Revised Standard from Last Update.

1. SCOPE

This standard prescribes the requirements for peas (Pisum sativum L.) canned in brine.

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:

1993 : 2018 Cold - Reduced tinmill products - Electrolytic tinplate (fifth revision)

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

2860 : 1964 Methods of sampling and test for processed fruits and vegetables

5887 (Part 3) : 1999 Methods for detection of bacteria responsible for food poisoning: Part 3 General guidance on methods for the detection of Salmonella (second revision)

5887 (Part 5) : 1976 Methods for detection of bacteria responsible for food poisoning: Part 5 Isolation, identification and enumeration of Vibrio cholerae and Vibrio parahaemolyticus (first revision)

14397 : 1996 Methods for detection, isolation and identification of pathogenic E. coli in foods

14988 (Part 1) : 2001 Microbiology of food and feeding stuffs - Horizontal method for detection and enumeration of Listeria monocytogenes: Part 1 Detection method

16284 : 2014 Spoons - Specifications