 |
General Hygienic Principles for Food Products |
Tittle |
I
|
|
Food Products |
Tittle |
II
|
|
Food Product Additives |
Tittle |
III
|
|
Contaminants |
Tittle |
IV
|
|
Microbiological Criterial |
Tittle |
V
|
|
Irradiation of Food Products |
Tittle |
VI
|
|
Frozen Food Products |
Tittle |
VII
|
|
Milk and Dairy Products |
Tittle |
VIII
|
|
Ice Creams and their Mixtures |
Tittle |
IX
|
|
Edible Fats and Oils |
Tittle |
X
|
|
Meat Food Products |
Tittle |
XI
|
|
Fish |
Tittle |
XII
|
|
Shellfish |
Tittle |
XIII
|
|
Eggs |
Tittle |
XIV
|
|
Farinaceous Food Products |
Tittle |
XV
|
|
Yeast for Bakery Products and other Leaving Agents |
Tittle |
XVI
|
|
Sugars and Honey |
Tittle |
XVII
|
|
Confectionary and Similar Products |
Tittle |
XVIII
|
|
Candy and Similar Products |
Tittle |
XIX
|
|
Preserves |
Tittle |
XX
|
|
The Pickles |
Tittle |
XXI
|
|
Dehydrated broth and Soup Products |
Tittle |
XXII
|
|
Spices, Condiments and Sauces |
Tittle |
XXIII
|
|
Stimulating Beverages or Drinks taken for Enjoyment |
Tittle |
XXIV
|
|
Ready made Food and Prepared dishes |
Tittle |
XXV
|
|
Potable water, mineral water and ice |
Tittle |
XXVI
|
|
Non-Alcoholic Beverages and Fruit and Vegetable Juices |
Tittle |
XXVII
|
|
Dietetic Food Products |
Tittle |
XXVIII
|
|
Food Supplements and Food for Athletes |
Tittle |
XXIX
|
