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On March 15, 2022, the Sri Lanka Bureau of Standards issued a consultation document to revise the five food standards of jelly , general principles of food hygiene practices, flour , black pepper , and instant noodles .
Among them, (1) the jelly standard specifies the requirements and methods for sampling and inspection of jelly crystals, jelly classification, basic and optional ingredients, physical and chemical requirements, microbial and contaminant requirements, packaging and labeling requirements, sampling and testing requirements etc.
; (2) The general principles and standards of the Code of Food Hygiene Practice include specific food safety control measures and processing plant requirements for production (including primary production), processing, packaging, storage, retailing, food transportation, etc.
, throughout the food chain.
; (3) The flour standard specifies the requirements and methods of flour sampling and inspection, hygienic requirements, microorganisms, pollutants, biotoxin content requirements and packaging and labeling requirements; (4) The black pepper standard specifies the whole black pepper and grinding (5) The instant noodles standard stipulates the sampling method of acid value and peroxide value in instant noodles and the reagents, equipment and detection methods used for detection .
The deadline for the above standard comments is May 15, 2022 .
Among them, (1) the jelly standard specifies the requirements and methods for sampling and inspection of jelly crystals, jelly classification, basic and optional ingredients, physical and chemical requirements, microbial and contaminant requirements, packaging and labeling requirements, sampling and testing requirements etc.
; (2) The general principles and standards of the Code of Food Hygiene Practice include specific food safety control measures and processing plant requirements for production (including primary production), processing, packaging, storage, retailing, food transportation, etc.
, throughout the food chain.
; (3) The flour standard specifies the requirements and methods of flour sampling and inspection, hygienic requirements, microorganisms, pollutants, biotoxin content requirements and packaging and labeling requirements; (4) The black pepper standard specifies the whole black pepper and grinding (5) The instant noodles standard stipulates the sampling method of acid value and peroxide value in instant noodles and the reagents, equipment and detection methods used for detection .
The deadline for the above standard comments is May 15, 2022 .
