Published
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.
PUBLISHED
ISO 16779:2015
90.60
Close of review
Dec 3, 2020
Sensory analysis — Assessment (determination and verification) of the shelf life of foodstuffs
60.60 Standard published
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