Revised Standard from Last Update.

1. SCOPE

This code of hygienic practices applies to spices and condiments, whole, broken, ground or blended. It covers the minimum requirements of hygiene for growing, harvesting and post-harvest practices (for example, curing, bleaching, blanching, cutting, drying, cleaning, grading, packing, transportation and storage, including disinfestation and fumigation), processing establishments, processing technology and practices (for example, grinding, blending, freezing and freeze-drying, treatments to reduce the microbial load), packaging and storage of processed products. For spices and culinary herbs collected from the wild, only the measures for handling and post-harvest activities apply.

2. REFERENCES

The following standards contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this Standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below:

IS No. Title

IS 2491 : 2013 Food hygiene  General principles  Code of practice (third Revision)