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Indian Standard Details

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Basic Details
IS Number : IS 15000 : 2013
Reviewed In : 2023
IS Title [Eng-Hn] : Hazard analysis and critical control point (HACCP) - Requirements for any organization in the food chain (First Revision)
No of Revision : 1
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 15 ( Food Hygiene, Safety Management And Other Systems )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Food safety
Sub Sub Group : Management System Standards in Food Safety
Aspects: System Standard
Certification:
Ministry :
Short Commom Man's Title: Hazard Analysis and Critical Control Point (HACCP) - Requirement for any Organization in the Food Ch
Itchs:
Degree of Equivalence: Modified/Technically Equivalent
Identical/Equivalent Standards:15000:2013
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 15000 : 2013 :
SNo IS Number Title Technical Committee
1
IS 2491 : 2013 Food hygiene - General principles - Code of practice (Third Revision) FAD 15
2
IS/IEC 61400 : Part 25 : Sec 4 : 2016 Wind Turbines Part 25 Communications for Monitoring and Control of Wind Power Plants Section 4 Mapping to communication profile ETD 42
International Standards Refered In IS 15000 : 2013 Standard contains no Cross Referenced International Standard.
IS 15000 : 2013 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 14595 : 1998 Food hygiene - Microbiological criteria - Principles for establishment and application FAD 31
2 IS 16020 : 2012 Food safety management - Requirements for good hygiene practices FAD 15
3 IS 17453 : 2020 Food Safety and Hygiene - Code of Practice for Food Businesses during Epidemic/Pandemic Situations with Specific Reference to COVID-19 FAD 15
4 IS 5837 : 1970 Code For Hygienic Conditions For Soft Drink Manufacturing Units FAD 14
5 IS 6969 : 1973 Code For Hygienic Conditions For Handling And Sale Of Refrigerated Drinking Water FAD 14
6 IS 15000 : 2013 Hazard analysis and critical control point (HACCP) - Requirements for any organization in the food chain (First Revision) FAD 15