DRAFT SAINT LUCIA NATIONAL STANDARD DNS 100 SPECIFICATION FOR GRADES OF SWEET AND BITTER CASSAVA
|
|
- Noel Joseph Willis
- 5 years ago
- Views:
Transcription
1 DRAFT SAINT LUCIA NATIONAL STANDARD DNS 100 SPECIFICATION FOR GRADES OF SWEET AND BITTER CASSAVA Stage 40 Enquiry Stage February 2014 Copyright SLBS Saint Lucia Bureau of Standards, (2014) No part of this standard may be reproduced in any form without the prior consent of the Saint Lucia Bureau of Standards in writing. This does not preclude quotation(s) from the standard for the purpose of review or comments. SAINT LUCIA BUREAU OF STANDARDS P. O. BOX CP 5412 BISEE INDUSTRIAL ESTATE CASTRIES ST. LUCIA TEL: ; FAX: ; ; Website:
2 GENERAL STATEMENT The Saint Lucia Bureau of Standards was established under the Standards Act (No. 14 of 1990) and started operations on 01 April A broad-based 15-member Standards Council directs the affairs of the Bureau. The Standards Act gives the Bureau the responsibility to develop and promote standards and codes of practice for products and services for the protection of the health and safety of consumers and the environment as well as for industrial development, in order to promote the enhancement of the economy of Saint Lucia. The Bureau develops standards through consultations with relevant interest groups. In accordance with the provisions of the Standards Act, public comment is invited on all draft standards before they are declared as Saint Lucia National Standards. The Bureau also administers the Metrology Act No. 17 of This legislation gives the Bureau the responsibility to regulate all weights and measures and to manage and co-ordinate the metrication of Saint Lucia. The Bureau operates a Product Certification Scheme applicable to all products for which national standards exist. If a product satisfies all the requirements for certification, a licence to carry the Saint Lucia Standard Mark is issued to the manufacturer of the product. The presence of the mark on a product indicates that the product conforms to all the requirements of a specific national standard and assures consistent quality (of the product) to the consumer. The Bureau is a member body of the International Organisation for Standardisation (ISO), an affiliate member of the International Electrochemical Commission (IEC) and a member of the CARICOM Regional Organisation for Standards and Quality (CROSQ) and the Pan American Standards Commission (COPANT). The Bureau is the local agent for several foreign standards bodies such as the British Standards Institution (BSI) and the ASTM International (formerly known as the American Society for Testing and Materials). The Bureau serves as the enquiry point for the World Trade Organisation (WTO) on matters pertaining to the Technical Barriers to Trade (TBT) Agreement. The Bureau also serves as the National CODEX Alimentarius enquiry point with responsibility for coordinating national positions on CODEX matters. In accordance with good practice for the adoption and application of standards, Saint Lucia National Standards are subject to review every five years. Suggestions for improvements are always welcomed at any time after publication of the standard. ii SLBS 2014
3 STANDARD FOR SWEET AND BITTER CASSAVA AMENDMENTS ISSUED SINCE LAST PUBLICATION Amendment no. Date of issue Type of amendment Text(s) affected SLB 2014 iii
4 ATTACHMENT PAGE FOR SLBS AMENDMENT SHEET iv SLBS 2014
5 DRAFT SAINT LUCIA NATIONAL STANDARD DNS 100 SPCIFICATION FOR GRADES OF SWEET AND BITTER CASSAVA TECHNICAL COMMITTEE FOR AGRICULTURAL PRODUCTS AND PRACTICES The following persons comprised the Technical Committee which was responsible for the formulation of this standard: Chairman Roycelyn St. Hill Howell Representing Ministry of Commerce Industry & Consumer Affairs, Small Enterprise Development Unit (SEDU) Members Ronald Pilgrim Flavien Rodolph Anthia Joshua Rose Mary Perineau Caribbean Agricultural Research and Development Institute Saint Lucia Marketing Board Ministry of Agriculture, Land, Forestry & Fisheries Fresh Produce Exporters Association Anthony Bonaparte Sir Arthur Lewis Community College Raphael St. Hill National Consumers Association Euthalia Philgence Tzarmallah Haynes (Technical Secretary) Food and Agriculture Organisation (FAO) Office - Ministry of Agriculture, Land, Forestry & Fisheries Saint Lucia Bureau of Standards SLB 2014 v
6 vi SLBS 2014
7 Contents Contents Page Foreword Scope Normative references Terms and definitions Requirements Tolerances Presentation Labelling requirements Contaminants Hygienic and sanitary requirements... 8 SLB 2014 vii
8 Foreword This national standard is a newly developed specification as part of the initiative to strengthen certification of select agricultural products, livestock and fish products in Saint Lucia. This first edition of the standard was approved by the Standards Council on.. This standard provides requirements for fresh produce commodities, as a tool toward greater quality assurance regulation. Through this, a defined grading system has been established to better reflect and advance improvements in the nature and quality of commodities distributed within and from the Saint Lucia. The intention of this document is therefore to guide the fresh produce industry, through the use of established commodity requirements and specifications for trade, in consistently supplying good quality fresh cassava of sweet or bitter variety on the market. This Standard was developed in an effort to: a) avoid misunderstanding and confusion among those involved in the marketing chain; b) provide a basis for relating price with quality; c) encourage better selection, packaging and presentation of produce as a means of obtaining greater income overall; d) assist exporters in meeting export market requirements and thereby enhancing their reputation and market position; and e) facilitate implementation of a fresh produce certification scheme. Users of this standard should note that if applied at stages following export, some produce may show in relation to the requirements of the standard a slight lack of freshness and firmness and for products in grades other than Grade 1, a slight deterioration due to their development and their tendency to perish. The degree of tolerance for the individual grades is meant to account for abnormal human error in sorting and packing for the deterioration in quality that may occur between the point of dispatch and receipt and should not be deliberately exploited by the packer. During the revision of this standard considerable assistance was derived from: CODEX Alimentarius, CODEX STAN , Standard for Sweet Cassava; CODEX Alimentarius, CODEX STAN , Standard for Bitter Cassava; African Organisation for Standardisation, ARS 836: 2012, Fresh-Bitter Cassava - Specification SLB
9 1 Scope This Standard is applicable to commercial sweet and bitter varieties of cassava roots grown from Manihot esculenta Crantz, of the Euphorbiaceae family, to be supplied to the consumer. Cassava intended for industrial processing is excluded from this standard. 2 Normative references The following referenced documents are indispensable for the application 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. SLNS 18 Part 1 Labelling of commodities General requirements; SLCP 6 Code of practice for the packaging and transport of fresh fruits and vegetables; SLCP 7 Code of good agricultural practice for the production of fresh produce; CODEX Alimentarius Commission, CAC/MRL 1 Maximum residue limits (MRL) for pesticides; CODEX Alimentarius Commission, Principles for the establishment and application of microbiological criteria for foods (CAC/GL ); CODEX Alimentarius Commission, CODEX STAN 193 General standard for contaminants and toxins in food and feed CODEX Alimentarius Commission, CODEX STAN 192 General standard for food additives. 3 Terms and definitions For the purposes of this document, the following terms and definitions shall apply: 3.1 bitter cassava cassava having high levels of hydrogen cyanide more than 50 mg/kg expressed as hydrogen cyanide (fresh weight basis) and not suitable for direct human consumption without processing 3.2 clean practically free from visible adhering soil, dusts, insects, chemical deposits and other visible foreign matter, except substance used to preserve shelf life 2 SLBS 2014
10 3.3 damage physical or physiological injury to the cassava which could lead to the abnormally quick deterioration of cassava and cause rejection EXAMPLE Decay, chilling injury, insect damage, open wounds, cracks or punctures. 3.4 disease any signs of the growth of mould or development of dry or soft rots 3.5 dry entirely free from external moisture 3.6 firm resistant to externally applied pressure and shows no evidence of softness 3.7 similar varietal characteristics same cultivar, showing similar shape, skin, fresh colour, flavor and texture 3.8 sound wholesome free from disease, serious deterioration, adulteration or contamination or other injury affecting the appearance, edibility and keeping quality of the cassava NOTE specimens. Serious deterioration may include decay, breakdown, cold or freezing injury, soft or shriveled 3.9 sweet cassava cassava roots containing less than 50 mg/kg hydrogen cyanide (fresh weight basis) 3.10 well shaped shape characteristic of the variety and without the presents of pseudo tubers 3.11 whole fresh cassava roots which have not been subjected to any cutting or peeling of its initial harvested mass with the exemption of trimming 4 Requirements 4.1 General The cassava shall be carefully harvested after reaching an appropriate degree of physiological development. NOTE The characteristics of the variety and the area in which they are grown can affect the physiological development. The development and condition of cassava shall be such as to enable it to: a) withstand transport and handling: and SLB
11 b) arrive in satisfactory conditions at the place of destination 4.2 Minimum requirements In all grades, subject to the special provisions for each grade and tolerances allowed, the cassava shall be: a) whole; b) sound and disease free, produce affected by rotting, mould or deterioration that renders it unfit for consumption shall be excluded; c) clean, practically free of any visible foreign matter, except permitted substances used to prolong its shelf life as per CODEX STAN 192; d) practically free of pests and damage caused by pests; e) free from abnormal external moisture, excluding condemnation following removal from cold storage; f) free of any foreign smell and/or taste, with the exception of allowed preservation agents; g) firm; h) practically free of mechanical damage and bruising; i) of colour, taste and texture characteristic of the variety The cut at the distal (narrow) end of the cassava shall not exceed 2 cm in diameter The stalk end of the root shall have a clean cut between 1 cm and 2.5 cm in length, applicable to varieties that have distinct stalks Defects in the minimum requirements affecting no more than 10 % of the roots may be allowed, provided the cassava retains its essential characteristics as regards the quality, the keeping quality and presentation. The defects shall not, in any case, affect the quality of the pulp of the cassava roots. 4.3 Grade requirements Grade 1 Cassava in this grade shall be of superior quality characteristic of variety and/or commercial type in terms of taste, texture, skin and flesh colour. Grade 1 cassava shall be well shaped and uniform in shape quality and size. Grade 1 cassava shall be free of defects with the exception of very slight superficial defects, provided these do not affect more than 2 % of the cassava roots Grade 2 4 SLBS 2014
12 Cassava in this grade shall be of good quality characteristic of variety and/or commercial type in terms of taste, texture, skin and flesh colour. The following slight defects shall be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the packing: a) slight defects in shape not exceeding 5 % of roots; b) scarring or healed damage, not exceeding 10% of the surface area; c) bruising not exceeding 10 % of the surface area of the roots; d) scraped area, not exceeding 20 % of surface area. The defects shall not, in any case, affect the pulp of produce Grade 3 This grade includes cassava which does not qualify for inclusion in the higher grades, but satisfy the minimum requirements specified in The following defects, shall be allowed provided the cassava retains its essential characteristic as regards the quality, the keeping quality and presentation: a) defects in shape, not exceeding 10 % of the roots; b) scarring or healed damage, not exceeding 10 % of the surface area; c) bruising not exceeding 20 % of the surface area of the roots; d) scraped areas, not exceeding 30 % of the surface area. The defects shall not in any case, affect the pulp of the produce 4.4 Size requirements Cassava shall be coded in sizes in accordance with Table 1. Size shall be determined by measuring the diameter at thickness cross-section of the produce. Table 1 Size code requirements of cassava roots Size Code Diameter (in centimeter) Sweet Cassava Bitter Cassava A B C >8.0 > 10.0 In all cases, cassava shall not be less than 300g in weight or less than 20 cm in length. SLB
13 5 Tolerances 5.1 Tolerance allowance Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the grade indicated. 5.2 Quality Tolerances Grade 1 Five percent (5 %) by number or weight of cassava not satisfying the requirements of the grade, but meeting those of Grade 2 or, coming within the tolerances of that grade Grade 2 Ten percent (10 %) by number or weight of cassava not satisfying the requirements of the grade, but meeting those of Grade 3 or, exceptionally, coming within the tolerances of the grade Grade 3 Twenty percent (20 %) by number or weight of cassava not satisfying the requirements of the grade or the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for human consumption. 5.3 Size tolerances For all grades, 10 % by number or weight of cassava corresponding to the size immediately above and/or below that indicated on the package. 6 Presentation 6.1 Uniformity The content of each of package shall be uniform in shape and contain only cassava of the same origin, variety and/or commercial type, quality and size. The visible part of the contents of each package shall be representative of the entire contents. 6.2 Packaging The cassava shall be packed in each container in compliance with SLCP 6: 2006 Code of practice for the packaging and transport of fresh fruits and vegetables. The cassava shall be packed in a manner that ensures the protection of produce adequately. The materials used inside the package shall be clean and of an appropriate quality to avoid external or internal damage to the produce. 6 SLBS 2014
14 The use of materials, particularly wrapping papers, adhesive labels or stamps bearing trade specifications or commercial indications shall be allowed, provided the printing or labelling has been done with non-toxic ink or glue. Packages shall be free of all foreign matter 7 Labelling requirements 7.1 Labels shall meet the requirements of SLNS 18 Part 1: Labelling of commodities General requirements. 7.2 Each package shall bear the following particulars, legibly and indelibly marked, and visible from the outside: a) name and address of supplier, farmer, distributer, packer and/or exporter; NOTE Use of identification code is optional. b) Nature of produce sweet or bitter c) Name of produce if the contents are not visible from the outside; EXAMPLE Sweet Cassava or Bitter Cassava. d) Name of the variety or commercial type e) country of origin. NOTE Inclusion of details of district or town where grown, or national, regional or local place name is optional. f) grade designation; g) net weight; h) declaration of preservatives, if used; i) preparation instructions. EXAMPLE 1 EXAMPLE 2 purposes. Cassava should be peeled and fully cooked before consumption Cooking or rinsing water should not be consumed or used for other food preparation 7.3 Marking The use of red or orange should be avoided since these colours are used in the labelling of dangerous goods. SLB
15 8 Contaminants 8.1 Heavy metals Cassava shall comply with the maximum residue limits for heavy metals established by the CODEX Alimentarius Commission for this commodity as per CODEX STAN 193 General standard for contaminants and toxins in food and feed. 8.2 Pesticide residues Cassava shall comply with the maximum pesticide residue limits established by the CODEX Alimentarius Commission as per CAC/MRL 1 Maximum residue limits (MRL) for pesticides. 8.3 Other contaminants Bitter cassava shall comply with those maximum levels for hydrogen cyanide established by the Codex Alimentarius. 9 Hygienic and sanitary requirements 9.1 It is recommended that cassava covered by the provisions of this standard shall be prepared and handled in accordance with the appropriate sections of the latest edition of SLCP 7: 2006 Code of Good Agricultural Practice for the production of fresh produce and other national, regional and international texts which are relevant to this commodity. 9.2 The plantain shall comply with any microbiological criteria established in accordance with the principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL ). 9.3 Cassava shall comply with Sanitary and Phyto-Sanitary (SPS) requirements of Saint Lucia and any importing countries. 8 SLBS 2014
BACKGROUND. ALINORM 05/28/35, paras & Appendix VIII.
Agenda Item 4(c) CX/FFV 06/13/9 April 2006 JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX COMMITTEE ON FRESH FRUITS AND VEGETABLES 13 th Session, Mexico City, Mexico, 25-29 September 2006 PROPOSED DRAFT
More informationCODEX STAN 307 Page 1 of 5
CODEX STAN 307 Page 1 of 5 CODEX STANDARD FOR CHILLI PEPPERS (CODEX STAN 307-2011) 1. DEFINITION OF PRODUCE This Standard applies to commercial varieties of chilli peppers 1 grown from Capsicum spp., of
More informationEDICT ± OF GOVERNMENT
EDICT ± OF GOVERNMENT Inordertopromotepubliceducationandpublicsafety,equal justiceforal,abeterinformedcitizenry,theruleoflaw,world tradeandworldpeace,thislegaldocumentisherebymade availableonanoncommercialbasis,asitistherightofal
More informationAnnex IV(k) DRAFT EAST AFRICAN STANDARD
DEAS 780:2012 ICS 67.080.20 Annex IV(k) DRAFT EAST AFRICAN STANDARD Fresh cassava leaves Specification EAST AFRICAN COMMUNITY EAC 2012 First Edition 2012 DEAS 780:20129 Foreword Development of the East
More informationSTANDARD FOR BANANAS (CODEX STAN )
CODEX STAN 205 Page 1 of 5 1. DEFINITION OF PRODUCE STANDARD FOR BANANAS (CODEX STAN 205-1997) This Standard applies to commercial varieties of bananas grown from Musa spp. (AAA), of the Musaceae family,
More informationDRAFT SAINT LUCIA NATIONAL STANDARD DNS 97. SPECIFICATION FOR SUGARS (STAGE 40 Enquiry Stage) January 2014
DRAFT SAINT LUCIA NATIONAL STANDARD DNS 97 SPECIFICATION FOR SUGARS (STAGE 40 Enquiry Stage) January 2014 Copyright SLBS Saint Lucia Bureau of Standards, 2014 No part of this standard may be reproduced
More informationASEAN STANDARD FOR MANGO (ASEAN Stan 2:2006, Rev )
ASEAN STANDARD FOR MANGO (ASEAN Stan 2:2006, Rev.1-2012) 1. DEFINITION OF PRODUCE This standard applies to commercial varieties of mangoes grown from Mangifera indica L. of the Anacardiaceae family to
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS 2037 First Edition 2018-mm-dd Kombucha Specification Reference number DUS 2037: 2018 UNBS 2018 DUS 2030: 2018 Compliance with this standard does not, of itself confer immunity
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS 1851 First Edition 2017 Rice flour Specification Reference number DUS 1851: 2017 UNBS2017 DUS 1851: 2017 Compliance with this standard does not, of itself confer immunity from
More informationSweetpotato puree - specification
KENYA STANDARD ICS Sweetpotato puree - specification KES 2018 First Edition KENYA STANDARD ICS TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical Committee:
More informationREGIONAL STANDARD 1: DRAFT CASSAVA FLOUR - Specifications. Latest edition October 1, Reference number CARSPS 1: 2017
REGIONAL STANDARD 1: 2017 Latest edition October 1, 2017 DRAFT CASSAVA FLOUR - Specifications Reference number CARSPS 1: 2017 CAHFSA 2017 Section Contents Page 0.0 Foreword 3 1.0 Scope 3 2.0 Normative
More informationFINAL DRAFT EAST AFRICAN STANDARD
FINAL DRAFT EAST AFRICAN STANDARD Milled maize (corn) products Specification EAST AFRICAN COMMUNITY ICS 67.060 EAC 2011 Second Edition 2011 Foreword Development of the East African Standards has been necessitated
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS 1635 First Edition 2016-mm-dd Shea butter Specification Reference number DUS 1635: 2016 UNBS 2016 DUS 1635: 2016 Compliance with this standard does not, of itself confer immunity
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS 1677 First Edition 217 Poultry feed premix Specification Reference number DUS 1677: 217 UNBS 217 DUS 1677: 217 Compliance with this standard does not, of itself confer immunity
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS 1801 First Edition 2017-mm-dd Dried Fish Maws Specification Reference number DUS 1801:2017 UNBS 2017 DUS 1801: 2017 Compliance with this standard does not, of itself confer immunity
More informationDraft Interpretative Brochure Chilli Peppers May Draft UNECE standard on the marketing and commercial quality control of.
Draft Interpretative Brochure Chilli Peppers May 2012 1 Draft UNECE standard on the marketing and commercial quality control of Chilli Peppers Explanatory Brochure The text is based on UNECE Standard FFV-
More informationSTANDARD FOR PRESERVED TOMATOES CODEX STAN
STANDARD FOR PRESERVED TOMATOES CODEX STAN 13-1981* Adopted in 1981. Revised in 2007. Amended in 2013, 2017. * Formerly CAC/RS 13-1969 Rev.1. CODEX STAN 13-1981 2 1 SCOPE This Standard applies the products,
More informationDUS 872 UGANDA STANDARD. Second Edition 2018-mm-dd. Fermented (non-alcoholic) cereal beverages Specification. Reference number DUS 872: 2018
UGANDA STANDARD DUS 872 Second Edition 2018-mm-dd Fermented (non-alcoholic) cereal beverages Specification Reference number DUS 872: 2018 UNBS 2018 DUS 872-: 2018 Compliance with this standard does not,
More informationDRAFT EAST AFRICAN STANDARD
DEAS 44:2016 ICS 67.060 DRAFT EAST AFRICAN STANDARD Milled maize (corn) products Specification EAST AFRICAN COMMUNITY EAS 2016 First Edition 2016 Copyright notice This EAC document is copyright-protected
More informationDRS 169 RWANDA STANDARD. Chilli oil Specification. Second edition mm-dd. Reference number DRS 169:2017
RWANDA STANDARD DRS 169 Second edition 2017-mm-dd Chilli oil Specification Reference number DRS 169:2017 RSB 2017 In order to match with technological development and to keep continuous progress in industries,
More informationDraft for comments only Not to be cited as East African Standard
EAST AFRICAN STANDARD Poultry egg fertility tester Specification EAST AFRICAN COMMUNITY CD/K/636:2010 ICS 67.120.20 EAC 2010 First Edition 2010 CD/K/636:2010 Foreword Development of the East African Standards
More informationUNECE STANDARD DDP-07 PRUNES
UNECE STANDARD DDP-07 concerning the marketing and commercial quality control of PRUNES 2003 EDITION UNITED NATIONS New York and Geneva, 2003 Page 2 NOTE Working Party on Agricultural Quality Standards
More informationWhey powders Specification
ICS 67.100.10 DMS 1397:2016 First edition CODEX STAN 289:1995 IDT DRAFT MALAWI STANDARD Whey powders Specification NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi standard
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS DEAS 14 Second Edition 2016-mm-dd PU BL IC R EV IE W D R AF T Fat spreads and blended spreads Specification Reference number DUS DEAS 14: 2016 UNBS 2016 DUS DEAS 14:2016 Compliance
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 22 (5279) P3 Dried meat Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Dried meat Specification 0 FOREWORD Dried meat is a meat product obtained through appropriate techniques
More informationUS EAS 801 UGANDA STANDARD. First Edition Soya protein products Specification. Reference number US EAS 801: 2014
UGANDA STANDARD US EAS 801 First Edition 2014-10-15 Soya protein products Specification Reference number US EAS 801: 2014 UNBS 2014 US EAS 801: 2014 Compliance with this standard does not, of itself confer
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS 1931 First Edition 2017-mm-dd Shea butter for cosmetic industry Specification Reference number DUS 1931: 2017 UNBS 2017 Compliance with this standard does not, of itself confer
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS DEAS 321 First Edition 2016-mm-dd Edible fats and oils (General) Specification PUBLIC REVIEW DRAFT Reference number DUS DEAS 321: 2016 UNBS 2016 DUS DEAS 321:2016 Compliance with
More informationThe UNECE Standard for Fresh Chilli Peppers
The UNECE Standard for Fresh Chilli Peppers Tomás González-Estrada International Harmonization Workshop on Standars for Fresh Fruits and Vegetables for Asian Countries Chiang Mai, Thailand 14-17 November
More informationWhite sugar - Specification. Foreword
Foreword The Philippine National Standard for the Specification of White Sugar (PNS/BAFPS 82:2010) was revised In 2010 in order to aid in boosting the local sugar industry and ensure that the locally produced
More informationKENYA STANDARD KS 1284: 2018 ICS Substitute vinegar Specification
KENYA STANDARD KS 1284: 2018 ICS 67.220.20 Substitute vinegar Specification KEBS 2018 Fourth Edition 2018 KS 1284: 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 14 (5263) P3 DRAFT TANZANIA STANDARD Sweetened condensed milk Specification TANZANIA BUREAU OF STANDARDS Sweetened condensed milk Specification 0 FOREWORDS This standard has been prepared to ensure
More informationSTANDARDIZATION ORGANIZATION FOR G.C.C (GSO)
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) Final draft GSO05/FDS 000 / 2013 Fruit and Vegetable Products - Frozen Mixed Vegetables 67.080.10 Fruit and Vegetable Products - Frozen Mixed Vegetables Date
More informationEDICT ± OF GOVERNMENT
EDICT ± OF GOVERNMENT Inordertopromotepubliceducationandpublicsafety,equal justiceforal,abeterinformedcitizenry,theruleoflaw,world tradeandworldpeace,thislegaldocumentisherebymade availableonanoncommercialbasis,asitistherightofal
More informationDraft for comments only - Not to be cited as East African Standard
ICS 67.120 EAST AFRICAN STANDARD Guide for the microbiological quality of spices and herbs used in processed meat and poultry products EAST AFRICAN COMMUNITY EAC 2010 First Edition 2010 Foreword Development
More informationEdible casein products Specification
ICS 67.100.10 DMS 1396:2016 First edition CODEX STAN 290:1995 IDT DRAFT MALAWI STANDARD Edible casein products Specification NOTE: This is a draft proposal and it shall neither be used nor regarded as
More information22 nd Session, Nairobi, Kenya, January 2017
E Agenda Item 9 CX/AFRICA 17/22/10 JOINT FAO/WHO FOOD STANDARDS PROGRAMME FAO/WHO COORDINATING COMMITTEE FOR AFRICA 22 nd Session, Nairobi, Kenya, 16-20 January 2017 PROPOSED DRAFT REGIONAL STANDARD FOR
More informationDraft for comments only Not to be cited as East African Standard
EAST AFRICAN STANDARD Albumen flakes of non-edible quality Specification EAST AFRICAN COMMUNITY CD/K/608:2010 ICS 67.120.20 EAC 2010 First Edition 2010 Foreword Development of the East African Standards
More informationSTANDARD FOR PROCESSED TOMATO CONCENTRATES CODEX STAN * Adopted in Revised in 2007, Amended in 2013.
STANDARD FOR PROCESSED TOMATO CONCENTRATES CODEX STAN 57-1981* Adopted in 1981. Revised in 2007, 2017. Amended in 2013. * Formerly CAC/RS 57-1972. CODEX STAN 57-1981 2 1. SCOPE This Standard applies to
More informationDRAFT TANZANIA STANDARD
TBS/AFDC 15(5065) P3 DRAFT TANZANIA STANDARD Buns Specification TANZANIA BUREAU OF STANDARD 0 Foreword This Tanzania standard stipulates the compositional requirements for all buns marketed in Tanzania.
More informationSpecification and Grading for Chilli Peppers_3rd Draft_19 April Foreword
Specification and Grading for Chilli Peppers_3rd Draft_19 April 2016 1 Foreword 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 The Philippine National Standard (PNS) for Chilli Peppers- Specification
More informationCODEX STANDARD FOR PEANUTS CODEX STAN
CODEX STAN 200 Page 1 of 5 CODEX STANDARD FOR PEANUTS CODEX STAN 200-1995 The Annex to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions
More informationPreserved tomatoes Specification
ICS 67.80.20 DMS 28:2018 Second edition DRAFT MALAWI STANDARD Preserved tomatoes Specification NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard ICS 67.80.20
More informationCODEX STANDARD FOR PRESERVED TOMATOES (CODEX STAN )
CODEX STAN 13 Page 1 of 6 1 SCOPE CODEX STANDARD FOR PRESERVED TOMATOES (CODEX STAN 13-1981) This Standard applies the products, as defined in Section 2 below, and offered for direct consumption, including
More informationSecretariat, Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission Viale delle Terme di Caracalla Rome, Italy
E CL 2012/13-ASIA (Rev) May 2012 TO: FROM: SUBJECT: Codex Contact Points Interested International Organisations Secretariat, Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission Viale
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 14 (5259) P3 Ghee Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Ghee Specification 0 FOREWORD Ghee is a milk product obtained from butter or cream. In Tanzania manufacture
More informationEAST AFRICAN COMMUNITY
CD/K/4:2013 ICS 67.200.10 FDEAS 820:2013 FINAL DRAFT EAST AFRICAN STANDARD Dextrose Monohydrate (Glucose powder) Specification EAST AFRICAN COMMUNITY EAS 2013 First Edition 2013 CD/K/4:2013 Copyright
More informationJoint FAO/WHO Food Standards Programme Food and Agriculture Organization of the United Nations Lusaka, Zambia, 3-5 July 2002
FAO/WHO CODEX ALIMENTARIUS COMMISSION (CODEX) Joint FAO/WHO Food Standards Programme Food and Agriculture Organization of the United Nations Lusaka, Zambia, 3-5 July 2002 1. Introducing Codex Alimentarius
More informationthe Fiji Kava Piper methysticum Forst. f. Standard
the Fiji Kava Piper methysticum Forst. f. Standard 2017 the Fiji Kava Piper methysticum Forst. f. Standard 2017 Prepared, printed and distributed with assistance from the Australian Government and New
More informationDRAFT UGANDA STANDARD
DRAFT UGANDA STANDARD DUS DEAS 875 First Edition 2015-mm-dd Quick frozen prawns and shrimp Specification Reference number DUS DEAS 875: 2015 UNBS 2015 DUS DEAS 875:2015 Compliance with this standard does
More informationSTANDARD FOR QUICK FROZEN FISH FILLETS CODEX STAN Adopted in Revised in Amended in 2011, 2013, 2014.
STANDARD FOR QUICK FROZEN FISH FILLETS CODEX STAN 190-1995 Adopted in 1995. Revised in 2017. Amended in 2011, 2013, 2014. CODEX STAN 190-1995 2 1. SCOPE This standard applies to quick frozen fillets of
More informationCODEX STANDARD FOR QUICK FROZEN BLUEBERRIES 1 CODEX STAN
CODEX STAN 03 Page of 6 CODEX STANDARD FOR QUICK FROZEN BLUEBERRIES CODEX STAN 03-98. SCOPE This standard shall apply to quick frozen blueberries of the species Vaccinium corymbosum L. 3, Vaccinium angustifolium
More informationSTANDARD FOR QUICK FROZEN SPINACH CODEX STAN
CODEX STAN 77-98 Page of 7 STANDARD FOR QUICK FROZEN SPINACH CODEX STAN 77-98. SCOPE This standard shall apply to quick frozen spinach of the species Spinacia oleracea L. as defined below and offered for
More informationDRS RWANDA STANDARD. Spirulina products Specification. Part 1: Ground spirulina. First edition mm-dd. Reference number DRS 359-1: 2017
RWANDA STANDARD DRS 359-1 First edition 2017-mm-dd Spirulina products Specification Part 1: Ground spirulina Reference number DRS 359-1: 2017 RSB 2017 In order to match with technological development and
More informationKENYA STANDARD DKS Moringa leaf products Specification
KENYA STANDARD DKS 2848 Moringa leaf products Specification KEBS 2018 First Edition 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical Committee: Ministry
More informationDraft for comments only Not to be cited as East African Standard
EAST AFRICAN STANDARD General guidelines for use of the term halal EAST AFRICAN COMMUNITY CD/K/701:2010 ICS 67.120.10 EAC 2010 First Edition 2010 CD/K/701:2010 Foreword Development of the East African
More informationHigh protein cereal based foods for infants and young children Specification
ICS 67.060 DMS 90:2017 Second edition DRAFT MALAWI STANDARD High protein cereal based foods for infants and young children Specification Note: This is a draft standard and it shall neither be used nor
More informationTANZANIA BUREAU OF STANDARDS
Draft Tanzania Standard Group of cheeses in brine (Feta) - Specification TANZANIA BUREAU OF STANDARDS 0 0. Foreword 0.1 Cheeses in Brine (Feta) are semi-hard to soft ripened cheeses. The body has a white
More informationFINAL DRAFT UGANDA STANDARD
FINAL DRAFT UGANDA STANDARD FDUS EAS 1 First Edition 2011-mm-dd Wheat flour Specification Reference number FDUS EAS 1: 2011 UNBS 2011 FDUS EAS 1: 2011 Compliance with this standard does not, of itself
More informationEAST AFRICAN STANDARD
ICS 67.060 EAST AFRICAN STANDARD Soya protein products Specification EAST AFRICAN COMMUNITY EAS 2013 First Edition 2013 Copyright notice This EAC document is copyright-protected by EAC. While the reproduction
More informationKENYA STANDARD KS 2431: 2018 ICS Garlic paste Specification
KENYA STANDARD ICS 67.220.10 Garlic paste Specification KEBS 2018 Second Edition 2018 ii KEBS 2018 All rights reserved KENYA STANDARD TECHNICAL COMMITTEE REPRESENTATION The following organizations were
More informationDRAFT EAST AFRICAN STANDARD
DEAS 1:2016 ICS 67.060 DRAFT EAST AFRICAN STANDARD Wheat flour Specification EAST AFRICAN COMMUNITY EAS 2016 First Edition 2016 Copyright notice This EAC document is copyright-protected by EAC. While
More informationSTANDARD FOR POMEGRANATE (CODEX STAN )
CODEX STAN 310-2013 Page 1 f 5 1. DEFINITION OF PRODUCE STANDARD FOR POMEGRANATE (CODEX STAN 310-2013) This Standard applies t fruits f cmmercial varieties f pmegranates grwn frm Punica granatum L., f
More informationEDICT ± OF GOVERNMENT
EDICT ± OF GOVERNMENT Inordertopromotepubliceducationandpublicsafety,equal justiceforal,abeterinformedcitizenry,theruleoflaw,world tradeandworldpeace,thislegaldocumentisherebymade availableonanoncommercialbasis,asitistherightofal
More informationBACKGROUND. CL 2017/44-CPL April 2017
E TO FROM SUBJECT DEADLINE 15 June 2017 COMMENTS BACKGROUND Codex Contact Points Contact Points of international organizations having observer status with Codex Secretariat, Codex Alimentarius Commission,
More informationTHE OVERVIEW OF FOOD QUALITY
Handout MK. Pengawasan Mutu 2013/2014 THE OVERVIEW OF FOOD QUALITY Inneke Hantoro What is food quality? Food quality is the extent to which all the established requirements relating to the characteristics
More informationKENYA STANDARD KS 1790: 2014 ICS Animal ghee Specification
KENYA STANDARD KS 1790: 2014 ICS 67.200.10 Animal ghee Specification KEBS 2003 Second Edition 2014 KS 1790: 2014 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical
More informationEDICT ± OF GOVERNMENT
EDICT ± OF GOVERNMENT Inordertopromotepubliceducationandpublicsafety,equal justiceforal,abeterinformedcitizenry,theruleoflaw,world tradeandworldpeace,thislegaldocumentisherebymade availableonanoncommercialbasis,asitistherightofal
More informationهيئة التقييس لدول مجلس التعاون لدول الخليج العربية
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) Final Draft GSO/FDS./2012 Tamarind concentrate Prepared by: Gulf technical committee for sector standards
More informationThe Codex Alimentarius
The Codex Alimentarius Herman B.W.M. Koëter, MSc, DTox, ERT Managing Director and Executive Secretary of the Management Board,, vzw Codex Alimentarius A joint WHO/FAO Food Standards Programme; 171 member
More informationDRAFT EAST AFRICAN STANDARD
DEAS 915: 2018 ICS 67.100.10 DRAFT EAST AFRICAN STANDARD Ghee Specification EAST AFRICAN COMMUNITY EAC 2018 First Edition 2018 DEAS 915: 2018 Copyright notice This EAC document is copyright-protected
More informationDRAFT TANZANIA STANDARD
AFDC 04(4961) P3 REV. TZS 1432: 2011 DRAFT TANZANIA STANDARD Refined olive oil and refined olive pomace oil Specification TANZANIA BUREAU OF STANDARDS Refined olive oil and refined olive pomace oil Specification
More information1. To review the updated / revised list of spices and culinary herbs as under Agenda item 9, CX/SCH 17/3/9
Agenda Item 9, 11 CX/SCH 17/03 CRD 2 JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX COMMITTEE ON SPICES AND CULINARY HERBS 3 rd Session Chennai, India, 6-10 February 2017 Report of the In-Session Working
More informationCODEX STAN Page 1 de 5 CODEX STANDARD FOR DATES (CODEX STAN )
CODEX STAN 143-1985 Page 1 de 5 1. SCOPE CODEX STANDARD FOR DATES (CODEX STAN 143-1985) This standard applies to commercially prepared whole dates in pitted or un-pitted styles packed ready for direct
More informationDRAFT KENYA STANDARD DKS 1773: 2018 ICS. Water-Based Flavoured drink in Solid Form -Specification
DRAFT KENYA STANDARD DKS 1773: 2018 ICS Water-Based Flavoured drink in Solid Form -Specification KEBS 2018 Second Edition 2018 KS 1773: 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations
More informationEDICT ± OF GOVERNMENT
EDICT ± OF GOVERNMENT Inordertopromotepubliceducationandpublicsafety,equal justiceforal,abeterinformedcitizenry,theruleoflaw,world tradeandworldpeace,thislegaldocumentisherebymade availableonanoncommercialbasis,asitistherightofal
More informationNORTHERN CORRIDORSTANDARD NC 4:2018. Roasted Macadamia Specification
NORTHERN CORRIDORSTANDARD NC 4:2018 Roasted Macadamia Specification Roasted macadamia Specification 1 Scope This Northern corridor Standard specifies the requirements, methods of sampling and testing for
More informationDefinitions and technical criteria for food ingredients to be considered as natural
TECHNICAL SPECIFICATION ISO/TS 19657 First edition 2017-12 Definitions and technical criteria for food ingredients to be considered as natural Définitions et critères techniques permettant de considérer
More informationHaving regard to the opinion of the European Parliament. Having regard to the opinion of the Economic and Social Committee ( 3 ),
No L 86/ 30 Official Journal of the European Communities 6. 4. 79 COUNCIL DIRECTIVE of 2 April 1979 on the marketing of compound feedingstuffs (79/373/ EEC) THE COUNCIL OF THE EUROPEAN COMMUNITIES, Having
More informationDraft for comments only - Not to be cited as East African Standard
CD/K/678:2010 ICS 67.120 EAST AFRICAN STANDARD Cooked cured ham Specification EAST AFRICAN COMMUNITY EAC 2010 First Edition 2010 CD/K/678:2010 Foreword Development of the East African Standards has been
More informationهيئة التقييس لدول مجلس التعاون لدول الخليج العربية
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO 05/FDS ---- / 2012 مسحوق البودنج سريع التحضير Instant Pudding Powder Prepared By GSO Technical
More informationDRS 125 RWANDA STANDARD. Fresh tofu Specification. Second edition mm-dd. Reference number DRS 125: 2018
RWANDA STANDARD DRS 125 Second edition 2018-mm-dd Fresh tofu Specification Reference number DRS 125: 2018 RSB 2018 DRS 125:2018 In order to match with technological development and to keep continuous progress
More informationSTANDARD FOR CANNED BABY FOODS CODEX STAN * Adopted in Amended in 1983, 1985, 1987, 1989, * Formerly CAC/RS
STANDARD FOR CANNED BABY FOODS CODEX STAN 73-1981* Adopted in 1981. Amended in 1983, 1985, 1987, 1989, 2017. * Formerly CAC/RS 73-1976. CODEX STAN 73-1981 2 1. SCOPE 1.1 Baby foods are foods intended primarily
More informationNational Department of Health: Food Control & Food Legislation
National Department of Health: Food Control & Food Legislation 1 SCOPE Overview of Roles & Responsibilities for Food Control & Food Legislation in South Africa South African Food Control System Food Control
More informationREPUBLIC OF DJIBOUTI Unity - Equality - Peace. Madam Representative of. the World Health Organization (WHO)
REPUBLIC OF DJIBOUTI Unity - Equality - Peace Ministry Delegate to the Ministry of Economy and Finance responsible for SMEs, Handicrafts, Tourism and Formalisation Ref. 330 D Date 02 June 2013 /MDCPMEATF
More informationThis document is a preview generated by EVS
INTERNATIONAL STANDARD ISO 16408 Second edition 2015-08-15 Dentistry Oral care products Oral rinses Médecine bucco-dentaire Produits de soins bucco-dentaire Bains de bouche Reference number ISO 16408:2015(E)
More informationINTRODUCTION. CODEX STANDARD FOR PROCESSED CEREAL-BASED FOODS FOR INFANTS AND CHILDREN 1 CODEX STAN (amended 1985, 1987, 1989, 1991)
CODEX STAN 74 Page 1 of 7 INTRODUCTION The Codex Standard for Processed Cereal-Based Foods for Infants and Children was adopted by the Codex Alimentarius Commission at its 11th Session in 1976. In 1983,
More informationCODEX STANDARD FOR WHEAT AND DURUM WHEAT CODEX STAN
CODEX STAN 199 Page 1 of 6 CODEX STANDARD FOR WHEAT AND DURUM WHEAT CODEX STAN 199-1995 The Annex to this standard contains provisions which are not intended to be applied within the meaning of the acceptance
More informationDRAFT KENYA STANDARD DKS 1485: 2018 ICS. Flavoured Soft Drinks- Specification
DRAFT KENYA STANDARD DKS 1485: 2018 ICS Flavoured Soft Drinks- Specification KEBS 2018 Second Edition 2018 KS 1485: 2018 TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented
More informationTechnical Specifications for the manufacture of: FORTIFIED NIXTAMALIZED MAIZE FLOUR HONDURAS AND RBP Local 1 Regional
Technical Specifications for the manufacture of: FORTIFIED NIXTAMALIZED MAIZE FLOUR HONDURAS AND RBP Local 1 Regional Commodity code: CERMML030 Version: 1, adopted 2018 Date of issue: 04.01.2018 Issued:
More informationREVISED CODEX GENERAL STANDARD FOR IRRADIATED FOODS CODEX STAN , REV
Irradiated foods Page 1 of 10 1. SCOPE REVISED CODEX GENERAL STANDARD FOR IRRADIATED FOODS CODEX STAN 106-1983, REV.1-2003 This standard applies to foods processed by ionizing radiation that is used in
More informationFAO SPECIFICATIONS FOR PLANT PROTECTION PRODUCTS (MERCURIAL SEED TREATMENTS) ETHOXYETHLYMERCURY CHLORIDE
AGP : CP / 86 FAO SPECIFICATIONS FOR PLANT PROTECTION PRODUCTS (MERCURIAL SEED TREATMENTS) ETHOXYETHLYMERCURY CHLORIDE FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1971 1 TABLE OF CONTENTS
More informationASEAN Common Requirements of Pre-packaged Products
ASEAN Common Requirements of Pre-packaged Products INTRODUCTION ASEAN Cooperation on Legal Metrology is aimed at facilitating the removal of technical barriers to trade associated to legal metrology in
More informationDraft Indian Standard CINNAMON WHOLE SPECIFICATION (Second Revision of IS 4811)
Draft Indian Standard CINNAMON WHOLE SPECIFICATION (Second Revision of IS 4811) Not to be reproduced or used as Last Date for Comments 15-01-2012 STANDARD without permission of BIS FOREWORD (Adoption clause
More informationTANZANIA BUREAU OF STANDARDS
Draft Tanzania Standard Gouda Cheese - Specification TANZANIA BUREAU OF STANDARDS 0 0. Foreword 0.1 Gouda cheese is a ripened firm/semi-hard cheese. The body has a near white or ivory through to light
More informationSweetpotato Bread - specification
KENYA STANDARD DKS2859: 2018 ICS Sweetpotato Bread - specification KEBS 2018 First Edition KENYA STANDARD DKS2859: 2018 ICS TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented
More informationSecretariat, Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission, Viale delle Terme di Caracalla, Rome, Italy
E CX 2/7.2 TO: FROM: Codex Contact Points Interested International Organisations Secretariat, Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission, Viale delle Terme di Caracalla, 00153
More informationAGP: CP/89 FAO SPECIFICATIONS FOR PLANT PROTECTION PRODUCTS. PHENTHOATE S - a - ethoxycarbonylbenzyl 00-dimethyl phosphorodithioate
AGP: CP/89 FAO SPECIFICATIONS FOR PLANT PROTECTION PRODUCTS PHENTHOATE S - a - ethoxycarbonylbenzyl 00-dimethyl phosphorodithioate FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1980 DISCLAIMER
More informationThis standard applies to scallops species of the Pectinidae family in the following product categories:
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 1 Scope This standard applies to scallops species of the Pectinidae family
More informationهيئة التقييس لدول مجلس التعاون لدول الخليج العربية
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية GCC STANDARDIZATION ORGANIZATION (GSO) نهائي مشروع GSO 05/ FDS / 2131: 2014 الفاكهة والخضر الطازجة - االفوكادو Fresh fruits and vegetables - Avocado إعداد
More information