Overview
EN ISO 948:2009 - Spices and condiments: Sampling (ISO 948:1980) sets out a standardized, practical method for taking representative samples of spices and condiments from consignments and lots. Adopted by CEN from ISO 948:1980, this standard specifies apparatus, lot constitution, increment-taking procedures, bulk and laboratory sample preparation, packaging and labelling, storage and dispatch, and the content of the sampling report.
Key Topics
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Scope and definitions
- Defines consignment, lot, increment, bulk sample and laboratory sample for spice sampling.
- A lot is containers in a consignment of the same variety, year and grade; heterogeneous consignments must be grouped into separate lots.
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Apparatus
- Typical sampling tools include sack-type spears or triers (for bags), shovels and dividing apparatus to mix and split bulk samples.
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Number of containers to sample
- Prescribes how many containers to select from a lot:
- 1–5 containers: sample all containers
- 6–49 containers: take 5 containers
- 50–100 containers: take 10% of containers
- Over 100 containers: take the square root of the number of containers (rounded)
- For moving loads, sample during loading/unloading using the same rules.
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Increment and bulk sample procedures
- Take increments from different positions in each selected container using appropriate instruments.
- Combine and thoroughly mix increments to form the bulk sample.
- Calculate sampling interval r = N / n (N = total containers in lot; n = number to be sampled); select every rth container from a random start.
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Laboratory samples, packaging and labelling
- Divide the bulk sample into three or more equal laboratory samples (buyer, seller, reference).
- Use clean, dry, airtight glass or inert containers that do not affect product quality.
- Seal containers to prevent undetected re-opening and label with full sampling details (date, sampler, product, grade, variety, year).
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Storage, dispatch and reporting
- Store samples to avoid temperature fluctuations; long-term storage in cool, dark conditions.
- Dispatch lab samples promptly.
- Sampling report should record condition of product, method used (and deviations), infestation or other circumstances, and all identifying details.
Applications
- Ensures consistent, legally defensible sampling for:
- Quality control and laboratory analysis in spice processing and trading
- Buyer-seller disputes and arbitration (reference sample retained)
- Regulatory inspections and customs testing
- Procurement, acceptance testing and certification of spices and condiments
Who uses this standard
- Food quality managers, laboratory analysts, auditors, inspectors, spice traders, packers, and customs authorities.
Related standards
- Adopted by CEN as EN ISO 948:2009 from ISO 948:1980; developed under ISO/TC 34 (Food products).
