BS ISO 22935-3:2009

Overview

BS ISO 22935-3:2009 provides essential guidance for the sensory analysis of milk and milk products. This standard outlines a method for evaluating compliance with product specifications concerning sensory properties through a scoring system. Sensory analysis is a critical component in ensuring that products meet consumer expectations and regulatory requirements.

Key Requirements

The standard specifies the following key requirements for conducting sensory evaluations:

• Panel Selection: Trained sensory panels must be selected to ensure reliable and valid results.
• Evaluation Criteria: Clear criteria for sensory attributes such as taste, aroma, texture, and appearance must be established.
• Scoring System: A defined scoring system must be used to quantify sensory properties, allowing for objective assessment.
• Data Analysis: Procedures for analysing and interpreting sensory data must be adhered to, ensuring consistency and accuracy.

Implementation Benefits

Implementing BS ISO 22935-3:2009 offers several benefits for manufacturers and compliance professionals:

• Quality Assurance: By adhering to this standard, companies can ensure that their products consistently meet quality specifications.
• Consumer Satisfaction: Effective sensory evaluation helps in aligning products with consumer preferences, enhancing satisfaction and loyalty.
• Regulatory Compliance: Compliance with this standard aids in meeting legal and industry-specific requirements, reducing the risk of non-compliance penalties.
• Market Competitiveness: Companies that implement rigorous sensory analysis can differentiate their products in a competitive market.

Compliance Value

Adhering to BS ISO 22935-3:2009 not only ensures compliance with industry standards but also enhances the credibility of the product. Compliance professionals can leverage this standard to:

• Document Procedures: Establish clear documentation of sensory evaluation processes, which is essential for audits and inspections.
• Train Staff: Provide training for staff involved in sensory analysis, ensuring they understand the importance of consistent evaluation practices.
• Benchmark Performance: Use the scoring system to benchmark product performance over time, facilitating continuous improvement.

In conclusion, BS ISO 22935-3:2009 serves as a vital tool for the food technology sector, particularly for those involved in the production and quality assurance of milk and milk products. By implementing the guidelines set forth in this standard, organisations can achieve higher levels of product quality, compliance, and consumer satisfaction.