International Standard Setting Organizations for Food

Organization   Year
  What they do   What they set standards in

United States Pharmacopeial Convention (USP)




“USP establishes documentary and reference standards to ensure the quality and consistency of medicines, dietary supplements, and food ingredients” (USP, 2008).


• Purity and identity of food ingredients (USP, 2011a)

AOAC International




AOAC International provides science-based expertise to de-velop voluntary consensus standards or technical standards through stakeholder consensus and working groups (AOAC, 2011).


• Single laboratory validation for botanicals

• Study validation

• Food microbiology

• Characterization of antibodies used in immunochemical methods of analysis for mycotoxins and phycotoxins (AOAC, 2009)

International Organization for Standardization (ISO)




A network of national standards institutes from 162 coun-tries (ISO, 2011a) that sets trade standards and fosters standardization activities (Giovannucci and Purcell, 2008b).


• Food Products

• Good Management Practices

• Management systems for food safety

International Plant Protection Convention (IPPC)




“The IPPC provides an international framework for plant protection that includes developing international standards for phytosanitary measures for safeguarding plant resources” (IPPC, 2011).


• Procedures and references

• Pest surveillance, survey, and monitoring

• Import regulations and pest risk analysis

• Compliance procedures and phytosanitary inspection methodologies

• Pest management

• Post entry quarantine

• Exotic pest emergency response, control, and eradication

• Export certifi cation (IPPC, 2011)

International Commission on Microbiological Specifi cations for Food (ICMSF)




ICMSF provides science-based guidance to both government and industry on evaluating and controlling the microbiological safety of foods (ICMSF, 2011). ICMF is not a standard setting organization. It is included here because of its valuable advisory role.


• Microbiological limits and criteria in food (ICMSF, 2011)

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