ISO 14470:2011, Food irradiation – Requirements for the development, validation and routine control of the process of irradiation using ionizing radiation for the treatment of food, not only provides requirements, but also guidance for meeting them.
Food irradiation is the process where food is exposed to ionizing radiation in order to improve its safety and quality. It is intended to be used only on food that has been produced under good manufacturing practice (GMP) principles. The irradiation of food can be used for different purposes including control of pathogenic microorganisms and parasites, reduction of the number of spoilage microorganisms, inhibition of the sprouting of bulbs, tubers and root crops, extension of product shelf life or phytosanitary treatment.
The main objectives of ISO 14470:2011 are to:
- Provide requirements for the irradiation of food consistent with current standards and practices
- Provide directions for a technical agreement between the customer and the irradiator operator
- Establish a documentation system to support the controls on the food irradiation process.
ISO 14470:2011 does not specify requirements for the primary production and/or harvesting, post-harvest treatment, storage and shipment, and packaging for foods that are to be irradiated. Only those aspects of the food production directly related to the irradiation process that may affect the safety or quality of the irradiated food are addressed.