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1、BRITISH STANDARD BS 6827:1987 ISO 8455:1986 Guide to Storage and transport of green coffee in bags ISO title: Green coffee in bags Guide to storage and transport UDC 663.931:663.932.4 Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:27:05 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6827:1
2、987 This British Standard, having been prepared under the direction of the Food and Agriculture Standards Committee, was published under the authority of the Board of BSI and comes into effect on 27 February 1987 BSI 12-1999 The following BSI references relate to the work on this standard: Committee
3、 reference FAC/15 Draft (ref. 86/52231) announced in BSI News July 1986 ISBN 0 580 15813 6 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Food and Agriculture Standards Committee (FAC/-) to Technical Committee FAC/15, upon which the fol
4、lowing bodies were represented: Association of Public Analysts British Soluble Coffee Manufacturers Association Coffee Trade Federation Ltd. Department of Trade and Industry (Laboratory of the Government Chemist) Food and Drink Federation Institute of Trading Standards Administration Ministry of Agr
5、iculture, Fisheries and Food Overseas Development Administration Tropical Development and Research Institute Amendments issued since publication Amd. No.Date of issueComments Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:27:05 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6827:1987 BSI 1
6、2-1999i Contents Page Committees responsibleInside front cover National forewordii 0Introduction1 1Scope and field of application1 2References1 3Definitions1 4Conditions of putting into storage1 5Conditions for storage1 6Conditions of maritime transit2 Publications referred toInside back cover Licen
7、sed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:27:05 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6827:1987 ii BSI 12-1999 National foreword This British Standard has been prepared under the direction of the Food and Agriculture Standards Committee. It is identical with ISO 8455:1986 “Green c
8、offee in bags Guide to storage and transport”, published by the International Organization for Standardization (ISO). This standard embodies an agreement, to which the UK was a party, reached in Subcommittee 15, Coffee, of Technical Committee 34, Agricultural food products, of ISO. Terminology and c
9、onventions. The text of the International Standard has been approved as suitable for publication as a British Standard without deviation. Some terminology and certain conventions are not identical with those used in British Standards; attention is drawn especially to the following. Wherever the word
10、s “International Standard” appear, referring to this standard, they should be read as “British Standard”. Additional information. With reference to clause 1, although it was intended that the standard should apply to green coffee packaged in bags from the time of its bagging for export until the tim
11、e of its arrival in the importing country, it is considered that much of the guidance given, specifically that relating to storage, is equally applicable to facilities in the importing country. A British Standard does not purport to include all the necessary provisions of a contract. Users of Britis
12、h Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Cross-references International StandardCorresponding British Standard BS 5752 Methods of test for coffee and coffee products ISO 1447:1978Part 2:19
13、84 Green coffee: determination of moisture content (routine method) (Identical) ISO 4149:1980Part 4:1980 Green coffee: olfactory and visual examination and determination of foreign matter and defects (Identical) ISO 6673:1983Part 7:1984 Green coffee: determination of loss in mass at 105 C (Identical
14、) ISO 6667:1985Part 8:1986 Green coffee: determination of proportion of insect-damaged beans (Identical) ISO 3509:1984BS 5456:1985 Glossary of terms relating to coffee and its products (Identical) BS 6379 Sampling of coffee and coffee products ISO 4072:1982Part 1:1983 Method of sampling green coffee
15、 in bags (Identical) ISO 6666:1983Part 3:1983 Specification for a coffee trier for sampling green coffee (Identical) Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 and 2, an inside back cover and a back cover. This standard has been updated (se
16、e copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:27:05 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6827:1987 BSI 12-19991 0 Introduction This International
17、Standard provides guidance to all who are associated with the storage and transportation of green coffee. The production, storage and international transport of green coffee all occur under vastly varying ecological, physical and climatic conditions. No precise criteria for storage and transport of
18、green coffee can be universally applicable under those circumstances, but there are certain basic practices and procedures for minimizing the risks of infestation, contamination and quality deterioration which can be made to apply, whatever conditions prevail. Application of the guidelines contained
19、 in this International Standard should enable waste to be avoided in storage; achieve satisfactory storage in most cases; help assure the compliance of exported green coffee with the laws and regulations pertaining to food supplies in the green coffee importing nations; help assure the green coffee
20、product quality required by green coffee consumers. 1 Scope and field of application This International Standard gives general guidance on the conditions for minimizing the risks of infestation, contamination and quality deterioration of green coffee packaged in bags and which is the subject of inte
21、rnational commerce, from the time of its bagging for export until the time of its arrival in the importing country. 2 References ISO 1447, Green coffee Determination of moisture content (Routine method). ISO 3509, Coffee and its products Vocabulary. ISO 4072, Green coffee in bags Sampling. ISO 4149,
22、 Green coffee Olfactory and visual examination and determination of foreign matter and defects. ISO 6666, Coffee triers. ISO 6667, Green coffee Determination of proportion of insect-damaged beans. ISO 6673, Green coffee Determination of loss in mass at 105 C. 3 Definitions For the purpose of this In
23、ternational Standard, the definitions of ISO 3509 apply. 4 Conditions of putting into storage 4.1 Quality characteristics for storage 4.1.1 Green coffee before bagging should be free from signs of insect infestation, rodent contamination, mould and other contamination (see ISO 4149 and ISO 6667 as n
24、ecessary). Coffee beans should be sufficiently dry so as not to be unnecessarily vulnerable to subsequent moulding, yet not so dry as to cause unnecessary bean breakage. If necessary, determine the moisture content in accordance with ISO 1447 or ISO 6673. 4.1.2 The bags in which the green coffee is
25、stored should be inspected before use to assure that they are odour free, free from signs of insect infestation, rodent contamination and other contamination, and physically sound. 4.2 Putting bagged green coffee into storage 4.2.1 Green coffee intended for storage after being bagged for export shou
26、ld be moved with minimum delay to well-ventilated, well-maintained storage areas or facilities. The air temperatures and the relative humidities surrounding bagged coffee in store should be sufficiently constant and low enough (as determined by practical experience) to ensure that the original quali
27、ty of the bagged coffee is preserved throughout the duration of storage. 4.2.2 During inland transport to and from storage facilities, the bagged green coffee should be protectively covered to prevent stray contamination and weather damage. 4.2.3 All inland transport vehicles should be inspected by
28、a person in authority before loading green coffee to assure that they are in a sanitary condition, defined as the absence of filth (fragments of insects, hair of rodents, etc.), mould, chemical contamination or other contamination. 5 Conditions for storage 5.1 Exterior (surrounding grounds) of stora
29、ge facilities 5.1.1 Spills should be cleaned up promptly. 5.1.2 Waste, dunnage, and refuse should be removed promptly. 5.1.3 Equipment should be stored in a manner so as not to provide harborage for rodents, insects, or birds. 5.1.4 There should be no poor drainage areas which could provide a breedi
30、ng place for insects or other pests. 5.1.5 There should be a pest-control programme for the surrounding grounds and regular inspections of the area. A recognized pest-control agency should be employed. Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:27:05 GMT+00:00 2006, Uncontrolled Copy,
31、 (c) BSI BS 6827:1987 2 BSI 12-1999 5.1.6 Hard surface areas should be kept in a broom-clean condition. 5.2 Interior (buildings) of storage facilities 5.2.1 Buildings should be structurally sound, free of leaks, rodent-proof and bird-proof. 5.2.2 All pipes that are subject to condensation should be
32、adequately insulated. 5.2.3 Buildings should be kept in a broom-clean condition; there should be a clean-up programme both for spills and for routine cleaning to avoid accumulation of dirt and debris on the floor. 5.2.4 Cargo spillage should be removed immediately. 5.2.5 Rubbish should be removed an
33、d disposed of properly. 5.2.6 An adequate bird, rodent, insect and other pest-control programme should be maintained, supervised by a recognized pest-control agency. 5.2.7 There should be regular inspection of buildings in support of the clean-up programme, by a person in authority. 5.2.8 Any toilet
34、 facilities should be separated from the coffee storage area, totally enclosed and maintained in a sanitary condition. 5.3 Storage and handling 5.3.1 Bagged green coffee should be stored well away from outside walls, at least by a distance which allows inspection and sanitary maintenance of the floo
35、r space between the coffee and walls. 5.3.2 No bagged coffee should be in direct contact with the flooring; pallets or other separating devices that are used should be clean and dry throughout. 5.3.3 Storage of green coffee next to or in the area of potentially contaminating cargo (for example chemi
36、cals, odorous or dusty materials, green coffee triage, other commodities that might possibly be infested), should be avoided. 5.3.4 Storage near openings subject to effects of the weather should be avoided. 5.3.5 Bagged coffee and reserve pallets should be maintained in a clean condition and, if nec
37、essary, protectively covered. Covering practices and cover materials which restrict bagged coffees ventilation or would adversely affect the coffees quality should be avoided. 5.3.6 Bagged coffee in store should be sampled (see ISO 4072 and ISO 6666) and regularly inspected for evidence of damage or
38、 quality deterioration (see ISO 4149 and ISO 6667 as necessary). 6 Conditions of maritime transit 6.1 Ports of embarkation and disembarkation 6.1.1 The time during which bagged green coffee loaded onto vehicles or into freight containers is awaiting transfer to a ship should be kept to a minimum, an
39、d loaded vehicles, or containers should be kept in the shade where possible. Light-coloured protective coverings should be used to minimize increases of the temperature of the coffee beans while awaiting transfer of bagged coffee from vehicle to ship. 6.1.2 Green coffee should not be loaded into lea
40、ky, odorous, or unsanitary containers, nor into containers whose ceilings, walls or floor are wet or show sign of dampness. They should be inspected by a person in authority before being loaded. Containers used to carry green coffee from tropical to temperate zones should be of the ventilated type,
41、preferably those designed for such a purpose. 6.1.3 During loading and discharging of green coffee cargo it should be protected from potentially contaminating cargo. 6.1.4 Green coffee in bags should not be placed on an unclean or contaminated wharf surface. 6.2 Maritime transport 6.2.1 Ships holds
42、should be clean prior to loading. 6.2.2 Only clean, dry pallets or Marino-type slings should be used if cargo is unitized. Rope-type slings, when used, should be clean. 6.2.3 Green coffee cargo should be protected from salt-water damage and ship sweat. Stowage of green coffee next to, or in the area
43、 of, potentially contaminating cargo (for example chemicals, odorous or dusty materials, green coffee triage or other commodities that might possibly be infested) should be avoided. 6.2.4 An adequate pest-control programme should be maintained. 6.2.5 Bagged green coffee, whether containerized or not
44、, should be stowed below deck in ventilated holds well away from heated or refrigerated areas. Licensed Copy: sheffieldun sheffieldun, na, Wed Dec 06 13:27:05 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6827:1987 BSI 12-1999 Publications referred to See national foreword. Licensed Copy: sheffieldu
45、n sheffieldun, na, Wed Dec 06 13:27:05 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 6827:1987 ISO 8455:1986 BSI 389 Chiswick High Road London W4 4AL BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standar
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