ISO 7928-1:1991 (R09)

Overview

ISO 7928-1:1991 (R09) establishes specifications for winter savory (Satureja montana Linnaeus), a herb widely used in food technology. This standard outlines the quality requirements, testing methods, and classification criteria essential for ensuring the integrity and safety of winter savory in food products.

Key Requirements

The standard specifies various parameters that must be met for winter savory to be considered compliant. These include:

• Botanical Identification: Verification of the species Satureja montana Linnaeus.
• Physical Characteristics: Requirements regarding colour, aroma, and moisture content.
• Microbiological Standards: Limits on microbial contamination to ensure food safety.
• Pesticide Residue Limits: Compliance with regulations on permissible pesticide levels.

Each of these requirements is critical for maintaining the quality and safety of winter savory as an ingredient in food products.

Implementation Benefits

Adopting ISO 7928-1:1991 (R09) offers several practical benefits for food manufacturers and suppliers:

• Quality Assurance: By adhering to the specifications, businesses can ensure consistent quality in their products, which enhances consumer trust.
• Market Access: Compliance with international standards can facilitate entry into global markets, where consumers and regulators expect high-quality ingredients.
• Risk Management: Implementing the standard helps mitigate risks associated with food safety and quality, reducing the likelihood of product recalls.

Furthermore, the standard provides a framework for testing and validation, enabling manufacturers to establish robust quality control processes.

Compliance Value

Compliance with ISO 7928-1:1991 (R09) not only ensures that winter savory meets the necessary quality and safety standards but also demonstrates a commitment to best practices in food technology. This can lead to:

• Regulatory Compliance: Meeting local and international food safety regulations, which can prevent legal issues and fines.
• Consumer Confidence: Providing assurance to consumers that products are safe and of high quality, which can enhance brand reputation.
• Competitive Advantage: Differentiating products in a crowded market by showcasing adherence to recognised standards.

In conclusion, ISO 7928-1:1991 (R09) serves as a vital reference for ensuring the quality and safety of winter savory in food technology. By implementing this standard, businesses can achieve compliance, enhance product quality, and build consumer trust.