Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)

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.

Gewürze und würzende Zutaten - Gemahlener süßer und scharfer Paprika (Capsicum annuum L. und Capsicum frutescens L.) - Spezifikation (ISO 7540:2020)

Dieses Dokument legt die Anforderungen an gemahlenen milden und scharfen Paprika (Capsicum annuum L. und Capsicum frutescens L.) fest.
Empfehlungen bezüglich der Lager- und Transportbedingungen sind in Anhang A angegeben. Eine Liste der Bezeichnungen, die in verschiedenen Ländern für Paprika verwendet werden, ist in Anhang B angegeben.
Dieses Dokument gilt nicht für gemahlene Chilis und sonstige Capsicum Spezies.
ANMERKUNG Spezifikationen für gemahlene Chilis und Capsicum-Spezies werden in ISO 972 angegeben.

Épices et condiments - Paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.) - Spécifications (ISO 7540:2020)

Le présent document spécifie les exigences du paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens L.).
Des recommandations relatives aux conditions d'entreposage et de transport sont données dans l'Annexe A. Une liste de termes employés dans différents pays pour le paprika est donnée dans l'Annexe B.
Le présent document ne s'applique ni aux piments forts ni aux autres espèces de capsicums en poudre.
NOTE       Les spécifications relatives aux piments forts et aux capsicums en poudre sont données dans l'ISO 972.

Začimbe - Mleta sladka in pekoča paprika (Capsicum annuum L. in Capsicum frutescens L.) - Specifikacije (ISO 7540:2020)

General Information

Status
Published
Public Enquiry End Date
09-Dec-2019
Publication Date
08-Oct-2020
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
04-Sep-2020
Due Date
09-Nov-2020
Completion Date
09-Oct-2020

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SLOVENSKI STANDARD
SIST EN ISO 7540:2020
01-november-2020
Nadomešča:
SIST EN ISO 7540:2010
Začimbe - Mleta sladka in pekoča paprika (Capsicum annuum L. in Capsicum
frutescens L.) - Specifikacije (ISO 7540:2020)
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and
Capsicum frutescens L.) - Specifications (ISO 7540:2020)
Gewürze und würzende Zutaten - Gemahlener süßer und scharfer Paprika (Capsicum
annuum L. und Capsicum frutescens L.) - Spezifikation (ISO 7540:2020)
Épices et condiments - Paprika doux et fort en poudre (Capsicum annuum L. et
Capsicum frutescens L.) - Spécifications (ISO 7540:2020)
Ta slovenski standard je istoveten z: EN ISO 7540:2020
ICS:
67.220.10 Začimbe Spices and condiments
SIST EN ISO 7540:2020 en,fr,de

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 7540:2020
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SIST EN ISO 7540:2020
EN ISO 7540
EUROPEAN STANDARD
NORME EUROPÉENNE
August 2020
EUROPÄISCHE NORM
ICS 67.220.10 Supersedes EN ISO 7540:2010
English Version
Spices and condiments - Ground sweet and hot paprika
(Capsicum annuum L. and Capsicum frutescens L.) -
Specifications (ISO 7540:2020)

Épices et condiments - Paprika doux et fort en poudre Gewürze und würzende Zutaten - Gemahlener süßer

(Capsicum annuum L. et Capsicum frutescens L.) - und scharfer Paprika (Capsicum annuum L. und

Spécifications (ISO 7540:2020) Capsicum frutescens L.) - Spezifikation (ISO
7540:2020)
This European Standard was approved by CEN on 6 July 2020.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this

European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references

concerning such national standards may be obtained on application to the CEN-CENELEC 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

translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management

Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,

Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,

Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and

United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels

© 2020 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 7540:2020 E

worldwide for CEN national Members.
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SIST EN ISO 7540:2020
EN ISO 7540:2020 (E)
Contents Page

European foreword ....................................................................................................................................................... 3

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SIST EN ISO 7540:2020
EN ISO 7540:2020 (E)
European foreword

This document (EN ISO 7540:2020) has been prepared by Technical Committee ISO/TC 34 "Food

products" in collaboration with CCMC.

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 February 2021, and conflicting national standards

shall be withdrawn at the latest by February 2021.

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. CEN shall not be held responsible for identifying any or all such patent rights.

This document supersedes EN ISO 7540:2010.

According to the CEN-CENELEC Internal Regulations, the national standards organizations of the

following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,

Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland,

Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of

North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the

United Kingdom.
Endorsement notice

The text of ISO 7540:2020 has been approved by CEN as EN ISO 7540:2020 without any modification.

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SIST EN ISO 7540:2020
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SIST EN ISO 7540:2020
INTERNATIONAL ISO
STANDARD 7540
Third edition
2020-07
Spices and condiments — Ground
sweet and hot paprika (Capsicum
annuum L. and Capsicum frutescens L.)
— Specifications
Épices et condiments — Paprika doux et fort en poudre (Capsicum
annuum L. et Capsicum frutescens L.) — Spécifications
Reference number
ISO 7540:2020(E)
ISO 2020
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SIST EN ISO 7540:2020
ISO 7540:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
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SIST EN ISO 7540:2020
ISO 7540:2020(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Description ................................................................................................................................................................................................................. 2

4.1 Appearance ................................................................................................................................................................................................ 2

4.2 Sensory characteristics .................................................................................................................................................................... 2

5 Requirements .......................................................................................................................................................................................................... 2

5.1 General requirements ....................................................................................................................................................................... 2

5.2 Physical requirements ...................................................................................................................................................................... 2

5.2.1 Extraneous matter .......................................................................................................................................................... 2

5.2.2 Sensory requirements ................................................................................................................................................. 2

5.3 Chemical requirements.................................................................................................................................................................... 2

5.4 Hygienic requirements ..................................................................................................................................................................... 3

6 Sampling ........................................................................................................................................................................................................................ 3

7 Test methods ............................................................................................................................................................................................................. 3

8 Packaging, marking or labelling .......................................................................................................................................................... 3

8.1 Packaging ..................................................................................................................................................................................................... 3

8.2 Marking ......................................................................................................................................................................................................... 4

Annex A (informative) Recommendations relating to storage and transport conditions.............................5

Annex B (informative) Selected list of common names for Capsicum annuum L. in different

languages ...................................................................................................................................................................................................................... 6

Bibliography ................................................................................................................................................................................................................................ 7

© ISO 2020 – All rights reserved iii
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SIST EN ISO 7540:2020
ISO 7540:2020(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the I
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