New Standard from Last Update.

1. Scope

1.1 This standard prescribes the requirements and methods of sampling and test for foods which are represented directly or indirectly or by implication, as intended for special dietary uses by reason of their low sodium content; and also for salt substitutes with low sodium content.

1.2 The standard contains only provisions which are specific to the sodium content of foods intended for special dietary uses and to salt substitutes. It does not refer to other aspects of the composition of such foods including the use of food additives, except salt substitutes

2. References

The standards given below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards:

IS No. Title

1070 : 1992 Reagent grade water - Specification (third revision)

2491 : 2013 Food hygiene - General principles - Code of practice (third revision)

7688 Code of practice for labelling of pre-packaged foods:

(Part 1) : 1975 General guidelines

(Part 2) : 1976 Guidelines on claims

(Part 3) : 1976 Nutritional labelling

9487 : 1980 Specification for ready-to-eat protein-rich extruded foods

16021 : 2012 Good manufacturing practices (GMP) Requirements for organizations in the food processing sector