DIN 10524:2012-04
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FOOD HYGIENE - WORK WEAR IN FOOD BUSINESS |
DIN 10113-2:1997-07
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Determination of surface colony count on fitment and utensils in foodareas - Part 2: Semiquantitative swab method |
DIN 10527:2011-11
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Food hygiene - Sale of perishable foodstuffs from vending machines - Hygiene requirements |
BGR 111 : 2006
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RULES FOR SAFETY AND HEALTH PROTECTION WHEN WORKING IN KITCHENS |
DIN 10113-1:1997-07
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Determination of surface colony count on fitment and utensils in foodareas - Part 1: Quantitative swab method |
DIN 10523:2016-09
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FOOD HYGIENE - PEST CONTROL IN THE FOOD AREA |
DIN EN 1650:2013-08
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CHEMICAL DISINFECTANTS AND ANTISEPTICS - QUANTITATIVE SUSPENSION TEST FOR THE EVALUATION OF FUNGICIDAL OR YEASTICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS AND ANTISEPTICS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS - TEST METHOD AND REQUIREMENTS (PHASE 2, STEP 1) |
DIN EN 1040:2006-03
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Chemical disinfectants and antiseptics - Quantitative suspension test for the evaluation of basic bactericidal activity of chemical disinfectants and antiseptics - Test method and requirements (phase 1); German version EN 1040:2005 |
DIN EN 1276:2010-01
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CHEMICAL DISINFECTANTS AND ANTISEPTICS - QUANTITATIVE SUSPENSION TEST FOR THE EVALUATION OF BACTERICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS AND ANTISEPTICS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS - TEST METHOD AND REQUIREMENTS (PHASE 2, STEP 1) |
DIN 10511:1999-05
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FOOD HYGIENE - COMMERCIAL GLASSWASHING WITH GLASSWASHING MACHINES - HYGIENE REQUIREMENTS, TESTING |
DIN 10512:2008-06
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FOOD HYGIENE - COMMERCIAL DISHWASHING WITH ONETANK-DISHWASHERS - HYGIENE REQUIREMENTS, TYPE TESTING |
DIN EN 1500:2013-07
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CHEMICAL DISINFECTANTS AND ANTISEPTICS - HYGIENIC HANDRUB - TEST METHOD AND REQUIREMENTS (PHASE 2/STEP 2) |
DIN 10503:2014-11
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Food hygiene - Terminology |
DIN EN 1499:2013-07
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CHEMICAL DISINFECTANTS AND ANTISEPTICS - HYGIENIC HANDWASH - TEST METHOD AND REQUIREMENTS (PHASE 2/STEP 2) |
DIN EN 1672-2:2009-07
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Food processing machinery - Basic concepts - Part 2: Hygiene requirements (includes Amendment A1:2009) |
TRGS 555 : 2017
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DIN EN 13697:2015-06
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CHEMICAL DISINFECTANTS AND ANTISEPTICS - QUANTITATIVE NON-POROUS SURFACE TEST FOR THE EVALUATION OF BACTERICIDAL AND/OR FUNGICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS - TEST METHOD AND REQUIREMENTS WITHOUT MECHANICAL ACTION (PHASE 2, STEP 2) |
DIN 10522:2006-01
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FOOD HYGIENE - COMMERCIAL CLEANING OF REUSABLE BOXES AND REUSABLE CONTAINERS FOR UNPACKAGED FOODSTUFFS - HYGIENE REQUIREMENTS, TESTING |
DIN EN ISO 14159:2008-07
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SAFETY OF MACHINERY - HYGIENE REQUIREMENTS FOR THE DESIGN OF MACHINERY |
DIN EN 13704:2002-05
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CHEMICAL DISINFECTANTS - QUANTITATIVE SUSPENSION TEST FOR THE EVALUATION OF SPORICIDAL ACTIVITY OF CHEMICAL DISINFECTANTS USED IN FOOD, INDUSTRIAL, DOMESTIC AND INSTITUTIONAL AREAS - TEST METHOD AND REQUIREMENTS (PHASE 2/STEP 1) |
DIN 10514:2009-05
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FOOD HYGIENE - HYGIENE TRAINING |
DIN 10510:2013-10
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FOOD HYGIENE - COMMERCIAL DISHWASHING WITH MULTITANK-TRANSPORTDISHWASHERS - HYGIENE REQUIREMENTS, PROCEDURE TESTING |
DIN 10113-3:1997-07
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Determination of surface colony count on fitment and utensils in foodareas - Part 3: Semiquantitative method with culture media laminated taking up equipment (squeeze method) |