 
 
  
 Reference number
ISO 927:2009(E)
© ISO 2009
  
 
 INTERNATIONAL 
STANDARD  ISO
927
Third edition
2009-10-15
Spices and condiments — Determination 
of extraneous matter and foreign matter content 
Épices — Détermination de la teneur en matières étrangères 
 
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاISO 927:2009(E) 
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ii © ISO 2009 – All rights reserved
  
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاISO 927:2009(E) 
© ISO 2009 – All rights reserved  iii
 Foreword 
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies 
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO 
technical committees. Each member body interested in a subject for which a technical committee has been 
established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. 
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards 
adopted by the technical committees are circulated to the member bodies for voting. Publication as an 
International Standard requires approval by at least 75 % of the member bodies casting a vote. 
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent 
rights. ISO shall not be held responsible for identifying any or all such patent rights. 
ISO 927 was prepared by Technical Committee ISO/TC 34, Food products , Subcommittee SC 7, Spices, 
culinary herbs and condiments . 
This third edition cancels and replaces the second edition (ISO 927:1982), which has been technically revised. 
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاISO 927:2009(E) 
iv © ISO 2009 – All rights reserved
 Introduction 
This International Standard is applicable to most spices and condiments. In view of the number and variety of 
such products, however, it may be necessary to modify the method or even to choose a method more suitable 
to a particular case. 
Such modifications or other methods are indicated in the International Standards giving specifications for the 
spices or condiments in question. 
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاINTERNATIONAL STANDARD ISO 927:2009(E)
 
© ISO 2009 – All rights reserved  1
 Spices and condiments — Determination of extraneous matter 
and foreign matter content  
1 Scope 
This International Standard specifies a general procedure for visual examination, or with magnification not 
exceeding 10 times, of whole spices for the determination of macro filth. 
This International Standard is applicable to dehydrated herbs and spices. 
2 Normative references 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. 
ISO 948, Spices and condiments — Sampling  
3 Terms and definitions 
For the purposes of this document, the following terms and definitions apply. 
3.1 
macro foreign matter 
all matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the plant to 
which the spice or herb belongs 
EXAMPLE The origin of macro foreign matter can be non-animal (e.g. stems, stones, straw, visible moulds) or 
animal (e.g. excreta, insects, and insect-defiled product) foreign matter. 
3.2 
macro extraneous matter all matter visible to the naked eye or with a maximum 10 times magnifying power which are species waste belonging to the plant which the spice or herb belongs 
EXAMPLE Macro extraneous matter can be floral waste. 
Figure 1 summarizes these definitions. 
4 Principle 
This method should be used by all laboratories which perform macro extraneous and foreign matter analyses for: suspect mould on seeds and leaves, animal excreta pellets and faeces, whole insects and/or large insect fragments, sticks, stems, stones, glass, etc. 
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاISO 927:2009(E) 
2 © ISO 2009 – All rights reserved
  
Figure 1 — Illustrated definitions 
5 Apparatus 
5.1 Table and suitable lighting . 
5.2 Paper , large, clean white sheets (possibly glazed). 
5.3 Spatulas , selection, of small and large sizes. 
5.4 Sample splitter , Jones sampler or riffle divider. 
5.5 Balance, capable of being read to at least the nearest 0,001 g. 
5.6 Butcher's knife or any other suitable tool. 
5.7 Magnifying glass . 
6 Sampling 
Sample the material by the method specified in ISO 948. 
7 Procedure 
7.1 Laboratory sample size and preparation 
The laboratory sample should be a composite sample taken from different parts of the lot. 
For high bulk density products, the laboratory sample size should be about 500 g (see Table 1). For low bulk density products, the laboratory sample size should be about 250 g (see Table 1). Saffron is an exception and the laboratory sample size should be 3 g. 
7.2 Test portion 
The laboratory sample should be homogenized before taking the test portion. The entire laboratory sample is to be analysed unless a test portion is appropriate. The appropriateness is 
determined based on historical performance, the level of defect under investigation and homogeneity of the 
samples (see Table 1). 
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاISO 927:2009(E) 
© ISO 2009 – All rights reserved  3
 Table 1 — Laboratory sample and test portion size 
Bulk density of 
product Product Laboratory 
sample size 
g Appropriate test 
portion size 
g Minimum test 
portion size 
g 
Allspice/pimento 100 100 
Anise seed 100 10 
Caraway seed 100 10 
Cardamom seed 100 100 
Cassia/cinnamon 100 50 
Celery seed 100 10 
Cloves 100 10 
Coriander seed 100 10 
Cumin seed 100 10 
Dill seed 100 10 
Fennel seed 100 10 
Garlic 100 10 
Ginger 100 100 
Juniper berries 500 
100 100 
Nutmeg (whole and broken)100 Nuts or 500 g 
if broken 100 Nuts or 500 g 
if broken 50 Nuts or 250 g 
if broken 
Onion 100 10 
Pepper (black and white) 100 100 
Poppy seed 100 10 
Sesame seed 100 10 High 
Turmeric 500 
100 100 
Capsicums 100 100 
Mace 25 25 Low 
Herb leaves 250 
25 5 
Other Saffron 3 3 0,5 
7.3 Examination procedure 
7.3.1 All spices and herbs including nutmeg 
Weigh (5.5) the sample prepared in 7.1 and 7.2 to the nearest 0,01 g. 
Examine the sample by: a) spreading the product over a wide area of a well-lit (5.1) white sheet (5.2); 
b) using a spatula (5.3), move the product in such a manner that it is thoroughly examined; 
c) separate (5.4) all extraneous and/or foreign matter; d) weigh (5.5) or count (according to 8.1 and 8.2) the extraneous and foreign matter. Report all extraneous and foreign matter. 
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاISO 927:2009(E) 
4 © ISO 2009 – All rights reserved
 7.3.2 Nutmeg 
Break 100 nutmeg lengthwise using a butcher's knife (5.6). 
Examine the broken surfaces for insects, insect parts, insect channelling, excreta, or visible mould. 
Magnification (5.7) can be used to confirm any observations. 
Report foreign matter and number of positive nuts. 
8 Calculation and expression of results 
8.1 Extraneous matter and foreign matter 
The mass fraction of extraneous matter, wEM, and mass fraction of foreign matter, wFM, expressed as 
percentages, are given by: 
EM
EM
S100mwm=×  
EM
FM
S100mwm=×  
where 
mEM is the mass, in grams, of non-animal foreign matter; 
mS is the mass, in grams, of the laboratory sample or test portion, as appropriate. 
Express the results to one decimal place. 
8.2 Foreign matter from animals 
Foreign matter from animals can be expressed according to Table 2 as type, name, number, count, mass 
fraction and percentage mass fraction. 
Table 2 — Expression of results 
Foreign matter Expression of results 
Rodent excreta Count, mg/kg 
Other excreta (including insect and bird excreta) Type, count, mg/kg 
Whole insects and parts (dead or alive, including mites and psocids) Name, number 
Larvae Number 
Mouldy material (all seeds or leaves exhibiting mould and 1/4 or more of their 
total area are considered mouldy) Percentage mass fraction 
(calculated according to 8.1) 
Insect-defiled product (including leaves, roots and/or seeds) Percentage mass fraction 
(calculated according to 8.1) 
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاISO 927:2009(E) 
© ISO 2009 – All rights reserved  5
 9 Test report 
The test report shall include at least the following information: 
a) an indication of the method used, including a reference to this International Standard; b) the results obtained; 
c) all operating details not specified in this International Standard, or regarded as optional, as well as any 
circumstances that may have influenced the results; 
d) all information necessary for complete identification of the sample. 
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاISO 927:2009(E) 
6 © ISO 2009 – All rights reserved
 Bibliography 
[1] A MERICAN SPICE TRADE ASSOCIATION . ASTA cleanliness specification for spices, seeds and herbs 
(foreign and domestically produced ). ASTA, Washington, DC, 2007 
[2] US  FOOD & DRUG ADMINISTRATION : CENTER FOR FOOD SAFETY & APPLIED NUTRITION . Macroanalytical 
procedures manual . FDA, Silver Spring, MD, 1984. ( FDA Technical Bulletin , No. 5.) Electronic version, 
1998, available (2009-03-19) at: http://www.cfsan.fda.gov/~dms/mpm-1.html  
[3] E UROPEAN SPICE ASSOCIATION . European Spice Association quality minima document , Rev 1. ESA, 
Bonn, 2007. Available (2009-03-19) at http://www.esa-spices.org/content/pdfs/ESAQMDrev1-
2Nov07.pdf  
 
 
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لاISO 927:2009(E) 
ICS  67.220.10 
Price based on 6 pages 
© ISO 2009 – All rights reserved 
  
ﻟــــــﻠــــــــــــــــــــــــدراﺳـــــــــــــــــــــﺔ  
واﻟـــــــﺗــــــﻐــــــــذﯾــــــــــﺔ  ﻟــــﻠــــــﻐــــــذاء  اﻟــﻌـــــﺎﻣـــــــﺔ  اﻟـــــﮭــــﯾــــــﺋـــــــــﺔ  
٨١٠٢ / ٢١ / ٣١ ﻟـــــﻠـــــﺑـــــﯾـــــــﻊ  ﻣــــــﺧــــــﺻــــﺻـــــﺔ  ﻏـــــــﯾـــــــــر  
ﻓﻘط (( واﻟﺗﻐذﯾﺔ  ﻟﻠﻐذاء اﻟﻌﺎﻣﺔ ﻟﻠﮭﯾﺋﺔ )) ﻻﻏـــــﯾـــــر  ﻓـﻘــط ﺧــﺎﺻــــﺔ   
أﺧر ﺷﺧص  اي اﻟﻲ ﺑﯾﻌﮭﺎ او ﺑﺗوزﯾﻌﮭﺎ  ﯾﺳﻣﺢ وﻻ
ﻟﻠﺻﻧﺎﻋﺔ اﻟﻌﺎﻣﺔ اﻟﮭﯾﺋﺔ ﻣن ﻣﺳﺑﻘﺔ ﻣواﻓﻘﺔ ﺑﻌد إلا واﻟﺧﺎرﺟﯾﺔ اﻟداﺧﻠﯾﺔ اﻟﺷﺑﻛﺔ ﻋﻠﻲ وﺗﺣﻣﯾﻠﮫ وﻧﺷر ﺑطﺑﺎﻋﮫ ﯾـﺳـﻣﺢ لا