948 OSL International Standard INTE RNATIONAL ORGANIZATION FOR STANDARDIZATIONMEKAYHAPOAHAR OPrAHM3ALMR nO CTAHAAPTW3AUWWORGANISATION INTE RNATIONALE DE NORMALISATION Spices and condiments -- Sampling Epices - Echantillonnage First edition -- 1980-02-15 UDC 633.82/.84 : 620.113 Ref. No. ISO 948-1980 (E) SO 948-1980 (E) Descriptors : agricultural products, spices, sampling, packages, storage, labelling. Price based on 2 pages Copyright International Organizatin for Standardization ted without license from IHS Not for Resale Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards institutes (Iso member bodies). The work of developing Interna- tional Standards is carried out through IsO 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. International 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 ISo Council. International Standard ISO 948 was developed by Technical Committee ISO/TC 34. Agricultural food products. It was submitted directly to the Iso Council, in accordance with clause 5.10.1 of part 1 of the Directives for the technical work of ISO. It cancels and replaces ISo Recommen- dation R 948-1969, which had been approved by the member bodies of the following countries : Portugal Australia India Bulgaria ran Romania Canada Ireland South Africa, Rep. of : Colombia Israel Thailand Czechoslovakia Korea, Rep. of United Kingdom Egypt, Arab Rep. of Netherlands USSR Norway Yugoslavia France Greece Poland Hungary No member body had expressed disapproval of the document. International Organization for Standardization, 1980 Printed in Switzerland Copyright International Organization for Standardization Not for Resale ISO 948-1980 (E) INTERNATIONAL STANDARD Spices and condiments - Sampling 1 Scope and field of application 3.2.3 Precautions shall be taken to protect the samples, the product being sampled and the sample containers from adven- This International Standard specifies a method of sampling titious contamination. spices and condiments. 4 Apparatus 2 Definitions The apparatus required falls under the following headings : 2.1 consignment : The quantity of spice or condiment dispatched or received at one time and covered by a particular Sampling from bags 4.1 contract or shipping document. It may be composed of one or more lots. Sack-type spears or triers. 2.2 lot : A stated quantity of the consignment, presumed to 4.2 Mixing and dividing be of uniform characteristics, taken from the consignment and allowing the quality to be assessed. Shovels and dividing apparatus. 2.3 increment : A small quantity of spice or condiment taken from a single position in the lot. Constitution of lots A series of increments should be taken from different positions in the lot. All the containers in a single consignment of spice or condi ment pertaining to the same variety, year of production and grade shall constitute a lot. 2.4 bulk sample : The quantity of spice or condiment ob- tained by combining and mixing the increments taken from a If a consignment is declared or is known to include different specific lot. varieties, different classes or different years of production, or if it appears that the lot is heterogeneous, the containers holding 2.5 laboratory sample : The quantity of spice or condiment products of similar characteristics shall be grouped together, and each group thus obtained shall constitute a separate lot. other examination. 6 Method of taking increments General 3 The number (n) of containers to be taken from a lot in a 6.1 3.1 Sampling shall be carried out by a person appointed by stationary stack depends on the size of the lot and sha