| SNo |
IS Number |
Title |
Technical Committee |
|
1 |
IS 253 : 2014 |
Specification for common salt (Fourth Revision) |
FAD 8 |
|
2 |
IS 1070 : 1992 |
Reagent grade water - Specification (Third Revision) |
CHD 13 |
|
3 |
IS 2400 : 1976 |
Specification for besan (First Revision) |
FAD 16 |
|
4 |
IS 2491 : 2013 |
Food hygiene - General principles - Code of practice (Third Revision) |
FAD 15 |
|
5 |
IS 4333 : Part 5 : 1970 |
Methods of analysis for foodgrains: Part 5 determination of uric acid |
FAD 16 |
|
6 |
IS 4684 : 1975 |
Specification for edible groundnut flour (Expeller Pressed) (First Revision) |
FAD 16 |
|
7 |
IS 4905 : 2015 |
Random sampling and randomization procedures (First Revision) |
MSD 3 |
|
8 |
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 |
|
9 |
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 |
|
10 |
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 |
|
11 |
IS 7219 : 1973 |
Method for determination of protein in foods and feeds |
FAD 28 |
|
12 |
IS 7224 : 2006 |
Iodized salt, vacuum evaporated iodized salt and refined iodized salt - Specification (Second Revision) |
FAD 8 |
|
13 |
IS 10633 : 2017 |
Vanaspati - Specification (Third Revision) |
FAD 13 |
|
14 |
IS 12569 : 1989 |
Potato french fries - Specification |
FAD 24 |
