BS EN 12014-1:1997 - Food Technology Standard Specification

The BS EN 12014-1:1997 is a pivotal document that provides essential guidelines for the analysis and assessment of certain food products, particularly fats and oils, in relation to the microbiological aspects of food safety. This standard represents a critical framework for professionals in the food technology domain, offering a structured approach to ensuring compliance with hygiene regulations and maintaining high product quality.

Issued in September 1997, the BS EN 12014-1:1997 is part of a pivotal series of standards designed to ensure the safety and quality of food. It is recognized as identical to the European Norm (EN 12014-1:1997) and is further updated with amendments through EN 12014-1:1997/A1:1999, ensuring its ongoing relevance in a constantly evolving food industry.

The standard provides comprehensive methodologies and testing requirements for the evaluation of food products, emphasizing microbiological criteria which are crucial for consumer safety. It details the sample preparation, analytical methods, and criteria for acceptance, ensuring that food manufacturers adhere to hygiene and safety protocols that mitigate the risk of foodborne illnesses.

By implementing the guidelines outlined in BS EN 12014-1:1997, food industry professionals can enhance their quality control processes, streamline product development, and ensure compliance with relevant food safety regulations. As food safety becomes increasingly scrutinized globally, adherence to this standard not only protects consumers but also fortifies brand integrity and trust.

This standard is available for purchase at a price of £134.00, and it is provided in both PDF and hardcopy formats, allowing for flexibility and ease of access. Acquiring this document is an investment in the safety and quality assurance of food products, benefiting manufacturers, suppliers, and consumers alike.

In summary, the BS EN 12014-1:1997 sets a robust foundation for quality assurance in food technology, specifically aimed at fats and oils. By utilizing this standard, food businesses can better manage their operational workflow and uphold the highest standards of food safety.