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    S.R. CWA 16814:2014

    Current The latest, up-to-date edition.

    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

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    Table of Contents - (Show below) - (Hide below)

    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

    Abstract - (Show below) - (Hide below)

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

    General Product Information - (Show below) - (Hide below)

    Development Note 2014 Edition Incorporates corrigendum. (12/2014)
    Document Type Standard
    Publisher National Standards Authority of Ireland
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    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
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