NUTRITIONALLY CORRECT LOW-COST FOOD FOR PEOPLE AT RISK OF POVERTY - GENERAL, SPECIFIC REQUIREMENTS AND LABELLING OF CHANCE FOOD

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2014

Publisher

National Standards Authority of Ireland

Preview

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 General requirements of CHANCE food
5 Test methods used for sensory evaluation
  of CHANCE food
6 Specific requirements of plant based
  CHANCE food
7 Specific requirements of animal based
  CHANCE food
8 Specific requirements of ready-to-eat
  CHANCE pizza
9 CHANCE food labelling
Bibliography

Describes the general, specific requirements and labelling criteria of CHANCE food.

DevelopmentNote	2014 Edition Incorporates corrigendum. (12/2014)
DocumentType	Standard
Pages	32
PublisherName	National Standards Authority of Ireland
Status	Current

ISO 6579:2002	Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp.
EN 12821:2009	Foodstuffs - Determination of vitamin D by high performance liquid chromatography - Measurement of cholecalciferol (D3) or ergocalciferol (D2)
ISO 13730:1996	Meat and meat products Determination of total phosphorus content Spectrometric method
ISO 1442:1997	Meat and meat products — Determination of moisture content (Reference method)
ISO 5496:2006	Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
ISO 3496:1994	Meat and meat products — Determination of hydroxyproline content
EN 12823-1:2014	Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of all-E-retinol and 13-Z-retinol
ISO 13299:2016	Sensory analysis Methodology General guidance for establishing a sensory profile
ISO 1443:1973	Meat and meat products Determination of total fat content
ISO 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
ISO 11036:1994	Sensory analysis Methodology Texture profile
ISO 7937:2004	Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of Clostridium perfringens — Colony-count technique
EN ISO 8586:2014	Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012, Corrected version 2014-06-15)
EN ISO 7937:2004	Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Clostridium perfringens - Colony-count technique (ISO 7937:2004)
ISO 3972:2011	Sensory analysis — Methodology — Method of investigating sensitivity of taste
ISO 6888-1:1999	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
ISO 1841-1:1996	Meat and meat products — Determination of chloride content — Part 1: Volhard method
EN ISO 13299:2016	Sensory analysis - Methodology - General guidance for establishing a sensory profile (ISO 13299:2016)
ISO 936:1998	Meat and meat products Determination of total ash
EN ISO 6579:2002/A1:2007	MICROBIOLOGY OF FOOD AND ANIMAL FEEDING STUFFS - HORIZONTAL METHOD FOR THE DETECTION OF SALMONELLA SPP
ISO 11132:2012	Sensory analysis Methodology Guidelines for monitoring the performance of a quantitative sensory panel
EN 12822:2014	Foodstuffs - Determination of vitamin E by high performance liquid chromatography - Measurement of α-, β-, γ- and δ-tocopherol
ISO 937:1978	Meat and meat products — Determination of nitrogen content (Reference method)
EN ISO 5492:2009/A1:2017	SENSORY ANALYSIS - VOCABULARY (ISO 5492:2008/AMD 1:2016)
ISO 6658:2017	Sensory analysis — Methodology — General guidance
ISO 4121:2003	Sensory analysis — Guidelines for the use of quantitative response scales
ISO 5492:2008	Sensory analysis — Vocabulary
ISO 8586:2012	Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors