ICS 67.230
Prepackaged and prepared foods
Standards in This Category
TCVN 7108:2014
TCVN
Infant formula and formula for special medical purposes intended for infants
This technical regulation establishes comprehensive requirements for infant formula foods and special medical purpose infant formula foods designed for infants. It defines the essential quality
MS 664:2011
DSM
CANNED MUSHROOMS IN BRINE SPECIFICATION (FIRST REVISION)
MS 716:2012
DSM
Processed cereal-based foods for infants and young children - Specification (First revision)
MS 715:2015
DSM
Infant formula - Specification (First revision)
MS 807:2005
DSM
LIGHT SOY SAUCE - SPECIFICATION (SECOND REVISION)
TZS 3393:2024
TBS
Cassava sorghum composite flour — Specification
MS 2042:2007
DSM
SALTY SOY SAUCE – SPECIFICATION
TCVN 14430:2025
TCVN
Canned baby foods
This document establishes comprehensive technical requirements and safety criteria specifically designed for canned food products intended for infants and young children under the age of three years.
TCVN 13990:2024
TCVN
Traceability – Requirements for food cold chain logistics
This document outlines the technical requirements and specifications for maintaining traceability within cold chain logistics operations for food products. It establishes a comprehensive framework
TCVN 10930:2015
TCVN
Foodstuffs. Determination of fumonisin B1 and fumonisin B2 in processed maize containing foods for infants and young children. HPLC method with immunoaffinity column cleanup and fluorescence detection after precolumn derivatization
This technical specification outlines a precise analytical method for determining aflatoxin B1 and B2 levels in infant and pediatric foods containing corn. The procedure integrates high-performance
ES 5484:2020
EOS
Canned baby foods
This document establishes comprehensive requirements for the production, processing, and packaging of infant food intended for canned storage. It outlines specific criteria regarding raw materials,
ES 5117:2008
EOS
Biscuit of schools
This specification establishes comprehensive technical requirements and guidelines specifically for the production, processing, packaging, and distribution of biscuit products intended for school
ES 3284:2017
EOS
PROCESSED CEREAL- BASED FOODS FOR INFANTS AND CHILDREN
This technical specification establishes the essential requirements and control procedures for processed cereal-based foods intended for infants and young children. It covers all aspects of the
ES 2730:2007
EOS
PROTEIN-RICH SUPPLEMENTARY FOODS
This specification outlines the requirements and guidelines for the production and handling of protein-fortified supplementary foods intended for specific population groups. The document establishes
ES 2247:2018
EOS
LABELLING AND CLAIMS FOR FOODS FOR SPECIAL MEDICAL PURPOSES
This document outlines the specific requirements governing the labeling and claims associated with specialized medical formula foods intended for dietary management under medical supervision. It
PN-EN 12014-5:2001
PKN
Foodstuffs -- Determination of the nitrate and/or nitrite content -- Part 5: Enzymatic determination of the nitrate content in food intended for infants and small children containing vegetables
ES 2240:2007
EOS
Guidelines on formulated suplementary foods for infants and young chidern.
This technical document establishes comprehensive guidelines specifically designed for the production, formulation, and labeling of infant and toddler formula supplementary foods. It outlines
ES 2112:2007
EOS
FORMULA FOODS FOR USE IN VERY LOW ENERGY DIETS FOR WEIGHT REDUCTION
This document establishes specific technical requirements and testing methods for formulated foods designed for very low energy weight loss diets. The standard defines permissible ingredients,
ES 2072:2013
EOS
Infant formula
This document establishes comprehensive technical requirements and safety criteria specifically designed for powdered infant formula products intended for nutritional support during the early stages
ES 1667:2008
EOS
Chocolate reduce of calories
This document establishes specific technical requirements and guidelines for the production of chocolate products with reduced fat content. It defines the permissible limits for fat levels relative