Low moisture is not low risk; in sesame, the seed decides the oil.
Overview
This 52-chapter guideline with six annexes governs sesame oil presses under Codex CXS 210-1999, the low-moisture food codes CXC 75 and CXC 68, and ISO 22000. It builds the facility first, through the seven sections, utilities, sanitary provision and equipment, then names the hazards that define sesame: Salmonella in a low-moisture chain and the position of the oil within it, ethylene oxide and treatment residues, aflatoxins, pesticides, and sesame as a named allergen. Every process chapter after that answers one of them, down to what follows when seed is roasted over direct flame. All of it sits in a single editable reference document.
What it covers
- The sesame chain, its hazard profile, and the seven sections of the press
- Purification, cleaning and sieving, then drying and roasting of the seeds
- Extraction by hydraulic and helical press, with storage and ageing under inert gas
- Tests of the oil, filtration, packing and labelling, and sesame cake and by-products
- The dry-cleaning discipline, with annexes for seed intake records, verification indices, an inspection checklist and Codex and ISO mapping
Who it's for
Sesame oil producers and speciality oil pressers, QA and laboratory staff, and inspectors of low-moisture oil production facilities. It suits a press being brought under a food safety management system, or one answering a buyer on residues and allergen status, and hands them a technical text to edit against their own extraction line.
Key documents
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Frequently asked questions
What exactly do I receive?
A downloadable ZIP containing the full set of ready-to-use documents for this toolkit — manuals, procedures, forms, records, checklists, guidance and training material, all in editable Word and Excel format. The exact document count is shown at the top of this page.
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