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Indian Standard Details

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Basic Details
IS Number : IS 15000 : 2013
Reviewed In : 2023
IS Title [Eng-Hn] : Hazard analysis and critical control point (HACCP) - Requirements for any organization in the food chain (First Revision)
No of Revision : 1
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 15 ( Food Hygiene, Safety Management And Other Systems )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Food safety
Sub Sub Group : Management System Standards in Food Safety
Aspects: System Standard
Certification: Voluntary System Certification
Ministry : Ministry of Health and Family Welfare, Ministry of Agriculture - Department of Agriculture and Farmer Welfare, Ministry of Animal Husbandry, Dairying And Fisheries, Ministry of Consumer Affairs, Food and Public Distribution - Department of Food and Public Distribution, Ministry of Jal Shakti, Ministry of Food Processing Industries, Ministry of Micro, Small and Medium Enterprises
Short Commom Man's Title: Hazard Analysis and Critical Control Point (HACCP) - Requirement for any Organization in the Food Ch
Itchs: N/A
Degree of Equivalence: Modified/Technically Equivalent
Identical/Equivalent Standards:CAC/RCP 1-1969, Rev. 4- 2003
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 15000 : 2013 :
SNo IS Number Title Technical Committee
1
IS 2491 : 2013 Food hygiene - General principles - Code of practice (Third Revision) FAD 15
International Standards Refered In IS 15000 : 2013 Standard contains no Cross Referenced International Standard.
IS 15000 : 2013 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 14595 : 1998 Food hygiene - Microbiological criteria - Principles for establishment and application FAD 31
2 IS 15000 : 2013 Hazard analysis and critical control point (HACCP) - Requirements for any organization in the food chain (First Revision) FAD 15
3 IS 16020 : 2012 Food safety management - Requirements for good hygiene practices FAD 15
4 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