Regulatory Updates
Dominican Standard NORDOM No. 422, Milk and Milk Products. Parmesan Cheese. Definition and Specifications (4 pages, in Spanish).
Distribution date: 14 March 2003
Establecer los requisitos de la materia prima e ingredientes permitidos, además de los requisitos microbiológicos, organolépticos y físicoquímicos para la elaboración del queso picantino.
Products Covered: Harmonized System (HS) code 0406.90.30
Regulation Type: Regular notification
Dominican Standard NORDOM No. 439, Edible Oils and Fats. Edible Fats. Specifications (5 pages, in Spanish).
Distribution date: 13 March 2003
Definiciones. Requisitos organolépticos. Requisitos microbiológicos. Requisitos químicos. Envase y rotulado.
Products Covered: Harmonized System (HS) Codes 1502.00.10, 1504.20, 1504.30, 1506.10.00; Edible fats; International Classification for Standards (ICS) code 67.200.10
Regulation Type: Regular notification
Dominican Standard NORDOM No. 439, Edible Oils and Fats. Edible Fats. Specifications (5 pages, in Spanish).
Distribution date: 13 March 2003
Definiciones. Requisitos organolépticos. Requisitos microbiológicos. Requisitos químicos. Envase y rotulado.
Products Covered: Harmonized System (HS) Codes 1502.00.10, 1504.20, 1504.30, 1506.10.00; Edible fats; International Classification for Standards (ICS) code 67.200.10
Regulation Type: Regular notification
Dominican Standard NORDOM No. 269, Milk and Milk Products. Cheddar Cheese. Definitions and Specifications (5 pages, in Spanish).
Distribution date: 13 March 2003
Establecer los requisitos físicoquímicos, microbiológicos y organolépticos para la elaboración del queso Cheddar.
Products Covered: Harmonized System (HS) Code 0406.90.20
Regulation Type: Regular notification
Dominican Standard NORDOM No. 269, Milk and Milk Products. Cheddar Cheese. Definitions and Specifications (5 pages, in Spanish).
Distribution date: 13 March 2003
Establecer los requisitos físicoquímicos, microbiológicos y organolépticos para la elaboración del queso Cheddar.
Products Covered: Harmonized System (HS) Code 0406.90.20
Regulation Type: Regular notification
Dominican Standard NORDOM No. 540, Sauces and Dressings. Mayonnaise. Specifications (9 pages, in Spanish).
Distribution date: 13 March 2003
Ingredientes facultativos. Requisitos organolépticos. Requisitos microbiológicos. Requisitos físico-químicos. Aditivos alimentarios. Contaminantes. Etiquetado.
Products Covered: Harmonized System (HS) Code 2103.90.10 Mayonnaise; International Classification for Standards (ICS) Code 67.220.10
Regulation Type: Regular notification
Dominican Standard NORDOM No. 540, Sauces and Dressings. Mayonnaise. Specifications (9 pages, in Spanish).
Distribution date: 13 March 2003
Ingredientes facultativos. Requisitos organolépticos. Requisitos microbiológicos. Requisitos físico-químicos. Aditivos alimentarios. Contaminantes. Etiquetado.
Products Covered: Harmonized System (HS) Code 2103.90.10 Mayonnaise; International Classification for Standards (ICS) Code 67.220.10
Regulation Type: Regular notification
Dominican Standard NORDOM No. 1, Water for Domestic Use. Specifications (12 pages, in Spanish).
Distribution date: 13 March 2003
Establecer los límites mínimos y máximos de las características físico-químicas, microbiológicas, bacteriológicas, radiológicas y organolépticas del agua para uso doméstico.
Products Covered: HS 2201.10. Dominican Standard NORDOM No. 1, water for domestic use
Regulation Type: Regular notification
Dominican Standard NORDOM No. 1, Water for Domestic Use. Specifications (12 pages, in Spanish).
Distribution date: 13 March 2003
Establecer los límites mínimos y máximos de las características físico-químicas, microbiológicas, bacteriológicas, radiológicas y organolépticas del agua para uso doméstico.
Products Covered: HS 2201.10. Dominican Standard NORDOM No. 1, water for domestic use
Regulation Type: Regular notification
Dominican Standard NORDOM No. 195, Milk and Milk Products. Butter (8 pages, in Spanish).
Distribution date: 13 March 2003
Establecer los requisitos generales físico-químicos, microbiológicos y organolépticos que debe cumplir la mantequilla.
Products Covered: Harmonized System (HS) Code 040
Regulation Type: Regular notification
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