IS 17504 : 2021 — Emulsified Sauces - Specification

What is IS 17504 : 2021?

IS 17504 : 2021 is an Indian Standard published by the Bureau of Indian Standards (BIS) under the title Emulsified Sauces - Specification. It falls under the <strong>Food, Food Products and food processing equipments</strong> group and is administered by the Ministry of Health and Family Welfare. Certification under this standard is voluntary.

How to get certified for IS 17504 : 2021

1. 1
   Apply online — Submit the BIS portal application with product details, factory information, and test reports.
2. 2
   Lab testing — Submit product samples to a BIS-recognised testing laboratory for evaluation against the standard.
3. 3
   Factory inspection — A BIS officer visits your manufacturing facility to verify quality control systems.
4. 4
   Licence grant — On approval, BIS issues the licence. You may then affix the ISI Mark on compliant products.

Related Indian Standards

• IS 18538GASEOUS HYDROGEN - FUELLING STATIONS PART 1 GENERAL REQUIREMENTS
• IS 12569Potato french fries - Specification
• IS 13844Fruit and vegetable products - Determination of titratable acidity (First Revision)
• IS 16021Good manufacturing practices (GMP) - Requirements for organizations in the food processing sector
• IS 2491Food Hygiene — General Principles — Code of Practice (Fourth Revision)
• IS 5402Microbiology of the food chain - Horizontal method for the enumeration of microorganisms- Part 1: Colony count at 30 C by the pour plate technique
• IS 5403Method for yeast and mould count of foodstuffs and animal feeds (First Revision)
• IS 5887Methods for detection of bacteria responsible for food poisoning: Part 4 isolation and identification of clostridium perfringens (Clostridium Welchii) and clostridium botul inum and enumeration of clostridium perfringens (Second Revision)
• IS 5887Methods FOR detection of bacteria responsible FOR food poisoning Part 5 Horizontal method FOR the determination of Vibrio spp Section 2: Enumeration of total AND potentially enteropathogenic Vibrio parahaemolyticus IN seafood USING nucleic acid hybridization (Second Revision)
• IS 5887Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation, identification and enumeration of staphylococcus aureus and faecal streptococci ( First Revision)
• IS 5887Methods for detection of bacteria responsible for food poisoning: Part 1 isolation, identification and enumeration of escherichia coli (First Revision)
• IS 5887Methods for detection of bacteria responsible for food poisoning: Part 7 general guidance on methods for isolation and identification of shigella
• IS 5887Methods for detection of bacteria responsible for food poisoning: Part 3 general guidance on methods for the detection of salmonella (Second Revision)