Standards

This Technical Specification provides generic guidance that can be applied in the use of ISO 22000.

This International Standard gives the principles and specifies basic requirements for the design and implementation of a feed and food traceability system. It can be applied by organization operating at any step in the feed and food chain.

This European Standard specifies a test method to determine the lastability of uppers or complete upper assembly irrespective of the material in order to assess the suitability for the end use.

This European has been prepared by Technical Committee CEN/TC 309 “Footwear”, the secretariat of which is held by AENOR. It shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by May 2002, and conflicting national standards shall be drawn at the latest by May 2002.

This European Standard specifies a test method for assessing the tear strength of upper, linings and insocks or complete upper assembly, irrespective of t material, in order to assess the suitability for the end use.

This European Standard specifies a method for determining the flex resistance of outsoles. This method is intended to assess the effect of sole materials and surface patterns on cut growth. This method is applied to outsoles that, in accordance with the test mentioned in Clasuse6, have a maximum longitudinal rigidity of 30 N.

This Standard describes a test method for the determining of the resistance to separation of the upper from the outsole or to separate adjacent layers of the outsole or to cause tear failure of the upper or the sole is measures. It also defines conditions of aging that can be used for production control. It applies to all types of footwear (cementing, vulcanization, injection moulding, etc.) where the evaluation of sole adhesion on the upper is needed and where the upper is continuously assembles (closed shoe).

This European Standard specifies a method for the determination of abrasion resistance for outsole, irrespective of the material.

This document specifies three methods for determining the shape retention properties and compression strength of a doomed test specimen.

This standards requirements for juices and drinks derived from edible fruits and vegetables fruit nectars, as well as non-carbonated beverage, containing no fruit or vegetables solids. This standard does not apply to juices drinks and nectars that are incorporated into carbonated beverages sold as systems or cordials that contain nutritive sweeteners in excess of 30% by weight or sold to a manufacture for further processing.