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SALT, 25kg, bag

https://unicat.msf.org/cat/product/15878
STD NFOOSALT25-

Valid Article

Former Code(s): NFOOSALT2--
OC subscriptions: included in supply or field order tools (e.g. UniField)
SC subscriptions: included in supply or field tools
OC validations: approved for procurement and use by an OC for international or local orders specifying context and activity in Medical Standard Lists (MSL)

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SALT

Definition

Food grade salt is a crystalline product consisting predominantly of sodium chloride. It is obtained from the sea, from salt mines (underground rock salt deposits) or from natural brine.

Synonym

cooking salt or table salt

Specifications

Technical specifications

Quality factors
Moisture content< 1.7% (dried at 140°C)
Sodium Chloride (NaCl)< 99.16% (on dry basis)
Alkalinity as Na2CO3< 0.07% (on dry basis)
Iodine
Iodine in the form of KIO3		< 44.5-75 ppm
< 125 ppm
Insoluble matter< 0.02%
Contaminants
Copper< 2mg/kg
Lead< 2 mg/kg
Arsenic< 0.5 mg/kg
Cadmium< 0.5 mg/kg
Mercury< 0.1 mg/kg

Salt should be "sound and market quality" and "fit for human consumption".

The salt must be of white colour, and 10g of salt in 100 ml water must give a colourless neutral solution.

Packaging & Labelling

Net weight: 25kg or 50 kg

All bags must be clean, dry, undamaged and firmly sewn.

Recycled bags are not allowed.

  • Either highest quality (minimum 65g/m2) polypropylene (PP) new bag with PP inner lining ≥ 50 μ
  • Or highest quality (minimum 66g/m2) polyethylene (HDPE) new bag, coated with low density polyethylene (LDPE) for a total weight of 135g/m2

Printing with ink approved for food contact (size of the letters: 20 mm minimum). The marking must remain readable after minimum 10 handlings.

  • FOOD GRADE SALT or COOKING SALT or TABLE SALT
  • Origin
  • Net weight of the bag

Instructions for use

Storage

Protected from humidity, heat and sunlight.

STORAGE

Follow the procedure QA-NFOS-SOP2 "Storage and stock management of food".

Preparing for storage

  • It is essential to check that the roof is watertight before the rainy season.
  • Warehouse ventilation should be controlled to minimize ambient humidity

Storage organization

  • On pallets arranged in 6 to 8 pallet islands
  • Islands at least 1 m apart
  • At least 0.5 m from the walls
  • No more than 2 m high

Procedures for Quality Control

  • Control upon receipt (quantity/quality): Use and fill the "check list for the control upon receipt": NSFOCRECOOE (English) / NSFOCRECOOF (French).
  • Control in case of suspicion (sending to a laboratory): use the analysis request form NSFOANALSAF (French) / NSFOANALSAE (English).
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