SOCIOLOGIE. SERVICES. ORGANISATION

SOCIOLOGIE. SERVICES. ORGANISATION ET GESTION DE L'ENTREPRISE. ADMINISTRATION. TRANSPORT 216 NC 215 : 2014 2004-0CT09/SCT 20 7 03.220.20 Management de la qualité et de la sécurité dans le transport par autobus Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
ENVIRONNEMENT. PROTECTION DE LA SANTÉ.SÉCURITÉ 5 NC 05 : 2001-02 2001-CT 02/SCT 02 1 13.060.10 Norme pour les eaux minérales naturelles Arrêté N° 029 MINIMIDT/CAB du 26/04/2007
6
NC 06 : 2001-02
2001-CT 02/SCT 02 1
13.060.10
Code d’usages international recommandé en matière d’hygiène pour le captage, l’exploitation et la commercialisation des eaux minérales naturelles
Arrêté N° 029 MINIMIDT/CAB
du 26/04/2007 17 NC 17 : 2014 2014-CT 48 13.060.10 Code d’usage international recommandé pour l’emballage et le transport de fruits et légumes frais Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
39
NC 39 : 2001-20
2001-CT 20
13.060.10
Code d’usage recommandé en matière d’hygiène pour les épices et plantes aromatiques séchées
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 42 NC 42 : 2001-20 2001 CT 20 13.060.10 Lignes directrices pour l’inspection visuelle de lots de conserves quant aux défauts inacceptables Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
208
NC 207 : 2014
2014-CT 16
13.060.20
Norme pour l’eau destinée à la consommation humaine
Arrêté N° 029 MINIMIDT/CAB
du 26/04/2007 FLUIDIQUE ET COMPOSANTS À USAGE GÉNÉRAL
2
NC 02 : 2000-08
ISO 4706 : 2008
2000-CT 08/SCT 07 1
23.020.30
Norme des bouteilles de gaz commercialisées sur le territoire national
Arrêté N° 0019 MINDIC/MINEE
du 21/01/2011 INGÉNIERIE DE L'ÉNERGIE ET DE LA TRANSMISSION DE LA CHALEUR
245
NC 244 : 2013
2013-CT 08/SCT 08 2
27.010
Installation électriques à basse tension (C 15 100)
Arrêté N° 002164 MINIMIDT/MINEE
du 20/06/2012 AGRICULTURE
98
NC 98 : 2002-03
2002-CT 03/SCT 03 2
01.040.65
Code d’usages international recommandé en matière d’hygiène pour les arachides (cacahuètes)
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009 TECHNOLOGIE ALIMENTAIRE
1
NC 01 : 2000-20
2000-CT 20/SCT 03 1
67.060
Norme de la farine de froment
Arrêté N° 2369 MINSANTE/MINIMIDT/MINCOMMERCE du 24/08/2011 3 NC 03 : 2000-01 2000-CT 01/SCT 01 1 67.230 Norme des sacs en jute utilisés sur le territoire national Arrêté N° 0020 MINDIC/DDI/CNQ du 21/11/2000
4
NC 04 : 2000-20
2000-CT 20/SCT 20 7
67.040
Norme général pour l’étiquetage des denrées alimentaires préemballées au Cameroun
Arrêté N° 21 MINDIC/DDI/CNQ
du 21/11/2000 9 NC 09 : 2007-02 2007-CT 02/SCT 02 2 67.160.20 Norme générale pour les jus et les nectars de fruits Arrêté N° 029 MINIMIDT/CAB du 26/04/2007
11
NC 11 : 2001-02
2001-CT 02
67.180.10
Norme pour les sucres
Arrêté N° 029 MINIMIDT/CAB
du 26/04/2007 12 NC 12 : 2001-02 2001-CT 02 67.180.10 Norme pour le Miel Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
73
15
NC 15 : 2001-02
2001-CT 02/SCT 02 2
67.180.10
Norme pour les confitures et gelées
Arrêté N° 029 MINIMIDT/CAB
du 26/04/2007 20 NC 20 : 2001 2001-CT 02/SCT 02 2 67.180.10 Norme générale pour les jus de légumes Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
29
NC 29 : 2001
2001-CT 02/SCT 02 2
13.060.10
Principes généraux en matière d’hygiène alimentaire
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 30 NC 30 : 2001 2001-CT 20 13.060.10 Code d’usages international recommandé pour l’hygiène des fruits séchés Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
71
NC 71 : 2002-CT 04/SCT 041
2002-CT 04/SCT04 2
67.180.10
Norme pour le fromage de lactosérum
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 72 NC 72 : 2002-CT 04/SCT 041 2002-CT 04/SCT 04 2 67.100.30 Norme générale pour le fromage fondu et le fromage fondu pour tartine portant un nom de variété Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
73
NC 73 : 2002-CT 04/SCT 041
2002-CT 04/SCT 03 3
67.200.10
Norme pour la margarine
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 74 NC 74 : 2014 2002-CT 03/SCT 03 3 67.200.10 Norme pour les huiles d’olive et les huiles des grignons d’olive Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
75
NC 75 : 2014
2002-CT 03/SCT 03 3
67.180.10
Norme pour la minarine
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 76 NC 76 : 2002-03 2002-CT 03/SCT 03 3 67.200.10 Norme pour la mayonnaise Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
77
NC 77 : 2002-03
2002-CT 03/SCT 03 3
67.200.10
Norme pour leshuiles végétales portant un nom spécifique, enrichies à la vitamine A
Arrêté N° 2369 MINSANTE/MINIMIDT/MINCOMMERCE du 24/08/2011 92 NC 92 : 2002-03 2002-CT 03/SCT 03 1 67.020 Norme pour le riz Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
116
NC 115 : 2002-CT 04/SCT 041
2002-CT 04/SCT 04 1
01.040.67
Norme générale pour l’utilisation des termes de laiterie
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 117 NC116 : 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 Norme pour le beurre Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
119
NC 118 : 2002-CT 04/SCT 041
2002-CT 04/SCT 04 1
67.100.10
Norme pour les laits concentrés
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 120 NC 119 : 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 Norme pour les laits concentrés sucrés Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
121
NC 120 : 2002-CT 04/SCT 041
2002-CT 04/SCT 04 1
67.100.10
Norme générale pour le fromage
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 124 NC 123 : 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 01.040.67 Norme générale pour le fromage fondu et le fromage fondu pour tartine Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
125
NC 124 : 2002-CT 04/SCT 041
2002-CT 04/SCT 04 1
01.040.67
Norme générale pour les préparations à base du fromage fondu (processed cheese food and processed cheese spread)
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 126 NC 125 : 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 Norme pour la crème destinée à la consommation directe Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
127
NC 126 : 2002-CT 04/SCT 041
2002-CT 04/SCT 04 1
67.100.10
Norme pour le yogourt (yaourt) et le yogourt sucré (yaourt sucré)
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 128 NC 127 : 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 Norme pour le yogourt (yaourt) aromatisé et les produits traités thermiquement après fermentation Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
129
NC 128 : 2002-CT 04/SCT 041
2002-CT 04/SCT 04 1
67.100.10
Norme pour les poudres de lactosérum
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009
74
131 NC 130 : 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 Norme pour les laits en poudre et la crème en poudre Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
153
NC 152 : 2002
2002-CT 04/SCT 04 1
13.060.10
Code d’usage pour le poisson et les produits de la pêche
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 154 NC 153 : 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 67.120.30 Norme pour les sardines et produits type sardines en conserve Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
176
NC 175 : 2002-CT 04/SCT 041
2002-CT 04/SCT 04 1
67.100.10
Norme pour le « Corned beef »
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 177 NC 176 : 2002-CT 04/SCT 041 2002-CT 04/SCT 041 67.100.10 Norme pour le « Lunch on meat » Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
178
NC 177 : 2002-CT 04/SCT 041
2002-CT 04/SCT 041
67.100.10
Norme pour le Jambon cuit
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 179 NC 178 : 2002-CT 04/SCT 041 2002-CT 04/SCT 041 67.100.10 Norme pour l’épaule de porc cuit Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
181
NC 180 : 2002-CT 04/SCT 041
2002-CT 04/SCT 041
67.100.10
Norme pour les bouillons et consommés
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 184 NC 183 : 2003 2003-CT 02/SCT 02 1 67.020 Code d’usage international recommandé en matière d’hygiène pour la viande fraîche Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
185
NC 184 : 2003
2003-CT 02/SCT 02 1
67.020
Code d’usage international recommandé en matière d’hygiène pour les produits traités à base de viande et de chair de volaille
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 191 NC 190 : 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.30 Norme pour les préparations destinées aux nourrissons et les préparations données à des fins médicales spéciales aux nourrissons Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
192
NC 191 : 2002-CT 04/SCT 041
2002-CT 04/SCT 04 1
67.100.30
Norme pour les aliments diversifiés de l’enfance (« Baby Food »)
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 196 NC 195 : 2014 2014-CT 48 01.140.67 Directives concernant l’étiquetage nutritionnel Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
198
NC 197 : 2002-CT 04/SCT 041
2002-CT 04/SCT 041
01.140.67
Norme pour les préparations alimentaires utilisées dans les régimes amaigrissants
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ
du 11/04/2009 199 NC198 : 2002 2002-CT 04/SCT 04 1 01.140.67 Norme pour les préparations alimentaires utilisées dans les régimes amaigrissants à valeur énergétique très faible Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CJ du 11/04/2009
205
NC 204 : 2002-CT 04/SCT 041
2002-CT 04/SCT 04 1
01.140.67
Code d’usage international recommandé en matière d’hygiène pour les aliments pré cuisinés et cuisinés en restauration collective
Arrêté N° 00331 MINIMIDT/SG/DNQ/CNQ/CG
du 11/04/2009 207 NC 206 : 2003-02 2003-CT 02/SCT 02 1 67.160.20 Norme pour les boissons rafraîchissantes sans alcool Arrêté N° 029 MINIMIDT/CAB du 26/04/2007
209
NC 208 : 2014
CT 02
67.160.10
Norme pour les boissons alcoolisées à base de céréales
Arrêté N° 029 MINIMIDT/CAB
du 26/04/2007 210 NC 209 : 2014 CT 02 67.160.10 Norme pour le vin Arrêté N° 029 MINIMIDT/CAB du 26/04/2007
211
NC 210 : 2014-48
2014-CT 02
67.160.10
Norme pour les boissons spiritueuses
Arrêté N° 029 MINIMIDT/CAB
du 26/04/2007 212 NC 211 : 2014 CT 02 67.160.10 Norme pour les aperitifs Arrêté N° 029 MINIMIDT/CAB du 26/04/2007
213
NC 212 : 20

結果 (英文) 1:

SOCIOLOGY. SERVICES. ORGANIZATION AND MANAGEMENT OF THE COMPANY. ADMINISTRATION. TRANSPORT 216 NC 215: 2004-0CT09/SCT 2014, 20 7 03.220.20 Management quality and safety in bus order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009ENVIRONMENT. HEALTH PROTECTION. Security 5 NC 05: 2001-02 2001-CT 02/SCT 02 1 13.060.10 standard for natural mineral waters order No. 029 MINIMIDT/CAB 2007-04-266NC 06: 2001-022001 CT 02/SCT 02 113.060.10Code of international practice recommended hygiene for the collection, exploitation and marketing of natural mineral watersOrder No. 029 MINIMIDT/CABfrom 26/04/2007 17 NC 17: 2014 2014-CT 48 13.060.10 Code for international use recommended for packaging and transport of fresh fruits and vegetables order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/200939NC 39: 2001-202001 TB 2013.060.10Code of practice recommended hygiene for spices and dried herbsOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 42 NC 42: 2001-20 2001 TB 20 13.060.10 guidelines for the Visual inspection of lots of preserved foods as unacceptable defects order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009208NC 207: 20142014 CT 1613.060.20Standard for water intended for human consumptionOrder No. 029 MINIMIDT/CABfrom 26/04/2007 FLUIDIC and components to use GENERAL2CN 02: 2000-08ISO 4706: 20082000 CT 08/SCT 07 123.020.30Standard of gas cylinders marketed in the national territoryOrder No. 0019 MINDIC/MINEEfrom 21/01/2011 energy and heat transfer engineering245NC 244: 20132013 CT 08/SCT 08 227010Electrical installation low voltage (C 15 100)Order No. 002164 MINIMIDT/MINEEfrom 20/06/2012 AGRICULTURE98NC 98: 2002-032002 CT 03/SCT 03 201.040.65International code of practice recommended hygiene for groundnuts (peanuts)Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009 food technology1NC 01: 2000-202000 CT 20/SCT 03 167.060Standard of wheat flourOrder No. 2369 MOH/MINIMIDT/MINCOMMERCE of 08-24-2011 3 NC 03: 2000-01 2000-CT 01/SCT 01 1 67,230 standard of jute bags used in the national territory order No. 0020 MINDIC/DDI/CNQ 11/21/20004CN 04: 2000-202000 CT 20/TBS 20 767.040General standard for the labelling of prepackaged foods in CameroonOrder No. 21 MINDIC/DDI/CNQ21/11/2000 9 NC 09: 2007-02 2007-CT 02/SCT 02 2 67.160.20 general standard for juices and fruit nectars order No. 029 MINIMIDT/CAB 2007-04-2611NC 11: 2001-022001 CT 0267.180.10Standard for sugarsOrder No. 029 MINIMIDT/CAB2007-04-26 12 NC 12: 2001-02 2001-CT 02 67.180.10 standard for the honey order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/20097315NC 15: 2001-022001 CT 02/SCT 02 267.180.10Standard for jams and jelliesOrder No. 029 MINIMIDT/CAB2007-04-26 20 NC 20: 2001 2001-CT 02/SCT 02 2 67.180.10 General standard for vegetable juices order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/200929NC 29: 20012001 CT 02/SCT 02 213.060.10General principles of food hygieneOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 30 NC 30: 2001 2001-CT 20 13.060.10 Code of international practice recommended for hygiene of dried fruit order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/200971NC 71: 2002 - CT 04/SCT 0412002 CT 04/SCT04 267.180.10Standard for whey cheeseOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 72 72: 2002 - CT 04/SCT NC 041 2002-CT 04/SCT 04 2 67.100.30 General standard for cheese and cheese melted to tartine bearing a name of variety order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/200973NC 73: 2002 - CT 04/SCT 0412002 CT 04/SCT 03 367.200.10Standard for margarineOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 74 NC 74: 2014 2002-CT 03/SCT 03 3 67.200.10 standard for olive oils and oils of olive pomace oil order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/200975NC 75: 20142002 CT 03/SCT 03 367.180.10Standard for the minarineOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 76 NC 76: 2002-03 2002-CT 03/SCT 03 3 67.200.10 standard for mayonnaise order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/200977NC 77: 2002-032002 CT 03/SCT 03 367.200.10Standard for vegetable oils with a specific name, enriched with vitamin AOrder No. 2369 MOH/MINIMIDT/MINCOMMERCE of 08-24-2011 92 NC 92: 2002-03 2002-CT 03/SCT 03 1 67.020 standard for rice order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009116NC 115: 2002 - CT 04/SCT 0412002 CT 04/SCT 04 101.040.67General standard for the use of dairy termsOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 117 NC116: 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 standard for butter order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009119NC 118: 2002 - CT 04/SCT 0412002 CT 04/SCT 04 167.100.10Standard for concentrated milkOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ04-11-2009 120 NC 119: 2002 - CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 standard for the sweetened condensed milk order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009121CN 120: 2002 - CT 04/SCT 0412002 CT 04/SCT 04 167.100.10General standard for cheeseOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ04-11-2009 124 NC 123: 2002 - CT 04/SCT 041 2002-CT 04/SCT 04 1 01.040.67 general standard for cheese and cheese melted to tartine order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009125NC 124: 2002 - CT 04/SCT 0412002 CT 04/SCT 04 101.040.67General standard for the preparations made from melted cheese (processed cheese food and processed cheese spread)Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ04-11-2009 126 NC 125: 2002 - CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 standard for cream intended for direct consumption order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009127NC 126: 2002 - CT 04/SCT 0412002 CT 04/SCT 04 167.100.10Standard for yogurt (yoghurt) and sweet yogurt (sweet yoghurt)Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 128 NC 127: 2002 - CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 standard for yogurt (yoghurt) flavoured and products heat-treated after fermentation order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009129NC 128: 2002 - CT 04/SCT 0412002 CT 04/SCT 04 167.100.10Standard for whey powdersOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJfrom 11/04/200974131 NC 130: 2002-CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.10 standard for milk powder and cream powder order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009153NC 152: 20022002 CT 04/SCT 04 113.060.10Code of practice for fish and fishery productsOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 154 153: 2002 - CT 04/SCT NC 041 2002-CT 04/SCT 04 canned 1 67.120.30 standard for sardines and sardine-type products order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009176NC 175: 2002 - CT 04/SCT 0412002 CT 04/SCT 04 167.100.10Standard for "Corned beef".Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 177 NC 176: 2002 - CT 04/SCT 041 2002-CT 04/SCT 041 67.100.10 standard for the "Lunch on meat" order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009178NC 177: 2002 - CT 04/SCT 0412002 CT 04/SCT 04167.100.10Standard for cooked hamOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 179 NC 178: 2002 - CT 04/SCT 041 2002-CT 04/SCT 041 67.100.10 standard for pork shoulder cooked order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009181NC 180: 2002 - CT 04/SCT 0412002 CT 04/SCT 04167.100.10Standard for the broths and consumedOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 184 NC 183: 2003 2003-CT 02/SCT 02 1 67.020 international Code of practice recommended hygiene for fresh meat order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009185NC 184: 20032003 CT 02/SCT 02 167.020International code of practice recommended hygiene for treated meat and poultry meat productsOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 191 NC 190: 2002 - CT 04/SCT 041 2002-CT 04/SCT 04 1 67.100.30 standard for formulae for infants and preparations given to special medical purposes for infants order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009192NC 191: 2002 - CT 04/SCT 0412002 CT 04/SCT 04 167.100.30Standard for foods diversified child ('Baby Food')Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 196 NC 195: 2014 2014-CT 48 01.140.67 guidelines on nutrition labelling order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009198NC 197: 2002 - CT 04/SCT 0412002 CT 04/SCT 04101.140.67Standard for food preparations used in dietingOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ2009-04-11 199 NC198: 2002 2002-CT 04/SCT 04 1 01.140.67 standard for food preparations used in diets for very low energy value order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ 11/04/2009205NC 204: 2002 - CT 04/SCT 0412002 CT 04/SCT 04 101.140.67International code of practice recommended hygiene for foodstuffs pre cooked and cooked in cateringOrder No. 00331 MINIMIDT/SG/DNQ/CNQ/CG2009-04-11 207 NC 206: 2003-02 2003-CT 02/SCT 02 1 67.160.20 standard for refreshing drinks and order No. 029 MINIMIDT/CAB 2007-04-26209NC 208: 2014CT 0267.160.10Standard for liquor made from cerealsOrder No. 029 MINIMIDT/CABfrom 26/04/2007 210 NC 209: 2014 CT 02 67.160.10 standard for wine order No. 029 MINIMIDT/CAB 2007-04-26211NC 210: 2014-482014 CT 0267.160.10Standard for spirit drinksOrder No. 029 MINIMIDT/CABfrom 26/04/2007 212 NC 211: 2014 CT 02 67.160.10 standard for aperitifs order No. 029 MINIMIDT/CAB 2007-04-26213NC 212: 20

結果 (英文) 3:

Sociology. SERVICES. ORGANIZATION AND MANAGEMENT OF THE COMPANY. ADMINISTRATION. TRANSPORT 216 NC 215: 2014 2004-0CT09/TBS 20 7 03.220.20 Management for quality and safety in transportation by bus stop No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
ENVIRONMENT. HEALTH PROTECTION.SECURITY 5 NC 05: 2001-02 2001-CT 02/TBS 02 1 13,060 .10 Standard for natural mineral waters Stopped NO. 029 MINIMIDT/CAB of 04/26/ 2007
6
NC 06: 2001-02
2001-CT 02/TBS 02 1
13.060.10
recommended international Code of Practice on hygiene for the abstraction, the exploitation and marketing of natural mineral waters
Stopped NO. 029 MINIMIDT/CAB
of 26/04/2007 17 NC 17: 2014 2014-CT 48 13,060 .10 Code of practice recommends international for the packaging and transport of fresh fruit and vegetables Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
39
NC 39: 2001-20
2001-CT 20
13.060.10
Code of recommended use for hygiene for spices and aromatic plants dried
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 42 NC 42: No. 2001-20 2001 CT 20 13,060 .10 Guidelines for the visual inspection of lots of preserved with respect to the unacceptable defects Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
208
NC 207: 2014
2014-CT 16
13.060.20
Standard for water intended for human consumption
Stopped NO. 029 MINIMIDT/CAB
of the 04/26/2007 microfluidics AND COMPONENTS TO GENERAL PURPOSE
2
NC 02: 2000-08
ISO 4706: 2008
2000-CT 08/TBS 07 1
23.020.30
Standard gas bottles marketed on the national territory
Stopped NO. 0019 MINDIC/UNDERMINED
of 21/01/2011 ENGINEERING OF ENERGY AND OF THE TRANSMISSION OF HEAT
245
NC 244: 2013
2013-CT 08/TBS 08 2
27,010
Electrical Installation to low voltage (C 15 100)
Stopped NO. 002164 MINIMIDT/UNDERMINED
of the 20/06/2012 AGRICULTURE
98
NC 98: 2002-03
2002-CT 03/TBS 03 2
01.040.65
Recommended International Code of practice for hygiene for peanuts (peanuts)
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of the 11/04/2009 FOOD TECHNOLOGY
1
NC 01: 2000-20) on
2000-CT 20/TBS 03 1
67,060
Standard for wheat flour
Stopped NO. 2369 MINSANTE/MINIMIDT/MINCOMMERCE of 08/24/2011 3 NC 03: 2000-01 2000-CT 01/TBS 01 1 67.230 Standard of jute bags used on the national territory Stopped NO. 0020 MINDIC/DDI/CNQ dated 21/11/ 2000
4
NC 04: 2000-20) on
2000-CT 20/TBS 20 7
67,040
general standard for the labelling of prepackaged foodstuffs in Cameroon
arrested 21 MINDIC/DDI/CNQ
dated 21/11/2000 9 NC 09: 2007-02 Releases 2007-CT 02/TBS 02 2 67,160 .20 General standard for juices and fruit nectars Stopped NO. 029 MINIMIDT/CAB of 04/26/ 2007
11
NC 11: 2001-02
2001-CT 02
67.180.10
Standard for sugars
Stopped NO. 029 MINIMIDT/CAB
of 26/04/2007 12 NC 12: 2001-02 2001-CT 02 67.180.10 Standard for honey Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
73
15
15 CN: 2001-02
2001-CT 02/TBS 02 2
67.180.10
Standard for jams and jellies
Stopped NO. 029 MINIMIDT/CAB
of 26/04/2007 20 NC 20: 2001 2001-CT 02/TBS 02 2 67.180.10 general standard for vegetable juice Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
29
NC 29: 2001
2001-CT 02/TBS 02 2
13.060.10
general principles of food hygiene
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 30 NC 30: 2001 2001-CT 20 13.060.10 Recommended International Code of Practice for the hygiene of dried fruit Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
71
NC 71: 2002-CT 04/SCT 041
2002-CT 04/TBS04 2
67.180.10
Standard for whey cheese
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 72 NC 72: 2002-CT 04/TBS 041 2002-CT 04/TBS 04 2 67,100 .30 General standard for the cheese is melted and the melted cheese sandwich for laying a variety name Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
73
NC 73: 2002-CT 04/SCT 041
2002-CT 04/TBS 03 3
67.200.10
Standard for margarine
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 74 NC 74: 2014 2002-CT 03/TBS 03 3 67,200 .10 Standard for olive oils and the oils of olive pomace Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
75
NC 75: 2014
2002-CT 03/TBS 03 3
67.180.10
Standard for minarine
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 76 NC 76: 2002-03 2002-CT 03/TBS 03 3 67.200.10 Standard for mayonnaise Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
77
NC 77: 2002-03
2002-CT 03/TBS 03 3
67.200.10
Standard for ofused oil plant of a specific name, enriched with vitamin A
Stopped NO. 2369 MINSANTE/MINIMIDT/MINCOMMERCE of 08/24/2011 92 NC 92: 2002-03 2002-CT 03/TBS 03 1 67,020 Standard for rice Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
116
NC 115: 2002-CT 04/SCT 041
2002-CT 04/TBS 04 1
01.040.67
General standard for the use of the terms of dairy
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 117 NC116 : 2002-CT 04/TBS 041 2002-CT 04/TBS 04 1 67.100.10 Standard for the butter Stops NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
119
NC 118: 2002-CT 04/SCT 041
2002-CT 04/TBS 04 1
67.100.10
Standard for the condensed milks
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
Of 11/04/2009 120 CN 119: 2002-CT 04/TBS 041 2002-CT 04/TBS 04 1 67.100.10 Standard for milks Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
121
NC 120: 2002-CT 04/SCT 041
2002-CT 04/TBS 04 1
67.100.10
general standard for the cheese
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 124 CN 123: 2002-CT 04/TBS 041 2002-CT 04/TBS 04 1 01,040 .67 General standard for the cheese is melted and the melted cheese sandwich to Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of the 11/04/ 2009
125
NC 124: 2002-CT 04/SCT 041
2002-CT 04/TBS 04 1
01.040.67
general standard for the preparations with a basis of the melted cheese (processed cheese food and processed cheese spread)
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 126 CN 125:2002-CT 04/TBS 041 2002-CT 04/TBS 04 1 67.100.10 Standard for the cream intended for direct consumption Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
127
NC 126: 2002-CT 04/SCT 041
2002-CT 04/TBS 04 1
67.100.10
Standard for the yogurt (yoghurt) and the yogurt sugar (sweetened yogurt)
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 128 CN 127: 2002-CT 04/TBS 041 2002-CT 04/TBS 04 1 67,100 .10 Standard for the yogurt (yoghurt) and flavored products heat-treated after fermentation Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
129
NC 128: 2002-CT 04/SCT 041
2002-CT 04/TBS 04 1
67.100.10
Standard for powders of whey
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/ 2009
74
131 NC 130: 2002-CT 04/TBS 041 2002-CT 04/TBS 04 1 67,100 .10 Standard for milk powder and cream powder Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
153
NC 152: 2002
2002-CT 04/TBS 04 1
13.060.10
Code of Practice for fish and fishery products
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 154 CN 153: 2002-CT 04/TBS 041 2002-CT 04/TBS 04 1 67,120 .30 Standard for sardines and products type canned sardines Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
176
NC 175: 2002-CT 04/SCT 041
2002-CT 04/TBS 04 1
67.100.10
Standard for the "Corned beef "
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 177 CN 176: 2002-CT 04/TBS 041 2002-CT 04/TBS 041 67,100 .10 Standard for the "Lunch on meat" Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
178
NC 177: 2002-CT 04/SCT 041
2002-CT 04/SCT 041
67.100.10
Standard for the cooked ham
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of the 11/04/2009 179 CN 178: 2002-CT 04/TBS 041 2002-CT 04/TBS 041 67.100.10 Standard for pork shoulder cooked Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of the 11/04/ 2009
181
NC 180:2002-CT 04/SCT 041
2002-CT 04/SCT 041
67.100.10
Standard for broths and consumed
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 184 CN 183: 2003 2003-CT 02/TBS 02 1 67,020 Code of international use recommended for meat hygiene fresh Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
185
NC 184: 2003
2003-CT 02/TBS 02 1
67,020
Code of practice recommends international hygiene for the treated products to base of poultry meat
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 191 CN 190: 2002-CT 04/TBS 041 2002-CT 04/TBS 04 1 67,100 .30 Standard for preparations intended for infants and data preparations for special medical purposes for infants Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
192
NC 191: 2002-CT 04/SCT 041
2002-CT 04/TBS 04 1
67.100.30
Standard for the diversified foods of childhood ( "Baby Food" )
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 196 CN 195: 2014 2014-CT 48 01.140.67 Guidelines concerning nutrition labelling Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of the 11/04/ 2009
198
NC 197: 2002-CT 04/SCT 041
2002-CT 04/SCT 041
01.140.67
Standard for food preparations used in the entire diet
Stopped NO. 00331 MINIMIDT/SG/DNQ/CNQ/CJ
of 11/04/2009 199 NC198 : 2002 2002-CT 04/TBS 04 1 01,140 .67 Standard for the food preparations used in the entire diet to energy value very low Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CJ of 11/04/ 2009
205
NC 204: 2002-CT 04/SCT 041
2002-CT 04/TBS 04 1
01.140.67
Code of international use recommended in terms of hygiene for food pre cooked and cooked in collective catering
Order No. 00331 MINIMIDT/SG/DNQ/CNQ/CG
of the 11/04/2009 207 CN 206: 2003-02 2003-CT 02/TBS 02 1 67.160.20 Standard for soft drinks without alcohol Stopped NO. 029 MINIMIDT/CAB of 04/26/ 2007
209
NC 208: 2014
CT 02
67.160.10
Standard for the alcoholic beverages to cereal-based
Stopped NO. 029 MINIMIDT/CAB
of the 04/26/2007 210 209 CN: 2014 CT 02 67,160 .10 Standard for the wine Stopped NO. 029 MINIMIDT/CAB of 04/26/ 2007
211
NC 210: 2014-48
2014-CT 02
67.160.10
Standard for spirit drinks
Stopped NO. 029 MINIMIDT/CAB
of the 04/26/2007 212 211 CN: 2014 CT 02 67.160.10 Standard for the aperitifs Stopped NO. 029 MINIMIDT/CAB of 04/26/ 2007
213
NC 212: 20