SZNS 015:2013 |
Fortified wheat flour |
SZNS 021: 2014 |
Transportation of food in bulk and semi-packed food- Hygiene requirements |
SZNS 025: 2014 |
Poultry processing- Hygiene requirements |
SZNS 030: 2013 |
Fortified maize meal |
SZNS 031:2013 |
Animal feeding stuff- cattle feeds- specification |
SZNS 033: 2014 |
Bottled drinking water other than natural mineral water-Specification |
SZNS 034: 2014 |
Raw cow milk- Specification |
SZNS 035: 2014 |
Peanut butter-Specification |
SZNS 037: 2014 |
Organic fertilizer- Specification |
SZNS 040: 2014 |
Infant formula and formulas for special medical purposes intended for infants |
SZNS BOS 43: 2001 |
Onion – Grading requirements |
SZNS 049:2015 |
Maize grains- Specification |
SZNS 050: 2015 |
The production of Sorghum Beer |
SZNS CODEX STAN 1: 1985 |
Standard for the labelling of pre-packaged foods |
SZNS CODEX STAN 12: 1981 |
Standard for honey |
SZNS CAC/GL 22:1997 |
Guidelines for the design of control measures for street vended foods |
SZNS BOS 59:2002 |
Potato – Grading requirements |
SZNS CODEXSTAN 146: 1985 |
Standard for labelling of food and claims for pre-packaged foods for special dietary uses |
SZNS CODEX STAN 150: 1985 |
Standard for food grade salt |
SZNS CODEX STAN 247: 2005 |
Standard for fruit juices and nectars |
SZNS CODEX STAN 296: 2009 |
Standard for jams, jellies and marmalades |
SZNS CODEXSTAN 306:2011 |
Standard for chili sauce |
SZNS BOS 430:2012 |
Carrots - Grading requirements |
SZNS BOS 471:2012 |
Butternut - Grading requirements |
SZNS BOS 531:2012 |
Beetroot - Grading requirements |
SZNS SANS 1199: 2007 |
The production of Mageu |
SZNS SANS 1657:2009 |
Bottled water of subterranean origin |
SZNS SANS 1678: 2010 |
Sterilised milk |
SZNS SANS 1679: 2010 |
Pasteurised milk |
SZNS ISO 6658: 2005 |
Sensory analysis- Methodology-General guidance |
SZNS SANS 10133:2011 |
Application of pesticides in food handling, food processing and catering establishments |
SZNS SANS 10136: 2007 |
Cleaning and disinfecting of dairy equipment and soft-serve dispensing units. |
SZNS SANS 10330:2007 |
Requirements for Hazard Analysis and Critical Control Point (HACCP) System. |
SZNS ISO 13302: 2003 |
Sensory analysis- Methods for assessing modifications to the flavour of foodstuffs due to packaging |
SZNS ISO 16050:2003 |
Foodstuffs - Determination of Aflatoxins B1 and the total content of Aflatoxin B2,G2 in cereals, nuts and derived products. High performance liquid chromatographic methods |
SZNS ISO 21187:2004 |
Quantitative determination of bacteriological quality of milk |
SZNS ISO 22000: 2005 |
Food Safety Management Systems- Requirements for any Organization in the food Chain. |
SZNS ISO TS 22002-1:2009 |
Prerequisite programmes on food safety — Part 1: Food manufacturing |