Jump to content

  • Quick Navigation
Photo

ISO 22000, Product Characteristics for ingredients and end products

Share this

  • You cannot start a new topic
  • Please log in to reply
6 replies to this topic
- - - - -

alex lamptey

    Grade - Active

  • IFSQN Active
  • 6 posts
  • 0 thanks
0
Neutral

  • Ghana
    Ghana

Posted 20 January 2019 - 12:19 PM

Which Codex provides more details on Product Characteristics for catering as required by ISO 22000:2005 standard. Especially on the biological and chemical characteristics for ingredients and end products



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 20 January 2019 - 02:30 PM

Which Codex provides more details on Product Characteristics for catering as required by ISO 22000:2005 standard. Especially on the biological and chemical characteristics for ingredients and end products

 

H alex,

 

I'm unaware of any specific Codex standards detailing general product characteristics of catering products.

 

Can you clarify yr query ?

 

PS - JFI, a new version of iso22000 is now available from iso website.


Kind Regards,

 

Charles.C


alex lamptey

    Grade - Active

  • IFSQN Active
  • 6 posts
  • 0 thanks
0
Neutral

  • Ghana
    Ghana

Posted 20 January 2019 - 03:15 PM

Hello Charles

 

The ISO 22000:2005 standard clause 5.3.3 requires that companies detail the characteristics of their ingredients and end products. The clause details the requirement for this activity. and I'm told one of the codex provides guidelines on Product Characteristics in catering.

 

Any useful information will be appreciated. 



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 20 January 2019 - 03:43 PM

Hello Charles

 

The ISO 22000:2005 standard clause 5.3.3 requires that companies detail the characteristics of their ingredients and end products. The clause details the requirement for this activity. and I'm told one of the codex provides guidelines on Product Characteristics in catering.

 

Any useful information will be appreciated. 

 

Hi alex,

 

Thks response.

 

I think you refer to 7.3.3 ?

 

Just In case there are no useful responses, you might try Google (I got no direct hits myself).

 

It might help if you could nominate a specific product (or group of related products such as edible oils) since afaik  Codex mostly issues Product Specifications in this manner.

 

The iso requirement is essentially that which is given in a detailed BCP product specification. This is usually associated with a specific product.


Kind Regards,

 

Charles.C


alex lamptey

    Grade - Active

  • IFSQN Active
  • 6 posts
  • 0 thanks
0
Neutral

  • Ghana
    Ghana

Posted 20 January 2019 - 03:55 PM

Thanks Charles, I think I quoted the wrong ISO 22k clause, it should have been 7.3.3, which specifies just the requirement 

 

I will do some more search and see what i come up with

 

Thanks 

 

Alex



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 20 January 2019 - 06:23 PM

Hi Alex,

 

JFI here is a List of Codex Standards (359) -

 

Attached File  List Codex standards.pdf   435.24KB   72 downloads

 

download links are on this page -

 

http://www.fao.org/f...l-standards/en/


Kind Regards,

 

Charles.C


alex lamptey

    Grade - Active

  • IFSQN Active
  • 6 posts
  • 0 thanks
0
Neutral

  • Ghana
    Ghana

Posted 22 January 2019 - 08:21 AM

Much appreciated Charles





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users