هيئة المواصفات والمقاييس العربية السورية
The Syrian Arab Organization For Standardization & Metrology
3920
67.180.10
15
National - Accredited - mandatory
new
Food
2019-07-30
Code of practice for the prevention and reduction of mycotoxins in spices
This standard applies to spices - whole, broken, ground or blended. Dried aromatic herbs are not included under this scope . The objective of this standard is to establish a general code of practice for the prevention and reduction of mycotoxins in spices in order to attain as low as reasonably achievable level of these toxins by applying specific Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs) and Good Storage Practices (GSPs) throughout all the steps in the food chain, thus reducing consumers’ exposure through preventive measures.
CXC 78-2017. Code of practice for the prevention and reduction of mycotoxins in spices