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This standard is concerned with microbiological limits for some foodstuffs intended for human consumption and for some food ingredients used in the food industry.
Contents
1. Scope
2. Complementary References
3. Definitions
4. Requirements
5. Criteria for Technical Conformity
Microbiological Criteria for Foods and Food Ingredients:
1. Dairy Products
2. Infants, Children and Certain Categories of Dietetic Foods
3. Meat, Poultry and Their Products
4. Fish and Shellfish and Their Products
5. Egg and Egg Products
6. Fats and Oils
7. Tomato Concentrates, Sauces, Vinegar, Spices and Herbs
8. Canned Foods and Ingredients for Canning
9. Cereals, Legumes and Their Products
10. Fruits and Vegetables
11. Jelly, Jam and Marmalade
12. Chocolates, Sweets and Their Ingredients
13. Ingredients for Food Industries
14. Drinking Water
15. Beverages
16. Ready to Eat Foods
17. Miscellaneous Foods
