IS 18267 : 2024 Food Serving Utensils Made from Agri By-products - Specification
1 SCOPE
This standard specifies the requirements for food serving utensils meant for single use only and made from Agri by-products. It also provides guidance on the general manufacturing process employed for making such utensils of different shapes and sizes.
2 REFERENCES
The standards listed in Annex A contain provisions which through reference in this text, constitute provision 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 edition of these standards.
| IS No. | Title |
| IS 1060 (Part 2) : 1960 | Methods of sampling and test for paper and allied products, Part II |
| IS 1060 (Part 5/Sec 2) : 2021/ISO 287 : 2017 | Methods of sampling and test for paper and allied products: Part 5 Methods of test for paper and board, Section 2 Determination of moisture content of a lot - Oven-drying method (first revision) |
| IS 2491 : 2013 | Food hygiene - General principles - Code of practice (third revision) |
| IS 3748 : 2022/ISO 4957 : 2018 | Tool steels - Specification (third revision) |
| IS 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 (third revision) |
| IS 14595 : 1998 | Food hygiene - Microbiological criteria - Principles for establishment and application |