SIST EN ISO 927:2010

SLOVENSKI STANDARD
SIST EN ISO 927:2010
01-februar-2010
=DþLPEH'RORþHYDQMHWXMLKSULPHVLLQQHXSRUDEQLKGHORY,62
Spices and condiments - Determination of extraneous matter and foreign matter content
(ISO 927:2009)
Gewürze und würzende Zutaten - Bestimmung des Gehaltes an Fremdstoffen (ISO
927:2009)
Épices - Détermination de la teneur en matières étrangères (ISO 927:2009)
Ta slovenski standard je istoveten z: EN ISO 927:2009
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST EN ISO 927:2010 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 927:2010

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SIST EN ISO 927:2010


EUROPEAN STANDARD
EN ISO 927

NORME EUROPÉENNE

EUROPÄISCHE NORM
October 2009
ICS 67.220.10
English Version
Spices and condiments - Determination of extraneous matter
and foreign matter content (ISO 927:2009)
Épices - Détermination de la teneur en matières étrangères Gewürze und würzende Zutaten - Bestimmung des
(ISO 927:2009) Gehaltes an Fremdkörper (ISO 927:2009)
This European Standard was approved by CEN on 15 September 2009.

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 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 Management Centre has the same status as the
official 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, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.






EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 927:2009: E
worldwide for CEN national Members.

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SIST EN ISO 927:2010
EN ISO 927:2009 (E)
Contents Page
Foreword .3

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SIST EN ISO 927:2010
EN ISO 927:2009 (E)
Foreword
This document (EN ISO 927:2009) has been prepared by Technical Committee ISO/TC 34 "Food products".
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 April 2010, and conflicting national standards shall be withdrawn at the
latest by April 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 national 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, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 927:2009 has been approved by CEN as a EN ISO 927:2009 without any modification.

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SIST EN ISO 927:2010

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SIST EN ISO 927:2010

INTERNATIONAL ISO
STANDARD 927
Third edition
2009-10-15


Spices and condiments — Determination
of extraneous matter and foreign matter
content
Épices — Détermination de la teneur en matières étrangères




Reference number
ISO 927:2009(E)
©
ISO 2009

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SIST EN ISO 927:2010
ISO 927:2009(E)
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ii © ISO 2009 – All rights reserved

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SIST EN ISO 927:2010
ISO 927:2009(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 927 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 927:1982), which has been technically revised.
© ISO 2009 – All rights reserved iii

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SIST EN ISO 927:2010
ISO 927:2009(E)
Introduction
This International Standard is applicable to most spices and condiments. In view of the numb
...