SALT, 25kg, for consumption, bag
Valid Article
OC subscriptions: included in supply or field order tools (e.g. UniField)
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SC subscriptions: included in supply or field tools
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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).
![[NSFOANALSAE] ANALYSIS REQUEST, salt, English](/web/image/product.template/552342/image_256/%5BNSFOANALSAE%5D%20ANALYSIS%20REQUEST%2C%20salt%2C%20English?unique=45c76e5)
![[NSFOANALSAF] ANALYSIS REQUEST, salt, French](/web/image/product.template/552340/image_256/%5BNSFOANALSAF%5D%20ANALYSIS%20REQUEST%2C%20salt%2C%20French?unique=45c76e5)
![[NSFOCRECOOE] CONTROL UPON RECEIPT CHECKLIST for food commodities, English](/web/image/product.template/552368/image_256/%5BNSFOCRECOOE%5D%20CONTROL%20UPON%20RECEIPT%20CHECKLIST%20for%20food%20commodities%2C%20English?unique=73ab2de)
![[NSFOCRECOOF] CONTROL UPON RECEIPT CHECKLIST for food commodities, French](/web/image/product.template/552366/image_256/%5BNSFOCRECOOF%5D%20CONTROL%20UPON%20RECEIPT%20CHECKLIST%20for%20food%20commodities%2C%20French?unique=73ab2de)
![[NSFOPURCSAE] LOCAL PURCHASE CONTRACT, salt, English](/web/image/product.template/553307/image_256/%5BNSFOPURCSAE%5D%20LOCAL%20PURCHASE%20CONTRACT%2C%20salt%2C%20English?unique=45c76e5)
![[NSFOPURCSAF] LOCAL PURCHASE CONTRACT, salt, French](/web/image/product.template/553320/image_256/%5BNSFOPURCSAF%5D%20LOCAL%20PURCHASE%20CONTRACT%2C%20salt%2C%20French?unique=45c76e5)