Italian food

Italian food, Total:82 items.

The international standard classification for "Italian food" includes: .

The Chinese standard classification for "Italian food" includes: .

Jilin Provincial Standard of the People's Republic of China

DB22/T 885-2011 italian bee

Taiwan Provincial Standard of the People's Republic of China

CNS 6465-1980 Oil of Mandarin, Italy
CNS 6348-1980 Oil of Lemon Expressed, Italy
CNS 8131-1981 Oil of Bergamot, Italy

Group Standards of the People's Republic of China

T/ZFS 0009-2020 Frozen Prepared Pasta

Xinjiang Provincial Standard of the People's Republic of China

DB65/T 4707-2023 Technical specifications for locust control in Italy

Hebei Provincial Standard of the People's Republic of China

DB13/T 2345-2016 Meteorological service specification for beekeeping in Italy

GSO

GSO 163:2012 MACARONI, SPAGHETTI AND VERMICELLI
OS GSO 163:2012 MACARONI, SPAGHETTI AND VERMICELLI
BH GSO 163:2012 MACARONI, SPAGHETTI AND VERMICELLI

RO-ASRO

SR 4-1999 Crude salamis. Salami of Sibiu type
STAS 4/A1-1997 Crude salamis. Salami of Sibiu type

TR-TSE

TS 979-1972 SALAMI

International Organization for Standardization (ISO)

ISO 3528:1977 Oil of mandarin, Italy
ISO 3528:1997 Oil of mandarin, Italian type (Citrus reticulata Blanco)
ISO 3520:1998 Oil of bergamot [Citrus aurantium L. subsp. bergamia (Wight et Arnott) Engler], Italian type
ISO 3520:1980 Oil of bergamot, Italy
ISO 3528:1997/Cor 1:1998 Oil of mandarin, Italian type (Citrus reticulata Blanco); Technical Corrigendum 1
ISO 3528:2012 Essential oil of mandarin, Italian type (Citrus reticulata Blanco)
ISO 856:1981 Oil of peppermint, France, Italy, United Kingdom and USA
ISO 855:1981 Oil of lemon, Italy, obtained by expression
ISO 3520:1998/cor 1:2002 Oil of bergamot (Citrus aurantium L. subsp. bergamia (Wight et Arnott) Engler), Italian type; Technical Corrigendum 1

US-USDA

USDA A-A-20248 A-2005 CHEESE, MOZZARELLA, LITE

Association Francaise de Normalisation

NF T75-215:1999 Oil of bergamot (Citrus aurantium L. subsp. bergamia (Wight and Arnott) Engler), Italian type.
NF EN 15774:2011 Machines for food products - Machines for pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements
NF T75-239*NF ISO 8899:2004 Oil of lemon petitgrain (Citrus limon (L.) Burm. f.).
NF T75-228:1997 Oil of mandarin, Italian typ (Citrus reticulata Blanco).
NF T75-239:1987 Essential oils. Oil of lemon petitgrain (citrus limon {Linnaeus} N.L. Burman), italy.
NF T75-238:1987 Essential oils. Oil of mandarin petitgrain (citrus {reticulata} blanco), italy.
NF ISO 3528:2012 Mandarin essential oil, Italian type (Citrus reticulata Blanco)

Lithuanian Standards Office

LST EN 13378-2002 Pasta processing plants - Pasta presses - Safety and hygiene requirements
LST EN 203-2-11-2006 Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers

Danish Standards Foundation

DS/EN 13378+A1:2013 Pasta processing plants - Pasta presses - Safety and hygiene requirements
DS/EN 203-2-11:2006 Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers

CEN - European Committee for Standardization

PREN 13378-2016 Pasta processing plant - Pasta presses - Safety and hygiene requirements

German Institute for Standardization

DIN EN 15774:2011-10 Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements; German version EN 15774:2010

SCC

DANSK DS/EN 15774:2010 Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements
MIL MIL-DTL-11589/76E-2010 Ribbon, Italian Croce Al Merito Di Guerra
MIL MIL-DTL-11589/76F-2015 Ribbon, Italian Croce Al Merito Di Guerra
MIL MIL-DTL-11589/76G-2020 Ribbon, Italian Croce Al Merito Di Guerra
NS-EN 15774:2010 Food processing machinery — Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) — Safety and hygiene requirements
08/30175637 DC BS EN 15774. Food processing machinery. Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi). Safety and hygiene requirements
11/30204601 DC BS ISO 3528. Oil of mandarin, Italian type (Citrus reticulata Blanco)
DIN EN 15774 E:2008 Draft Document - Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocci) - Safety and hygiene requirements; German version prEN 15774:2008
AENOR UNE 57013:1982 Pasta. Determination of water-soluble extracts.

Spanish Association for Standardization (UNE)

UNE-EN 203-2-11:2006 Gas heated catering equipment - Part 2-11: Specific requirements - Pasta cookers
UNE-EN 15774:2010 Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements (Endorsed by AENOR in January of 2011.)

BELST

STB 1963-2009 Pasta. General specifications

Japanese Industrial Standards Committee (JISC)

JIS L 6101:1992 Spindles for twisting (Italian type)
JIS L 6103:1962 Winding bobbins for italian type twisters
JIS L 6102:1962 Twisting bobbins for italian type twisters
JIS L 6104:1959 Winding drum (Italian type)
JIS L 6105:1959 Twisting yarn guide (Italian type)
JIS L 6106:1979 Spindles for winding bobbin (Italian type)

PT-IPQ

NP 3215-1986 Citrus essential oil. Italian category

Korean Agency for Technology and Standards (KATS)

KS K 9311-2003 Spindles for twisting(Italian type)
KS K 9311-2023 Spindles for twisting(Italian type)
KS K 9311-1985 Spindles for twisting(Italian type)
KS H 3016-2011 MOZZARELLA CHEESE
KS K 9311-2003(2018) Spindles for twisting(Italian type)
KS H ISO 3528-2023 Essential oil of mandarin, Italian type (Citrus reticulata Blanco)
KS H ISO 3528:2013 Essential oil of mandarin, Italian type (Citrus reticulata Blanco)
KS H ISO 3528-2013(2018) Essential oil of mandarin, Italian type (Citrus reticulata Blanco)

KR-KS

KS H ISO 3520-2008(2023) Oil of bergamot [Citrus aurantium L. subsp. bergamia(Wight et Arnott) Engler], Italian type
KS H ISO 3528-2013(2023) Essential oil of mandarin, Italian type (Citrus reticulata Blanco)

RU-GOST R

GOST EN 15774-2013 Food processing machinery. Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi). Safety and hygiene requirements
GOST R 55324-2012 Brood apis mellifera L. Specifications
GOST 31808-2012 Fresh pasta products. General specifications
GOST 31852-2012 Decorticated stone pine nuts. Specifications

British Standards Institution (BSI)

BS EN 15774:2010 Food processing machinery. Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi). Safety and hygiene requirements
BS ISO 3528:2012 Essential oil of mandarin, Italian type (Citrus reticulata Blanco)

European Committee for Standardization (CEN)

prEN 203-2-3 rev Gas heated catering equipment - Part 2-3: Specific requirements - Boiling pans and pasta cookers
EN 15774:2010 Food processing machinery - Machines for processing fresh and filled pasta (tagliatelle, cannelloni, ravioli, tortellini, orecchiette and gnocchi) - Safety and hygiene requirements