Description
This standard applies to chili sauce, offered for direct consumption, including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.
TABLE OF CONTENTS
| Content | Page |
| 1 Scope | 1 |
| 2 Description | 1 |
| 2.1 Product definition | 1 |
| 2.2 Styles | 1 |
| 3 Essential composition and quality factors | 1 |
| 3.1 Composition | 1 |
| 3.2 Quality criteria | 2 |
| 3.3 Classification of “defectives” | 2 |
| 3.4 Lot acceptance | 2 |
| 4 Food additives | 2 |
| 5 Contaminants | 5 |
| 6 Hygiene | 6 |
| 7 Weights and measures | 6 |
| 8 Labelling | 6 |
| 8.1 Name of the product | 6 |
| 8.2 Labelling of non-retail containers | 7 |
| 9 Methods of analysis and sampling | 7 |