EN ISO 7540:2010
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
09-05-2020
02-24-2010
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
ISO 7540:2006 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.
| Committee |
CEN/BT
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Superseded
|
| SupersededBy |
| Standards | Relationship |
| ISO 7540:2006 | Identical |
| NF EN ISO 7540 : 2010 | Identical |
| NBN EN ISO 7540 : 2010 | Identical |
| NEN EN ISO 7540 : 2010 | Identical |
| NS EN ISO 7540 : 2010 | Identical |
| I.S. EN ISO 7540:2010 | Identical |
| PN EN ISO 7540 : 2010 | Identical |
| UNI EN ISO 7540 : 2010 | Identical |
| SS-EN ISO 7540 : 2010 | Identical |
| SN EN ISO 7540 : 2010 | Identical |
| UNE-EN ISO 7540:2010 | Identical |
| BS EN ISO 7540:2010 | Identical |
| DIN EN ISO 7540:2010-05 | Identical |
| ONORM EN ISO 7540 : 2010 | 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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