State Standard No. AZS 837-2015 for wheat flour. Pays/Territoire Azerbaidjan Type du document Miscellaneous Date 2015 Source FAO, FAOLEX Sujet Alimentation et nutrition Mot clé Certification Codex Alimentarius Additifs alimentaires Contrôle de qualité alimentaire/innocuité des produits alimentaires Hygiène/procédures sanitaires Emballage/étiquetage Recherche Normes Institution Inspection Aire géographique Asie, Mer Caspienne, CEI (Communauté des États indépendants), Europe et Asie Centrale, Nations en développement sans littoral, Asie Occidentale Entry into force notes This Standard enters into force on the day the Decision No. 150111500016 of the State Committee for Standardisation, Metrology and Patent is published. Résumé This Standard has been set by the Technical Committee (TK 07) on Standardization of food. This standard is authentic translation of Codex Standard 152-1985 «CODEX standard for wheat flour». The initial inspection shall be in 2020 to determine the requirements of the standard to comply with the international standards, norms, rules and recommendations. This standard shall be applied to wheat flour for direct human consumption prepared from common wheat, Triticum aestivum L., or club wheat, Triticum compactum Host., or mixtures thereof, which is prepackaged ready for sale to the consumer or destined for use in other food products. This Standard sets forth the provisions of essential composition and quality factors, food additives, hygiene, packaging, labeling, methods of analysis and sampling of wheat flour. Texte intégral Azéri Site web www.e-qanun.az Références - Législation Implemente Presidential Decree No. 155 on the approval of the statute and committee structure of the Azerbaijani State Committee on Standardization, Metrology and Patents. Législation | Azerbaidjan | 2009 Mot clé: Autorisation/permis, Normes environnementales, Institution, Santé publique, Normes, Protection de l’environnement, Droits de propriété intellectuelle/brevets, Inspection, Hygiène/procédures sanitaires, Contrôle de qualité alimentaire/innocuité des produits alimentaires Source: FAO, FAOLEX