BS 4938-2P:1982

British Standard BS 4938-2P:1982

The BS 4938-2P:1982 standard provides essential guidelines for food technology, specifically focusing on the methods and procedures necessary for ensuring the safety and quality of food products. This standard, listed under the ISBN 0 580 39170 1, has been a key reference for industry professionals since its publication in December 1982.

Overview

Designed to support food technologists, manufacturers, and quality assurance personnel, BS 4938-2P outlines a framework for rigorous testing and analysis. Adhering to this standard reaffirms a commitment to upholding industry best practices, enhancing consumer safety, and ensuring compliance with regulatory requirements.

Key Specifications

• Sector: Food Technology
• Publication Date: December 31, 1982
• Format: Hardcopy
• Price: £62.00

Importance of Compliance

Compliance with BS 4938-2P:1982 is crucial for businesses aiming to ensure that their food products are safe for consumption and meet the high standards expected by consumers and regulators alike. This standard assists organizations in establishing robust quality management systems that mitigate risks associated with food safety.

Applications

The guidelines outlined in this standard are applicable across various sectors within the food industry, including but not limited to processing, packaging, and distribution. Organizations that implement these standards can significantly enhance their operational efficiency while providing a foundation for continual improvement and innovation in their food technology practices.

Getting Your Copy

To stay informed about the best practices in food technology, order your hardcopy of BS 4938-2P:1982 today for only £62.00. By utilizing this standard, you not only ensure compliance but also enhance your company's reputation in the competitive food market.

Given its importance and long-standing relevance, BS 4938-2P:1982 remains a vital asset for food industry professionals committed to excellence and safety in food technology.