ISO/DIS 23638:2025(en)

ISO/TC 34/WG 25

Date: 2025-10-28

Secretariat: AFNOR

Food products — Quality requirements for processed food products for emergency

© ISO 2025

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Contents

Foreword 4

Introduction 5

0.1 Background 5

0.2 Purpose of this document 5

1 Scope 6

2 Normative references 6

3 Terms and definitions 6

4 Classification of the types of the products and food emergency situations 7

4.1 General 7

4.2 Types of the products 8

4.3 Classification of types of food emergency situations 8

5 Requirement for the products 8

5.1 Meal ready to eat (MRE) and easy to prepare (ETP) 8

5.1.1 Core requirements 8

5.1.2 Optional recommendations 8

5.2 Design for special diets 8

5.2.1 Core requirements 8

5.2.2 Optional recommendations 9

5.3 Shelf life 9

5.3.1 Background 9

5.3.2 Core requirements 9

5.3.3 Optional recommendations 9

5.4 Composition and nutritional properties 9

5.4.1 Core requirements 9

5.4.2 Optional recommendations 10

5.5 Packaging 10

5.5.1 Background 10

5.5.2 Core requirements 10

5.5.3 Optional recommendations 10

5.6 Storage, transportation and distribution 10

5.6.1 Background 10

5.6.2 Core requirements 10

5.6.3 Optional recommendations 10

5.7 Information provision and labelling 10

5.7.1 Core requirements 10

5.7.2 Optional recommendations 11

6 Food safety requirements for manufacturers 11

6.1 Background 11

6.2 Core requirements 11

6.3 Optional recommendations 11

7 Environmental sustainability 12

7.1 Background 12

7.2 Core requirements 12

7.3 Optional recommendations 12

Annex A (Informative) Indicative table on the classification of food emergency situations and types of products to use 13

Annex B (informative) Use cases other than food emergency situations 14

B.1 Overseas travel 14

B.2 Mountain climbing 14

B.3 Sailing 14

B.4 Keeping the products in a vehicle 14

B.5 Food desert 14

B.6 Activities in space 14

Bibliography 15

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).

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This document was prepared by Technical Committee ISO/TC 34, Food products.

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Introduction

0.1   Background

Unfortunately, the occurrence of disasters is increasing throughout the world. However, with adequate preparation in advance, nations, private organizations, communities and individuals can respond effectively. Examples of disasters include rainstorms in Africa, Asia and the Americas, heat waves in EU, and the Great East Japan Earthquake in 2011, which caused extensive damage. In addition, pandemic crises such as Covid-19 have occurred in the world. Steady occurrence of disasters damage to housing, infrastructure and lifelines (e.g., electricity, gas, water, etc.). Supply disruptions, or distribution disruptions due to damaged roads can hinder the ability to obtain food and prepare a meal.

According to a survey^[1] conducted after the Great East Japan Earthquake in 2011, the need for food ranked the highest among the human resources needed, which are categorized as goods (food, fuel, water etc.), systems (delivery logistics, support for people in need, etc.), and information. This situation seems to be the same all over the world. Persistent food shortages (particularly of vegetables, seafood, meat, beans, and dairy products) for several months after a disaster cause malnutrition, resulting in an insufficient intake of nutrients such as proteins and vitamins.^[2] Furthermore, if the food is not stored in appropriate conditions, it causes serious health problems due to quality deterioration and hygiene problems.^[3] Moreover, food is not only for nutritional needs but also for maintaining mental and physical condition of the affected population. Therefore, it is desirable that the food has a good taste and variety in order to maintain the Quality of Life (QOL) for all types of people including evacuees and rescue operators, etc.

Although the issue of food supply in emergency areas is often misunderstood to be only a matter of quantity, quality is equally crucial.^[4] In affected areas, the target population often lacks access to basic facilities such as clean water and cooking equipment, making it essential that food is easy to prepare. Additionally, when providing food to specific groups like infants^[5] and the elderly,^[6] special attention must be given to ensuring balanced nutrition. The Sendai Framework based on the World Conference on Disaster Risk Reduction (WCDRR)^[7] also suggests that reliable and high quality food is essential for disaster preparedness.

To address these challenges effectively, harmonizing and disseminating a global quality standard for such food represents one of the most impactful strategies. This standard can contribute not only to disaster and emergency responses, but also to food preparation in situations of immediate need and within special environments^[8],^[9].

0.2   Purpose of this document

The primary purpose of this document is to specify the requirements for manufacturers of foods for emergency situations to provide and validate the information necessary for the use of the foods. This information will assist the purchasers in deciding how to select the food product and supply them in an appropriate manner under emergency situations such as after natural disasters.

Food products — Quality requirements for processed food products for emergency

This document provides requirements and recommendations for the quality and safety characteristics of processed food products with an appropriate shelf life when stored at an ambient temperature to be used in food emergency situations (hereafter, also referred to as “the products”).

This document excludes food for special medical purpose such as RUTF (ready to use therapeutic food)^[10].

The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

CXS 1-1985 (revised in 2024), General Standard for the Labelling of Pre-packaged Foods

For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminology databases for use in standardization at the following addresses:

— ISO Online browsing platform: available at https://www.iso.org/obp

— IEC Electropedia: available at https://www.electropedia.org/

3.1

food

any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drinks, chewing gum and any substance which has been used in the manufacture, preparation or treatment of “food” but does not include cosmetics, tobacco or substances used only as drugs

[SOURCE: Codex Alimentarius, Codex Alimentarius Commission Procedural Manual]

3.2

drinking water

water intended for human consumption

Note 1 to entry: Requirements for drinking water quality specifications are generally laid down by the national relevant authorities. Guidelines have been established by the World Health Organization (WHO).

[SOURCE: ISO 24512:2024, 3.6]

3.3

containerized drinking water

packaged water

drinking water (3.2) deployed in containers for alternative drinking water service provision

[SOURCE: ISO 24537:2020, 3.2, modified – examples are deleted]

3.4

processed food product

the product, resulting from the application of physical, chemical or biological processes or combinations of these to a “primary food commodity”

[SOURCE: Codex Classification of Foods and Animals Feeds, CAC/MISC 4, modified - deleted “intended for direct sale to the consumer, for direct use as an ingredient in manufacture of food or for further processing.” ]

3.5

ambient temperature

unregulated temperature of the surrounding air

Note 1 to entry: In the case of food emergency situations, the ambient temperature can reach extreme temperatures from arctic to tropical climatic zone.

3.6

meal ready to eat

MRE

food that is ready for consumption without preparation

3.7

easy to prepare

ETP

food that can be consumed with minimal preparation

EXAMPLE Preparation by adding water or hot water.

3.8

food emergency situation

A disruptive situation where people do not have access to food/water as usual, or are unable to prepare food due to the unavailability of basic facilities and resources.

3.9

shelf life

period during which the product remains safe and maintains its quality when stored under conditions indicated by the manufacture

The products are used in exceptional circumstances where there is no possibility of preparing ordinary food under normal conditions.

These types of products should be adapted to the different levels of access to food or water and basic facilities to cook, as the classification described below.

A typical use case for these products is that local communities, non-governmental organizations, or similar rescue organizations purchase them to supply food to evacuees. Another potential use case is for individual persons to purchase the products for emergency preparedness at their home or as an alternative to regular food, provided that the products meet the requirements specified in this document. This latter use case could also contribute to expanding the overall market for such products.

See Annex A for indicative examples on how to select appropriate products.

See Annex B for use cases other than food emergency situations.

The products are classified into two categories; MRE (Meal Ready to Eat) and ETP (Easy To Prepare). The main reason is that the products are used in only exceptional circumstances where there is no possibility of preparing ordinary food under normal conditions. See 5.1 for details.

Under those circumstances, it is crucial whether the supply of MRE or ETP is available. This simplified categorization facilitates the selection and provision of suitable food for all in the current and future scenarios.

Food emergency situations are comprised of three phases as follows;

Phase 1 ― survival:

This phase arises immediately after a sudden emergency situation, where people need immediate supply to survive.

During this phase, people do not have access to food or water, nor to basic facilities and therefore MRE are preferred.

Phase 2 ― crisis:

This phase arises after Phase 1, where people have limited access to basic facilities, such as in temporary camps or evacuation centers.

During this phase, ETPs are preferred. When possible, the products can be tailored to the specific needs of the population.

Phase 3 ― stabilization:

This phase arises after Phase 2, where people are more settled in the emergency situation, with better but still limited access to food, water or basic facilities.

During this phase, the products shall be tailored as much as possible to specific needs of people.

The products designed to be consumed (i.e. eatable) under food emergency situations shall be one of the following types.

— MRE (Meal Ready to Eat): designed to be consumed without any preparation and without any need of tableware or utensils;

— ETP (Easy to Prepare): designed to be consumed with minimum preparation.

NOTE Examples of ETP are;

a) consumed after addition of (cold or hot) water

b) consumed after heated (with exothermic agent or heat source).

If ETP needs tableware or utensils, they should be provided with the product.

There is no core requirements.

Product design should take into account the possibility of consumption by a wide range of individuals, including those with special dietary needs.

Among the products, some should be designed allergen-free since food allergies can be life-threatening.

Among the products, some should be designed considering religious practices (e.g., Halal, Kosher) and other special diets (e.g., vegan, vegetarian, gluten free).

The products need to be reliably available at all times and in all phases of emergency situations (see 4.3). An appropriate shelf life is essential to guarantee this readiness. The shelf life may be different in either of the following cases;

— Products are purchased by individuals and stocked in their residences for preparedness for emergency situations, and can be consumed as an ordinary meal to be replenished;

NOTE Example of shelf life of such products is months.

— Stored as emergency stock by local communities, governments or non-governmental organizations.

NOTE Example of shelf life of such products is years.

The shelf life shall be validated based on food safety parameters (microbial, chemical contaminants…) and quality parameters (nutritional properties claimed on the label, organoleptic properties) during the entire shelf life.

The shelf life shall be validated by either of the two methods;

a) Validation by a documented protocol, considering realistic conditions (e.g., actual storage and transport temperature) and when possible, indicating the temperature zones as described in 5.3.3.

b) Validation based on a scientifically supported rationale, where appropriate, justified by literature evidence or validated predictive models.

The period used for the shelf life evaluation should cover the entire shelf life as labelled on the product. When the evaluation is performed with a shorter period of time, such as an accelerated testing method, the rationale for the acceleration rate shall be prepared.

To support global use of the products, shelf life evaluation should consider the temperature zones outlined below;

— Zone 1: Freezing temperatures to 0 °C (-4 °F to 32 °F) (For extreme cold conditions)

— Zone 2: +1 °C to +30 °C (34 °F to 86 °F) (For moderate conditions);

— Zone 3: +31 °C to +50 °C (88 °F to 122 °F) (For hot climates or extreme heat conditions).

The composition and nutritional properties of the products shall be determined according to the needs of the target population and the context of use. The target population and the context of use shall be identified to design the products.

There is no optional recommendations.

In food emergency situations the products are likely to be handled under extreme conditions and every packaging including the secondary packaging is expected to be robust.

MREs shall be easy to open and shall not require the use of special tools (such as scissors, which are usually unavailable in food emergency situations).

Packaging materials shall maintain the integrity of the products during storage. Packaging shall resist variations in temperature and humidity during handling and transportation. For products intended to be heated in their packaging, the materials and construction shall withstand the applied heat.

There is no optional recommendation.

It is important that products are stored and transported in a safe and secure manner; protected from damage, contamination and extreme conditions.

Secondary packaging shall be able to be stored, transported and kept stable at an ambient temperature.

In the case of claiming that they can be stored or transported in high or low temperature environments (see 5.3.3), such as outdoors or inside a vehicle, the rationale should be provided.

In the case of claiming that the product can be air-dropped, the packaging should resist the shock and protect the food.

The products shall be labelled in accordance with Codex Standard – “GENERAL STANDARD FOR THE LABELLINGOF PREPACKAGED FOODS (CXS 1-1985)(revised in 2024)” and other relevant Codex documents.

Allergens shall be declared in accordance with the aforementioned Codex or other national standards that define allergens.

The products shall indicate the composition and nutritional properties by labelling, claims and warnings if necessary (see 5.2 and 5.4).

The labels and claims shall be clearly visible and legible and shall not wear off before the end of shelf life.

The products shall include clear instructions on safe use and consumption. ETPs shall include instructions on how to prepare.

The shelf life of the products shall be indicated by labelling. (see 5.3.2)

NOTE 1 The shelf life can be expressed by “best before date” or “expiration date”.

NOTE 2 Best before date means the date which signifies the end of the period, under any stated storage conditions, during which the unopened product will remain fully marketable and will retain any specific qualities for which implied or express claims have been made. However, beyond the date the food may still be acceptable for consumption.

NOTE 3 Expiration date means the date which signifies the end of the period under any stated storage conditions, after which the product should not be sold or consumed due to safety and quality reasons.

The manufacturer shall indicate the maximum allowable stack height of the packaging when applicable (see 5.6).

Relevant information on secure storage, transportation and distribution shall be labelled and claimed where applicable (see 5.6).

The secondary packaging shall indicate the information about the identification (e.g., name) of the products.

The provision of information below is not limited to product labelling, but may also be mentioned in brochures and websites.

The product should be labelled to indicate the following information;

a) Target consumers

b) Nutrient declaration and any other supplementary nutritional information

NOTE Some claimed nutritional values can be mandatory as per Codex - GUIDELINES ON NUTRITION LABELLING CXG 2-1985.

c) Sensory characteristics

d) Two-dimensional code information such as QR codes and barcodes (e.g., for the purpose of identification of products, inventory and sales management, technical information provision, traceability information provision)

e) Pictograms regarding waste management

f) Pictograms for preparation, providing quick and easy-to-understand visual instructions that enhance user accessibility and ensure correct preparation in diverse settings and by various consumer groups.

g) Indication of “processed food products for emergency”

h) Indication of suitable temperature zones (see 5.4.3)

i) Indication of religious consideration (e.g., Halal, Kosher) and other special diets (e.g., vegan, vegetarian, gluten free)

j) Instruction on how to handle the secondary packaging to minimize the risk of damage or misuse

k) Size (height, width and depth), quantity and total weight on the secondary packaging

In food emergency situations, safe food and packaged drinking water are critical to survival.

All manufacturers of products including packaged drinking water shall implement a food safety management system based on recognized food safety standards such as ISO 22000 and ensure it is regularly assessed.

There is no optional recommendation.

Environmental issues, such as food loss and waste or packaging waste, are critical to achieving a sustainable society.

There is no core requirements.

The product should be designed and manufactured considering sustainability aspects including those listed below;

Food loss and waste

— Minimize food loss after shelf life expiration.

— Minimize waste after consumption (including leftovers).

— Increase percentage of edible part of the product.

a) Packaging waste

— Minimize the use of plastics while meeting quality requirements.

— Use biodegradable materials while meeting quality requirements.

— Minimize the total amount of packaging while meeting quality requirements.

b) Energy use related to climate change

— Minimize the use of non-renewable energy throughout the product supply chain.

Choice of ingredients

— Give preference to local, organic ingredients

— Reduce the use of animal products

— Choose ingredients with a low carbon impact

A validated methodology should be used to assess the product's environmental impacts, facilitating its evaluation and encouraging mitigation.

NOTE A life cycle assessment or a carbon footprint assessment are one of those methodology for the climate change impact.

1. 
   (Informative)
   
   Indicative table on the classification of food emergency situations and types of products to use

This annex provides indicative examples on how to select appropriate products in each emergency situations with regard to the classifications described in Clause 4.

Table A.1 — Indicative table on the classification of food emergency situations and
types of products to use

1. 
   (informative)
   
   Use cases other than food emergency situations

Use cases of the processed food products for emergency are as follows.

• 1. Overseas travel

A drastic change in environment can lead to poor health. In such a situation, carrying and eating familiar foods from one's home country can provide a sense of security and help regulate one's health.

• 1. Mountain climbing

Processed food products for emergency are excellent as portable food for mountain climbing, when food supplies from outside are limited.

• 1. Sailing

In the open seas, there can be times when disaster strikes or delays in port calls. By storing processed food products for emergency on board, worries about food can be reduced even in such situations, providing peace of mind when sailing.

• 1. Keeping the products in a vehicle

Accidents, severe weather, or unexpected traffic jams can leave you stranded for hours. By keeping the products in a vehicle. You ensure access to food during such events. Disasters can also strike while you're on the move, making it practical to stockpile a small supply of the product in a vehicle.

• 1. Food desert

In areas where access to food retail is limited or inconvenient, processed food products serve as a reliable and practical solution.

• 1. Activities in space

Cooking is difficult in space, so processed food products for emergency, which requires little cooking, is easily applicable as space food.

Bibliography

[1] Moeka Harada, Kazuko Ishikawa-Takata and Nobuyo Tsuboyama-Kasaoka, Analysis of Necessary Support in the 2011 Great East Japan Earthquake Disaster Area. Int J Environ Res Public Health. 2020;17(10):3475. Doi: 10.3390/ijerph17103475

[2] Nobuyo Tsuboyama-Kasaoka, Yuko Hoshi, Kazue Onodera, Shoichi Mizuno, Kazuko Sako, What factors were important for dietary improvement in emergency shelters after the Great East Japan Earthquake? Asia Pac J Clin Nutr 2014;23(1):159-166.

[3] Nobuyo Tsuboyama-Kasaoka, Frontiers in Disaster Nutrition: Evidence to Action. J Nutr Sci Vitaminol. 2022;68:S11-S13. doi: 10.3177/jnsv.68.S11.

[4] Sphere Association: Nutritional requirements, The Sphere Handbook: Humanitarian Charter and Minimum Standards in Humanitarian Response, fourth edition, pp. 231-232 (2018) Practical Action Publishing, Geneva

[5] Nobuyo Tsuboyama-Kasaoka, Mari Hamada, Kae Ohnishi, Sakiko Ueda, Yukako Ito, Hisae Nakatani, Noriko Sudo and Ritsuna Noguchi. Prolonged Maternal and Child Health, Food and Nutrition Problems after the Kumamoto Earthquake: Semantic Network Analysis of Interviews with Dietitians. Int. J. Environ. Res. Public Health 2021, 18, 2309. doi: https://doi.org/10.3390/ijerph18052309

[6] Nobuyo Tsuboyama-Kasaoka, Sakiko Ueda and Kazuko Ishikawa-Takata . Food and nutrition assistance activities at emergency shelters and survivors’ homes after the Great East Japan earthquake, and longitudinal changes in vulnerable groups needing special assistance. Int J Disaster Risk Reduct. 2021;66:102598. doi:10.1016/j.ijdrr.2021.102598

[7] Sendai Framework for Disaster Risk Reduction 2015-2030 https://www.wcdrr.org/preparatory/post2015.html

[8] Nobuyo Tsuboyama-Kasaoka, Kozo Hamanaka, Yuta Kikuchi, Takashi Nakazawa. Similarities between Disaster Food and Space Food. J Nutr Sci Vitaminol (Tokyo). 2022;68(5):460-469.doi: 10.3177/jnsv.68.460.

[9] Nobuyo Tsuboyama-Kasaoka, Takeshi Nikawa. Why space foods aren’t just for space. Nature 2025; Jul;643(8074) :1188-1190. doi: 10.1038/d41586-025-02337-9.

[10] CXG 95-2022 (adopted in 2022), Guidelines for ready-to-use therapeutic foods (RUTF)

[11] UNHCR. UNICEF, WFP, and WHO, Food and Nutrition Needs in Emergencies, https://www.who.int/publications/i/item/food-and-nutrition-needs-in-emergencies

[12] Codex Alimentarius, Codex Alimentarius Commission Procedural Manual

[13] ISO 24512:2024, Activities relating to drinking water and wastewater services — Guidelines for the management of drinking water utilities and for the assessment of drinking water services

[14] ISO 24537:2020, Micrographics — Dimensions for reels used for 16 mm and 35 mm microfilm

[15] Codex Classification of Foods and Animals Feeds, CAC/MISC 4