BS ISO 23855:2021 Frozen Surimi Specification

Discover the comprehensive and authoritative standard for frozen surimi with the BS ISO 23855:2021. This specification is an essential resource for professionals in the food industry, ensuring the highest quality and safety standards for frozen surimi products.

Overview

The BS ISO 23855:2021 standard provides detailed guidelines and specifications for the production, processing, and quality control of frozen surimi. Released on September 28, 2021, this 18-page document is a must-have for anyone involved in the surimi industry, from manufacturers to quality assurance professionals.

Key Features

• Standard Number: BS ISO 23855:2021
• Pages: 18
• Release Date: 2021-09-28
• ISBN: 978 0 539 05875 8
• Name: Frozen Surimi. Specification
• Status: Standard

Why Choose BS ISO 23855:2021?

The BS ISO 23855:2021 standard is meticulously crafted to ensure that frozen surimi products meet the highest quality and safety standards. Here are some reasons why this standard is indispensable:

1. Comprehensive Guidelines

This standard covers every aspect of frozen surimi production, from raw material selection to final product testing. It provides clear and detailed instructions to ensure consistency and quality in every batch.

2. International Recognition

As an ISO standard, BS ISO 23855:2021 is recognized and respected worldwide. Adhering to this standard demonstrates your commitment to quality and safety, enhancing your reputation in the global market.

3. Enhanced Quality Control

Implementing the guidelines in this standard helps in establishing robust quality control measures. This ensures that your frozen surimi products are free from contaminants and meet the desired quality parameters.

4. Consumer Safety

By following the BS ISO 23855:2021 standard, you can be confident that your products are safe for consumption. This not only protects your consumers but also helps in building trust and loyalty towards your brand.

Who Should Use This Standard?

The BS ISO 23855:2021 standard is designed for a wide range of professionals in the food industry, including:

• Surimi Manufacturers
• Quality Assurance Managers
• Food Safety Inspectors
• Regulatory Authorities
• Food Technologists

Detailed Content

The 18-page document is structured to provide a thorough understanding of the requirements and best practices for frozen surimi production. It includes sections on:

• Raw Material Specifications
• Processing Guidelines
• Quality Control Measures
• Testing and Analysis Methods
• Packaging and Storage Requirements
• Labeling and Documentation

Conclusion

In the competitive world of food production, adhering to recognized standards is crucial for success. The BS ISO 23855:2021 standard for frozen surimi provides the guidelines and specifications needed to ensure your products are of the highest quality and safety. By implementing this standard, you can enhance your production processes, improve product quality, and build a strong reputation in the market.

Invest in the BS ISO 23855:2021 standard today and take a significant step towards excellence in frozen surimi production.

BS ISO 23855:2021

This standard BS ISO 23855:2021 Frozen surimi. Specification is classified in these ICS categories:

• 67.120.30 Fish and fishery products

This document specifies the requirements for frozen surimi and the test methods for its quality control. It also specifies the requirements of packaging, marking, storage and transportation.

This document is applicable to tropical and cold-water surimi.