67.020 - Processes in the food industry
ICS 67.020 Details
Processes in the food industry
Verfahren in der Lebensmittelindustrie
Procédés dans l'industrie alimentaire
Procesi v živilski industriji
General Information
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- Standard1 pageEnglish languagesale 15% off
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This document addresses a blockchain-based traceability platform for cold chain food which realizes continuous and effective tracking of the cold chain food. The following aspects are included: — it explores issues and considerations for cold chain food traceability, especially during the epidemic outbreak; — it describes scenarios and stakeholders for effective tracking of the cold chain food using the platform; — it describes data elements and processes for the platform; — it presents the platform capabilities such as data tamper resistance, sustainability; — it gives relevant use cases based on the platform.
- Technical report11 pagesEnglish languagesale 15% off
ISO 51900:2009 applies to the minimum requirements for dosimetry needed to conduct research on the effect of radiation on food and agricultural products. Such research includes establishment of the quantitative relationship between absorbed dose and the relevant effects in these products. ISO 51900:2009 also describes the overall requirement for dosimetry in such research, and in reporting of the results. It is necessary that dosimetry be considered as an integral part of the experiment. ISO 51900:2009 applies to research conducted using the following types of ionizing radiation: gamma radiation, X-ray (bremsstrahlung), and electron beams. The purpose of ISO 51900:2009 is to ensure that the radiation source and experimental methodology are chosen such that the results of the experiment will be useful and understandable to other scientists and regulatory agencies. ISO 51900:2009 describes dosimetry requirements for establishing the experimental method and for routine experiments; however, ISO 51900:2009 is not intended to limit the flexibility of the experimenter in the determination of the experimental methodology. ISO 51900:2009 includes tutorial information in the form of notes. ISO 51900:2009 does not include dosimetry requirements for installation qualification or operational qualification of the irradiation facility.
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This document is supplemental to ISO/IEC 17065. It specifies the rules applicable for the audit of a food safety system (FSS) and certification of products, processes and services complying with requirements of a certification scheme that is based on the internationally accepted principles of food safety (e.g. CODEX General Principles of Food Hygiene[8]) and includes management system elements. This document does not apply to certifications that are solely based on product testing (e.g. performed by an organization applying ISO/IEC 17025) or inspection (e.g. performed by an organization applying ISO/IEC 17020) and does not apply to ISO/IEC 17065-based food safety schemes that do not include both internationally accepted principles of food safety and management system elements. It also provides the necessary information and confidence to customers about the way certification of their suppliers has been granted. Certification of FSS is a third-party conformity assessment activity (as described in ISO/IEC 17000:2020, 4.3) and bodies performing this activity are third-party conformity assessment bodies. NOTE This document can be used as a criteria document for the accreditation or peer assessment of certification bodies which seek to be recognized as being competent to certify that an organization’s products, processes and services and its FSS comply with the requirements of a certification scheme. It is also intended to be used as a criteria document by regulatory authorities and industry consortia which engage in direct recognition of certification bodies to certify that an organization’s FSS complies with a certification scheme’s requirements. Some of its requirements can also be useful to other parties involved in the conformity assessment of such certification bodies, and in the conformity assessment of bodies that undertake to certify the compliance of an FSS with additional criteria. FSS certification does not attest to the safety or fitness of the products of an organization within the food chain. However, certification requires an organization to meet all applicable food-safety-related statutory and regulatory requirements through its FSS.
- Standard32 pagesEnglish languagesale 15% off
- Standard34 pagesFrench languagesale 15% off
This document specifies the requirements for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000 (or other specified FSMS requirements). It also provides the necessary information and confidence to customers about the way certification of their suppliers has been granted. Certification of FSMS is a third-party conformity assessment activity (as described in ISO/IEC 17000:2020, 4.3), and bodies performing this activity are third-party conformity assessment bodies. NOTE 1 In this document, the terms “product” and “service” are used separately (in contrast with the definition of “product” given in ISO/IEC 17000). NOTE 2 This document can be used as a criteria document for the accreditation or peer assessment of certification bodies which seek to be recognized as being competent to certify that an FSMS complies with ISO 22000 or other sets of specified FSMS requirements. It is also intended to be used as a criteria document by regulatory authorities and industry consortia which engage in direct recognition of certification bodies to certify that an FSMS complies with ISO 22000. Some of its requirements can also be useful to other parties involved in the conformity assessment of such certification bodies, and in the conformity assessment of bodies that undertake to certify the compliance of FSMS with criteria additional to, or other than, those in ISO 22000. FSMS certification does not attest to the safety or fitness of the products of an organization within the food chain. However, an FSMS requires an organization to meet all applicable food-safety-related statutory and regulatory requirements through its management system. NOTE 3 Certification of an FSMS according to ISO 22000 is a management system certification, not a product certification. Other FSMS users can use the concepts and requirements of this document provided that the requirements are adapted as necessary.
- Standard26 pagesEnglish languagesale 15% off
- Standard28 pagesFrench languagesale 15% off
This document provides guidance on using ISO 26000:2010 in the food chain by focusing on the major aspects from its seven core subjects, namely organizational governance, human rights, labour practices, environment, fair operating practices, consumer issues and community involvement and development The main objective is to help organizations in the food chain, regardless of their size or location, to draw up a list of recommendations and move towards a more socially responsible behaviour.
- Technical specification40 pagesEnglish languagesale 15% off
- Technical specification40 pagesEnglish languagesale 15% off
- Technical specification42 pagesFrench languagesale 15% off
- Technical specification42 pagesFrench languagesale 15% off
This document specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) for transport and storage in the food chain to assist in controlling food safety hazards. This document is applicable to all organizations, regardless of size or complexity, that are involved in transport and storage activities across the food supply chain and that wish to implement PRPs in such a way as to address the requirements specified in ISO 22000. This document is neither designed nor intended for use in other parts of the food supply chain or in isolation. In this document, transport and storage is aligned with ISO/TS 22003:2013, Annex A, Category G. This document includes all food and feed products and food packaging and packaging materials. Live animals are excluded from the scope of this document except when intended for direct consumption, e.g. molluscs, crustaceans and live fish.
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- Technical specification15 pagesEnglish languagesale 15% off
- Technical specification16 pagesFrench languagesale 15% off
- Technical specification16 pagesFrench languagesale 15% off
This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:
a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;
b) to demonstrate compliance with applicable statutory and regulatory food safety requirements;
c) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;
d) to effectively communicate food safety issues to interested parties within the food chain;
e) to ensure that the organization conforms to its stated food safety policy;
f) to demonstrate conformity to relevant interested parties;
g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.
All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.
This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally-developed elements in their FSMS.
Internal and/or external resources can be used to meet the requirements of this document.
- Standard49 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard – translation77 pagesSlovenian and English languagesale 10% offe-Library read for1 day
This document specifies requirements for a food safety management system (FSMS) to enable an
organization that is directly or indirectly involved in the food chain:
a) to plan, implement, operate, maintain and update a FSMS providing products and services that are
safe, in accordance with their intended use;
b) to demonstrate compliance with applicable statutory and regulatory food safety requirements;
c) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate
conformity with them;
d) to effectively communicate food safety issues to interested parties within the food chain;
e) to ensure that the organization conforms to its stated food safety policy;
f) to demonstrate conformity to relevant interested parties;
g) to seek certification or registration of its FSMS by an external organization, or make a selfassessment
or self-declaration of conformity to this document.
All requirements of this document are generic and are intended to be applicable to all organizations
in the food chain, regardless of size and complexity. Organizations that are directly or indirectly
involved include, but are not limited to, feed producers, animal food producers, harvesters of wild
plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations
providing food services, catering services, cleaning and sanitation services, transportation, storage
and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and
other food contact materials.
This document allows any organization, including small and/or less developed organizations (e.g. a
small farm, a small packer-distributor, a small retail or food service outlet) to implement externallydeveloped
elements in their FSMS.
Internal and/or external resources can be used to meet the requirements of this document.
- Standard49 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard – translation77 pagesSlovenian and English languagesale 10% offe-Library read for1 day
This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain: a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use; b) to demonstrate compliance with applicable statutory and regulatory food safety requirements; c) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them; d) to effectively communicate food safety issues to interested parties within the food chain; e) to ensure that the organization conforms to its stated food safety policy; f) to demonstrate conformity to relevant interested parties; g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document. All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials. This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally-developed elements in their FSMS. Internal and/or external resources can be used to meet the requirements of this document.
- Standard37 pagesEnglish languagesale 15% off
- Standard42 pagesFrench languagesale 15% off
- Standard42 pagesSpanish languagesale 15% off
This document provides requirements and guidance for the implementation of the animal welfare
principles as described in the introduction to the recommendations for animal welfare of the OIE TAHC
(Chapter 7.1).
This document applies to terrestrial animals bred or kept for the production of food or feed. The
following areas are excluded: animals used for research and educational activities, animals in animal
shelters and zoos, companion animals, stray and wild animals, aquatic animals, killing for public
or animal health purposes under the direction of the competent authority, humane killing traps for
nuisance and fur species.
Application of this document is limited to aspects for which process or species-specific chapters are
available in the OIE TAHC. At the time of publication of this document, they are:
— Chapter 7.2: Transport of animals by sea;
— Chapter 7.3: Transport of animals by land;
— Chapter 7.4: Transport of animals by air;
— Chapter 7.5: Slaughter of animals;
— Chapter 7.9: Animal welfare and beef cattle production systems;
— Chapter 7.10: Animal welfare and broiler chicken production systems; and
— Chapter 7.11: Animal welfare and dairy cattle production systems.
This document is designed to guide users in conducting a gap analysis and developing an animal welfare
plan that is aligned with the OIE TAHC. It can also be used to facilitate the implementation of any public
or private sector animal welfare standards that meet at least the OIE TAHC.
The scope of this document is intended to be revised as the animal welfare provisions of the OIE TAHC
are supplemented or amended.
- Technical specification13 pagesEnglish languagesale 10% offe-Library read for1 day
- Technical specification8 pagesEnglish languagesale 15% off
- Technical specification8 pagesEnglish languagesale 15% off
- Technical specification10 pagesFrench languagesale 15% off
- Technical specification10 pagesFrench languagesale 15% off
ISO/TS 34700:2016 provides requirements and guidance for the implementation of the animal welfare principles as described in the introduction to the recommendations for animal welfare of the OIE TAHC (Chapter 7.1). ISO/TS 34700:2016 applies to terrestrial animals bred or kept for the production of food or feed. The following areas are excluded: animals used for research and educational activities, animals in animal shelters and zoos, companion animals, stray and wild animals, aquatic animals, killing for public or animal health purposes under the direction of the competent authority, humane killing traps for nuisance and fur species. Application of this document is limited to aspects for which process or species-specific chapters are available in the OIE TAHC. At the time of publication of this document, they are: - Chapter 7.2: Transport of animals by sea; - Chapter 7.3: Transport of animals by land; - Chapter 7.4: Transport of animals by air; - Chapter 7.5: Slaughter of animals; - Chapter 7.9: Animal welfare and beef cattle production systems; - Chapter 7.10: Animal welfare and broiler chicken production systems; and - Chapter 7.11: Animal welfare and dairy cattle production systems. This document is designed to guide users in conducting a gap analysis and developing an animal welfare plan that is aligned with the OIE TAHC. It can also be used to facilitate the implementation of any public or private sector animal welfare standards that meet at least the OIE TAHC. The scope of this document is intended to be revised as the animal welfare provisions of the OIE TAHC are supplemented or amended.
- Technical specification13 pagesEnglish languagesale 10% offe-Library read for1 day
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This European Standard specifies hygiene requirements which establish prerequisites for production of hot beverages, such as coffee and coffee specialities, tea, cocoa and dairy beverages from hot beverage appliances for commercial and household use in conformity with the food hygiene regulations and for placing on the market. Appliances for self-service are within the scope of this standard.
For this purpose, this standard specifies general hygienic requirements for the construction, material and operation of the appliances concerned. It contains, in particular, requirements for hygienic and professional operation, for cleaning, disinfection and descaling as well as requirements for a migration test.
This European Standard applies to appliances before their entering on the market (new machines) and it also gives an informative Annex for appliances already in use (see Annex A).
This European Standard does not deal with any requirements relevant to work safety. This European Standard deals neither with electrical safety nor with performance requirements. EN 60335 2 15 and EN 60335 2 75 are used for commercially used appliances. Methods for measuring the performance of electric household coffee makers are provided in EN 60661.
- Standard12 pagesEnglish languagesale 10% offe-Library read for1 day
This Technical Specification defines the rules applicable for the audit and certification of a food safety
management system (FSMS) complying with the requirements given in ISO 22000 (or other sets of
specified FSMS requirements). It also provides the necessary information and confidence to customers
about the way certification of their suppliers has been granted.
Certification of FSMS is a third-party conformity assessment activity (as described in ISO/IEC 17000:2004,
5.5), and bodies performing this activity are third-party conformity assessment bodies.
NOTE 1 In this Technical Specification, the terms “product” and “service” are used separately (in contrast with
the definition of “product” given in ISO/IEC 17000).
NOTE 2 This Technical Specification can be used as a criteria document for the accreditation or peer assessment
of certification bodies which seek to be recognized as being competent to certify that an FSMS complies with
ISO 22000. It is also intended to be used as a criteria document by regulatory authorities and industry consortia
which engage in direct recognition of certification bodies to certify that an FSMS complies with ISO 22000. Some of
its requirements could also be useful to other parties involved in the conformity assessment of such certification
bodies, and in the conformity assessment of bodies that undertake to certify the compliance of FSMS with criteria
additional to, or other than, those in ISO 22000.
FSMS certification does not attest to the safety or fitness of the products of an organization within
the food chain. However, ISO 22000 requires an organization to meet all applicable food-safety-related
statutory and regulatory requirements through its management system.
NOTE 3 Certification of an FSMS according to ISO 22000 is a management system certification, not a product
certification.
Other FSMS users can use the concepts and requirements of this Technical Specification provided that
the requirements are adapted as necessary.
- Technical specification31 pagesEnglish languagesale 10% offe-Library read for1 day
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This part of ISO/TS 22002 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering. This part of ISO/TS 22002 is applicable to all organizations which are involved in the processing, preparation, distribution, transport, and serving of food and meals and wish to implement PRPs in accordance with the requirements specified in ISO 22000:2005, 7.2. The scope of this part of ISO/TS 22002 includes catering, air catering, railway catering, banquets, among others, in central and satellite units, school and industry dining rooms, hospitals and healthcare facilities, hotels, restaurants, coffee shops, food services, and food stores. Users of catering can belong to vulnerable groups, such as children, elderly and/or ill people. In some countries, the term “food services” is used synonymously with catering. The application of this part of ISO/TS 22002 does not exempt the user from compliance with current and applicable legislation. Where local legal requirements are in specified for parameters (temperatures, among others) given in this part of ISO/TS 22002, the local requirements shall be used by the food business. Catering operations are diverse in nature and not all of the requirements specified in this part of ISO/TS 22002 apply to an individual establishment or process. Although the use of this part of ISO/TS 22002 is not mandatory for complying with the requirements in ISO 22000:2005, 7.2, there is a requirement for deviations (exclusions made or alternative measures implemented) to be justified and documented when this part of ISO/TS 22002 is used as reference for the PRPs implemented. It is not intended for such deviations to affect the ability of the organization to comply with the requirements of ISO 22000. This part of ISO/TS 22002 s pecifies d etailed r equirements t o b e c onsidered i n r elation t o ISO 22000:2005, 7.2.3. In addition, this part of ISO/TS 22002 adds other aspects such as product recall procedures which are considered relevant to catering operations. This part of ISO/TS 22002 is intended to be used when establishing, implementing, and maintaining the PRPs specific to the organization(s) in accordance with ISO 22000.
- Technical specification23 pagesEnglish languagesale 10% offe-Library read for1 day
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This Technical Specification specifies a horizontal method for the molecular detection of clostridia carrying botulinum neurotoxin A, B, E, and F genes by a PCR method. This method detects the genes and not the toxins, therefore a positive result does not necessarily mean the presence of these toxins in the sample investigated. This Technical Specification is applicable to products for human consumption, animal feed, and environmental samples. The PCR assays for detection of genetic sequences encoding specific toxin types are described in Annexes B and C.
- Technical specification55 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 14470:2011 specifies requirements for the development, validation and routine control of the process of irradiation using ionizing radiation for the treatment of food, and establishes guidelines for meeting the requirements. ISO 14470:2011 covers irradiation processes using the radionuclides 60Co or 137Cs, electron beams or X-ray generators. The requirements given in ISO 14470:2011 are the minimum necessary to control the food irradiation process. ISO 14470:2011 does not specify requirements for the primary production and/or harvesting, post-harvest treatment, storage and shipment, and packaging for foods that are to be irradiated. Only those aspects of the food production directly related to the irradiation process that may affect the safety or quality of the irradiated food are addressed. ISO 14470:2011 does not specify requirements for occupational safety associated with the design and operation of irradiation facilities. ISO 14470:2011 does not cover measuring or inspection devices that utilize ionizing radiation. The application of ISO 14470:2011 does not exempt the user from compliance with current and applicable legislation.
- Standard20 pagesEnglish languagesale 15% off
- Standard20 pagesEnglish languagesale 15% off
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- Standard20 pagesFrench languagesale 15% off
- Standard20 pagesRussian languagesale 15% off
- Standard26 pagesRussian languagesale 15% off
This International Standard gives guidelines to assist crop producers in the adoption of ISO 9001:2008[1] for crop production processes. The term “crop” includes seasonal crops (such as grains, pulses, oilseeds, spices, fruit and vegetables), row-planted crops that are cultivated, perennial crops that are managed over a period of time, and wild crops that are not formally planted or managed. Horticultural crops provide an even broader range of types from annual and perennial fruits, vegetables, and ornamental flowering plants, to perennial shrubs and trees, and root crops. These diverse crops require a broad range of planting, cultivating, pest control, and harvesting methods and practices. Decisions regarding planting, growing, and harvesting activities can be similar, although specific steps can be quite different when considering the range of crops.
This International Standard gives guidelines on the use and application of ISO 9001:2008[1] to the
establishment and management of a quality management system (QMS) by an organization involved in crop production.
This International Standard is not intended to change, add or reduce the requirements of ISO 9001:2008[1], nor is it intended for certification.
Further down the supply chain, in manufacturing processes, the language of ISO 9001:2008[1], ISO 15161[4], or ISO 22000[6] is considered more appropriate. The need for an ISO 9001:2008[1]-based system containing agricultural terminology became apparent due to difficulties in the interpretation of the language of ISO 9001:2008[1] for crop production applications.
- Standard75 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard63 pagesEnglish languagesale 15% off
- Standard63 pagesEnglish languagesale 15% off
- Standard80 pagesRussian languagesale 15% off
- Standard63 pagesRussian languagesale 15% off
This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. This Technical Specification is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7. This Technical Specification is neither designed nor intended for use in other parts of the food supply chain. Food manufacturing operations are diverse in nature and not all of the requirements specified in this Technical Specification apply to an individual establishment or process. Where exclusions are made or alternative measures implemented, these need to be justified and documented by a hazard analysis, as described in ISO 22000:2005, 7.4. Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements. Examples of such exclusions include the additional aspects relevant to manufacturing operations listed under 1), 2), 3), 4), and 5) below.
- Technical specification24 pagesEnglish languagesale 10% offe-Library read for1 day
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- Technical specification – translation30 pagesSlovenian and English languagesale 10% offe-Library read for1 day
ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. ISO/TS 22002-1:2009 is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7. ISO/TS 22002-1:2009 is neither designed nor intended for use in other parts of the food supply chain. Food manufacturing operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-1:2009 apply to an individual establishment or process. Where exclusions are made or alternative measures implemented, these need to be justified and documented by a hazard analysis, as described in ISO 22000:2005, 7.4. Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements. Examples of such exclusions include the additional aspects relevant to manufacturing operations listed under 1), 2), 3), 4), and 5) below. ISO/TS 22002-1:2009 specifies detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3: a) construction and layout of buildings and associated utilities; b) layout of premises, including workspace and employee facilities; c) supplies of air, water, energy, and other utilities; d) supporting services, including waste and sewage disposal; e) suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance; f) management of purchased materials; g) measures for the prevention of cross-contamination; h) cleaning and sanitizing; i) pest control; j) personnel hygiene. In addition, ISO/TS 22002-1:2009 adds other aspects which are considered relevant to manufacturing operations: 1) rework; 2) product recall procedures; 3) warehousing; 4) product information and consumer awareness; 5) food defence, biovigilance, and bioterrorism.
- Technical specification24 pagesEnglish languagesale 10% offe-Library read for1 day
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ISO 22006:2009 gives guidelines to assist crop producers in the adoption of ISO 9001:2008 for crop production processes. The term "crop" includes seasonal crops (such as grains, pulses, oilseeds, spices, fruit and vegetables), row-planted crops that are cultivated, perennial crops that are managed over a period of time, and wild crops that are not formally planted or managed. Horticultural crops provide an even broader range of types from annual and perennial fruits, vegetables, and ornamental flowering plants to perennial shrubs and trees, and root crops. These diverse crops require a broad range of planting, cultivating, pest control, and harvesting methods and practices. Decisions regarding planting, growing, and harvesting activities can be similar, although specific steps can be quite different when considering the range of crops. ISO 22006:2009 gives guidelines on the use and application of ISO 9001:2008 to the establishment and management of a quality management system (QMS) by an organization involved in crop production. ISO 22006:2009 is not intended to change, add or reduce the requirements of ISO 9001:2008, nor is it intended for certification. Further down the supply chain, in manufacturing processes, the language of ISO 9001:2008, ISO 15161 or ISO 22000 is considered more appropriate. The need for an ISO 9001:2008-based system containing agricultural terminology became apparent due to difficulties in the interpretation of the language of ISO 9001:2008 for crop production applications.
- Standard75 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard63 pagesEnglish languagesale 15% off
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- Standard80 pagesRussian languagesale 15% off
- Standard63 pagesRussian languagesale 15% off
This European Standard specifies requirements for a hygiene management system for manufacturers and suppliers of food packaging including storage and transportation.
This European Standard enables an organization to:
- plan, design, implement, operate, maintain and update a hazard analysis and risk assessment system that ensures the production of food packaging materials conforming with the hygiene requirements;
- demonstrate conformity with agreed customers’ hygiene requirements;
- demonstrate the effectiveness of the system;
- help food manufacturers to provide adequate evidence to compliance with food and packaging safety regulations;
- ensure that it complies with its stated hygiene policy;
- demonstrate such compliance to other interested parties;
- seek registration or certification of its food packaging hygiene management system by an external organization.
This European Standard can be applied to all organizations wishing to implement an adequate and effective hygiene management system in the field of food packaging manufacturing including producers and suppliers of materials and services to the packaging manufacturers.
It is intended that this European Standard be applied in conjunction with a quality management system such as EN ISO 9001.
It may be appropriate to apply this European Standard to other articles and items coming into contact with food and to packaging of products other than food.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies requirements for a hygiene management system for manufacturers and suppliers of food packaging including storage and transportation.
This European Standard enables an organization to:
- plan, design, implement, operate, maintain and update a hazard analysis and risk assessment system that ensures the production of food packaging materials conforming with the hygiene requirements;
- demonstrate conformity with agreed customers’ hygiene requirements;
- demonstrate the effectiveness of the system;
- help food manufacturers to provide adequate evidence to compliance with food safety regulations;
- ensure that it complies with its stated hygiene policy;
- demonstrate such compliance to other interested parties;
- seek registration or certification of its food packaging hygiene management system by an external organization.
This European Standard can be applied to all organizations wishing to implement an adequate and effective hygiene management system in the field of food packaging manufacturing including suppliers of materials and services to the packaging manufacturers.
It is intended that this European Standard be applied in conjunction with a quality management system such as ISO 9001.
NOTE It may be appropriate to apply this European Standard to other articles and items coming into contact with food and to packaging of products other than food.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 21469:2006 specifies hygiene requirements for the formulation, manufacture, use and handling of lubricants which, during manufacture and processing, can come into incidental contact (e.g. through heat transfer, load transmission, lubrication or the corrosion protection of machinery) with products and packaging used in the food, food-processing, cosmetics, pharmaceutical, tobacco or animal-feeding-stuffs industries. It is not applicable to substances used as product additives or to those in direct product contact, but confines itself to hygiene without addressing occupational health and safety matters.
- Standard13 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 21469:2006 specifies hygiene requirements for the formulation, manufacture, use and handling of lubricants which, during manufacture and processing, can come into incidental contact (e.g. through heat transfer, load transmission, lubrication or the corrosion protection of machinery) with products and packaging used in the food, food-processing, cosmetics, pharmaceutical, tobacco or animal-feeding-stuffs industries. It is not applicable to substances used as product additives or to those in direct product contact, but confines itself to hygiene without addressing occupational health and safety matters.
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ISO 8086|IDF 121:2004 gives general guidelines for inspection and sampling procedures to be used to check the effectiveness of cleaning and disinfection methods used in dairy plants and receiving stations, including milk-collection tankers. It deals with visual inspection, sampling from plant surfaces (product line, bottle washing equipment, containers, etc.), re-usable product containers, air, sampling of water and aqueous solutions other than those added to the product, and sampling of raw materials and products. ISO 8086|IDF 121:2004 does not cover equipment normally installed in farms (e.g. milking machinery or refrigerated bulk milk tanks), nor does it deal with the equally important areas of health and hygiene of personnel, factory environment, internal arrangement of the factory, methods of cleaning, packaging materials brought in new from outside (paper, cardboard, plastic, new bottles, etc.), food ingredients and additives, selection of number of units and treatment of the sample in the laboratory.
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This draft European Standard specifies a method for the detection of meat containing bone and fish containing bone which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum or electron paramagnetic resonance (EPR) spectrum of the bones. On the basis of results of analysis of meat containing bone from duck, frog, goose, chicken, hare, lamb, turkey, beef and pork, it is assumed that the same signals occur when other animal species are analysed.
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- Draft4 pagesEnglish languagesale 10% offe-Library read for1 day
This document provides technical definitions of terms relating to authenticity and fraud when referring to food products. All terms and definitions are in the context of food supply chains, but most of them can also be applied when referring to feed products and the feed supply chain.
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This document specifies a method for the identification of meat derived from mammals and birds to the level of genus or species and allows the identification of a large number of commercially important as well as exotic meat species using DNA barcoding.
This method was validated on DNA isolated from single pieces of raw meat. This method can also be used for the identification of single meat animal species in some processed products.
The described method is unsuitable for the analysis of highly processed foods with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex meat products containing mixtures of two or more meat species.
The identification of meat species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) or the cytochrome c oxidase I gene (cox1, syn COI) or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases.
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This document specifies a method for the taxonomic identification of a single bivalve or piece of bivalve to the genus or species level using DNA barcoding. It allows the identification of a large number of commercially important bivalve species.
This method was validated on raw mussels. Laboratory experience indicates additional applicability to processed bivalve products, e.g. cold smoked, hot smoked, salted, frozen, cooked, fried, and deep-fried samples.
The described method is usually unsuitable for the analysis of highly processed foods, e.g. tins of mussels, with highly degraded DNA where the fragment lengths are not sufficient for amplification of the target. Furthermore, it is not applicable for complex seafood products containing mixtures of two or more bivalve species.
The identification of bivalve species is carried out by PCR amplification of a segment of the mitochondrial 16S rRNA gene, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases.
- Draft16 pagesEnglish languagesale 10% offe-Library read for1 day
This document provides technical definitions of terms relating to authenticity and fraud when referring to food products. All terms and definitions are in the context of food supply chains, but most of them can also be applied when referring to feed products and the feed supply chain.
- Draft13 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a procedure for the identification of single bivalves to the level of genus or species.
The identification of bivalve species is carried out by PCR amplification of a segment of the mitochondrial 16S rRNA gene [1], [2] followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases [5]. The methodology allows the identification of a large number of commercially important bivalve species.
This method has been successfully validated on raw mussels, however, laboratory experience is available that it can also be applied to processed, e.g. cold smoked, hot smoked, salted, frozen, cooked, fried, deep-fried samples.
This document is usually unsuitable for the analysis of highly processed foods, e.g. tins of mussels, with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex seafood products containing mixtures of two or more bivalve species.
- Draft16 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a procedure for the identification of meat and meat products derived from mammalia and poultry to the level of genus or species.
The identification of meat species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) [1] or the cytochrome c oxidase I gene (COI) [2], or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases [3], [4]. The methodology allows the identification of a large number of frequently used as well as exotic meat species in foodstuffs.
The decision whether the cytb or COI gene segment or both are used for meat identification depends on the declared meat species, the applicability of the PCR method for the meat species and the availability of comparative sequences in the public databases.
This method has been successfully validated on raw meat, however, laboratory experience is available that it can also be applied to processed meat products.
This document is usually unsuitable for the analysis of highly processed foods with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex meat products containing mixtures of two or more meat species.
- Draft19 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:
a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;
b) to demonstrate compliance with applicable statutory and regulatory food safety requirements;
c) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;
d) to effectively communicate food safety issues to interested parties within the food chain;
e) to ensure that the organization conforms to its stated food safety policy;
f) to demonstrate conformity to relevant interested parties;
g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.
All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.
This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally-developed elements in their FSMS.
Internal and/or external resources can be used to meet the requirements of this document.
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This International Standard provides generic advice on the application of ISO 22000.
This International Standard does not create, alter or replace any of the requirements in ISO 22000.
As individual organizations are free to choose the necessary methods and approaches to fulfil the
requirements of ISO 22000, the guidance provided by this International Standard, are under no
circumstances, to be considered a requirement.
This International Standard has been drafted to enhance acceptance and use of ISO 22000-based
food safety management systems (FSMS), as well as to improve understanding, communication and
coordination between organizations in the food chain.
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AFNOR - Translation
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ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 specifies requirements to enable an organization
-- to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
-- to demonstrate compliance with applicable statutory and regulatory food safety requirements,
-- to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
-- to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
-- to ensure that the organization conforms to its stated food safety policy,
-- to demonstrate such conformity to relevant interested parties, and
-- to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.
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- Standard – translation62 pagesSlovenian and English languagesale 10% offe-Library read for1 day
AFNOR - Translation
- Corrigendum3 pagesFrench languagesale 10% offe-Library read for1 day
ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 specifies requirements to enable an organization
-- to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
-- to demonstrate compliance with applicable statutory and regulatory food safety requirements,
-- to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
-- to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
-- to ensure that the organization conforms to its stated food safety policy,
-- to demonstrate such conformity to relevant interested parties, and
-- to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.
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- Standard – translation62 pagesSlovenian and English languagesale 10% offe-Library read for1 day
This Technical Specification
⎯defines the rules applicable for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000 (or other sets of specified FSMS requirements), and
⎯provides the necessary information and confidence to customers about the way certification of their suppliers has been granted.
Certification of FSMSs (named “certification” in this Technical Specification) is a third-party conformity assessment activity (see ISO/IEC 17000:2004, 5.5). Bodies performing this activity are therefore third-party conformity assessment bodies (named “certification body/bodies” in this Technical Specification).
NOTE 1 Certification of an FSMS is sometimes also called “registration”, and certification bodies are sometimes called “registrars”.
NOTE 2 A certification body can be non-governmental or governmental (with or without regulatory authority).
NOTE 3 This Technical Specification is primarily intended to be used as a criteria document for the accreditation or peer assessment of certification bodies which seek to be recognized as being competent to certify that an FSMS complies with ISO 22000. It is also intended to be used as a criteria document by regulatory authorities and industry consortia which engage in direct recognition of certification bodies to certify that an FSMS complies with ISO 22000. Some of its
requirements could also be found useful by any other parties involved in the conformity assessment of such certification bodies, and in the conformity assessment of any bodies that undertake to certify the compliance of FSMSs with criteria additional to or other than those in ISO 22000.
FSMS certification does not attest to the safety or fitness of the products of an organization within the food chain. However, ISO 22000 requires an organization to meet all applicable food-safety-related statutory and regulatory requirements through its management system.
It is important to note that certification of an FSMS according to ISO 22000 is a management system certification and not a product certification.
Other FSMS users can use the concepts and requirements of this Technical Specification provided that the requirements are adapted as necessary.
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This Technical Specification provides generic guidance that can be applied in the use of ISO 22000.
NOTE Where a subclause of ISO 22000 is not mentioned, guidance is not given.
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ISO 22004:2014 provides generic advice on the application of ISO 22000. ISO 22004:2014 does not create, alter or replace any of the requirements in ISO 22000. As individual organizations are free to choose the necessary methods and approaches to fulfil the requirements of ISO 22000, the guidance provided by this ISO 22004:2014, are under no circumstances, to be considered a requirement.
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ISO/TS 22003:2013 defines the rules applicable for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000 (or other sets of specified FSMS requirements). It also provides the necessary information and confidence to customers about the way certification of their suppliers has been granted.
- Technical specification31 pagesEnglish languagesale 10% offe-Library read for1 day
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ISO 51900:2009 applies to the minimum requirements for dosimetry needed to conduct research on the effect of radiation on food and agricultural products. Such research includes establishment of the quantitative relationship between absorbed dose and the relevant effects in these products. ISO 51900:2009 also describes the overall requirement for dosimetry in such research, and in reporting of the results. It is necessary that dosimetry be considered as an integral part of the experiment. ISO 51900:2009 applies to research conducted using the following types of ionizing radiation: gamma radiation, X-ray (bremsstrahlung), and electron beams. The purpose of ISO 51900:2009 is to ensure that the radiation source and experimental methodology are chosen such that the results of the experiment will be useful and understandable to other scientists and regulatory agencies. ISO 51900:2009 describes dosimetry requirements for establishing the experimental method and for routine experiments; however, ISO 51900:2009 is not intended to limit the flexibility of the experimenter in the determination of the experimental methodology. ISO 51900:2009 includes tutorial information in the form of notes. ISO 51900:2009 does not include dosimetry requirements for installation qualification or operational qualification of the irradiation facility.
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ISO/TS 22003:2007 defines the rules applicable for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000:2005 (or other sets of specified FSMS requirements), and provides the necessary information and confidence to customers about the way certification of their suppliers has been granted. FSMS certification does not attest to the safety or fitness of the products of an organization within the food chain. However, ISO 22000:2005 requires an organization to meet all applicable food-safety-related statutory and regulatory requirements through its management system.
- Technical specification16 pagesEnglish languagesale 15% off
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This European Standard specifies a test method (phase 1) and the minimum requi- rement for bactericidal activity of chemical disinfectant and antiseptic products that form a homogeneous physically stable preparation in water. The Draft European Standard is applicable to products for use in agricultural (but not crop protection), domestic service, food hygiene and other industrial fields, institutional, medical and veterinary applications.
- Standard32 pagesEnglish languagesale 10% offe-Library read for1 day
ISO/TS 22004:2005 provides generic guidance that can be applied in the use of ISO 22000.
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