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

2

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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.


3

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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

---------------------- Page: 8 ----------------------
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
...

SLOVENSKI STANDARD
oSIST prEN ISO 7540:2019
01-december-2019
Začimbe - Mleta sladka in pekoča paprika (Capsicum annuum L. in Capsicum
frutescens L.) - Specifikacija (ISO/DIS 7540:2019)
Spices — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum
frutescens L.) - Specifications (ISO/DIS 7540:2019)
Gewürze - Gemahlener süßer und scharfer Paprika (Capsicum annuum L. und
Capsicum frutescens L.) - Spezifikation (ISO/DIS 7540:2019)
Épices - Paprika doux et fort en poudre (Capsicum annuum L. et Capsicum frutescens
L.) - Spécifications (ISO/DIS 7540:2019)
Ta slovenski standard je istoveten z: prEN ISO 7540
ICS:
67.220.10 Začimbe Spices and condiments
oSIST prEN ISO 7540:2019 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
oSIST prEN ISO 7540:2019

---------------------- Page: 2 ----------------------
oSIST prEN ISO 7540:2019
DRAFT INTERNATIONAL STANDARD
ISO/DIS 7540
ISO/TC 34/SC 7 Secretariat: BIS
Voting begins on: Voting terminates on:
2019-09-19 2019-12-12
Spices — Ground sweet and hot paprika (Capsicum
annuum L. and Capsicum frutescens L.) — Specification
Épices — Paprika doux et fort  en poudre (Capsicum annuum L. et Capsicum frutescens L.) — Spécifications
ICS: 67.220.10
THIS DOCUMENT IS A DRAFT CIRCULATED
This document is circulated as received from the committee secretariat.
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
ISO/CEN PARALLEL PROCESSING
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 7540:2019(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
©
PROVIDE SUPPORTING DOCUMENTATION. ISO 2019

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oSIST prEN ISO 7540:2019
ISO/DIS 7540:2019(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2019
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
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2019 – All rights reserved

---------------------- Page: 4 ----------------------
oSIST prEN ISO 7540:2019
ISO/DIS 7540:2019(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 . 3
5.3 Chemical requirements. 3
5.4 Hygienic requirements . 3
6 Sampling . 4
7 Test methods . 4
8 Packaging, marking or labelling . 4
8.1 Packaging . 4
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 2019 – All rights reserved iii

---------------------- Page: 5 ----------------------
oSIST prEN ISO 7540:2019
ISO/DIS 7540:2019(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 7540 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This second edition cancels and replaces the first edition (ISO 7540:2006) which has been technically
revised.
iv © ISO 2019 – All rights reserved

---------------------- Page: 6 ----------------------
oSIST prEN ISO 7540:2019
DRAFT INTERNATIONAL STANDARD ISO/DIS 7540:2019(E)
Spices — Ground sweet and hot paprika (Capsicum
annuum L. and Capsicum frutescens L.) — Specification
1 Scope
This International Standard defines the requirements for ground sweet and hot paprika.
Recommendations relative 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 International Standard is not applicable to ground chillies and other species of capsicums.
NOTE Specifications for ground chillies and capsicums are given in ISO 972.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content — Entrainment method
ISO 948, Spices and condiments — Sampling
ISO 1108, Spices and condim
...

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