New Standard from Last Update.

1. SCOPE

The standards includes the requirements for ready-to-eat savories described at 3.1, 3.2 and 3.3.

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:

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

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