BS EN ISO 7932:2004+A1:2020

The British Standard BS EN ISO 7932:2004+A1:2020 provides comprehensive guidelines for the microbiological examination of food products. Specifically, it establishes standardized methods for the detection and enumeration of Salmonella species in food products. This document is crucial for food safety professionals, quality control laboratories, and anyone involved in food production and processing.

Key Features

• Standardized Testing Methods: This standard presents a robust methodology for sampling and testing, ensuring consistent and reliable results across different laboratories.
• Focus on Food Safety: The guidance provided within this standard is designed to protect consumers by ensuring that food products are tested rigorously for the presence of harmful pathogens.
• Compatibility: BS EN ISO 7932:2004+A1:2020 is aligned with international standards, making it a vital reference for businesses operating in a global market.

Who Should Use This Standard?

This standard is intended for use by food producers, quality control professionals, risk assessors, and food safety authorities. By adhering to the protocols outlined in BS EN ISO 7932:2004+A1:2020, these stakeholders can enhance their food safety practices, comply with regulatory requirements, and ultimately safeguard public health.

ISBN & Pricing

The standard is available for purchase in both digital and hardcopy formats. The ISBN for this document is 978 0 539 15296 8, with a retail price of £290.00. The medium of purchase is offered in PDF format, providing convenient access for quick reference and implementation in work practices.

Conclusion

In the ever-evolving landscape of food safety regulations and standards, BS EN ISO 7932:2004+A1:2020 represents a crucial instrument in the toolkit of food industry professionals. It enhances the ability to monitor and control microbial pathogens, thereby contributing to safer food products. Investing in this standard is an investment in the future of food safety and quality assurance.