ISO 11051:1994

Overview

ISO 11051:1994 provides a comprehensive specification for durum wheat (Triticum durum Desf.), a key ingredient in various food products, particularly pasta. This standard outlines the essential quality parameters and testing methods necessary for ensuring the suitability of durum wheat for food production. Adherence to this standard is crucial for manufacturers, suppliers, and regulatory bodies involved in the food technology sector.

Key Requirements

The standard specifies various requirements that durum wheat must meet to ensure its quality and safety. Key aspects include:

• Physical Characteristics: Specifications on grain size, hardness, and moisture content are detailed to ensure consistency in quality.
• Chemical Composition: The standard outlines acceptable levels of protein, gluten, and other nutritional components critical for food processing.
• Contaminants: Limits on pesticide residues, mycotoxins, and other contaminants are defined to ensure consumer safety.
• Testing Methods: ISO 11051:1994 prescribes specific testing methodologies for assessing the quality parameters of durum wheat.

Implementation Benefits

Implementing ISO 11051:1994 offers several benefits for food manufacturers and suppliers:

• Quality Assurance: By adhering to this standard, producers can ensure that their durum wheat meets industry benchmarks, leading to higher quality end products.
• Market Access: Compliance with ISO standards can facilitate access to international markets, as many countries require adherence to recognised standards for food imports.
• Consumer Confidence: Meeting the specifications outlined in this standard can enhance consumer trust in the safety and quality of food products.
• Operational Efficiency: Establishing standardised testing and quality control processes can improve operational efficiencies within production facilities.

Compliance Value

Compliance with ISO 11051:1994 is not only a regulatory requirement but also a strategic advantage. The standard serves as a benchmark for quality assurance and risk management in food production. By aligning with this specification, businesses can:

• Reduce Liability: Ensuring that durum wheat meets safety and quality standards can mitigate risks associated with food safety incidents.
• Enhance Reputation: Companies known for adhering to recognised standards are often viewed more favourably by consumers and industry partners.
• Streamline Audits: Compliance with ISO standards can simplify the audit process, making it easier to demonstrate adherence to food safety regulations.

In conclusion, ISO 11051:1994 is an essential standard for the food technology sector, particularly for those involved in the production and supply of durum wheat. Its comprehensive specifications ensure that quality and safety are maintained throughout the supply chain, benefiting manufacturers, consumers, and regulatory bodies alike.