BS ISO 16779:2015规定了产品保质期的测定和验证方法 通过感官测试的食品。要评估的感官特征是外观的变化， 假设保存期间的气味、味道、味道、三叉神经感觉和质地。它旨在支持个体方法的发展。本国际标准并非旨在解决所有相关的安全问题（如有） 与它的使用。本国际标准的使用者有责任制定适当的标准 安全和健康实践，并在使用前确定监管限制的适用性。注:为了计算保质期，在微生物、化学和物理 除了感官测试外，还使用了调查结果。 交叉引用:ISO 5492ISO 4120ISO 5495ISO 6658ISO 8587ISO 8589ISO 10399ISO 11036ISO 11136ISO 13299购买本文件时提供的所有当前修订版均包含在购买本文件中。

BS ISO 16779:2015 specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated are changes in appearance, odour, flavour, taste, trigeminal sensation, and texture during assumed preservation periods.It is intended to support the development of individual approaches.This International Standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this International Standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.NOTE For the purposes of calculating the shelf life, before microbiological, chemical and physical investigation results are used in addition to sensory testing.Cross References:ISO 5492ISO 4120ISO 5495ISO 6658ISO 8587ISO 8589ISO 10399ISO 11036ISO 11136ISO 13299All current amendments available at time of purchase are included with the purchase of this document.