ASTM WK74560

    New Specification for Food Safety and Quality of Hemp Seed Products Intended for Human Consumption

    (What is a Work Item?)

    Developed by Subcommittee: D37.07 | Committee D37 | Contact Staff Manager


    1. Scope

    1.1 In this specification, the maximum allowable e.coli, salmonella, yeast and mold, foreign material, and tetrahydrocannabinol (THC) content is established for major hemp seed products intended for human consumption. It also establishes acceptable ranges for moisture, peroxide, and free fatty acid content, which help maintain product shelf life. 1.2 This specification applies to hemp food processors, food companies, wholesalers, regulatory bodies, and analytical laboratories. 1.3 In this specification, minimum information required in a Certificate of Analysis is described. 1.4 Where aspects of this specification differ from regional regulatory jurisdictional requirements, the jurisdictional authoritys directive shall take precedence. 1.5 This specification upon final approval will be submitted for National Standards Designation in Canada. 1.6 UnitsThe 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 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.


    analytes; hemp seed; food; hemp seed oil; hemp protein; industrial hemp; hemp protein powder, hemp flour, quality; safety


    The processing of hemp seed results in several consumer-ready food products in which hemp is the main or sole ingredient and these products may be consumed with no kill step to manage food safety risk. Minimum levels of food safety and related shelf-life attributes are defined in this specification to protect buyers and consumers from food safety risk where possible and address shelf life as it relates to food safety or spoilage or both. This specification applies to hemp food processors, food companies, wholesalers, regulatory bodies, and analytical laboratories.

    The title and scope are in draft form and are under development within this ASTM Committee.

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    Work Item Status

    Date Initiated:

    Technical Contact:
    Terry Grajczyk

    Draft Under Development