ISO 948:1980

ISO 948:1980 - Overview

ISO 948:1980 specifies an internationally accepted method for sampling spices and condiments. The standard defines the apparatus, lot constitution, increment-taking methods, preparation of bulk and laboratory samples, packing and labelling, storage and despatch, and the information required in a sampling report. It is intended to prevent contamination, ensure representative sampling, and provide dispute-resolution reference samples.

Key topics and technical requirements

• Scope and definitions
  • Covers consignment, lot, increment, bulk sample and laboratory sample definitions.
• Apparatus
  • Typical tools include sack-type spears or triers, shovels and dividing apparatus, and clean, airtight containers (glass or suitable alternatives).
• Constitution of lots
  • A lot comprises containers of the same variety, year and grade. Heterogeneous consignments must be grouped into separate lots.
• Number of containers to sample
  • Sampling quantities depend on lot size:
    • 1–5 containers: all
    • 6–49 containers: 5 containers
    • 50–100 containers: 10% of containers
    • Over 100: square root of number of containers (rounded)
• Selection procedure
  • Prefer random selection (random number table). If unavailable, count containers and take every rth container where r = N/n (N = total containers, n = number to be taken).
• Increment-taking and bulk sample
  • Take increments from different positions of each selected container using suitable instruments; combine and mix increments to form the bulk sample. Bulk sample size must be > three times the amount required for all specified tests.
• Laboratory samples
  • Divide the bulk sample into three or more equal parts. Typically: one for buyer, one for seller, and one sealed reference sample for dispute resolution.
• Packaging, labelling and storage
  • Use clean, airtight containers that do not react with the product. Seal to show tampering. Label with sampling date, sampler identity, product name, grade, variety and year of production. Store in a cool, dark place to avoid temperature or light damage; dispatch analytical samples promptly.
• Sampling report
  • Record product condition, sampling technique, any infestation or unusual circumstances and full sampling details.

Applications and users

• Practical for food manufacturers, spice traders, importers/exporters, QA/QC laboratories, and regulatory inspectors dealing with spice and condiment quality control, contract verification and dispute resolution.
• Useful in procurement, acceptance testing, regulatory compliance, and forensic/reference sampling.

Related standards

• Complements other ISO/TC 34 standards on agricultural food products, spices and food sampling. Users should consult relevant product-specific specifications and national food sampling regulations where applicable.

Keywords: ISO 948, spices and condiments, sampling, bulk sample, laboratory sample, sampling report, packaging and labelling, storage and despatch.