BS ISO 24081:2021 pdf download.Ground cassava leaves (Isombe) — Specification.
e) fresh in appearance and smell;
f) sound/wholesome;
g) free of damage caused by unsuitable washing or soaking;
h) practically free of any visible foreign and extraneous matter;
i) free of any foreign smell and odour.
4.4 Specific quality factors
4.4.1 Particle size
Not less than 90 % by mass shall pass through a 0,60 mm sieve for fine ground leaves. Not less than 90 % by mass shall pass through a 1,20 mm sieve for coarse ground leaves.
4.4.2 Hydrocyanic acid content
The total hydrocyanic acid content shall not exceed 10 mg/kg, when tested in accordance with EN 16160.
5 Food additives
The product shall contain only permitted additives in accordance with CXS 192-1995.
6 Contaminants
6.1 Heavy metals
Ground cassava leaves shall be free from heavy metals in amounts that can represent a hazard to
human health. They shall conform to the limits given in Table 2.
6.2 Pesticide residues
Ground cassava leaves shall conform to the maximum residue limits established by the Codex
Alimentarius Commission in the Codex Pesticides Residues in Food Online Database for this commodity.
6.3 Mycotoxins
Ground cassava leaves shall conform to the maximum mycotoxin limits established by the Codex
Alimentarius Commission in CXS 193-1995.
Ground cassava leaves, when tested in accordance with ISO 16050, shall conform to the following
maximum limits of aflatoxins:
a) total aflatoxins content: 10 μg/kg;
b) aflatoxin B1 content: 5 μg/kg.
7 Hygiene
Ground cassava leaves shall be manufactured in premises conforming to the hygienic requirements
stipulated in CXC 1-1969.
Ground cassava leaves shall conform to the microbiological limits given in Table 3.
8 Packaging
8.1 Ground cassava leaves shall be packaged in containers that will safeguard the hygienic, nutritional,
technological and organoleptic qualities of the product.
8.2 The containers, including packaging material, shall be made of substances that are safe and
suitable for their intended use. They shall not impart any toxic substance or undesirable odour or flavour to the product.
9 Labelling
Labelling shall be in accordance with the requirements of CXS 1-1985. Each container shall include
the following:
a) the name of the food, which shall be “Ground cassava leaves”;
b) the net contents;
c) the name, location and address of the manufacturer;
d) the country of origin;
e) the lot identification number;
f) the date of minimum durability (i.e. the sell by date);
g) the statement “Human Food”.
10 Method of sampling
Ground cassava leaves shall be sampled in accordance with ISO 874.BS ISO 24081 pdf download.