Livsmedelsteknik

This part of ISO 21415 specifies a method for determining the content of wet gluten and the gluten index for wheat flours (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flours. It also applies to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1.

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.