EUROLAB
iso-22000-food-safety-for-hormone-residue-control
Hormone and Growth Regulator Residue Analysis AOAC 2008.01 Detection of Hormone Residues in VegetablesAOAC 2008.03 Hormone Residue Testing in Frozen FoodsAOAC 2010.03 Hormone Residue Analysis in BeveragesAOAC 2013.10 Hormone Residue Testing in MeatAOAC 991.31 Hormone Residue Testing in Cereals and GrainsAOAC 991.39 Growth Regulator Residue AnalysisAOAC 991.41 Hormone Residue Quantification in SeafoodAOAC Official Method 2007.01 Hormone Residue AnalysisASTM D5112 Hormone Residue Screening in Food SamplesASTM D5228 Hormone Residue Testing in BeveragesASTM D6079 Hormone Residue Screening in BeveragesASTM D6846 Hormone Residue Quantification by Mass SpectrometryASTM D6913 Hormone Residue Quantification in FoodASTM E1241 Hormone Residue Analysis by GC-MSASTM E2990 Hormone Residue Detection in Processed FoodsASTM E3004 Hormone Residue Quantification by LC-MSCEN EN 1528 Hormone Residue Determination in CerealsCEN EN 15662 Growth Regulator Residue DetectionCEN EN 15662 QuEChERS Extraction of Hormone ResiduesCEN EN 16058 Hormone Residue Analysis in WaterCodex Alimentarius CAC/GL 71-2009 Hormone Residue GuidelinesEN 12856 Hormone Residue Screening in Animal ProductsEN 14342 Hormone Residue Testing in Food PackagingEN 16190 Hormone Residue Testing in Food SafetyEN ISO 16140 Hormone Residue Method ValidationEN ISO 19343 Hormone Residue Limits in SpicesEPA 3545C Automated Extraction of Hormone ResiduesEPA 3550B Extraction for Hormone Residue DetectionEPA 3550C Extraction of Hormone Residues from SoilEPA 8015D Hormone Residue Testing by Gas ChromatographyEPA 8081B Pesticide and Hormone Residue TestingEPA Method 3520C Extraction of Hormone Residues from FoodEPA Method 625 Hormone Residue Determination in WaterEPA Method 8270 Hormone Residue Screening by GC-MSEPA Method 8270D Hormone and Growth Regulator AnalysisFDA BAM Chapter 17 Hormone Residue Testing ProtocolsFDA BAM Chapter 18 Hormone Residue Analysis in MeatsFDA BAM Chapter 20 Hormone Residue Testing in FruitsFDA BAM Chapter 22 Hormone Residue Analysis in CerealsFDA BAM Chapter 23 Hormone Residue Analysis in DairyFDA CFR 21 Part 111 Hormone Residue Testing in SupplementsFDA CFR 21 Part 117 Hormone Residue Control in FoodFDA CFR Title 21 Hormone Residue Regulatory TestingFDA Title 21 Part 110 Hormone Residue Control in ManufacturingISO 13138 Hormone Residue Testing in Dairy ProductsISO 13906 Hormone Residue Testing in Food Contact MaterialsISO 14402 Hormone Residue Analysis in Infant FoodsISO 14675 Hormone Residue Testing in Fruits and VegetablesISO 17025 Accredited Hormone and Growth Regulator Residue TestingISO 17034 Certified Reference Materials for Hormone ResiduesISO 18643 Hormone Residue Analysis in Processed FoodsISO 18857 Hormone Residue Testing in Food Packaging MaterialsISO 19343 Hormone Residue Limits in SpicesISO 21422 Hormone Residue Testing by ChromatographyISO 21427 Hormone Residue Limits in Meat ProductsISO 21528 Microbial Contaminants and Hormone ResiduesISO 21528-1 Microbial Limit Testing for Hormone ResiduesISO 21528-2 Microbiological Hormone Residue TestingISO 8124-3 Safety Limits for Hormone Residues

Comprehensive Guide to ISO 22000 Food Safety for Hormone Residue Control Laboratory Testing Service

ISO 22000 is a widely recognized international standard for food safety management systems that ensures the control of hazards associated with the production, processing, and distribution of food. The standard provides a framework for organizations to establish, implement, and maintain a food safety management system that meets the requirements of the Food Safety Management System (FSMS) standard.

Legal and Regulatory Framework

The legal and regulatory framework surrounding ISO 22000 is based on various international and national standards, regulations, and laws. Some of the key standards include:

  • International Organization for Standardization (ISO): ISO 22000:2018 - Food safety management systems

  • European Commission: Regulation (EC) No 178/2002 - General principles and requirements of food law

  • United States Department of Agriculture (USDA): Food Safety and Inspection Service (FSIS)

  • Codex Alimentarius Commission: International standards for food safety

    • International and National Standards

    The following international and national standards are relevant to ISO 22000:

  • ISO 22000:2018 - Food safety management systems

  • EN ISO 22000:2018 - Food safety management systems

  • ASTM E2757-16 - Standard practice for hazard analysis critical control point (HACCP) plan development and implementation

  • TSE (Turkish Standards Institution): TS EN ISO 22000 - Food safety management systems

    • Standard Development Organizations

    Standard development organizations play a crucial role in creating, revising, and maintaining standards. Some of the key standard development organizations include:

  • International Organization for Standardization (ISO)

  • European Committee for Standardization (CEN)

  • American Society for Testing and Materials (ASTM)

  • Turkish Standards Institution (TSE)

    • Standard Evolution and Updates

    Standards evolve over time to reflect changing industry needs, technological advancements, and regulatory requirements. The standard development process involves several stages:

    1. Drafting

    2. Review and approval

    3. Publication

    4. Revision and update

    Standard Numbers and Scope

    Some relevant standard numbers and their scope are listed below:

  • ISO 22000:2018 - Food safety management systems (Scope: Requirements for food safety management systems)

  • EN ISO 22000:2018 - Food safety management systems (Scope: Requirements for food safety management systems in Europe)

    • Industry-Specific Standard Compliance

    Different industries have varying standard compliance requirements. Some of the key industries include:

  • Food processing

  • Meat and poultry processing

  • Dairy processing

  • Seafood processing

    • Each industry has its unique set of standards, regulations, and laws that must be adhered to.

    Why This Specific Test is Needed and Required

    ISO 22000 testing is essential for ensuring the safety and quality of food products. The standard provides a framework for organizations to establish, implement, and maintain a food safety management system that meets the requirements of the FSMS standard.

    Business and Technical Reasons for Conducting ISO 22000 Testing

    The business and technical reasons for conducting ISO 22000 testing include:

  • Ensuring compliance with regulatory requirements

  • Maintaining customer confidence and trust

  • Reducing risks associated with non-compliance

  • Improving product quality and safety

    • Consequences of Not Performing This Test

    Not performing ISO 22000 testing can lead to serious consequences, including:

  • Non-compliance with regulatory requirements

  • Loss of customer confidence and trust

  • Increased risks associated with non-compliance

  • Decreased product quality and safety

    • Industries and Sectors That Require This Testing

    The following industries and sectors require ISO 22000 testing:

  • Food processing

  • Meat and poultry processing

  • Dairy processing

  • Seafood processing

    • Each industry has its unique set of standards, regulations, and laws that must be adhered to.

    Risk Factors and Safety Implications

    The risk factors associated with non-compliance with ISO 22000 include:

  • Foodborne illnesses

  • Product contamination

  • Reputation damage

  • Financial losses

    • Quality Assurance and Quality Control Aspects

    ISO 22000 testing ensures quality assurance and quality control by:

  • Identifying hazards associated with food production, processing, and distribution

  • Establishing critical control points (CCPs) to prevent or minimize hazards

  • Monitoring and evaluating the effectiveness of the food safety management system

    • Step-by-Step Explanation of How the Test is Conducted

    The ISO 22000 testing process involves several steps:

    1. Sampling: Selecting representative samples from production, processing, or distribution

    2. Sample preparation: Preparing samples for analysis

    3. Analysis: Conducting laboratory tests to detect and identify hazards associated with food production, processing, and distribution

    Testing Equipment and Instruments Used

    The following testing equipment and instruments are used in ISO 22000 testing:

  • Laboratory scales

  • Microbiological analyzers

  • Spectrophotometers

  • Chromatographs

    • Test Results and Reporting

    The test results are reported in a standard format that includes:

  • Sampling information

  • Test methods used

  • Result of the analysis

  • Conclusion and recommendations

    • Reporting and Record-Keeping

    Record-keeping is essential for maintaining an effective food safety management system. The following records must be kept:

  • Sampling information

  • Test methods used

  • Result of the analysis

  • Conclusion and recommendations

    • Test Conditions and Calibration

    The testing equipment and instruments must be calibrated regularly to ensure accuracy and reliability.

    Conclusions and Recommendations

    ISO 22000 testing is essential for ensuring the safety and quality of food products. The standard provides a framework for organizations to establish, implement, and maintain an effective food safety management system that meets the requirements of the FSMS standard.

    Reporting and Record-Keeping

    Record-keeping is essential for maintaining an effective food safety management system. The following records must be kept:

  • Sampling information

  • Test methods used

  • Result of the analysis

  • Conclusion and recommendations

    • The above guide provides a comprehensive overview of ISO 22000 testing, including standard-related information, standard evolution and updates, industry-specific standard compliance, business and technical reasons for conducting ISO 22000 testing, consequences of not performing this test, industries and sectors that require this testing, risk factors and safety implications, quality assurance and quality control aspects, test conditions and methodology, testing equipment and instruments used, test results and reporting, and record-keeping.

    Need help or have a question?
    Contact us for prompt assistance and solutions.

    CONTACT US +902127020000

    Latest News

    View all

    Eurolab Successfully Renews ISO 17025 Accreditation

    Read More

    Expanded Cosmetic Safety Testing Portfolio Now Available at Eurolab

    Read More

    Eurolab Launches Technical Training Series for Industry Professionals

    Read More

    JOIN US
    Want to make a difference?

    Careers