1、BS EN ISO948:2009ICS 67.220.10NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDSpices and condiments Sampling (ISO948:1980)This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 July 2009 BSI 2009ISBN 978 0 58
2、0 67020 6Amendments/corrigenda issued since publicationDate CommentsBS EN ISO 948:2009National forewordThis British Standard is the UK implementation of EN ISO 948:2009. It is identical to ISO 948:1980. It supersedes BS 4540-1:1981 which is withdrawn.The UK participation in its preparation was entru
3、sted to Technical Committee AW/7, Spices and condiments.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compli
4、ance with a British Standard cannot confer immunity from legal obligations.EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMEN ISO 948July 2009ICS 67.220.10English VersionSpices and condiments - Sampling (ISO 948:1980)pices - chantillonnage (ISO 948:1980) Gewrze und wrzende Zutaten - Probenahme (ISO94
5、8:1980)This European Standard was approved by CEN on 6 June 2009.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical re
6、ferences concerning such nationalstandards may be obtained on application to the CEN Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member
7、into its own language and notified to the CEN Management Centre has the same status as theofficial versions.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia
8、, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: Avenue Marnix 17, B-1000 Brussels 2009
9、 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN ISO 948:2009: EBS EN ISO 948:2009EN ISO 948:2009 (E) 3 Foreword The text of ISO 948:1980 has been prepared by Technical Committee ISO/TC 34 “Food Products” of the International Organiz
10、ation for Standardization (ISO) and has been taken over as EN ISO 948:2009. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by January 2010, and conflicting national standards shall be withdrawn at t
11、he latest by January 2010. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the nati
12、onal standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
13、Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 948:1980 has been approved by CEN as a EN ISO 948:2009 without any modification. Foreword IS0 (the International Organization for Standardization) is a worldwide feder
14、ation of national standards institutes (IS0 member bodies). The work of developing Interna- tional Standards is carried out through IS0 technical committees. Every member body interested in a subject for which a technical committee has been set up has the right to be represented on that committee. I
15、nternational organizations, governmental and non- governmental, in liaison with ISO, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the IS0 Council. I
16、nternational Standard IS0 948 was developed by Technical Committee ISO/TC 34, Agricultural food products. It was submitted directly to the IS0 Council, in accordance with clause 5.10.1 of part 1 of the Directives for the technical work of ISO. It cancels and replaces IS0 Recommen- dation R 9484969,
17、which had been approved by the member bodies of the following countries : Australia Bulgaria Canada Colombia Czechoslovakia Egypt, Arab Rep. France Greece Hungary of India Iran Ireland Israel Korea, Rep. of Netherlands Norway Poland Portugal Romania South Africa, Rep. of Thailand United Kingdom USSR
18、 Yugoslavia No member body had expressed disapproval of the document. 0 International Organization for Standardization, 1980 0 Printed in Switzerland INTERNATIONAL STANDARD IS0 948-1980 (E) Spices and condiments - Sampling I 1 Scope and field of application This International Standard specifies a me
19、thod of sampling 3.2.3 Precautions shall be taken to protect the samples, the product being sampled and the sample containers from adven- titious contamination. spices and condiments. 2 Definitions 2.1 consignment : The quantity of spice or condiment dispatched or received at one time and covered by
20、 a particular contract or shipping document. It may be composed of one or more lots. 2.2 lot : A stated quantity of the consignment, presumed to be of uniform characteristics, taken from the consignment and allowing the quality to be assessed. 2.3 increment : A small quantity of spice or condiment t
21、aken from a single position in the lot. A series of increments should be taken from different positions in the lot. 2.4 bulk sample : The quantity of spice or condiment ob- tained by combining and mixing the increments taken from a specific lot. 2.5 laboratory sample : The quantity of spice or condi
22、ment removed from the bulk sample and intended for analysis or other examination. 3 General 3.1 Sampling shall be carried out by a person appointed by agreement between buyer and seller and, if desired by either of them, in the presence of the buyer (or his representative) and of the seller (or his
23、representative). 3.2 In taking, preparing, storing and handling the samples, care shall be taken that the properties of the product are not affected. The following precautions and directions shall be observed. 3.2.1 Samples shall be taken in a protected place not ex- posed to damp air, dust or soot.
24、 3.2.2 The sampling apparatus shall be clean and dry. 4 Apparatus The apparatus required falls under the following headings : 4.1 Sampling from bags Sack-type spears or triers. 4.2 Mixing and dividing Shovels and dividing apparatus. 5 Constitution of lots All the containers in a single consignment o
25、f spice or condi- ment pertaining to the same variety, year of production and grade shall constitute a lot. If a consignment is declared or is known to include different varieties, different classes or different years of production, or if it appears that the lot is heterogeneous, the containers hold
26、ing products of similar characteristics shall be grouped together, and each group thus obtained shall constitute a separate lot. 6 Method of taking increments 6.1 The number (n) of containers to be taken from a lot in a stationary stack depends on the size of the lot and shall be in accordance with
27、the following table. Table - Number of containers to be taken for sampling Lot size (IV) Number of containers to be taken (n) I 1 to 5 containers I All containers I 6 to 49 containers I 5 containers I 50 to 100 containers Over 100 containers 10 % of the containers The square root of containers, roun
28、ded to the nearest whole number Is0 948-1980 (El 9 Packaging and labelling of samples These containers should, as far as possible, be taken at random from the lot and, in order to achieve this, a random number table, agreed upon between the buyer and seller, should be used. If such a table is not av
29、ailable, the following procedure shall be adopted : 9.1 Packaging of samptes The laboratory samples shall be placed in clean, dry, airtight glass containers or other suitable containers which have no ac- tion on the product. The sample containers shall be of such a size that they are amost completel
30、y filled by the sample. Each sample container, after filling, shall be made airtight by means of a stopper or other suitable closure, and sealed in such a way that it cannot be opened and re-sealed without detection. Starting from any container, count the containers as 1, 2, 3. etc. up to r a nd so
31、on. Withdraw from the lot every rth con- tainer thus counted for sampling; the value of r is equal to n 9.2 Labetting of samples where The laboratory samples shall be labelled to give information concerning the sample and full details of the sampling i.e. N is the total number of containers in the l
32、ot; n is the number of containers to be taken (see the table). the date of sampling; If r is a fractional number, integ ral part of it. its value shall be taken as equal to the the name and address of the person taking the sample; the name of the product; 6.2 When the product is in movement, samples
33、 may be taken at the time of loading or unloading of the containers. For this purpose, the number of containers to be taken shall also be in accordance with the table. The value of r shall be calculated as indicated above, and every rth container counted during loading or unloading shall be removed
34、for sampling. the grade; the variety; the year of production. If any infestation is found at the time of sampling, a record of this shall be included in the details of sampling given on the sample container. 6.3 Take increments, by means of an appropriate sampling instrument, from different parts of
35、 each container selected. 7 Bulk sample 10 Storage and despatch of samples Thoroughly m ix all the form the bulk sample. increments taken as described above to The laboratory samples shall be stored in such a manner that the temperature of the product does not vary unduly from the normal atmospheric
36、 temperature. Samples which are required to be kept for a long time shall be stored in a cool and dark place. The size of the bulk sample shall be more than three times the quantity of sample required to carry out all the tests required by the individual specification for the spice or condiment. 8 L
37、aboratory samples Laboratory samples on which an analysis is to be carried shall be dispatched to the laboratory as soon as possible. out Divide the bulk sample into three or more equal parts, accor- ding to the number of laboratory samples required. Each part thus obtained constitutes a laboratory
38、sample; one of these samples is intended for the buyer and another for the seller. The third sample, bearing the seals of the buyer and of the seller (or of their representatives) if they were present at the time of sampling or of the person who sampled the lot, shall constitute the reference sample
39、 to be used in the case of dispute between buyer and seller; it shall be kept at a place ac- ceptable to both parties. 11 Sampling report If a sampling report is prepared, besides giving the usual infor- mation it shall make reference to the condition of the spice or condiment sampled, to the techni
40、que applied if this is other than that described in this International Standard, and to any circumstances that may have influenced the sampling. BS EN ISO948:2009BSI GroupHeadquarters 389Chiswick High Road,London, W4 4AL, UKTel +44 (0)20 8996 9001Fax +44 (0)20 8996 - British Standards InstitutionBS
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