BS 6986-3:1990+A1:2012, ISO 7513:1990

Overview

BS 6986-3:1990+A1:2012, which is aligned with ISO 7513:1990, specifies the method for determining the moisture content in instant tea in solid form. This standard is crucial for manufacturers and quality control professionals in the food technology sector, ensuring that products meet safety and quality requirements.

Key Requirements

The standard outlines a precise methodology for measuring moisture content through loss in mass at a temperature of 103°C. Key requirements include:

• Sample Preparation: Proper sampling techniques must be employed to ensure representative results.
• Testing Conditions: The testing environment must maintain a consistent temperature and humidity to avoid external influences on the results.
• Equipment Calibration: All measuring instruments must be calibrated regularly to ensure accuracy.
• Data Recording: Detailed records of all measurements and conditions must be maintained for traceability.

Implementation Benefits

Implementing BS 6986-3:1990+A1:2012 can significantly enhance the quality assurance processes within food manufacturing. The benefits include:

• Consistency: Regular application of this standard helps ensure consistent product quality, which is vital for consumer trust.
• Regulatory Compliance: Adhering to this standard aids in meeting national and international food safety regulations.
• Market Competitiveness: Companies that demonstrate compliance with recognised standards can enhance their market position and appeal to quality-conscious consumers.
• Reduced Waste: Accurate moisture content determination can lead to better product formulation and reduced waste during production.

Compliance Value

Compliance with BS 6986-3:1990+A1:2012 not only meets regulatory requirements but also provides a framework for continuous improvement in product quality. This standard is particularly relevant for:

• Manufacturers: Ensures that instant tea products are produced within acceptable moisture limits, thereby enhancing shelf life and quality.
• Quality Control Laboratories: Provides a reliable method for testing and verifying moisture content, which is critical for product specifications.
• Regulatory Bodies: Offers a benchmark for assessing compliance in food safety audits and inspections.

In conclusion, BS 6986-3:1990+A1:2012 serves as an essential guideline for the food technology industry, particularly for those involved in the production and quality assurance of instant tea products. By adhering to this standard, organisations can ensure product quality, enhance consumer safety, and maintain compliance with relevant regulations.