BS EN ISO 19219:2003

Overview

BS EN ISO 19219:2003 specifies a method for the determination of visible foots in crude animal and vegetable fats and oils. This standard is essential for ensuring the quality and safety of fats and oils used in food production. Visible foots are impurities that can affect the sensory and physical properties of fats and oils, making this standard critical for manufacturers and processors in the food technology sector.

Key Requirements

The standard outlines the procedures for sampling and testing crude fats and oils to identify and quantify visible foots. Key requirements include:

• Preparation of samples in accordance with specified protocols.
• Utilisation of appropriate analytical techniques to ensure accurate measurement.
• Documentation of results in a clear and concise manner.

Compliance with these requirements ensures that the quality of fats and oils meets industry standards and consumer expectations.

Implementation Benefits

Adopting BS EN ISO 19219:2003 provides several benefits for food technology professionals:

• Quality Assurance: Regular testing for visible foots helps maintain high-quality standards in food products.
• Consumer Safety: Ensuring that fats and oils are free from harmful impurities protects consumer health.
• Regulatory Compliance: Adhering to this standard aids in meeting legal requirements and industry regulations.

By implementing the procedures outlined in this standard, companies can enhance their operational efficiency and product integrity.

Compliance Value

Compliance with BS EN ISO 19219:2003 not only demonstrates a commitment to quality but also provides a competitive edge in the market. It assures customers and stakeholders that the products meet rigorous safety and quality standards. Furthermore, it facilitates smoother interactions with regulatory bodies, reducing the risk of non-compliance penalties.

In conclusion, BS EN ISO 19219:2003 is a vital standard for the food technology sector, ensuring the integrity of animal and vegetable fats and oils. By adhering to its guidelines, companies can guarantee product quality, enhance consumer safety, and maintain compliance with industry regulations.