BS EN 15652:2009

Comprehensive Food Technology Standard: BS EN 15652:2009

Ensure your food production processes meet the highest quality and safety standards with BS EN 15652:2009 - the essential British Standard for the food technology industry. Developed by experts, this comprehensive standard provides detailed guidance on best practices, regulatory compliance, and technical specifications to help you deliver superior products that consumers can trust.

Key Features and Benefits:

• Comprehensive coverage of food technology processes, from raw material handling to final packaging
• Ensures compliance with EU and international food safety regulations
• Helps optimize production efficiency and minimize waste
• Provides a framework for implementing robust quality management systems
• Enhances consumer confidence in your brand and products
• Supports your organization's commitment to sustainability and environmental responsibility

Detailed Technical Specifications for Food Technology Professionals

BS EN 15652:2009 is an essential reference for food technology professionals, covering a wide range of technical specifications and best practices. This standard is structured into the following key sections:

1. Scope

This European Standard specifies requirements for the production, storage, and distribution of food products, including the handling of raw materials, processing, packaging, and labeling.

2. Normative References

The standard references a comprehensive list of related European and international standards, ensuring alignment with the latest industry regulations and guidelines.

3. Terms and Definitions

Provides clear and concise definitions of key terms and concepts used throughout the standard, facilitating a common understanding among food technology professionals.

4. General Requirements

• Establishes requirements for food safety management systems, including HACCP principles
• Outlines guidelines for personnel hygiene and training
• Specifies requirements for facility design, equipment, and maintenance

5. Raw Material Handling

• Covers the reception, storage, and handling of raw materials and ingredients
• Includes requirements for traceability and supplier management
• Addresses the control of allergens and contaminants

6. Food Processing

• Provides guidance on processing techniques, such as heating, cooling, and packaging
• Outlines requirements for process control and monitoring
• Includes provisions for the handling of rework and waste

7. Packaging and Labeling

• Specifies requirements for primary and secondary packaging materials
• Covers labeling and product information, including allergen declarations
• Addresses the control of packaging materials and the prevention of cross-contamination

By implementing the guidance and requirements outlined in BS EN 15652:2009, food technology organizations can demonstrate their commitment to quality, safety, and environmental responsibility, ultimately enhancing consumer trust and driving business success.