SNo |
IS Number |
Title |
Technical Committee |
1 |
IS 1070 : 1992 |
Reagent grade water - Specification (Third Revision) |
CHD 13 |
2 |
IS 1797 : 2017 |
Spices and condiments - Methods of test (Third Revision) |
FAD 9 |
3 |
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 |
4 |
IS 8104 : 1996 |
Chillies - Determination of scoville index (First Revision) |
FAD 9 |
5 |
IS 13145 : 2014 |
Spices and condiments - Methods of sampling (Second Revision) |
FAD 9 |
6 |
IS 14216 : 1994 |
Code for hygienic practice for spices and condiments processing units |
FAD 9 |
7 |
IS 16287 : 2015 |
Foodstuffs - Determination of aflatoxin B1 , and the total content of aflatoxins B1 , B2 , G1 and G2 in cereals, nuts and derived products - High performance liquid chromatographic method |
FAD 16 |