• Author / Uploaded
• enajyr

• Categories
• café
• Organización internacional para la estandarización
• Estandarización
• Naturaleza
• Business

Citation preview

International Organization for Standardization (ISO) The International Organization for Standardization (ISO [www]) is a nongovernmental organization with a network covering 148 countries. The Central Secretariat in Geneva, Switzerland, coordinates the ISO system. Although its members are not delegates of national governments, many of its member institutes are part of the governmental structure of their countries, or are mandated by their government. Other members have their roots uniquely in the private sector, having been set up by national partnerships of industry associations. Therefore, ISO is able to act as a bridging organization in which a consensus can be reached on solutions that meet both the requirements of business and the broader needs of society. ISO has observer status in the Codex Alimentarius Commission (CAC [www]) and participates in the work of the Commission. Particularly in the area of methods of analysis and sampling, the CAC recognizes many ISO methods as international reference methods. There are several ISO Standards that pertain to coffee. ISO Standards related to coffee: ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ

ƒ ƒ

Coffee – Determination of caffeine content – Method using high-performance liquid chromatography (ISO 10095:1992) Coffee and its products – Vocabulary (ISO 3509:1989) Coffee – Determination of caffeine content (Reference method) (ISO 4052:1983) Coffee triers (ISO 6666:1983) Green coffee – Determination of water content – Basic reference method (ISO 1446:2001) Green coffee in bags – Sampling (ISO 4072:1982) Green coffee – Olfactory and visual examination and determination of foreign matter and defects (ISO 4149:1980) Green coffee – Size analysis – Manual sieving (ISO 4150:1991) Green coffee – Preparation of samples for use in sensory analysis (ISO 6668:1991) Green coffee – Determination of proportion of insect-damaged beans (ISO 6667:1985) Green coffee – Determination of loss in mass at 105 degrees C (ISO 6673:2003) Green coffee in bags – Guidance on storage and transport (ISO 8455:1996) Green coffee – Defect reference chart (ISO 10470:1993) Green and roasted coffee – Determination of free-flow bulk density of whole beans (Routine method) (ISO 6669:1995) Instant coffee – Sampling method for bulk units with liners (ISO 6670:2002) Instant coffee – Determination of free-flow and compacted bulk densities (ISO 8460:1987) Page 1 of 2 ‘Good Hygiene Practices along the coffee chain’

ƒ ƒ

ƒ

ƒ

Instant coffee – Determination of loss in mass at 70 degrees C under reduced pressure (ISO 3726:1983) Instant coffee – Determination of free and total carbohydrate contents – Method using high-performance anion-exchange chromatography (ISO 11292:1995) Roasted ground coffee – Determination of moisture content – Method by determination of loss in mass at 103 degrees C (Routine method) (ISO 11294:1994) Roasted ground coffee – Determination of moisture content – Karl Fischer method (Reference method) (ISO 11817:1994)

Page 2 of 2 ‘Good Hygiene Practices along the coffee chain’