The National Institute of Quality (INACAL), thru Directoral Resolution No. 000011-2026-INACAL/DN, approved eight Peruvian Technical Standards (NTP) and one Peruvian Technical Specification (ETP), which establish requirements, testing methods, good practices, and technical guidelines for activities related to the food chain, the dairy industry, cocoa, and food additives.

The following are the approved technical documents:

1. ETP-ISO/TS 15213-3:2026. Food chain microbiology. Horizontal method for the detection and enumeration of Clostridium spp. Part 3. 1st Edition. This Peruvian Technical Specification establishes a horizontal method for the detection of Clostridium (C.) perfringens.
2. NTP-ISO 2173:2026. Fruit and vegetable products. Determination of soluble solids. Refractometric method. 1st Edition. This standard specifies a refractometric method for the determination of soluble solids in fruit and vegetable products.
3. NTP 105.002:2026. MILK AND DAIRY PRODUCTS. Good practices in artisanal cheese making. 2nd Edition. Good hygienic, sanitary, and artisanal cheese-making practices are established, taking into consideration the requirements of the facilities and the safety and well-being of the workers.
4. NTP-ISO 6092:2026. Powdered milk. Determination of titratable acidity. 1st Edition. Specify a routine method for determining the titratable acidity of all types of powdered milk, applicable in quality control and routine analysis.
5. NTP 100.107:2026. FOOD ADDITIVES. Determination of heavy metals. 1st Edition. It establishes the methodology for determining heavy metals (antimony, barium, cadmium, lead, copper, chromium, and zinc) in food additives, using atomic absorption spectrophotometry (AAS) or inductively coupled plasma (ICP).
6. NTP 209.064:2026. FOOD ADDITIVES. Unmodified corn starch. Requirements. 2nd Edition. It establishes the requirements and testing methods that non-modified corn starch (Zea mays) (corn starch) must meet, intended for human consumption after processing.
7. NTP 107.316:2026. COCOA AND CHOCOLATE. Minimum requirements for the implementation of a cocoa quality control laboratory. 1st Edition. It establishes the requirements for the implementation of cocoa quality control laboratories in its forms: cocoa beans, cocoa paste, and nibs, with the aim of ensuring food that meets physical and sensory quality parameters.