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1.1 This specification covers the properties necessary for thin film, unlined polymer gloves to be used in food preparation and food handling. 1.2 This specification is intended to serve as a referee and a guide to permit obtaining gloves of a consistent performance. The safe...
1.1 This specification covers the properties necessary for thin film, unlined polymer gloves to be used in food preparation and food handling. 1.2 This specification is intended to serve as a referee and a guide to permit obtaining gloves of a consistent performance. The safe...
1.1 This specification covers the properties necessary for thin film, unlined polymer gloves to be used in food preparation and food handling. 1.2 This specification is intended to serve as a referee and a guide to permit obtaining gloves of a consistent performance. The safe...
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...
The General Services Administration has authorized the use of this commercial item description in preference to MIL-D-43442.
These requirements cover the safety of the robotic function of Service, Communication, Information, Education and Entertainment (SCIEE) robots. These requirements supplement the safety requirements for the intended, non-robotic product function as described in the relevant identified standard(s)...
1.1 This guide is recommended for use by all producers of food in retort pouches. Adherence to this guide will help prevent damage to the pouches by preventing and avoiding known causes of damage that occur in the processing environment. 1.2 This guide for flexible retort food pouches...
5.1 Manufacturers of ethanol are responsible for identifying and controlling impurities according to regulatory standards. Impurities in ethanol that are non-volatile are critical quality attributes for applications in the food, feed and pharmaceutical, personal care applications....
5.1 Hand hygiene is considered one of the most important measures for preventing the spread of infectious microorganisms and is critical for reducing the incidence of food-borne disease. Food-handling settings are unique in that moderate to heavy soil load present on hands...
1.1 This guide describes procedures for obtaining laboratory data concerning the adverse effects of a test material added to dilution water, but not to food, on certain species of saltwater mysids during continuous exposure from immediately after birth until after the beginning of...
1.1 This guide describes procedures for obtaining laboratory data concerning the adverse effects of a test material added to dilution water, but not to food, on certain species of saltwater mysids during continuous exposure from immediately after birth until after the beginning of...
1.1 This practice describes manufacturing methods to create microplastic particles from pellets of common polymers and the preparation of microplastic reference samples for calibration and proficiency evaluation of microplastic collection practices, preparation practices, and identification methods...
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...
1.1 This specification covers jacketed kettles that use steam as a heat source for cooking food in commercial and institutional food service establishments. This specification does not cover equipment used by food processors who normally package the food that they cook....
1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for...
