If you have difficulty in submitting comments on draft standards you can use a commenting template and email it to admin.start@bsigroup.com. The commenting template can be found here.
Standards Development
This document provides guidance on the collection of agricultural commodities, primary foodstuffs, and slightly processed foods e.g. honey, reference samples for the development of authenticity databases. It ensures that such databases contain data derived from reference food samples that are representative of the defined scope of the database. The document outlines practical methodologies for collecting reference samples at source and along the supply chain, if this is possible, for use in authenticity databases (examples are given for illustration. The protocol emphasizes the importance of homogeneity, integrity, and traceable provenance when sourcing reference samples, emphasizing the importance of homogeneity, integrity, and traceable provenance. This NWIP is linked to the first commodity specific sampling standard « Food authenticity — Guidance on the collection of reference samples for the construction of authenticity databases — Part 2: Honey ». It is anticipated that subsequent standards in this series will focus on additional commodities such as olive oil. The scope of this standard does not encompass, but refers to, legal and normative definitions of food or compositional requirements
Commercial food authenticity databases are increasingly used to evaluate authenticity in agricultural commodities, primary foodstuffs, and slightly processed foods including honey, olive oil, saffron, and wine. The composition of any food may vary significantly depending on its agroecological setting, including geographical origin, climate and season, as well as the farming and production practices applied in different parts of the world. For example, honey from the same geographical location and botanical origin may still vary across harvest seasons due to the factors mentioned above. It is therefore essential that the integrity and origin of the food reference samples used to compile such databases can be assured, that the databases are fit for purpose, and that the samples on which these databases are based are authentic and fully representative of global production. The proposed document is intended to establish general definitions related to a food database, together with a protocol for the systematic collection of reference samples. Such a protocol should include criteria to determine the appropriate points in the supply chain at which samples are to be collected, as well as the associated records and documentation required for a sample to be deemed acceptable for inclusion in a food authenticity database. Other commodity specific parts will be developed as required. The document will also stablish a grading system for assessing the suitability of reference samples, related to the criteria for their incorporation into the database
Required form fields are indicated by an asterisk (*) character.
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 by: