ISO 2255:1996 - A Comprehensive Guide to Food Technologies

ISO 2255:1996 is a critical standard issued by the International Organization for Standardization that focuses on key methodologies applicable in the field of food technology. Published on April 18, 1996, this document serves as an essential reference for professionals engaged in food production, quality assurance, and processing.

This standard provides a structured framework for understanding the essential principles and practices in food technology, ensuring that professionals can maintain high standards of safety, quality, and efficiency in their operations. The guidelines detailed within ISO 2255:1996 not only improve food safety but also enhance operational efficiencies and facilitate compliance with international regulations.

ISO 2255:1996 is specifically designed for food technologists, researchers, and quality control professionals who need a solid foundation on which to build their practice. The document outlines fundamental practices in food technology, including methodologies for product testing, safety evaluations, and process optimizations. By adhering to this standard, organizations can assure their stakeholders of their commitment to maintaining the highest levels of food quality and safety.

This hardcopy document is essential for professionals looking to update their knowledge or ensure their practices are in line with international standards. The detailed specifications outlined in the standard cover various aspects of food technology, making it an indispensable tool for anyone serious about advancing their expertise in the field.

At a competitive price of £46.00, ISO 2255:1996 is a valuable investment for businesses and professionals dedicated to food quality and safety. Ensure your organization stays ahead of the curve by implementing the rigorous standards described in this document.

In conclusion, ISO 2255:1996 is not just a standard; it is a necessary resource that drives innovation and excellence in food technology. By using this standard as a guide, food professionals can significantly enhance their practices, ensuring that they deliver safe, high-quality products to consumers.