Our company provides internationally approved and accredited testing, inspection, inspection and certification services with its expert staff in the following Food Industry standards.
TS EN 15593 Packaging - Hygiene management in the production of packaging for foodstuffs - Requirements
TS EN 15593 Packaging - Hygiene management of food packaging - Rules
tst 7036 Businesses - Restaurants - Classification and general rules
TSE ISO / TS 22002-1 Priority programs in food safety - Food production
TSE ISO / TS 22002-1 Prerequisite programs in food safety - Part 1: Food manufacturing
tst 201184957 Pre-requisite programs in food safety for food manufacturing
TS OIC / SMIIC 2 / T1 Guide for organizations with halal certification
TS 13570 Pre-requisite programs (PPP) and design requirements for food safety in the production and supply of food packaging materials
TS 13075 / T1 Business - Food transport - General rules
tst 9049 Workplaces - Doughs manufacturing - General rules
TS 13571 (Amended 2 Edition) Specific rules for the implementation of TS OIC / SMIIC 1 on facilities where halal food and beverages are prepared, stored and served
TSE ISO / TS 22003 Food safety management systems - Requirements for organizations providing inspection and certification of food safety management systems
TSE ISO / TS 22003 Food safety management systems - Requirements for organizations providing inspection and certification of food safety management systems
TS ISO 8086 Dairy farms-Hygienic conditions-Inspection and sampling procedures-general rules
TS ISO 22004 Food safety management systems - ISO 22000 application guide
tst 2015100742 Feedstuffs - Terms of Halal Production
TS 13075 Business - Food transport - General rules
TS EN 16889 Food hygiene - Hot beverages prepared with hot drink equipment - Hygiene properties, migration test
TS 13075 / T2 Business - Food transport - General rules
TS 13417 Workplaces - Instant soup production facilities - General rules
TS OIC / SMIIC 3 Guide for accrediting body accrediting Halal certification bodies
TS OIC / SMIIC 1 Halal food general guide
TS OIC / SMIIC 2 Halal certification guidelines
TS EN 1786 Foodstuffs - Determination of irradiated, bone-containing foods-Esr spectroscopy method
TS 3908 Fish processing technology and marketing-Terms and definitions
TS 3908 / T1 Fish processing technology and marketing-Terms and definitions
TS 4641 Freeze storage rules
TS ISO 7002 Agricultural food products - Standard method plan for sampling from a batch
TS 7890 Bread sales services - General rules
TS 9049 Workplaces - Doughs manufacturing - General rules
TS OIC / SMIIC 1 Halal food general guide
TS 10493 Workplaces-Production places for sweet products-General rules
tst 10493 Workplaces -Goods manufacturing-General rules
TS 11875 Hypermarkets - General rules
TS 12830 Workplaces - Potato chips manufacturing sites - General rules
TS 13120 Organic farming - Rules for processing organic products
TS EN ISO 22000 Food safety management systems - Requirements for all organizations in the food chain
TS EN ISO 22000 / AC Food safety management systems - Requirements for all organizations in the food chain (amended in French version)
tst EN ISO 22000 / tst AC Food safety management systems - Requirements for all organizations in the food chain
TS OIC / SMIIC 2 Halal certification guidelines
TS OIC / SMIIC 3 Guidelines for the Halal Accreditation Body Accrediting Halal Certification Bodies
TS EN 12014-1 Foodstuffs - Determination of nitrate and / or nitrite content - Part 1: General requirements
TS EN ISO 22005 Traceability in feed and food chain - Basic principles and general features of system design and implementation
TS 8985 Businesses - Food factories and catering kitchens - General rules
TS EN 16104 Food data-Structure and change format
TSE CWA 16814 Nutritionally accurate, cost-effective food for people at risk of poverty - General, specific requirements and CHANCE food labeling
TSE ISO / TS 22002-4 Food safety prerequisite programs - Part 1: Food packaging production
TSE ISO / TS 22002-2 Food safety prerequisite programs - Part 2: Food and beverage service
TSE ISO / TS 22002-2 Food safety prerequisite programs - Part 2: Food and beverage service
TSE ISO / TS 22002-4 Food safety prerequisite programs - Part 4: Food packaging manufacturing
TS EN 1528-1 Fatty foods - Determination of pesticides and polychlorinated biphenyls (pcb) - Part 1: General information
TS EN 1528-2 Fatty foods - Determination of pesticides and polychlorinated biphenyls (pcb) - Part 2 - Determination of oil content and extraction of pesticides and pbc
TS EN 1528-3 Fatty foods - Determination of pesticides and polychlorinated biphenyls (pcb) - Part 3: Treatment methods
TS EN 1528-4 Fatty foods - Determination of pesticides and polychlorinated biphenyls (pcb) - Part 4: Determination, verification tests, other information
TS 4422 ISO 6486-2 Food contact materials and products - Ceramic containers, glass ceramic containers and glass food containers - Exposed lead and cadmium - Part 2: Permissible limit values
TS 4966 Determination of the amount of crude cellulose in food products - Modified scharrer method
TS 6932 Determination of crude cellulose in foodstuffs-General method
TS 7630 Olive paste
TS 7630 / T1 Olive paste
TS 7630 / T2 Olive paste
TS 11342 Instant dry soup-Quick soup
TS 11342 / T1 Quick dry soup - Instant soup
TS 11342 / T2 Instant dry soup - Quick soup
TS 12549 General rules for incorporation of basic nutrients into foods