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Indian Standard Details

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Basic Details
IS Number : IS 6542 : 1972
Reviewed In : 2022
IS Title [Eng-Hn] : Code for hygienic conditions for fruit and vegetable canning units
No of Revision : 0
No of Amendments : 1
Technical Department : Food and Agriculture Department
Technical Committee : FAD 10 ( Fruits, Vegetables, and Allied Products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Food safety
Sub Sub Group : Codes of good practices in food industry
Aspects: Code of Practice
Certification: Not Certifiable
Ministry : Ministry of Health and Family Welfare, Ministry of Agriculture - Department of Agriculture and Farmer Welfare, Ministry of Food Processing Industries
Short Commom Man's Title: Code for hygienic conditions for fruit and vegetable canning units
Itchs: N/A
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 6542 : 1972 :
SNo IS Number Title Technical Committee
1
IS 2491 : 2013 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 24
3
IS 5126 : 2016 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 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 : 2012 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 Method for yeast and mould count of foodstuffs and animal feeds (First Revision) FAD 31
10
IS 5404 : 1984 Methods for drawing and handling of food samples for microbiological analysis (First Revision) FAD 31
11
IS 5835 : 1970 Method for estimation of vitamin D in foodstuffs FAD 28
12
IS 5837 : 1970 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 Refered In IS 6542 : 1972 Standard contains no Cross Referenced International Standard.
IS 6542 : 1972 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
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