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This standard specifies food safety criteria and regulatory requirements for cheese products.
Contents
I. GENERAL PROVISIONS
II. TECHNICAL REQUIREMENTS, TESTING METHODS AND SAMPLING
III. MANAGEMENT REQUIREMENTS
IV. RESPONSIBILITIES OF ORGANIZATIONS AND INDIVIDUALS
V. IMPLEMENTING ORGANIZATIONS
Appendix I PHYSICAL AND CHEMICAL INDICATORS OF CHEESE PRODUCTS
Appendix II CONTAMINANT LIMITS FOR CHEESE PRODUCTS
Appendix III MICROBIOLOGICAL INDICATORS OF CHEESE PRODUCTS
Appendix IV LIST OF TESTING METHODS FOR FOOD SAFETY INDICATORS OF CHEESE PRODUCTS
