Home About Standards Downloads Reports Standard Of The Week Standard Of The Month FAQ Contact Us
�

Indian Standard Details

    Print

Basic Details
IS Number : IS 17504 : 2021
IS Title [Eng-Hn] : Emulsified Sauces - Specification
No of Revision : 0
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 24 ( Ready-to-eat foods and specialized products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Ready to eat foods
Sub Sub Group : Ready-to-eat Foods
Aspects: Product Specification
Certification:
Ministry :
Short Commom Man's Title:
Itchs: N/A
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 17504 : 2021 :
SNo IS Number Title Technical Committee
1
IS 2491 : 2013 Food hygiene - General principles - Code of practice (Third Revision) FAD 15
2
IS 12569 : 1989 Potato french fries - Specification FAD 24
3
IS 13844 : 2003 Fruit and vegetable products - Determination of titratable acidity (First Revision) FAD 10
4
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
5
IS 5403 : 1999 Method for yeast and mould count of foodstuffs and animal feeds (First Revision) FAD 31
6
IS 5887 : Part 2 : 1976 Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci ( First Revision) FAD 31
7
IS 5887 : Part 3 : 1999 Methods for detection of bacteria responsible for food poisoning: Part 3 general guidance on methods for the detection of salmonella (Second Revision) FAD 31
8
IS 5887 : Part 4 : 1999 Methods for detection of bacteria responsible for food poisoning: Part 4 isolation and identification of clostridium perfringens (Clostridium Welchii) and clostridium botul inum and enumeration of clostridium perfringens (Second Revision) FAD 31
9
IS 5887 : Part 5 : 1976 Methods for detection of bacteria responsible for food poisoning: Part 5 Isolation, identification and enumeration of vibrio cholerae and vibrio parahaemolyticus (First Revision) FAD 31
10
IS 5887 : Part 7 : 1999 Methods for detection of bacteria responsible for food poisoning: Part 7 general guidance on methods for isolation and identification of shigella FAD 31
11
IS 5887 : Part 1 : 1976 Methods for detection of bacteria responsible for food poisoning: Part 1 isolation, identification and enumeration of escherichia coli (First Revision) FAD 31
12
IS 16021 : 2012 Good manufacturing practices (GMP) - Requirements for organizations in the food processing sector FAD 15
International Standards Refered In IS 17504 : 2021 Standard contains no Cross Referenced International Standard.
IS 17504 : 2021 is Refered in following Indian Standards : Standard contains no Cross Referenced Indian Standard.