I.S. EN ISO 7540:2010
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
Hardcopy , PDF
28-02-2021
English
01-01-2010
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
Dates of withdrawal of national standards are available from NSAI.
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Specifications
5 Test methods
6 Contaminants
7 Hygienic requirements
8 Packaging, marking or labeling
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
Describes the requirements for ground paprika.
| DocumentType |
Standard
|
| Pages |
24
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| EN ISO 7540:2010 | Identical |
| ISO 7540:2006 | Identical |
| ISO 1108:1992 | Spices and condiments — Determination of non-volatile ether extract |
| ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| ISO 22000:2005 | Food safety management systems Requirements for any organization in the food chain |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 7541:1989 | Ground (powdered) paprika Determination of total natural colouring matter content |
| ISO 972:1997 | Chillies and capsicums, whole or ground (powdered) — Specification |
| EN 14123:2007 | Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanup |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
| ISO 7542:1984 | Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination |
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