1. Identity – Preserves or jams are the viscous or semisolid products obtained from substantially sound, wholesome, clean and ripe fruit, concentrated and frozen prepared fruits or combination of two or more fruits e.g. mango-pineapple jam: free from defective materials … Continue reading
SUBJECT: Regulation B-1 Definitions and Standards for Food B-1.6 Condiments, Sauces, Seasoning B-1.9-01 Tomato Catsup (Catsup) Identity Catsup is the concentrated food prepared from mature, sound, wholesome, red, or reddish tomatoes. It maybe prepared from one or any combination of … Continue reading
Department of Health published a regulation prescribing the standard of identity and quality of milk and milk products under ADMINISTRATIVE ORDER NO. 132 s. 1970. ——- MILK 1. Milk is the lacteal secretion practically free from colostrum, obtained by the … Continue reading
Department of Health published a regulation prescribing the standard of identity and quality of patis. (Fish Sauce, Condiments, Sauces, Seasonings) 1. Identity: Patis is the clear liquid sauce, straw yellow to amber in color, obtained from the liquefaction of the … Continue reading
Basically, there are six types of wine. 1. Dry, Semi-dry and Sweet wine 2. Fortified and Unfortified wine 3. Sparkling wine, Still wine (effervescent of non-effervescent) and carbonated wine 4. Red and white wines 5. Special or Medicinal wines 6. … Continue reading
You need Adobe Acrobat reader to read these standards. Go here to get your copy. 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 … Continue reading