षवचध - भ ग 1 प र ल त तकन क व र गणन (आई एस ओ :2013 क अ ग करण) षवचध - भ ग 2 सतह ल त ग तकन क व र

Transcription

1 य पक परर लन स स रल ख र षण स ञ पन स द भ ददन क एफ ए ड 15/ ट 25/02/2015 तकन क सम तत, एफ ए ड 15 र ष त क ख य व छत, स रष रब धन एव अ य त र षव य सम तत, एफएड 15 क अ यष एव स त सस य ख ख य एव क ष षवभ ग परर स, एफ ए ड स क स त सस य ग च रखन व ल सभ तनक य ह सय/ ह सय आपक अवल कन ह त तन नमल खत रल ख स ल न ह र. स. रल ख स य व षय 1 एफएड 15 (2815) स ख य खल क स ष वषवक - स ष व गणन क षवतत षवचध - भ ग 1 प र ल त तकन क व र स. पर क ल न गणन (आई एस ओ :2013 क अ ग करण) 2 एफएड 15 (2816)स ख य खल क स ष वषवक - स ष व गणन क षवतत षवचध - भ ग 2 सतह ल त ग तकन क व र गणन (आई एस ओ :2013 क अ ग करण) स. पर क ल न 3 एफएड 15 (2817) स ख य एव पश आह र क स ष वषवक र यल त ई प मल र खल रततर य (प.स.आर.) पर आध ररत -- ख य तनत र ग ण ओ क ञ त करन क पधतत - श ग त ससन क पवस करन व ल ए ररमशय क ल ई (एस त ई स ) क ञ त करन क षवतत षवचध और O157, O111, O26, O103 तथ O145 स र र प क तनध रण (आई एस ओ/त एस 1 1 6:2012 क अ ग करण) 4 एफएड 15(2818) स ख य एव पश आह र क स ष वषवक र यल त ई आर त - प स आर क उपय ग करत ह ए ख य पस थ ह प त ई तस ए व इरस और न र व इरस ञ त करन क षवतत षवचध - भ ग1

2 र र करण क षवचध (आई एस ओ/त एस :2013 क अ ग करण) 5 एफएड 15(2819) स ख य एव पश आह र क स ष वषवक र यल त ई आर त - प स आर क उपय ग करत ह ए ख य पस थ ह प त ई तस ए व इरस और न र व इरस ञ त करन क षवतत षवचध - भ ग 2 ग ण क पह न क षवचध (आई एस ओ/त एस : 2013 क अ ग करण) 6 एफएड 15(2820) स ख य स रष क प व प षण क य - भ ग 2 क तरर ग (आई एस ओ/त एस : 2013 क अ ग करण) 7 एफएड 15(2821) स ख य स रष क प व प षण क य - भ ग 4 ख य पवक ब स तन ण (आई एस ओ/त एस : 2013 क अ ग करण) 8 एफएड 15(2822) स ख य स रष रब ध पधततय - ख य स रष रब ध पधततय क स पर षण एव र णन रस न करन व ल तनक य क अप ष ऍ (आई एस ओ/त एस क प हल प नर षण तथ आई एस ओ/त एस क अ ग करण) क पय इन रल ख क अवल कन कर अपन स ततय य बत त ह ए भ रक य स अ तत य स स र र य नक क प रक मशत ह ए त इन पर अ ल करन आपक यवस य अथव क र ब र स य क न इय आ सकत ह स ततय क पय स ल न र प अध ह त षर क भ स ततय नन क तत ततथ : 27/04/2015 य स क ई स तत र त नह ह त हव अथव स तत क वल भ स ब ध र त ह ई त उपर स त रल ख क यथ वत अ तत प सय य ग य स क ई स तत तकन क रक तत क ह ई त षव य सम तत क अ यष क पर श स अथव उनक इ छ पर आग क क य व ह क मलए षव य सम तत क भ न क ब स रल ख क अ तत प स सय य ग य रल ख ह र व बस ईत पर भ उपल ध ह ध यव स, भवस य, )क र अतनल) रतत उपररमल खत वञ तनक एफ एव र ख ) ख य एव क ष षवभ ग( ई ल-fad@bis.org.in

3 WIDE CIRCULATION DRAFTS DOCUMENT DISPATCH ADVICE Our Ref: Date FAD 15/T 25/02/2015 TECHNICAL COMMITTEE: FAD 15 ADDRESSED TO: 1. The Chairperson & all the Members of Food Hygiene, Safety Management and Other Systems Sectional Committee, FAD All members of FADC 3. All interested Dear Madam/Sir (s), Please find enclosed the following documents: Sl Doc No. Title No. 1 FAD 15 (2815)C Microbiology of the food chain Horizontal method for the enumeration of microorganisms Part 1: Colony count at 30 C by the pour plate technique (Adoption of ISO :2013) 2 FAD 15 (2816)C Microbiology of the food chain Horizontal method for the enumeration of microorganisms Part 2: Colony count at 30 C by the surface plating technique (Adoption of ISO :2013) 3 FAD 15 (2817)C Microbiology of food and animal feed Real-time polymerase chain reaction (PCR)-based method for the detection of food borne pathogens Horizontal method for the detection of Shiga toxinproducing Escherichia coli (STEC) and the determination of O157, O111, O26, O103 and O145 serogroups (Adoption of ISO/TS 13136:2012) 4 FAD 15 (2818)C Microbiology of food and animal feed Horizontal method for determination of hepatitis A virus and norovirus in food using realtime RT-PCR Part 1: Method for quantification (Adoption of ISO/TS :2013) 5 FAD 15 (2819)C Microbiology of food and animal feed Horizontal method for determination of hepatitis A virus and norovirus in food using realtime RT-PCR Part 2: Method for qualitative detection (Adoption of ISO/TS :2013)

4 6 FAD 15 (2820)C Prerequisite programmes on food safety Part 2:Catering (Adoption of ISO/TS :2013) 7 FAD 15 (2821)C Prerequisite programmes on food safety Part 4: Food packaging manufacturing (Adoption of ISO/TS :2013) 8 FAD 15 (2822)C Food safety management systems Requirements for bodies providing audit and certification of food safety management systems (First Revision of ISO/TS and Adoption of ISO/TS 22003:2013) Kindly examine these draft standards and forward your views stating any difficulties which you are likely to experience in your business or profession, if these are finally adopted as Indian Standards. Comments if any, may please be made in the format as given overleaf and mailed to the undersigned at the above address. Last date for comments : 27/04/2015 In case no comments are received or comments received are of editorial nature, you will kindly permit us to presume your approval for the above documents as finalized. However, in case comments of technical nature are received, then these may be finalized either in consultation with the Chairman, Sectional Committee or referred to the Sectional Committee for further necessary action, if so desired by the Chairman, Sectional Committee. The documents are also hosted on BIS Website Thanking you, Yours faithfully, Encl: As above. (Kumar Anil ) Scientist F & Head (Food & Agri) fad@bis.org.in

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6 Draft for Comments Only Doc No. : FAD 15 (2815) C Draft Indian Standard MICROBIOLOGY OF THE FOOD CHAIN HORIZONTAL METHOD FOR THE ENUMERATION OF MICROORGANISMS PART 1: COLONY COUNT AT 30 C BY THE POUR PLATE TECHNIQUE (Adoption of ISO :2013) ICS No Not to be reproduced without the permission Last Date for Comments : of BIS or used as standard Food Hygiene, Safety Management and Other Systems Sectional Committee, FAD 15 NATIONAL FOREWORD (adoption clause will be added later) This Indian Standard is identical to "ISO :2013 Microbiology of the food chain Horizontal method for the enumeration of microorganisms Part 1: Colony count at 30 C by the pour plate technique", issued by International Organization for Standardization The text of ISO standard has been approved as suitable for publication as an Indian Standard without deviations. Certain conventions are however not identical to those used in Indian Standards. Attention is particularly drawn to the following: a) Wherever the words International Standard appear referring to this standard, they should be read as Indian Standard. b) Comma(,) has been used as a decimal marker while in Indian Standards, the current practice is to use a point (.) as the decimal marker. In this adopted standard, reference appears to the following International Standards for which Indian Standards also exist. The corresponding Indian Standards which are to be substituted in their respective places are listed below along with their degree of equivalence for the edition indicated: International Standard ISO :1999 Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 1: General rules for the preparation of the initial suspension and decimal Corresponding Indian Standard IS 10232:2003 General rules for the preparation of initial suspension and decimal dilutions for microbiological examination of foods (first revision) Degree of Equivalence Identical

7 dilutions ISO :2003 Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 2: Specific rules for the preparation of meat and meat products IS 15990:2012 Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 2: Specific rules for the preparation of meat and meat products Identical ISO 7218:2007 Microbiology of food and animal feeding stuffs -- General requirements and guidance for microbiological examinations IS 16122:2013 Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations Identical The technical committee responsible for the preparation of this standard may also review the provisions of the following ISO Standards and decide if they are acceptable for use in conjunction with this standard: International Standard ISO :2003 ISO :2003 ISO :2010 ISO :2013 Title Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 3: Specific rules for the preparation of fish and fishery products Microbiology of food and animal feeding 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 Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 5: Specific rules for the preparation of milk and milk products Microbiology of food and animal feed -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 6: Specific rules for the preparation of samples taken at the primary production stage

8 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 IS 2 : 1960 Rules for rounding off numerical values (revised). FOR COMPLETE TEXT OF THE DOCUMENT, KINDLY REFER ISO :2013 For obtaining a hard copy of the complete document please contact/write to: Scientist F & Head Food and Agriculture Department Bureau of Indian Standards Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi Telefax: fad@bis.org.in

9 Draft for Comments Only Doc No. : FAD 15 (2816) C Draft Indian Standard MICROBIOLOGY OF THE FOOD CHAIN HORIZONTAL METHOD FOR THE ENUMERATION OF MICROORGANISMS PART 2: COLONY COUNT AT 30 C BY THE SURFACE PLATING TECHNIQUE (Adoption of ISO :2013) ICS No Not to be reproduced without the permission Last Date for Comments : of BIS or used as standard Food Hygiene, Safety Management and Other Systems Sectional Committee, FAD 15 NATIONAL FOREWORD (adoption clause will be added later) This Indian Standard is identical to "ISO :2013 Microbiology of the food chain Horizontal method for the enumeration of microorganisms Part 2: Colony count at 30 C by the surface plating technique", issued by International Organization for Standardization The text of ISO standard has been approved as suitable for publication as an Indian Standard without deviations. Certain conventions are however not identical to those used in Indian Standards. Attention is particularly drawn to the following: a) Wherever the words International Standard appear referring to this standard, they should be read as Indian Standard. b) Comma(,) has been used as a decimal marker while in Indian Standards, the current practice is to use a point (.) as the decimal marker. In this adopted standard, reference appears to the following International Standards for which Indian Standards also exist. The corresponding Indian Standards which are to be substituted in their respective places are listed below along with their degree of equivalence for the edition indicated: International Standard ISO :1999 Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 1: General rules for the preparation of the initial suspension and decimal Corresponding Indian Standard IS 10232:2003 General rules for the preparation of initial suspension and decimal dilutions for microbiological examination of foods (first revision) Degree of Equivalence Identical

10 dilutions ISO :2003 Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 2: Specific rules for the preparation of meat and meat products IS 15990:2012 Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 2: Specific rules for the preparation of meat and meat products Identical ISO 7218:2007 Microbiology of food and animal feeding stuffs -- General requirements and guidance for microbiological examinations IS 16122:2013 Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations Identical The technical committee responsible for the preparation of this standard may also review the provisions of the following ISO Standards and decide if they are acceptable for use in conjunction with this standard: International Standard ISO :2003 ISO :2003 ISO :2010 ISO :2013 Title Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 3: Specific rules for the preparation of fish and fishery products Microbiology of food and animal feeding 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 Microbiology of food and animal feeding stuffs -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 5: Specific rules for the preparation of milk and milk products Microbiology of food and animal feed -- Preparation of test samples, initial suspension and decimal dilutions for microbiological examination -- Part 6: Specific rules for the preparation of samples taken at the primary production stage

11 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 IS 2 : 1960 Rules for rounding off numerical values (revised). FOR COMPLETE TEXT OF THE DOCUMENT, KINDLY REFER ISO :2013 For obtaining a hard copy of the complete document please contact/write to: Scientist F & Head Food and Agriculture Department Bureau of Indian Standards Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi Telefax: fad@bis.org.in

12 Draft for Comments Only Doc No. : FAD 15 (2817) C Draft Indian Standard MICROBIOLOGY OF FOOD AND ANIMAL FEED REAL-TIME POLYMERASE CHAIN REACTION (PCR)-BASED METHOD FOR THE DETECTION OF FOOD BORNE PATHOGENS HORIZONTAL METHOD FOR THE DETECTION OF SHIGA TOXIN-PRODUCING ESCHERICHIA COLI (STEC) AND THE DETERMINATION OF O157, O111, O26, O103 AND O145 SEROGROUPS (Adoption of ISO/TS 13136:2012) ICS No Not to be reproduced without the permission Last Date for Comments : of BIS or used as standard Food Hygiene, Safety Management and Other Systems Sectional Committee, FAD 15 NATIONAL FOREWORD (adoption clause will be added later) An ISO Technical Specification (ISO/TS) represents an agreement between the members of a technical committee and is accepted for publication if it is approved by 2/3 of the members of the committee casting a vote, whereas International Standard (ISO) requires approval by at least 3/4 of the member bodies casting a vote. An ISO/TS is reviewed after three years in order to decide whether it will be confirmed for a further three years, revised to become an International Standard, or withdrawn. This Indian Standard is identical to "ISO/TS 13136:2012 Microbiology of food and animal feed Real-time polymerase chain reaction (PCR)-based method for the detection of food borne pathogens Horizontal method for the detection of Shiga toxinproducing Escherichia coli (STEC) and the determination of O157, O111, O26, O103 and O145 serogroups", issued by International Organization for Standardization The text of ISO standard has been approved as suitable for publication as an Indian Standard without deviations. Certain conventions are however not identical to those used in Indian Standards. Attention is particularly drawn to the following: a) Wherever the words International Standard appear referring to this standard, they should be read as Indian Standard. b) Comma(,) has been used as a decimal marker while in Indian Standards, the current practice is to use a point (.) as the decimal marker. In this adopted standard, reference appears to the following International Standards for which Indian Standards also exist. The corresponding Indian Standards which are to be substituted in their respective places are listed below along with their degree of equivalence for the edition indicated:

13 International Standard ISO 7218:2007 Microbiology of food and animal feeding stuffs -- General requirements and guidance for microbiological examinations Corresponding Indian Standard IS 16122:2013 Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological Examinations Degree of Equivalence Identical ISO 20838:2006 Microbiology of food and animal feeding stuffs Polymerase chain reaction (PCR) for the detection of food-borne pathogens Requirements for implification and detection for qualitative methods ISO 22174:2005 Microbiology of food and animal feeding stuffs Polymerase chain reaction (PCR) for the detection of food-borne pathogens General requirements and definitions DOC.FAD 15(2551) Draft Indian Standard - Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of foodborne pathogens -- Requirements for amplification and detection for qualitative methods DOC.FAD 15(2559) Draft Indian Standard - Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of foodborne pathogens -- General requirements and definitions Identical Identical 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 IS 2 : 1960 Rules for rounding off numerical values (revised). FOR COMPLETE TEXT OF THE DOCUMENT, KINDLY REFER ISO/TS 13136:2012 For obtaining a hard copy of the complete document please contact/write to: Scientist F & Head Food and Agriculture Department Bureau of Indian Standards Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi Telefax: fad@bis.org.in

14 Draft for Comments Only Doc No. : FAD 15 (2818) C Draft Indian Standard MICROBIOLOGY OF FOOD AND ANIMAL FEED HORIZONTAL METHOD FOR DETERMINATION OF HEPATITIS A VIRUS AND NOROVIRUS IN FOOD USING REAL-TIME RT-PCR PART 1: METHOD FOR QUANTIFICATION (Adoption of ISO/TS :2013) ICS No Not to be reproduced without the permission Last Date for Comments : of BIS or used as standard Food Hygiene, Safety Management and Other Systems Sectional Committee, FAD 15 NATIONAL FOREWORD (adoption clause will be added later) An ISO Technical Specification (ISO/TS) represents an agreement between the members of a technical committee and is accepted for publication if it is approved by 2/3 of the members of the committee casting a vote, whereas International Standard (ISO) requires approval by at least 3/4 of the member bodies casting a vote. An ISO/TS is reviewed after three years in order to decide whether it will be confirmed for a further three years, revised to become an International Standard, or withdrawn. This Indian Standard is identical to " ISO/TS :2013 Microbiology of food and animal feed Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR Part 1: Method for quantification", issued by International Organization for Standardization The text of ISO standard has been approved as suitable for publication as an Indian Standard without deviations. Certain conventions are however not identical to those used in Indian Standards. Attention is particularly drawn to the following: a) Wherever the words International Standard appear referring to this standard, they should be read as Indian Standard. b) Comma(,) has been used as a decimal marker while in Indian Standards, the current practice is to use a point (.) as the decimal marker. In this adopted standard, reference appears to the following International Standard for which Indian Standard also exists. The corresponding Indian Standard which is to be substituted in its respective places is listed below along with its degree of equivalence for the edition indicated: International Standard Corresponding Indian Standard Degree of Equivalence ISO 22174:2005 Microbiology of food and animal feeding stuffs Polymerase chain reaction (PCR) for the detection of food-borne pathogens General requirements and definitions DOC.FAD 15(2559) Draft Indian Standard - Microbiology of food and animal feeding stuffs -- Polymerase chain reaction (PCR) for the detection of foodborne pathogens -- General requirements and definitions Identical

15 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 IS 2 : 1960 Rules for rounding off numerical values (revised). FOR COMPLETE TEXT OF THE DOCUMENT, KINDLY REFER ISO/TS :2013' For obtaining a hard copy of the complete document please contact/write to: Scientist F & Head Food and Agriculture Department Bureau of Indian Standards Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi Telefax: fad@bis.org.in

16 Draft for Comments Only Doc No. : FAD 15 (2819) C Draft Indian Standard MICROBIOLOGY OF FOOD AND ANIMAL FEED HORIZONTAL METHOD FOR DETERMINATION OF HEPATITIS 'A' VIRUS AND NOROVIRUS IN FOOD USING REAL-TIME RT-PCR PART 2: METHOD FOR QUALITATIVE DETECTION (Adoption of ISO/TS :2013) ICS No Not to be reproduced without the permission Last Date for Comments : of BIS or used as standard Food Hygiene, Safety Management and Other Systems Sectional Committee, FAD 15 NATIONAL FOREWORD (adoption clause will be added later) An ISO Technical Specification (ISO/TS) represents an agreement between the members of a technical committee and is accepted for publication if it is approved by 2/3 of the members of the committee casting a vote, whereas International Standard (ISO) requires approval by at least 3/4 of the member bodies casting a vote. An ISO/TS is reviewed after three years in order to decide whether it will be confirmed for a further three years, revised to become an International Standard, or withdrawn. This Indian Standard is identical to " ISO/TS :2013 Microbiology of food and animal feed Horizontal method for determination of hepatitis A virus and norovirus in food using real-time RT-PCR Part 2: Method for qualitative detection", issued by International Organization for Standardization The text of ISO standard has been approved as suitable for publication as an Indian Standard without deviations. Certain conventions are however not identical to those used in Indian Standards. Attention is particularly drawn to the following: a) Wherever the words International Standard appear referring to this standard, they should be read as Indian Standard. b) Comma(,) has been used as a decimal marker while in Indian Standards, the current practice is to use a point (.) as the decimal marker. In this adopted standard, reference appears to the following International Standard for which Indian Standard also exists. The corresponding Indian Standard which is to be substituted in its respective places is listed below along with its degree of equivalence for the edition indicated: International Standard ISO 22174:2005 Microbiology of food and animal feeding stuffs Polymerase chain reaction (PCR) for the detection of food-borne Corresponding Indian Standard DOC.FAD 15(2559) Draft Indian Standard - Microbiology of food and animal feeding stuffs -- Polymerase chain reaction Degree of Equivalence Identical

17 pathogens General requirements and definitions (PCR) for the detection of foodborne pathogens -- General requirements and definitions 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 IS 2 : 1960 Rules for rounding off numerical values (revised). FOR COMPLETE TEXT OF THE DOCUMENT, KINDLY REFER ISO/TS :2013 For obtaining a hard copy of the complete document please contact/write to: Scientist F & Head Food and Agriculture Department Bureau of Indian Standards Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi Telefax: fad@bis.org.in

18 Draft for Comments Only Doc No. : FAD 15 (2820) C Draft Indian Standard PREREQUISITE PROGRAMMES ON FOOD SAFETY PART 2:CATERING (Adoption of ISO/TS :2013) ICS No Not to be reproduced without the permission Last Date for Comments : of BIS or used as standard Food Hygiene, Safety Management and Other Systems Sectional Committee, FAD 15 NATIONAL FOREWORD (adoption clause will be added later) An ISO Technical Specification (ISO/TS) represents an agreement between the members of a technical committee and is accepted for publication if it is approved by 2/3 of the members of the committee casting a vote, whereas International Standard (ISO) requires approval by at least 3/4 of the member bodies casting a vote. An ISO/TS is reviewed after three years in order to decide whether it will be confirmed for a further three years, revised to become an International Standard, or withdrawn. This Indian Standard is identical to " ISO/TS :2013 Prerequisite programmes on food safety Part 2:Catering ", issued by International Organization for Standardization. The text of ISO standard has been approved as suitable for publication as an Indian Standard without deviations. Certain conventions are however not identical to those used in Indian Standards. Attention is particularly drawn to the following: a) Wherever the words International Standard appear referring to this standard, they should be read as Indian Standard. b) Comma(,) has been used as a decimal marker while in Indian Standards, the current practice is to use a point (.) as the decimal marker. In this adopted standard, reference appears to the following International Standard for which Indian Standard also exists. The corresponding Indian Standard which is to be substituted in its respective places is listed below along with its degree of equivalence for the edition indicated: International Standard ISO 22000:2005, Food safety management systems Requirements for any organization in the food chain Corresponding Indian Standard ISO 22000:2005, Food safety management systems Requirements for any organization in the food chain Degree of Equivalence Identical The technical committee responsible for the preparation of this standard may also review the provisions of the following ISO Standard and decide if it is acceptable for use in conjunction with this standard:

19 International Standard ISO 21469:2006 Title Safety of machinery Lubricants with incidental product contact Hygiene requirements 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 IS 2 : 1960 Rules for rounding off numerical values (revised). FOR COMPLETE TEXT OF THE DOCUMENT, KINDLY REFER ISO/TS :2013' For obtaining a hard copy of the complete document please contact/write to: Scientist F & Head Food and Agriculture Department Bureau of Indian Standards Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi Telefax: fad@bis.org.in

20 For BIS use only DRAFT FOR COMMENTS ONLY Doc: No. FAD 09(2721)C Draft Indian Standard SPICES AND CONDIMENTS RAW MANGO (MANGIFERA INDICA LINN.) POWDER (AMCHUR) AND SLICES SPECIFICATION (First Revision of IS 13242) ICS No Not to be reproduced or used as STANDARD without permission of BIS Last date for comments: April 30, 2015 Spices and Condiments Sectional Committee, FAD 9 FOREWORD (Adoption clause would be added later) Amchur, the powdered form of raw mango is a popular condiment especially in the northern part of the country in the various food preparations for imparting special aroma and taste. Amchur is generally prepared from unripe, wind-fallen sour mangoes (Mangifera indica Linn.). As the production of this product is fast getting organised, this standard is expected to help in the quality control of the product for its home consumption. The requirements for the characteristics as provided in the standard are in consonance with the requirements provided in the Grading and Marking Rules by the Directorate of Marketing and Inspection, wherever applicable. This standard was first published in 1991 under the title 'Spices and Condiments Amchur, Raw Mango (Mangifera Indica Linn.) Powder Specification'. This revision is being undertaken to incorporate the requirements of raw mango slices also, modify the title accordingly and align the requirement of acidity of Amchur powder with the specifications laid down in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 and include requirements for aflatoxins, total viable count, E. coli, mould and Salmonella in line with Sundried Raw Mango slices and Powder Grading and Marking Rules, 2003 issued by Directorate of Marketing and Inspection. In the formulation of this standard, due consideration has been given to the provisions of the Food Safety and Standards Act, 2006 and the Rules and Regulations framed thereunder and the Legal Metrology (Packaged Commodities) Rules, However, this standard is subject to the restrictions imposed under these, wherever applicable. For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2 : 1960 Rules for rounding off numerical values (revised). The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard. 1 SCOPE This standard prescribes the requirements for raw mango (Mangifera indica Linn.) powder (Amchur) and slices (Khatai). 2 REFERENCES The standards given below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards. IS No. Title 460 (Part 1) : 1985 Test sieves : Part 1 Wire cloth test sieves (third revision) 1070 : 1992 Reagent grade water Specification (third revision) 1797 : 2015 Methods of test for spices and condiments (third revision) (under print) 1

21 5402 : 2012 Microbiology of food and animal feeding stuffs Horizontal method for the /ISO 4833 : 2003 enumeration of microorganisms Colony count technique at 30 degree C (second revision) 5403 : 1999 Method for yeast and mould count of food stuffs and animal feeds (first revision) 5887 Methods for detection of bacteria responsible for food poisoning (Part 1) : 1976 Isolation, identification and enumeration of Escherichia Coli (Part 3) : 1999 General guidance on methods for detection of SALMONELLA (second revision) /ISO 6579 : : 2014 Spices and Condiments Methods of sampling (second revision) : 1994 Code for hygienic practice for spices and condiments processing units Doc: No. FAD 28(2609)F Draft Indian Standard Foodstuffs Determination of aflatoxin B 1, and the total content of aflatoxins B 1, B 2, G 1 and G 2 in cereals, nuts and derived products High-performance liquid chromatographic method (Adoption of ISO : 2003) (under print) 3 TERMINOLOGY For the purpose of this standard, the following definitions shall apply. 3.1 Inorganic Extraneous Matter Metallic pieces, sand, gravel, dirt, stone, lumps of earth, clay and mud. 3.2 Organic Extraneous Matter Chaff, stem and straw. 3.3 Seed Coating Exterior covering of the seed. 3.4 Damaged and Discoloured Slice Slices that are eaten by weevils or other insects and including slices internally damaged by fungus, moisture or heating. 4 REQUIREMENTS 4.1 Description The Amchur powder shall be prepared by grinding peeled clean and dried raw mango slices Mangifera indica (Linn.) Khatai (raw mango slices) shall be dried wholesome, edible part of raw mango fruit with or without the outer skin. 4.2 Colour, Taste and Flavour The product shall have the characteristic colour, taste and flavour. It shall be free from musty odour. It shall be free from extraneous matter, added colouring matter, flavouring matter and preservatives. 4.3 Freedom from Moulds, Insects, etc The product shall be free from dirt, mould growth and insect infestation and/or fungus contamination. 4.4 The product shall not contain any preservative except edible common salt which may be added to the extent of 5 percent by weight on dry basis (see 16 of IS 1797). 4.5 Fineness The Amchur powder shall be ground to such a fineness that not less than 97 percent by weight passes through a 500 μm IS Sieve [see IS 460 (Part 1)]. 4.6 The Amchur powder and Khatai (raw mango slices) shall also comply with the requirements given in Table 1 and Table 2, respectively. 4.7 The product shall be manufactured and packed under hygienic conditions (see IS 14216). 2

22 4.8 The pesticide residues, heavy metals, toxins (aflatoxins and other naturally occuring toxins), if any, in the product shall not exceed the limits as prescribed in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, Table 1 Requirements for Amchur Powder (Clause 4.6) Sl Characteristic Requirement Method of test, Ref to No. (1) (2) (3) (4) i) Moisture, percent by weight, Max of IS 1797 ii) Total ash (on dry basis), percent by weight, of IS 1797 Max iii) Acid insoluble ash, percent by weight, Max of IS 1797 iv) Crude fibre, percent by weight, Max of IS 1797 v) Acidity, as anhydrous tartaric acid acid, percent 12.0 to 26.0 Annex A by weight vi) Aflatoxin, g/kg, Max 30 Doc: No. FAD 28(2609)F vii) Total viable count, per g, Max 10 6 IS 5402 viii) E. coli, per g, Max 10 IS 5887 (Part 1) ix) Moulds, per g, Max 10 4 IS 5403 x) Salmonella, in 25 g Absent IS 5887 (Part 3) Table 2 Requirements for Khatai (Raw Mango Slices) (Clause 4.6) Sl Characteristic Requirement Method of test, Ref to No. (1) (2) (3) (4) i) Colour White to brown ii) Extraneous matter, percent by weight, Max 4 of IS 1797 a) Inorganic b) Organic iii) Slices below 15 mm in length, percent by weight, Max 4.0 1) Physical separation and weighing iv) Seed coating, percent by weight, Min (see 3.3) 3.0 Physical separation and weighing v) Damaged and discoloured slices, percent by weight, Max (see 3.4) 3.0 Physical separation and weighing vi) Moisture, percent by weight, Max of IS 1797 vii) Aflatoxin, g/kg, Max 30 Doc: No. FAD 28(2609)F viii) Total viable count, per g, Max 10 6 IS 5402 ix) E. coli, per g, Max 10 IS 5887 (Part 1) x) Moulds, per g, Max 10 4 IS 5403 xi) Salmonella, in 25 g Absent IS 5887 (Part 3) 1) shall be measured from one end to the other end of the slice. 5 PACKING AND MARKING 5.1 Packing The product shall be packed in clean, sound and dry container made of metal, glass, food grade polymers, wood or jute bags. The wooden boxes or jute bags shall be suitably lined with moisture proof lining which shall not impart any foreign smell to the product. The packing material shall be free from any fungal or insect infestation and should not impart any foreign smell. Each container shall be securely closed and sealed. 5.2 Marking The following particulars shall be marked or labelled on each container/bag: a) Name and address of the manufacturer or packer; 3

23 b) Name of the material; c) Trade name of brand name, if any; d) Batch or code number; e) Net quantity; f) Month and year of packing; g) Best before (month and year); and h) Any other information required under the Legal Metrology (Packaged Commodities) Rules, 2011 and the Food Safety and Standards (Packaging and Labelling) Regulations, If the containers are packed in cases, each case shall also be marked with the particulars (a) to (h) in BIS Certification Marking The product may also be marked with the Standard Mark The use of standard mark is governed by the provisions of the Bureau of Indian Standards Act, 1986 and the Rules and regulations made there under. The details of conditions under which a license for the use of the Standard Mark may be granted to manufacturers or producers may be obtained from the Bureau of Indian Standards. 6 SAMPLING Representative samples for testing the conformity of the final product to this specification shall be drawn according to IS TESTS 7.1 The sample of raw mango (Mangifera indica Linn.) powder (Amchur) and slices (Khatai) shall be tested for ascertaining conformity of the material to the requirement of this specification by the methods of test referred to in col 5 of Table Quality of Reagents Unless specified otherwise, pure chemicals shall be employed in tests and distilled water (see IS 1070) shall be used where the use of water as reagent is intended. NOTE 'Pure chemicals' shall mean chemicals that do not contain impurities which affect the test results. A-1 REAGENTS ANNEX A [Table 1, Sl No. (v)] DETERMINATION OF ACIDITY A-1.1 Sodium Hydroxide Solution 0.1 N. A-1.2 Phenolphthalein Indicator 1 percent (in alcohol). A-2 PROCEDURE Weigh about 0.5 g of sample in a 250 ml conical flask. Add about 100 ml of distilled water. Heat on a steambath for about minutes. Cool and titrate with 0.1 N NaOH using 2-3 drops of phenolphthalein indicator to a pale pink end point. Note the titre value and calculate as follow. A-3 CALCULATION Acidity as anhydrous tartaric acid, percent by weight, (w/w) = 64 x titre x normality of NaOH x weight of sample 4

24 For BIS use only DRAFT FOR COMMENTS ONLY Doc: No. FAD 09(2722)C Draft Indian Standard GARAM MASALA SPECIFICATION (First Revision of IS 13545) ICS No Not to be reproduced or used as STANDARD without permission of BIS Last date for comments: April 30, 2015 Spices and Condiments Sectional Committee, FAD 9 FOREWORD (Adoption clause would be added later) Spices and condiments and their blends are extensively used for culinary purposes in India and the neighbouring countries. Garam masala is a blend of selected spices and aromatic herbs. It is used to garnish vegetarian and non-vegetarian dishes to enhance flavour and aroma. This standard was first published in This revision is being undertaken to align product description and requirement of salt content with special grade of Agmark standard for garam masala and to include the requirements for aflatoxin, total viable count, E. coli, moulds and Salmonella in line with Agmark standard. In the formulation of this standard, due consideration has been given to the provisions of the Food Safety and Standards Act, 2006 and the Rules and Regulations framed thereunder and the Legal Metrology (Packaged Commodities) Rules, However, this standard is subject to the restrictions imposed under these, wherever applicable. For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2 : 1960 Rules for rounding off numerical values (revised). The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard. 1 SCOPE This standard prescribes the requirements and methods of sampling and test for garam masala. 2 REFERENCES The standards given below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards. IS No. Title 1070 : 1992 Reagent grade water Specification (third revision) 1797 : 2015 Methods of test for spices and condiments (third revision) (under print) 5402 : 2012 Microbiology of food and animal feeding stuffs Horizontal method for the /ISO 4833 : 2003 enumeration of microorganisms Colony count technique at 30 degree C (second revision) 5403 : 1999 Method for yeast and mould count of food stuffs and animal feeds (first revision) 5887 Methods for detection of bacteria responsible for food poisoning (Part 1) : 1976 Isolation, identification and enumeration of Escherichia Coli (Part 3) : 1999 General guidance on methods for detection of SALMONELLA (second revision) /ISO 6579 : : 2014 Spices and Condiments Methods of sampling (second revision) : 1994 Code for hygienic practice for spices and condiments processing units 1

25 Doc: No. FAD 28(2609)F Draft Indian Standard Foodstuffs Determination of aflatoxin B 1, and the total content of aflatoxins B 1, B 2, G 1 and G 2 in cereals, nuts and derived products High-performance liquid chromatographic method (Adoption of ISO : 2003) (under print) 3 REQUIREMENTS 3.1 Description Garam masala powder shall be obtained by grinding clean, dry and wholesome spices and condiments. It shall contain minimum 90 percent of spices, It may contain added starch, pulses, edible oil and edible common salt Garam masala shall be free from dirt, insect infestation, rodent excreta and hair, mould growth, when examined with naked eye (corrected, if necessary, for abnormal vision) or with such magnification as may be necessary. If the magnification exceeds 10 X, this fact shall be stated in the test report. 3.2 Taste and Flavour The taste and flavour of garam masala shall be fresh and pleasant. 3.3 Garam masala shall also comply with the requirements given in Table 1. Table 1 Requirements for Garam Masala (Clause 3.3) Sl Characteristic Requirement Method of test, Ref to No. (1) (2) (3) (4) i) Moisture, percent by weight, Max of IS 1797 ii) Total ash (on dry basis), percent by weight, of IS 1797 Max iii) Acid insoluble ash (on dry basis), percent by of IS 1797 weight, Max iv) Non-volatile ether extract (on dry basis), of IS 1797 percent by weight, Min v) Volatile oil (on dry basis), ml/100 g, Min of IS 1797 vi) Crude fibre (on dry basis), percent by weight, of IS 1797 Max vii) Salt (as NaCl) (on dry basis), percent by of IS 1797 weight, Max viii) Lead (as Pb), (on dry basis), mg/kg, Max 5.0 Annex A ix) Chromium salts Absent Annex B x) Aflatoxin, g/kg, Max 30 Doc: No. FAD 28(2609)F xi) Total viable count, per g, Max 10 6 IS 5402 xii) E. coli, per g, Max 10 3 IS 5887 (Part 1) xiii) Moulds, per g, Max 10 4 IS 5403 xiv) Salmonella, in 25 g Absent IS 5887 (Part 3) 3.4 Garam masala shall be ground and packed under hygienic conditions (see IS 14216). 3.5 The pesticide residues, heavy metals, toxins (aflatoxins and other naturally occuring toxins), if any, in the product shall not exceed the limits as prescribed in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, PACKING Garam masala shall be packed in scaled, clean and sound tinplate or glass containers or paper cartons properly lined with water-proof paper or in moisture-proof bags made of a material which does not impart any smell to the garam masala. The product shall be packed in quantities as stipulated under the provisions of the Legal Metrology (Packaged Commodities) Rules, A suitable number of such containers/cartons shall be packed in cardboard cases. 2

26 5 MARKING 5.1 The following particulars shall be marked or labelled on each container/carton in English/Russian/ French/Hindi: a) Name of the material and trade name or brand name, if any; b) Name and address of the manufacturer; c) Batch or code number; d) Net quantity; e) The names of spices and condiments in descending order by weight; f) Date of manufacture; g) Best before date; h) Directions for use; and j) Any other information required under the Legal Metrology (Packaged Commodities) Rules, 2011 and the Food Safety and Standards (Packaging and Labelling) Regulations, Each case shall also be marked with the particulars (a) to (j) in If glass containers are used, each case shall be marked, in addition, with the words Glass, Handle with care'. 5.4 BIS Certification Marking The product may also be marked with the Standard Mark The use of standard mark is governed by the provisions of the Bureau of Indian Standards Act, 1986 and the Rules and regulations made thereunder. The details of conditions under which a license for the use of the Standard Mark may be granted to manufacturers or producers may be obtained from the Bureau of Indian Standards. 6 SAMPLING Representative samples of garam masala for testing the conformity to this specification shall be drawn according to IS TESTS 7.1 The samples of garam masala shall be tested for ascertaining conformity of the material to the requirements of this specification by the methods of test referred to in col 4 of Table Quality of Reagents Unless specified otherwise, pure chemicals shall be employed in tests and distilled water (see IS 1070) shall be used where the use of water as reagent is intended. NOTE 'Pure chemicals' shall mean chemicals that do not contain impurities which affect the test results. A-l PRINCIPLE ANNEX A [Table 1 Sl No. (viii)] DETERMINATION OF LEAD CONTENT The sample is ashed and the acid solution of ash is neutralised with ammonia in the presence of citrate. Several other interfering elements are complexed with cyanide and lead is isolated as lead dithizonate into chloroform. The chloroform layer is shaken again with dilute nitric acid and chloroform layer is discarded. The aqueous phase is buffered to ph 9.5 to 10 0 and lead is re-extracted with dithizone in chloroform. The colour produced is read at 510 nm and is compared with standard. 3

27 A-2 REAGENTS A-2.1 Lead Standard Solution A Stock Solution (1 mg lead/ml in 1 percent nitric acid) Dissolve g of pure lead nitrate [Pb (NO 3 ) 2 ] crystals in 1 percent nitric acid and dilute to 1 litre. A Working Solution Prepare as needed by diluting stock solution suitably with 1 percent nitric acid solution. A-2.2 Nitric Acid (1 percent) Dilute 10 ml of fresh, colourless nitric acid (sp gr 1.40) to 1 litre with redistilled water. If acid is redistilled, boil off nitrous fumes before diluting. A-2.3 Citric Acid Solution (Concentrated Lead Free Solution) Prepare the solution so that 1 ml of solution contains about 0.5 g of citric acid. A-2.4 Dithizone Solution [1 mg/ml in Chloroform (CHCl 3 )] Dissolve 100 mg of purified dithizone in chloroform and dilute to 100 ml. Prepare dilute solution as needed by diluting stock solution suitably with chloroform. A-2.5 Potassium Cyanide Solution (10 percent, w/v) Dissolve 25 g of recrystallised, phosphate free potassium cyanide (KCN) in water and dilute to 250 ml. A-2.6 Ammonia-Cyanide Mixture To 100 ml of 10 percent potassium cyanide solution in a 500 ml volumetric flask, add enough ammonium hydroxide (NH 4 OH) solution to introduce 19.1 g of ammonia (NH 3 ) and dilute to volume with water. A-2.7 Washed Filter Paper Soak 9 cm quantitative papers overnight in 1 percent nitric acid. Wash with large volumes of water on Buchner funnel to remove acid and any traces of lead. A-3 PROCEDURE A-3.1 Preparation of Sample A Accurately weigh representative sample of 5 to 100 g depending upon amount of sample available and expected lead content, into a clean silica dish. Dry wet samples on steam bath or in oven. A Char the sample carefully over burner. Do not let the material to ignite. Charring of sample is carried out by means of a soft flame to volatilize as much as possible of the organic matter. Materials being ashed must not be allowed to ignite during any phase of ashing. A When the sample is dry and charred, place it in a temperature controlled muffle furnace and raise temperature slowly without ignition. Cover the floor of furnace with a piece of asbestos board or silica plate so that sample receives most of its heat by radiation and not by conduction. Ash the sample at temperatures not exceeding 500 C for about 8 to 10 hours. If ashing is not complete after 30 minutes, remove the dish, cool and cautiously add 2 to 3 ml nitric acid. Dry again and place in furnace and continue ashing until practically carbonfree ash is obtained. A When clean ash is obtained, cool, cover the dish with watch glass and cautiously add 15 to 20 ml concentrated hydrochloric acid (HCl). Rinse down the watch glass with water and heat on steam bath. If clear solution is not obtained evaporate to dryness and repeat addition, of HCl. Dilute the clear solution with water to a definite volume (filter solution if necessary, wash the insoluble material on filter successively with few millilitre of hot HCl, hot citric acid solution and hot 40 percent ammonium acetate solution and make up to 100 ml). Prepare a sample blank solution using exactly the same amounts of reagents including water and exposing the sample blank in furnace or on steam bath for the same length of time and giving identical treatment as given in case of sample. A-3.2 Isolation and Determination of Lead A Transfer suitable aliquot of ash solution of sample to a 250 ml separatory funnel and add citric acid reagent and mix well equivalent to 10 g of citric acid and mix well. 4