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SECTOR 4 - Food and Agriculture

TC 31 - Meat

Secretory: Milagrosa Mondlane

Chairperson: Phillip Mndawe

Scope

This International Standard specifies a method for the determination of the total ash from all kinds of meat and meat products, including poultry. Standardization in the field of meat, poultry, eggs, fish and their products, in particular terminology, sampling, methods of test and analysis, product specifications and requirements for packaging, storage and transportation

Title of standards	Stage	Reference standard	ICS classification
Recommended COMESA code of hygienic practice for fresh meat	08.00	CAC/RCP 11-1976, Rev. 1 (1993	N/A

Title of draft standards	Stage	Reference standard	ICS classification

Name	Surname	Organisation

Code	Title	Sector
TC 30	Construction	SECTOR 8-Building and Construction
TC 17	Road Vehicles	SECTOR 7-Electrical and Mechanical Engineering
TC 36	Electrical energy and wiring	SECTOR 7-Electrical and Mechanical Engineering
TC 25	Electrical Appliances	SECTOR 7-Electrical and Mechanical Engineering
TC 26	Electronics	SECTOR 7-Electrical and Mechanical Engineering
TC 45	Lifts, Escalators & Moving Walks	SECTOR 7-Electrical and Mechanical Engineering
TC 18	Information Security	SECTOR 6-Information Technology
TC 27	Geographic Information	SECTOR 6-Information Technology
TC 29	Financial Services	SECTOR 6-Information Technology
TC 50	Telecommunications	SECTOR 6-Information Technology
TC 21	Detergents, Soaps and Cleaners	SECTOR 5-Chemicals and Textiles
TC 19	Gas and Gas Appliances	SECTOR 5-Chemicals and Textiles
TC 39	Pharmaceutical Products	SECTOR 5-Chemicals and Textiles
TC 13	Chemicals & Textile	SECTOR 5-Chemicals and Textiles
TC 22	Fertilizer & Soil Conditioners	SECTOR 5-Chemicals and Textiles
TC 23	Petroleum Products & Lubricants	SECTOR 5-Chemicals and Textiles
TC 44	Classification Systems	SECTOR 5-Chemicals and Textiles
TC 52	Leather and its products	SECTOR 5-Chemicals and Textiles
TC 43	Agriculture Produce	SECTOR 4-Food and Agriculture
TC 41	Food Quality Testing	SECTOR 4-Food and Agriculture
TC 42	Food Processing	SECTOR 4-Food and Agriculture
TC 40	Food Supplements	SECTOR 4-Food and Agriculture
TC 5	Food Safety Management	SECTOR 4-Food and Agriculture
TC 8	Canned & Processed Products	SECTOR 4-Food and Agriculture
TC 11	Honey Production & Processing	SECTOR 4-Food and Agriculture
TC 14	Packaging	SECTOR 4-Food and Agriculture
TC 15	Hygiene Practices in the Food Industry	SECTOR 4-Food and Agriculture
TC 16	Dairy Products	SECTOR 4-Food and Agriculture
TC 24	Bakery Products	SECTOR 4-Food and Agriculture
TC 31	Meat & Meat Products	SECTOR 4-Food and Agriculture
TC 32	Animal Feed	SECTOR 4-Food and Agriculture
TC 10	Occupational Health and Safety	SECTOR 3-Health and Safety
TC 9	Health Care	SECTOR 3-Health and Safety
TC 6	Wellness & Disease Management	SECTOR 3-Health and Safety
TC 12	Fire Safety	SECTOR 3-Health and Safety
TC 38	Acoustics	SECTOR 3-Health and Safety
TC 7	Water Quality	SECTOR 2-Environment
TC 3	Environmental Management	SECTOR 2-Environment
TC 33	Solar Energy	SECTOR 2-Environment
TC 37	Energy Management	SECTOR 2-Environment
TC 46	Waste Management	SECTOR 2-Environment
TC 1	Quality Management and Quality Assurance	SECTOR 1-General and Service Standards
TC 34	Education and School Services	SECTOR 1-General and Service Standards
TC 2	Risk Management	SECTOR 1-General and Service Standards
TC 4	Testing & Laboratories	SECTOR 1-General and Service Standards
TC 20	Conformity Assessment	SECTOR 1-General and Service Standards
TC 28	Social Responsibility	SECTOR 1-General and Service Standards
TC 35	Security Services	SECTOR 1-General and Service Standards
TC 47	Consultancy Services	SECTOR 1-General and Service Standards
TC 48	Consumer Products	SECTOR 1-General and Service Standards
TC 49	Mortuaries & Undertaker Services	SECTOR 1-General and Service Standards
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Technical Committee Profile