BS EN ISO 7540:2020 pdf – Spices and condiments — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications.
1 Scope This document specifies requirements for ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.). Recommendations relating to storage and transport conditions are given in Annex A. A list of terms used in different countries for paprika is given in Annex B. This document does not apply to ground chillies and other species of capsicums. NOTE Specifications for ground chillies and capsicums are given in ISO 972. 2 Normative references 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. ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content ISO 928, Spices and condiments — Determination of total ash ISO 930, Spices and condiments — Determination of acid-insoluble ash ISO 939, Spices and condiments — Determination of moisture content ISO 948, Spices and condiments — Sampling ISO 1108, Spices and condiments — Determination of non-volatile ether extract ISO 2825, Spices and condiments — Preparation of a ground sample for analysis ISO 7541, Spices and condiments — Spectrophotometric determination of the extractable colour in paprika ASTA Analytical Methods 21.3:2004, Pungency of Capsicums and Their Oleoresins (HPLC method) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. ISO and IEC maintain terminological databases for use in standardization at the following addresses: — ISO Online browsing platform: available at https://www.iso.org/obp — IEC Electropedia: available at http://www.electropedia.org/
5.4 Hygienic requirements 5.4.1 It is recommended that ground paprika is prepared in accordance with the appropriate sections of the Codex Alimentarius Commission’s Recommended International Code of Practice  and CXC 75-2015  . 5.4.2 Ground paprika shall be: — free from microorganisms in amounts that can represent a hazard to health; more detailed requirements should be specified in the contract made between the buyer and the seller; — free from parasites that can represent a hazard to health. NOTE ISO 22000 specifies the requirements for the establishment, implementation, maintenance and continuous improvement of a good safety management system. 6 Sampling Sampling shall be carried out as specified in ISO 948. 7 Test methods Prepare a ground sample for analysis in accordance with ISO 2825. Samples of ground paprika shall be analysed in order to ascertain their conformity to the specifications of this document by following the test methods referred in Table 1. 8 Packaging, marking or labelling 8.1 Packaging Ground paprika shall be packed in new, sound, clean, sealed packaging made of a material that cannot affect the product safety or quality, and that protects it from, for example, the ingress of moisture or loss of volatile matter and colour.
Any specific requirements relating to the packaging material or the size of the packaging shall be subject to agreement between the buyer and the seller. 8.2 Marking The container shall be marked or labelled with the following particulars: a) name of the product (botanical name and type of presentation), and trade name or trademark, if any; b) name and address of the packer or trader; c) code or batch number; d) category, if any; e) additives added; f) net mass; g) shelf-life of the product; h) name of the country of origin; i) producing area of the country of origin; j) any other information requested by the buyer; k) reference to the relevant International Standard if the product fulfils its specification. The above information, or part of it, may instead appear in the documentation after agreement between the buyer and the seller.