BS ISO 8588:2017

Ensure Food Safety and Quality with BS ISO 8588:2017

Maintaining the highest standards in food manufacturing is crucial for protecting consumer health and building trust in your brand. That's where BS ISO 8588:2017 comes in - the essential standard for food technology professionals in the United Kingdom.

What is BS ISO 8588:2017?

BS ISO 8588:2017 is the British adoption of the International Standard ISO 8588:2017, which specifies requirements and guidelines for the determination of the fat content in meat and meat products. This standard is a vital tool for food manufacturers, quality control laboratories, and regulatory bodies to ensure the accurate and consistent measurement of fat content in a wide range of meat-based products.

Key Benefits of Implementing BS ISO 8588:2017

• Compliance with Legal Requirements: Adherence to BS ISO 8588:2017 helps food businesses comply with UK and EU regulations on the labeling and composition of meat products, ensuring transparency and consumer trust.
• Improved Product Quality and Consistency: The standardized methods outlined in this document enable food manufacturers to consistently measure and control the fat content of their products, leading to improved quality and consistency.
• Enhanced Food Safety: Accurate fat content measurement is crucial for identifying potential food safety issues, such as the presence of undeclared or excessive fat, which could pose health risks to consumers.
• Competitive Advantage: By demonstrating compliance with BS ISO 8588:2017, food businesses can differentiate themselves in the market and build a reputation for quality and transparency.

Technical Specifications of BS ISO 8588:2017

BS ISO 8588:2017 covers the following key technical specifications:

• Scope: Determination of the fat content in meat and meat products
• Normative References: Relevant standards and guidelines referenced in the document
• Terms and Definitions: Clearly defined terminology related to fat content measurement
• Principle: Description of the analytical method used to determine fat content
• Reagents and Materials: Detailed list of required equipment and consumables
• Procedure: Step-by-step instructions for conducting the fat content analysis
• Calculation and Expression of Results: Formulas and guidelines for interpreting the test results
• Precision: Information on the expected repeatability and reproducibility of the test method
• Test Report: Requirements for documenting and reporting the fat content analysis

By implementing BS ISO 8588:2017, food manufacturers can demonstrate their commitment to quality, safety, and regulatory compliance, ultimately strengthening consumer trust and driving business growth.