DOC NO : SAF/QA/FG/SPC 010

SREE ANNAPOORNA FOODS

COIMBATORE Issue status : 01
Date : 21.09.2016

FOOD SAFETY SPECIFICATION Rev.No : 00

FOR TURMERIC POWDER

1. Physico-chemical characteristics:

S.NO PARAMETER UNIT STANDARD

1. Appearance It shall be clean, free from insects,
fungal infestation, dust, stone, thread,
metal pieces, plastic pieces, glass
pieces, wooden pieces and flakes of
paint.
2. Taste/Flavor/Color Characteristic
3. Smell/Aroma Characteristic
4. Coarseness (Retention NMT 5%
through 300µ mish)
5. Moisture %(m/m) Max 12
6. Total ash %(m/m) Max 9.0
7. Acid Insoluble Ash %(m/m) Max 1.5
8. Starch %(m/m) Max 60

   
Prepared by Approved by
 DOC NO : SAF/QA/FG/SPC 010
SREE ANNAPOORNA FOODS
COIMBATORE Issue status : 01
Date : 21.09.2016

FOOD SAFETY SPECIFICATION Rev.No : 00

FOR TURMERIC POWDER

2. Microbiological characteristics:

S.NO PARAMETER STANDARD

1. Total Plate Count NMT 100000 CFU/g
2. Yeast and mould Count NMT 100 CFU/g
3. Staphylococcus aureus NMT 10 CFU/g
4. Salmonella ABSENT IN 25g
5. Escherichia coli ABSENT
6. Coliforms ABSENT

3. Storage conditions: The packed masala will be store in cool and dry place at room
temperature.

Note:

1. Aflatoxins will be analyzed at external lab once in 6 months.

2. Heavy metals and insecticide residues will be analyzed by the external lab once in a
year.

Ref: 1. Agmark specification from ministry of agriculture government of India.

2. Prevention of food adulteration ACT, 1954 with PFA rules, 1955.

   
Prepared by Approved by