BS EN ISO 7540:2010 - Ground paprika (Capsicum annuum L.). Specification – BSI British Standards

BS EN ISO 7540:2010

Ground paprika (Capsicum annuum L.). Specification

Status : Current, Under review   Published : November 2006

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BS EN ISO 7540:2010 Ground paprika (Capsicum annuum L.). Specification

BS EN ISO 7540 is an International Standard which defines the requirements for ground paprika. A method for the determination of the moisture content of ground paprika is given in Annex A.

Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C.

This International Standard is not applicable to ground chillies and capsicums.

Specifications for ground chillies and capiscums are given in ISO 972.

BS EN ISO 7540:

Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Specifications
4.1 Description
4.2 Taste and odour
4.3 Presence of insects, moulds, etc.
4.4 Extraneous matter
4.5 Adulterants
4.6 Quality categories
5 Test methods
6 Contaminants
7 Hygienic requirements
8 Packaging, marking or labelling
8.1 Packaging
8.2 Marking
Annex A (normative) Determination of moisture content
Annex B (informative) Recommendations relating to storage and transport conditions
Annex C (informative) Selected list of common names for Capsicum annuum L. in different languages
Bibliography

 




Standard NumberBS EN ISO 7540:2010
TitleGround paprika (Capsicum annuum L.). Specification
StatusCurrent, Under review
Publication Date30 November 2006
Normative References(Required to achieve compliance to this standard)ISO 928, ISO 1108, ASTA Analytical Methods 21.3:1998, ISO 7541, ISO 7542, ISO 930
Informative References(Provided for Information)EC Regulation No. 466/2001, ISO 15161, EN 14123, ISO 948, EC Regulation No. 472/2002, ISO 972, BS EN ISO 22000:2018, ISO 22000:2018, ISO 9001:2000
ReplacesBS 7087-11:1996
International RelationshipsEN ISO 7540:2010
Amended ByAMD 16834
Corrigendum, April 2010; Corrigendum, December 2006
DescriptorsMoisture measurement, Marking, Taste, Paprika, Dried foods, Spices, Chemical composition, Food products, Packaging, Purity, Storage, Odours, Seasonings, Grades (quality)
ICS67.220.10
Title in FrenchPaprika (Capsicum annuum L.) en poudre. Spécifications
Title in GermanGemahlener (pulverisierter) Paprika (Capsicum annuum L.). Spezifikation
CommitteeAW/34
ISBN978 0 580 68790 7
PublisherBSI
FormatA4
DeliveryYes
Pages18
File Size3.111 MB
Price£130.00


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