BS EN ISO 16035:2005

Overview

BS EN ISO 16035:2005 specifies a method for the determination of low-boiling halogenated hydrocarbons in edible oils, including both animal and vegetable fats and oils. This standard is crucial for ensuring the safety and quality of edible oils, which are widely used in food production and preparation.

Key Requirements

The standard outlines specific requirements for the analytical procedure, including:

• Sample Preparation: Guidelines for preparing samples to ensure accurate results.
• Analytical Method: Detailed steps for the determination of low-boiling halogenated hydrocarbons.
• Calibration and Quality Control: Procedures for calibrating equipment and maintaining quality control throughout the testing process.

These requirements ensure that the testing is reliable and that the results can be used to assess compliance with safety regulations.

Implementation Benefits

Implementing BS EN ISO 16035:2005 provides several benefits for compliance professionals and food manufacturers:

• Enhanced Safety: Regular testing of edible oils for low-boiling halogenated hydrocarbons helps identify potential contaminants, ensuring consumer safety.
• Regulatory Compliance: Adhering to this standard aids in meeting legal requirements set by food safety authorities, reducing the risk of non-compliance penalties.
• Quality Assurance: Establishing a robust testing protocol enhances the overall quality of products, leading to increased consumer trust and brand reputation.

Compliance Value

Compliance with BS EN ISO 16035:2005 is essential for businesses involved in the production and distribution of edible oils. The standard provides a framework for:

• Risk Management: Identifying and mitigating risks associated with halogenated hydrocarbons in oils.
• Market Access: Meeting international standards can facilitate access to global markets, as many countries require compliance with recognised standards.
• Consumer Confidence: Demonstrating compliance with established standards reassures consumers about the safety and quality of food products.

In conclusion, BS EN ISO 16035:2005 is a vital standard for ensuring the safety and quality of edible oils. By implementing its requirements, businesses can enhance product safety, ensure regulatory compliance, and improve overall quality assurance processes.