BS EN ISO 660:2020 - Standard Test Method for Olive Oil Quality

The British Standard BS EN ISO 660:2020 is an essential reference for professionals within the food technology sector, specifically those involved in the analysis of olive oil and fats. This standard, which is identical to the international ISO 660:2020 standard, focuses on the chemical composition of oils, providing a definitive test method to assess the quality and characteristics of olive oils.

Launched on October 6, 2020, this updated edition of BS EN ISO 660:2020 outlines the analytical procedures for determining the specific parameters that define olive oil quality, including but not limited to, the consistency, purity, and sensory attributes of the product. This resource is indispensable for producers, inspectors, and regulators dealing with olive oil products, ensuring compliance with both national and international regulations.

Key features of BS EN ISO 660:2020 include detailed methodologies for evaluating chemical markers, which are crucial for verifying authenticity and quality. The standard emphasizes the importance of rigorous testing to prevent adulteration and to maintain the integrity of the olive oil market. Adherence to this standard not only bolsters consumer trust but also enhances market competitiveness for producers.

This document is available in both PDF and hardcopy formats, making it convenient for stakeholders to access the information in the manner that best suits their operational requirements. The standard is priced at £158.00, positioning it as a valuable investment for institutions dedicated to quality assurance in food technology.

In conclusion, BS EN ISO 660:2020 represents a vital tool in the ongoing commitment to food safety and quality in the olive oil industry. By implementing the guidelines outlined within this standard, businesses and professionals can ensure compliance with quality norms, thereby fostering a responsible and sustainable food supply chain.