NORTHERN CORRIDOR STANDARD NC 3:2018  
  
  
 
   
 
   
 
 
Roasted Cashew kernels — Specification 
 
 
  
 
  
 
 
  
 
  
 
 
  
 
  
 
  
 
  
  
NORTHERN CORRIDOR STANDARD NC 3:2018  
 
 
   1  Roasted Cashew kernels —Specification 
 
1 Scope 
 
This Northern corridor Standard specifies requirements for roas ted cashew kernels. 
 
2 Normative references 
 
The following referenced documents are indispensable for the ap plication of this standard. For dated 
references, only the edition cited applies. For undated referen ces, the latest edition of the referenced 
document (including any amendments) applies: 
 
CODEX STAN 192, general standard for food additives 
EAS 35, Edible salt — Specification 
EAS 38, Labeling of prepackaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
ISO 735, Oilseed residues -- Determination of ash insoluble in hydrochloric acid 
ISO 12193, Animal and vegetable fats and oils -- Determination of lead by direct graphite furnace atomic 
absorption spectroscopy 
ISO 15774, Animal and vegetable fats and oils — Determination o f cadmium content by direct graphite 
furnace atomic absorption spectrometry 
ISO 17239, Fruits, vegetables and derived products -- Determina tion of arsenic content -- Method using 
hydride generation atomic absorption spectrometry 
ISO 7251, Microbiology of food and animal feeding stuffs -- Hor izontal method for the detection and 
enumeration of presumptive Escherichia coli -- Most probable nu mber technique 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.  
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique 
ISO 542, Oilseeds — Sampling ISO 16050 , Foodstuffs — Determination of aflatoxin B
1, and the total content of aflatoxins B 1, B2, G 1 and G 2 
in cereals, nuts and derived products — High-performance liquid chromatographic method  
ISO 27107, Animal and vegetable fats and oils — Determination of peroxide value — Potentiometric end-
point determination 
3 Definitions 
 
The following definition and those in the standards for cashew kernels shall apply: 
 
3.1 
roasted cashew kernels 
kernels which have been subjected to heat by either dry roastin g or deep frying in a vegetable oil and to 
which salt (in form of powder or brine) and/or spices or food i ngredients may have been added. 
 
4 Requirements 
 
4.1  General requirements 
Roasted cashew kernels shall ha ve the characteristic colour and  be free from off-flavour NC 3:2018  
2   4.2 Cashew kernel  
Cashew kernels for roasting shall conform to the standards for cashew kernels  
4.3  Specific quality requirements 
Roasted cashew kernels shall also meet the requirements given i n Table 1.  
 
Table 1 — Requirements for roasted cashew kernels 
 
SL 
No. Characteristic  Limit Test method  
i) Moisture, %, m/m, max 2.0 ISO 1026 
ii) Peroxide value, max., meq/kg 3.0 ISO 3960 
iii) Acid insoluble ash on dry weight 
basis, %, m/m, max 2.0 ISO 735  
 
 
5 Food additives 
Roasted cashew kernels may be pr eserved by using food additives  complying with CODEX STAN 192.  
 
6 Contaminants 
6.1 Pesticide residues 
Roasted cashew kernels shall conf orm to those maximum residue l imits for pesticide residues established by 
Codex Alimentarius Commiss ion for this commodity. 
6.2 Heavy metals 
Roasted cashew kernels shall conform to those maximum limits f or heavy metals stated in Tabl e 2. 
Table 2- Limits for heavy metals in roasted cashew kernels  
SN Heavy metal Limits, mg/kg, max. Methods of test 
1 Arsenic 0.1 ISO 17239 
2 Cadmium 0.02 ISO 15774 
3 Lead  0.1 ISO 12193 
6.3 Aflatoxins 
Cashew kernels shall conform to th ose maximum limits for aflato xins stated in Table 3 
Table 3- Limits for aflatoxins in roasted cashew kernels  
SN Aflatoxin type Limits, µg/kg, max. Methods of test 
1 Aflatoxin B 1 5 ISO 16050  
2 Total Aflatoxins  10 
 NC 3:2018   
    3  7 Hygienic requirements  
 
7.1 Roasted cashew kernels shall be processed and handled accordin g to the provisions EAS 39. 
 
7.2 Roasted cashew kernels shall be free of pathogenic organisms a nd shall conform to the 
microbiological limits given in Table 4. 
 
Table 4 — Microbiological limits for roasted cashew kernels 
 
SL 
No. Micro-organism  Maximum limits  Test method  
i) Escherichia coli,  cfu/g Absent ISO 7251 
ii) Salmonellae,  in 25g Absent   ISO 6579  
 
 
7 Packaging 
 
Roasted cashew kernels shall be packaged in food grade containe rs that secure the integrity and safety of 
the product. 
 
8  Weights and measures 
 The weight of the package of the product shall comply with Weig hts and Measures regulations of the 
importing Partner State.  
9 Labelling   
 
In addition to the provisions o f EAS 38, the following shall be  legibly and indelibly marked on the container: 
 
a) name of the product; 
 
b) name and address of the manufacturer / importer; 
 
c) list of ingredients in descending order; 
 
d) method of roasting (dry or fried); 
 
e) net weight in metric units; 
 
f) lot number; 
 
g) expiry date; 
 
h) country of manufacture; 
 
i) storage instructions. 
  
10 Sampling 
 Sampling shall be done in accordance with ISO 542.