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SRPS ISO 16779:2017

Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs

Dec 25, 2017

General information

90.93     Mar 9, 2023

90.20    Jan 15, 2028

ISS

E034-12

International Standard

67.240  

English  

Plan 2017

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Scope

ISO 16779:2015 specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated are changes in appearance, odour, flavour, taste, trigeminal sensation, and texture during assumed preservation periods.
It is intended to support the development of individual approaches.
ISO 16779:2015 does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this International Standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
NOTE For the purposes of calculating the shelf life, before microbiological, chemical and physical investigation results are used in addition to sensory testing.

Life cycle

NOW

PUBLISHED
SRPS ISO 16779:2017
90.93 Standard confirmed
Mar 9, 2023

Related project

Adopted from ISO 16779:2015