iso and food

7/31/2019 Iso and Food

1/4

ISOfood standards create confidencein the products we eat and drink

ISOfood standards provide benefits forall participants in the supply chain, from

farm to transportation and logistics, frommanufacturing to retailing and services,from consumers to regulators and analyticallaboratories

ISObrings all stakeholders on board toshare best practice, promote state-of-the-arttechnology, and ensure safety and quality

ISO& foodQual i ty and safe ty f rom farm to fork


2/4

stakeholders on board, from agriculturalproducers, to food manufacturers,laboratories, regulators, consumers, etc.Working through its network of nationalmembers, its standards bring togetherthe foremost expertise in the world anddisseminate it to both developed anddeveloping countries.

ISO standards are powerful tools fortaking action on global challenges likesustainability and climate change by forexample, disseminating best practice onnew technologies less detrimental to theenvironment.

By implementing voluntary ISO standards,companies make a proactive commitmentto the principles they stand for: quality,transparency, accountability and safety.

Who benefits fromISOstandards ?Industry : Farmers, manufacturers,retailers and service providers benefitfrom not having to comply with multiplespecifications and requirements fordifferent markets. ISO standards makeindustry more competitive and promoteglobal trade. They disseminate bestpractice and innovations so that industrydoes not need to reinvent the wheel, whileat the same time facilitating market accessto the latest technologies.

Regulators : Regulators can rely on trustedinternationally harmonized solutions, whichare continually reviewed and improved,as a technical basis for market-friendlyregulations that meet the expectations of citizens.

Consumers : ISO standards ensure thesafety and quality of products to protectconsumers worldwide. They addressissues of concern to consumers such asnutritional value, labeling and declaration,taste, hygiene, genetically modifiedorganisms, limits on additives, pesticides,contaminants, and so on.

Global standards for global supply chains

Meeting the demands of a rapidly growingworld population requires InternationalStandards to promote the quality and safetyof food, as well as the efficiency of the foodsupply chain, so that we make the best ofour resources in a sustainable way.

ISO what it is, what it achievesISO (International Organization forStandardization) is the worlds largestdeveloper of voluntary InternationalStandards providing benefits for business,government and society.ISO is a network comprising the nationalstandards institutes of 163* countries.ISO standards make a positivecontribution to the world we live in. Theyensure vital features such as quality,ecology, safety, reliability, compatibility,

interoperability, efficiency andeffectiveness and at an economical cost. They facilitate trade, spread knowledge,and share technological advances andgood management practices.

WhyISOstandards for food ? Today more than ever, food productsregularly cross national boundaries atevery stage of the supply chain, from farmto fork. ISO International Standards createconfidence in the products we eat or drink by ensuring the world uses the samerecipe when it comes to food quality,safety and efficiency.

ISO provides a platform for developingpractical tools through commonunderstanding and cooperation with all

Did you know ?

ISO 3591 determines the size of winetasting g lasses. Cheers !ISO 7304 provides cooking times forspaghetti. Bon appetit !ISO 3103 explains how to make theperfect cup of tea. With or without milk ?

ood security

growing worldopulation andrbanization, evolvingating habits, and anncreasing demandor biofuels presenterious challenges fornsuring food security.oday, an est imatedne billion suffer fromunger. Internationaltandards for state-f-the-art foodroduction technol-gy, such as irrigationnd agricultural

machinery, optimizeroduction process

nd ensure that theatest innovations arevailable to farmersnd manufacturersom around the worldincreasing availabil-y of nutritious foodnd bringing downosts.

* As of January 2012


3/4

What

ISOstandards for food ?

From agricultural machinery to logistics,from transportation to manufacturing, fromquality and safety to management andtraceability, from labeling and packagingto storage ISO standards cover everystep of the food and feed supply chain.

Some 1 000* ISO s tandards out of a current tota l of some 19 000* arespecifically dedicated to food, most of them developed by the following technical

committees (TCs) : Food products (ISO/TC 34) Coversthe food and feed chain from primaryproduction to consumption for practicallyall products, from cereals to coffee,from spices to milk and cheese. Nearly800* standards provide terminology,tests, analysis and sampling methods(including for sensory analysis), productspecifications, quality management andrequirements for packaging, storage andtransportation for food and animal feed.

Its recent work addresses food irradiation,detection of genetically modifiedorganisms and molecular biomarkers.

Essential oils (ISO/TC 54) Focuseson essential oils used in food products,perfumes, cosmetics, phytotherapy,aromatherapy, and so on.

Its more than 120* ISO standards helpensure quality in testing, transport,labeling, nomenclature, terminology etc.

Starch and its by-products (ISO/TC 93) Found in foods like potatoes, maize andwheat, starch provides about half of the worlds daily calorie intake, and itsextraction is one of the most importantagro-industries worldwide. ISO standardsprovide valuable methods of analysis forthe indus try.

Fisheries and aquaculture (ISO/TC 234) Aims to promote sustainable developmentof the sector ; outline specifications fortechnical equipment adapted to localenvironments ; improve surveil lanceand management of marine resources ;generate international agreement onterminology and sampling methods ; andensure safety. Examples of standardsunder development include environmentalmonitoring of the seabed impacts fromfinfish farms (ISO 12878) and methodsfor calculating fish-in/fish-out ratios(ISO 16566).

Melamine and milk

In 2008, a numberof children died andmany became serious-ly ill after drinkingmilk contaminated by melamine. Inresponse to thiscrisis, ISO and theInternational Dairy Federation preparedtechnical specifica-tion ISO/TS 15495, which provides arobust internationally recognized means forregulatory authori-ties, manufacturersand producers todetermine the pres-ence of melamine, inorder to ensure theintegrity and safety of milk productsand prevent futureincidents.

Food safety management

ISO has developed a series of standards for food safety managementsystems that can be used by any organization in the food supply chain.It features :

ISO 22000:2005 Overall requirements (by the end of 2010, some18 630 certications to ISO 22000 had been issued in 138 countries)

ISO/TS 22002-1:2009 Specic prerequisites for food manufacturing

ISO/TS 22002-3:2011 Specic prerequisites for farming ISO/TS 22003:2007 Guidelines for audit and certication bodies

ISO 22004:2005 Guidelines for applying ISO 22000

ISO 22005:2007 Traceability in the feed and food chain.


4/4

ISO CentralSecretariat

1, cheminde la Voie-CreuseCase postale 56CH - 1211 Genve 20Switzerland

Tel. +41 22 749 01 11

Fax +41 22 733 34 30

[email protected]

Web www.iso.org

SBN 978-92-67-10562-8 ISO January 2012

Vo lume 1,No. 9, Oc to ber 2 01 0, IS S N 1 7

2 9-8 7 09

G u e s t I n t e r v ie w :

D ir e c t o r G e n e ra l o f C o n s u m e

r s I n te r n a t i o na l

Te s t i ng re s i s ta nce to je t f re s

C o n s u m e r s

ISO Foc us+, w w w.iso.o rg / iso foc

us+

ISOs partners The development of Internat ional Standardscannot take place in isolation. The valueof ISO standards relies heavily on its multi-stakeholder approach, which consolidatescontributions from industry, government,research, academia, internationalorganizations and NGOs representing allstakeholders including consumers and smallbusinesses.

ISO works closely with key organizationsfor the food industry such as the Codex

Alimentar ius Commission (CAC), the Food

and Agriculture Organization, the GlobalFood Safety Initiative, the InternationalDairy Federation, and the World HealthOrganization.

ISOs observer status to the CAC providesan opportunity for the coordination of issuesrelated to a variety of ISO standards that areadopted and used by Codex in its work. ISOalso has observer status at the World TradeOrganizations Committee on TechnicalBarriers to Trade and Committee on Sanitaryand Phytosanitary Measures.

ISO resourcesISOs Website (in English and French, with toplevels in Russian and individual publicationsin other languages)www.iso.orgISO Focus+ magazine (10 editions annually in English and French) www.iso.org/iso/iso-focus-plus

ISO videos youtube.com/PlanetISO

Follow us on Twitter !twitter.com/isostandardsJoin us on Facebook !facebook.com/isostandardsJoin us on Google+ !gplus.to/isostandards

Contact the ISO member

in your country :www.iso.org/isomembers

Proven benets

In a study on the benef its of stand-ards, large Singapo-rean supermarketchain, NTUC Fair-price, estimatedthat the use of justfour standards ledto savings of USD13.6 million overthe last 10 years, as

well as significantly

increasing their op-erational efficiency.

ww w.iso.org/iso/benets_of_standards

iso and food

Documents