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
Hardcopy , PDF
English
01-01-2014
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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 |
| 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) |
| 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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