Food

KS NO	TITLE	PRICE
KS 1928:2006	Guidelines for production, processing and labelling of organically produced foods.	Kes 3,075.00
KS CAC/GL 78:2011	Guidelines for the control of campylobacter and salmonella in chicken meat	Kes 3,500.00
KS CAC GL 15:1991	Guidelines for the use of non meat-protein products in processed meat and poultry products.	Kes 2,100.00
KS CAC/GL 69:2008	Guidelines for the validation of food safety control measures	Kes 3,075.00
KS ISO/TS 23758:2021	Guidelines for the validation of qualitative screening methods for the detection of residues of veterinary drugs in milk and milk products	Kes 3,750.00
KS CAC/GL 74:2010	Guidelines on performance criteria and validation of methods for detection, identification and quantification and specification of specific DNA sequences and specific proteins in food.	Kes 3,337.00
KS CAC/GL 61:2007	Guidelines on the application of general principles of food hygiene to the control of listeria monocytogenes in foods	Kes 3,600.00
KS CAC GL 79:2012	Guidelines on the application of general principles of food hygiene to the control of viruses in food	Kes 3,075.00
KS CAC/GL 80: 2013	Guidelines on the application of risk assessment for feed	Kes 2,400.00
KS EAS 1028:2021	Ham - Specification	Kes 2,400.00

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