BS EN 12856:1999

Overview of BS EN 12856:1999

BS EN 12856:1999 is a pivotal standard in the field of food technology, specifically focusing on the assessment of food quality through sensory analysis. This comprehensive document provides guidelines and methods to ensure the reliability and accuracy of sensory evaluations of food products. Published on September 15, 1999, it is recognized and utilized widely in various sectors of the food industry.

Key Features and Benefits

• Standardized Methodology: The standard outlines uniform procedures for conducting sensory analyses, ensuring consistency across different evaluations.
• Enhanced Quality Control: By adhering to BS EN 12856:1999, food manufacturers can improve quality control processes, leading to higher product standards.
• Consumer Satisfaction: Reliable sensory analysis helps companies align their products with consumer preferences, enhancing customer loyalty.
• Regulatory Compliance: Compliance with this standard may assist organizations in meeting regulatory requirements and industry benchmarks.

Applications

This standard is applicable to a variety of sectors within the food industry, including but not limited to:

• Food production and manufacturing
• Quality assurance and control departments
• Research and development teams focused on food innovation
• Academic institutions and laboratories conducting food studies

Benefits of Implementation

Implementing the guidelines set forth in BS EN 12856:1999 can yield significant advantages, such as:

• Reduction in product variability by establishing reliable testing methods.
• Facilitation of more precise consumer research through standardized sensory testing.
• Improvement in overall product development cycles by relying on objective sensory metrics.

Purchasing Information

BS EN 12856:1999 is available for purchase in both PDF and hard copy formats, providing flexibility in how stakeholders choose to access this important standard. With a price of £158.00, it is an essential investment for any organization committed to maintaining high standards in food quality assessment.

Conclusion

In summary, BS EN 12856:1999 serves as a critical resource for ensuring the integrity of sensory evaluations in food technology. By adopting the practices outlined in this standard, organizations can enhance product quality and improve overall consumer satisfaction.