STANDARD FOR FOOD GRADE SALT

CODEX STAN 150-1985

1. SCOPE
This standard applies to salt used as an ingredient of food, both for direct sale to the consumer and for food manufacture. It
applies also to salt used as a carrier of food additives and/or nutrients. Subject to the provisions of this standard more specific
requirements for special needs may be applied. It does not apply to salt from origins other than those mentioned in Sect ion 2,
notably the salt which is a by-product of chemical industries.
2. DESCRIPTION
Food grade salt is a crystalline product consisting predominantly of sodium chloride. It is obtained from the sea, from
underground rock salt deposits or from natural brine.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 MINIMUM NACL CONTENT
The content of NaCl shall not be less than 97% on a dry matter basis, exclusive of additives.
3.2 NATURALLY PRESENT SECONDARY PRODUCTS AND CONTAMINANTS
The remainder comprises natural secondary products, which are present in varying amounts depending on the origin and the
method of production of the salt, and which are composed mainly of calcium, potassium, magnesium and sodium sulphates,
carbonates, bromides, and of calcium, potassium, magnesium chlorides as well. Natural contaminants may also be present in
amounts varying with the origin and the method of production of the salt. Copper shall not exceed 2 mg/kg (expressed as Cu).
3.3 USE AS A CARRIER
Food grade salt shall be used when salt is used as a carrier for food additives or nutrients for technological or public health
reasons. Examples of such preparations are mixtures of salt with nitrate and/or nitrite (curing salt) and salt mixed with small
amounts of fluoride, iodide or iodate, iron, vitamins, etc., and additives used to carry or stabilize such additions.
3.4 IODISATION OF FOOD GRADE SALT
In iodine-deficient areas, food grade salt shall be iodised to prevent iodine-deficiency disorders (IDD) for public health reasons.
3.4.1 Iodine compounds
For the fortification of food grade salt with iodine, use can be made of sodium and potassium iodides or iodates.
3.4.2 Maximum and minimum levels
The maximum and minimum levels used for the iodisation of food grade salt are to be calculated as iodine (expressed as
mg/kg) and shall be established by the national health authorities in the light of the local iodine deficiency situation.
3.4.3 Quality assurance
The production of iodised food grade salt shall only be performed by reliable manufacturers having the knowledge and the
equipment requisite for the adequate production of iodised food grade salt, and specifically, for the correct dosage and even
intermixing.
4. FOOD ADDITIVES
Food additives listed in Tables 1 and 2 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) in Food
Category 12.1.1 (Salt) may be used in foods subject to this standard.
5. CONTAMINANTS
The products covered by this Standard shall comply with the Maximum Levels of the Codex General Standard for Contaminants
and Toxins in Foods and Feeds (CODEX/STAN 193-1995).
6. FOOD HYGIENE
It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the
appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-
1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
7. LABELLING
In addition to the requirements of the Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985)
the following specific provisions apply:

Adopted in 1985; Revised in 1997; 2012; Amended in 1999; 2001; 2006

CODEX STAN 150-1985 2

7.1 THE NAME OF THE PRODUCT

7.1.1 The name of the product, as declared on the label shall be "salt".
7.1.2 The name "salt" shall have in its close proximity a declaration of either "Food Grade" or "Cooking Salt" or "Table Salt".
7.1.3 Only when salt contains one or more ferrocyanide salts, added to the brine during the crystallization step, the term
"dendritic" could be included accompanying the name.
7.1.4 Where salt is used as a carrier for one or more nutrients, and sold as such for public health reasons, the name of the
product shall be declared properly on the label, for example "salt fluoridated", "salt iodated", "salt iodized", "salt fortif ied with
iron", "salt fortified with vitamins" and so on, as appropriate.
7.1.5 An indication of either the origin, according to the description on Section 2, or the method of production may be declared
on the label, provided such indication does not mislead or deceive the consumer.
7.2 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall either be given on the container or in accompanying documents, except that the name
of the product, lot identification and name and address of the manufacturer or packer shall appear on the container. However,
lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided
that such mark is clearly identifiable with the accompanying documents.
8. PACKAGING, TRANSPORTATION AND STORAGE
In any salt iodisation program, it is important to ensure that salt contains the recommended amount of iodine at the time of
consumption. The retention of iodine in salt depends on the iodine compound used, the type of packaging, the exposure of the
package to prevailing climatic conditions and the period of time between iodisation and consumption. To ensure that iodized s alt
ultimately reaches the consumer with the specified level of iodine, the following precautions may be taken into consideration by
countries where climatic and storage conditions could result in a large amount of iodine loss:
8.1 If necessary in order to avoid the loss of iodine, iodised salt should be packed in air tight bags of either high density
polyethylene (HDPE) or polypropylene (PP) (laminated or non-laminated) or LDPE-lined jute bags (Grade 1803 DW jute bags
lined with 150 gauge polyethylene sheet). In many countries, this may require a major switch from conventional packaging
materials made of straw or jute. The cost of adding extra iodine to compensate for its loss from cheaper packaging (i.e., straw or
jute) must be weighed against the cost of switching to the above expensive packing material.
8.2 Bulk packing units should not exceed 50 kg (in accordance with International Labour Organization (ILO) Conventions) to
avoid the use of hooks for lifting the bags.
8.3 Bags that have already been used for packing other articles such as fertilizers, cement, chemicals, etc. should not be
reused for packing iodised salt.
8.4 The distribution network should be streamlined so as to reduce the interval between iodisation and consumption of salt.
8.5 Iodised salt should not be exposed to rain, excessive humidity or direct sunlight at any stage of storage, transportation or
sale.
8.6 Bags of iodised salt shall be stored only in covered rooms or “godowns” that have adequate ventilation.
8.7 The consumer should be similarly advised to store iodised salt in such a manner as to protect it from direct exposure to
moisture, heat and sunlight.
9. METHODS OF ANALYSIS AND SAMPLING
9.1 SAMPLING (SEE APPENDIX)
9.2 DETERMINATION OF SODIUM CHLORIDE CONTENT
This method allows the calculation of sodium chloride content, as provided for in Section 3.1, on the basis of the results of the
determinations of sulphate (Method 9.4), calcium and magnesium (Method 9.5), potassium (Method 9.6) and loss on drying
(Method 9.7). Convert sulphate to CaSO4 and unused calcium to CaCl2, unless sulphate in sample exceeds the amount
necessary to combine with calcium, in which case convert calcium to CaSO 4 and unused sulphate first to MgSO4 and any
remaining sulphate to Na2SO4. Convert unused magnesium to MgCl2. Convert potassium to KCl. Convert unused halogens to
NaCl. Report the NaCl content on a dry matter basis, multiplying the percentage NaCl by 100/100-P, where P is the percentage
loss on drying.
9.3 DETERMINATION OF INSOLUBLE MATTER
According to ISO 2479-1972 "Determination of matter insoluble in water or in acid and preparation of principal solutions for other
determinations".
9.4 DETERMINATION OF SULPHATE CONTENT
According to ISO 2480-1972 "Determination of sulphate content - barium sulphate gravimetric method". Alternatively, EuSalt/AS
015-2007 “Determination of Elements Emission Spectrometric Method (ICP-OES)” or EuSalt/ AS 018-2005 "Determination of
Anions High Performance Ion Chromatography (HPIC) may be used.”
9.5 DETERMINATION OF CALCIUM AND MAGNESIUM CONTENTS
According to ISO 2482-1973 "Determination of calcium and magnesium contents - EDTA complexometric methods".
Alternatively, EuSalt/AS 009-2005 “Determination of Calcium and Magnesium Flame Atomic Absorption Spectrometric Method”
or EuSalt/ AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES) may be used.
CODEX STAN 150-1985 3

9.6 DETERMINATION OF POTASSIUM CONTENT

According to EuSalt/AS 008-2005 "Determination of potassium by flame atomic absorption spectrophotometric method".
Alternatively EuSalt/ AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES) may be used.
9.7 DETERMINATION OF THE LOSS ON DRYING (CONVENTIONAL MOISTURE)
According to ISO 2483-1973 "Determination of the loss of mass at 110 °C".
9.8 DETERMINATION OF COPPER CONTENT
According to EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method” (ICP-OES).
9.9 DETERMINATION OF ARSENIC CONTENT
According to EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method” (ICP-OES) may be used.
9.10 DETERMINATION OF MERCURY CONTENT
According to method EuSalt/AS 012-2005 "Determination of total mercury content - cold vapour atomic absorption spectrometric
method" or EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES).
9.11 DETERMINATION OF LEAD CONTENT
According to method EuSalt/AS 013-2005 "Determination of total lead content - flame atomic absorption spectrometric method".
Alternatively, EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES) may be used.
9.12 DETERMINATION OF CADMIUM CONTENT
According to method EuSalt/AS 014-2005 "Determination of total cadmium content - flame atomic absorption spectrometric
method". Alternatively, EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES) may be
used.
9.13 DETERMINATION OF IODINE CONTENT
According to method EuSalt/AS 002-2005 "Determination of total iodine content - titrimetric method using sodium thiosulfate".
Alternatively the method from WHO/UNICEF/ICCIDD "Assessment of iodine deficiency disorders and monitoring their
elimination. A guide for programme managers. Third edition, Annex 1: Titration method for determining salt iodate and salt
iodine content. World Health Organization, Geneva, 2007" or EuSalt/AS 019-2009 “Determination of Total Bromine and Iodine
Emission Spectrometric Method (ICP-OES)” may be used.
CODEX STAN 150-1985 4

APPENDIX

METHOD FOR THE SAMPLING OF FOOD GRADE SALT FOR THE DETERMINATION OF
SODIUM CHLORIDE

1. SCOPE
This method specifies the sampling procedure to be applied when determining the main component in order to assess the food
grade quality of sodium chloride (salt) as provided for in the Codex Standard for Food Grade Salt, Section 3: "Essential
Composition and Quality Factors".
The criterion to be used for acceptance or rejection of a lot or consignment on the basis of this sample is also provided.
2. FIELD OF APPLICATION
This method is applicable to the sampling of any type of salt intended for use as food, either prepacked or in bulk.
3. PRINCIPLE
This method represents a variables sampling procedure for mean quality: blended bulk sample analysis.
A blended bulk sample is produced in such a way that it is representative of the lot or consignment. It is composed of a
proportion of items drawn from the lot or consignment to be analyzed.
Acceptance criterion is on the basis that the mean value obtained from analyses of those blended bulk samples must comply
with the provision in the Standard.
4. DEFINITIONS
The terms used in this sampling method refer to those in the "General Guidelines on Sampling" (CAC/GL 50-2004) unless
stated otherwise.
5. EQUIPMENT
The sampling equipment used should be adapted to the nature of the tests to be carried out (for example: sampling by borer,
sampling equipment made of chemically inert material, etc.). The containers used for collecting the samples should be made of
a chemically inert material and should be air-tight.
6. PROCEDURE
6.1 PREPACKED SALT
Sampling may be carried out by "random sampling" or by "systematic sampling". The choice of the method to be used depends
on the nature of the lot (for example: if the packages are marked with successive numbers, systematic sampling may be
suitable).
6.1.1 Random sampling
Draw the n items from the lot in such a way that each item in the lot has the same chance of being selected.
6.1.2 Systematic sampling
If the N units in the lot have been classified and can be numbered from 1 to N, the 1-in-k systematic sampling of n items can be
obtained as follows:
a) Determine the k value as k = N/n. (If k is not an integer, then round to the nearest integer).
b) From the first k items in the lot take one at random and then take every k th item thereafter.
6.2 SALT IN BULK
Here, the lot is fictitiously divided into items (strata); a lot with a total mass of m kg is considered to be composed of m/ 100
items. In this case, it is necessary to draw up a "stratified sampling" plan appropriate to the lot dimension. The samples are
selected from all the strata in proportion to the stratum sizes.
Note: Stratified sampling of a population which can be divided into different subpopulations (called strata) is carried out in such
a way that specified proportions of the sample are drawn from the different strata.
6.3 CONSTITUTION OF THE SAMPLE
6.3.1 The size and the number of the items forming the sample depend on the type of salt and the lot magnitude. The
minimum size to be taken into account should be in accordance with one of the following specifications according to the
circumstances:
 250 g of salt in bulk or prepacked in more than 1 kg packages;
 one package for prepacked salt in 500 g or 1 kg packages.
The appropriate number of samples to be drawn from the lot, shall be determined in accordance with "General Guidelines on
Sampling" (CAC/GL 50-2004).
CODEX STAN 150-1985 5

6.3.2 Combine and mix well the different items drawn from the lot. This blended bulk sample constitutes the laboratory
sample. More than one laboratory sample may be composed in such a manner.
7. ACCEPTANCE CRITERION
7.1 Determine the NaCl content (%) of at least two test portions of the laboratory sample.
7.2 Calculate the average of the results obtained for the n test portions of the laboratory sample using:

x
 x (n  2)
n
7.3 In accordance with the provision for the relevant NaCl content (%), a lot or a consignment shall be considered
acceptable if the following condition is verified:

x minimum level specified.

8. SAMPLING REPORT
The sampling report should contain the following information:
a) type and origin of the salt;
b) alterations of state of the salt (e.g. presence of foreign matter);
c) date of sampling;
d) lot or consignment number;
e) method of packing;
f) total mass of lot or consignment
g) number, unit mass of packages and whether the mass is given net or gross;
h) number of items sampled;
i) number, nature and initial position of sampled items;
j) number, composition and mass of the bulk sample(s) and the method used to obtain and conserve it (them);
k) names and signatures of the people who carried out the sampling.