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Basic Details/ मूल ब्यौरा
Comment
IS Number/
आईएस संख्या
:
IS 15000:2024
IS Title/
आईएस शीर्षक
:
Hazard Analysis and Critical Control Point (HACCP) - Requirements for Any Organization in the Food Chain (Second Revision)
Superseding IS/
सुपरसीडिंग आईएस
:
IS 15000 : 2013
Degree of Equivalence/
समतुल्यता स्तर
:
Modified/Technically Equivalent
Number of Revisions/
पुनरीक्षणों की संख्या
:
2
Number of Amendments/
संशोधनों की संख्या
:
No amendment issued
Aspect/
पक्ष
:
System Standard
Language/
भाषा
:
English
Reaffirmation Year/
पुनर्पुष्टि वर्ष
:
Technical Department/
तकनीकी विभाग
:
FAD (Food and Agriculture Department)
Technical Committee/
तकनीकी समिति
:
FAD 15 (Food Hygiene, Safety Management And Other Systems Sectional Committee)
Member Secretary/
सदस्य सचिव
:
VARSHA GUPTA (SCIENTIST-E)
Other Details
Indian Standard
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Amendment : 0
Gazette Document : 4
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License : 0
Product Manual & SIT : 0
Laboratory : 0
Classification Details
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Cross Reference Details
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Composition
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Corrigendum : 0
Cross Reference Details
Download
Indian Standards Referred In IS IS 15000:2024
:
1
IS 2491:2024
Food hygiene - General principles - Code of practice (Third Revision)
FAD 15
2
IS/IEC 61400-25-4:2016
Wind Turbines Part 25 Communications for Monitoring and Control of Wind Power Plants Section 4 Mapping to communication profile
ETD 42
International Standards Referred In IS 15000:2024
Standard contains no Cross Referenced International Standard.
IS 15000:2024
is Referred in following Indian Standards :
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
Classification Details
Group
:
Food, Food Products and food processing equipments
Sub Group
:
Food safety
Sub Sub Group
:
Management System Standards in Food Safety
Aspect
:
System Standard
Certification
:
