Standards Development

Scope

This document specifies the quality characteristics for food products that can be stored in room temperature and consumed in an extra-ordinary condition.

The target consumers for this document includes not only those suffering in the disaster area and those engaged in rescue operations, but also those who need to have their meals in an environment that differs from that of their ordinary lives.

Purpose

In recent years, disasters have occurred frequently all over the world, hence not only governments but also individuals come to think about how to prepare for them. For example, there have been disasters such as rainstorms in Asia and America, heat waves in EU, and the Great East Japan Earthquake in 2011, which caused extensive damage. In addition, pandemic crisis like Covid-19 have been occurring in African countries and around the world.

According to the survey[1], goods (food, fuel, water etc.), system (delivery logistics, supporting those with needs etc.), information, human resources were required, wherein the need for food was the highest. The situation seems to be the same in the world. Although the issue of food supply in emergency areas is often misunderstood as a shortage of quantity, quality is also very important[2]. As is often the case, some of the food provided is imbalanced in nutrients unsuitable for particular evacuees such as infants[3] and older persons[4]. Since food shortages (particularly in vegetable, seafood, meat, bean or dairy) continue several months after disaster, malnutrition occurs (e.g. nutrients such as proteins and vitamins are insufficient) [5]. Furthermore, if the food is not stored in appropriate condition, it causes serious health problems due to quality deterioration and hygiene problems [6]. As suggested by Sendai Framework based on WCDRR[7], the proposer has concluded that reliable and high-quality emergency food is essential in the preparation scheme against disasters. Also, to harmonize and disseminate the quality standard of such food around the world is one of the most effective means to reduce the adverse impact of such emergency situations. In addition, business opportunities for manufacturers and distributers for such emergency food products are expected to expand [8] while the market will be maintained having a level playground of quality food products which are in conformance to the quality requirements specified in this document.

Please note donc ISO/TC 34 N 2227 informing TC 34 members about this proposal and the organization of 2 webinars before launching the NWIP.

Please note also the parallel ballot at TC 34 to allocate this project in the existing ISO/TC 34/WG 25 "Food security in emergency or crisis situation" and to confirm the change of convenorship from Argentina to Japan