LIST OF STANDARDS FINALIZED BY THE NSCAF

Sr. #	Standard	Description
1	PS:  15-1958	Common Salt for Animal Consumption.
2	PS:  21-2003	Refined Cotton Seed Oil (2nd  Rev.) (Harmonized)
3	PS:  25-2003	Refined Mustard Oil.(1st Rev.) (Harmonized)
4	PS:  56-1996	Methods of Sampling & Test for Vegetable Oil (1st Rev.).
5	PS:96-1986	Cotton Seed Oilcake for LIVESTOCK  FEED  (2nd Rev.).
6	PS:   97-1961	Castor Oil, Technical.
7	PS:   98-2017	Edible Sesame Seed Oil (2nd Rev.).
8	PS:   99-2023	Refined Coconut Oil (3rd Rev.)
9	PS: 100-2003	Ground Nut Oil (Expelled).(1st Rev.)
10	PS: 138-1961	Refined Sugar (with-drawn).
11	PS: 139-1994	Sugarcane Molasses (1st Rev.).
12	PS: 140-2001	Dextrose Monohydrate. (1st Rev.)
13	PS: 141-2001	Liquid Glucose. (1st  Rev.)
14	PS: 154-1962	Maize, Rice, Wheat and Potato Starches.
15	PS: 155-1991	Fish, Dried, Salted (1st Rev.). (Harmonized)
16	PS: 156-1991	Fish, Dried, Unsalted (1st Rev.). (Harmonized)
17	PS: 157-1962	Grades of Carcases of Goat.
18	PS: 158-1962	Grades of Carcases of Sheep.
19	PS: 159-1962	Grades of Carcases of Oxen.
20	PS: 160-1962	Grades of Carcases of Buffalo.
21	PS: 190-1991	Suji (Semolina) (1st Rev.).
22	PS: 191-1962	Pearl Barley.
23	PS: 192-1962	Barley Powder.
24	PS: 193-1997	Wheat Bran (1st Rev.).
25	PS: 194-2000	Frozen Raw Headless Shrimp.
26	PS: 220-1962	Cotton Seed for Industrial Consumption.
27	PS: 221-2023	Banaspati  (5th  Rev.).
28	PS: 222-1999	Decorticated Ground Nut Floor Oilcake Expeller Type (1st Rev)
29	PS: 223-1999	Edible Ground Nut Floor Expeller Type (1st Rev.).
30	PS: 224-1998	Mustard and Rape Oil Cake Expeller Type (1st Rev.).
31	PS: 225-1962	Coconut Oil Cake Expeller Type .
32	PS: 226-1962	Sesame Oilcake Expeller Type.
33	PS: 227-1962	Linseed Oilcake Expeller Type.
34	PS: 228-1997	Fish Meal (1st Rev.).
35	PS: 233- 2012	Poultry Feeds (4th Rev.).
36	PS: 234-2016	Balanced Feed Mixture for Livestock (1st Rev.).
37	PS: 235-1998	Fish Manure.
38	PS: 246-1963	Animal Casings for Sausages.
39	PS: 247-2013	Edible Halaal Gelatine (1st Revision)
40	PS: 360-1963	Logs for Matches.
41	PS: 361-1963	Vacuum Pan Sugar (Superseeds) (withdrawn).
42	PS: 362-1991	Sugar for Food Preservation ®.
43	PS:363-2011	Milk Powder (2nd Revision)
44	PS: 364-2022	Condensed Milk (3rd Rev.).
45	PS: 365-1997	Frozen Prawn, Peeled  & Deveined (1st Rev.).
46	PS: 366-1963	Frozen Prawn Peeled Deveined, Cooked.
47	PS: 367-1990	Code of Practice for Ante-Mortem & Post Mortem Examination of meat Animals (1st Rev.)
48	PS: 368-1963	Hard Boiled Sugar for Confectionery.
49	PS: 369-1963	Cube Sugar.
50	PS: 370-1963	Arrowroot Starch.
51	PS: 371-1963	Sago Starch.
52	PS: 372-1963	Shoti Starch.
53	PS: 379-1964	Dextrin.
54	PS: 380-2018	Whole Meal Wheat Atta (2nd Rev.).
55	PS: 381-2019	Maida (2nd Rev.).
56	PS: 382-2010	Bread (1st Rev.)
57	PS 383/SARS 0006-2023	Biscuits Specification (1st Rev.)
58	PS 384-2013	Macaroni, Spaghetti, Vermicelli & Noodles (2nd  Rev.).
59	PS: 467-1994	Icing Sugar (1st Rev.).
60	PS: 468-1965	Mineral Mixture for Licks (Plain Mineralized for Livestock
61	PS: 469-1997	Bone Meal as Livestock Feed (1st Rev.).
62	PS: 490-1998	Losenges (1st Rev.).
63	PS: 491-1965	Crude Maize Oil.
64	PS: 492-1965	Shark Liver Oil.
65	PS: 493-2012	Tea Black (2nd Revision). (Harmonized)
66	PS: 503- 2007	Canned, Bottle and Pouched Packed Fruits. (1st Rev.)
67	PS: 504-1981	Canned Fruit Cocktail ®.
68	PS: 505- 2007	Canned, Bottle and Pouched Packed Vegetable. (1st Rev.)
69	PS: 506-2010	Fruit Squashes (3rd Rev.). (Harmonized)
70	PS: 507-2016	Fruit Beverages, Drinks and Crushes (1st Rev.).
71	PS: 508-2018	Fruit Cordial (2nd Rev.).
72	PS: 509-1964	Barley Waters (Lemon, Oranges or Grape Fruits).
73	PS: 510-1996	Dried & Dehydrated Fruits ®.
74	PS: 511-1964	Dried Vegetables.
75	PS: 512-2014	Sauces (Fruit & Vegetable) (1st Rev.)
76	PS: 513-1996	Fruit Juice (1st Rev.). Merged in PS 4973-2009
77	PS: 514-2010	Marmalade (3rd  Rev.). (Harmonized)
78	PS: 515-1964	Beverages (Containing Fruit Juice).
79	PS: 516-1997	Tomato Juice (1st Rev.).
80	PS: 517-1998	Tomato Paste (1st Rev.).
81	PS: 518-1998	Tomato Puree & Pulp (1st Rev.).
82	PS:509-1998	Jems (Merged in PS:2096)
83	PS: 520-2013	Pickles (3rd Rev.). (Harmonized)
84	PS: 521-1998	Chutnies (1st Rev.).
85	PS: 522-1964	Fruit & Vegetable Preserves (Morraba).
86	PS: 523-2000	Fruit Vinegar (Sirka) (1st Rev.).
87	PS: 524-1997+B64	Crystallized & Glazed Fruit & Vegetable (1st Rev.).
88	PS: 525-1964	Gulqand (Flower Preserve).
89	PS: 526-1964	Cheese & Spread.
90	PS: 527-2016	Concentrated Fruit Juice (2nd Rev.) (Harmonized)
91	PS: 528-1964	Fruit Syrup.
92	PS:529-1989	Fruit Jelly (merged in PS:2096)
93	PS: 530-1991	Tomato Ketchup/Sauce ®
94	PS: 539-1987	Prawn Canned in Brine (1st Rev.).
95	PS: 540-1965	Fish, Fresh, Quick Frozen.
96	PS: 541-1964	Castor Oil, Medicinal Grade.
97	PS: 542-1964	Linseed Oil, Raw for General Purposes.
98	PS: 543-1964	Linseed Oil, Boiled.
99	PS: 544-1964	Linseed Oil, Refined.
100	PS: 545-1964	Method of Sampling & Test for Activated Carbon Used for Declourizing Vegetable Oils and Sugar Solutions.
101	PS: 546-1964	Meat of Sheep and Goat Canned in Brine.
102	PS: 547-1964	Sweet Potato Starch.
103	PS: 548-1964	Acid Modified Starch.
104	PS: 549-1964	Oxidized Starch.
105	PS: 550-1964	Cone. Corn Steep Liquor.
106	PS: 596-1996	Candy Test for Liquid Glucose.
107	PS: 597-1966	Determination of Protein in Starches.
108	PS: 603-1966	Fish Paste (Fish Spread).
109	PS: 604-1966	Grading Rules for Coniferous Sawn Timber Further Conversion.
110	PS: 614-2011	Wafer Biscuits (3rd Revision) (Harmonized)
111	PS: 626-1993	Lobster, Fresh and Frozen ®.
112	PS: 628-1985	Custard Powder.
113	PS: 629-2012	Corn Flakes. (2nd Revision)
114	PS: 630-1967	Methods of Sampling & Test for Fruit & Vegetable Products
115	PS: 639-1966	Hermetically Sealed Metal Food Containers.
116	PS: 657-1968	Baking Powder.
117	PS: 658-1968	Fish Maws.
118	PS: 659-1986	Linseed Oilcake as Livestock Feed (Expeller Type).
119	PS: 674-1968	Frozen Frog Legs (with drawn)
120	PS: 675-1968	Grade of Raw Jute (PUCCA ASSORTMENT).
121	PS: 676-1968	Edible Tapioca Starch.
122	PS: 677-1998	Sunset Yellow, FCF (1st Rev.).
123	PS: 678-1998	Tartrzine (1st Rev.).
124	PS: 679-1968	Amaranth.
125	PS: 735-1968	Rolled Oats (Quick Cooking Type).
126	PS: 736-1991	Chocolate & Covering Chocolates (merged in PS:5243-2013).
127	PS: 737-1968	Cochineal.(Withdrawn)
128	PS:738-1-1990	Caramel (Burnt Sugar) ®.
129	PS:738-2-1990	Caramel-II Ammonia Process.
130	PS:738-3-1990	Caramel  Part-III Ammonia Sulphites.
131	PS: 739-1969	Infant Milk Foods. (merged in PS:1688)
132	PS: 740-2013	Processed Cereal-Based Food for Infants & Children (2nd Revision)  (Harmonized) CXS-74
133	PS: 741-1997	Dried Prawn (1st Rev.).
134	PS: 758-1969	Casein (Edible).
135	PS: 759-1969	Abbreviated Symbols for Timber Species.
136	PS: 760-2000	Fruits Buns and Sheermal (1st Rev.).
137	PS: 761-2001	Cakes Mixes, Prepared.
138	PS: 762-1969	Code of Principal Concerning Terminology Applicable to Milk and Milk Products
139	PS: 763-1991	Coffee & its Preparation (R). (Harmonized)
140	PS: 784-1970	Tea Standard ‘B’. (merged in PS 3108-2012)
141	PS: 834-1970	Grade of Raw Jute (Kutcha Assortment).
142	PS: 835-2000	Solid Glucose (1st Rev).
143	PS: 867-1970	Chicken/Fowl Dressed.
144	PS: 868-1970	Wood Poles for overhead Powers & Telecommunication Lines
145	PS: 869-1970	Equine Feed.
146	PS: 870-1970	Veneer Logs.
147	PS: 871-1970	Plywood for General Purposes.
148	PS: 930-1970	Grading Rules for Sawn Hardwood Timber.
149	PS: 968-1974	Method of  Sampling & Analysis for Milk Products.
150	PS: 969-2010	Ice Cream(1st Rev)
151	PS: 970-1974	Methods for Sampling of Oilseeds.
152	PS: 971-1996	Toffees (1st Rev.).
153	PS:1485-1994	Labelling of Prepackaged Foods (1st Rev.). (With drawn) CXS-1
154	PS:1499-1981	Code for Hygienic Conditions for all Biscuits Manufacturing & Bakery Units
155	PS:1561-2023	Palm Oil Edible Grade (for Cooking Purpose).(2nd Rev.)
156	PS:1562-2023	Refined Maize (Corn) Oil. (2nd Rev.)
157	PS:1563-2023	Refined Soyabean Oil (2nd Rev.)
158	PS:1564-2023	Refined Sunflower Oil (2nd Rev.)
159	PS:1567-1983	Palm Oil Raw Grade (for Non Edible Purpose).
160	PS:1568-1983	Canned Peaches.
161	PS:1569-1983	Canned Mature Processed Peas.
162	PS:1600-2023	Refined Palmolein.® (1st Rev.)
163	PS:1653-2023	Margarine (3rd Rev.). (4th Rev.)
164	PS:1654-2019	Carbonated Beverages (4th Rev.). (Harmonized)
165	PS:1655-1984	Method of Sampling for Cereal & Pulses.
166	PS:1656-1984	Method of Sampling for Milled Cereal & Pulses Products.
167	PS:1657-1984	Cereals & Pulses – Determination of Mass of 1000 Grains (Test Weight).
168	PS:1669-2008	Iodized Food Grade Salt (2nd Rev.). (Harmonized)
169	PS:1681-1985	Rice Bran (Solvent Extracted).
170	PS:1682-1985	Canned Pears.
171	PS:1683-1985	Rice Bran Oil (for Industrial used.).
172	PS:1684-1985	Butter Determination of Salt-Content (Ref. Method).
173	PS:1685-1985	Recommendation for Maintainence of Cleanliness for fish industry.
174	PS:1686-1985	Methods of Sampling for Meat & Meat Products.
175	PS:1687-1985	Methods for Physical & Chemical Analysis of Meat & Meat Products.
176	PS:1688-2008	Food for Infants and Children (1st Rev.) (Harmonized)
177	PS:1689-1985	Processed Dates & Dates Products.
178	PS:1690-1985	Code of Practice for Poultry Housing.
179	PS:1737-1985	Terminology of Poultry & Poultry Meat.
180	PS:1738-2009	Orange Juice (2nd Rev.). (Harmonized)
181	PS:1739-2009	Apple Juice(1st Rev) (Harmonized)
182	PS:1740-1985	Fruit & Vegetable Ripening after Cold Storage.
183	PS:1741-2022	Curry Powder (3rd Rev.).
184	PS:1742-2022	Chilli Powder (3rd Rev.).
185	PS:1743-1985	Animal Feeding Stuffs Preparation of Test Sample.
186	PS:1795-1986	Guideline for Export Packaging of Frozen Shrimps.
187	PS:1796-1986	Raisins.
188	PS:1797-1986	Code of Hygienic Practice for Dried Fruits. (With drawn) CXC 3-1969
189	PS:1798-1986	Besan.
190	PS:1799-1986	Code of Hygienic Condition for Sale of Sugarcane Juice.
191	PS:1800-1986	Guidelines for Lay-out Plan for Sugar Factory, Laboratory.
192	PS:1819-1987	Bouillons and Consommés.
193	PS:1820-2022	Turmeric Ground (Powdered) (2nd Rev.)
194	PS:1821-1987	Tea-Sampling from Large Containers.
195	PS:1822/SARS-0007-2021	Refined Sugar Specification
196	PS:1823-1987	Lemon Juice Preserved Exclusively by Physical Means.
197	PS:1824-1987	Dried Mulberries.
198	PS:1825-1987	Good Manufacturing Practice in Manufacturing, Processing, Packing or Holding Human Food.
199	PS:1826-1987	Water Quality Vocabulary.
200	PS:1827-1987	Code of Hygienic Conditions for Sale of Sweet Meet Shops
201	PS:1828-1987	Glossary of Common Terms Relating to Nutrition.
202	PS:1829-1987	Guar Meal as Livestock Feed.
203	PS:1830-1987	Blood Meal as Livestock Feed.
204	PS:1831-2012	Butter.(1st Rev.) (Harmonized)
205	PS:1902-1987	Edible Starch (Corn Flour)  Superseded by PS:4456-1999.
206	PS:1903-1987	Soft Sugar.
207	PS:1923-2022	Ginger Whole in Pieces or Ground. (1st Rev.)
208	PS:1924-2022	Dehydrated Garlic. (1st Rev.)
209	PS:1925-2022	Black and White Pepper. (1st Rev.)
210	PS:1932-2010	Drinking Water (3rd Rev.)
211	PS:1933-1987	Hard Boiled Sugar Confectionary.
212	PS:1934-2012	Honey (3rd Rev.). (Harmonized)
213	PS:2018-1988	The composition and labeling of and claims for meal replacement for weigh control or weight reduction.
214	PS:2019-1988	Dehydrated Peas.
215	PS:2020-1988	Mineral Mixture for Supplementing Cattle Feeds.
216	PS:2021-1988	Determination of the presence of preservatives and pesticides residues in dairy products.
217	PS:2022-1988	Food Additives.
218	PS:2023-1988	Maximum Limits for Pesticides Residues.
219	PS:2024-1988	Dehydrated Potatoes.
220	PS:2025-1988	Methods for Analysis for Sugar.
221	PS:2026-1988	Canned Mango Pulp.
222	PS:2027-1988	Raw and Processed Milk.
223	PS:2028-1988	Snuff.
224	PS:2029-1997	Cigarettes (1st Rev.).
225	PS:2030-1988	Animal Feeding Stuffs – Determination of Aflatoxin B1 content.
226	PS:2093-1989	Acacia Arabic Gums – Food Grade.
227	PS:2094-1989	Cardamom (Lesser Elaichi).
228	PS:2095-1989	Code of Preservation of Vitamin in Food Stuffs.
229	PS:2096-2010	Jams (Fruit Preserves) & Jellies (1st Rev.). (Harmonized)
230	PS:2097-1989	Fenugreek Whole/Seed.
231	PS:2098-1989	Guidelines on Mixed Fruit Nectars.
232	PS:2099-2017	Guidelines on Nutrition Labelling (1st Revision). (With drawn) CAC/GL-2
233	PS:2100-1989	Method of Sampling & Test for Coal tar Food Colour.
234	PS:2101-1989	Microbiological General Guidance for Microbiological Examination (with drawn).
235	PS:2102-2010	Bottled Natural Mineral Water (3rd Rev.) (Harmonized)
236	PS:2103-1989	Protein Rich Concentrated Nutrient Supplementary Food(with drawn).
237	PS:2104-1989	Spices & Condiments Chillies – Determination of Scoveille Index (with drawn).
238	PS:2105-1989	Special Dietary Foods with Low Sodium Content (with drawn).
239	PS:2106-1989	Spices & Condiments preparation of ground sample for analysis (with drawn).
240	PS:2825-1990	Spices & Condiments Nomenclature (with drawn).
241	PS:2826-1990	Meat & Meat Products – Enumeration of Microorganisms – Colony Count Technique at 300 C (with drawn).
242	PS:2827-1990	Meat & Meat Products – Detection of Salmonela (with drawn).
243	PS:2828-1990	Dry Fruits & Dried Fruits – Definition and Nomenclature (with drawn).
244	PS:2829-1990	Oil Seeds – Nomenclature (with drawn).
245	PS:2830-1990	Fruits, Vegetables & Derived Production – Determination of  Benzoic Acid content Spectrophotometric Method (with drawn).
246	PS:2831-1990	Cereals, Pulses & other Food Grains Nomenclature (with drawn).
247	PS:2832/1-1990	Milk & Milk Products – Enumeration of Coliforms Part-1 Colony Count Technique at 30 0 C (with drawn).
248	PS:2832/2-1990	Milk & Milk Products – Enumeration of Coliforms Part-II Most Probable Number Technique at 30  0C (with drawn).
249	PS:2833-1990	Fruit & Vegetable Products – Determination of Benzoic Acid Content )Benzoic Acid Contents_ Greater then 200 mg per litre Or per kilogram molecular absorption spectrometric method  (with drawn).
250	PS:2834-1990	Microbiological-General Guidance on method for the detection of Salmonella (with drawn).
251	PS:2835-1990	Milk & Milk Products – Detection of Salmonella (with drawn).
252	PS:2836-1990	Guide to the pre-packing of fruit & vegetable.
253	PS:2837-1990	Animal & Vegetable Fats and Oils – Determination of Erucic Acid (with drawn).
254	PS:2838-1990	Fish Meal – Vocabulary (with drawn).
255	PS:2839-1990	Fruits & Vegetable Products –Determination of Mineral Impurities Content (with drawn).
256	PS:2840-1990	Definition of Living Animals for Slaughter Bovines (with drawn).
257	PS:2841-1990	Definition of Living Animals for Slaughter Ovines (with drawn).
258	PS:2842-1990	Starch Including Derivatives and by products-Vocabulary (with drawn).
259	PS:2843/1-1990	Fruits & Vegetable – Morphological and Structural Terminology – Part-1. (with drawn).
260	PS:2843/2-1993	Fruits & Vegetable – Morphological and Structural Terminology – Part-2. (with drawn).
261	PS:2844/1-1990	Fruits – Nomenclature – First line (with drawn).
262	PS:2844/2-1990	Fruits – Nomenclature – Second line (with drawn).
263	PS:2845/1-1990	Vegetables – Nomenclature – 1st line (with drawn).
264	PS:2845/2-1990	Vegetables – Nomenclature – 2nd line (with drawn).
265	PS:2846-1990	Vanilla – Vocabulary (with drawn).
266	PS:2847-1990	Coffee & its products – Vocabulary (with drawn).
267	PS:2848-1990	Dry Fruits & Dried Fruits – Defination & Nomenclature (with drawn).
268	PS:2849/1-1990	Sensory Analysis Vocabulary Part-1. (with drawn).
269	PS:2849/2-1990	Sensory Analysis Vocabulary Part-2. (with drawn).
270	PS:2849/3-1990	Sensory Analysis Vocabulary Part-3. (with drawn).
271	PS:2849/4-1990	Sensory Analysis Vocabulary Part-4. (with drawn).
272	PS:2849/5-1990	Sensory Analysis Vocabulary Part-5. (with drawn).
273	PS:2849/6-1990	Sensory Analysis Vocabulary Part-6. (with drawn).
274	PS:2850-1990	Microbiological General Guidence for the Preperation of Dilutions for Microbiological examination. (with drawn)
275	PS:2851-1990	Cereal Pulses – Determination of Hidden Insect Infestation Part – 1. (with drawn).
276	PS:2852/1-1990	Cereals – Vocabulary Part – 1. (with drawn).
277	PS:2853-1990	Black Tea – Vocabulary. (with drawn).
278	PS:2854-1990	Guidelines for Mixed Fruit Juices.
279	PS:2855-1990	Chewing Gum & Bubble Gum.
280	PS:2856-1990	Butter Oil Anhydrous Butter Oil & Anhydrous Milk Fat.
281	PS:2857-2018	Solvent extracted soybean meal as poultry, Livestock, dairy and fish ingredient (1st revision)
282	PS:2858-2023	Cooking Oil. (Blended) (3rd Rev.)
283	PS:2859-1990	Cloves Whole & Ground.
284	PS:2860-1990	Methods of Test for Spices & Condiments.
285	PS:2861-1990	Goat Meat Curried & Canned.  (Harmonized)
286	PS:2862-1990	Code of Hygienic Practice for Processing of Quick Frozen Lobster and Prawns.
287	PS:2863-2022	Coriander Powder(2nd Revision).
288	PS:2864-1990	High Protein Mixes for Use as Food Supplements.
289	PS:2982-1991	Recommonded  Limits for Radionuclides Contamination of Food.
290	PS:2983-2023	Refined Low Erucic Acid Rapeseed/Mustard Canola Oil.(2nd Rev)
291	PS:2984-1991	Cream Powder, Half Cream Powder and High Fat Milk Powder.
292	PS:2985-1991	Chewing Tobacco (Zarda Flake Type).
293	PS:2986-1991	Bidis.
294	PS:2987-1991	Saffron.
295	PS:2988-1991	Code of Hygienic Conditions for Processed Meat Products.
296	PS:2989-1991	Feeds for Laboratory Animals  Rats and Mice.
297	PS:2990-1991	Spices & Condiments Sampling. (with drawn)
298	PS:2991-1991	Spices & Condiments – Determination of Filth. (with drawn).
299	PS:2992-1991	Spices & Condiments – Determination of Deg of Fineness Grinding Hand Sieving Method (Reference Method). (with drawn).
300	PS:2993-1991	Animal Feeding Stuffs – Determination of Castor Oil Seeds Husks, Microbiological Method.  (with drawn).
301	PS:2994-1991	Animal Feeding Stuffs – Determination of Moisture Content.(with drawn).
302	PS:2995-1991	Animal Feeding Stuffs – Determination of Free and Total Gossypol.(with drawn).
303	PS:3108-2012	Green Tea (1st Revision)
304	PS:3109-2022	Yoghurt.(3rd Revision)
305	PS:3110-1991	Canned Baby Foods.
306	PS:3111-1991	Code for Hygienic Condition for Food Processing Units.
307	PS:3112-2022	Cumin Whole. (1st Rev.)
308	PS:3113-1991	Cinamon Whole.
309	PS:3114-2014	Sherbats or Syrups (1st Revision)
310	PS:3115-1991	Onion – Guide to Storage.
311	PS:3116-1991	Mangoes – Guide to Storage.
312	PS:3117-1991	Code for Transport of Day Old Poultry Birds.
313	PS:3118-1991	Tea – Determination of Total Ash. (with drawn).
314	PS:3119-1991	Tea – Determination of Water Soluble Ash. (with drawn).
315	PS:3120-1991	Tea – Determination of Insoluble Ash. (with drawn).
316	PS:3121-1991	Tea – Determination of Alkalinity of Water Soluble Ash. (with drawn).
317	PS:3122-1991	Tea – Determination of Water Extract. (with drawn).
318	PS:3123-1991	Agricultural & Food Products – Determination of Crude Fiber Content General Method. (with drawn).
319	PS:3187-2013	Soft Drinks Powder Mixes.(1st Rev.)  (Harmonized)
320	PS:3188-1992	Guide to Prepacking of Fruits and Vegetables.
321	PS:3189-2012	Flavoured Milk.(1st Revision) (Harmonized)
322	PS:3190-1992	Method of Test for Tobacco Products.
323	PS:3191-1992	Chewing Tobacco Minced Type.
324	PS:3192-1992	Tea Preperation of Ground Samples of Known Dry Content (with drawn).
325	PS:3193-1992	Tea – Determination of Loss in Mass at 103 0C. (with drawn).
326	PS:3194-1992	Instant Tea – Determination of Free Flow and Compacted Bulk Densities. (with drawn).
327	PS:3195-1992	Tobacco & Tobacco Products – Determination of Alkaloids in Tobacco Spectrophotometric Method. (with drawn).
328	PS:3196-1992	Cereal & Cereal Products – Determination of Moisture Content (Basic Reference Method). (with drawn).
329	PS:3197-1992	Tobacco & Tobacco Products – Determination of Silica Content. (with drawn).
330	PS:3198-1992	Maize – Determination of Moisture Content (on Milled Grains & Whole Grains). (with drawn).
331	PS:3199-1992	Routine Analytical Cigarette Smoking Machine – (with drawn).
332	PS:3200-1992	Determination of Total and Nicotine Free Dry Particulate Matter Using a Routine Analytical Smoking Machine. (with drawn).
333	PS:3201-1992	Cigarettes – Sampling, (with drawn).
334	PS:3202-1992	Cigarettes – Determination of Water in Smoke Condensator – Part-1 Chromotographic Method. (with drawn).
335	PS:3342- 2007	Rice (1st Rev.)
336	PS:3403-2023	Bakery Fat (2nd Revision).
337	PS:3404-2003	Refined Palm Kernal Oil.®
338	PS:3405-1993	Basic Requirement for a Fish Market.
339	PS:3406-1993	Dry Salted Mackrels.
340	PS:3407-1993	Dry Salted Tuna.
341	PS:3408-1993	Canned Sardine & Sardine Type Products.
342	PS:3409-2012	Brown Sugar. (1st Revision)
343	PS:3410-1993	Desi Sugar.
344	PS:3413-1993	Citrus Fruits – Guide to Storage.
345	PS:3414-1993	Green Bananas Ripening Conditions.
346	PS:3415-1993	Potato Chips.
347	PS:3416-1993	Storage and Transport of Green Bananas.
348	PS:3417-1993	Melon – Guidelines for Cold Storage and Refrigerated Transport.
349	PS:3418-1993	Code for Hygienic Conditions for Manufacturing Storage and Sale of Ice Cream.
350	PS:3419-1993	Code for Hygienic Condition for Soft Drinks Manufacturing Units.
351	PS:3420-2022	Fennel Seed Whole. (1st Rev.)
352	PS:3421-1993	Mustard Whole and Ground.
353	PS:3422-1993	Tamarind Concentrate.
354	PS:3423-1993	Black Caraway & Blond Caraway.
355	PS:3424-1993	Determination of Residues of the Suckercide Flumentration in Tobacco. (with drawn).
356	PS:3425-1993	Determination of Residues of the Suckercide Off Shoot ton Tobacco. (with drawn).
357	PS:3426-1993	Determination of the Residues of the Suckercide Pendimathalin (Accolos tamp) on Tobacco. (with drawn).
358	PS:3427-1993	Milk – Determination of Fat Content Gravimetric Method (Reference Method). (with drawn).
359	PS:3428-1993	Cheese and Processed Cheese – Gravimetric method (Reference Method). (with drawn).
360	PS:3429-1993	Evaporated Milk & Sweetened Condensed Milk – Determination of Fat Content Gravimetric Method (Reference Method). (with drawn).
361	PS:3430-1993	Fruit Juice – Determination of Soluble Content Pyknometric Method. (with drawn). (with drawn).
362	PS:3431-1993	Fruit & Vegetable Products – Determination of Soluble Solids Content Refractrometric Method. (with drawn). (with drawn).
363	PS:3432-1993	Black Pepper & White Pepper Whole & Ground – Determination of Piperine content Spectrophoto- Metric Method. (with drawn).
364	PS:3433-1993	Turmeric – Determination of Colouring Power Spectrophotometric Method. (with drawn).
365	PS:3434-1993	Dehydrated Garlic – Determination of Volatile Organic Sulphur Compound. (with drawn).
366	PS:3435-1993	Animal & Vegetable Fats & Oils – Determination Butylldroxyanisole (BHA) &Butylhydroxyteluene (BHT) – Gas Liquid Chromotographic Method. (with drawn).
367	PS:3436-1993	Animal & Vegetable Fats & Oils – Determination of Gallates Content – Molecular Absorption Spectrometric  Method.(with drawn).
368	PS:3437-1993	Milk Cream and Evaporated Milk – Determination of Total Solids Content (Reference Method.). (with drawn).
369	PS:3438-1993	Animal & Vegetable Fats & Oils – Determination of Composition of the Sterol Fraction Method Using Gas Chromotography. (with drawn).
370	PS:3439-1993	Animal & Vegetable Fats & Oils – Determination of Mass per Unit Volume (litre weight) in air. (with drawn).
371	PS:3440-1993	Animal & Vegetable Fats & Oils – Determination of 1-Monoglycerides and Freglycerol Content. (with drawn).
372	PS:3441-1993	Animal & Vegetable Fats & Oils – Determination of Poly-Unsaturated Fatty Acids with a Cis, Cis 1,4-die Structure. (with drawn).
373	PS:3442-1993	Animal & Vegetable Fats & Oils – Determination of Erucic Acid. (with drawn).
374	PS:3595-1994	Glossary of Terms Related to Oils & Fats. (with drawn).
375	PS:3596-1994	Canned Corned Beef.
376	PS:3597-1994	Code of Practice for Sheep and Goats Housing.
377	PS:3598-1994	Vegetable Juice.
378	PS:3599-1994	Apples – Guide to Cold Storage.
379	PS:3600-1994	Cultivated Mashrooms – Guide to Cold Storage and Refrigerated Transport.
380	PS:3601-1994	Peanuts.
381	PS:3602-2018	Synthetic Vinegar (1st Rev.) (Harmonized)
382	PS:3603-1994	Guidelines for Addition of Essential of Nutrients to Foods.
383	PS:3604-2019	Chilli Sauce (1st Rev.).
384	PS:3605-1994	Dried Mint.
385	PS:3606-1994	Turmeric – Determination of Colouring Power Spectrophotometric Method. (with drawn).
386	PS:3607-1994	Dehydrated Garlic – Determination of Volatile Organic Sulphur Compound. (with drawn).
387	PS:3608-1994	Fruit & Vegetable Products – Determination of (benzoic acid content greeter than) 200 mg per litre or per kilogram. (with drawn).
388	PS:3609-1994	Spices & Condiments – Determination of Acid Insoluble Ash. (with drawn).
389	PS:3610-1994	Spices & Condiments – Determination of Cold Water Soluble Extract. (with drawn).
390	PS:3611-1994	Spices & Condiments – Determination of Total Ash. (with drawn).
391	PS:3612-1994	Spices & Condiments – Determination of Non Volatile Ether Extract. (with drawn).
392	PS:3613-1994	Spices & Condiments – Determination of Volatile Oil Content. (with drawn).
393	PS:3614-1994	Spices & Condiments – Determination of Moisture Content Method. (with drawn).
394	PS:3615-1994	Fruit & Vegetable Products – Determination of Mineral Impurities Content. (with drawn).
395	PS:3616-1994	Fruit & Vegetable Products – Determination of Tin. (with drawn).
396	PS:3617-1994	Vegetable Products – Determination of Chloride Content. (with drawn).
397	PS:3733-2016	Halal Food Management System requirements for any organization in the food chain (3rd  Rev.) (Shifted in Halaal Division)
398	PS:3734-1996	Glossary of Terms for Meat & Meat Products.
399	PS:3735-1996	Corn Gluten Meal 50 to 60 %.
400	PS:3736-1996	Maize Germ Oil Cake.
401	PS:3737-1996	Diacalcium Phosphate Animal/Poultry Feed Grade.
402	PS:3738-1996	Flavoured Condiment.
403	PS:3739-1996	Soya Protein Products.
404	PS:3740-1996	Method of Test for Flavoured Condiments.
405	PS:3741-1996	Guide for the Microbiological Quality of the Spices and Herbs.
406	PS:3742-1996	Tamarind Pulp.
407	PS:3743-1996	Tomatoes – Guide to Cold Storage & Refrigerated Transport.
408	PS:3744-1996	Desicated Coconut.
409	PS:3745-1996	Flue Cured Virginia Tobacco.
410	PS:3746-2014	Food Grade Salt (1st Revision)
411	PS:3747-1996	Wheat.
412	PS:3748-1996	Colouring Matter Used in food Stuffs.
413	PS:3749-1996	Guidelines for Procedures for the Visual Inspection of Lots of Canned Food for Unacceptable Defects. (with drawn).
414	PS:3750-1996	Fruit & Vegetable Products – Determination of Dry Matter Content by Drying Under Reduced Pressure and Of Water by a Zeotropic Distillation. (with drawn).
415	PS:3751-1996	Fruits & Vegetable Derived Products Qualitative Method for the detection of Sulphur dioxide. (with drawn).
416	PS:3752-1996	Fruits & Vegetable Derived Products Decomposition of Organic Matter prior to Analysis – Wet Method. (with drawn).
417	PS:3753-1996	Fruits & Vegetable Derived Products Decomposition of Organic Matter prior to Analysis – Ashing Method. (with drawn).
418	PS:3754-1996	Fruits & Vegetable Derived Products Determination of Iron Content – 1, 10 Phenathrolin photometric Method. (with drawn).
419	PS:3755-1996	Animal Feeding Stuffs – Determination of Calcium Content Part-1 Titrimetric Method. (with drawn).
420	PS:3756-1996	Animal Feeding Stuffs – Determination of Calcium Content Part-II Atomic Absorption Spectrometric Method. (with drawn).
421	PS:3757-1996	Animal Feeding Stuffs – Determination of Zearalenon. (with drawn).
422	PS:3758-1996	Animal Feeding Stuffs – Determination of Urea Content. (with drawn).
423	PS:3759-1996	Animal Feeding Stuffs – Determination of Urea Activity. (with drawn).
424	PS:3760-1996	Cigarettes – Determination of Carbon Monoxide in the Vapour Phase of Smoke (NDIR Method). (with drawn).
425	PS:3761-1996	Cigarette – Determination of Total & Dry Particular Matter Using a Routine Analytical Cigarettes Smoking MachineElectrostatic Smoke Trap Method. (with drawn).
426	PS:3762-1996	Cigarettes – Determination of Nicotine in Smoke Condenates – gas Chromotographic Method. (with drawn).
427	PS:3763-1996	Cigarettes – Determination of Alkloides Retention by the Fillers – Spectrometric Method.  (with drawn).
428	PS:3764-1996	Cigarettes – Determination of Water in Smoke Condensates Part-2, K-S: and Fischer Method. (with drawn).
429	PS:3765-1996	Cigarettes – Determination of the Loss of Tobacco from the end. (with drawn).
430	PS:3941-1997	Luncheon Halal Meat. (Shifted in Halaal Division)  (Harmonized)
431	PS:3942-1997	Canned Mackerel.
432	PS:3943-1997	Code of Hygienic Practice for Low Acid and Acidified Low Acid Canned Foods. (With drawn) CXC 23-1979
433	PS:3944-2016	General Principles of Food Safety & Hygiene (1st Rev.) (With drawn) CXC 1-1969
434	PS:3945-1997	Code of Hygienic Practice for the Manufacturer of Fruit and Vegetable Products (Processed).
435	PS:3946-1997	Code of Practice for Handling of Food Samples for Microbiological Analysis.
436	PS:3947-2010	Mayonnaise.(1st Rev) (Harmonized)
437	PS:3948-1997	Dried Thyme,
438	PS:3949-1997	Large Cardamom.
439	PS:3950-1997	Sampling Plans for Prepackaged Foods. (With drawn) Codex Stan 233
440	PS:3951-1997	Guidelines for Products Packaging Food Stuffs and Perishables.
441	PS:3952-1997	Tomato Concentrate.
442	PS:3953-1997	Guidelines on Formulated Supplementary Foods for Infants and Young Children.
443	PS:3954-1997	Infant Formula. (merged in PS:1688)
444	PS:3955-1997	Rice Noodles.
445	PS:3956-1997	Unshelled Pine Nuts.
446	PS:3957-1997	Shelled Pine Nuts.
447	PS:4248-1998	Sardine Frozen.
448	PS:4249-2016	Meat Meal as Livestock and Poultry Feed (1st Rev.)
449	PS:4250-1998	Code of Practice for Packing of Lobsters and Prawn for Export.
450	PS:4251-1998	Dried Whole Chillies.
451	PS:4252-1998	Canned Green Peas.
452	PS:4253-1998	Frozen Chicken.  (Marged in PS:4726)
453	PS:4254-1998	Hard Candy.
454	PS:4255-1998	Benzoic Acid Food Grade.
455	PS:4256-1998	Ice Used in Food Processing & Catering Industries.
456	PS:4257-1998	Dried Nutmeg and Dried Mace.
457	PS:4258-1998	Amchur Raw Mango Powder.
458	PS:4259-1998	Code of Practice for Packaging & Transport of Tropical Fresh Fruit & Vegetable.
459	PS:4260-1998	Method for Examination of Specific Products – Long shelf Life Dairy Products in Hermetically Sealed Containers. (with drawn).
460	PS:4261-1998	Microbiology – General Guidance for the Detection of Vibrio Parahaemolytious. (with drawn).
461	PS:4262/1-1998	Starch & Derived Products – Heavy Metals content Part-1 – Determination of Arsenic Absorption Spectrometry. (with drawn).
462	PS:4262/2-1998	Starch & Derived Products – Heavy Metals content Part-2 – Determination of mercury content by atomic absorption Spectrometry (with drawn).
463	PS:4262/3-1998	Starch & Derived Products -Heavy Metals content Part-3 – Determination of Lead content by atomic absorption Spectrometry with electric thermal atomization. (with drawn).
464	PS:4262/4-1998	Starch & Derived Products – Heavy Metals content Part-4 – Determination Cedmium content by atomic absorption Spectrometry with electrothermal atomization. (with drawn).
465	PS:4263-1998	Animal Feeding Stuff – Determination of Available Lysine. (with drawn).
466	PS:4264-1998	Soyabean Product – Determination of Cresol Red Index. (with drawn).
467	PS:4265-1998	Animal Feeding Stuff – Determination of Nitrogen content and calculation of Crude Protein content. (with drawn).
468	PS:4266-1998	Animal Feeding Stuff – Determination of Crude Ash. (with drawn).
469	PS:4267-1998	Animal Feeding Stuff – Determination of Ash insoluble in Hydrochloric Acid. (with drawn).
470	PS:4268-1998	Animal Feeding Stuff – Determination of Soluble Nitrogen content after treatment with Pepsin in Dilute Hydrochloric Acid. (with drawn).
471	PS:4269-1998	Durum Wheat Samolina and Alimantry Pasta Estimation of Cooking Quality of Spaghetti by Sensory Analysis. (with drawn).
472	PS:4270-1998	Acesulfame – K.
473	PS:4433-1999	Food Additive Colouring Matters Erythrocin BS.
474	PS:4434-1999	Labelling of Food Additives When Sold as Such. (With drawn) CXS 107-1981
475	PS:4435-1999	Cocoa Powders (Cocoas) and Dry Cocoa Sugar Mixtures.
476	PS:4436-1999	Cocoa (Cacao) Nib Cocoa (Cacao) Mass, Cocoa, Press Cake and Cocoa Dust, (Cocoa, fines) for use in the manufacture of Cocoa and Chocolate Products.
477	PS:4437-1999	Solvent Extracted Decorticated Cotton Seed Oil Cake (Meal) as Livestock/Poultry Feed Ingredient.
478	PS:4438-1999	Method of Test for Animal Feeds.
479	PS:4439-1999	Basic Requirements for a Stall for Sale Meat of Large Animals.
480	PS:4440-1999	Method for Determination of Aflatoxin in Foods.
481	PS:4441-1999	Microbiological Methods for Testing Canned Vegetables.
482	PS:4442-1999	Preservation of Liquid Mango Pulpy Products.
483	PS:4443-2014	Wheat Protein Products including Wheat Gluten (1st Revision)
484	PS:4444-1999	Bay Leaves (Whole & Ground).
485	PS:4445-1999	Cigars.
486	PS:4446-1999	Coriander Seed (Whole).
487	PS:4447-1999	Microbiological test Methods Detection Enumeration of Coliforms Faecal Coliforms and Ascherhia Coli. (with drawn).
488	PS:4448-1999	Food Colouring Matter Brilliant Blue FCF.
489	PS:4449-1999	Expiration Periods for Food Products.
490	PS:4450-1999	Nectars of Certain Citrus Fruits.
491	PS:4451-1999	Pulpy Nectars for Certain Small Fruits.
492	PS:4452/2-1999	Water Quality Detection and Enumertion of the Spores of Sulfite Reducing Anerobic (Clostridial) Part – 2. (with drawn).
493	PS:4453/2-1999	Water Quality Detection and Enumeration of Faecal Streptococai Part – 2. (with drawn).
494	PS:4454/2-1999	Water Quality Detection and Enumeration of Predomonas Aeruginousa – Part – 2.(with drawn).
495	PS:4455/1-1999	Water Quality Detection and Enumeration of Coliform Organisms Thermotolerant Coliform Organisms and Presumptive Eschorichia Coli Part – 1. (with drawn).
496	PS:4456-1999	Corn Flour Maize Starch (Food Grade).
497	PS:4552-2000	Sodium Sacchrine Food Grade.
498	PS:4553-2000	Calcium Sacchrine food Grade.
499	PS:4554-2014	Foods for Special Dietary Use for Persons intolerant to Gluten (1st Revision)
500	PS:4555-2000	Food Additives – Colouring Matters Carmosine.
501	PS:4556-2000	Edible Full Fat Soya flour.
502	PS:4557-2000	Composite and Filled Chocolate.
503	PS:4558-2000	Salts for Sulphurous Acid Used in Preservation of Food Stuffs.
504	PS:4559-2000	Method of Test for Salts of Sulphorous Acid Used in Preservtion of Food Stuffs.
505	PS:4560-2000	Enriched Wheat Flour & Selfrising Wheat flour.
506	PS:4561-2000	Pasteurised Milk.
507	PS:4562-2000	Quick Frozen Cuttle Fish and Squid.
508	PS:4563-2000	Fruit Nectars. Merged in PS 4973-2009
509	PS:4564-2000	Canned Mashrooms.
510	PS:4565-2000	Ajowan.
511	PS:4566-2000	Animal Feeds & Feeding Stuffs – Method for Sampling of Aflatoxin Analysis.
512	PS:4567-2000	Methods for Microscopic Examintion of Ground Chillies.
513	PS:4568-2000	Code of Hygienic Practice for Foods for Infants & Children.
514	PS:4569-2000	Ginger and its Oleoresins – Determination of the Main Pungent Components (Gingerols & Shogaols) – Method Using High – Performance Liquid Chromatography. (with drawn)
515	PS:4639-2004	Bottled Drinking Water  ( 3rd Rev. ). (Harmonized)
516	PS:4715-2001	Sugar Confectionery Pectin based Products.
517	PS:4716-2001	Sugar Confectionery Gelatin based products (Halal)
518	PS:4717-2001	Method of Test for Sugar Confectionery.
519	PS:4718-2001	Code of Hygienic Practice for Collecting Processing & Marketing Natural Mineral Water. (With drawn) CXC 33-1985
520	PS:4719-2001	The Principal relating to carry-over  of food additives in the Foods.
521	PS: 4720-2001	General Principal for the Use of Food Additives.
522	PS: 4721-2001	Cinnamon Products (Quilts).
523	PS: 4722-2001	Emulsified Vegetable Oil.
524	PS: 4723-2001	Edible Safflower Seed Oil.
525	PS: 4724-2001	Un-salted Grounded Nut.
526	PS: 4725-2001	Method of Test for Tomato Concentrate.
527	PS: 4726-2001	Frozen Chicken.
528	PS: 4727-2001	Dahi (Curd).
529	PS: 4728-2001	Code of Hygienic Practice for Poultry Processing.
530	PS: 4729-2001	Water-quality – Enumeration of culturable micro-organisms colony count by inculation in a nutrient agr culture medium. (with drawn).
531	PS: 4730-2001	Water quality – Detection of salmolla species. (with drawn).
532	PS: 4731-2001	Water quality – Evaluation of membrane filters used of microbiological analysis. (with drawn).
533	PS: 4732-2001	Water quality – General guide to the enumeration of microoganisms by culture. (with drawn).
534	PS: 4733-2001	Water quality – Evaluation and controlling microbiological colony count media used in water quality tests. (with drawn).
535	PS: 4734-1-2001	Water quality – Detection & enumeration of bacteriophages Part-1 (with drawn).
536	PS: 4734-2-2001	Water qulaity – Detection & enumeration of bacteriophages Part-2 (with drawn).
537	PS: 4735-2001	Water quality – Detection & enumeration of legionella. (with drawn).
538	PS: 4736-2001	Citrus fruits – Determination od essential oil content divided products. (with drawn).
539	PS: 4737-2001	Sensory analysis Method – Evaluation of food products by methods using scales (with drawn).
540	PS: 4738-2001	Sensory analysis Methodology – Evaluation of food products by methods using scales. (with drawn).
541	PS: 4739-2001	Water quality – Guidance on validation of microbiological methods. (with drawn).
542	PS:4773-2002	Tin Plate container for Ghee Banaspati, Cooking/Edible Oil. (Transferred in Mechanical Division)
543	PS:4796-2002	Raw Sugar
544	PS:4797-2002	Flexible Packs for the Packing of Banaspati Ghee, Cooking Oil and Edible Oils.
545	PS: 4819 – 2003	Follow-up Formula.
546	PS:4835-2007	Method of Test for Honey
547	PS: 4836 – 2007	Aspartame, Food grade.
548	PS: 4837 – 2007	Sorbitol, Food grade.
549	PS:4838 – 2007	Canned Mangoes
550	PS: 4839 – 2007	Corn.
551	PS: 4840 – 2023	Bread Rusks.(1st Rev.)
552	PS:4841 – 2007	Dried Sage (Whole & Ground)
553	PS:4842 – 2007	Dried Sesame seeds (Dehulled)
554	PS:4843 – 2007	Degummed Crude Soybean oil
555	PS: 4844 – 2007	for General Standard for the Labelling of and claims for prepackaged Foods for Special Dietary uses. (With drawn) CXS 146-1985
556	PS: 4871 – 2008	Neotame food grade
557	PS: 4872 – 2017	Fortified Wheat Atta (1st Revision) (Harmonized)
558	PS: 4873-2022	Dairy Safety and standards for milk and milk products. (1st Rev.)
559	PS:4973-2009	fruit Juices & nectars (Harmonized)
560	PS:4992-2016	Conformity Assessment Requirements for Bodies providing Halaal Certification                 (1st Revision)
561	PS:5156-2010	Energy Drink  (Harmonized)
562	PS:5157-2010	Sports Drink  (Harmonized)
563	PS:5158-2010	General guideline for use of term Halal (Transferred in Halaal Division)
564	PS:5159-2010	Olive,virgin & refined and for refined olive pomace oil (Harmonized)
565	PS: 5241-2013	General Requirement s  for the Accreditation Body Accrediting Halaal Certification Bodies
566	PS: 5242- 2013	Milk added Drinks/Milk Based Drinks Milk  added Energy Drinks/Milk Based Energy Drinks Milk Based Juice Drinks
567	PS: 5243-2013	Chocolate & Chocolate  Products (Halaal)
568	PS: 5244-2013	Quick Frozen Blocks of Fish Fillet and Minced Fish Flesh  (Harmonized)
569	PS: 5245-2013	Instant Noodles
570	PS:5331-2014	Pakistan Standard Sucralose Food Grade
571	PS: 5332-2014	Pakistan Standard Steviol Food Grade
572	PS: 5333-2014	Guideline for the Conduct of Food Safety Assessment of Foods Produced using Recombinant -DNA Microorganisms
573	PS: 5334-2014	Guideline for the conduct of Food Safety Assessment of Foods Derived from Recombinant -DNA Plants
574	PS: 5335-2014	Principles for the Risk Analysis of Foods Derived from Modern Biotechnology
575	PS:5343-2016	Guidelines for Food Import Control System.
576	PS:5344-2022	Packaged Liquid Milk (1st Rev.)
577	PS:5345-2016	Cream and Prepared Creams
578	PS:5383-2017	Liquid Tea/Coffee Whitener. (Harmonized)
579	PS:5384-2017	Powder Tea/Coffee Whitener. (Harmonized)
580	PS:5385-2017  (EU Regulation)	EU Regulation on Tolerance for the Neutrient Value – Determination on Food Label.
581	PS:5386-2017 CAC/GL-23	Use of Nutritional and Health Claims.
582	PS: 5421-2018	Dairy Drinks
583	PS 5450-2019	Whey Powder
584	PS 5451-2019	Soy Sauce
585	PS 5452-2019	Guidelines for Use of Nutrition and Health Claims (With drawn) CAC/GL-23
586	PS:5474-2021	Materials and Articles Intended to come into Contact with Foods
587	PS:5475-2022	Desi Ghee (1st Rev.)
588	PS:5476-2021	Milk & Vegetable Fat Based Products
589	PS:5477-2021	Virgin Oils
590	PS:5478-2021	Almond Oil or Badam Roghan
591	PS:5479-2021	Refined Rice Bran Oil
592	PS:5480-2021	Fish Oils
593	PS:5481-2021	Animal Fat (Halal)
594	PS:5482-2021	Oils/Fats During Frying
595	PS:5483-2021	Salad Dressing
596	PS:5484-2021	Canned maize or corn sweet corm
597	PS:5485-2021	Strained Yoghurt (Chakka or Labneh)
598	PS:5486-2021	Dried Milk Powder for Making Tea
599	PS:5487-2021	Cheese & Cheese Analogues
600	PS:5488-2022	Ice Confections (1st Rev.)
601	PS:5489-2021	Fermented Milks
602	PS:5490-2021	Fresh Meat & Meat Products including Poultry & Game
603	PS:5491-2021	Value Added Meat & Meat Products
604	PS:5492-2021	Processed Meat, Poultry, and Game products
605	PS:5493-2021	Processed Comminuted Meat, poultry, and Game Products
606	PS:5494-2021	Processed Fish and Fish Products and Sea Foods
607	PS:5495-2021	Fresh Fish and Fish Products and Sea Foods
608	PS:5496-2021	Fully Preserved (Canned or Fermented) Fish & Fish Products
609	PS:5497-2021	Eggs & Egg Products
610	PS:5498-2021	Snacks-Fish Based
611	PS:5499-2021	Green Pepper (Whole)
612	PS:5500-2021	Sowa or Aniseed (Whole)
613	PS:5501-2021	Khash-Khash or Poppy Seed(Whole)
614	PS:5502-2022	Seasonings and Condiments (General) (1st Rev)
615	PS:5503-2021	Garam Masala (Powder)
616	PS:5504-2021	Garam Masala (Whole)
617	PS:5505-2021	Pimento (Whole)
618	PS:5506-2021	Dill Seed
619	PS:5507-2021	Asafoetida (Hing or Hingra)
620	PS:5508-2021	Dried Mango Slices
621	PS:5509-2021	Kalonji Whole
622	PS:5510-2021	Kalonji Powder
623	PS:5511-2021	Mixes for Soups & Broths
624	PS:5512-2022	Culinary Powder/ Recipe Mix (1st Rev.)
625	PS:5513-2021	Soybean-based seasonings and condiments:
626	PS:5514-2021	Confectionery and Sweets
627	PS:5515-2021	Sweeteners
628	PS:5516-2021	Processed fruits
629	PS:5517-2021	Edible Fungi and Fungi Products – salted, pickled or in vegetable oil
630	PS:5518-2021	Processed Nuts, Including Coated Nuts and Nut Mixtures (with e.g. Dried fruit)
631	PS:5519-2021	Vegetable Nectar
632	PS:5520-2021	Flavoured Drink
633	PS:5521-2021	Reduced Calorie Fruit Drink
634	PS:5522-2021	Fruit Based Beverage mix/ Powdered Fruit Based Beverage
635	PS:5523-2021	Lentils / Pulses (whole)
636	PS:5524-2021	Split Pulses (Dal)
637	PS:5525-2021	Edible Ground Flour (Rice Flour & Defatted Soy Flour)
638	PS:5526-2021	Malt Products
639	PS:5527-2021	Soybean products
640	PS:5528-2023	Bakery Wares (1st Rev.)
641	PS:5529-2021	Baker’s Yeast
642	PS:5530-2021	Namkeen
643	PS 5552-2022	Refined Palm Kernel Olein
644	PS 5553-2022	Refined Palm Kernel Stearin (Edible).
645	PS 5580-2022	Methi Fenugreek (Powder)
646	PS 5581-2022	Saunf or Fennel Fruit (Powder)
647	PS 5582-2022	Zera Siah, Cumin (Powder)
648	PS 5583-2022	Zera Sufaid, Cumin (Powder)
649	PS 5605-2023	Pink Rock Salt (Food Grade)

 

LIST OF ISO DIRECT ADOPTED STANDARDS AS PAKISTAN STANDARD

S. #	PS / ISO	T I T T L E
1	520-2001	Cereals and Pulses – Determination of the mass of 1000 grains.
2	712-2001	Cereals and Cereal Products – Determination of moisture content – Routine reference method
3	2171-2007	Cereals, Pulses and by-products – Determination of ash yield by incineration
4	3093-2004	Wheat, rye and respective flours, durum wheat and durum wheat semolina – Determination of the Failling Number according to Hagberg – Perten
5	5529-2007	Wheat – Determination of the sedimentation index – Zeleny test
6	5530-1-2001	Wheat flour – Physical characteristics of doughs – Part-1- Determination of waterabsorption andrheologicalproperties using a farinograph
7	5530-2-2001	Wheat flour – Physical characteristics of doughs – Part-2- Determination of waterabsorption andrheologicalproperties using a farinograph
8	5530-3-2001	Wheat flour – Physical characteristics of doughs – Part-3- Determination of waterabsorption andrheologicalproperties using a farinograph
9	6322-1-2001	Storaged of cereals and pulses – Part-1- General recommendations for the keeping of cereals.
10	6322-2-2001	Storageofcerealsand pulses Part-2 – Practical recommendations
11	6322-3-2001	Storage of cereals and pulses – Part-3 – Controlattack by pests
12	6540-2001	Maize – Determiknationofmoisturecontent(onmilled grains and onwhole lgrains)
13	6644-2002	Flowing cerealsandmilled cereal products – Automatic sampling bymechanicalmeans
14	6646-2000	Rice – Determination of the potentialmilling yield from paddy and fromhusked rice
15	6647-1-2007	Rice – Determination of amylose content – Part-1- Reference method
16	6647-2-2007	Rice – Determination of amylose content – Part-2- Routine method
17	7301-2002	Rice – Specification
18	7304-2-2008	Alimentary pasta produce3d fromdurum wheat semolina – Estimation of cooking quality by sensory analysis – Part-2- Routine method
19	7970-2001	Wheat (Triticum aestivum L.) – Specification
20	7971-1-2003	Cereals – Determination of bulk density, called “mass perhectolitre”- Part-1 – Reference method (available in English only)
21	7971-2-2004	Cereals – Determination of bulk density, called “mass perhectolitre”- Part-2 – Routine method
22	8961-2001	Wheat – Identification of varieties by electrophoresis
23	11051-2001	Durum wheat (Triticum durum Desf.) – Specification
24	11052-2001	Durum wheat flour and semolina – Determination of yellow pigment content
25	11085-2001	Cereals, cereal-based products and animal feeding stuffs – Determination of crude fat and totalfatcontent by the Randalextractionmethod
26	13690-2001	Cereals, pulses andmilled products – Sampling of static batches
27	14864-2001	Rice – Evaluation of galatinization time of kernels during cooking
28	15141-1-2001	Foodstuffs – Determination of ochratoxin A in cereals and cereal products – Part-1- High performance liquid chromatographic method with silicsa gel clean up
29	15141-2-2001	Foodstuffs – Determination of ochratoxin A in cereals and cereal products – Part-2- High performance liquid chromatographic method with bicarbonate clean up
31	16002-2004	Storedcedreal grains and pulses – Guidance on the detection of infestation by live invertebrates by trapping
32	16050-2003	Foodstuffs – Determination ofaflatoxin B1,and the total content of aflatoxin B1, B2, G1 and G2 incereals, nuts and derived products – High performanceliquid chromatographic method
33	20483-2008	Cereals and pulses – Determination of the nitrogen content andcalculation of the crudce protein content – Kjeldahl method
34	21415-1-2006	Wheat and wheat flour – Gluten content – Part-1- Determination of wet gluten by a manual method
35	21415-2-2006	Wheat and wheat flour – Gluten content – Part-2- Determination of wet gluten by mechanikcal means
36	21415-3-2006	Wheat and wheat flour – Gluten content – Part-3- Determination of dry gluten from wet gluten by an oven drying method
37	21415-4-2006	Wheat and wheat flour – Gluten content – Part-4- Determination of dry gluten from wet gluten byh a ripid drying method
38	27971-2008	Cereals and cereal products – Common wheat (Triticum aestivum L) – Determination of alvegraph properties of dough at constant hydration from commercial or test flours and test milling methodology
39	751-2001	Fruit and vegetable products – Determination of water-insoluble solids
40	762-2003	Fruit and vegetable products – Determination of mineral impurities content
41	763-2003	Fruit and vegetable products – Determination of ash insoluble in hydrochloric acid
42	1956-1-2001	Fruits and vegetables – Morpological and structural terminology Trillinual edition
43	1956-2-2001	Fruits and Vegetables – Morpological and structural terminology Trillinual edition
44	2173-2003	Fruit and Vegetables products – Determination of soluble solids – Refractometric method
45	5518-2007	Fruits, vegetables and derived prolducts – Determination of benzoic acid content – Spectrophotometric method
46	5519-2008	Fruit and vegetable products -Determination of sorbic acid content
47	5520-1-2001	Fruits, vegetable andderived products -Determination of alkalinity of total ash and of water-soluble ash
48	5521-2001	Fruits, vegetable and derived products -Qualitative method for the detection of sulphur dioxide
49	6557-1-2001	Fruits, vegetable and derived products -Determination of ascorbic acid – Part-1 (Reference method)
50	6557-2-2001	Fruits, vegetable and derived products -Determination of ascorbic acid content – Part-2 (Routine method)
51	6557-3-2001	Fruits, vegetable and derived products -Determination of carotene content – Part-3 (Routine method)
52	6560-2001	Fruits, vegetable and derived products -Determination of benzoic acid content (benzoic acid contgents greater than 200 mg per litre or per kilogram) – Molecular absorption spectrometric method
53	6561-1-2005	Fruits, vegetable and derived products -Determination of cadmium content – Part-1 – Method using graphite furnace atomic abnsorption spectrometry
54	6561-2-2005	Fruits, vegetable and derived products -Determination of cadmium content – Part-2 – Method using flame atomic abnsorption spectrometry
55	6636-1-2001	Fruits, vegetable and derived products -Determination of zinccontent – Part-1 – Polarographic method
56	6636-2-2001	Fruits, vegetable and derived products -Determination of zinc content – Part-2 – Atomic absorption spectrometric method
57	6636-3-2001	Fruits, vegetable and derived products -Determination of zinc content – Part-3 – Dithizone spectrometric method
58	6638-1-2001	Fruits, vegetable and derived products -Determination of formic acid content – Part-1- Gravimetric method
59	6638-2-2001	Fruits, vegetable and derived products -Determination of formic acid content – Part-2 – Routine method
60	6661-2001	Fresh Fruits and Vegetables – Arrangement of Parallel epipedic Packages inland Transport Vehicles
61	7466-2001	Fruits, vegetable and derived products -Determination of 5-hydroxymethyulfurfural (5-HMF) content
62	7558-2001	Guide to the Prepacking of Fruits and Vegetables
63	9526-2001	Fruits, Vegetables and Derived Products – Determination of Copper Content – Method using Flame Atmomic Absorption Spectrometry
64	17239-2004	Fruits, Vegetables and Derived Products – Determination of Arsenic Content – Method using Hydride Generation Atomic Absorption Spectrometry
65	17240-2004	Fruits, Vegetables and Derived Products – Determination of Tin Content – Method using Flame Atomic Absorption Spectrometry
66	22855-2008	Fruits, Vegetables and Derived Products – Determination of Benzoic Acid and Sorbic Acid Concentrations – High Performance Liquid Chromatography Method
67	873-2001	Peaches – Guide to Cold Storage
68	1212-2001	Apples – Cold Storage
69	1838-2001	Fresh Pineapples- Storage and Transport
70	1955-2001	Citrus fruits and derived products – Determination of Essential Oils Content (Reference Method)
71	1990-1-2001	Fruits – Nomenclature – First list- Trilingual edition
72	1990-2-2001	Fruits – Nomenclature – second list- Trilingual edition
73	2826-2001	Apricots – Guide to cold storage
74	3959-2001	Green bananas – Ripening conditions
75	4125-2001	Dry fruits and dried fruits – Definitions andnomenclature Trilingual edition
76	6660-2001	Mangoes – Cold storage
77	8682-2001	Apples – Storage in controlled atmospheres
78	16050-2003	Foodstuffs – Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products – High performance liquid chromatographic method
79	23391-2006	Dried rosehips – Specificatgion and test methods
80	23393-2006	Pomegranate fruit – Specification and test methods
81	23394-2006	Dried oleaster – Specification and test methods
82	1991-1-2001	Vegetables – Nomenclature – First list (Trilingual edition)
83	1991-2-2001	Vegetables – Nomenclature – Part-2 – Second list (Bilingual edition)
84	6822-2001	Potatoes, root vegetablesandround-headed cabbagesGuide to storage in silos using forced verification
85	7922-2001	Leeks – Guide to cold storage and refrigerated transport
86	9376-2001	Early potatoes – Guide to coolingandrefrigerated transport
87	23392-2006	Fresh and quick-frozen maize and peas – Determination of alcohol insoluble solids content
88	707-2008	Milk and milk products – Guideance on sampling
89	3889-2006	Milk and milk products – Specification of Mojonnier-type fat extraction flasks
90	3890-1-2022	Milk and milk products – Determination of residues of organochlorine compounds (pesticides) – Part-1- General considerations and extraction methods
91	3890-2-2022	Milk and milk products – Determination of residues of organochlorine compounds (pesticides) – Part-2- Test methods for crude extract purification and confirmation
92	5538-2004	Milk and milk products – Sampling – Inspection by attributes
93	5738-2004	Milk and milk products – Determination of copper content – Photometric method (Reference method)
94	6090-2004	Milk and dried milk, buttermilk and buttermilk lpowder, whey and whey powder – Detection of phosphates activity.
95	6611-2004	Milk and milk products – Enumeration of colony-forming units of yeasts and/or moulds – Colony-content technique at 25 degrees C
96	6732-2022	Milk and milk prolducts – Determination of Iron content – Spectrometric method (Reference method)
97	6733-2006	Milk and milk products – Determination of lead coantent – Graphite furnace atomic absorption spectrometric method
98	7208-2008	Skimmed milk, whey and buttermilk – Determination of fat content- Gravimetric method (Reference met;hod)
99	8260-2008	Milk and milk products – Determination of organochlorine pesticides and polychlorobipheryls – Method using capilary gas-liquid chromatography with electron-capture dedtection
100	8262-1-2005	Milk products and milk-based foods – Determination of fat content by the Welbul-Berntrop gravimetric method (Reference method) – Part-1- Infant foods.
101	8262-2-2005	Milk products and milk-based foods – Determination of fat content by the Welbul-Berntrop gravimetric method (Reference method) – Part-2- Edible ices and ice-mixes.
102	8262-3-2005	Milk products and milk-based foods – Determination of fat content by the Welbul-Berntrop gravimetric method (Reference method) – Part-3- Special cases.
103	8870-2006	Milk and milk based products – Detection of thermonuclease produced byh coagulase-positive staphylococci.
104	8231-2008	Milk and milk products – Determination of the benzoic and sorbic acidcontents
105	11813-2022	Milk and milk products – Determination of zinc content – Flame atomic absorption spectrometric method
106	11866-1-2005	Milk and milk products – Enmerationof pressumptive Excherichia coli – Part-1- Most probable number techniqueusing 4-methylur belliferyl-beta-D-glucuroride (MUG)
107	11866-2-2005	Milk and milk products – Enmerationof pressumptive Excherichia coli – Part-2- Colony-count technique at 44 degree3 C using membranes
108	11870-2022	Milk and milk based products – Determination of fat content – General guidance on the use of bulyrometric methods
109	12078-2006	Anhydrous milk fat – Determination of sterol composition by gas liquid chromatography (Reference method)
110	14156-2001	Milk and milk products – Extraction methods for lipids and liposoluble compounds
111	14673-1-2004	Milk and milk products – Determination of nitrate and nitrite contents – Part-1 – Method using cadmium reduction and spectrometry
112	14673-2-2004	Milk and milk products – Determination of nitrate and nitrite contents – Part-2 – Method using segmented flow analysis (Routine method)
113	14673-3-2004	Milk and milk products – Determination of nitrate and nitrite contents – Part-3 – Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method)
114	14891-2002	Milk and milk lproducts – Determination of nitrogen content – Routine method using combustion according to the Durmass principle
115	17129-2006	Milk powder – Determination of soy and pea proteins using capilary eleclorophoresis in the pressence of sodium dodecyl sulfate (SDS-CE) – Screening method
116	17782-2008	Milk, milk products and mesophilic starter cultures – Enumeration of citrate-fermenting lactic acid bacteria – Colony count technique at 25 degree C.
117	17837-2008	Processed cheese products – Determination of nitrogen content and crude protein calculation – Kjeldahl method
118	18252-2006	Anhydrous milk fat – Determination of sterol composition by gas liquid chromatography (Routine method)
119	18329-2004	Milk and milk products – Determination of furosine content – Ion-pair reverse-phase high-performance liquid chromatography method
120	18330-2003	Milk and milk products – Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues
121	20541-2022	Milk and milk products — Determination of nitrate content — Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction
122	21187-2022	Milk – Quantitative Determination of Bacterological Quality – Guidance for Establishing and verifying a conversion relationship between routine method results and anchor method results
123	21543-2008	Milk products – Guidelines for the application of near Infrared spectrometry
124	22662-2007	Milk and Milk Products- Determination of Lactose Content by High Performance Liquid Chromatography (Reference Method)
125	22964-2006	Milk and milk products – Detection of Entercbacter sakazakil
126	23058-2006	Milk and milk products – Ovine and caprine rennets – Determination of total milk – clotting activity
127	26844-2006	Milk and milk products – Determination of antimicrobial residues- Tube diffusion test.
128	1211-2022	Milk – Determination of the content – Gravimetric method (Reference method)
129	1548-1981	Procedure for milk recording for cows
130	1736-2008	Dried milk and dried milk products – Determination of fat content – Gravimetric method (Refedrence method)
131	1737-2008	Evaporated milk and sweetened condensed milk – Determination fat content – Gravimetric method (Refedrence method)
132	2446-2008	Milk – Determination of fat content
133	2911-2004	Sweetened condensed milk – Determination of sucrose content – Polarimetric method
134	3356-2022	Milk — Determination of alkaline phosphatase.
135	3976-2006	Milk fat – Determination of peroxide value
136	5536-2022	Milk fat products – Determination of water content – KarlFischer method
137	5537-2004	Dried milk – Determination of moisture content (Referencemethod)
138	5764-2022	Milk – Determination of freezing point – Thermistor cryoscope method (Referencemethod)
139	6090-2004	Milk and driedmilk, buttermilk and buttermilk poiwder, whey and whey powder – Detection of phosphatase activity
140	6091-2022	Dried milk – Determination of titratable acidity (Reference method)
141	6731-2022	Milk, cream and evaporated milk  – Determination of total solids content (Reference  method)
142	6734-2022	Sweetened condensed milk – Determination of total solids content (Reference  method)
143	8069-2005	Dried milk – Determination of content of lactic acid and lactates
144	8070-2007	Milk and products – Determinationof calcium, sodium, potassium and magnesium contents – Atomic absorption spectrometricmethod
145	8151-2001	Dried milk – Determination of nitgratecontent – Method by cadmium reduction and spectrometry (Screening method)
146	8156-2005	Dried milk and dried milk products – Determination of insolubility index
147	8196-1-2022	Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 1: Analytical attributes of alternative methods
148	8196-2-2022	Milk – Definition and evaluation of the overall accuracy of indirect methods of milk analysis – Part-2- Calibration and quality control in the dairy laboratory
149	8967-2005	Dried milk and dried milk prloducts – Determination of bulk density
150	8968-1-2022	Milk – Determination of nitrogen content – Part-1 -Kjeldahl principle and crude protein calculation
151	8968-2-2001	Milk – Determination of nitrogen content – Part-2 – Block-digestion method (Macro method)
152	8968-3-2001	Milk – Determination of nitrogen content – Part-3 – Block-digestion method (Semi-micro rapid routine method)
153	8968-4-2001	Milk – Determination of nitrogen content – Part-4 – Determination of non-protein-nitrogen content
154	8968-5-2001	Milk – Determination of nitrogen content – Part-5 – Determination of protein-nitrogen content
155	9874-2006	Milk – Determination of total phosphorus content – Method using molecular absorption spectrometry
156	9941-2005	Milk and canned evaporated milk – Determination of tin content – Spectrometric method
157	11285-2004	Milk – Determination of lactulose content – Enzymatic method
158	11814-2002	Dried milk – Assesssment of lheat treatment intensity – Method using high-performance liquid chromatography
159	11815-2007	Milk – Determination of total milk-clotting activity of bovine rennets
160	11816-1:2022	Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks
161	11865:2022	Instant whole milk powder — Determination of white flecks number
162	11868-2007	Heat-treated milk – Determination of lactulose content – Method using high-perforfmance liquid chromatography
163	12080-1-2022	Dried skimmed milk – Dermination of vitamin A content – Part-1 – Colorimetric method
164	12080-2-2022	Dried skimmed milk – Dermination of vitamin A content – Part-2 – Method using high-performance liquid Chromatography
165	12081-2022	Milk – Determination ;of calcium content – Titrimetric method
166	13366-1-2008	Milk – Enumeration of somatic cells – Part-1 – Microscopic method (Reference method)
167	13366-2-2006	Milk – Enumeration of somatic cells – Part-2 – Guidance on the operation of fluoro-opto-electronic counters
168	13875-2005	Liquid milk – Determnination of acid-soluble beta-lactogobulin content – Reverse-phase HPLC methold
169	14377-2002	Canned evaporated milk – Determination ;of tin content – Method using graphite furnace atomic absorption spectrometry
170	14378-2000	Milk and dried milk – Detgermination of iodide content – Method using high-performance liquid chromatography
171	14501-2022	Milk and milk powder – Determination of aflatoxin M1 content – Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatogrfaphy
172	14637-2004	Milk – Determination of urea contgent – Enzymatic method using difference in pH (Reference method)
173	14674-2005	Milk and milk powder – Determination of aflatoxin M1 content – Clean-up by immunoaffinity chromatography and determination by thin-layer chromatography chromatogrfaphyurea content – Enzymatic method using
174	14765-2003	Milk andmilk lproducts – Guidelines for a standardized description of competitive enzyme immunoassays – Determination of aflatoxin M1 content
175	14892-2002	Dried skimmed milk – Determination of vitamin D content using high-performance liquid chromatography
176	15174-2022	Milk and milk products – Microbial coagulants – Determination of toal milk-clotting acitvity
177	15322-2005	Dried milk and dried milk products – Determination of their behavious in hot coffee (Coffee test)
178	15323-2002	Dried milk protein products – Determination of nitrogensolubility index
179	15884-2002	Milk fat – Preparation of fatty acid methyl esters
180	15885-2022	Milk fat – Determination of the fatty acid composition by gas-liquid chromatography
181	16297-2013	Milk Bacterial Count
182	17997-1-2004	Milk – Determination of casein-nitrogen content – Part-1- Indirect method (Referencemethod)
183	17997-2-2004	Milk – Determination of casein-nitrogen content – Part-2- Direct method
184	20128-2006	Milk products – Enumeration of pressumptive Lactobacillus acidophllus on a selective medium – Colony-count technique at 37 degrees C
185	22160-2007	Milk and milk -based drinks – Determination of alkaline phosphatase activitgy – Enzymatic photo-activated system (EPAS) method
186	1738-2004	Determination of salt content
187	1739-2006	Butter – Determination of the refractive index of the fat (Reference method)
188	3727-1-2001	Butter – Determination of moisture, non-fat solids and fat contents – Part-1 – Determination of moisture content (Reference method)
189	3727-2-2001	Butter – Determination of moisture, non-fat solids and fat contents – Part-2 – Determination of non-fat solids content (Reference method)
190	3727-3-2001	Butter – Determination of moisture, non-fat solids and fat contents – Part-3 – Calculation of fat content
191	7238-2004	Butter – Determionation of pH of the serum – Potentiometrioc method
192	8851-1-2004	Butter – Determination of moisture, non-fat solids and fat contents (Routine methods) – Part-1- Determination of moisture content
193	8851-2-2004	Butter – Determination of moisture, non-fat solids and fat contents (Routine methods) – Part-2- Determination of non-fat solids content
194	8851-3-2004	Butter – Determination of moisture, non-fat solids and fat contents (Routine methods) – Part-3- Determination of Calculation of fat content
195	15648-2004	Butter – Determination of salt content – Potentionmetric method
196	16305-2005	Butter – Determination of firmness
197	17189-2003	Butter, edible oil emulsions and spreadable fats – Determination of fat content (Reference method)
198	1735-2004	Cheese and processed cheese products – Determnination of fat content – Gravimetric method (Reference method)
199	1740-2004	Milk fat products and butter – Determination of fat aciditgy (Reference method)
200	1854-2008	Whey cheese – Determination of fat content – Gravimetric method (Referencemethod)
201	2920-2004	Whey cheese – Determination of dry matter (Referencemeth;od)
202	2962-2022	Cheese and processed cheese products – Determination of total phosphorus content – Molecular absorption spectrometric method
203	2963-2006	Cheesse and processed cheese products – Determination of citric acid content – Enzymatic method
204	3432-2008	Cheese – Determination of fat content – Butyrometer for Van Guilk method
205	3433-2022	Cheese – Determination of fat content – Van Gulik method
206	5534-2004	Cheese and processed cheese – Determination of the total solids content (Referencemethod)
207	5943-2006	Cheese and processed cheese products – Determinatikon of chloride content – Potentiometric titration method
208	9233-1-2022	Cheese, cheese rind and processed cheese – Determination of natamycin content – Part-1- Molecular absorpation spectrometric method for cheese rind
209	9233-2-2022	Cheese, cheese rind and processed cheese – Determination of natamycin content – Part-2- High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
210	12082-2006	Processed cheese and processed cheese products – Calculation of the content of added citrate emulsifying agents and acidfilers/pH-controlling agents, expressed as citric acid
211	17996-2006	Cheese – Determination of rheologicall properties by uniaxial compression at constant displacement rate
212	3728-2004	Ice-cream and milk ice – Determination of total solids lcontent (Referencemethod)
213	5765-1-2002	Dried milk, dried ice-mixes and processed cheese – Determination of lactose content – Part-1 – Enzymatic method utilizing the glucose moiety of the lactose
214	5765-2-2002	Dried milk, dried ice-mixes and processed cheese – Determination of lactose content – Part-2 – Enzymatic method utilizing the galactose moiety of the lactose
215	7328-2008	Milk-based edible ices and icemixes – Determination of fat content – Gravimetric method (Reference method)
216	2450-2008	Cream – Determination of fat content – Gravimetric method (Reference method)
217	5543-2004	Caseins and caseinates – Determination of fat content – Gravimetric method (Reference method)
218	5544-2008	Caseins – Determination of ‘fixed ash’ (Reference method)
219	5545-2008	Rennet caseins and caseinates – Determination of ash (Reference method)
220	5546-2022	Caseins and caseinates – Determination of pH (Reference method)
221	5547-2008	Caseins – Determination of free acidity (Reference method)
222	5548-2004	Caseins and caseinates – Determination of lactgose content – Photometric method
223	5550-2006	Caseins and caseinates – Determination of moisture content (Referencemethod)
224	5739-2003	Caseins and caseinates – Determination of contents of scbrched particles and of extraneous matter
225	7889-2003	Yogurt – Enumeration of characteristic microorganisms – Colony count technique at 37 degrees C
226	8381-2008	Milk-based infant foods – Determination of fat content – Gravimetric method (Reference method)
227	13580-2005	Yogurt – Determination of total solids content (Reference method)
228	936-2001	Meat and meat products – Determination of total ash
229	1841-1-2001	Meat and meat products – Determination of chloride cosntent – Part-1 – Vohard method
230	1841-2-2001	Meat and meat products – Determination of chloride cosntent – Part-2 – Potentiometric method
231	4124-2001	Meat andmeat products – Determination of L-(+) – glutamic acid content – Referencemethod
232	5061-2001	Animal feeding stuffs — Determination of castor oil seed husks — Microscope method
233	5983/1-2001	Animal feeding stuffs — Determination of nitrogen content and calculation of crude protein content — Part 1: Kjeldahl method
234	5983/2-2001	Animal feeding stuffs — Determination of nitrogen content and calculation of crude protein content — Part 2: Block digestion and steam distillation method
235	5985-2001	Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid
236	17375-2001	Animal feeding stuffs — Determination of aflatoxin B1
237	13884-2001	Animal and vegetable fats and oils — Determination of isolated trans isomers by infrared spectrometry
238	19212-2001	Animal and vegetable fats and oils — Determination of visible foots in crude fats and oils
239	9232-2022	Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)
240	13559-2022	Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C
241	3720-2001	Black tea – Definition and basic requirements
242	6770-2001	Instant tea – Determination of free-flow and compacted bulk densities
243	9884-1-2001	Tea sacks – Specification – Part-1- Reference sack for palletized and containerized transport of tea
244	9884-2-2001	Tea sacks – Specification – Part-2- Performance specification for sacks for palletized and containerized transport of tea
245	10727-2002	Tea and instant tea in solid form – Determination of caffeine content – Method using high-performance liquid chromatography
246	11286-2004	Tea – Classification of grades by particle size analysis
247	14502-1-2005	Determination of substances characteristic of green and black tea – Part-1 – Content of total polyphenols in tea – Colorimetricl method using Folin-Ciocalteu reagent
248	14502-2-2005	Determination of substances characteristic of green and black tea – Part-2 – Content of catechins in green tea – Method using high – performance liquid chromatography reagent
249	3509-2005	Coffee and coffee products – Vocabulary Brilngual edition
250	4149-2005	Green coffree – Offactory and visual examination and determinationof foreignmatter and defects
251	4150-2001	Green coffee-Size analyhsis – Manual sieving
252	6668-2008	Green coffee – Preparation of samples for use in sensory analysis
253	6670-2002	Instant coffee – Sampling method for bulk units with liners
254	6673-2003	Green coffee – Determination of loss in mass at 105 degrees C
255	8455-2001	Green coffee in bags – Guidance on storage and transport
256	9116-2004	Green coffee – Guidelines on methods of specification
257	10095-1992	Coffee – Determination of caffeine content  – Method using high-performance liquid chromatography
258	10470-2004	Green coffee – Defect reference chart
259	20481-2008	Coffee and coffee products – Determination of the caffeinecontent using high performance liquid chromatography (HPLC) – Reference method
260	20938-2008	Instant coffee – Determination ofmoisture content – Karl Fischer method (Reference Method)
261	8128-1-2001	Apple juice, apple juice concentrates and drinks containing apple juice – Determination of patulin content – Part-1 – Method using high-performance liquid chromatography
262	8128-2-2001	Apple juice, apple juice concentrates and drinks containing apple juice – Determination of patulin content – Part-2 – Method using thin-layer chromatography
263	1666-2001	Starch – Determination of moisture content – Ove-drying method
264	1741-2001	Dextrose – Determination of loss in mass on drying – Vacuum oven method
265	1742-2001	Glucose syrups – Determination of dry matter – Vacuum oven method
266	1743-2001	Glucose syrups – Determination of dry matter content – Refractive index method
267	3188-2001	Starches and derived products – Determination of nitrogen content by the Kjeldahi method – Titrimetric method
268	3593-2001	Starch – Determination of ash
269	3946-2001	Starches and derived products – Determination of total phosphorus content – Spectrometric method
270	5377-2001	Starch hydrolysis products – Determination of reducing power and dextrose equivalent – Lane and eynon constant filter method
271	5378-2001	Starches and derived products – Determination of nitrogen content by the Kjeldahi method – Spectrophotometric method
272	5379-2001	Starches and derived products – Determination of sulphur dioxide content acidimetric method and nephelometric method
273	5381-2001	Starch hydrolysis products – Determination of sulfur dioxide content – Acidimetric method and nephelometric method
274	5809-2001	Starch and derived products – Determination of sulphated ash
275	5810-2001	Starches and derived products – Determination chloride content – Polentiometric method
276	10504-2001	Starches and derivatives – Determination of the composition of glucode syrups, fructose syrups and hydrogenated glucose syrups – Method using high-performance liquid chromatography
277	10520-2001	Native starch – Determination of starch content – Ewers polarimetric method
278	11212-1-2001	Starch and derived products – Heavy metals content – Part-1 – Determination of arsenic content by atomic absorption spectrometry
279	11212-2-2001	Starch and derived products – Heavy metals content – Part-2 – Determination of mercury content by atomic absorption spectrometry
280	11212-3-2001	Starch and derived products – Heavy metals content – Part-3 – Determination of lead content by atomic absorption spectrometry with electrothermal atomization
281	11212-4-2001	Starch and derived products – Heavy metals content – Part-4 – Determination of cadmium content by atomic absorption spectrometry
282	11213-2001	Modified starch – Determination of acetyl content – Enzymatic method
283	11214-2001	Modified starch – Determination of carboxyl group content of oxidized starch
284	11215-2001	Modified starch – Determiknation of adipic acid contentofacetylated di-starch adipates – Gas chromatographic method
285	11216-2001	Modified starch- Determination of content of carboxymethyl groups in carboxymethyl starch
286	11543-2001	Modified starch – Determination of hydroxypropyl content – Method Using  Protein Nuclear Magnetic Resonance (NMR) Spectrometry
287	23275-1-2006	Animal and vegetable fatsand oils – Cocoa butter equivalents in cocoa butter and plain chocolate – Part-1 – Determination of the pressence of cocoa butter equivalents
288	23275-2-2006	Animal and vegetable fatsand oils – Cocoa butter equivalents in cocoa butter and plain chocolate – Part-2 – quantification of cocoa butter equivalents
289	660-2001	Animal and vegbetable fats and oils – Determination of acid value and acidity
290	661-2003	Animal and vegetablefats and oils – Preparation of test sample
291	662-2003	Animal and vegetable fatsand oils – Preparation of moisture and volatile mattercontent
292	663-2007	Animal and vegetable fatsand oils – Determination of insoluble impurities content
293	3656-2002	Animal and vegetablefats and oils – Determination of ultraviolet absorbance expressed as specific UV extinction
294	3657-2002	Animal and vegetable fatgs and oils – Determination of saponification value
295	3961-1996	Animal and vegetable fats and oils – Determination of iodine value
296	2209-2000	Animal and vegetablefats and oils – Preparation of methyl esters of fatty acids
297	5321-2002	Animal and vegetable fats and oils – Determination of melting point in open capillary tubes (slip point)
298	6656-2002	Animalandvegetablefatsandoils – Determination of polyethylenetype polymers
299	6884-2008	Animal and vegetablefats and oils – Determination of ash.
300	8420-2002	Animal and vegetable fats and oils – Determination of content of polar compounds
301	9832-2002	Animal and vegetable fats and oilos – Determination of residual technical hexane content
302	10539-2002	Animal and vegetable fats and oils – Determination of alkalinity
303	12193-2004	Animal and vegetable fats and oils – Determination of lead by direct graphite furnace atomic absorption spectroscopy
304	771:2001	Oilseed residues — Determination of moisture and volatile matter content
305	873:2001	Peaches — Guide to cold storage
306	874:2001	Fresh fruits and vegetables — Sampling
307	542:2001	Oilseeds — Sampling
308	605:2001	Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test methods
309	676:2001	Spices and condiments — Botanical nomenclature
310	729:2001	Oilseeds — Determination of acidity of oils
311	735:2001	Oilseed residues — Determination of ash insoluble in hydrochloric acid
312	749:2001	Oilseed residues — Determination of total ash
313	2825:2001	Spices and condiments — Preparation of a ground sample for analysis
314	2826:2001	Apricots — Guide to cold storage
315	1442:2001	Meat and meat products — Determination of moisture content (Reference method)
316	443:2001	Meat and meat products — Determination of total fat content
317	1444:2001	Meat and meat products — Determination of free fat content
318	2164:2001	Pulses — Determination of glycosidic hydrocyanic acid
319	2165:2001	Ware potatoes — Guide to storage
320	2166:2001	Carrots — Guide to storage
321	2167:2001	Round-headed cabbage — Guide to cold storage and refrigerated transport
322	2168:2001	Table grapes — Guide to cold storage
323	2169:2001	Fruits and vegetables — Physical conditions in cold stores — Definitions and measurement
324	2172:2001	Fruit juice — Determination of soluble solids content — Pycnometric method
325	3496:2001	Meat and meat products — Determination of hydroxyproline content
326	3513:2001	Chillies — Determination of Scoville index
327	2918:2001	Meat and meat products — Determination of nitrite content (Reference method)
328	1572:2001	Tea — Preparation of ground sample of known dry matter content
329	1573:2001	Tea — Determination of loss in mass at 103 degrees C
330	1575:2001	Tea — Determination of total ash
331	1576:2001	Tea — Determination of water-soluble ash and water-insoluble ash
332	1577:2001	Tea — Determination of acid-insoluble ash
333	1578:2001	Tea — Determination of alkalinity of water-soluble ash
334	2255:2001	Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
335	2256:2001	Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification
336	882-1:2001	Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules
337	882-2:2001	Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds
338	2291:2001	Cocoa beans — Determination of moisture content (Routine method)
339	2292:2001	Cocoa beans — Sampling
340	2294:2001	Meat and meat products — Determination of total phosphorus content (Reference method)
341	2295:2001	Avocados — Guide for storage and transport
342	931:2001	Green bananas — Guide to storage and transport
343	934:2001	Animal and vegetable fats and oils — Determination of water content — Entrainment method
344	935:2001	Animal and vegetable fats and oils — Determination of titre
345	937:2001	Meat and meat products — Determination of nitrogen content (Reference method)
346	941:2001	Spices and condiments — Determination of cold water-soluble extract
347	948:2001	Spices and condiments — Sampling
348	949:2001	Cauliflowers — Guide to cold storage and refrigerated transport
349	1673:2001	Onions — Guide to storage
350	972:2001	Chillies and capsicums, whole or ground (powdered) — Specification
351	3091:2001	Meat and meat products — Determination of nitrate content (Reference method)
352	103:2001	Tea — Preparation of liquor for use in sensory tests
353	2447:2001	Fruit and vegetable products — Determination of tin content
354	1026:2001	Fruit and vegetable products — Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation
355	1839:2001	Tea — Sampling
356	1840:2001	Definitions of living animals for slaughter — Porcines
357	1842:2001	Fruit and vegetable products — Determination of pH
358	1108:2001	Spices and condiments — Determination of non-volatile ether extract
359	1114:2001	Cocoa beans — Cut test
360	1208:2001	Spices and condiments — Determination of filth
361	1212:2001	Apples — Cold storage
362	1955:2001	Citrus fruits and derived products — Determination of essential oils content (Reference method)
363	1956-1:2001	Fruits and vegetables — Morphological and structural terminology
364	1956-2:2001	Fruits and vegetables — Morphological and structural terminology
365	1990-1:2001	Fruits — Nomenclature — First list
366	1990-2:2001	Fruits — Nomenclature — Second list
367	1991-1:2001	Vegetables — Nomenclature — First list
368	1991-2:2001	Vegetables — Nomenclature — Part 2: Second list
369	12372001	Mustard seed — Specification
370	3974:2001	Definitions of living animals for slaughter — Ovines
371	3975:2001	Definitions of living animals for slaughter — Horses
372	5497:2001	Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible
373	5498:2001	Agricultural food products — Determination of crude fibre content — General method
374	5500:2001	Oilseed residues — Sampling
375	4072:2001	Green coffee in bags — Sampling
376	5502:2001	Oilseed residues — Preparation of test samples
377	5506:2001	Soya bean products — Determination of urease activity
378	5510:2001	Animal feeding stuffs — Determination of available lysine
379	5515:2001	Fruits, vegetables and derived products — Decomposition of organic matter prior to analysis — Wet method
380	5516:2001	Fruits, vegetables and derived products — Decomposition of organic matter prior to analysis — Ashing method
381	5517:2001	Fruits, vegetables and derived products — Determination of iron content — 1,10- Phenanthroline photometric method
382	5520:2001	Fruits, vegetables and derived products — Determination of alkalinity of total ash and of water-soluble ash
383	5521:2001	Fruits, vegetables and derived products — Qualitative method for the detection of sulphur dioxide
384	5522:2001	Fruits, vegetables and derived products — Determination of total sulphur dioxide content
385	5523:2001	Liquid fruit and vegetable products — Determination of sulphur dioxide content (Routine method)
386	5524:2001	Tomatoes — Guide to cold storage and refrigerated transport
387	5525:2001	Potatoes — Storage in the open (in clamps)
388	5530-3:2001	Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph
389	4112:2001	Cereals and pulses — Guidance on measurement of the temperature of grain stored in bulk
390	5553:2001	Meat and meat products — Detection of polyphosphates
391	5554:2001	Meat products — Determination of starch content (Reference method)
392	5558:2001	Animal and vegetable fats and oils — Detection and identification of antioxidants — Thin-layer chromatographic method
393	5559:2001	Dehydrated onion (Allium cepa Linnaeus) — Specification
394	5560:2001	Dehydrated garlic (Allium sativum L.) — Specification
395	5561:2001	Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification
396	5562:2001	Turmeric, whole or ground (powdered) — Specification
397	5563:2001	Dried peppermint (Mentha piperita Linnaeus) — Specification
398	5564:2001	Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method
399	5566:2001	Turmeric — Determination of colouring power — Spectrophotometric method
400	5567:2001	Dehydrated garlic — Determination of volatile organic sulphur compounds
401	4125:2001	Dry fruits and dried fruits — Definitions and nomenclature
402	3588:2001	Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
403	3591:2001	Sensory analysis — Apparatus — Wine-tasting glass
404	4186:2001	Asparagus — Guide to storage
405	4187:2001	Horse-radish — Guide to storage
406	3631:2001	Citrus fruits — Guide to storage
407	3634:2001	Vegetable products — Determination of chloride content
408	3659:2001	Fruits and vegetables — Ripening after cold storage
409	3726:2001	Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure
410	5223:2001	Test sieves for cereals
411	6000:2001	Round-headed cabbage — Storage in the open
412	6078:2001	Black tea — Vocabulary
413	6079:2001	Instant tea in solid form — Specification
414	6092:2001	Dried milk — Determination of titratable acidity (Routine method)
415	3959:2001	Green bananas — Ripening conditions
416	8682:2001	Apples — Storage in controlled atmospheres
417	8683:2001	Lettuce — Guide to precooling and refrigerated transport
418	6785:2001	Milk and milk products — Detection of Salmonella spp.
419	6800:2001	Animal and vegetable fats and oils — Determination of the composition of fatty acids in the 2-position of the triglyceride molecules
420	7466:2001	Fruit and vegetable products — Determination of 5-hydroxymethylfurfural (5-HMF) content
421	8128-1:2001	Apple juice, apple juice concentrates and drinks containing apple juice — Determination of patulin content — Part 1: Method using high-performance liquid chromatography
422	8128-2:2001	Apple juice, apple juice concentrates and drinks containing apple juice — Determination of patulin content — Part 2: Method using thin-layer chromatography
423	6754:2001	Dried thyme (Thymus vulgaris L.) — Specification
424	6756:2001	Decorticated stone pine nuts — Specification
425	6757:2001	Decorticated kernels of mahaleb cherries — Specification
426	6770:2001	Instant tea — Determination of free-flow and compacted bulk densities
427	7513:2001	Instant tea in solid form — Determination of moisture content (loss in mass at 103 degrees C)
428	7514:2001	Instant tea in solid form — Determination of total ash
429	6820:2001	Wheat flour and rye flour — General guidance on the drafting of bread-making tests
430	6822:2001	Potatoes, root vegetables and round-headed cabbages — Guide to storage in silos using forced ventilation
431	6865:2001	Animal feeding stuffs — Determination of crude fibre content — Method with intermediate filtration
432	6866:2001	Animal feeding stuffs — Determination of free and total gossypol
433	6867:2001	Animal feeding stuffs — Determination of vitamin E content — Method using high-performance liquid chromatography
434	7516:2001	Instant tea in solid form — Sampling
435	7542:2001	Ground (powdered) paprika (Capsicum annuum Linnaeus) — Microscopical examination
436	7543-1:2001	Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method
437	7543-2:2001	Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using high-performance liquid chromatography
438	7558:2001	Guide to the prepacking of fruits and vegetables
439	7560:2001	Cucumbers — Storage and refrigerated transport
440	8197:2001	Milk and milk products — Sampling — Inspection by variables
441	6882:2001	Asparagus — Guide to refrigerated transport
442	7561:2001	Cultivated mushrooms — Guide to cold storage and refrigerated transport
443	7562:2001	Potatoes — Guidelines for storage in artificially ventilated stores
444	7563:2001	Fresh fruits and vegetables — Vocabulary
445	6949:2001	Fruits and vegetables — Principles and techniques of the controlled atmosphere method of storage
446	8294:2001	Animal and vegetable fats and oils — Determination of copper, iron and nickel contents — Graphite furnace atomic absorption method
447	7701:2001	Dried apples — Specification and test methods
448	7702:2001	Dried pears — Specification and test methods
449	7002:2001	Agricultural food products — Layout for a standard method of sampling from a lot
450	7703:2001	Dried peaches — Specification and test methods
451	7088:2001	Fish-meal — Vocabulary
452	6463:2001	Animal and vegetable fats and oils — Determination of butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) — Gas-liquid chromatographic method
453	6477:2001	Cashew kernels — Specification
454	6478:2001	Peanuts — Specification
455	6479:2001	Shelled sweet kernels of apricots — Specification
456	6490-1:2001	Animal feeding stuffs — Determination of calcium content — Part 1: Titrimetric method
457	6491:2001	Animal feeding stuffs — Determination of phosphorus content — Spectrometric method
458	6492:2001	Animal feeding stuffs — Determination of fat content
459	6493:2001	Animal feeding stuffs — Determination of starch content — Polarimetric method
460	8460:2001	Instant coffee — Determination of free-flow and compacted bulk densities
461	6496:2001	Animal feeding stuffs — Determination of moisture and other volatile matter content
462	6540:2001	Maize — Determination of moisture content (on milled grains and on whole grains)
463	6541:2001	Agricultural food products — Determination of crude fibre content — Modified Scharrer method
464	6557-1:2001	Fruits, vegetables and derived products — Determination of ascorbic acid — Part 1: Reference method
465	6557-2:2001	Fruits, vegetables and derived products — Determination of ascorbic acid content — Part 2: Routine methods
466	6558-2:2001	Fruits, vegetables and derived products — Determination of carotene content — Part 2: Routine methods
467	6560:2001	Fruit and vegetable products — Determination of benzoic acid content (benzoic acid contents greater than 200 mg per litre or per kilogram) — Molecular absorption spectrometric method
468	6574:2001	Celery seed (Apium graveolens Linnaeus) — Specification
469	6575:2001	Fenugreek, whole or ground (powdered) — Specification
470	7907:2001	Carob — Specification
471	7908:2001	Dried sweet cherries — Specification
472	7910:2001	Dried mulberries — Specification
473	7911:2001	Unshelled pine nuts — Specification
474	6632:2001	Fruits, vegetables and derived products — Determination of volatile acidity
475	6633:2001	Fruits, vegetables and derived products — Determination of lead content — Flameless atomic absorption spectrometric method
476	6634:2001	Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method
477	6635:2001	Fruits, vegetables and derived products — Determination of nitrite and nitrate content — Molecular absorption spectrometric method
478	6636-1:2001	Fruits, vegetables and derived products — Determination of zinc content — Part 1: Polarographic method
479	6636-2:2001	Fruits, vegetables and derived products — Determination of zinc content — Part 2: Atomic absorption spectrometric method
480	6636-3:2001	Fruit and vegetable products — Determination of zinc content — Part 3: Dithizone spectrometric method
481	6637:2001	Fruits, vegetables and derived products — Determination of mercury content — Flameless atomic absorption method
482	6638-1:2001	Fruit and vegetable products — Determination of formic acid content — Part 1: Gravimetric method
483	6638-2:2001	Fruit and vegetable products — Determination of formic acid content — Part 2: Routine method
484	6639-1:2001	Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles
485	6639-2:2001	Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling
486	6639-3:2001	Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference method
487	6639-4:2001	Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods
488	6654:2001	Animal feeding stuffs — Determination of urea content
489	6655:2001	Animal feeding stuffs — Determination of soluble nitrogen content after treatment with pepsin in dilute hydrochloric acid
490	6659:2001	Sweet pepper — Guide to refrigerated storage and transport
491	6661:2001	Fresh fruits and vegetables — Arrangement of parallelepipedic packages in land transport vehicles
492	6662:2001	Plums — Guide to cold storage
493	6663:2001	Garlic — Cold storage
494	6664:2001	Bilberries and blueberries — Guide to cold storage
495	6665:2001	Strawberries — Guide to cold storage
496	7305:2001	Milled cereal products — Determination of fat acidity
497	7920:2001	Sweet cherries and sour cherries — Guide to cold storage and refrigerated transport
498	7922:2001	Leeks — Guide to cold storage and refrigerated transport
499	7926:2001	Dehydrated tarragon (Artemisia dracunculus Linnaeus) — Specification
500	7927-1:2001	Fennel seed, whole or ground (powdered) — Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) — Specification
501	7928-1:2001	Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)
502	7928-2:2001	Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)
503	7952:2001	Fruits, vegetables and derived products — Determination of copper content — Method using flame atomic absorption spectrometry
504	8588:2001	Sensory analysis — Methodology — “A” – “not A” test
505	7973:2001	Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph
506	6667:2001	Green coffee — Determination of proportion of insect-damaged beans
507	6669:2001	Green and roasted coffee — Determination of free-flow bulk density of whole beans (Routine method)
508	7366:2001	Animal and vegetable fats and oils — Determination of 1-monoglycerides and free glycerol contents
509	7377:2001	Juniper berries (Juniperus communis Linnaeus) — Specification
510	7386:2001	Aniseed (Pimpinella anisum Linnaeus) — Specification
511	9376:2001	Early potatoes — Guide to cooling and refrigerated transport
512	11817:2001	Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method)
513	11027:19932001	Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
514	11035:2001	Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
515	11036:2001	Sensory analysis — Methodology — Texture profile
516	11050:2001	Wheat flour and durum wheat semolina — Determination of impurities of animal origin
517	11051:2001	Durum wheat (Triticum durum Desf.) — Specification
518	11052:2001	Durum wheat flour and semolina — Determination of yellow pigment content
519	9526:2001	Fruits, vegetables and derived products — Determination of iron content by flame atomic absorption spectrometry
520	11162:2001	Peppercorns (Piper nigrum L.) in brine — Specification and test methods
521	11163:2001	Dried sweet basil (Ocimum basilicum L.) — Specification
522	11164:2001	Dried rosemary (Rosmarinus officinalis L.) — Specification
523	11165:2001	Dried sage (Salvia officinalis L.) — Specification
524	11178:2001	Star anise (Illicium verum Hook. f.) — Specification
525	8892:2001	Oilseed residues — Determination of total residual hexane
526	8981:2001	Wheat — Identification of varieties by electrophoresis
527	11289:2001	Heat-processed foods in hermetically sealed containers — Determination of pH
528	11290-1:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of Listeria monocytogenes — Part 1: Detection method
529	11292:2001	Instant coffee — Determination of free and total carbohydrate contents — Method using high-performance anion-exchange chromatography
530	11294:2001	Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)
531	9648:2001	Sorghum — Determination of tannin content
532	9719:2001	Root vegetables — Cold storage and refrigerated transport
533	9831:2001	Animal feeding stuffs, animal products, and faeces or urine — Determination of gross calorific value — Bomb calorimeter method
534	9833:2001	Melons — Cold storage and refrigerated transport
535	9167-1:2001	Rapeseed — Determination of glucosinolates content — Part 1: Method using high-performance liquid chromatography
536	9930:2001	Green beans — Storage and refrigerated transport
537	10620:2001	Dried sweet marjoram (Origanum majorana L.) — Specification
538	10621:2001	Dehydrated green pepper (Piper nigrum L.) — Specification
539	106222001	Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification
540	10632:2001	Oilseed residues — Simultaneous determination of oil and water contents — Method using pulsed nuclear magnetic resonance spectroscopy
541	10633-1:2001	Oilseed residues — Determination of glucosinolates content — Part 1: Method using high-performance liquid chromatography
542	9289:2001	Oilseed residues — Determination of free residual hexane
543	4174:2001	Cereals, oilseeds and pulses — Measurement of unit pressure loss in one-dimensional air flow through bulk grain
544	13496:2001	Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography
545	13493:2001	Meat and meat products — Determination of chloramphenicol content — Method using liquid chromatography
546	15305:2001	Animal and vegetable fats and oils — Determination of Lovibond colour
547	15303:2001	Animal and vegetable fats and oils — Detection and identification of a volatile organic contaminant by GC/MS
548	4134:2001	Meat and meat products — Determination of L-(+)- glutamic acid content — Reference method
549	13965:2001	Meat and meat products — Determination of starch and glucose contents — Enzymatic method
550	751:2001	Fruit and vegetable products — Determination of water-insoluble solids
551	750:2001	Fruit and vegetable products — Determination of titratable acidity
552	2448:2001	Fruit and vegetable products — Determination of ethanol content
553	14156:2001	Milk and milk products — Extraction methods for lipids and liposoluble compounds
554	13685:2001	Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography
555	13722:2001	Meat and meat products — Enumeration of Brochothrix thermosphacta — Colony-count technique
556	137302001	Meat and meat products — Determination of total phosphorus content — Spectrometric method
557	14565:2001	Animal feeding stuffs — Determination of vitamin A content — Method using high-performance liquid chromatography
558	6660:2001	Mangoes — Cold storage
559	1134:2001	Pears — Cold storage
560	14181:2001	Animal feeding stuffs — Determination of residues of organochlorine pesticides — Gas chromatographic method
561	14182:2001	Animal feeding stuffs — Determination of residues of organophosphorus pesticides — Gas chromatographic method
562	6888-1:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium
563	5565-1:2001	Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification
564	2253:2001	Curry powder — Specification
565	6538:2001	Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification
566	9768:2001	Tea — Determination of water extract
567	11290-2:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of Listeria monocytogenes — Part 2: Enumeration method
568	6888-2:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique using rabbit plasma fibrinogen agar medium
569	14939:2001	Animal feeding stuffs — Determination of carbadox content — Method using high-performance liquid chromatography
570	973:2001	Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
571	930:2001	Spices and condiments — Determination of acid-insoluble ash
572	928:2001	Spices and condiments — Determination of total ash
573	936:2001	Meat and meat products — Determination of total ash
574	2917:2001	Meat and meat products — Measurement of pH — Reference method
575	676:2001	Spices and condiments — Botanical nomenclature — Technical Corrigendum 1
576	14797:2001	Animal feeding stuffs — Determination of furazolidone content — Method using high-performance liquid chromatography
577	14902:2001	Animal feeding stuffs — Determination of trypsin inhibitor activity of soya products
578	6887-1:2001	Microbiology of food and animal feeding stuffs — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 1: General rules for the preparation of the initial suspension and decimal dilutions
579	15214:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of mesophilic lactic acid bacteria — Colony-count technique at 30 degrees C
580	882-2:2001	Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds — Technical Corrigendum 1
581	882-1:2001	Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules — Technical Corrigendum 1
582	15267:2001	Animal and vegetable fats and oils — Flashpoint limit test using Pensky-Martens closed cup flash tester
583	10565:2001	Oilseeds — Simultaneous determination of oil and water contents — Method using pulsed nuclear magnetic resonance spectrometry
584	14718:2001	Animal feeding stuffs — Determination of aflatoxin B1 content of mixed feeding stuffs — Method using high-performance liquid chromatography
585	959-1:2001	Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
586	959-2:2001	Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
587	15598:2001	Tea — Determination of crude fibre content
588	5223:2001	Test sieves for cereals — Amendment 1: Additional sizes
589	7485:2001	Animal feeding stuffs — Determination of potassium and sodium contents — Methods using flame-emission spectrometry
590	9768:2001	Tea — Determination of water extract — Technical Corrigendum 1
591	15793:2001	Durum wheat semolinas — Determination of the undersize fraction
592	15788-1:2001	Animal and vegetable fats and oils — Determination of stigmastadienes in vegetable oils — Part 1: Method using capillary-column gas chromatography (Reference method)
593	17410:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of psychrotrophic microorganisms
594	16654:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Escherichia coli O157
595	16649-1:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 degrees C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
596	16649-2:2001	Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
597	5565-2:2001	Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods
598	7925:2001	Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
599	665:2001	Oilseeds — Determination of moisture and volatile matter content
600	15301:2001	Animal and vegetable fats and oils — Determination of sediment in crude fats and oils — Centrifuge method
601	1446:2001	Green coffee — Determination of water content — Basic reference method
602	11056:2001	Sensory analysis — Methodology — Magnitude estimation method
603	6479:2001	Shelled sweet kernels of apricots — Specification — Technical Corrigendum 1
604	5555:2001	Animal and vegetable fats and oils — Sampling
605	6320:2001	Animal and vegetable fats and oils — Determination of refractive index
606	6651:2001	Animal feeding stuffs — Semi-quantitative determination of aflatoxin B1 — Thin-layer chromatographic methods
607	6755:2001	Dried sour cherries — Specification
608	7702:2001	Dried pears — Specification and test methods — Technical Corrigendum 1
609	7703:2001	Dried peaches — Specification and test methods — Technical Corrigendum 1
610	3596:2001	Animal and vegetable fats and oils — Determination of unsaponifiable matter — Method using diethyl ether extraction
611	18609:2001	Animal and vegetable fats and oils — Determination of unsaponifiable matter — Method using hexane extraction
612	6869:2001	Animal feeding stuffs — Determination of the contents of calcium, copper, iron, magnesium, manganese, potassium, sodium and zinc — Method using atomic absorption spectrometry
613	2449:2001	Milk and liquid milk products — Density hydrometers for use in products with a surface tension of approximately 45 mN/m
614	2451:2001	Cocoa beans — Specification
615	3594:2001	Milk fat — Detection of vegetable fat by gas-liquid chromatography of sterols (Reference method)
616	4052:2001	Coffee — Determination of caffeine content (Reference method)
617	5508:2001	Animal and vegetable fats and oils — Analysis by gas chromatography of methyl esters of fatty acids
618	5511:2001	Oilseeds — Determination of oil content — Method using continuous-wave low-resolution nuclear magnetic resonance spectrometry (Rapid method)
619	5526:2001	Cereals, pulses and other food grains — Nomenclature
620	5527:2001	Cereals — Vocabulary
621	5542:2001	Milk — Determination of protein content — Amido black dye-binding method (Routine method)
622	5549:2001	Caseins and caseinates — Determination of protein content (Reference method)
623	6495:2001	Animal feeding stuffs — Determination of water-soluble chlorides content
624	6498:2001	Animal feeding stuffs — Preparation of test samples
625	6735:2001	Dried milk — Assessment of heat class — Heat-number reference method
626	7304:2001	Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis
627	7586:2001	Butter — Determination of water dispersion value
628	8586-1:2001	Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors
629	9622:2022	Milk and liquid milk products — Guidelines for the application of mid-infrared spectrometry
630	11869:2022	Fermented milks — Determination of titratable acidity — Potentiometric method
631	12228:2001	Animal and vegetable fats and oils — Determination of individual and total sterols contents — Gas chromatographic method
632	10519:2001	Rapeseed — Determination of chlorophyll content — Spectrometric method
633	5530-2:2001	Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
634	5530-1:2001	Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph
635	5511:2001	Oilseeds — Determination of oil content — Method using continuous-wave low-resolution nuclear magnetic resonance spectrometry (Rapid method) — Technical Corrigendum 1
636	7847:2001	Animal and vegetable fats and oils — Determination of polyunsaturated fatty acids with a cis,cis 1,4-diene structure
637	711:2001	Cereals and cereal products — Determination of moisture content (Basic reference method)
638	1546:2001	Procedure for milk recording for cows
639	662:2001	Animal and vegetable fats and oils — Determination of moisture and volatile matter content
640	6539:2001	Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) — Specification
641	3960-2017	Animal and Vegetable Fats and Oils – Determination of Peroxide Value – Iodometric (Visual) endpoint determination.
642	6883-2017	Animal and vegetable fats and oils — Determination of conventional mass per volume (litre weight in air).
643	6885-2017	Animal and vegetable fats and oils — Determination of anisidine value.
644	6886-2017	Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test).
645	8534-2017	Animal and vegetable fats and oils — Determination of water content — Karl Fischer method (pyridine free).
646	8968-4-2017 (IDF 20-4)	Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method).
647	9936-2017	Animal and vegetable fats and oils — Determination of tocopherol and tocotrienol contents by high-performance liquid chromatography
648	12966-3-2017	Animal and vegetable fats and oils — Gas chromatography of fatty acid methyl esters – Part-3: Preparation of methyl esters using trimethylsulfonium hydroxide (TMSH)
649	15753-2017	Animal and vegetable fats and oils — Determination of polycyclic aromatic hydrocarbons
650	15774-2017	Animal and vegetable fats and oils — Determination of cadmium content by direct graphite furnace atomic absorption spectrometry
651	16634-2-2017	Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content –  Part 2: Cereals, pulses and milled cereal products
652	21033-2017	Animal and vegetable fats and oils — Determination of trace elements by inductively coupled plasma optical emission spectroscopy (ICP-OES)
653	27105-2018	Milk & Chees Determination of Hen’s egg white lysozyme content by high performance liquid chromotography
654	8968-4-2018	Milk & Milk Products – Determination in of Nitrogen Content Part-4 : Determination of protein and true protein content calculation (Reference Method).
655	11816-2-2022	Milk & Milk Products : Determination of Alkaline Phosphatase Activity –    Part-2: Flourimetric Method for Cheese.
656	7304-1	Durum wheat semolina and alimentary pasta – Estimation of cooking quality of alimentary pasta by sensory analysis – Part-1 Reference method.
657	7700-1	Check of the calibration of moisture meters — Part 1: Moisture meters for cereals
658	7971-3	Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method.
659	17715	Flour from wheat (triticum aestivum l.) – amperometric method for starch damage measurement
660	11747	Rice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1.
661	24333	Cereals and Cereal products — Sampling
662	24557	Specifies a routine reference method for the determination of moisture content of pulses.
663	19657	Definitions and technical criteria for food ingredients to be considered as natural
664	29981:2022	Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C
665	27871:2022	Cheese and processed cheese — Determination of the nitrogenous fractions
666	ISO/TS 27265:2009	Fermented milk products — Bacterial starter cultures — Standard of identity
667	27205:2022	Fermented milk products — Bacterial starter cultures — Standard of identity
668	ISO/TS 27106:2022	Cheese — Determination of nisin A content by LC-MS and LC-MS-MS
669	26462:2022	Milk — Determination of lactose content — Enzymatic method using difference in pH.
670	26323:2022	Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
671	24223:2022	Cheese — Guidance on sample preparation for physical and chemical testing
672	23970:2022	Milk, milk products and infant formula — Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS)
673	ISO/TS 23758:2022	Guidelines for the validation of qualitative screening methods for the detection of residues of veterinary drugs in milk and milk products
674	23291:2022	Milk and milk products — Guidelines for the application of in-line and on-line infrared spectrometry
675	23293:2022	Milk-based infant formula powders — Quantification of whey protein content by sodium dodecyl sulfate-capillary gel electrophoresis (SDS-CGE)
676	23065:2022	Milk fat from enriched dairy products — Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography
677	22935-1:2022	Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
678	22935-2:2022	Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
679	22935-3:2022	Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
680	22579:2022	Infant formula and adult nutritionals — Determination of fructans — High performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) after enzymatic treatment
681	22186:2022	Milk and milk products — Determination of nitrofurazone
682	22184:2022	Milk and milk products — Determination of the sugar contents — High performance anion exchange chromatography with pulsed amperometric detection method (HPAEC-PAD)
683	ISO/TS 22113:2022	Milk and milk products — Determination of the titratable acidity of milk fat
684	21424:2022	Milk, milk products, infant formula and adult nutritionals — Determination of minerals and trace elements — Inductively coupled plasma mass spectrometry (ICP-MS) method
685	21422:2022	Milk, milk products, infant formula and adult nutritionals — Determination of chloride — Potentiometric titration method
686	20649:2022	Infant formula and adult nutritionals — Determination of chromium, selenium and molybdenum — Inductively coupled plasma mass spectrometry (ICP-MS)
687	19662:2022	Milk — Determination of fat content — Acido-butyrometric (Gerber method).
688	19660:2022	Cream — Determination of fat content — Acido-butyrometric method
689	19344:2022	Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry
690	ISO/TS 19046-2:2022	Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography
691	ISO/TS 19046-1:2022	Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography
692	ISO/TS 18083:2022	Processed cheese products — Calculation of content of added phosphate expressed as phosphorus
693	17792:2022	Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C
694	ISO/TS 17758:2022	Instant dried milk — Determination of the dispersibility and wettability
695	17678:2022	Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglycerides
696	ISO/TS 17193:2022	Milk — Determination of the lactoperoxidase activity — Photometric method (Reference method)
697	16958:2022	Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method
698	ISO/TS 15495:2022	Milk, milk products and infant formulae — Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS
699	15163:2022	Milk and milk products — Calf rennet and adult bovine rennet — Determination by chromatography of chymosin and bovine pepsin contents
700	15151:2022	Milk, milk products, infant formula and adult nutritionals — Determination of minerals and trace elements — Inductively coupled plasma atomic emission spectrometry (ICP-AES) method
701	14675:2022	Milk and milk products — Guidelines for a standardized description of competitive enzyme immunoassays — Determination of aflatoxin M1 content
702	14461-1:2022	Milk and milk products — Quality control in microbiological laboratories — Part 1: Analyst performance assessment for colony counts
703	14461-2:2022	Milk and milk products — Quality control in microbiological laboratories — Part 2: Determination of the reliability of colony counts of parallel plates and subsequent dilution steps
704	13969:2022	Milk and milk products — Guidelines for a standardized description of microbial inhibitor tests
705	13082:2022	Milk and milk products — Determination of the lipase activity of pregastric lipase preparation
706	12779:2022	Lactose — Determination of water content — Karl Fischer method
707	ISO/TS 11059:2022	Milk and milk products — Method for the enumeration of Pseudomonas spp.
708	10932:2022	Milk and milk products — Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB)
709	9231:2022	Milk and milk products — Determination of the benzoic and sorbic acid contents
710	8553:2022	Milk — Enumeration of microorganisms — Plate-loop technique at 30 degrees C
711	8196-3:2022	Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 3: Protocol for the evaluation and validation of alternative quantitative methods of milk analysis
712	8086:2022	Dairy plant — Hygiene conditions — General guidance on inspection and sampling procedures
713	488:2022	Milk — Determination of fat content — Gerber butyrometers
714	927:2022	Spices and condiments — Determination of extraneous matter and foreign matter content
715	ISO 927:2009/COR 1:2022	Spices and condiments — Determination of extraneous matter and foreign matter content — Technical Corrigendum 1
716	939:2022	Spices and condiments — Determination of moisture content.
717	3493:2022	Vanilla — Vocabulary
718	6571:2022	Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method).
719	6571:2008/AMD 1:2022	Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1.
720	7541:2022	Spices and condiments — Spectrophotometric determination of the extractable colour in paprika.
721	21983:2022	Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing.

 

CAC / WHO STANDARDS DIRECT ADOPTED AS PAKISTAN STANDARD

1	PS/CAC/RCP-16-2013	CODE OF PRACTICE FOR FROZEN FISH
2	PS/CAC/RCP 35-2013	CODE OF PRACTICE FOR FROZEN BATTERED AND/OR BREADED FISHERY PRODUCTS
3	PS/CAC/RCP 27-2013	CODE OF PRACTICE FOR MINCED FISH PREPARED BY MECHANICAL SEPARATION
4	PS/CAC/RCP 8-2013	CODE OF PRACTICE FOR THE PROCESSING AND HANDING OF QUICK FROZEN FOODS
5	PS/CAC/GL 41	PORTION OF COMMODITIES TO WHICH CODEX MAXIMUM RESIDUE LIMITS APPLY AND WHICH IS ANALYZED
6	PS/CAC/GL 50-2004	GENERAL GUIDELINES ON SAMPLING
7	PS/CAC/GL 60-2016	PRINCIPLES FOR TRACEABILITY/PRODUCT TRACING AS A TOOL WITHIN A FOOD INSPECTION AND CERTIFICATION SYSTEM
8	PS/CAC/GL 61- 2016	GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD HYGIENE TO THE CONTROL OF LISTERIA MONOCYTOGENES IN FOODS
9	PS/CAC/GL 62-2016	WORKING PRINCIPLES FOR RISK ANALYSIS FOR FOOD SAFETY FOR APPLICATION BY GOVERNMENTS
10	PS/CAC/GL 63-2016	PRINCIPLES AND GUIDELINES FOR THE CONDUCT OF MICROBIOLOGICAL RISK MANAGEMENT (MRM)
11	PS/CAC/GL 73-2016	GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD HYGIENE TO THE CONTROL OF PATHOGENIC VIBRIO SPECIES IN SEAFOOD
12	PS/CAC/GL 77-2016	GUIDELINES FOR RISK ANALYSIS OF FOODBORNE ANTIMICROBIAL RESISTANCE
13	PS/CAC/GL 78-2016	GUIDELINES FOR THE CONTROL OF CAMPYLOBACTER AND SALMONELLA IN CHICKEN MEAT
14	PS/CAC/GL 80-2016	GUIDELINES ON THE APPLICATION OF RISK ASSESSMENT FOR FEED
15	PS/CAC/GL 81-2016	GUIDANCE FOR GOVERNMENTS ON PRIORITIZING HAZARDS IN FEED
16	PS/CAC/GL 83-2016	PRINCIPLES FOR THE USE OF SAMPLING AND TESTING IN INTERNATIONAL FOOD TRADE
17	PS/CAC/MISC 4	CLASSIFICATION OF FOODS & ANIMALS
18	PS/CAC/RCP 36 –2016	CODE OF PRACTICE FOR THE STORAGE AND TRANSPORT OF EDIBLE FATS AND OILS IN BULK
19	PS/CAC/RCP 42 –2016	CODE OF HYGIENIC PRACTICE FOR SPICES AND DRIED AROMATIC HERBS
20	PS/CAC/RCP 51-2016	CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF MYCOTOXIN CONTAMINATION IN CEREALS
21	PS/CAC/RCP 70-2016	CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF ETHYL CARBAMATE CONTAMINATION IN STONE FRUIT DISTILLATES
22	CXC 1-1969	General Principles of Food Hygiene
23	CXC 2-1969	Code of Hygienic Practice for Canned Fruit and Vegetable Products
24	CXC 3-1969	Code of Hygienic Practice for Dried Fruits
25	CXC 4-1971	Code of Hygienic Practice for Desiccated Coconut
26	CXC 5-1971	Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi
27	CXC 23-1979	Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods
28	CXC 33-1985	Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters
29	CXC 40-1993	Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods
30	CXC 44-1995	Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables
31	CXC 45-1997	Code of Practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feeding stuffs for Milk-Producing Animals
32	CXC 46-1999	Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life
33	CXC 47-2001	Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food
34	CXC 48-2001	Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters)
35	CXC 49-2001	Code of Practice Concerning Source Directed Measures to Reduce Contamination of Food with Chemicals
36	CXC 50-2003	Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages
37	CXC 52-2003	Code of Practice for Fish and Fishery Products
38	CXC 53-2003	Code of Hygienic Practice for Fresh Fruits and Vegetables
39	CXC 54-2004	Code of Practice on Good Animal Feeding
40	CXC 55-2004	Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts
41	CXC 56-2004	Code of Practice for the Prevention and Reduction of Lead Contamination in Foods
42	CXC 57-2004	Code of Hygienic Practice for Milk & Milk Products
43	CXC 58-2005	Code of Hygienic Practice for Meat
44	CXC 59-2005	Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts
45	CXC 60-2005	Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods
46	CXC 61-2005	Code of Practice to Minimize and Contain Antimicrobial Resistance
47	CXC 62-2006	Code of Practice for the Prevention and Reduction of Dioxin, Dioxins-like PCBs and non-Dioxin-like PCBs in Food and Feed
48	CXC 64-2008	Code of Practice for the Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) during the Production of Acid-HVPs and Products that Contain Acid- HVPs
49	CXC 65-2008	Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs
50	CXC 66-2008	Code of Hygienic Practice for Powdered Formulae for Infants and Young Children
51	CXC 67-2009	Code of Practice for the Reduction of Acrylamide in Foods
52	CXC 68-2009	Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes
53	CXC 69-2009	Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee
54	CXC 70-2011	Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates
55	CXC 72-2013	Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa
56	CXC 73-2013	Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products
57	CXC 74-2014	Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed
58	CXC 75-2015	Code of Hygienic Practice for Low-Moisture Foods
59	CXC 76R-2017	Regional Code of Hygienic Practice for Street-Vended Foods in Asia
60	CXC 77-2017	Code of Practice for the Prevention and Reduction of Arsenic Contamination in Rice
61	CXC 78-2017	Code of Practice for the Prevention and Reduction of Mycotoxins in Spices
62	CXC 79-2019	Code of Practice for the Reduction of 3-Monochloropropane-1,2- Diol Esters (3-MCPDEs) and Glycidyl Esters (GEs) in Refined Oils and Food Products Made With Refined Oils
63	CXC 80-2020	Code of Practice on Food Allergen Management for Food Business Operators
64	PS CXS 1-2021	GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS
65	PS CXS 107-2021	GENERAL STANDARD FOR THE LABELLING OF FOOD ADDITIVES WHEN SOLD AS SUCH
66	PS CXS 146-2021	GENERAL STANDARD FOR THE LABELLING OF AND CLAIMS FOR PREPACKAGED FOODS FOR SPECIAL DIETARY USES
67	PS CXS-193-2021	GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED
68	PS CODEX STAN 233-2021	CODEX SAMPLING PLANS FOR PREPACKAGED FOODS
69	PS CX-MRL-2-2021	MAXIMUM RESIDUE LIMITS (MRLs) AND RISK MANAGEMENT RECOMMENDATIONS (RMRs)
70	PS/CAC/GL-2-2021	Guidelines On Nutrition Labelling.
71	PS/CAC/GL-23-2021	Nutrition and Health Claims
72	PS/CAC/GL 50-2004	Working principles for risk analysis for food safety for application by governments
73	PS/CAC/GL 61- 2016	Principles and guidelines for the conduct of microbiological risk management (MRM)
74	PS/CAC/GL 62-2016	Guidelines for risk analysis of foodborne antimicrobial resistance
75	PS/CAC/GL 63-2016	Principles for the use of sampling and testing in international food trade
76	PS/CAC/GL 77-2016	Code of practice for the storage and transport of edible fats and oils in bulk
77	PS/CAC/GL 83-2016	Code of hygienic practice for spices and dried aromatic herbs
78	PS/CAC/RCP 36 –2016	Guidelines on Nutrition Labelling
79	PS/CAC/RCP 42 –2016	The composition and labelling of and claims for meal replacement for weigh control or weight reduction.