Food technology
Why does the work matter?
ISO prepares standards, for example, on test methods to assist stakeholders along the whole food chain to fulfil both the statutory and regulatory requirements, as well as the requirements of consumers of these products.
The work in this field, is mainly carried out by the technical committee for food products, ISO/TC 34, which was established in 1947.
All strata of society are concerned in the standardization of agricultural and food products, either in a direct or indirect way. In most countries governmental regulations determine provisions with respect to the hygienic and nutritional quality of food, including microbiological standards, limits for food additives, pesticide residues, contaminants, etc. Governments ensure compliance with the regulations by applying internationally accepted methods, which are specified in International Standards.
The main stakeholders of ISO/TC 34 directly concerned with its work are as follows:
- agricultural producers;
- food manufacturers;
- animal feed producers;
- private independent laboratories;
- merchants/retailers;
- consumers.
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