We use cookies to give you the best experience and to help improve our website
Find out what cookies we use and how to disable them
Standards Development
To establish the minimum requirements for coordination, preparation and distribution of food to people affected by an emergency situation and/or disasters and/or crisis.
An emergency situation can result from a major economic crisis, or from a natural disaster (major earthquake, flood, drought…) or from a sanitary crisis like the Covid-19 impacting the whole world. The consequences of the degradation in crisis situation of the food system (essentail for human life) are :
- disruption in supply of some food products
- degradation of the food safety quality of the food products
- loss of jobs and associated income
- bankruptcy of some food companies
- instability of territories or States
- geopolitical issues linked to countries with one single source of income on a food raw material
- increased migratory pressure from countries where the under-nutrition situation could get worse
An emergency situation produces alterations in the population that limit the performance of their activities and creates the need for some type of assistance. In the alimentary-nutritional context, there are emergency situations in which accessibility to food is conditioned.
Emergency situations harm the nutritional status of the population, which depends on the food and nutrition conditions that previously existed. The sanitary measures in the handling of the foods are important to assure their innocuousness and to avoid that to the ravages provoked by the disaster, add illnesses transmitted by the foods. The management of food is a careful activity that needs efficiency in all its operations in order to ensure that the food arrives in good condition to be consumed.
Communications, in cases of emergency, help from within an affected country and international help can arrive in a very short time. This aid, which is primarily aimed at meeting the needs of the affected population, includes the supply of food. Among the food control activities, it is necessary to include, mainly in places where the adequate infrastructure does not exist: the reception, transport, storage and distribution of these. Not all emergencies cause food shortages, so it is necessary to evaluate the existence of available resources and calculate the daily rations required to serve the affected population.
Once the food is located in the emergency area, it has to be stored in the places previously fixed by the emergency committee, with the facilities that are reasonably available in the place. As a first step in the control of food safety, it is essential to classify them and carry out sanitary inspection, store and distribute them. Social participation for the protection of food is a good opportunity to stimulate educational activities within the population, related to the hygienic handling of food.
Consider the following: Is there a verified market need for the proposal? What problem does this standard solve? What value will the document bring to end-users? See Annex C of the ISO/IEC Directives part 1 for more information. See the following guidance on justification statements on ISO Connect:
https://connect.iso.org/pages/viewpage.action?pageId=27590861
You are now following this standard. Weekly digest emails will be sent to update you on the following activities:
You can manage your follow preferences from your Account. Please check your mailbox junk folder if you don't receive the weekly email.
You have successfully unsubscribed from weekly updates for this standard.
Comment on proposal
Required form fields are indicated by an asterisk (*) character.