BS 7087-17:1993

Overview

BS 7087-17:1993 establishes specifications for chillies, both whole and ground, intended for food use. This British Standard provides a comprehensive framework for the quality and safety of these spices, ensuring they meet the necessary requirements for consumer protection and food safety. The standard is crucial for manufacturers, suppliers, and retailers in the food industry, as it outlines the essential characteristics that chillies must possess to be deemed suitable for consumption.

Key Requirements

The standard specifies various parameters that must be adhered to when processing and packaging chillies. Key requirements include:

• Physical Characteristics: Chillies must be free from extraneous matter and contaminants. The standard outlines acceptable levels of moisture content, colour, and size.
• Chemical Composition: The standard specifies limits for certain chemical residues, ensuring that chillies are safe for consumption. This includes maximum allowable levels of pesticides and other harmful substances.
• Microbiological Safety: Chillies must be tested for microbial contamination, including pathogens that could pose health risks. Compliance with microbiological standards is essential for ensuring food safety.
• Labelling Requirements: Proper labelling is mandated, including information on origin, processing methods, and any additives used. This transparency is vital for consumer trust and regulatory compliance.

Implementation Benefits

Adopting BS 7087-17:1993 offers several practical benefits for businesses involved in the production and distribution of chillies:

• Quality Assurance: By following the specifications outlined in the standard, businesses can ensure that their products meet high-quality benchmarks, leading to increased customer satisfaction.
• Market Access: Compliance with this standard can facilitate entry into various markets, as many retailers and distributors require adherence to recognised standards before sourcing products.
• Risk Mitigation: Implementing the guidelines reduces the risk of food safety incidents, which can lead to recalls, legal issues, and damage to brand reputation.
• Operational Efficiency: Standardising processes according to BS 7087-17:1993 can streamline operations, reduce waste, and improve overall productivity.

Compliance Value

Compliance with BS 7087-17:1993 is not merely a regulatory obligation; it is a strategic advantage. The standard helps businesses demonstrate their commitment to food safety and quality, which is increasingly important in today’s health-conscious market. Furthermore, adherence to this standard can enhance brand reputation and consumer loyalty.

In summary, BS 7087-17:1993 serves as a vital tool for ensuring that chillies are safe, high-quality, and compliant with food safety regulations. By implementing the specifications outlined in this standard, businesses can protect consumers, enhance product quality, and maintain a competitive edge in the food industry.