ISO 13302:2003
p
ISO 13302:2003
33818

Abstract

 Preview

ISO 13302:2003 describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants.

The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run.

ISO 13302:2003 is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, leaflets, or parts of equipment such as seals or piping) with the aim of controlling food compatibility from a sensory point of view according to the legislation in force.


General information 

  •  :  Published
     : 2003-08
  •  : 1
     : 26
  •  : ISO/TC 34/SC 12 Sensory analysis
  •  :
    67.240 Sensory analysis

Buy this standard

en
Format Language
std 1 118 PDF
std 2 118 Paper
  • CHF118

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

Keep up to date with ISO

Sign up to our newsletter for the latest news, views and product information.