1. SCOPE

This standard prescribes the composition, quality requirements and method of test for soup powders.

2. REFERENCES

Fruit and vegetable products —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 ofthese standards indicated below:

2491 : 2013 Food hygiene — General principles — Code of Practice

5403 : 1999 Method for yeast and mould count of foodstuffs and animal feeds

5887 Methods for detection of bacteria responsible for food poisoning:

(Part 1) : 1976 Isolation, identification and enumeration ofEscherichia Coli

(Part 2) : 1976 Isolation, identification and enumeration of Staphylococcus Aureus and Faecal Streptococci

(Part 3) : 1999 General guidance on methods for the detection of Salmonella

(Part 4) : 1999 Isolation and identification of Clostridium perfringens (Clostridium Welchii) and Clostridium Botulinum and Enumeration of Clostridium Perfringens

(Part 5) : 1976 Isolation, identification and enumeration of Vibrio Cholerae and Vibrio Parahaemolyticus

(Part 7) : 1999 General guidance on methods for isolation and identification of Shigella

13815 : 2009/ISO 2173 : 2003 Fruit and vegetable products — Determination of soluble solids content — Refractometric method

16021 :2012 Good manufacturing practices (GMP) — Requirements for orga- nizations in the food processing sector