What is ISO 5555-Sampling animal and vegetable fats and oils about?

ISO 5555 is an international standard on sampling animal and vegetable fats and oils to ensure animal and vegetable fats and oils are safe for consumption.

ISO 5555 describes methods of sampling crude or processed animal and vegetable fats and oils (referred to as fats hereafter), whatever the origin and whether liquid or solid. ISO 5555 also describes the apparatus used for this process.

The object of sampling and of preparing samples is to obtain from a consignment (which may be in lots) a manageable quantity of the fat, the properties of which correspond as closely as possible to the properties of the consignment sampled.

Note: Methods of sampling milk and milk products, including milk fats, are specified in ISO 707.

Who is ISO 5555-Sampling animal and vegetable fats and oils for?

ISO 5555 on sampling animal and vegetable fats and oils is useful for:

Food scientists
Food technologists
Food laboratories
Food health and safety departments

Why should you use ISO 5555-Sampling animal and vegetable fats and oils?

The purpose of sampling is to provide various types of statistical information of a qualitative or quantitative nature about the whole by examining a few selected units.

ISO 5555 provides you with guidance for the requirements for apparatus, sampling technique, methods of sampling, packing and labelling of laboratory samples and dispatch of laboratory samples.

The techniques and methods provided by ISO 5555 assist you in determining the right levels of key ingredients, detecting the levels of nutrients present, improving the quality and subsistence of animal and vegetable fats and oils and ensuring it is free for contaminations.

With obedience and compliance to ISO 5555, you can enhance efficacy in the production of animal and vegetable fats and oils and manufacture a standardized product.

BS EN ISO 5555:2002+A1:2014

Animal and vegetable fats and oils. Sampling

Current, Under Review

Published:

29 Jan 2002