Livsmedelsteknik

This document provides a common language covering NTTM in food authentication. It provides: - definitions of terms involved in the development and validation of NTTM; - a general structure and guidelines for development of NTTM; - general considerations for the validation of NTTM. NOTE “Food and feed” is implied whenever the term “food” is used in this document.

This document specifies requirements for a Food Loss and Waste Management System (FLWMS) to enable an organization that is involved in the food supply chain:

a) to plan, implement, operate, maintain, review, improve and update a FLWMS to minimize FLW within its operations and/or its supply chain;

b) to put in place arrangements to quantify, measure, monitor, document and report the FLW;

c) to contribute to reducing FLW throughout the food supply chain;

d) to evaluate and assess interested parties within the food supply chain;

e) to effectively communicate FLW issues to interested parties within the food supply chain;

f) to ensure that the organization conforms to its stated FLW policy;

g) to demonstrate continual improvement in its efforts to reduce FLW to relevant interested parties; and h) to seek certification or registration of its FLWMS by an external organization or make a self- assessment or self-declaration of conformity to this document.

All requirements of the FLWMS are generic and are intended to be applicable to all organizations in the food supply chain regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to farmers, feed producers, animal food producers, harvesters of wild plants and animals, producers of ingredients, food manufacturers, providers of transportation, storage and distribution services, wholesalers, retailers, food charities, organizations providing food services or catering services and organizations providing food waste management services.

This FLWMS allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retailer or a food service outlet) to implement externally developed elements in their FLWMS.

NOTE 1 Organizations can also choose to address or take steps to reduce consumer food waste within their FLWMS should this be considered a significant FLW hotspot (see Annex A).

NOTE 2 Competent authorities seeking to reduce FLW within their jurisdictions can incorporate this document within their activities. 

ISO 16958:2015 specifies a method for the quantification of individual and/or all fatty acids in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)]. The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % m/m. The fat extracted from products containing less than 1,5 % m/m fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, like soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2. For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents should be performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.

This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.).

NOTE           This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].

This part of ISO 16634 specifies a method for the determination of the total nitrogen content and the calculation of crude protein content of oilseeds, oilseeds meals, compound feed, feed raw materials, premixtures from plant origin, and excreta. For mineral premixtures and feed additives, the method of determination of the total nitrogen content described in this International Standard can be used. However, for these 2 matrices, the calculation of the protein content described in this international standard do not apply. For excreta, the accuracy of the method has to be checked individually This method, like the Kjeldahl method, does not distinguish between protein nitrogen and non-protein nitrogen. For the calculation of protein content, the conversion factors used is 6,25. This method is not applicable to milk and milk products, for which a method is specified in ISO 14891 | IDF 185[10].

This document specifies a test method for the determination of the transfer of antimicrobial constituents from paper and board materials and articles intended for food contact. NOTE The use of this document is determined by legislation pertaining to paper and board intended to come into contact with foodstuffs.

This document specifies a simulating method of test for determination of the release of metal-ions from enamelled articles, which are intended to come into contact with food. This document also specifies limits for the release of metal-ions from enamelled articles, which are intended to come into contact with food. This document is applicable to enamelled articles, including tanks and vessels, which are intended to be used for the preparation, cooking, serving and storage of food.