OS GSO CAC/RCP 42:2017
Omani Standard
Current Edition
·
Approved on
27 April 2017
·
Code of Hygienic Practice for Spices and Dried Aromatic Herbs
OS GSO CAC/RCP 42:2017 Files
English
13 Pages
Current Edition
Reference Language
OS GSO CAC/RCP 42:2017 Scope
This Code applies to spices and dried aromatic herbs - whole, broken, ground or blended. Spices and
dried aromatic herbs may include the dried aril (e.g. the mace of nutmeg), bark (e.g. cinnamon),
berries (e.g. black pepper), buds (e.g. clove), bulbs (e.g. dried garlic), leaves (e.g. dried basil),
rhizomes (e.g. ginger, turmeric), seeds (e.g. mustard), stigmas (e.g. saffron), pods (e.g. vanilla), resins
(e.g. asafoetida), fruits (e.g. dried chilli) or plant tops (e.g. dried chives). It covers the minimum
requirements of hygiene for growing, harvesting and post-harvest practices (e.g. curing, bleaching,
blanching, cutting, drying, cleaning, grading, packing, transportation and storage, including disinfestation
and fumigation) processing establishment, processing technology and practices (e.g. grinding, blending,
freezing and freeze-drying, treatments to reduce the microbial load) packaging and storage of processed
products. For spices and aromatic herbs collected from the wild, only the measures for handling and
post-harvest activities (i.e. from section 3.2.3 onward) apply.
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