-2001 The Annex to this Standard contains provisions which are not intended to be applied
More informationDRAFT KENYA STANDARD DKS 1773: 2018 ICS. Water-Based Flavoured drink in Solid Form -Specification
DRAFT KENYA STANDARD DKS 1773: 2018 ICS Water-Based Flavoured drink in Solid Form -Specification KEBS 2018 Second Edition 2018 KS 1773: 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations
More informationKENYA STANDARD DKS 2679: 2016 ICS Goat Cheese Specification
KENYA STANDARD DKS 2679: 2016 ICS 67.100.10 Goat Cheese Specification KEBS 2016 First Edition 2016 CD12: 2016 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical
More informationPreserved tomatoes Specification
ICS 67.80.20 DMS 28:2018 Second edition DRAFT MALAWI STANDARD Preserved tomatoes Specification NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard ICS 67.80.20
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 09 (4841) P3 DRAFT TANZANIA STANDARD Dairy cattle premix Specification TANZANIA BUREAU OF STANDARDS Dairy cattle premix Specification TBS/AFDC 09 (4841) P3 0 FOREWORD This Tanzania standard aimed
More informationKENYA STANDARD KS 2431: 2018 ICS Garlic paste Specification
KENYA STANDARD ICS 67.220.10 Garlic paste Specification KEBS 2018 Second Edition 2018 ii KEBS 2018 All rights reserved KENYA STANDARD TECHNICAL COMMITTEE REPRESENTATION The following organizations were
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS 2037 First Edition 2018-mm-dd Kombucha Specification Reference number DUS 2037: 2018 UNBS 2018 DUS 2030: 2018 Compliance with this standard does not, of itself confer immunity
More informationSTANDARD FOR CREAM AND PREPARED CREAMS
1 Codex Standard 288-1976 STANDARD FOR CREAM AND PREPARED CREAMS CODEX STAN 288-1976 1. SCOPE This Standard applies to cream and prepared creams for direct consumption or further processing as defined
More informationCODEX STANDARD FOR CREAM AND PREPARED CREAMS
CODEX STANDARD FOR CREAM AND PREPARED CREAMS CODEX STAN 288-1976 1. SCOPE This Standard applies to cream and prepared creams for direct consumption or further processing as defined in Section 2 of this
More informationCODEX STANDARD FOR MILK POWDERS AND CREAM POWDER 1 CODEX STAN
CODEX STAN 207 Page 1 of 5 CODEX STANDARD FOR MILK POWDERS AND CREAM POWDER 1 CODEX STAN 207-1999 The Annex to this Standard contains provisions which are not intended to be applied within the meaning
More informationDraft for comments only Not to be cited as East African Standard
EAST AFRICAN STANDARD Albumen flakes of non-edible quality Specification EAST AFRICAN COMMUNITY CD/K/608:2010 ICS 67.120.20 EAC 2010 First Edition 2010 Foreword Development of the East African Standards
More informationEAST AFRICAN STANDARD
ICS 67.060 EAST AFRICAN STANDARD Soya protein products Specification EAST AFRICAN COMMUNITY EAS 2013 First Edition 2013 Copyright notice This EAC document is copyright-protected by EAC. While the reproduction
More informationDRS RWANDA STANDARD. Spirulina products Specification. Part 1: Ground spirulina. First edition mm-dd. Reference number DRS 359-1: 2017
RWANDA STANDARD DRS 359-1 First edition 2017-mm-dd Spirulina products Specification Part 1: Ground spirulina Reference number DRS 359-1: 2017 RSB 2017 In order to match with technological development and
More informationTANZANIA BUREAU OF STANDARDS
TBS / AFDC 09 (4842) P3 Pig premixes Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Pig premixes Specification TBS/AFDC 09 (4842) P3 0 FOREWORD This Tanzania standard aimed to control
More informationDRAFT TANZANIA STANDARD
AFDC 04(4961) P3 REV. TZS 1432: 2011 DRAFT TANZANIA STANDARD Refined olive oil and refined olive pomace oil Specification TANZANIA BUREAU OF STANDARDS Refined olive oil and refined olive pomace oil Specification
More informationDraft for comments only Not to be cited as East African Standard
EAST AFRICAN STANDARD Raw or cooked red meat sausages Specification EAST AFRICAN COMMUNITY CD/K/686:2010 ICS 67.120 EAC 2010 First Edition 2010 Foreword Development of the East African Standards has been
More informationDRAFT KENYA STANDARD DKS 1485: 2018 ICS. Flavoured Soft Drinks- Specification
DRAFT KENYA STANDARD DKS 1485: 2018 ICS Flavoured Soft Drinks- Specification KEBS 2018 Second Edition 2018 KS 1485: 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented
More informationFINAL DRAFT EAST AFRICAN STANDARD
FINAL DRAFT EAST AFRICAN STANDARD Milled maize (corn) products Specification EAST AFRICAN COMMUNITY ICS 67.060 EAC 2011 Second Edition 2011 Foreword Development of the East African Standards has been necessitated
More informationDRAFT EAST AFRICAN STANDARD
DEAS 1:2016 ICS 67.060 DRAFT EAST AFRICAN STANDARD Wheat flour Specification EAST AFRICAN COMMUNITY EAS 2016 First Edition 2016 Copyright notice This EAC document is copyright-protected by EAC. While
More informationNORTHERN CORRIDORSTANDARD NC 4:2018. Roasted Macadamia Specification
NORTHERN CORRIDORSTANDARD NC 4:2018 Roasted Macadamia Specification Roasted macadamia Specification 1 Scope This Northern corridor Standard specifies the requirements, methods of sampling and testing for
More informationCODEX STAN Page 1 of 5 CODEX STANDARD FOR EDIBLE FATS AND OILS NOT COVERED BY INDIVIDUAL STANDARDS CODEX STAN
CODEX STAN 19-1981 Page 1 of 5 CODEX STANDARD FOR EDIBLE FATS AND OILS NOT COVERED BY INDIVIDUAL STANDARDS CODEX STAN 19-1981 The Appendix to this Standard is intended for voluntary application by commercial
More informationNational Standard of the People s Republic of China. National food safety standard Milk powder
National Standard of the People s Republic of China GB 19644-2010 National food safety standard Issued on26-03-2010 Implemented on 01-12-2010 Issued by Ministry of Health of the People s Republic of China
More informationTechnical Specifications for the manufacture of: CANNED BEEF
Technical Specifications for the manufacture of: CANNED BEEF Specification reference: Canned Beef Version: 1.0 Date of issue: 30 th March 2010 1. SCOPE This specification applies to Canned Beef distributed
More informationUS EAS 801 UGANDA STANDARD. First Edition Soya protein products Specification. Reference number US EAS 801: 2014
UGANDA STANDARD US EAS 801 First Edition 2014-10-15 Soya protein products Specification Reference number US EAS 801: 2014 UNBS 2014 US EAS 801: 2014 Compliance with this standard does not, of itself confer
More informationهيئة التقييس لدول مجلس التعاون لدول الخليج العربية
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO 05/FDS ---- / 2012 مسحوق البودنج سريع التحضير Instant Pudding Powder Prepared By GSO Technical
More informationPasteurized camel milk Specification
KENYA STANDARD DKS 2062: 2016 KENYA STANDARD DKS 2062: 2016 ICS 67.100.10 Pasteurized camel milk Specification KEBS 2016 Second Edition 2016 KEBS 2007 All rights reserved 1 DKS 2062: 2016 TECHNICAL COMMITTEE
More informationDraft for comments only Not to be cited as East African Standard
Fish pickles Specification EAST AFRICAN STANDARD EAST AFRICAN COMMUNITY ICS 67.120.30 EAC 2010 First Edition 2010 Foreword Development of the East African Standards has been necessitated by the need for
More informationKENYA STANDARD DKS 28-6: 2018 ICS Specification for cheese. Part 6: Cream cheese
KENYA STANDARD DKS 28-6: 2018 Specification for cheese Part 6: Cream cheese KEBS 2018 First Edition 2018 TECHNICAL COMMITTEE REPRESENTATION (update) The following organizations were represented on the
More informationCODEX STAN Page 1 of 6 CODEX STANDARD FOR NAMED ANIMAL FATS CODEX STAN
CODEX STAN 211-1999 Page 1 of 6 CODEX STANDARD FOR NAMED ANIMAL FATS CODEX STAN 211-1999 The Appendix to this Standard is intended for voluntary application by commercial partners and not for application
More informationDUS 872 UGANDA STANDARD. Second Edition 2018-mm-dd. Fermented (non-alcoholic) cereal beverages Specification. Reference number DUS 872: 2018
UGANDA STANDARD DUS 872 Second Edition 2018-mm-dd Fermented (non-alcoholic) cereal beverages Specification Reference number DUS 872: 2018 UNBS 2018 DUS 872-: 2018 Compliance with this standard does not,
More informationInfant formula and formulas for special medical purpose intended for infants
BICS 67.100.10 X 82 National Standard of P.R.C. Substitute for GB10767-1997, GB10765-1997, GB10766-1997 GB Infant formula and formulas for special medical purpose intended for infants (Draft) - - Publish
More informationDRAFT EAST AFRICAN STANDARD
DEAS 44:2016 ICS 67.060 DRAFT EAST AFRICAN STANDARD Milled maize (corn) products Specification EAST AFRICAN COMMUNITY EAS 2016 First Edition 2016 Copyright notice This EAC document is copyright-protected
More informationDraft Indian Standard SPECIFICATION FOR DEHYDRATED ONION (First Revision)
Doc: FAD9(1798)C Draft Indian Standard SPECIFICATION FOR DEHYDRATED ONION (First Revision) Not to be reproduced without the permission of BIS or used as standard Last date for receipt of comments is 2007
More informationWhey powders Specification
ICS 67.100.10 DMS 1397:2016 First edition CODEX STAN 289:1995 IDT DRAFT MALAWI STANDARD Whey powders Specification NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi standard
More informationDRAFT EAST AFRICAN STANDARD
DEAS 297:2013 ICS 67.200.10 DRAFT EAST AFRICAN STANDARD Edible Soya Bean Oil Specification EAST AFRICAN COMMUNITY EAS 2013 Second Edition 2013 DEAS 297:2013 Copyright notice This EAC document is copyright-protected
More informationTechnical Specifications for LNS-AM. -Lipid-based Nutrient Supplement for prevention of Acute Malnutrition-
Technical Specifications for LNS-AM -Lipid-based Nutrient Supplement for prevention of Acute Malnutrition- Specification reference: LNS category Version: V1.1 Date of issue: 20 August, 2012 1. INTRODUCTION
More informationCODEX STANDARD FOR BOUILLONS AND CONSOMMÉS (CODEX STAN , Rev )
CODEX STAN 117 Page 1 of 7 1 SCOPE CODEX STANDARD FOR BOUILLONS AND CONSOMMÉS (CODEX STAN 117-1981, Rev. 2-2001) This Standard applies to bouillons, consommés (meat and poultry) and similar products named
More informationKENYA STANDARD DKS 2707: 2016 ICS Fermented Camel milk Specification
KENYA STANDARD DKS 2707: 2016 ICS 67.100.10 Fermented Camel milk Specification KEBS 2016 Second Edition 2016 DKS 2705: 2016 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented
More informationهيئة التقييس لدول مجلس التعاون لدول الخليج العربية
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO/FDS /2012 Frozen Prawn Coated with Bread Crump Prepared by: Gulf technical committee for sector
More informationINTRODUCTION. CODEX STANDARD FOR PROCESSED CEREAL-BASED FOODS FOR INFANTS AND CHILDREN 1 CODEX STAN (amended 1985, 1987, 1989, 1991)
CODEX STAN 74 Page 1 of 7 INTRODUCTION The Codex Standard for Processed Cereal-Based Foods for Infants and Children was adopted by the Codex Alimentarius Commission at its 11th Session in 1976. In 1983,
More informationDRAFT TANZANIA STANDARD
AFDC 04(4960) P3 REV. TZS 1431: 2011 DRAFT TANZANIA STANDARD Refined edible rapeseed (canola) oil Specification TANZANIA BUREAU OF STANDARDS Refined edible rapeseed (canola) oil Specification 0 Forewords
More informationSTANDARD FOR FOLLOW-UP FORMULA CODEX STAN Adopted in Amended in 1989, 2011, 2017.
STANDARD FOR FOLLOW-UP FORMULA CODEX STAN 156-1987 Adopted in 1987. Amended in 1989, 2011, 2017. CODEX STAN 156-1987 2 1. SCOPE This standard applies to the composition and labelling of follow-up formula.
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS 1851 First Edition 2017 Rice flour Specification Reference number DUS 1851: 2017 UNBS2017 DUS 1851: 2017 Compliance with this standard does not, of itself confer immunity from
More informationSTANDARD FOR CANNED BABY FOODS CODEX STAN * Adopted in Amended in 1983, 1985, 1987, 1989, * Formerly CAC/RS
STANDARD FOR CANNED BABY FOODS CODEX STAN 73-1981* Adopted in 1981. Amended in 1983, 1985, 1987, 1989, 2017. * Formerly CAC/RS 73-1976. CODEX STAN 73-1981 2 1. SCOPE 1.1 Baby foods are foods intended primarily
More informationDRS 123 RWANDA STANDARD. Chilli sauce Specification. Second edition mm-dd. Reference number DRS 123: 2017
RWANDA STANDARD DRS 123 Second edition 2017-mm-dd Chilli sauce Specification Reference number DRS 123: 2017 RSB 2017 In order to match with technological development and to keep continuous progress in
More informationAnnex IV(k) DRAFT EAST AFRICAN STANDARD
DEAS 780:2012 ICS 67.080.20 Annex IV(k) DRAFT EAST AFRICAN STANDARD Fresh cassava leaves Specification EAST AFRICAN COMMUNITY EAC 2012 First Edition 2012 DEAS 780:20129 Foreword Development of the East
More informationCODEX STAN Page 1 of 6 CODEX STANDARD FOR NAMED ANIMAL FATS CODEX STAN
CODEX STAN 211-1999 Page 1 of 6 CODEX STANDARD FOR NAMED ANIMAL FATS CODEX STAN 211-1999 The Appendix to this Standard is intended for voluntary application by commercial partners and not for application
More informationDRAFT EAST AFRICAN STANDARD
ICS 67.220.10 DRAFT EAST AFRICAN STANDARD Turmeric Specification EAST AFRICAN COMMUNITY EAC 2017 First Edition 2017 Copyright notice This EAC document is copyright-protected by EAC. While the reproduction
More informationKENYA STANDARD DKS Moringa leaf products Specification
KENYA STANDARD DKS 2848 Moringa leaf products Specification KEBS 2018 First Edition 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical Committee: Ministry
More informationDraft for comments only Not to be cited as East African Standard
EAST AFRICAN STANDARD Luncheon meat Specification EAST AFRICAN COMMUNITY ICS 67.120.10 EAC 2010 First Edition 2010 Foreword Development of the East African Standards has been necessitated by the need for
More information