BS ISO 24220:2020 - Pao cai (Salted Fermented Vegetables) Specification and Test Methods

Discover the comprehensive standard that defines the specifications and test methods for Pao cai, the traditional salted fermented vegetables that have been a staple in various cuisines for centuries. The BS ISO 24220:2020 is an essential document for anyone involved in the production, quality assurance, or research of these beloved fermented foods.

Overview

The BS ISO 24220:2020 standard provides a detailed framework for the production and testing of Pao cai, ensuring that these products meet high-quality standards. Released on January 8, 2021, this document is a must-have for manufacturers, food scientists, and quality control professionals who are dedicated to maintaining the integrity and safety of fermented vegetable products.

Key Features

• Standard Number: BS ISO 24220:2020
• Pages: 14
• Release Date: January 8, 2021
• ISBN: 978 0 539 06440 7
• Status: Standard

Why Choose BS ISO 24220:2020?

This standard is crucial for ensuring that Pao cai products are produced consistently and safely. By adhering to the guidelines set forth in this document, producers can guarantee that their products meet international quality standards, which is essential for both domestic and international markets.

Benefits of Using This Standard

• Quality Assurance: Ensure that your Pao cai products meet rigorous quality standards, enhancing consumer trust and satisfaction.
• Consistency: Maintain consistent product quality across different batches, which is vital for brand reputation and customer loyalty.
• Safety: Adhere to safety guidelines to protect consumers and reduce the risk of foodborne illnesses.
• Market Access: Meet international standards to expand your market reach and compete globally.

Detailed Specifications

The BS ISO 24220:2020 standard outlines specific criteria for the production of Pao cai, including:

• Ingredient Quality: Guidelines for selecting high-quality vegetables and other ingredients.
• Fermentation Process: Detailed instructions on the fermentation process to ensure optimal flavor and safety.
• Packaging and Storage: Recommendations for packaging and storing Pao cai to maintain freshness and prevent contamination.
• Testing Methods: Comprehensive test methods to assess the quality and safety of the final product.

Who Should Use This Standard?

The BS ISO 24220:2020 standard is designed for a wide range of professionals in the food industry, including:

• Manufacturers: Ensure that your production processes align with international standards.
• Quality Control Professionals: Implement effective quality assurance measures to maintain product integrity.
• Food Scientists: Conduct research and development to innovate and improve Pao cai products.
• Regulatory Bodies: Use the standard as a benchmark for evaluating the safety and quality of Pao cai products.

Conclusion

The BS ISO 24220:2020 standard is an invaluable resource for anyone involved in the production and quality assurance of Pao cai. By following the guidelines and specifications outlined in this document, you can ensure that your products meet the highest standards of quality and safety, ultimately leading to greater consumer satisfaction and market success.

Invest in the BS ISO 24220:2020 standard today and take the first step towards producing world-class Pao cai that delights consumers and stands out in the competitive food industry.

BS ISO 24220:2020

This standard BS ISO 24220:2020 Pao cai (salted fermented vegetables). Specification and test methods is classified in these ICS categories:

• 67.080.20 Vegetables and derived products

This document specifies the categories of pao cai (salted fermented vegetables) and its requirements, including sensory, physical and chemical, safety, labelling, transport and storage. It also describes the corresponding test methods.

This document does not apply to kimchi.