BS 6379-1-1983 Sampling of coffee and coffee products - Method of sampling green coffee in bags《咖啡和咖啡制品的取样 第1部分 袋装绿色咖啡豆的取样方法》.pdf

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1、BRITISH STANDARD BS 6379-1: 1983 ISO 4072:1982 Sampling of coffee and coffee products Part 1: Method of sampling green coffee in bags UDC 633.73 + 663.93:620.113BS6379-1:1983 This British Standard, having been prepared under the directionof the Food and Agriculture Standards Committee,was published

2、underthe authority of the BoardofBSI and comes into effect on 31 May 1983 BSI 12-1999 The following BSI references relate to the work on this standard: Committee reference FAC/15 Draft for comment 81/54135 DC ISBN 0 580 13314 1 Committees responsible for this British Standard This British Standard w

3、as published under the direction of the Food and Agriculture Standards Committee FAC/-. Its preparation was entrusted to Technical Committee FAC/15 upon which the following bodies were represented: Association of Public Analysts British Soluble Coffee Manufacturers Association Coffee Trade Federatio

4、n Ltd. Department of Industry (Laboratory of the Government Chemist) Food Manufacturers Federation Incorporated Institute of Trading Standards Administration Ministry of Agriculture, Fisheries and Food Overseas Development Administration (Tropical Products Institute) Amendments issued since publicat

5、ion Amd. No. Date of issue CommentsBS6379-1:1983 BSI 12-1999 i Contents Page Committees responsible Inside front cover National foreword ii 1 Scope and field of application 1 2 References 1 3 Definitions 1 4 Administrative arrangements 1 5 Identification and general inspection of the lot prior to sa

6、mpling 1 6 Principle of the method of sampling 2 7 Apparatus 2 8 Sample containers and packages 2 9 Procedure 2 10 Packing and marking of samples 2 11 Sampling report 2 12 Precautions during storage and transport of samples 3 Publications referred to Inside back coverBS6379-1:1983 ii BSI 12-1999 Nat

7、ional foreword This Part of this British Standard embodies an agreement in which the UnitedKingdom has taken part, reached in Subcommittee15, of Technical Committee34, Agricultural food products, of the International Organization for Standardization (ISO). This Part is identical with ISO4072:1982 “G

8、reen coffee in bags Sampling”. BS 6379 will consist of Parts corresponding to International Standards as they are published: subject to UK acceptance of International Standards the Parts will be identical to the corresponding ISO texts. The other Parts of this British Standard, in course of preparat

9、ion at the time of publication of Part1 are as follows: Part 2: Method for instant coffee in cases with liners (intended to be identical with ISO6670); Part 3: Specification for coffee triers (intended to be identical with ISO6666). Terminology and conventions. The text of the International Standard

10、 has been approved as suitable for publication as a British Standard without deviation. Some terminology and certain conventions are not identical with those used in British Standards; attention is drawn especially to the following. Wherever the words “International Standard” appear, referring to th

11、is standard, they should be read as “British Standard”. Reference is made in clauses2, 7 and 9 to ISO6666 which is in course of preparation. It is intended that ISO6666 will be published as Part3 of this British Standard. A British Standard does not purport to include all the necessary provisions of

12、 a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Cross-references International Standard Corresponding British Standard ISO 3509:1976 BS 5456:1977 Glossary of terms rel

13、ating to coffee and its products (Identical) Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 to 4, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be

14、indicated in the amendment table on the inside front cover.BS6379-1:1983 BSI 12-1999 1 1 Scope and field of application 1.1 This International Standard specifies a method of sampling a consignment of green coffee, shipped in ten bags or more, for the purpose of examination to determine whether the c

15、onsignment complies with a contract specification. 1.2 The method may also be used for the preparation of a sample intended a) to serve as a basis for an offer for sale; b) for examination to verify that the coffee to be offered for sale satisfies the producers sales specification; c) for examinatio

16、n to determine one or more of the characteristics of the coffee for technical, commercial, administrative and arbitration purposes; d) for quality control or quality inspection; e) for retention as a reference sample for use if required in litigation. 1.3 This International Standard applies to green

17、 coffee in bags, as defined in ISO3509. 2 References ISO 3509, Coffee and its products Vocabulary. ISO 6666, Coffee triers 1) . 3 Definitions For the purpose of this International Standard, the following definitions apply. 3.1 consignment the quantity of green coffee in bags dispatched or received a

18、t one time and covered by a particular contract or shipping document. It may be composed of one or more lots 3.2 lot a part of a consignment or a consignment, presumed to be of uniform characteristics, consisting of not more than1000bags of the same type, with the same marks and mass, containing gre

19、en coffee assumed to have common properties of reasonably uniform character and to which a given scheme of examination can be applied 3.3 damaged bags bags which are torn, stained, soiled or otherwise detectably contaminated, indicating possible damage to the coffee contained in them 3.4 sample a pa

20、rt of a lot, from which the properties of the lot are to be estimated by examination 3.5 increment; primary sample the quantity of30 6g of green coffee beans taken from a single bag of a specific lot 3.6 bulk sample; lot sample the quantity of not less than1500g of green coffee beans obtained by com

21、bining all the increments(3.5) taken from bags of a specific lot 3.7 blended bulk sample; blended lot sample the quantity of green coffee beans obtained by combining and blending all the increments (3.5) taken from bags of a specific lot 3.8 laboratory sample; final sample the quantity of not less t

22、han300g of green coffee beans removed from the blended bulk sample (3.7) of a specific lot 4 Administrative arrangements 4.1 Sampling personnel Sampling shall be carried out by experienced samplers or samplers qualified by training, or shall be carried out by specialized sampling organizations. 4.2

23、Sampling Sampling shall be carried out on each lot in a place designed to protect the samples, the sampling apparatus and the containers and packages intended to receive the samples, from adventitious contamination, rain, etc. Special care shall be taken to ensure that the sampling apparatus is clea

24、n, dry and free from foreign odours. The sampler shall note any evidence of damaged bags or potential contamination. 4.3 Sampling report After preparation of the samples, a sampling report shall be prepared (see clause11). 5 Identification and general inspection of the lot prior to sampling Before a

25、ny samples are taken, positively identify the lot. 1) At present at the stage of draft.BS6379-1:1983 2 BSI 12-1999 6 Principle of the method of sampling The method specified follows an established scheme of an arbitrary nature, based on experience. 7 Apparatus 7.1 Coffee trier: a special device for

26、removing coffee through the bag wall without opening the bag, as specified in ISO6666. 8 Sample containers and packages The containers and packages mentioned in4.2, together with their closure systems, shall be clean and dry and shall be made from materials which will not affect the odour, flavour o

27、r composition of the samples. They shall be sufficiently robust to withstand hazards during transport by the chosen method and shall have the ability to preserve the samples unchanged for the appropriate period. 9 Procedure 9.1 Taking increments 9.1.1 Unless there is a stipulation to the contrary in

28、 the contract, the number of bags selected from a lot for the purpose of taking increments of30 6g (see3.5) shall be not less than10if there are10to100bags in the lot, and shall be not less than10% of the total if there are more than100bags in the lot. 9.1.2 The increments shall be taken at random f

29、rom individual bags from different locations on the pile, using the coffee trier (7.1). Each bag should be preferably be sampled at three different points. NOTE 1Damaged bags should be separated from the remainder of the lot. They may be sampled separately and increments kept separate (see9.2.1). NO

30、TE 2In order to obtain a bulk sample of1500g (see3.6), it may be necessary to take more than three increments from each bag. 9.2 Preparation of samples 9.2.1 Bulk sample Examine the increments as they are taken. If they are evidently homogeneous, combine them in a container. Label the bulk sample ob

31、tained (see clause10). If there is a noticeable lack of uniformity among any of the increments, keep them separate and report this condition in the sampling report (see clause11). Samples taken from damaged bags shall not be included in the bulk sample (see note1 to 9.1.2). 9.2.2 Blended bulk sample

32、 Remove the bulk sample (9.2.1) from its container and thoroughly mix it. 9.2.3 Laboratory samples Prepare each laboratory sample by removing a quantity of not less than300g from the blended bulk sample (9.2.2). Pack and label each laboratory sample obtained (see clause10). 10 Packing and marking of

33、 samples 10.1 Precautions to be taken when packing samples Samples intended for the determination of moisture content, or for any other test liable to be influenced by an alteration of the moisture content, shall be packed in moisture-proof containers fitted with airtight closures. The containers, i

34、n this case, shall be completely filled with green coffee and the closures shall be sealed to prevent loss or alteration of the contents. NOTEFor the examination of quality characteristics that are not liable to be influenced by an alteration of the moisture content, separate samples should be taken

35、 and placed in appropriate containers which allow access of air. 10.2 Marking The samples shall be identified by recording the following information on the container or package, or on a label affixed to the container or package, unless otherwise specified: 1) Date of sampling 2) Name of sampler and

36、his employer 3) Shipping document or contract No. 4) Ship (or other transport vehicle) 5) Location of coffee 6) Identifying marks and numbers (including the origin of the coffee) 7) Number of bags in the lot 8) Mass of the sample 11 Sampling report The sampling report shall give all information rele

37、vant to the method of sampling and shall refer to the presence of damaged bags, the type(s) of damage and approximate number of damaged bags in the lot. Any other pertinent observation concerning the condition of the lot shall also be included. The report shall refer to the conditions in the locatio

38、n of the lot, especially with regard to any potentially contaminating material in the vicinity.BS6379-1:1983 BSI 12-1999 3 12 Precautions during storage and transport of samples 12.1 Laboratory samples shall be dispatched to the place of examination as soon as possible after preparation and only in

39、exceptional circumstances more than48h after preparation, non-business days excluded. A copy of the sampling report (see clause11) shall be sent with them. 12.2 After taking the laboratory samples, the rest of the blended bulk sample from each lot shall be retained in a container labelled in accorda

40、nce with10.2, for further use if necessary (inspection, etc.), until final acceptance of the consignment by the purchaser.4 blankBS6379-1:1983 BSI 12-1999 Publications referred to See national foreword.BS 6379-1: 1983 ISO 4072:1982 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitut

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