MAURITIAN STANDARDS CATALOGUE
Scope:This International Standard provides generic advice on the application of ISO 22000. This International Standard does not create, alter or replace any of the requirements in ISO 22000. As individual organizations are free to choose the necessary methods and approaches … Read More »
Scope:This International Standard gives the principles and specifies basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain. It … Read More »
Scope:This International Standard gives guidelines to assist crop producers in the adoption of ISO 9001:2008[1] for crop production processes. The term “crop” includes seasonal crops (such as grains, pulses, oilseeds, spices, fruit and vegetables), row-planted crops that are cultivated, perennial … Read More »
Scope:This International Standard specifies the production and sanitary requirements for royal jelly and establishes a series of organoleptic and chemical test methods to control royal jelly quality. It also specifies the requirements of transport, storage, packaging and marking for royal … Read More »
Scope:This Technical Specification applies to the collection of samples before submission to the laboratory for microbiological examination. It provides general instructions and specific requirements for obtaining samples and for transport to the laboratory.
Scope:This International Standard specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of … Read More »
Scope:This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain: a) to plan, implement, operate, maintain and update a FSMS providing products and services that … Read More »
Scope:This Technical Specification (TS) specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. This TS is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step … Read More »
Scope:This part of ISO/TS 22002 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering. This part of ISO/TS 22002 is applicable to all organizations which are involved … Read More »
Scope:This part of ISO 22002 specifies requirements and guidelines for the design, implementation, and documentation of prerequisite programmes (PRPs) that maintain a hygienic environment and assist in controlling food safety hazards in the food chain. NOTE 1 The last paragraph of the introduction provides information for a correct understanding of the normative or guidance character of the subclauses within Clauses 5, 6 and 7 of this part of ISO 22002. This part of ISO 22002 is applicable to all organizations (including individual farms or … Read More »