Revised Standard from Last Update.

1. SCOPE

This standard prescribes the requirements, methods of sampling and test for pork sausages, fresh.

2. REFERENCES

The following standards 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 thisstandard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below.

874 : 1992 Dextrose monohydrate - Specification (third revision)

1151 : 2021 Refined sugar - Specification (third revision)

1723 : 1973 Specification for pork (first revision)

1981 : 2018 Animal casings - Grades and specification (second revision)

1982 : 2015 Ante-mortem and post-mortem inspection of meat animals - Code of practice (second revision)

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

3060 : 1979 Specification for pork sausages, canned (first revision)

4251 :1967 Quality tolerances for water for processed food industry

4752 : 1994 Sodium metabisulphite, food grade - Specification (first revision)

4905 : 2015/ISO 24153 : 2009 Random sampling and randomization procedures (first revision)

7224 : 2006 Iodized salt, vacuum evaporated iodized salt and refined iodized salt - Specification (second revision)