Livsmedelsteknik

This document specifies a real-time PCR procedure for the quantification of the amount of roe deer DNA relative to total mammalian and poultry DNA in meat and meat products. The results of this assay for roe deer are expressed in terms of roe deer (Capreolus capreolus) haploid genome copy numbers relative to mammalian total haploid genome copy numbers. The content of roe deer can also be expressed as a percentage by mass using gravimetrically prepared calibration material from meat mixtures or model samples. The method has been previously validated in a collaborative trial and applied to DNA extracted from samples that consist of raw roe deer meat in a raw pig meat background as well as raw and boiled sausages. The limit of detection of the roe deer PCR has been determined experimentally to be at least 5 target gene copies or 0,03 % roe deer. The compliance assessment process is not part of this document.

ISO 18363 specifies a procedure for the simultaneous determination of 2-MCPD esters (bound 2-MCPD), 3‐MCPD esters (bound 3‐MCPD) and glycidyl esters (bound glycidol) in a single assay, based on acid catalysed ester cleavage and derivatization of cleaved (free) analytes with phenylboronic acid (PBA) prior to GC/MS analysis. ISO 18363-3 is applicable to solid and liquid fats and oils. For all three analytes the limit of quantification (LOQ) is 0,1 mg/kg and the limit of detection (LOD) is 0,03 mg/kg.

 This document specifies in conjunction with ISO 22002-100 requirements for establishing, implementing and maintaining prerequisite programs (PRP) to control food safety hazards in food manufacturing. This document is applicable to all organizations, regardless of size or complexity. This document is neither designed nor intended for use in other parts of the food supply chain. Where any exclusion to a requirement of this document applies, it needs to be suitably justified and shall not adversely impact food safety.

This document in conjunction with ISO 22002-100 specifies requirements for establishing, implementing and maintaining prerequisite programs (PRP) to control food safety hazards in catering services for direct consumer consumption or take away. The term “food services” is used synonymously with catering services. This document is applicable to restaurants, hotels, food trucks, institutions, workplaces (school or factory cafeteria), on-board passenger service, where open exposed food activities (e.g., cooking, mixing, blending, preparation or reheating) occur on-site for direct consumer consumption or take-away. This includes minor processing activities at retail operations (e.g. slicing, portioning, reheating). This document is applicable, regardless of size or complexity of the organization. This document is not applicable to off-site catering kitchens or industrial kitchens, that produce food that is not offered for immediate consumption. For example, this document is not applicable to off-site kitchens which produce foodstuffs that will be supplied to restaurant(s), hotel(s) or onboard catering services. ISO 22002-1 applies in this case. This document is neither designed nor intended for use in other parts of the food supply chain. Where any exclusion to a requirement of this document applies, it needs to be suitably justified and shall not adversely impact food safety.

 This document specifies in conjunction with ISO 22002-100 requirements for establishing, implementing and maintaining prerequisite programs (PRP) to control food safety hazards in the manufacture of food and feed packaging. This document is applicable to all organizations, regardless of size or complexity. This document is neither designed nor intended for use in other parts of the food supply chain. Where any exclusion to a requirement of this document applies, it needs to be suitably justified and shall not adversely impact food safety.

This document specifies in conjunction with ISO 22002-100 requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in transport and storage in the food chain, including cross-docking and transshipment activities. This document is applicable to all organizations, regardless of size or complexity. Live animals are excluded from the scope of this document except when intended for direct consumption, e.g. molluscs, crustaceans and live fish. This document is neither designed nor intended for use in other parts of the food supply chain or in isolation. Where any exclusion to a requirement of this document applies, it needs to be suitably justified and shall not adversely impact food safety.

This document specifies in conjunction with ISO 22002-100 requirements for establishing, implementing and maintaining prerequisite programs (PRP) to control feed safety hazards in feed and animal food and 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. This document is applicable to all organizations regardless of size, location or complexity. This document is neither designed nor intended for use in other parts of the food supply chain. Where any exclusion to a requirement of this document applies, it needs to be suitably justified and shall not adversely impact food safety.

This document specifies requirements for establishing, implementing and maintaining prerequisite programs (PRP) to control food safety hazards in the retail part of the food chain. This document is applicable to all organizations, regardless of size or complexity. This document is neither designed nor intended for use in other parts of the food supply chain. Where any exclusion to a requirement of this document applies, it needs to be suitably justified and shall not adversely impact food safety

This document specifies the common requirements for establishing, implementing and maintaining prerequisite programs (PRPs) throughout the food, feed and packaging supply chain to assist in controlling food safety hazards with a Food Safety Management System (FSMS). This document is applicable to all organizations, regardless of size or complexity, that are involved in activities across the food, feed and packaging supply chain and that wish to implement PRPs. Where any exclusion to a requirement of this document applies, it needs to be suitably justified and shall not adversely impact food safety