Quality Standards As Per ISO The requisites of Essential Oils Quality

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.

• Quality management standards to help work more efficiently and reduce product failures.
• Environmental management standardsto help reduce environmental impacts, reduce waste and be more sustainable.
• Health and safety standards to help reduce accidents in the workplace.
• Energy management standards to help cut energy consumption.
• Food safety standards to help prevent food from being contaminated.
• IT security standards to help keep sensitive information secure.

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.

ISO 279:1998

Essential oils — Determination of relative density at 20 degrees C — Reference method

ISO 280:1998

Essential oils — Determination of refractive index

ISO 709:2001

Essential oils — Determination of ester value

ISO 1041:1973

Essential oils — Determination of freezing point

ISO 3218:2014

Essential oils — Principles of nomenclature

There are many more ISOs for essential oils for different categories,these are some of them.

ISO 9001:2008

Quality management systems — Requirements

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.

Quality standardization evolves with ISO 9001 by adding: 

• Greater emphasis on setting the objectives, monitoring performance and metrics;
• Clearer expectations on management; and
• More careful planning for and preparing the resources needed for ensuring quality.

ISO 9001 applies to all types and sizes of organizations that wish to: 

• Establish, implement, maintain and improve an QMS;
• Assure conformity with the organization’s stated quality policy;
• Demonstrate conformity to others;
• Seek certification/registration of its QMS by an accredited third party certification body; and
• Make a self-determination and self-declaration of conformity with this International Standard.

Key clauses of ISO 9001:2008 

Clause 4: Quality management system

Clause 5: Management responsibility

Clause6: Resource management

Clause 7: Product realization

Clause 8: Measurement, analysis and improvement

ISO 22000:2005

Food safety management systems — Requirements for any organization in the food chain

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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