| f36c3693-6b21-4e21-864d-2cec0a4dc1d4 |
ES 2831:2021
|
GUIDELINES FOR THE SALVAGE OF CANNED FOODS EXPOSED TO ADVERSE CONDITIONS
|
MMMM yyyy
|
60.60
⇔ New
|
| e56b9f5d-2d09-45fe-8824-ec5a2b0ba44d |
ES 3433:2008
|
GENERAL GUIDLEINES ON THE PRODUCTION, PREPARATION, HANDLING AND STORAGE OF HALAL FOOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 05843c37-8e1f-407c-b082-ce8d1897962a |
ES 574:2001
|
PRINCIPLES FOR THE ESTABLISHMENT AND APPLICATION OF MICROBIOLOGICAL CRITERIA FOR FOODS
|
MMMM yyyy
|
60.60
⇔ New
|
| 3f8e2a00-9126-48c0-89e7-9fa236e1b11a |
ES 577:2021
|
RECOMMENDED CODE OF PRACTICE-GENERAL PRINCIPLE OF FOOD HYGIENE
|
MMMM yyyy
|
60.60
⇔ New
|
| 1807ed58-96f5-4ca9-ad5c-58b530e0932a |
ES 588:2021
|
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDE LINE FOR ITS APPLICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| baf56220-8f09-4d42-8ae7-2e83d15b58d0 |
ES 653:2001
|
RECOMMENDED CODE OF HYGIENIC PRACTICE FOR THE COLLECTING, PROCESSING AND MARKETING MINIRAL WATER
|
MMMM yyyy
|
60.60
⇔ New
|
| ba6646d9-ad89-426f-bc70-1bc9a77c4a70 |
ES 929:2021
|
CODE OF PRACTICE-FOOD HYGIENE MANAGEMENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 60c7077a-6125-48f6-8c71-1c134532c175 |
ES ISO 21469:2014
|
SAFETY OF MACHINERY -- LUBRICANTS WITH INCIDENTAL PRODUCT CONTACT -- HYGIENE REQUIREMENTS
|
MMMM yyyy
|
60.60
⇔ New
|
| 690c0f89-d4fa-4279-afe7-22bf8131b9d7 |
ES ISO 22000:2018
|
FOOD SAFETY MANAGEMENT SYSTEMS-REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN
|
MMMM yyyy
|
60.60
⇔ New
|
| 7d5e6eed-78e3-4e16-acc8-726ed3bf722b |
ES ISO 22002-1:2014
|
PREREQUISITE PROGRAMMES ON FOOD SAFETY -PART 1 FOOD MANUFACTURING
|
MMMM yyyy
|
60.60
⇔ New
|
| f83e6216-b10d-4b8f-b42a-70fcbebdc151 |
ES ISO 22004:2008
|
FOOD SAFETY MANAGEMENT SYSTEMS- GUIDANCE ON THE APPLICATION OF ISO 22000 2005
|
MMMM yyyy
|
60.60
⇔ New
|
| 2ad78405-f20c-433e-b433-da99c6494021 |
ES ISO 8086:2008
|
DAIRY PLANT - HYGIENE CONDITIONS -GENERAL GUIDANCE ON INSPECTION AND SAMPLING PROCEDURES
|
MMMM yyyy
|
60.60
⇔ New
|