IEC 63169:2020 deals with a test to simulate the weight loss of leafy produce, given certain conditions of temperature, humidity and air movement in one or more test zones. The test can only be applied to spaces larger than 200 mm × 150 mm ×100 mm (L × W × H).
The aim of the test is to measure the weight loss rate by measuring the weight of a test tray prior to the test and after a given duration.
Weight loss is one of the considerations for shelf life of produce. Other considerations such as ...
view more

    • sale 15% off
    • Standard
      37 pages
      English and French language

ISO/TS 19657:2017 specifies definitions and technical criteria (acceptable sources, materials and processes) to be fulfilled for food ingredients to be considered as natural. ISO/TS 19657:2017 is applicable to food ingredients. ISO/TS 19657:2017 is applicable in business-to-business communication (B2B) only. It does not apply to product communication to consumers (i.e. voluntary and mandatory labelling). ISO/TS 19657:2017 does not apply to human safety, environmental safety, socio-economic consi...view more

    • sale 15% off
    • Technical specification
      4 pages
      English language

ISO/TS 22002-6:2016 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling feed safety hazards in feed and animal food and in materials intended for use in the production of feed and animal food. Feed safety hazards in this context relate to attributes that have a potential to affect adversely animal and/or human health. Prerequisite programmes are intended to ensure feed safety and to prevent, control and detect potential co...view more

    • sale 15% off
    • Technical specification
      13 pages
      English language
    • sale 15% off
    • Technical specification
      14 pages
      French language
    • sale 15% off
    • Technical specification
      13 pages
      English language

This European Standard specifies a method for the determination of vitamin E in foods by high performance liquid chromatography (HPLC). The determination of vitamin E content is carried out by measurement of α-, β , γ- and δ-tocopherol. This method has been validated in two interlaboratory studies. The first study was for the analysis of α-tocopherol in margarine and milk powder ranging from 9,89 mg/100 g to 24,09 mg/100 g. The second study was for the analysis of α-, β-, γ- and δ-tocopherol in ...view more

    • sale 10% off
    • Standard
      20 pages
      English language
    • e-Library read for
      1 day

This European Standard specifies a method for the determination of vitamin A in foodstuffs by high performance liquid chromatography (HPLC). This method has been validated in an interlaboratory study with samples of margarine and milk powder with all-E-retinol levels ranging from 653 µg/100 g to 729 µg/100 g and with 13-Z-retinol levels ranging from 30 µg/100 g to 39 µg/100 g. The determination of vitamin A content is carried out by the measurement of all-E-retinol, 13-Z-retinol and β-carotene. ...view more

    • sale 10% off
    • Standard
      16 pages
      English language
    • e-Library read for
      1 day

This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging. This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products. This Technical Specification is not designed or intended for use in other parts or activities of the food supply chain. Food ...view more

    • sale 15% off
    • Technical specification
      19 pages
      French language
    • sale 15% off
    • Technical specification
      17 pages
      English language
    • sale 10% off
    • Technical specification
      22 pages
      English language
    • e-Library read for
      1 day

ISO/TS 22002‑4:2013 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging. This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products.

    • sale 15% off
    • Technical specification
      19 pages
      French language
    • sale 15% off
    • Technical specification
      17 pages
      English language
    • sale 10% off
    • Technical specification
      22 pages
      English language
    • e-Library read for
      1 day

This European Standard specifies requirements on the structure and semantics of food datasets and of interchange of food data for various applications. Food data refers to information on various food properties and includes various steps in the generation and publication of such data, e.g. sampling, analysis, food description, food property and value description. The standard regards food data as datasets covering: - identification, description and classification of foods including food ingredie...view more

    • sale 10% off
    • Standard
      72 pages
      English language
    • e-Library read for
      1 day

ISO/TS 22002-2:2013 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering. ISO/TS 22002-2:2013 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 ISO/TS 22002-2:2013 includes catering, air...view more

    • sale 15% off
    • Technical specification
      18 pages
      French language
    • sale 15% off
    • Technical specification
      18 pages
      English language
    • sale 10% off
    • Technical specification
      23 pages
      English language
    • e-Library read for
      1 day

This part of ISO 22002 specifies requirements and guidelines for the design, implementation, and documentation of prerequisite programmes (PRPs) that maintain a hygienic environment and assist in controlling food safety hazards in the food chain. NOTE 1 The last paragraph of the introduction provides information for a correct understanding of the normative or guidance character of the subclauses within Clauses 5, 6 and 7 of this part of ISO 22002. This part of ISO 22002 is applicable to all orga...view more

    • sale 15% off
    • Technical specification
      22 pages
      French language
    • sale 15% off
    • Technical specification
      22 pages
      English language
    • sale 10% off
    • Technical specification
      30 pages
      English language
    • e-Library read for
      1 day

This European Standard specifies requirements on the structure and semantics of food datasets and of interchange of food data for various applications.
Food data refers to information on various food properties and includes various steps in the generation and publication of such data, e.g. sampling, analysis, food description, food property and value description.
The standard regards food data as datasets covering:
-   identification, description and classification of foods including food ingre...
view more

    • sale 10% off
    • Standard
      72 pages
      English language
    • e-Library read for
      1 day

ISO/TS 22002-3:2011 specifies requirements and guidelines for the design, implementation, and documentation of prerequisite programmes (PRPs) that maintain a hygienic environment and assist in controlling food safety hazards in the food chain. ISO/TS 22002-3:2011 is applicable to all organizations (including individual farms or groups of farms), regardless of size or complexity, which are involved in farming steps of the food chain and wish to implement PRPs in accordance with ISO 22000:2005, 7....view more

    • sale 15% off
    • Technical specification
      22 pages
      English language
    • sale 15% off
    • Technical specification
      22 pages
      French language
    • sale 10% off
    • Technical specification
      30 pages
      English language
    • e-Library read for
      1 day

ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods. ISO 26642:2010 defines the GI, outlines qualifying factors, and specifies requirements for its application. ISO 26642:2010 recommends criteria for classification of foods into low, medium and high GI.

    • sale 15% off
    • Standard
      18 pages
      French language
    • sale 15% off
    • Standard
      18 pages
      English language

This International Standard gives the principles and specifies basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain. It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives. The traceability system is a technical tool to assist an organization to conform with its defined objectives and is applicable when nec...view more

    • sale 10% off
    • Standard
      14 pages
      English language
    • e-Library read for
      1 day

ISO 22005:2007 gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain.
It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives.
The traceability system is a technical tool to assist an organization to conform with its defined objectives, and is applicable when necessary...
view more

    • sale 10% off
    • Standard
      14 pages
      English language
    • e-Library read for
      1 day

ISO 22005:2007 gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain. It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives. The traceability system is a technical tool to assist an organization to conform with its defined objectives, and is applicable when necessary t...view more

    • sale 15% off
    • Standard
      8 pages
      English language
    • sale 15% off
    • Standard
      8 pages
      French language
    • sale 15% off
    • Standard
      8 pages
      Spanish language

IEC 63169:2020 deals with a test to simulate the weight loss of leafy produce, given certain conditions of temperature, humidity and air movement in one or more test zones. The test can only be applied to spaces larger than 200 mm × 150 mm ×100 mm (L × W × H). The aim of the test is to measure the weight loss rate by measuring the weight of a test tray prior to the test and after a given duration. Weight loss is one of the considerations for shelf life of produce. Other considerations such as co...view more

    • sale 10% off
    • Standard
      22 pages
      English language
    • e-Library read for
      1 day
    • sale 15% off
    • Draft
      7 pages
      French language
    • sale 15% off
    • Draft
      7 pages
      French language
    • sale 15% off
    • Draft
      6 pages
      English language
    • sale 15% off
    • Draft
      6 pages
      English language

This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.

    • sale 10% off
    • Standard
      16 pages
      English language
    • e-Library read for
      1 day

This European Standard specifies a method for the determination of total- beta-carotene in foodstuffs by high performance liquid chromatography (HPLC).

    • sale 10% off
    • Standard
      13 pages
      English language
    • e-Library read for
      1 day