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Philippine National Standards

YearTitlePDF File
2005Ethnic food products – Dry base mixes for soups and saucesPNS/BFAD 01:2005
2005Ethnic food products – Sweet preservesPNS/BFAD 02:2005
2006Recommended code of practice for the processing and Handling of sweet preservesPNS/BFAD 03:2006
2006Ethnic food products – Dried, salted fish – SpecificationPNS/BFAD 04:2006
2006Recommended code of practice for the processing and handling of dried fishPNS/BFAD 05:2006
2006Thermally processed fish products – SpecificationPNS/BFAD 06:2006
2006Recommended code of practice the processing and handling of thermally processed fish productsPNS/BFAD 07:2006
2007Fermented milks – SpecificationPNS/BFAD 08:2007
2007Mango beverage products – SpecificationPNS/BFAD 09:2007
2007Recommended code of practice for the processing and handling of mango beverage products PNS/BFAD 10:2007
2007Citrus beverage products – Specification PNS/BFAD 11:2007
2007Recommended code of practice for the processing and handling of citrus beverage products PNS/BFAD 12:2007
2007Banana chips - SpecificationPNS/BFAD 13:2007
2007Recommended code of practice for the processing and handling of banana chips PNS/BFAD 14:2007
2007Dried mango products – SpecificationPNS/BFAD 15:2007
2007Dried tropical fruits – SpecificationPNS/BFAD 16:2007
2007Recommended code of practice for the processing and handling of dried tropical fruitsPNS/BFAD 17:2007
2008Flour sticks (pancit canton) – Specification PNS/BFDA 18:2008
2008Recommended code of practice for the processing and handling of flour sticks (Pancit canton)PNS/BFDA 19:2008
2009Sugar cane wine (basi) - SpecificationPNS/BFDA 20:2009
2009Recommended code of practice for the processing and handling of sugar cane wine (basi)PNS/BFDA 21:2009
2010Fried corn snacks (Chichacorn) - SpecificationPNS/BFDA 22:2010
2010Recommended code of practice for the processing and handling of fried corn snacks (Chichacorn)PNS/BFDA 23:2010
2010Purple yam (ube) jam (halaya) - SpecificationPNS/FDA 24:2010
2010Recommended code of practice for the processing and handling of purple yam (ube) jam (halaya)PNS/FDA 25:2010
2010Smoked fish - SpecificationPNS/FDA 26:2010
2010Recommended code of practice for the processing and handling of smoked fishPNS/FDA 27:2010
2010Processed pili nut products - SpecificationPNS/FDA 28:2010
2010Recommended code of practice for the processing and handling of processed pili nut productsPNS/FDA 29:2010
2010Tropical fruit wines - SpecificationPNS/FDA 30:2010
2010Recommended code of practice for the processing and handling of tropical fruit winesPNS/FDA 31:2010
2011Ethnic flour-based confectioneries (Polvoron, Piaya and Barquillos) – SpecificationPNS/FDA 32:2011
2011Recommended code of practice for the processing and handling of ethnic flour-based confectioneries (Polvoron, Piaya and Barquillos)PNS/FDA 33:2011
2011Ethnic milk-based confectioneries (Pastillas and Yema) – Specification PNS/FDA 34:2011
2011Recommended code of practice for the processing and handling of ethnic milk-based confectioneries (Pastillas and Yema)PNS/FDA 35:2011
2014Salt fermented fish and shrimps (bagoong) - SpecificationPNS/FDA 36:2014
2014Code of practice for the processing and handling of salt fermented fish and shrimps (bagoong)PNS/FDA 37:2014
2015Fish sauce (Patis) and fish flavoured sauce - SpecificationsPNS/FDA 38:2015
2015Code of practice for the processing and handling of fish sauce (patis) and fish flavored saucePNS/FDA 39:2015
2015Banana ketchup - SpecificationPNS/FDA 40:2015
2015Code of practice for the processing and handling of banana ketchupPNS/FDA 41:2015
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