Food Standards with ISO/TC 34
Whether you export globally, or sell food products locally, maintaining quality standards of sourcing, production and distribution is part of being a sustainable community citizen.
And ISO standards can help you achieve quality processes in an organized way.
ISO standards assist stakeholders along the whole food chain to fulfil both the statutory and regulatory requirements, as well as the requirements of consumers of these products.
ISO/TC 34 was established in 1947
All strata of society are concerned in the standardization of agricultural and food products directly or indirectly. In most countries governmental regulations determine provisions with respect to the hygienic and nutritional quality of food, including microbiological standards, limits for food additives, pesticide residues, contaminants, etc. Governments ensure compliance with the regulations by applying internationally accepted methods, which are specified in International Standards.
ISO/TC 34 directly applies to:
- agricultural producers;
- food manufacturers;
- animal feed producers;
- private independent laboratories;
- merchants/retailers;
- consumers
There are two main technical committees involved in the development of ISO standards for food:
- ISO/TC 34 Food products
- ISO/TC 93 Starch
Standards and other publications are available for:
- General methods for tests and analysis
- Sensory analysis
- Microbiology
- Food safety and management systems
Product specifications and tests are available for:
- Fruit and vegetable products
- Milk and milk products
- Meat and meat products and other animal produce
- Tea, coffee and cocoa
- Cereals, pulsed and derived products
- Edible oils and fats, and oilseeds
- Spices, condiments and food additives
Learn more about these international standards for food products at the International Organization for Standardization (ISO).
Edited by Carolyn Allen, owner/publisher of Solutions For Green
Publication Date:
12/3/2009
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