The standards and specifications for food and other products refer to regulations concerning the five methods of manufacturing, processing, usage, cooking, and preservation of food products, as well as regulations on the manufacturing methods of equipment and containers and packaging. When referred to individually, these are known as "manufacturing and processing standards," "usage standards," or "preservation and distribution standards." On the other hand, specifications entail regulations regarding the components of food, food additives, equipment, containers, packaging, and their raw materials, commonly called "ingredient specifications" or just "specifications" when mentioned separately.
In addition to beneficial and necessary components, food specifications encompass substances that are inappropriate or harmful to humans, such as bacteria, heavy metals, pesticides, other chemicals, antimicrobial agents, foreign matter, and more. In essence, "standards and specifications" target food, food additives, equipment, containers, and packaging to prevent health hazards and uphold a minimum level for quality assurance. Foods that adhere to these standards and specifications must maintain their quality throughout the distribution process until consumption or use by the end consumer.
This can be considered as specific norms that operators must adhere to at each stage of food production, distribution, handling processes until reaching consumers.
These standards and specifications are promulgated by the Ministry of Food and Drug Safety and are disseminated through the "Standards and Specifications for Food and Other Products," which is authorized under Article 14 of the Food Sanitation Act by the Commissioner of the Ministry of Food and Drug Safety.
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