Subject Guides: Food Technology: Standards

The Library provides a Guide to help locate and find Industry Standards. Below is a list of the specific standards related to Food Technology that the Library has subscriptions to.

Singapore Standards

You may access Singapore Standards Online or refer to the print copies available at the Library.

CP 46:1989 Code of practice for the processing and handling of quick frozen foods. by SPRING Singapore
Call Number: QC100.S617 CP 46
Publication Date: 1989
CP 66:1997 Code of practice for pre-cooked chilled food by SPRING Singapore
Call Number: QC100.S617 CP 66
Publication Date: 1997
SS 10:2012 Specification for full-cream sweetened condensed milk. by SPRING Singapore
Call Number: QC100.S617 SS 10
Publication Date: 2012
SS 114 : 2012 Specification for evaporated milk (unsweetened full cream condensed milk). by SPRING Singapore
Call Number: QC100.S617 SS 114
Publication Date: 2012
SS 375:2015 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water. Part 2:2:3, Methods of test - odour and flavour of water - method of testing odours and by SPRING Singapore
Call Number: QC100.S617 SS 375
Publication Date: 2015
SS 565:2011 Specification for chilled and frozen partially cooked fish balls by SPRING Singapore
Call Number: QC100.S617 SS 565
Publication Date: 2011
SS 590:2013 HACCP-based food safety management systems : requirements for any organisations in the food chain. by SPRING Singapore
Call Number: QC100.S617 SS 590
Publication Date: 2013
SS 604:2014 Guidelines on nutrition and food service for older adults by SPRING Singapore
Call Number: QC100.S617 SS 604
Publication Date: 2014
TR 35:2013 Technical reference for food storage warehouses - food products stored under ambient conditions by SPRING Singapore
Call Number: T59.2.S55 TR 35
Publication Date: 2013

ISO Standards

British Standards Online (BSOL) This link opens in a new window
SIT Library has a current subscription to 10 modules (03, 04, 05, 10, 24, 28, 29, 37,48, 81), which enable SIT authorized users to access approximately 13,000 historical, draft and current standards. In addition, there are over 30 ISO standards and IEC standards accessible from this platform.
- See Subject Guide on finding and using of standards.
- Please email the Library if you would like to request access for a standard with superseded or withdrawn status.
- BSI has been gradually implementing Digital Rights Management across its documents. In order to continue to download and print documents, you are required to download the FileOpen plug-in. Click here for more information.
- OU access on campus and off campus
- Alumni access: Not accessible

BS EN ISO 676:2009 Spices and condiments. Botanical nomenclature
Publication Date: 2009
BS EN ISO 5526:2013 Cereals, pulses and other food grains. Nomenclature
ISBN: BSENISO5526:2013
Publication Date: 2013
BS EN ISO 10991:2009 Micro process engineering. Vocabulary
Publication Date: 2009
BS EN ISO 22000:2018 Food safety management systems. Requirements for any organization in the food chain.
Publication Date: 2018
BS ISO 5507:2002 Oilseeds, vegetable oils and fats. Nomenclature
Publication Date: 2002
BS ISO 22935-1:2009 Milk and milk products. Sensory analysis. General guidance for the recruitment, selection, training and monitoring of assessors
Publication Date: 2009
PD ISO/TS 22003:2013 Food safety management systems. Requirements for bodies providing audit and certification of food safety management systems
Publication Date: 2013

International Food Standards

Codex Alimentarius Commission (CAC)
CAC is the international organization created by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards, guidelines and other texts under the Joint FAO/WHO Food Standards Programme, to protect the health of consumers and ensure fair trade practices in the food trade. Click on "" under "EN" to access the full standard.
European Food Safety Authority (EFSA)
EFSA is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.
Everything Added to Food in the United States (EAFUS)
The EAFUS list of substances contains ingredients added directly to food that FDA has either approved as food additives or listed or affirmed as GRAS. It is maintained by the U.S. Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition (CFSAN)
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under an ongoing program known as the Priority-based Assessment of Food Additives (PAFA). PAFA contains administrative, chemical and toxicological information on over 2000 substances directly added to food, including substances regulated by the U.S. Food and Drug Administration (FDA) as direct, "secondary" direct, and color additives, and Generally Recognized As Safe (GRAS) and prior-sanctioned substances.
Food Administration and Drug (FDA) Guidance Documents
Guidance documents describe FDA’s interpretation of our policy on a regulatory issue (21 CFR 10.115(b)). These documents usually discuss more specific products or issues that relate to the design, production, labeling, promotion, manufacturing, and testing of regulated products. Guidance documents may also relate to the processing, content, and evaluation or approval of submissions as well as to inspection and enforcement policies.
Food Chemical Codex - Safety Data Sheets
The FCC is a compendium of internationally recognized standards for the authenticity, purity and identity of food ingredients. The Safety Data Sheets (SDSs) contains safety information pertaining to specific Food Chemical E.g. Bendamustine Hydrochloride.
Food Chemicals Codex
A compendium of internationally recognized standards for the identity, purity, and quality of food ingredients. It features over 1,200 monographs, including food-grade chemicals, processing aids, food ingredients, flavoring agents, vitamins, and functional food ingredients.
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- The complimentary institutional access to these resources is offered by USP.
- Registration with SIT email is required for first-time users of USP Academic Connection. Refer to the welcome guide for the step-by-step instructions.
Food Standards Australia New Zealand (FSANZ)
Food Standards Australia New Zealand (FSANZ) is a statutory authority in the Australian Government Health portfolio. FSANZ develops food standards for Australia and New Zealand.
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The Code is enforced by state and territory departments, agencies and local councils in Australia; the Ministry for Primary Industries in New Zealand and the Australian Department of Agriculture and Water Resources for food imported into Australia.
United States Pharmacopeia-National Formulary (USP-NF)
The USP-NF is a combination of two compendia, the United States Pharmacopeia (USP) and the National Formulary (NF). This online reference resource contains standards for medicines, dosage forms, drug substances, excipients, biologics, compounded preparations, medical devices, dietary supplements, and other therapeutics.
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- The complimentary institutional access to these resources is offered by USP.
- Registration with SIT email is required for first-time users of USP Academic Connection. Refer to the welcome guide for the step-by-step instructions.