| SNo |
IS Number |
Title |
Technical Committee |
|
1 |
IS 2491 : 2013 |
Food hygiene - General principles - Code of practice (Third Revision) |
FAD 15 |
|
2 |
IS 13815 : 2010 |
Fruit and vegetable products - Determination of soluble solids content - Refractometric method (First Revision) |
FAD 10 |
|
3 |
IS 5403 : 1999 |
Method for yeast and mould count of foodstuffs and animal feeds (First Revision) |
FAD 31 |
|
4 |
IS 5887 : Part 2 : 1976 |
Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci ( First Revision) |
FAD 31 |
|
5 |
IS 5887 : Part 3 : 1999 |
Methods for detection of bacteria responsible for food poisoning: Part 3 general guidance on methods for the detection of salmonella (Second Revision) |
FAD 31 |
|
6 |
IS 5887 : Part 4 : 1999 |
Methods for detection of bacteria responsible for food poisoning: Part 4 isolation and identification of clostridium perfringens (Clostridium Welchii) and clostridium botul inum and enumeration of clostridium perfringens (Second Revision) |
FAD 31 |
|
7 |
IS 5887 : Part 5 : 1976 |
Methods for detection of bacteria responsible for food poisoning: Part 5 Isolation, identification and enumeration of vibrio cholerae and vibrio parahaemolyticus (First Revision) |
FAD 31 |
|
8 |
IS 5887 : Part 7 : 1999 |
Methods for detection of bacteria responsible for food poisoning: Part 7 general guidance on methods for isolation and identification of shigella |
FAD 31 |
|
9 |
IS 5887 : Part 1 : 1976 |
Methods for detection of bacteria responsible for food poisoning: Part 1 isolation, identification and enumeration of escherichia coli (First Revision) |
FAD 31 |
|
10 |
IS 16021 : 2012 |
Good manufacturing practices (GMP) - Requirements for organizations in the food processing sector |
FAD 15 |
