ISO (International
Organization for Standardization)
ISO (International
Organization for Standardization) is an independent, non-governmental,
international organization that develops standards to ensure the quality, safety, and efficiency of products,
services, and systems.
ISO/TS
210:2014 describes the specifications to be met by the
containers intended for containing essential oils, as well as recommendations
relating to their conditioning and storage. Essential oils are used for
different purposes: food use, pharmaceutical use, perfumery and cosmetic use,
reference samples or test samples, and industrial raw materials.
ISO/TS
211:2014 specifies the general rules for labelling and
marking of containers for essential oils to enable the identification of the
contents.
ISO 212:2007 gives the
general rules for the sampling of essential oils, in order to provide a
laboratory with quantities that are suitable to be handled for expertise
purposes.
There are many more ISOs for essential oils for different categories,these are some of them.
ISO 9001:2008 is a quality management system standard, first published
in 1987 by ISO (International Organization for Standardization).
This standard is designed to help organizations ensure that they meet
all requirements of customers and stakeholders.
All requirements of ISO 9001:2008 are generic and are intended to be
applicable to all organizations, regardless of type, size and product provided.
ISO
9001:2008 cannot be applied due to the nature of an organization and its
product, this can be considered for exclusion.
Where
exclusions are made, claims of conformity to ISO 9001:2008 are not acceptable
unless these exclusions are limited to requirements within Clause 7, and such
exclusions do not affect the organization's ability, or responsibility, to
provide product that meets customer and applicable statutory and regulatory
requirements.
Clause 4: Quality
management system
Clause 5:
Management responsibility
Clause6: Resource
management
Clause 7: Product
realization
Clause 8: Measurement, analysis and improvement
The
standard is in place to aid organizations in their efforts to control food safety
hazards to ensure that food is safe at the time of human consumption.
The
standard states that an organization should consider the construction and
lay-out of facilities, waste disposal, storage and transport, pest control,
sanitation and personnel hygiene when establishing a prerequisite program.
The
standard also lists requirements for an organization to identify hazards and
determine their acceptable levels and how to combine a Hazardous Analysis and
Critical Control Point (HACCP) plan into prerequisite programs and operational
prerequisite programs to achieve a single food safety management program.
It is applicable to all organizations, regardless of size, which are
involved in any aspect of the food chain and want to implement systems that consistently
provide safe products.
ISO 22000:2005 specifies requirements to enable an
organization
-- to plan, implement, operate, maintain and update a food
safety management system aimed at providing products that, according to their
intended use, are safe for the consumer,
-- to demonstrate compliance with applicable statutory and
regulatory food safety requirements,
-- to evaluate and assess customer requirements and
demonstrate conformity with those mutually agreed customer requirements that
relate to food safety, in order to enhance customer satisfaction,
-- to effectively communicate food safety issues to their
suppliers, customers and relevant interested parties in the food chain,
-- to ensure that the organization conforms to its stated
food safety policy,
-- to demonstrate such conformity to relevant interested
parties, and
-- to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.
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