Food, food preparation, food services, food economy and food politics are fairly emotional subjects in the home — in the education industry — as it is everywhere. The safety and sustainability of school cafeterias; student dormitory dining halls; food storage warehouses; hospital patient, visitor and medical staffs food services; athletic venues; as well as a expanding number of academic and business units with their own food service enterprises depend upon a continually moving set of local, national and international standards.
The food supply chain continually crosses national boundaries. Regardless of college town insurgencies to “buy local”, the practical reality is that food safety systems must be inter-operable in the #WiseCampus because blockchain technology will make it so.
Among the standards we follow are the ISO 22000 family of food safety management standards that help organizations identify and control food safety hazards. As many of today’s food products repeatedly cross national boundaries, regardless of town-and-gown insurgencies to grow and buy local, the practical reality is that food safety systems need to be inter-operable in the emergent #SmartCampus because of blockchain technology. Attention to international Standards are needed to ensure the safety of the local the global food supply chain.
The global Secretariat for ISO TC/24 is Groupe Afnor. The business plan is linked below:
ISO/TC 34 | BUSINESS PLAN | EXECUTIVE SUMMARY
The United States Technical Advisory Group Administrator is the American Society of Agricultural and Biological Engineers. Its home page for standardization activity is linked below:
Stakeholders in the US education industry with an interest in the US position on titles developed by ISO TC/24 are encouraged to communicate with ASABE directly:
Scott Cedarquist | [email protected]
2950 Niles Road | St. Joseph, Michigan 49085-9659
Phone: (269) 429-0300 Ext 331 | Fax: (269) 429-3852
The food domain is occupied by product-oriented manufacturers; ranging from agricultural equipment to kitchen safety and sustainability. We give priority consultations relevant to food preparation enterprises in education communities and maintain the work of this committee is a standing item on our Global and Food colloquia. See our CALENDAR for the next scheduled online meeting.
Issue: [15-126]
Category: Food safety
Colleagues: Mike Anthony, Christine Fischer, Jack Janveja
MORE >>
ISO Focus: Five questions with Codex
ISO Food Safety Management Brochure 2018
Dansk Standards | Strategy Plan 2013-2017
