Philippine National Standards

Please visit www.bps.dti.gov.ph for copies of the PNS

  CODE                

       TITLE

 PNS/FDA35:2011  
 ICS 67.100.10

Recommended Code of Practice for the Processing and Handling of Ethnic Milk-Based Confectionaries (Pastillas and Yema)

 PNS/FDA 34:2011
 ICS 67.100.10

Ethnic Milk-Based Confectioneries (Pastillas and Yema) - Specification

 PNS/FDA 33:2011
 ICS 67.060

Recommended Code of Pracitce of the Processing and Handling of Ethninc Flour-Based Confectioneries (Polovon, Piaya and Barquillos)

 PNS/FDA 32:2011
 ICS 67.060

Ethnic Flour-Based Confectioneries (Polvoron, Piaya and Barquillos) - Specification

 PNS/FDA 31:2010
 ICS 67.160:10

Recommended Code of Practice for the Processind and Handling of Tropical Fruit Wines

 PNS/FDA 30:2010
 ICS 67.160:10

Tropical Fruit Wines - Specification

 PNS/FDA 29:2010
 ICS 67.080.10

Recommended Code of Practice for the Processing and Handling of Processed Pili Nut Products

 PNS/FDA 28-2010
 ICS 67.080.10

Processed Pili Nut Products - Specification

 PNS/FDA 27:2010
 ICS 67.120.30

Recommended Code of Practice for the Processing and Handling of Smoked Fish

 PNS/FDA 26:2010
 ICS 67.120.30

Smoked Fish - Specification

 PNS/FDA 25:2010
 ICS 67.080

Recommended Code of Practice for the Processing and Handling of Purple Yam (Ube) Jam (Halaya)

 PNS/FDA 24:2010
 ICS 67.080

Purple Yam (Ube) Jam (Halaya) - Specification

 PNS/BFAD 23:2010
 ICS 67.060

Recommended Code of Practice for the Processing and Handling of Fried Corn Snacks (Chichacorn)

 PNS/BFAD 22:2010
 ICS 67.060

Fried Corn Snakcs (Chichacorn) - Specification

 PNS/BFAD 21:2009
 ICS 67:160:10

Recommended Code of Practice for the Processing and Handling of Sugar Cane Wine (Basi)

 PNS/BFAD 20:2009
 ICS 67:160:10

Sugar Cane Wine (Basi) - Specification

 PNS/BFAD 19:2008
 ICS 67:020

Recommended Code of Practice for the Processing and Handling of Flour Sticks (Pancit Canton)

 PNS/BFAD 18:2008
 ICS 67:.060

Flour Sticks (Pancit Canton) - Specification

 PNS/BFAD 17:2007
 ICS 67.080

Recommended Code of Practice for the Processing and Handling of Dried Tropical Fruits

 PNS/BFAD 16:2007
 ICS 67.080

Dried Tropical Products - Specification

 PNS/BFAD 15:2007
 ICS 67.080

Dried Mango Products - Specification

 PNS/BFAD 14:2007
 ICS 67.080

Recommended Code of Practice for Processing and Handling of Banana Chips

 PNS/BFAD 13:2007
 ICS 67.080

Banana Chips Specification

 PNS/BFAD 12:2007
 ICS 67.160.20

Recommneded Code of Practice for the Processing and Handling of Citrus Beverage Products

 PNS/BFAD 11:2007
 ICS 67.160.20

Citrus Beverage Products - Specifications

 PNS/BFAD 10:2007
 ICS 67.160.20

Recommended Code of Practice for the Processing and Handling of Mango Beverage Products

 PNS/BFAD 09:2007
 ICS 67.160.20

Mango Beverage Products - Specifications

 PNS/BFAD 08:2007
 ICS 67.100.10

Fermented Milks - Specifications

 PNS/BFAD 07:2006
 ICS 67.120.30

Recommended Code of Practice for the Processing and Handling of Thermally Processed Fish Products

 PNS/BFAD 06:2006
 ICS 67.120.30

Thermally Processed Fish Products - Specifications

 PNS/BFAD 05:2006
 ICS 67.020

Recommended Code of Practice for the Processing and Handling of Dried Fish

 PNS/BFAD 04:2006
 ICS 67.120.30   

Ethnic Food Products - Dried, Salted Fish - Specifications

 PNS/BFAD 03:2006
 ICS 67.020

Recommended Code of Practice for the Processing and Handling of Sweet Preserves

 BC 2006-016

Updated List of Food Additives

 AO 2005-0018
   PNS/BFAD 01:2005
   ICS 67.220
   PNS/BFAD 02:2005
   ICS 67.080

Philippine National Standards on Ethnic Food Products
  -    Dry Base Mixes for Soups and Sauces

  -    Sweet Preserves

 PNS 1104:1992

Plastic Materials for Food Contact Use - Colorants - Specification

 

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