Dominican Standard NORDOM No. 1, Water for Domestic Use. Specifications (12 pages, in Spanish).
Distribution date: 13 March 2003 | Final date for Comment: 19 April 2025
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. 540, Sauces and Dressings. Mayonnaise. Specifications (9 pages, in Spanish).
Distribution date: 13 March 2003 | Final date for Comment: 19 April 2025
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 | Final date for Comment: 19 April 2025
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. 269, Milk and Milk Products. Cheddar Cheese. Definitions and Specifications (5 pages, in Spanish).
Distribution date: 13 March 2003 | Final date for Comment: 19 April 2025
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 | Final date for Comment: 19 April 2025
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. 439, Edible Oils and Fats. Edible Fats. Specifications (5 pages, in Spanish).
Distribution date: 13 March 2003 | Final date for Comment: 19 April 2025
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 | Final date for Comment: 19 April 2025
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. 422, Milk and Milk Products. Parmesan Cheese. Definition and Specifications (4 pages, in Spanish).
Distribution date: 14 March 2003 | Final date for Comment: 19 April 2025
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. 422, Milk and Milk Products. Parmesan Cheese. Definition and Specifications (4 pages, in Spanish).
Distribution date: 14 March 2003 | Final date for Comment: 19 April 2025
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
Interim Marketing Authorization regarding the use of Microcrystalline Cellulose in Whipping Cream (available in English and French; page 744)
Distribution date: 20 March 2003 | Final date for Comment: 19 April 2025
Provision currently exists in the Food and Drug Regulations for the use of microcrystalline cellulose as a stabilizing and thickening agent in a variety of foods. Health Canada has received a submission to permit the use of microcrystalline cellulose as a stabilizing and thickening agent at a maximum level of use of 0.2 per cent in whipping cream that has been heat-treated below 100°C. Evaluation of available data supports the effectiveness and safety of this new use for microcrystalline cellulose. Therefore, it is the intention of Health Canada to recommend that the Food and Drug Regulations be amended to permit the optional use of microcrystalline cellulose as a stabilizing and thickening agent at a maximum level of use of 0.2 per cent in the manufacture of whipping cream that has been heat-treated below 100°C. As a means to improve the responsiveness of the regulatory system, an Interim Marketing Authorization (IMA) is being issued to permit the immediate use of microcrystalline cellulose as indicated above while the regulatory process is undertaken to formally amend the Regulations. A revision to this notification will be published at the start of the amendment process and Members will be given the opportunity at that time to submit comments on this proposed measure.
Products Covered: Whipping cream (ICS: 67.100.10, 67.220.20)
Regulation Type: Regular notification
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