New Standard from Last Update.

1. SCOPE

This standard prescribes the requirements and methods of test for mayonnaise/emulsified sauce (low fat, medium fat and high fat).

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.

253 : 2014 Specification for edible common salt (fourth revision)

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

5402 (Part 1) : 2021/ISO 4833-1 : 2013 Microbiology of the food chain - Horizontal method for the enumeration of microorganisms: Part 1 Colony count at 30 °C by the pour plate technique

5402 (Part 2) : 2021/ISO 4833-2 : 2013 Microbiology of the food chain - Horizontal method for the enumeration of microorganisms: Part 2 Colony count at 30 °C by the surface plating technique

5403 : 1999 Method for yeast and mould count of foodstuffs and animal feeds (first revision)

5887 Methods for detection of bacteria responsible for food poisoning:

(Part 1) : 1976 Isolation, identification and enumeration of Escherichia Coli (first revision)

(Part 2) : 1976 Isolation, identification and enumeration of Staphylococcus aureus and faecal Streptococci (first revision)

(Part 3) : 1999 General guidance on methods for the detection of salmonella (second revision)

(Part 4) : 1999 Isolation and identification of Clostridium perfringens (Clostridium welchii) and Clostridium botulinum and enumeration of Clostridium perfringens (second revision)

(Part 5) : 1976 Isolation, identification and enumeration of vibrio cholera and vibrio parahaemolyticus (first revision)

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

12569 : 1989 Potato french fries - Specification

13844 : 2003/ISO 750 : 1998 Fruit and vegetable products - Determination of titratable acidity (first revision)

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