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Philippine National Standards
Please visit www.bps.dti.gov.ph for copies of the PNS
|
CODE
|
TITLE |
| PNS-BFAD 19:2008 |
Recommended Code of Practice for the Processing and Handling of Flour Sticks (Pancit Canton)
|
| ICS 67.020 | |
| PNS-BFAD 18:2008 | Flour Sticks (Pancit Canton) – Specification |
| ICS 67.060 | |
| PNS-BFAD 17:2007 |
Recommended Code of Practice for the Processing and Handling of Dried Tropical Fruits
|
| ICS 67.080 | |
| PNS-BFAD 16:2007 | Dried Tropical Fruits – Specification |
| ICS 67.080 | |
| PNS-BFAD 15:2007 | Dried Mango Products – Specification |
| ICS 67.080 | |
|
PNS-BFAD 14:2007
|
Recommended Code of Practice for the Processing and Handling of Banana Chips
|
| ICS 67.080 | |
|
PNS-BFAD 13:2007
|
Banana Chips – Specification |
| ICS 67.080 | |
|
PNS-BFAD 12:2007
|
Recommended Code of Practice for the Processing and Handling of Citrus Beverage Products
|
| ICS 67.160.20 | |
| PNS-BFAD 11:2007 | Citrus Beverage Products – Specification |
| ICS 67.160.20 | |
| PNS-BFAD 10:2007 |
Recommended Code of Practice for the Processing and Handling of Mango Beverage Products
|
| ICS 67.160.20 | |
| PNS-BFAD 09:2007 | Mango Beverage Products – Specification |
| ICS 67.160.20 | |
| PNS-BFAD 08:2007 | Fermented Milks – Specification |
| ICS 67.100.10 | |
| PNS-BFAD 07:2006 | Recommended Code of Practice the Processing and Handling of Thermally Processed Fish Products |
| ICS 67.020 | |
| PNS-BFAD 06:2006 |
Thermally Processed Fish Products – Specification
|
| ICS 67.120.30 | |
| PNS-BFAD 05:2006 |
Recommended Code of Practice for the Processing and Handling of Dried Fish
|
| ICS 67.020 | |
| PNS-BFAD 04:2006 | Ethnic Food Products – Dried, Salted Fish – Specification |
| ICS 67.120.30 | |
| PNS-BFAD 03:2006 |
Recommended code of practice for the processing and Handling of Sweet Preserves
|
| ICS 67.20 | |
| PNS-BFAD 02:2005 | Ethnic food products – Sweet preserves |
| ICS 67.080 | |
| PNS-BFAD 01:2005 |
Ethnic food products – Dry base mixes for soups and sauces
|
| ICS 67.220 |