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IS Number/आईएस संख्या : IS 6542:1972

IS Title/आईएस शीर्षक : Code for hygienic conditions for fruit and vegetable canning units (Withdrawn)

Superseded by IS/प्रतिस्थापित आईएस : None

Degree of Equivalence/समतुल्यता स्तर : Indigenous

Number of Revisions/पुनरीक्षणों की संख्या : New Standard

Number of Amendments/संशोधनों की संख्या : 1

Aspect/पक्ष : Code of Practice

Language/भाषा : English

Reaffirmation Year/पुनर्पुष्टि वर्ष :

Technical Department/तकनीकी विभाग : FAD (Food and Agriculture Department)

Technical Committee/तकनीकी समिति : FAD 10 (Fruits, Vegetables, and Allied Products Sectional Committee)

Member Secretary/सदस्य सचिव : Abhijit Singh (SCIENTIST-C)

Other Details

Gazette Document : 0

Classification details for: IS 6542 : 1972

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Cross Reference Details

Indian Standards Referred In IS IS 6542:1972
:

1	IS 2491:2024	Food hygiene - General principles - Code of practice (Third Revision)	FAD 15
2	IS 5059:1969	Code for hygienic conditions for large scale biscuit manufacturing units and bakery units (Second Revision)	FAD 16
3	IS 5126:2016 ISO 5492 : 2008	Sensory analysis - Vocabulary (Second Revision)	FAD 28
4	IS 5398:1969	Methods for estimation of thiamine (Vitamin B1) in foodstuffs	FAD 28
5	IS 5399:1969	Methods for estimation of riboflavin (Vitamin B2) in, foodstuffs	FAD 28
6	IS 5400:1969	Methods for estimation of nicotinic acid (Niacin) in foodstuffs	FAD 28
7	IS 5401 (Part 1):2012 ISO 4832 : 2006	Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms: Part 1 colony count technique (Second Revision)	FAD 31
8	IS 5402 (Part 1):2021 ISO 4833 - 1:2013	Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Micro - Organisms - Colony - Count technique at 30°C (Second Revision)	FAD 31
9	IS 5403:1999 ISO 7954	Method for Yeast and Mould Count of Foodstuffs and Animal Feeds (First Revision)	FAD 31
10	IS 5404:2024	Methods for drawing and handling of food samples for microbiological analysis (First Revision)	FAD 31
11	IS 5835:2025	Method for estimation of vitamin D in foodstuffs	FAD 28
12	IS 5837:2024	Code For Hygienic Conditions For Soft Drink Manufacturing Units	FAD 14
13	IS 5838:1970	Methods for estimation of vitamin C in foodstuffs	FAD 28
14	IS 5839:2000	Food hygiene - Code of practice for manufacture, storage and sale of ice cream (First Revision)	FAD 19
15	IS 5886:1970	Methods for estimation of carotenes and vitamin A (Retinol) in foodstuffs	FAD 28
16	IS 6540:1972	Code For Hygienic Conditions For Manufacture And Handling Of Ice For Human Consumption	FAD 14

International Standards Referred In IS 6542:1972

Standard contains no Cross Referenced International Standard.

IS 6542:1972
is Referred in following Indian Standards :

1	IS 10252 : 1982	Specification for canned carrot in brine	FAD 10
2	IS 10253 : 1982	Specification for canned papaya in syrup	FAD 10
3	IS 14266 : 1995	Canned mushrooms - Specification	FAD 10
4	IS 15088 : 2001	Lemon juice preserved exclusively by physical means - Specification	FAD 10
5	IS 15089 : 2002	Pineapple juice preserved exclusively by physical means - Specification	FAD 10
6	IS 15095 : 2002	Concentrated pineapple juice preserved exclusively by physical means - Specification	FAD 10
7	IS 15273 : 2003	Concentrated orange juice preserved exclusively by physical means - Specification	FAD 10
8	IS 15688 : 2006	Canned bamboo shoot - Specification	FAD 10
9	IS 15690 : 2006	Dry salted bamboo shoot - Specification	FAD 10
10	IS 3246 : 1976	Specification for canned okra (Bhindi) (First Revision)	FAD 10
11	IS 3247 : 1976	Specification for canned bitter gourd (Karela) (First Revision)	FAD 10
12	IS 3248 : 1993	Canned tomatoes - Specification (First Revision)	FAD 10
13	IS 3547 : 1976	Specification for mango nectar (First Revision)	FAD 10
14	IS 3881 : 1993	Tomato juice - Specification (First Revision)	FAD 10
15	IS 5800 : 2003	Orange juice preserved exclusively by physical means - Specification (First Revision)	FAD 10
16	IS 7732 : 2003	Apple juice preserved exclusively by physical means - Specification (First Revision)	FAD 10
17	IS 8713 : 2003	Mango juice preserved exclusively by physical means - Specification (First Revision)	FAD 10
18	IS 8786 : 1978	Specification for okra (BHINDI) canned in tomato sauce	FAD 10
19	IS 9789 : 1981	Specification for canned apricot	FAD 10
20	IS 9790 : 1981	Specification for canned french beans	FAD 10
21	IS 9791 : 1981	Specification for canned tinda	FAD 10
22	IS 9811 : 1981	Specification for canned kundri	FAD 10
23	IS 9812 : 1981	Specification for canned spinach	FAD 10
24	IS 9822 : 1981	Specification for canned parwal	FAD 10
25	IS 9823 : 1981	Specification for canned potatoes	FAD 10
26	IS 10697 : 1983	Specification for chicken canned in brine	FAD 18
27	IS 1743 : 1973	Specification for mutton and goat meat canned in brine (First Revision)	FAD 18
28	IS 4303 : Part 1 : 1975	Code of hygienic conditions for fish industry: Part 1 pre processing stage (First Revision)	FAD 12
29	IS 4303 : Part 2 : 1975	Code of hygienic conditions for fish industry: Part 2 canning stage (First Revision)	FAD 12
30	IS 16066 : 2017	Street food vendors - Food safety requirements (First Revision)	FAD 15
31	IS 3880 : 2019	Mango pulp/puree - Specification (Second Revision)	FAD 10
32	IS 3883 : 2019	Tomato puree - Specification (Second Revision)	FAD 10
33	IS 3884 : 2019	Tomato paste - Specification (Second Revision)	FAD 10

Classification Details

Certification	:
Group	:	Food, Food Products and food processing equipments
Sub Group	:	Food safety
Sub Sub Group	:	Codes of good practices in food industry
Aspect	:	Code of Practice

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Classification details for: IS 6542 : 1972

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Classification Details