Standard for iodised salt.

This Gambian Standard specifies the requirements, sampling, and testing methods for food-grade salt intended for direct sale or use in food manufacturing, with a mandatory focus on iodisation for public health. The standard aims to ensure the quality and safety of salt while guaranteeing its efficacy as a vehicle for iodine fortification in The Gambia.
Its key provisions concern 1. The scope: the Standard applies to salt from sea, rock, or brine sources, excluding chemical industry by-products; 2. The composition: it mandates a minimum Sodium Chloride (NaCl) content of 97% (dry basis), with limits on moisture and impurities; 3. The fortification: it requires the iodisation of all food-grade salt to prevent iodine deficiency disorders. The iodine content must be 40-55 mg/kg at production, 20-55 mg/kg at the market, and is expected to be 15-55 mg/kg at the household level. Potassium iodate is the recommended compound due to its stability; 4. The contaminants and additives: maximum limits for heavy metals (Arsenic, Lead, Cadmium, Mercury, Copper) are set and specific food additives (e.g., anti-caking agents, stabilizers like sodium thiosulphate) are permitted within defined limits; 5. The packaging and labelling: the Standard requires airtight packaging (e.g., HDPE, polypropylene) to prevent iodine loss and mandates specific labelling, including the name "Iodised Salt" and the national logo; 6. Hygiene and handling: it outlines requirements for preparation, handling, storage, and transportation to maintain product quality and iodine retention; 7. Verification: it provides detailed methods for sampling and analyzing key parameters, including NaCl content, iodine levels, and contaminants.