ISO 6639-3:1986 - Guidelines for the Testing of Food Materials

The ISO 6639-3:1986 standard serves as a vital guideline within the realm of food technology, focusing primarily on the testing methodologies for food materials to ensure quality and safety. This particular section of the ISO 6639 standards provides a detailed framework for assessing pastes and sauces derived from food substances, which is critical for food manufacturers, quality control laboratories, and regulatory agencies.

Overview of the Standard

Released on December 4, 1986, ISO 6639-3 is specifically designed to help professionals in the food industry develop robust testing processes. It outlines systematic approaches to evaluate the physical and chemical properties of food products, helping organizations maintain compliance with health and safety regulations as well as industry standards.

Key Features

• Comprehensive Testing Protocols: The standard delineates testing methods to assess attributes such as viscosity, texture, and emulsion stability in pastes and sauces.
• Reliability and Consistency: Each test outlined within the ISO 6639-3 ensures the results are repeatable and consistent, thereby enhancing product quality.
• Benchmarking for Quality Control: ISO 6639-3 establishes benchmarks for sensory analysis and microbiological testing, crucial for maintaining high standards in food production.
• International Acceptance: As an internationally recognized standard, adherence to ISO 6639-3 equips businesses with the credibility needed in the global market.

Benefits of Implementation

Utilizing ISO 6639-3 not only strengthens your commitment to quality assurance but also promotes consumer trust and satisfaction. By implementing these guidelines, food producers can identify and mitigate potential quality issues early in the production cycle. This proactive approach minimizes the risks associated with food safety and enhances operational efficiency.

Who Should Use This Standard?

This standard is essential for food technologists, quality assurance teams, and laboratory analysts involved in the testing of food materials. It is particularly beneficial for those focusing on product development and quality control of sauces and pastes. Manufacturers who aim to adhere to global best practices are strongly encouraged to adopt this standard in their operational processes.

Purchasing Information

ISO 6639-3:1986 can be acquired in hardcopy format for just £38.00. It serves as an indispensable resource in the toolkit of any food technology professional dedicated to achieving excellence in food safety and quality.