loading
NSF FOOD EQUIPMENT SET - FOOD EQUIPMENT SET
NSF
A description is not available for this item.
Handbook of Food Preservation
July 6, 2020 - CRC

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when...

NSF 2 - Food Equipment
June 21, 2019 - NSF

Equipment covered by this Standard includes, but is not limited to, bakery, cafeteria, kitchen, and pantry units, and other food handling and processing equipment such as tables and components, counters, tableware, hoods, shelves, and sinks. Section 7 of this Standard pertains to...

A-A-33 - SCALE REMOVING COMPOUND (LIQUID)
March 24, 2020 - NPFC

This commercial item description (CID) covers a liquid form scale removing compound, hereafter referred to as "compound", intended for removing scale deposits from environmental surfaces, commercial dishwashing machines, and boiler coilers. This compound can be used in laboratories, food...

DS/EN ISO 16140-4 - Microbiology of the food chain – Method validation – Part 4: Protocol for method validation in a single laboratory (ISO 16140-4:2020)
August 31, 2020 - DS

This document specifies the general principles and the technical protocols for single-laboratory validation of methods for microbiology in the food chain. The protocols in this document only validate the method for the laboratory conducting the study. This document is applicable to...

DS/EN ISO 16140-5 - Microbiology of the food chain – Method validation – Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods (ISO 16140-5:2020)
August 31, 2020 - DS

This document specifies the general principles and the technical protocols (based on orthogonal, factorial studies) for the validation of non-proprietary methods for microbiology of the food chain. This document is applicable to the validation of methods used for the analysis (detection or...

DS/ISO 16140-5 - Microbiology of the food chain – Method validation – Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods
July 13, 2020 - DS

This document specifies the general principles and the technical protocols (based on orthogonal, factorial studies) for the validation of non-proprietary methods for microbiology of the food chain. This document is applicable to the validation of methods used for the analysis (detection or...

DS/EN ISO 19036 - Microbiology of the food chain – Estimation of measurement uncertainty for quantitative determinations (ISO 19036:2019)
December 2, 2019 - DS

This document specifies requirements and gives guidance for the estimation and expression of measurement uncertainty (MU) associated with quantitative results in microbiology of the food chain. It is applicable to the quantitative analysis of: - products intended for human consumption or the...

ISO 16140-5 - Microbiology of the food chain — Method validation — Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods
July 1, 2020 - ISO

This document specifies the general principles and the technical protocols (based on orthogonal, factorial studies) for the validation of non-proprietary methods for microbiology of the food chain. This document is applicable to the validation of methods used for the analysis (detection or...

ISO 16140-4 - Microbiology of the food chain — Method validation — Part 4: Protocol for method validation in a single laboratory
July 1, 2020 - ISO

This document specifies the general principles and the technical protocols for single-laboratory validation of methods for microbiology in the food chain. The protocols in this document only validate the method for the laboratory conducting the study. This document is applicable to...

DS/ISO 19036 - Microbiology of the food chain – Estimation of measurement uncertainty for quantitative determinations
November 26, 2019 - DS

This International Standard gives requirements and guidance for the estimation and expression of measurement uncertainty (MU) associated with quantitative results in microbiology of the food chain. It is applicable to the quantitative analysis -- of products intended for human consumption or...

DS/ISO 16140-4 - Microbiology of the food chain – Method validation – Part 4: Protocol for method validation in a single laboratory
July 13, 2020 - DS

This document specifies the general principles and the technical protocols for single-laboratory validation of methods for microbiology in the food chain. The protocols in this document only validate the method for the laboratory conducting the study. This document is applicable to...

ISO 19698 - Sludge recovery, recycling, treatment and disposal — Beneficial use of biosolids — Land application
September 1, 2020 - ISO

This document provides guidance on the conditions of beneficial use of biosolids produced from industrial and municipal sludge and municipal biosolids derived products (e.g. composts, growing media) in the production of food and feed crops, energy crops, forestry crops and for the...

ASTM D7329 - Standard Specification for Food Preparation and Food Handling (Food Service) Gloves
November 1, 2007 - ASTM

This specification covers the properties necessary for thin film, unlined polymer gloves to be used in food preparation and food handling. This specification is intended to serve as a referee and a guide to permit obtaining gloves of a consistent performance. The safe and...

ISO DIS 23418 - Microbiology of the food chain — Whole genome sequencing for typing and genomic characterization of foodborne bacteria — General requirements and guidance
September 18, 2020 - ISO

This international standard specifies minimum requirements for generating and analyzing whole genome sequencing (WGS) data obtained from foodborne bacteria. These requirements are applicable to any sequencing platform or chemistry. This process may include the following stages: a) Handling...

Frontiers in Spray Drying
August 14, 2020 - CRC

This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to understand how different basic aspects of spray drying have advanced. Users will learn how to apply...

ISO DIS 6888-2 - Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique using rabbit plasma fibrinogen agar medium
March 9, 2020 - ISO

This document specifies a horizontal method for the enumeration of coagulase-positive staphylococci by counting of colonies obtained on a solid medium (rabbit plasma fibrinogen medium) after aerobic incubation at 34 °C to 38 °C (see reference [2]). This document is applicable to - products intended...

ISO DIS 6888-1 - Microbiology of the food chain — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium
March 9, 2020 - ISO

This document specifies a horizontal method for the enumeration of coagulase-positive staphylococci by counting of colonies obtained on a solid medium (Baird-Parker medium) after aerobic incubation at 34 °C to 38 °C. This document is applicable to - products intended for human consumption, -...

BS ISO 16649-1 - TC - Tracked Changes (Redline) - Microbiology of the food chain - Horizontal method for the enumeration of betaglucuronidase- positive Escherichia coli Part 1: Colony-count technique at 44 ° C using membranes and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
February 25, 2020 - BSI

This document specifies a horizontal method for the enumeration of β-glucuronidase-positive Escherichia coli by colony-count technique after resuscitation using membranes and incubation at 44 °C on a solid medium containing a chromogenic ingredient for detection of the enzyme β-glucuronidase[9]...

ISO 19036 - Microbiology of the food chain — Estimation of measurement uncertainty for quantitative determinations
October 1, 2019 - ISO

This document specifies requirements and gives guidance for the estimation and expression of measurement uncertainty (MU) associated with quantitative results in microbiology of the food chain. It is applicable to the quantitative analysis of: - products intended for human consumption or the...

Advertisement