BS 14470:2011

BS ISO 14470:2011

Food irradiation. Requirements for the development, validation and routine control of the process of irradiation using ionizing radiation for the treatment of food British Standard / International Organization for Standardization / 31-Jan-2012 / 32 pages ISBN: 9780580663642

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Cross References:
ISO 10012
ISO 22000
ISO 921:1997
ISO 9000:2005
ISO 9001
ISO 11137-1:2006
ISO 11137-3:2006
ISO 15190:2003
ISO 15378:2011
ISO 9001
ISO/ASTM 51204
ISO/ASTM 51261
ISO/ASTM 51431
ISO/ASTM 51539:2005
ISO/ASTM 51608
ISO/ASTM 51649
ISO/ASTM 51702
ISO/ASTM 51707
ISO/IEC Guide 99:2007
ASTM E2303
ASTM E2628
ASTM E2701
ASTM F1640
CAC/RCP 19:1979
Codex Stan 106:1983
Codex Stan 1-1985/AMD7:2010


All current amendments available at time of purchase are included with the purchase of this document.



Keywords: Radiation measurement; Dosimeters; Gamma-radiation; Ionizing radiation; Nuclear radiation; Food technology; Food products; Food manufacturing processes; Quality; Qualification approval; Installation ; Calibration

Product Code(s): 30196962,30196962

This product references:ISO/IEC Guide 99:2007 - International vocabulary of metrology - Basic and general concepts and associated terms (VIM)
ISO 15378:2011 - Primary packaging materials for medicinal products - Particular requirements for the application of ISO 9001:2008, with reference to Good Manufacturing Practice (GMP)
ISO 11137-3:2006 - Sterilization of health care products - Radiation - Part 3: Guidance on dosimetric aspects
ISO 9000:2005 - Quality management systems - Fundamentals and vocabulary
ISO 921:1997 - Nuclear energy - Vocabulary
ISO 11137-1:2006 - Sterilization of health care products - Radiation - Part 1: Requirements for development, validation and routine control of a sterilization process for medical devices
ISO 15190:2003 - Medical laboratories - Requirements for safety
This product same asISO 14470:2011 - Food irradiation. Requirements for the development, validation and routine control of the process of irradiation using ionizing radiation for the treatment of food

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