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Indian Standard Details

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Basic Details
IS Number : IS 13267 : 1991
Reviewed In : 2022
Reaffirmed but not taken up for revision
IS Title [Eng-Hn] : Ready suji - Halwa mix - Specification
No of Revision : 0
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 24 ( Ready-to-eat foods and specialized products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Ready to eat foods
Sub Sub Group : Ready-to-eat Foods
Aspects: Product Specification
Certification: Voluntary Certification
Ministry : Ministry of Health and Family Welfare, Ministry of Food Processing Industries, Ministry of Consumer Affairs, Food and Public Distribution - Department of Food and Public Distribution
Short Commom Man's Title: Ready Suji-halwa Mix
Itchs:
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 13267 : 1991 :
SNo IS Number Title Technical Committee
1
IS 548 : Part 1 : 1964 Methods of sampling and test for oils and fats: Part 1 sampling, physical and chemical tests (Revised) FAD 13
2
IS 1010 : 1968 Specification for suji or rava (Semolina) (First Revision) FAD 16
3
IS 1070 : 1992 Reagent grade water - Specification (Third Revision) CHD 13
4
IS 1907 : 1984 Specification for cardamom (Capsules And Seeds) (Second Revision) FAD 9
5
IS 2491 : 2013 Food hygiene - General principles - Code of practice (Third Revision) FAD 15
6
IS 4333 : Part 5 : 1970 Methods of analysis for foodgrains: Part 5 determination of uric acid FAD 16
7
IS 4684 : 1975 Specification for edible groundnut flour (Expeller Pressed) (First Revision) FAD 16
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 10633 : 2017 Vanaspati - Specification (Third Revision) FAD 13
13
IS 12569 : 1989 Potato french fries - Specification FAD 24
14
IS 13264 : 1991 Ready khichdi mix - Specification FAD 24
International Standards Refered In IS 13267 : 1991 Standard contains no Cross Referenced International Standard.
IS 13267 : 1991 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 3468 : 1991 Pipe nuts - Specification (Second Revision) PGD 37