Quality of Salt Under CODEX

This standard applies to salt used as an ingredient of food, both for direct sale to the consumer and for food l 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 Section 2, notably the salt which is a by-product of chemical industries.

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

1. MINIMUM NACL CONTENT :- Thc content of Nacl shall not be less than 97% on a dry matter basis, exclusive of additives.
2. NATURALLY PRESENT SECONDARY PRODUCTS AND CONTAMlNANTS :- 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.
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 f1uoride, iodide or io late, iron, vitamins, etc., and additives used to carryor stabilize such additions.
4. IODISATION OF FOOD GRADE SALT :- In iodine-deficient areas, food grad~ salt shall be iodised to prevent iodine-deficiency disorders (1DD) for public health reasons Iodine compounds :- For the fortification of food grade salt with iodine, use can be made of sodium and potassium iodides or iodates.

• 1      The Codex Standard for Food Grade Salt was adopted by the Codex Alimentarius Commission at its 16th Session in 1985. A revised Standard was adopted by the 22nd Session in 1997 and amended by the 23rd Session in 1999 and the 24th Session in 200I. The Standard has been submitted to all Member Nations and Associate members of F AO and WHO for acceptance in accordance with the General Principles of the Codex Alimentarius.
• 3.4.2      Maximum and minimum Levels:- The maximum and minimum levels used for the iodisation of food grade salt are to he calculated as iodine expressed as mg/Kg) and shall he 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, the correct dosage and even intermixing.