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IS0
I NTER N AT1 O N A L O R G A N IZ AT I O N FOR STAND A RD IZATIO N
IS0 RECOMMENDATION
R 927
SPICES AND CONDIMENTS
DETERMINATION OF EXTRANEOUS MATTER
1st EDITION
January 1969
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The copyright of IS0 Recommendations and IS0 Standards
to IS0 Member Bodies. Reproduction of these
belongs
documents, in any country, may be authorized therefore only
by the national standards organization of that country, being
a member of ISO.
For each individual country the only valid standard is the national standard of that country.
Printed in Switzerland
Also issued in French and Russian. Copies to be obtained through the national standards organizations.
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BRIEF HISTORY
The IS0 Recommendation R 927, Spices and condiments - Defemination of extraneous
matter, was drawn up by Technical Committee ISO/TC 34, Agricultural food products, the Secretariat
of which is held by the Magyar Szabvanyügyi Hivatal (MSZH).
Work on this question by the Technical Committee led, in 1966, to the adoption of a Draft
IS0 Recommendation.
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In January 1967, this Draft IS0 Recommendation (No. 1199) was circulated to all the IS0
Member Bodies for enquiry. It was approved, subject to a few modifications of an editorial nature,
by the following Member Bodies :
Hungary South Africa, Rep. of
Australia
Brazil India Thailand
Bulgaria Iran Turkey
Chile Israel U.A.R.
Colombia Korea, Rep. of United Kingdom
Czechoslovakia Netherlands U.S.S.R.
France Poland Yugoslavia
Germany Portugal
Greece Romania
No Member Body opposed the approval of the Draft
The Draft IS0 Recommendation was then submitted by correspondence to the IS0 Council,
which decided, in January 1969, to accept it as an IS0 RECOMMENDATION.
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ISO/R 927-1969 (E
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IS0 Recommendation R 927 January 1969
SPICES AND CONDIMENTS
DETERMINATION OF EXTRANEOUS MATTER
INTRODUCTION
This IS0 Recommendation is applicable to most spices and condiments. In view of the number and
variety of such products, however, it may be necessary, in particular cases, to modify the me
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