BS 4401-15:1981, ISO 5553-1981 - Comprehensive Standards for Food Technology

The BS 4401-15:1981 standard, harmonized with ISO 5553-1981, serves as a crucial resource for professionals in the food technology sector. This document outlines essential methodologies and specifications for the evaluation and classification of food products, ensuring safety, quality, and compliance with rigorous industry standards.

Published on October 30, 1981, this standard reflects the best practices and advancements in food technology from that era, making it relevant for understanding historical perspectives in food quality assessment. The BS 4401 series is renowned for its meticulous approach to various aspects of food processing and safety, providing comprehensive guidelines that facilitate consistency and reliability in food production.

In accordance with established protocols, BS 4401-15:1981 offers an in-depth analysis of materials, methods, and testing requirements that are foundational to food quality assurance. It includes directives for sensory evaluation, microbiological safety, and chemical analysis, providing an integrated framework for food technologists, quality assurance professionals, and regulatory bodies.

This standard is particularly beneficial for companies involved in food processing and manufacturing, as it ensures that products not only meet consumer expectations but also adhere to legal requirements mandated by food safety authorities. It aids organizations in developing robust quality control systems that enhance product safety and increase consumer confidence.

One of the key features of this standard is its emphasis on demonstrable compliance with international benchmarks. By aligning with ISO 5553:1980, BS 4401-15 establishes a baseline for quality and safety that facilitates international trade and market access for food manufacturers and exporters.

Furthermore, acquiring this standard in both PDF and hardcopy formats, available for £134.00, provides flexibility and convenience for referencing in various professional settings. Whether for training purposes, compliance audits, or research and development, the document is an invaluable asset for any organization focused on food technology.

In summary, BS 4401-15:1981, ISO 5553-1981 is not just a regulatory requirement but a foundational reference that underpins quality assurance in the food industry. By integrating these standards into operational practices, businesses can achieve a significant competitive advantage while contributing to the overall safety and quality of food products on the market.