Standard Specification for Food Safety and Quality of Hempseed Products Intended for Human Consumption

1.1 In this specification, the maximum allowable e.coli, salmonella spp, yeast and mold, foreign material, and total delta-9 tetrahydrocannabinol (THC) content is established for major hempseed products intended for human consumption. It also establishes acceptable ranges for moisture, peroxide value, and free fatty acid content, which help maintain product shelf life.

1.2 This specification establishes specifications for hempseed protein products to facilitate commerce, but is not a specification for consumer-facing labels, which are determined by authorities having jurisdiction and individual companies. It does not include devitalized hempseed.

1.3 This specification applies to hemp food processors, food companies, wholesalers, regulatory bodies, and analytical laboratories.

1.4 In this specification, the minimum information required in a Certificate of Analysis is described.

1.5 Where aspects of this specification differ from regional regulatory jurisdictional requirements, the jurisdictional authority’s directive shall take precedence.

1.6 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.

1.7 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.8 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.