the syrian specification for canned fava bean, markings ... · markings should be written in arabic...

Date: 20/03/2013

Subject:

The Syrian specification for Canned Fava Bean,

Markings, and the documentation required for the

release of the consignment

1. Definitions:

Foreign Body: the organic and inorganic materials, Organic (Seeds, hulls, other grains…) inorganic (stones, dust, dirt, metals, other impurities). Broken: is a part of the grain. Negative pressure: resulted from creating vacuum in the product

2. Minimum requirements: (required for the release of the

commodity)

Requirement Type Syria Specification

Physical requirements Kernels should be homogenous in colour, size, and type

Comply

Colour / taste (Special) free of abnormalities Comply

Product should be free of foreign materials, broken pieces and live and/or dead insect or its parts

Comply

Beans should be mature free of wrinkles Comply

Bean and liquids should keep its natural colour Comply

Kernels damaged by Insects Max 1%

Biological Requirements

Total Plate count 5/0

Swelling Test

should not show any sign of swelling after incubation for 10 days in (30-37 C) for non acidic

and for 10 days in (25 C) for acidic

Chemical requirements Food Salt Max 2%

Additives

No colouring materials Comply

Contaminants

Pb Max 0.1 mg/kg

Product name (Canned Chickpeas) Drained net & Gross weights

List of ingredients Production Date (Day &Month & Year) Expiry date (Day & Month & Year)

Producer Name (Trade Mark If Any) Batch Number (If Any)

Producer Address (City & Country) WFP Logo

Country of origin Statement of (Not For Sale)

Markings should be written in Arabic and English

Packing and storage conditions

3. Additional Requirements: (not required for the release of the

commodities but could affect its quality)

4. Markings:

Requirement Type Syria Specification

Physical requirements Negative pressure of the can containing the product (0.1-0.42 bar)

Chemical requirements Acidity (Citric acid Based) Max 0.5%

Additives preservatives is allowed only if it applies with the regulations of (FAC)

Comply

Packaging transportation and storage Should be Sealed in safe healthy containers that are free from material that could react with the product, can coated with anti-sulphur lacquer.

Comply

Dark parts in the can should not exceed 10% of the internal surface

Comply

Document Certified By

Bill of Loading 3/3 Original, 3/3 copies Supplier

Commercial / non Commercial invoice Supplier

Packing list Supplier

Certificate of origin Chamber of Commerce or Chamber of industry

Non GMO certificate Chamber of commerce & Ministry of Agriculture

Radiation Certificate The related custom at the supplier end or the Ministry of agriculture or governmental testing facility

Health Certificate Chamber of Commerce & Ministry of Agriculture or other certified parties by the official authorities

Certificate of analysis Chamber of commerce

Best used/ Pro-Exp certificate Ministry of agriculture & chamber of commerce

Inspection Report Issued by superintendent company

Statement that the company does not do business with Israel

Only for Jordanian Suppliers

Health Certificates

Details required:

Name & address of exporter

Place & country of destination

Name and Address of the consignee

Production & Expiry Date

Net Weight

Custom Office of departure

Stamp of the ministry of agriculture or other certified parties by the

official authorities

Radiation Certificate The origin document should be available and stamped

5. Documentation required:

Information that should be in the Health certificate issued

Note:

- nacceptable origin of commodities: Israel - All food commodities shall not contain any GMO ingredients. Halal policy is applicable

for all industrial products and imported food. - All imported cargo should be free from any live and dead insects. - Only newly produced product shall be accepted.

CODEX STAN 257R - 2007 Page 1 of 3

REGIONAL STANDARD FOR CANNED HUMUS WITH TEHENA1

CODEX STAN 257R - 2007

1. SCOPE

This Standard applies to Canned Humus with tehena as defined in Section 2 below and offered for direct

consumption.

2. DESCRIPTION

2.1 PRODUCT DEFINITION

Canned Humus with tehena is the product:

(a) prepared from pure, dry, washed, boiled and mashed chickpeas with tehena added with or without

salt;

(b) packed in a well-sealed container;

(c) processed by heat in an appropriate manner, before or after being hermetically sealed in a container,

so as to prevent spoilage.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 BASIC INGREDIENTS

Chickpeas and tehena.

3.2 OPTIONAL INGREDIENTS

(a) Salt

(b) Lemon juice

(c) Condiments and spices

3.3 QUALITY FACTORS – GENERAL

The end product shall meet the following general requirements:

3.3.1 All the ingredients, including food additives, shall comply with their own standards, and be safe for

human consumption.

3.3.2 The product shall be free from abnormal, foreign matters and insects and parts of them.

3.3.3 The product shall be free from added filling material, i.e. flour, starch, etc.

3.3.4 The mixture shall be pasty, homogeneous and free from agglomeration.

3.3.5 The product shall be natural in flavour, colour and odour.

1 Section on Methods of Analysis would be considered by the Commission after their endorsement by the Committee on

Methods of Analysis and Sampling.


3.3.6 The product shall not contain any added fat content except that of tehena origin

3.4 QUALITY FACTORS – SPECIFIC

The following requirements apply to the final product when prepared ready for consumption in accordance

with the instructions for use:

3.4.1 The minimum content of tehena is 8 % (m/m).

3.4.2 The maximum content of salt is 2 % (m/m).

3.4.3 The minimum content of total solids is 27 % (m/m).

3.4.4 The maximum content of total acidity is 1% (m/m), as citric acid.

4. FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

4.1 ACIDITY REGULATORS

INS No. Food Additive Maximum Level

330 Citric acid GMP

4.2 ANTICAKING AGENTS

INS No Food Additive Maximum Level

500(i) Sodium carbonate GMP

4.3 STABILIZERS

INS No Food Additive Maximum Level

501(i) Potassium carbonate GMP

5. CONTAMINANTS

The product covered by this Standard shall comply with the maximum limits for contaminants and the

maximum residues limits for pesticides established by the Codex Alimentarius Commission.

6. HYGIENE

6.1 It is recommended that the products covered by the provisions of this standard be prepared and

handled in accordance with the appropriate sections of the Recommended International Code of Practice -

General Principles of Food Hygiene (CAC/RCP 1-1969), Recommended International Code of Hygienic

Practice for Low-Acid and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979) and other relevant

Codex texts such as Codes of Hygienic Practice and Codes of Practice.

6.2 The product should comply with any microbiological criteria established in accordance with the

Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).


7. PACKAGING AND STORAGE

7.1 The product shall be packed in containers, which will safeguard the hygienic, nutritional and

organoleptic quality of the end product.

7.2 The product shall be stored in a well-ventilated store, protected against direct heat, moisture and

contamination.

7.3 The used metal container shall be coated with food grade lacquer, suitable for the product, with no

mechanical defect and rust free.

7.4 The end product container shall have no swelling, the inner pressure shall be less than atmospheric

pressure at 20oC.

8. WEIGHTS AND MEASURES

8.1 FILL OF THE CONTAINER

8.1.1 Minimum Fill

The container shall be well filled with the product and the product shall occupy not less than 90% of the

water capacity of the container. The water capacity of the container is the volume of distilled water at 20oC

which the sealed container will hold when completely filled.

9. LABELLING

The product shall be labelled in accordance with the Codex General Standard for the Labelling of

Prepackaged Foods (CODEX STAN 1-1985). .

9.1 NAME OF FOOD

The name of the food shall be "Humus with Tehena"

10. METHODS OF ANALYSIS AND SAMPLING2

2 To be finalized.

STANDARD FOR CERTAIN CANNED VEGETABLES

CODEX STAN 297-2009

Amendment: 2011 and 2015.

This Standard supersedes individual standards for:

Canned asparagus (CODEX STAN 56-1981);

Canned carrots (CODEX STAN 116-1981);

Canned green peas (CODEX STAN 58-1981);

Canned green beans and wax beans (CODEX STAN 16-1981);

Canned mature processed peas (CODEX STAN 81-1981);

Canned palmito (CODEX STAN 144-1985), and

Canned sweet corn (CODEX STAN 18-1981).

CODEX STAN 297-2009 2

1 SCOPE

This Standard applies to certain canned vegetables, as defined in Section 2 below and in the corresponding Annexes and offered for direct consumption, including for catering purposes or for repackaging if required. It does not apply to the product when indicated as being intended for further processing. This Standard does not cover vegetables that are lacto-fermented, pickled or preserved in vinegar.

2 DESCRIPTION

2.1 Product definition

Canned vegetables are the products:

(1) prepared from substantially sound, fresh (barring mature processed peas) or frozen vegetables, as defined in the corresponding Annexes, having reached appropriate maturity for processing. None of their essential elements are removed from them but they shall be washed and prepared appropriately, depending on the product to be produced. They undergo operations such as washing, peeling, grading, cutting, etc., depending on the type of product.

(2) (a) packed with a suitable liquid packing medium in accordance with Section 3.1.3.

(b) vacuum packaged with packing media that does not exceed 20% of the product’s net weight and when the container is sealed in such conditions as to generate an internal pressure in accordance with good manufacturing practices.

1

(3) processed by heat, in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage and to ensure product stability in normal storage conditions at room temperature.

2.2 Styles

In addition to the styles defined in the corresponding Annexes, any other styles should be permitted as indicated in Section 2.2.1.

2.2.1 Other Styles

Any other presentation of the product should be permitted provided that the product:

(1) is sufficiently distinctive from other forms of presentation laid down in the Standard;

(2) meets all relevant requirements of the Standard, including requirements relating to limitations on defects, drained weight, and any other requirements which are applicable to that style which most closely resembles the style or styles intended to be provided for under this provision; and

(3) is adequately described on the label to avoid confusing or misleading the consumer.

3 ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Composition

3.1.1 Basic Ingredients

Vegetables as defined in Section 2 and liquid packing medium appropriate to the product.

3.1.2 Other Permitted Ingredients

In accordance with the relevant provisions in the corresponding Annexes.

3.1.3 Packing Media

3.1.3.1 Basic Ingredients

Water, and if necessary salt.

1 High vacuum products typically have an internal pressure of approximately 300 millibars or more below

atmospheric pressure (depending on container size and other relevant factors).


3.1.3.2 Other Permitted Ingredients

Packing media may contain ingredients subject to labelling requirements of Section 8 and may include, but is not limited to:

(1) sugars and/or other foodstuffs with sweetening properties such as honey;

(2) aromatics plants, spices or extracts thereof, seasoning;

(3) vinegar;

(4) regular or concentrated fruit juice;

(5) oil;

(6) tomato puree.

3.2 Quality Criteria

3.2.1 Colour, Flavour and Texture

Canned vegetables shall have normal colour, flavour and odour of canned vegetables, corresponding to the type of vegetable and packing medium used and shall possess texture characteristic of the product.

3.2.2 Defects and Allowances

Canned vegetables should be substantially free from defects. Certain common defects should not be present in amounts greater than the limitations fixed in the corresponding Annexes.

3.3 Classification of “Defectives”

A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2 (except those based on sample averages), should be considered as a “defective”.

3.4 Lot Acceptance

A lot should be considered as meeting the applicable quality requirements referred to in Section 3.2 when:

(1) for those requirements which are not based on averages, the number of “defectives”, as defined in Section 3.3, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5; and

(2) the requirements of Section 3.2, which are based on sample averages, are complied with.

4 FOOD ADDITIVES

Only those food additive classes listed below and in the corresponding Annexes are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below and in the corresponding Annexes, or referred to, may be used and only for the functions, and within limits, specified.

4.1 Acidity regulators, colours, colour retention agents and calcium salts of firming agents used in accordance with Table 3 of the General Standard for Food Additives (CODEX STAN 192-1995) are acceptable for use in foods conforming to this Standard.

4.2 Colours

INS No. Name of the Food Additive Maximum Level

102 Tartarzine 100 mg/kg

133 Brilliant Blue FCF 20 mg/kg

143 Fast Green FCF 200 mg/kg

150d Caramel IV - sulfite ammonia caramel 50,000 mg/kg


4.3 Colour Retention Agents


385 Calcium disodium ethylenediaminetetraacetate 365 mg/kg

(singly or in combination) 386 Disodium ethylenediaminetetraacetate

512 Stannous chloride

25 mg/kg calculated as tin.

Should not be added to foods in uncoated tin cans.

5 CONTAMINANTS

5.1 The products covered by this Standard shall comply with the maximum levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).

5.2 The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.

6 HYGIENE

6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), Code of Hygienic Practice for Low and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979) and other relevant Codex texts such as codes of hygienic practice and codes of practice.

6.2 The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CAC/GL 21-1997).

2

7 WEIGHTS AND MEASURES

7.1 Fill of Container

7.1.1 Minimum Fill

The container should be well filled with the product (including packing medium) which should occupy not less than 90% (minus any necessary head space according to good manufacturing practices) of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20

oC which the sealed container will hold when completely filled. This provision does not apply to

vacuum packaged vegetables.

7.1.2 Classification of “Defectives”

A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a “defective”.

7.1.3 Lot Acceptance

A lot should be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as defined in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5.

7.1.4 Minimum Drained Weight

7.1.4.1 The drained weight of the product should be not less than the percentages indicated in the corresponding Annexes, calculated on the basis of the weight of distilled water at 20

oC which the

sealed container will hold when completely filled.3

7.1.4.2 Lot Acceptance

2 For products that are rendered commercially sterile in accordance with the Code of Hygienic Practice for Low

and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979), microbiological criteria are not recommended as they do not offer benefit in providing the consumer with a food that is safe and suitable for consumption.

3 For non-metallic rigid containers such as glass jars, the basis for the determination should be calculated on

the weight of distilled water at 20C which the sealed container will hold when completely filled less 20 ml.


The requirements for minimum drained weight should be deemed to be complied with when the average drained weight of all containers examined is not less than the minimum required, provided that there is no unreasonable shortage in individual containers.

8 LABELLING

8.1 The products covered by the provisions of this Standard shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). In addition, the following specific provisions apply:

8.2 Name of the Product

8.2.1 The names of the canned products shall be those defined in the corresponding Annexes.

8.2.2 When the vegetables are sized, the size (or sizes when sizes are mixed), as defined in the corresponding Annexes, may be declared as part of the name or in close proximity to the name of the product.

8.2.3 The name of the product shall include the indication of the packing medium as set out in Section 2.1.2 (a). For canned vegetables packaged in accordance with Section 2.1.2 (b) the words “vacuum packaged” shall be affixed to the commercial designation of the product or in close proximity.

8.2.4 Other styles - If the product is produced in accordance with the other styles provision (Section 2.2.1), the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.

8.2.5 If an added ingredient, as defined in Sections 3.1.2 and 3.1.3, alters the flavour characteristic of the product, the name of the food shall be accompanied by the term “flavoured with X” or “X flavoured” as appropriate.

8.3 Labelling of Non-Retail Containers

Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

9 METHODS OF ANALYSIS AND SAMPLING

Provision Method Principle Type

Drained weight AOAC 968.30

(Codex General Method for processed fruits and vegetables)

Sieving Gravimetry

I

Fill of containers CAC/RM 46-1972

(Codex General Method for processed fruits and vegetables)

Weighing I

Fill of containers in metal containers

ISO 90.1:1999 Weighing I

Mineral impurities (sand)

AOAC 971.33 (Codex General Method

for processed fruits and vegetables) ISO 762:2003 (canned palmito)

Gravimetry I

Sampling As described in the Standard


DETERMINATION OF WATER CAPACITY OF CONTAINERS (CAC/RM 46-1972)

1 SCOPE

This method applies to glass containers.

2 DEFINITION

The water capacity of a container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.

3 PROCEDURE

3.1 Select a container which is undamaged in all respects.

3.2 Wash, dry and weigh the empty container.

3.3 Fill the container with distilled water at 20°C to the level of the top thereof, and weigh the container thus filled.

4 CALCULATION AND EXPRESSION OF RESULTS

Subtract the weight found in 3.2 from the weight found in 3.3. The difference shall be considered to be the weight of water required to fill the container. Results are expressed as ml of water.

TOUGH STRING TEST (CAC/RM 39-1970)

1 DEFINITION

A tough string is a string that will support the weight of 250 g for five seconds or longer when tested in accordance with the procedure described below.

2 PRINCIPLE

Strings are removed from individual pods, fastened through a clamp assembly weighing 250 g, and hung so that the string supports the entire weight. If the string supports the weight for five seconds or more it is considered a tough string.

3 APPARATUS

3.1 Weighted clamp

Use battery clamp (with teeth filed off or turned back), spring operated clothes pin, or binder clip which presents a flat clamping surface. Attach weight so that entire assembly of weight and clamp weighs 250 g. See Figure 1. A bag containing lead pellets is convenient as a weight.

4 PROCEDURE

4.1 From the drained product select a representative sample of not less than 285 g. Record the weight of this test sample.

4.2 Break the individual bean units and set aside those that show evidence of tough strings. Remove the strings from the pods and retain the pod material for weighing.

4.3 Fasten the clamp assembly to one end of the string. Grasp the other end of the string with the fingers (a cloth may be used to aid in holding the string) and lift gently.

4.4 If the string supports the 250 g assembly for at least five seconds consider the bean unit as containing tough string. If the string breaks in less than five seconds, retest the broken parts that are 13 mm or longer to determine if such portions are tough.

4.5 Weigh the bean units which contain tough strings.


100x(g) sampletest

(g) strings tough containing podsstrings tough containing pods m/m %


Figure 1 - Tough String Tester for Green or Wax Beans

METHOD FOR DISTINGUISHING TYPE OF PEAS (CAC/RM 48-1972)

1 DEFINITION

This method is based on differentiation between starch granules of the wrinkled-seeded types and starch granules of the smooth-seeded types.

2 REAGENTS AND MATERIALS

2.1 Compound microscope:

- 100 to 250 magnification.

- Phase contrast.

2.2 Microscope slide and cover glass.

2.3 Spatula.

2.4 Ethanol - 95% (v/v).

2.5 Glycerine.

3 PROCEDURE

3.1 Preparing mount

3.1.1 Remove a small portion of the endosperm and place on glass slide;

3.1.2 Using a spatula grind the material with 95% (v/v) ethanol;

3.1.3 Add a drop of glycerine, place cover glass on material and examine under microscope.

3.2 Identification

3.2.1 Starch granules of the wrinkled-seeded types (garden peas, sweet) show up as clear cut, well defined, generally spherical particles.

3.2.2 Starch granules of the smooth-seeded types (round, early, Continental) show up as an amorphous mass with no well defined geometric shape.


Sampling Plans

The appropriate inspection level is selected as follows:

Inspection level I - Normal Sampling

Inspection level II - Disputes, (Codex referee purposes sample size), enforcement or need for better lot estimate

SAMPLING PLAN 1

(Inspection Level I, AQL = 6.5)

NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)

Lot Size (N) Sample Size (n) Acceptance Number (c)

4,800 or less 6 1

4,801 - 24,000 13 2

24,001 - 48,000 21 3

48,001 - 84,000 29 4

84,001 - 144,000 38 5

144,001 - 240,000 48 6

more than 240,000 60 7

NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)


2,400 or less 6 1

2,401 - 15,000 13 2

15,001 - 24,000 21 3

24,001 - 42,000 29 4

42,001 - 72,000 38 5

72,001 - 120,000 48 6

more than 120,000 60 7

NET WEIGHT GREATER THAN 4.5 KG (10 LB)


600 or less 6 1

601 - 2,000 13 2

2,001 - 7,200 21 3

7,201 - 15,000 29 4

15,001 - 24,000 38 5

24,001 - 42,000 48 6

more than 42,000 60 7


SAMPLING PLAN 2

(Inspection Level II, AQL = 6.5)



4,800 or less 13 2

4,801 - 24,000 21 3

24,001 - 48,000 29 4

48,001 - 84,000 38 5

84,001 - 144,000 48 6

144,001 - 240,000 60 7

more than 240,000 72 8



2,400 or less 13 2

2,401 - 15,000 21 3

15,001 - 24,000 29 4

24,001 - 42,000 38 5

42,001 - 72,000 48 6

72,001 - 120,000 60 7

more than 120,000 72 8



600 or less 13 2

601 - 2,000 21 3

2,001 - 7,200 29 4

7,201 - 15,000 38 5

15,001 - 24,000 48 6

24,001 - 42,000 60 7

more than 42,000 72 8

ANNEX ON ASPARAGUS

In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:

1 DESCRIPTION

1.1 Product Definition

The name “asparagus” stands for the product prepared from the tender and edible portions of peeled or unpeeled stems of varieties of asparagus complying with the characteristics of Asparagus officinalis L.

1.2 Styles

1.2.1 Asparagus comes in the following shapes and sizes:

(1) Whole asparagus, asparagus or whole spears: tip and adjoining part of the spear measuring at most 18 cm and at least 12 cm

in length.

(2) Short asparagus or short spears: tip and adjoining part of the spear measuring at most 12 cm and at least 7 cm in length.

(3) Asparagus tips/points: upper extremity (bud) and adjoining part of spears measuring at most 7 cm

1 and at least 3 cm in length.

(4) Cut asparagus: spears cut widthways into sections measuring at most 7 cm and at least 2 cm in length.

(5) Cut asparagus with tips: the percentage of tips shall be equal to or greater than 15% of the drained weight.

(6) Cut asparagus without tips: the occasional presence of tips is allowed.

1.2.2 Asparagus are canned as follows in terms of their colour:

(1) White asparagus: white, cream or yellowish spears; no more than 20% in number of spears may have green, light green or yellowish green tips.

(2) White asparagus with violet or green tips: white asparagus may have violet, green, light green or yellowish green tips, and these colours may also apply to the adjoining region, but no more than 25% in number of the units may present these colours over more than 50% of their length.

(3) Green asparagus: the units are green, light green or yellowish green; no more than 20% in number of the units may present a white, cream or yellowish white colour in the lower part of the spear over more than 20 to 50% of their length in accordance with the legislation of the country of retail sale.

(4) Mixed: mixes of white, cream, yellowish white, violet, green, light green or yellowish green units.

1.3 Sizing (optional)

Asparagus may be sized in accordance with the Table below.2 The size corresponds to the maximum

diameter of the thickest part of the unit measured perpendicularly to the longitudinal axis of the unit.

Size White Peeled Asparagus

(diameter) White Unpeeled Asparagus

(diameter) Green Asparagus

(diameter)

(1) Small up to 8 mm up to 10 mm, inclusive 3 to 6 mm

(2) Medium over 8 mm

and up to 13 mm, inclusive over 10 mm,

and up to 15 mm, inclusive over 6 mm

and up to 8 mm, inclusive

(3) Large over 13 mm

and up to 18 mm, inclusive over 15 mm,

and up to 20 mm, inclusive over 8 mm

and up to 10 mm, inclusive

(4) Very large over18 mm

and up to 25.4 mm, inclusive over 20 mm over 10 mm

(5) Colossal over 25.4 mm

(6) Blend of sizes or assorted sizes - a mixture of two or more single sizes

1 Maximum length should not exceed 9.5 cm in accordance with the legislation of the country of retail sale.

2 The size designations in the table, or other sizing provisions, may be used in accordance with the legislation of

the country of retail sale.




2.1.1 Uniformity

(1) Length: the specifications required in Section 1.2 regarding the types of presentation of asparagus are met when:

The predominant length of the units in the sample falls within the designated style classification; and

The length of the units is reasonably uniform. By “reasonably uniform”, on the basis of the average of the samples, the following is meant:

- at least 75% of the number of units do not deviate by more than 1 cm from the most frequent length and at least 90% of the number of units do not deviate by more than 2 cm from the most frequent length.

(2) Diameter: compliance with respect to the individual size names.

1. When a product is said to be, presented or sold as complying with the names of the individual sizes of Section 1.2, the sample unit should comply with the specified diameter for each individual grade, provided no more than 25% in number of all the units contained in the container belong to the group (or groups) of adjacent sizes.

2. Any container or sample unit, which exceeds the tolerance of 25% laid down above, should be considered as a “defective” as far as sizing is concerned.

2.1.2 Definition of Defects and Allowances

Defects Definition Maximum

(1) Asparagus tips and other parts crushed

broken or crushed pieces to the extent that they seriously impair the product aspect and comprising fragments under 1 cm in length.

The product should be reasonably free of such

defects.

(2) Extraneous material such as sand, soil or substances from soil. The product should be

practically free of such defects.

(3) Asparagus with skin (only in the case of asparagus presented peeled)

units comprising unpeeled zones which seriously impair the aspect or the edibility of the product.

10% in number

(4) Hollow and fibrous asparagus

hollow units to the extent that they seriously impair the product aspect and fibrous, tough asparagus but that stay edible.

10% in number

(5) Deformed asparagus comprising spears or tips that are very curved, or any unit seriously impaired by splitting into two or any other malformation and open tips.

10% in number

(6) Damaged asparagus a colour defect, a mechanical lesion, a desease, which are not harmful for the consumer.

15% in number


Defects Definition Maximum

Total of all the defects described in (3), (4), (5), (6), for the following types of presentation:

Defects and Allowances Maximum

(1) Asparagus, whole asparagus, whole spears

15% in number

(2) Short asparagus or short spears

15% in number

(3) Asparagus tips 15% in number

(4) Asparagus cut with tips 20% in number

(5) Cut asparagus without tips 25% in number


3.1 Minimum Drained Weight

Styles Minimum Drained Weight (%)

(1) White peeled asparagus (whole, short)

59

(2) White unpeeled asparagus 57

(3) Green asparagus 50

(4) Other types of presentation 58

4 LABELLING

For asparagus, colour shall be included into the styles as defined in Section 1.2. For white asparagus, the words “not peeled” and/or “not sized” shall be declared in accordance with legislation of country of retail sale.

ANNEX ON CARROTS


1 DESCRIPTION


The name “carrots” stands for the product prepared using clean and sound roots of varieties (cultivars) of carrots complying with the characteristics of the species Daucus carota L., trimmed of their tops, green extremities and peel.

1.2 Styles

(1) Whole:

(a) Conical or cylindrical cultivars: carrots, which, after processing, more or less keep their initial shape. The largest diameter of carrots, measured at right angles to the longitudinal axis, shall not exceed 50 mm. The ratio between the diameters of the biggest and smallest carrots shall not be greater than 3:1.

(b) Spherical cultivars: carrots that have reached full maturity, of rounded shape, whose largest diameter in each direction shall not exceed 45 mm.

(2) Baby Whole Carrots:

(a) Conical or cylindrical cultivars: carrots whose diameter does not exceed 23 mm and whose length does not exceed 100 mm.

(b) Spherical cultivars: whole carrots whose diameter in each direction does not exceed 27 mm.

(3) Halves: Carrots cut along the longitudinal axis into two roughly equal parts.

(4) Quarters: Carrots cut into four roughly equal parts by slicing in two points perpendicularly to the longitudinal axis.

(5) Lengthways portions: Carrots sliced lengthways, in a straight or wavy manner, into four or more pieces of roughly equal dimensions of approximately 20 mm long and not less than 5 mm in width measured at maximum width.

(6) Rounds or Sliced: Carrots cut, in a straight or wavy manner, perpendicularly to the longitudinal axis, in rounds with a maximum thickness of approximately 10 mm

and a maximum diameter of approximately 50 mm.

(7) Diced: Carrots cut into cubes with an approximately 15 mm sides at most.

(8) Strips, Julienne, French style, or Shoestring: Carrots cut lengthways, in a straight or wavy manner, into sticks. The section of the sticks should not exceed 5 mm (measured at the longest edges of the section).

(9) Chunks or Pieces: Whole carrots cut into sections whose shape or grade may be irregular.



2.1.1 Uniformity

(1) Length: for carrots defined in Sections 1.2 (1) and (2) at least 75% by number shall not deviate by more than 5 mm from the average carrot length, and at least 90% by number shall not deviate by more than 10 mm from the average carrot length.

(2) Diameter and other measurements: there is a 15% tolerance with respect to the maximum dimension.

(3) Any container or sample unit that exceeds the tolerances set forth in points (1) and (2) above should be considered as a “defective”.



Whole carrots and baby whole carrots, carrots in halves, in quarters, strips.

Defects Definition

Tolerances as a percentage of the

drained product weight (m/m)

(1) Blemished carrots blemished or faded zones with a diameter above 5 mm.

20

(2) Mechanical damage carrots that are crushed or grazed during canning.

10

(3) Malformations deformations or fissures that appeared during growth.

20

(4) Unpeeled parts 30% or more of the surface is unpeeled. 20

(5) Fibrous carrots that are hard or woody owing to their fibrousness.

10

(6) Black or dark green collar

collar with a ring that is one millimetre thick over more than half its circumference.

20

(7) Extraneous plant material

vegetal substance from the carrot or any other innocuous vegetal matter.

1 piece per 1000 g of total content in the container

The total amount of defects from (1) to (6) shall not exceed 25% of the drained product weight.

Defects (3), (4) and (6) do not apply to diced, rounds, strips; for these presentations the total amount of defects (1), (2) and (5) shall not exceed 25% of the drained product weight.



Styles Minimum Drained Weight

(%)

(1) Whole carrots 57.0

(2) Halves, Baby whole carrots 62.5

(3) Lengthways portions 52.0

(4) Diced 62.5

(5) Strips 56.5

(6) Quarters, pieces, rounds 56.5

(7) Chunk or pieces 56.5

ANNEX ON GREEN BEANS OR WAX BEANS


1 DESCRIPTION


The names “green beans” or “wax beans” stand for the products prepared from the pods (or runners), incompletely ripe and with cut off ends from varieties in accordance with the characteristics of the species Phaseolus vulgaris L., Phaseolus coccineas L., or Phaseolus multiflorus LMK. Beans of distinct varietal groups with respect to shape may be designated as:

(1) Round: beans having a width not greater than 1 ½ times the thickness of the bean.

(2) Flat: beans having a width greater than 1 ½ times the thickness of the bean.

1.2 Styles

Green beans and wax beans come in the following shapes and sizes:

(1) Whole: whole pods of any length.

(2) Cut/Broken: approximately uniform pods cut or broken widthways with respect to the longitudinal axis; no less than 20 mm long.

(3) Short cuts: pods cut widthways of which 75%, by count, or more are less than 20 mm long.

(4) Shoestring, Sliced lengthwise, French style: pods in strips, of a thickness under 6.5 mm, of which the majority is cut slantwise or lengthways.

(5) Diagonal cut: approximately 45 degrees to the longitudinal axis.


Green beans and wax beans as defined in Section 1.2 (1) may be graded.1 If that is the case, they are

graded in accordance with the table below. The grade is determined by measuring the diameter on the main axis at the widest point from one suture to the other.

Grading Requirements for round and flat Beans (Green or Wax Beans)

Size

Grading Criterion (maximum diameter - mm)

2 Maximum percentage

(m/m of non conforming beans)

Rounds Flats

(1) Extra small 1 5.8 - 6.5 - 10%

(2) Very small 2 7.3 - 8.0 5.8 10%

(3) Small 3 8.3 - 9.0 7.3 15%

(4) Medium 4 9.5 - 10.5 8.3 25%

(5) Large 5 10.5 - 10.7 9.5

(6) Extra large 6 more than 10.7 more than 9.5

(7) Not screened

Not screened (*) Natural breakdown of the size beans (*)

(*) Not screened: beans in the natural proportion of size after cleaning, without the removal or addition of screened beans.


the country of retail sale. 2 The maximum diameters indicated in the column « round » are not equivalent to a range; they mean for

example for a size “extra small” or “1” that the maximum diameter would be 5.8, or 5.9 or 6.5.




2.1.1 Definition of Defects

(1) Stringy pods: a stringy pod corresponds to a bean where one of strings surrounding the pod resist traction.

(2) Pods without ends removed: Beans whose attachment is still present (beans where only the protuberance remains where the peduncle was attached are not considered as pods without ends removed).

(3) Damaged pods: Beans are deemed to be damaged if they have pods presenting rust, blemishes greater than 5 mm in diameter, spots, or — upon organoleptic examination — whose skin has grown thick, thereby diminishing the food value.

(4) Bean pieces: Pieces of beans whose length is lower than 20 mm (for cans of whole beans).

(5) Harmless plant material: Parts of the plant (bean) and innocuous foreign vegetal matter are considered as vegetal debris.


The following limitations of defects are expressed in percentages, and related to the drained weight of the product.

When tested in accordance with the appropriate sampling plan with an AQL of 6.5, canned beans shall be free of defects to the extent indicated below:

Defects Tolerances (% m/m)

(1) Stringy pods 3

(2) Pods without ends removed 3

(3) Damaged pods 10

(4) Bean pieces 4

(5) Harmless plant material 4

AGGREGATE DEFECTS 15




(%)

(1) Whole 50

(2) Other presentations, except shoestring, sliced lengthwise, french style

52

(3) Shoestring, sliced lengthwise, french style

50

ANNEX ON GREEN PEAS


1 DESCRIPTION


The name “green peas” stands for the product prepared from immature (green) seeds of Pisum sativum L. peas, of the smooth, wrinkled varieties, or other types (crosses or hybrids of the wrinkled of round seeded varieties) but excluding the subspecies macrocarpum.

When the peas are of sweet green wrinkled varieties or hybrids having similar characteristics, the name is “sweet green peas”.


Green peas may be sized in accordance with the table below.1

Size designation

Diameter in circular sieve openings (in millimeters)

Will Not Pass Through Will Pass Through

Smooth Green Peas

1) Extra Small 7.5

2) Very Small 7.5 8.2

3) Small 8.2 8.75

4) Medium 8.75 9.3

5) Large 9.3

Wrinkled Sweet Green Peas

1) Extra Small 7.5

2) Very Small 7.5 8.2

3) Small 8.2 9.3

4) Medium 9.3 10.2

5) Large 10.2




Canned peas may contain a slight amount of sediment and shall be reasonably free from defects within the limits set forth as follows:




Defects Definition Maximum Limits

(based on the weight of drained peas)

(1) Blemished peas consisting of peas which are slightly stained or spotted.

5% m/m

(2) Seriously blemished peas

consisting of peas which are spotted, discoloured or other-wise blemished (including worm-eaten peas) to the extent that the appearance or eating quality is seriously affected.

1% m/m

(3) Pea fragments

consisting of portions of peas; separated or individual cotyledons; crushed, partial, or broken cotyledons; and loose skins; but not including entire intact peas with skins detached.

10% m/m

(4) Yellow peas entire pea is substantially yellow and is not a so-called “blond” pea which is very pale in colour.

2% m/m


consisting of any vine or leaf or pod material from the pea plant, or other harmless plant material not purposely added as an ingredient.

0.5% m/m

TOTAL of the foregoing defects (1), (2), (3), (4), (5) 12% m/m



Sizes Minimum Drained Weight

(%)

(1) Extra small

66 (2) Very small

(3) Small

(4) Medium 62.5

(5) Large

(6) Not graded 59

4 LABELLING

4.1 When green peas are not graded the label may contain in close proximity to the name of the product the words “not graded”.

4.2 The name of the product may be “Peas”, “Green Peas”, “Garden Peas”, “Green Garden Peas”, “Early Peas”, “Sweet Peas”, “Petit Pois”, or the equivalent description used in the country of retail sale.

ANNEX ON HEARTS OF PALM / PALMITO


1 DESCRIPTION


The name “hearts of palm / palmito” stands for the product prepared from the terminal buds of palms (upper and inferior meristems), where young stems rise, trimmed of fibrous and non edible parts. The product has a heterogeneous structure and has the characteristics of species of palms fit for human consumption.

1.2 Styles

(1) Palms are presented as below:

(a) “Hearts of palm” correspond to the terminal bud of the palm, cut perpendicularly to the axis into pieces having a minimum length of 40 mm and a maximum length depending on the size of the container, with a variable shape between conical and cylindrical.

(b) “Pieces of palms” correspond to cuts from both upper and lower portion of the terminal part of meristematic pieces, regularly or irregularly cut with a minimum length of 5 mm and a maximum length of 39 mm.

(c) “Rounds” or “slices” of “hearts of palm” correspond to the product obtained from the upper portion of the terminal part of meristematic pieces, cut widthways into pieces having a minimum thickness of 15 mm and a maximum thickness of 40 mm.

(d) “Medallions” correspond to pieces regularly cut in circular or oval formats from the lower portion of the terminal part of meristematic pieces of the palm with a minimum diameter of 20 mm and a thickness of 3 to 10 mm.



2.1.1 Uniformity

(1) The specifications laid down in Section 1.2 concerning the styles of palm are met when: the length, the diameter and/or the thickness of the sample units, in accordance to the style are reasonably uniform. The words “reasonably uniform” on the basis of the average of samples means, compliance with the provisions of Section 1.2 that:

(a) the gap between the length of all the units and the predominant length does not exceed approximately ±10 mm;

(b) the gap between the thickness of all the units and the predominant thickness does not exceed ±10 mm;

(c) the gap between the diameter of all the units and the predominant diameter does not exceed ±10 mm.



Defects Definition Maximum Limits/ Drained Weight

(m/m)

(1) Defective texture hard or fibrous and/or excessively soft texture, which seriously impairs product edibility.

10

(2) Mineral impurities such as sand, gravel or other soil elements. 0.1

(3) Damaged units Units presenting scars and grazes, abrasions and other imperfections of the same type which seriously impair product appearance.

15

(4) Mechanical damage broken or split units, fragments or detached pieces, which seriously impair product appearance.

10

(5) Abnormal colour colour considerably different from the typical colour of the product.

10

(6) Physiological defects units with palm tree stem apical meristems for “hearts of palm” and “rounds” or “slices” of “hearts of palm”.

10

TOTAL percentage of defects for palm hearts 20

TOTAL percentage of defects for other styles 25




(%)

(1) Hearts of palm 50

(2) Other styles 52

4 LABELLING

The name “hearts of palm / palmito” may be complemented by the common name of the palm used.

ANNEX ON MATURE PROCESSED1 PEAS


1 DESCRIPTION


The name “mature processed peas” stands for the product prepared using clean, sound, whole, threshed, and dried grains of the species Pisum sativum L., which has undergone soaking, but excluding the macrocarpum sub-species.

1.2 Definition of Defects and Allowances

Defects Definition Maximum limits

in drained weight (%)

(1) Blemished peas peas with slight stains or spots. 10 m/m

(2) Seriously blemished peas

peas with spots and colour defects or otherwise blemished to the extent that their aspect or edibility are seriously affected; worm-eaten peas come under this category.

2 m/m

(3) Pea fragments fractions of peas such as separated or detached cotyledons, crushed cotyledons partially or totally broken, and detached skins.

10 m/m


any fragment of tendril, peduncle, leaf or pod and any other plant material.

0.5 m/m

The total of the defects (1), (2), (3) and (4) should not exceed 15% m/m by weight.

2 LABELLING

When colour of mature processed peas is not green, colour of peas should be declared (for example: brown peas or yellow peas).

1 Also known in certain countries as “canned dry peas” or “processed dry peas”.

ANNEX ON SWEET CORN


1 DESCRIPTION


The name “sweet corn” stands for the product prepared from clean and sound grains of sweet corn, of white or yellow colour, complying with the characteristics of Zea mays saccharata L.

Whole grains packaged with or without a liquid packing media.

Creamed corn: whole or partially whole cut kernels packed in a creamy component from the corn kernels, and other liquid or other ingredients, in accordance with the Section 2.1, so as to form a product of creamy consistency.


2.1 Composition


(1) native starch for creamed corn;

(2) For the sweet corn: pieces of green or red peppers mixed or not or other vegetables in a total proportion under 15% m/m of the net weight of the product.


2.2.1 Colour, Flavour and Texture

Creamed corn should present a fine but not excessively fluid consistency, or which may be dense and thick but not excessively dry or pasty, so that after two minutes a moderate but not excessive separation of free liquid can be seen.


Sweet corn grains should have a reasonably tender texture, offering some resistance to chewing.

The finished product shall be practically free of fragments of cobs, silks, shucks, grains with an abnormal colour or a malformation, extraneous plant material and other defects not expressly mentioned, within the limits set forth as follows:

Defects Definition Tolerances

Sweet corn / drained weight

Tolerances Creamed corn /

total weight


COB and HUSK

1 cm3/400 g

and 7 cm

2/400 g

1

1 cm3/600 g

and 7 cm

2/600 g

1

SILKS 180 mm in 28 g 150 mm in 28 g

(2) Blemished grains

Grains affected by a lesion due to insects or diseases, or presenting an abnormal colour.

7 kernels or pieces that are damaged and seriously damaged

but not more than 5 may be seriously damaged per 400 g

1

–

(3) Torn grains Grains keeping a piece of cob or hard matter adhering to them.

2% m/m –

(4) Split grains or empty skins Entirely open grains. 20% m/m –

Any unit where the proportion of defects exceeds the tolerances laid down above shall be considered as “defective”.


1 or equivalent percentage (m/m).


3.1 Minimum Drained Weight (for canned sweet corn only)

Whole grains Minimum Drained Weight

(%)

(1) with a liquid packing medium 61

(2) vacuum packaged or without a liquid packing medium

67

4 FOOD ADDITIVES

4.1 Thickeners (for creamed corn only)


1400 Dextrins, roasted starch

GMP

1401 Acid-treated starch

1402 Alkaline treated starch

1403 Bleached starch

1404 Oxidized starch

1405 Starches, enzyme treated

1410 Monostarch phosphate

1412 Distarch phosphate

1413 Phosphated distarch phosphate

1414 Acetylated distarch phosphate

1420 Starch acetate

1422 Acetylated distarch adipate

1440 Hydroxypropyl starch

1442 Hydroxypropyl distarch phosphate

1450 Starch sodium octenyl succinate

1451 Acetylated oxidized starch

5 LABELLING

5.1 For sweet corn, the word “white” shall be declared as part of the name of the product when white variety is used.

5.2 When green or red peppers or other vegetables are added (Section 2.1.1 b) a mention is declared in close proximity to the name.

ANNEX ON BABY CORN OR YOUNG CORN


1 DESCRIPTION


The name “baby corn” or “young corn” stands for the product prepared from selected young corn cob fresh or canned, without pollination of commercial varieties conforming to the characteristics of Zea mays L., from which silk and husk are removed.

1.2 Styles

Baby corn comes in the following styles:

(1) Whole: whole cob of baby corn from which silk, husk and shank are removed.

(2) Cut Corn: baby corn with diameter not more than 25 mm cut crosswise into section having a length between 1.5 and 4 cm.


Canned-baby corn in whole style may be sized in accordance with the table below.1

Cob Size Length (cm) Diameter (cm)

(1) Extra large 10 – 13 1.8 – 2.5

(2) Large 8 – 10 1.0 – 2.0

(3) Medium 6 – 9 1.0 – 1.8

(4) Small 4 – 7 < 1.5



2.1.1 Uniformity

For every size of whole baby corn, the length of the longest cob should not be more than 3 cm longer than the length of the shortest cob in each container.

Any container or sample unit that exceeds the tolerances laid down in paragraph (1) should be considered as a “defective”.


2.1.2.1 Cut Baby Corn

Defects Maximum limits by number in drained weight

(sample size 1 kg)

(1) Over/under size 5%

(2) Discolour 5%

(3) Peel 5%

(4) Silk 20 cm of broken silks put together

(5) TOTAL DEFECTS without (4) 15%




2.1.2.2 Whole Baby Corn

Defects Definition

Maximum limits by number in drained

weight (sample size 1 kg)

(1) Discolour 5%

(2) Irregular shape 5%

(3) Young husk and shank

10%

(4) Silk broken from the cob

20 cm of broken silks

put together

(5) Brown tip 5%

(6) Broken tip with the diameter larger than 5 mm

broken tip means tips of the cobs that are broken after packing. When these pieces are put together, the cob shape will be formed.

5%

(7) Damage resulting from cutting

10%

(8) Broken pieces broken pieces means the portions of broken pieces that cannot be put together to form the cob shape.

2%

TOTAL DEFECTS without (4) 25%



The minimum drained weight of whole baby corn and cut baby corn should not be less than 40% for the small packaging (under 20 Oz or 500 ml) and 50% for the others.

ANNEX ON CERTAIN MUSHROOMS


1. DESCRIPTION

1.1 Product definition

Mushroom (Agaricus spp)1 stands for the product prepared from mushrooms conforming with the

characteristics of any suitable cultivated varieties (cultivars) of the genus Agaricus (Psalliota), which mushrooms shall be in good condition and after cleaning and trimming shall be sound.

1.2 Colour Type

1.2.1 White or cream.

1.2.2 Brown.

1.3 Styles

1.3.1 Buttons - Whole mushrooms, with attached stems not exceeding 5 mm in length, measured from the bottom of the veil.

1.3.2 Sliced Buttons - Buttons cut into slices 2 mm or 6 mm thick, of which not less than 50% are cut parallel to the axis of the mushroom.

1.3.3 Whole - Whole mushrooms, with attached stems cut to a length not exceeding the diameter of the cap, measured from the bottom of the veil.

1.3.4 Sliced or Sliced Whole - Mushrooms cut into slices 2 mm or greater mm thick, of which not less than 50% are cut with regular thickness, parallel to the axis of the mushroom.

1.3.5 Random Sliced - Mushrooms cut into slices of varying thickness and in which the slices may deviate materially from cuts approximately parallel to the axis of the mushroom.

1.3.6 Quarters - Mushrooms cut into four approximately even parts.

1.3.7 Stems and Pieces (Cut) - Pieces of caps and stems of irregular sizes and shapes.

1.3.8 Grilling - Selected open-veiled mushrooms not exceeding 40 mm in diameter, with attached stems not exceeding the diameter of the cap, measured from the bottom of the veil scar.


2.1 Composition


As appropriate for the respective packing media.

2.1.1.1 Juice exuding from the mushrooms.

2.1.1.2 Water, salt, spices, seasonings, soyabean sauce, vinegar, wine.

2.1.1.3 Sucrose, invert sugar syrup, dextrose, glucose syrup, dried glucose syrup .

2.1.1.4 Butter or other edible animal or vegetable fats or oils, including olive oil; milk, milk powder, or cream. If butter is added, it must amount to not less than 3% m/m of the final product.

2.1.1.5 Starches - natural (native), physically or enzymatically modified - only when butter or other edible animal or vegetable fats or oils are ingredients.

2.1.1.6 Wheat or corn flour.

2.1.2 Packing Media

In addition to the provisions for packing media in Section 3.1.3 of the Codex Standard for Certain Canned Vegetables, the following packing media may apply:

2.1.2.1 Juice exuding from the mushrooms.

2.1.2.2 Butter or butter sauce.

1 The mushrooms (Agaricus spp) in this Standard are commonly known as “white mushroom” or “Paris

mushroom” or “button mushroom”.


2.1.2.3 Cream sauce.

2.1.2.4 Sauce other than a butter or cream sauce.

2.1.2.5 Vinegar.

2.1.2.6 Oil.

2.1.2.7 Wine.


2.2.1 Colour

2.2.1.1 The mushroom portion of the product shall have normal colour characteristics of the variety of the canned mushrooms. Canned mushrooms of special types and containing special permitted ingredients shall be considered of characteristic colour when there is no abnormal discolouration for the respective ingredients used.

2.2.1.2 The liquid medium in water, brine and/or juice exuding from the mushrooms shall be either clear or slightly turbid and yellow to light brown in colour.

2.2.2 Texture

The mushrooms in water, brine, and/or juice exuding from the mushrooms shall be firm and substantially intact.


Defects Definition Tolerances

(a) Spotted mushrooms

a mushroom is spotted when it presents a dark brown to brown spot diameter upper to 3 mm or when it is very speckled (more than 10 spots).

5% by weight

(b) Traces of casing material

mushroom or piece of mushroom on which remains a part of root and\or soil and\or grit, or any other extraneous matter, whether of mineral or organic origin, of more than 2 mm in diameter attached or not to the mushroom.

5% by weight of affected product

(c) Open mushroom for “buttons” and “whole mushrooms”:

a mushroom is opened if small strips are visible on at least half of the circumference and if the distance between the cap and the stem is up to 4 mm.

10% by count

(d) Broken mushroom or pieces of mushroom or mushrooms with detached caps or stems for “buttons”, “whole mushrooms” and “grilling mushrooms”

mushroom which is missing at least the quarter of the cap, caps and only stems.

10% by weight

2.2.4 Uniformity

For styles in general, 10%, by count, of the units for the respective style may exceed the specified stem length or size.

3. FOOD ADDITIVES

3.1 Thickeneners, emulsifiers and stabilizers used in accordance with Table 3 of the General Standard for Food Additives (CODEX STAN 192-1995) for Food Category 04.2.2.4 are acceptable for use in canned mushrooms in sauce only.


3.2 Only the colour listed below is permitted for use in canned mushroom in sauce.


150a Caramel I – plain caramel GMP

150c Caramel III – ammonia caramel 50,000 mg/kg

150d Caramel IV - sulfite ammonia caramel 50,000 mg/kg

3.3 Flavour enhancers used in accordance with Table 3 of the General Standard for Food Additives (CODEX STAN 192-1995) for Food Category 04.2.2.4 are acceptable for use in canned mushrooms.

4. WEIGHTS AND MEASURES


4.1.1 Canned mushrooms in water; brine, and/or exuded juices; vinegar; wine and oil packs.

The drained weight of the product shall be not less than 53% of the weight of distilled water at 20oC

which the sealed container will hold when completely filled.

4.1.2 Canned mushrooms in sauce packs

The drained mushroom portion, after washing off the sauce or liquid, shall be not less than 27.5% of the total product weight.

5. LABELLING

5.1 Name of the Product

5.1.1 The following styles shall be included as part of the name or in close proximity to the name: “Buttons”, “Sliced Buttons”, “Whole”, “Sliced” or “Sliced Whole”, “Random Sliced”, “Quarters”, “Stems and Pieces (Cut)”, “Grilling”, as appropriate.

5.1.2 A declaration of any special sauce which characterizes the product, e.g. “With X” or “In X” when appropriate. If the declaration is “With (or “In”) Butter Sauce”, the fat used shall only be butter fat.

STANDARD FOR OLIVE OILS AND OLIVE POMACE OILS

CODEX STAN 33-1981

Adopted in 1981. Revision: 1989, 2003, 2015. Amendment: 2009, 2013.

Formerly CAC/RS 33-1970.

CODEX STAN 33-1981

2

1. SCOPE

This standard applies to olive oils and olive-pomace oils described in Section 2 presented in a state for human consumption.

2. DESCRIPTION

Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds.

Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decanting, centrifuging and filtration.

Olive-pomace oil is the oil obtained by treating olive pomace with solvents other than halogenated solvents or by other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds.


Extra virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and whose other characteristics correspond to those laid down for this category.

Virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams and whose other characteristics correspond to those laid down for this category.

Ordinary virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and whose other characteristics correspond to those laid down for this category

1.

Refined olive oil: olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those laid down for this category

1.

Olive oil: oil consisting of a blend of refined olive oil and virgin olive oils suitable for human consumption. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those laid down for this category

2.

Refined olive-pomace oil: oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those laid down for this category

1.

Olive-pomace oil: oil consisting of a blend of refined olive-pomace oil and virgin olive oils. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those laid down for this category

2.

Organoleptic characteristics (odour and taste) of virgin olive oils

Median of the defect Median of the fruity attribute

Extra virgin olive oil Me = 0 Me > 0

Virgin olive oil 0 < Me 2.5 Me > 0

Ordinary virgin olive oil 2.5 < Me 6.0 *

* or when the median of the defect is less than or equal to 2.5 and the median of the fruity attribute is equal to 0.

1 This product may only be sold direct to the consumer if permitted in the country of retail sale.

2 The country of retail sale may require a more specific designation.

CODEX STAN 33-1981

3

Fatty acid composition as determined by gas chromatography (% total fatty acids)

Virgin olive oils Olive oil

Refined olive oil

Olive-pomace oil

Refined olive-pomace oil

Fatty acid

C14:0 0.0 - 0.05 0.0 - 0.05 0.0 - 0.05

C16:0 7.5 – 20.0 7.5 - 20.0 7.5 - 20.0

C16:1 0.3 - 3.5 0.3 - 3.5 0.3 - 3.5

C17:0 0.0 - 0.3 0.0 - 0.3 0.0 - 0.3

C17:1 0.0 - 0.3 0.0 - 0.3 0.0 - 0.3

C18:0 0.5 - 5.0 0.5 - 5.0 0.5 - 5.0

C18:1 55.0 - 83.0 55.0 - 83.0 55.0 - 83.0

C18:2 3.5 – 21.0 3.5 - 21.0 3.5 - 21.0

C18:33

C20:0 0.0 - 0.6 0.0 - 0.6 0.0 - 0.6

C20:1 0.0 - 0.4 0.0 - 0.4 0.0 - 0.4

C22:0 0.0 - 0.2 0.0 - 0.2 0.0 - 0.3

C24:0 0.0 - 0.2 0.0 - 0.2 0.0 - 0.2

Trans fatty acids

C18:1 T 0.0 - 0.05 0.0 - 0.20 0.0 - 0.40

C18:2 T + C18:3 T 0.0 - 0.05 0.0 - 0.30 0.0 - 0.35

Sterol and triterpene dialcohol composition

Desmethylsterol composition ( % total sterols)

Cholesterol 0.5

Brassicasterol 0.2 for olive-pomace oils

0.1 for other grades

Campesterol 4.0

Stigmasterol < campesterol

Delta-7-stigmastenol 0.5

Beta-sitosterol + delta-5-avenasterol + delta-5-23-stigmastadienol + clerosterol + sitostanol + delta-5-24-stigmastadienol

93.0

Minimum value for total sterols

Virgin olive oils )

Refined olive oil ) 1,000 mg/kg

Olive oil )

Refined olive-pomace oil 1,800 mg/kg

Olive-pomace oil 1,600 mg/kg

3 Pending the results of IOOC survey and further consideration by the Committee on Fats and Oils, national limits may remain in place.

CODEX STAN 33-1981

4

Maximum erythrodiol and uvaol content (% total sterols)

Virgin olive oils )

Refined olive oil ) 4.5

Olive oil )

Wax content

Level

Virgin olive oils ≤ 250 mg/kg

Refined olive oil ≤ 350 mg/kg

Olive oil ≤ 350 mg/kg

Refined olive-pomace oil > 350 mg/kg

Olive-pomace oil > 350 mg/kg

Maximum difference between the actual and theoretical ECN 42 triglyceride content

Virgin olive oils 0.2

Refined olive oil 0.3

Olive oil 0.3

Olive-pomace oils 0.5

Maximum stigmastadiene content

Virgin olive oils 0.15 mg/kg

Peroxide value

Virgin olive oils <20 milliequivalents of active oxygen/kg oil

Refined olive oil <5 milliequivalents of active oxygen/kg oil

Olive oil


Olive-pomace oil

<15 milliequivalents of active oxygen/kg oil

< 5 milliequivalents of active oxygen/kg oil

< 15 milliequivalents of active oxygen/kg oil

Absorbency in ultra-violet K270

Absorbency in ultra-violet at 270 nm Delta K

Extra virgin olive oil 0.22 0.01

Virgin olive oil 0.25 0.01

Ordinary virgin olive oil 0.30 (*) 0.01

Refined olive oil 1.10 0.16

Olive oil 0.90 0.15


Olive-pomace oil

2.00

1.70

0.20

0.18

* After passage of the sample through activated alumina, absorbency at 270 nm shall be equal to or less than 0.11.

CODEX STAN 33-1981

5

4. FOOD ADDITIVES

4.1 Virgin olive oils

No additives are permitted in these products.

4.2 Refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil

The addition of alpha-tocopherols (d-alpha tocopherol (INS 307a); mixed tocopherol concentrate (INS 307b); dl-alpha-tocopherol (INS 307c)) to the above products is permitted to restore natural tocopherol lost in the refining process. The concentration of alpha-tocopherol in the final product shall not exceed 200 mg/kg.

5. CONTAMINANTS

5.1 The products covered by this Standard shall comply with the Maximum Levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).

5.2 Pesticide residues

The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.

5.3 Halogenated solvents

Maximum content of each halogenated solvent 0.1 mg/kg

Maximum content of the sum of all halogenated solvents 0.2 mg/kg

6. HYGIENE

It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CAC/GL 21-1997).

7. LABELLING

The products shall be labelled in accordance with the General Standard for Labelling of Prepackaged Foods (CODEX STAN 1 – 1985).

7.1 Name of the food

The name of the product shall be consistent with the descriptions as shown in Section 3 of this standard. In no case shall the designation ‘olive oil’ be used to refer to olive-pomace oils.

7.2 Labelling of Non-Retail Containers

Information on the above labelling requirements shall be given either on the container or in accompanying documents, except that the name of the food, lot identification and the name and address of the manufacturer or packer shall appear on the container.

However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

8. METHODS OF ANALYSIS AND SAMPLING

Determination of the organoleptic characteristics

According to COI/T.20/Doc. no. 15.

Determination of free acidity

According to ISO 660 1996, amended 2003 or AOCS Cd 3d-63(03).

Determination of the fatty acid composition

According to COI/T.20/Doc. no. 24 and ISO 5508:1990 and AOCS Ch 2-91(02) or AOCS Ce 1f-96 (02). For Sample preparation ISO 5509:2000 or AOCS Cc 2-66(97)

CODEX STAN 33-1981

6

Determination of trans fatty acids content

According to COI/T.20/Doc no. 17 or ISO 15304:2002 or AOCS Ce 1f-96 (02).

Determination of wax content

According to COI/T.20/Doc. no. 18 or AOCS Ch 8-02 (02).

Calculation of the difference between the actual and theoretical ECN 42 triglyceride content

According to COI/T.20/Doc. no. 20 or AOCS Ce 5b-89 (97).

Determination of sterol composition and content

According to COI/T.20/Doc. no. 10 or ISO 12228:1999 or AOCS Ch 6-91 (97).

Determination of erythrodiol content

According to COI/T.20/doc. No 30-2011.

Determination of stigmastadienes

According to COl/T.20/Doc. no. 11 or ISO 15788-1:1999 or AOCS Cd 26-96 (03) or ISO 15788-2:2003.

Determination of the peroxide value

According to ISO 3960:2001 or AOCS Cd 8b-90 (03).

Determination of the absorbency in ultra-violet


Determination of alpha-tocopherol

According to ISO 9936:1997.

Detection of traces of halogenated solvents

According to COI/T.20/Doc. no. 8.

Sampling

According to ISO 661:1989 and ISO 5555:2001.

CODEX STAN 33-1981

7

APPENDIX

OTHER QUALITY AND COMPOSITION FACTORS

These quality and composition factors are supplementary information to the essential composition and quality factors of the standard. A product, which meets the essential quality and composition factors but does not meet these supplementary factors, may still conform to the standard.

1. QUALITY CHARACTERISTICS

Maximum level

Moisture and volatile matter:

Virgin olive oils 0.2 %

Refined olive oil 0.1 %

Olive oil 0.1 %

Refined olive-pomace oil 0.1 %

Olive-pomace oil 0.1 %

Insoluble impurities:



Olive oil 0.05 %



Trace metals:

Iron (Fe) 3 mg/kg

Copper (Cu) 0.1 mg/kg

Organoleptic characteristics:

Virgin olive oils:

See Section 3 of Standard.

Others:

Odour Taste Colour

Refined olive oil acceptable acceptable light yellow

Olive oil good good light, yellow to green

Refined olive-pomace oil acceptable acceptable light, yellow to brownish yellow

Olive-pomace oil acceptable acceptable light, yellow to green

Appearance at 20°C for 24 hours:

Refined olive oil, olive oil, refined olive-pomace oil, olive-pomace oil:

Limpid

CODEX STAN 33-1981

8

2. COMPOSITION CHARACTERISTICS

Saturated fatty acids at the 2-position in the triglyceride (sum of palmitic & stearic acids):

Maximum level



Olive oil 1.8 %



3. CHEMICAL AND PHYSICAL CHARACTERISTICS

Relative density (20°C/water at 20°C): 0.910-0.916

Refractive index (n20

D ):

Virgin olive oils

Refined olive oil 1.4677-1.4705

Olive oil

Olive-pomace oils 1.4680-1.4707

Saponification value (mg KOH/g oil):

Virgin olive oils

Refined olive oil 184-196

Olive oil

Olive-pomace oils 182-193

Iodine value (Wijs):

Virgin olive oils

Refined olive oil 75-94

Olive oil

Olive-pomace oils 75-92

Unsaponifiable matter:

Maximum level

Virgin olive oils

Refined olive oil 15 g/kg

Olive oil

Olive-pomace oils 30 g/kg

Absorbency in ultra-violet K232

Absorbency in ultra-violet at 232 nm

Extra virgin olive oil 2.504

Virgin olive oil 2.604

4 The country of retail sale may require compliance with these limits when the oil is made available to the end consumer.

CODEX STAN 33-1981

9


Determination of moisture and volatile matter


Determination of the insoluble impurities in light petroleum


Determination of trace metals (iron, copper)

According to ISO 8294:1994 or AOAC 990.05.

Determination of saponification value

According to ISO 3657:2002 or AOCS Cd 3-25 (03).

Determination of unsaponifiable matter

According to ISO 3596:2000 or ISO 18609:2000 or AOCS Ca 6b-53 (01).

Determination of the fatty acids in the 2-position of the triglycerides

According to ISO 6800:1997 or AOCS Ch 3-91 (97).

Determination of relative density

According to IUPAC 2.101, with the appropriate conversion factor.

Determination of refractive index

According to ISO 6320:2000 or AOCS Cc 7-25 (02).

Determination of iodine value

According to ISO 3961:1996 or AOAC 993.20 or AOCS Cd 1d-92 (97) or NMKL 39(2003)

Determination of the organoleptic characteristics

According to COl/T.20/Doc. no. 15.

Determination of the absorbency in ultra-violet


Sampling

According to ISO 661:1989 and ISO 5555:2001.

STANDARD FOR CANNED SARDINES AND SARDINE-TYPE PRODUCTS

CODEX STAN 94 – 1981

Formerly CAC/RS 94-1978.

Adopted 1981. Revisions: 1995, 2007. Amendments: 1979, 1989, 2011, 2013, 2016.

CODEX STAN 94 – 1981 2

1. SCOPE

This standard applies to canned sardines and sardine-type products packed in water or oil or other suitable packing medium. It does not apply to speciality products where fish content constitute less than 50% m/m of the net contents of the can.

2. DESCRIPTION


Canned sardines or sardine type products are prepared from fresh or frozen fish of the following species:

Sardina pilchardus

Sardinops melanostictus, S. neopilchardus, S. ocellatus, S. sagax, S. caeruleus,

Sardinella aurita, S. brasiliensis, S. maderensis, S. longiceps, S. gibbosa

Clupea harengus

Clupea bentincki

Sprattus sprattus

Hyperlophus vittatus

Nematalosa vlaminghi

Etrumeus teres

Ethmidium maculatum

Engraulis anchoita, E. mordax, E. ringens

Opisthonema oglinum

Head and gills shall be completely removed; scales and/or tail may be removed. The fish may be eviscerated. If eviscerated, it shall be practically free from visceral parts other than roe, milt or kidney. If ungutted, it shall be practically free from undigested feed or used feed.

2.2 Process Definition

The products are packed in hermetically sealed containers and shall have received a processing treatment sufficient to ensure commercial sterility.

2.3 Presentation

Any presentation of the product shall be permitted provided that it:

(i) contains at least two fish in each can; and

(ii) meets all requirements of this standard; and

(iii) is adequately described on the label to avoid confusing or misleading the consumer;

(iv) contains only one fish species.


3.1 Raw material

The products shall be prepared from sound fish of the species listed under sub-Section 2.1 which are of a quality fit to be sold fresh for human consumption.

3.2 Other Ingredients

The packing medium and all other ingredients used shall be of food grade quality and conform to all applicable Codex standards.

3.3. Decomposition

The products shall not contain more than 10 mg/100 g of histamine based on the average of the sample unit tested.

3.4 Final Product

Products shall meet the requirements of this Standard when lots examined in accordance with Section 9 comply with provisions set out in Section 8. Product shall be examined by the methods given in Section 7.


4. FOOD ADDITIVES

Only the use of the following additives is permitted.

INS Number

Additive Name Maximum Level in the Product

Thickeners and Gelling Agents (for use in packing media only)

400 Alginic acid

GMP

401 Sodium alginate

402 Potassium alginate

404 Calcium alginate

406 Agar

407 Carrageenan

407a Processed Euchema Seaweed (PES)

410 Carob bean gum

412 Guar gum

413 Tragacanth gum

415 Xanthan gum

440 Pectins

466 Sodium carboxymethyl cellulose (cellulose gum)

Modified Starches

1401 Acid treated starch

GMP

1402 Alkaline treated starch

1404 Oxidized starches

1410 Monostarch phosphate

1412 Distarch phosphate

1413 Phosphated distarch phosphate

1414 Acetylated distarch phosphate

1420 Starch acetate

1422 Acetylated distarch adipate

1440 Hydroxypropyl starch

1442 Hydroxypropyl distarch phosphate

Acidity Regulators

260 Acetic acid, glacial

GMP 270 Lactic acid (L-, D-, and DL-)

330 Citric acid

Only natural flavouring substances, natural flavouring complexes and smoke flavourings are permitted in products covered by this Standard and should be used in accordance with the Guidelines for the Use of Flavouring (CAC/GL 66-2008).

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5. HYGIENE AND HANDLING

It is recommended that the products covered by the provisions in the Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003), the Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979) and other relevant Codex Codes of Hygienic Practice and Codes of Practice.

The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CAC/GL 21-1997).

When tested by appropriate methods of sampling and examination as prescribed by the Codex Alimentarius Commission, the product:

(i) shall be free from micro-organisms capable of development under normal conditions of storage;

(ii) no sample unit shall contain histamine that exceeds 20 mg per 100 g;

(iii) shall not contain any other substance including substances derived from microorganisms in amounts which may represent a hazard to health in accordance with standards established by the Codex Alimentarius Commission;

(iv) shall be free from container integrity defects which may compromise the hermetic seal.

6. LABELLING

In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the following specific provisions apply:

6.1 Name of the Food

The name of the product shall be:

(i) "Sardines" (to be reserved exclusively for Sardina pilchardus (Walbaum)); or

(ii) "X sardines" where “X” is the name of a country, a geographic area, the species, or the common name of the species, or any combination of these elements in accordance with the law and custom of the country in which the product is sold, and in a manner not to mislead the consumer.

The name of the packing medium shall form part of the name of the food.

If the fish has been smoked or smoke flavoured, this information shall appear on the label in close proximity to the name.

In addition, the label shall include other descriptive terms that will avoid misleading or confusing the consumer.

7. SAMPLING, EXAMINATION AND ANALYSES

7.1 Sampling

(i) Sampling of lots for examination of the final product as prescribed in Section 3.4 shall be in accordance with an appropriate sampling plan with an AQL of 6.5;

(ii) Sampling of lots for examination of net weight and drained weight where appropriate shall be carried out in accordance with an appropriate sampling plan meeting the criteria established by the CAC.

7.2 Sensory and Physical Examination

Samples taken for sensory and physical examination shall be assessed by persons trained in such examination and in accordance with Annex A and the Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories (CAC/GL 31 - 1999).

7.3 Determination of Net Weight

Net contents of all sample units shall be determined by the following procedure:

(i) Weigh the unopened container.

(ii) Open the container and remove the contents.

(iii) Weigh the empty container, (including the end) after removing excess liquid and adhering meat.

(iv) Subtract the weight of the empty container from the weight of the unopened container. The resultant figure will be the net content.

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7.4 Determination of Drained Weight

The drained weight of all sample units shall be determined by the following procedure:

(i) Maintain the container at a temperature between 20C and 30C for a minimum of 12 hours prior to examination.

(ii) Open and tilt the container to distribute the contents on a pre-weighed circular sieve which consists of wire mesh with square openings of 2.8 mm x 2.8 mm.

(iii) Incline the sieve at an angle of approximately 17-20 and allow the fish to drain for two minutes, measured from the time the product is poured into the sieve.

(iv) Weigh the sieve containing the drained fish.

(v) The weight of drained fish is obtained by subtracting the weight of the sieve from the weight of the sieve and drained product.

7.5 Procedure for Packs in Sauces (washed drained weight)

(i) Maintain the container at a temperature between 20C and 30C for a minimum of 12 hours prior to examination.

(ii) Open and tilt the container and wash the covering sauce and then the full contents with hot tap water

(approx. 40C), using a wash bottle (e.g. plastic) on the tared circular sieve.

(iii) Wash the contents of the sieve with hot water until free of adhering sauce; where necessary separate optional ingredients (spices, vegetables, fruits) with pincers. Incline the sieve at an angle of

approximately 17-20 and allow the fish to drain two minutes, measured from the time the washing procedure has finished.

(iv) Remove adhering water from the bottom of the sieve by use of paper towel. Weigh the sieve containing the washed drained fish.

(v) The washed drained weight is obtained by subtracting the weight of the sieve from the weight of the sieve and drained product.

7.6 Determination of histamine

Methods meeting the following method performance criteria may be used:

ML (mg/100g) Minimum applicable range (mg/100 g)

LOD (mg/100 g)

LOQ (mg/100g)

RSDR (%)

Recovery Applicable methods that meet the criteria

10 (average) 8 – 12 1 2 16.0 90 – 107 AOAC 977.13 | NMKL 99, 2013 NMKL 196, 2013

20 (each unit) 16 – 24 2 4 14.4 90 – 107 AOAC 977.13 | NMKL 99, 2013 NMKL 196, 2013

8. DEFINITION OF DEFECTIVES

A sample unit will be considered defective when it exhibits any of the properties defined below.

8.1 Foreign Matter

The presence in the sample unit of any matter, which has not been derived from the fish or the packing media, does not pose a threat to human health, and is readily recognized without magnification or is present at a level determined by any method including magnification that indicates non-compliance with good manufacturing and sanitation practices.

8.2 Odour/Flavour

A sample unit affected by persistent and distinct objectionable odours or flavours indicative of decomposition or rancidity.

8.3 Texture

(i) Excessively mushy flesh uncharacteristic of the species in the presentation.

(ii) Excessively tough or fibrous flesh uncharacteristic of the species in the presentation.


8.4 Discolouration

A sample unit affected by distinct discolouration indicative of decomposition or rancidity or by sulphide staining of more than 5% of the fish by weight in the sample unit.

8.5 Objectionable Matter

A sample unit affected by Struvite crystals - any struvite crystal greater than 5 mm in length.

9. LOT ACCEPTANCE

A lot will be considered as meeting the requirements of this standard when:

(i) the total number of defectives as classified according to section 8 does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5;

(ii) the total number of sample units not meeting the presentation defined in 2.3 does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5;

(iii) the average net weight or the average drained weight where appropriate of all sample units examined is not less than the declared weight, and provided there is no unreasonable shortage in any individual container;

(iv) the Food Additives, Hygiene and Labelling requirements of Sections 4, 5 and 6 are met.


ANNEX "A"

SENSORY AND PHYSICAL EXAMINATION

1. Complete external can examination for the presence of container integrity defects or can ends which may be distorted outwards.

2. Open can and complete weight determination according to defined procedures in Sections 7.3, 7.4 and 7.5.

3. Carefully remove product and examine for discolouration, foreign matter and struvite crystals. The presence of a hard bone is an indicator of underprocessing and will require an evaluation for sterility.

4. Assess odour, flavour and texture in accordance with the Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories (CAC/GL 31-1999).



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Technical Specifications of

RATION

Commodity code: PPFRTN000

Version: 15.0

Date of issue: 25 May 2015

Developed: Van Hoan NGUYEN

Reviewed: Van Hoan NGUYEN, Charles JELENSPERGER, Shane PRIGGE

Approved: Isabelle MBALLA

1. SCOPE

This specification applied for Ration that WFP purchase and distribute to beneficiaries. As per

contractual agreement, the Ration may include some or all of the commodities listed at table 1.

The proportion of each commodity in the ration will be specified in the contract.

Table 1: List of commodities of Ration

No Commodity No Commodity

1 White Rice 5% 15 Canned Chicken Luncheon

meat

2 Bulgur Wheat 16 Canned Mackerel

3 Split Lentil 17 Canned Tuna

4 Whole Lentil 18 Canned Sardines

5 Chickpeas 19 Canned Fava Beans

6 Beans 20 Canned Chickpeas

7 Fortified Wheat Flour 21 Cheddar cheese

8 Pasta (Macaroni, Spaghetti,

Vermicelli)

22 Cream cheese

9 White Sugar 150 23 Black tea

10 Iodized Salt 24 Dates

11 Sunflower Oil 25 Jam

12 Palm oil 26 Coffee

13 Tomato Paste 27 Tahini

14 Canned Beef 28 Halva

2. GENERAL REQUIREMENTS

Unless otherwise specified in the contracts, all commodities in the Ration must comply with

the following guidelines or standards of Codex Alimentarius:

2 / 24

Recommended International Code of Practice: General Principles of Food Hygiene

CAC/RCP 1-1969 Rev 4 - 2003 including Annex “Hazard Analysis and Critical Control

Point (HACCP) System and Guidelines for its application”, of the Codex Alimentarius.

General principles for addition of essential nutrients to foods: CAC/GL 09-1987 (amended

1989, 1991), of the Codex Alimentarius.

General standard for the labelling of prepacked foods: CODEX STAN 1-1985, of the Codex

Alimentarius.

3. PRODUCT SPECIFICATIONS

Quality of all commodities in the Ration must meet WFP specifications (for certain commodities

at the following link:

http://foodqualityandsafety.wfp.org/specifications;jsessionid=38613B2681405F4A3938B1F98

E66ADB8)

and local, international standards for these commodities.

Specific requirements for packaging, marking and analytical requirements are showed at

following paragraphs.

4. SHELF LIFE

Shelf life of commodities shall be specified in the contract.

5. PACKAGING REQUIREMENT

Primary packaging

The products covered by the provisions of this specification must be packed in appropriate

packaging which safeguard the hygienic, nutritional, technological, and organoleptic qualities

of the product. Unless otherwise specified in the contracts, primary packaging must comply

with general requirements showed in table 2.

Table 2: General requirements for primary packaging

Commodities Net weight/

volume Packaging requirements

Rice, Bulgur

Wheat, Split

lentil, Whole

lentil,

Chickpeas,

Beans, Wheat

flour1, Pasta,

Sugar, Salt

< 1kg bags Laminate 60PE/LDPE+12PETor equivalent. Bags must be well

sealed in order to prevent leakage during transport

1 to 5 kg

bags

Laminate 80PE/LDPE+12PETor equivalent. Bags must be well

sealed in order to prevent leakage during transport

Rice, Bulgur

Wheat, Split

lentil, Whole

lentil,

>5 to 25 kg

bags2

New uniform strong polypropylene (PP) bag fit for export and

multiple handing. Density: Min. 80 grams per square meter.

1 Or Wheat flour can be packed in same packaging for >5-25kg bags 2 Do not include in the secondary packaging. Two percent of spare printed bags as per marking requirements

must be shipped along with the cargo and included in the price.

http://foodqualityandsafety.wfp.org/specifications;jsessionid=38613B2681405F4A3938B1F98E66ADB8


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Chickpeas,

Beans, Wheat

flour

Bags made of woven PP are to be given special food grade

“ultraviolet” treatment. Construction of fabric must be solid to

sustain harsh handling. Bags shall be double stitched.

Oil

1.0 or 1.5

litres bottle

Made of Polyethylene Terephtalate (PET). They shall be

hermetically closed thanks to a safety device. PET bottles shall be

suitable for foodstuff, clean and free from any abnormal odor.

3 to 5 litres

jerry cans

(plastic)

High Density Polyethylene (HDPE), with heat-sealed membranes

and screw-top lids. They shall be made by blow-molding and be

seamless so that they can not leak (except at the closure) unless

ruptured. The containers must be suitable for foodstuffs, have

stoppers fitted with safety devices and must be hermetically sealed.

The containers shall have two flat walls, a built-in handle and a

screw top.

Specifications:

- Material: HDPE

- Color: white/translucent

- Net weight: 200gm minimum for 5 litres empty jerry cans.

- Rated capacity: 3.0 or 5.0 litres

- Screw cap with inner plug

Typical wall thickness: 1.0 mm (middle of side panels)

Tomato paste

Canned fish

Canned beef

0.2 to 0.5

kg can

The metal containers (tins) must be coated internally and

externally with lacquers appropriate for the product. Specifications

and guarantees for the material, lacquers and other treatments used

shall be available. Likewise, the facility must obtain the acceptable

ranges and limits for the double seam dimensions and other

characteristics of the filled can specific to the can type, size and

supplier. Together with fill standards required for the product,

these specifications will be used to ensure the finished product is

hermetically sealed during the seaming operation.

Canned

beans,

chickpeas

0.5 to 1.0

kg can

Secondary packaging

Unless otherwise specified in the contracts, except >5kg bags of Rice, Bulgur Wheat, Split

lentil, Whole lentil, Chickpeas, Beans, all commodities of the Ration shall be packed in one

carton box of strong, uniform, fit for storage and multiple handling. General requirements for

carton box is showed in table 3.

All weak, torn, dirty, used or unserviceable cartons to be rejected outright and shall be replaced

at supplier’s cost.

Two percent of spare printed carton as per marking requirements must be shipped along with

the cargo and included in the price.

Table 3: Requirements for Carton

Net weight Packaging requirements

Max. 20kg

New, strong cardboard cartons, manufactured from well-constructed double

walled corrugated board (5 ply) with a specific weight of approximately 750

grams per square meter.

- Cartons should have burst strength of approximately 61 pounds per inch or

equivalent.

- Carton seams should be glued, stapled.

4 / 24

Cartons shall be fully filled and stacked well for maximum strength. Slip

sheets or plywood should be placed inside each container to provide the

required stacking strength. Pallets with appropriate stacking configuration

could also be used.

5. MARKING

Requirements for bags, cans and cartons… shall be specified in the contract.

6. ANALYTICAL REQUIREMENTS

The principal tests in table 4-30 must be performed in order to check if the quality of

commodities in the Ration meets WFP requirements. Additional tests may be defined in case

of further quality assessment is required.

List of tests of commodities in the Ration would be updated and showed at:

http://foodqualityandsafety.wfp.org/specifications;jsessionid=38613B2681405F4A3938B1F98

E66ADB8

Table 4: List of compulsory tests and reference method for RICE 5% (Version 14.1_For

Syria)

No Tests Requirements Reference method

(or equivalent)

1 Moisture Max. 14.0 % ISO 7301

2 Protein content Min 7.0 % ISO 7301

3 Ash content (total ash) Max. 0.5 % ISO 7301

4 Damaged and yellow kernels Max. 0.45 % ISO 7301

5 Rotten kernels Max. 0.5 % ISO 7301

6 Unripe and red kernels Max. 2.0 % ISO 7301

7 Chalky kernels Max. 3.0 % ISO 7301

8 Broken kernels Max. 5.0 % ISO 7301

9 Paddy kernels Max. 0.01 % ISO 7301

10 Extraneous matter Max. 0.15 % ISO 7301

11 Dead insect (in part or

whole)

Max. 30 per 100kg ISO 7301

12 Live insect Nil ISO 7301

13 Arsenic (inorganic) Max.0.2 ppm AOAC 986.15

14 Cadmium Max.0.4 ppm AOAC 999.10

15 Pesticide residues Showed at:

http://www.codexalimentarius.

net/pestres/

data/commodities/details.html

?id=158

EU 15662

16 Phoxim 0.01 mg/kg

17 Methyl bromide 0.01 mg/kg

18 Ochratoxin A Max. 5.0 ppb AOAC 2000.3

19 Milling degree Well milled ISO 7301

20 Organoleptic quality Natural odour, colour,

bright appearance

Visual inspection



5 / 24

21 Average kernel length (only

if required)

As per contractual

agreement

Table 5: List of compulsory tests and reference method for BULGUR WHEAT (WFP spec

reference: V13.0, 20 September 2013)


(or equivalent)

1 Moisture 13.0 % max. (by weight) ISO 712: 2009

2 Organoleptic

Natural smell, taste and

color

Organoleptic

examination

Kernel Size

3 - Over 2.5mm 1.0% max. (by weight)

4 - Between 1.5mm- 2.5mm 98.5% max. (by weight)

5 - Under 1.5mm 0.5% max. (by weight)

6 Purity 99.9% min. (by weight) Visual examination

7 Impurities 0.1% max. (by weight) Visual examination

8

Scorched kernel (whole, or

parts) 0.2% max. (by weight)

Visual examination

9 Ungelatinized kernels 1.0% max. (by weight) Visual examination

10 Total ash

1.75% max. (by weight,

on dry basis) ISO 2171:2007

11 Ash insoluble in acid

0.3% max. (by weight, on

dry basis) ISO 5985:2002

12

Protein 9.3% min. (by weight, on

dry basis) AOAC 981.10

ISO 20483:2006

13 Crude fibres

2.3% max. (by weight, on

dry basis) AOAC 962.09

14 Mesophyllic aerobic bacteria 10,000 cfu per g max. ICC No 125

15 Coliforms 100 cfu per g max. AACC 42-11

16 Salmonella 0 cfu per 25g max. AOAC 2005.03

17 Escherichia Coli <10 cfu per g max. AACC 42-25B

18

Yeasts and moulds 1,000 cfu per g max. ICC No 146

AACC 42-50

19 GMO (only if required)

Negative (< 0.9% of GMO

material)

6 / 24

Table 6: List of compulsory tests and reference method for SPLIT LENTIL (WFP spec reference:

V1.0, 27 March 2011)


(or equivalent)

1 Moisture 12% max ICC No 110

ISO 712-2009

2 Total damage 2% max

3 Total foreign material 1% max

4 Unhusked grains 1% max

5 Broken 2% max

6 Discoloured 1% max

7 Cooking time 15 minutes (no soaking)

8 Organoleptic Clean and bright

appearance, Natural smell

9 Live insect Nil Visual

10 Aflatoxin 20 ppb max ISO 16050

11 GMO (only if required) Negative

Table 7: List of compulsory tests and reference methods for WHOLE LENTIL (WFP spec

reference: V13.0, 27, February, 2013)

No Parameters Recommended level

Reference methods (or

equivalent)

1 Moisture 14.0% max ISO 712-2009

2 Peeled, split and

broken 3.5 % max ISO 605

3 Insect damaged 1.0% max Visual inspection

4 Total damage 3.5% max Visual inspection

5 Inorganic material 0.2% max Visual inspection

6 Total foreign material 0.5% max Visual inspection

7 Minimum Size 3mm diameter ISO 605

8 Organoleptic Clean and bright appearance,

Natural smell ISO 605

9 Live insect Nil Visual inspection

10 Color As per contractual agreement Visual inspection

7 / 24

Table 8: List of compulsory tests and reference methods for CHICKPEAS

No Parameters Recommended level

Reference

methods (Or

equivalent)

1 Moisture: 12 % max

ICC No 110

ISO 712-2009

2 Foreign matter 1 % max by weight ISO 2591-1

3 Size 8-9 mm, 90% min by weight ISO 2591-1

4 Undersize 3 % max by weight ISO 3310-2

5 Spoilt kernels 3 % max by weight ISO 3310-2

6 Broken 3 % max by weight ISO 3310-2

7 Mixing ratio 10% max by weight ISO 3310-2

8 Goat and unmatured 5% max by weight ISO 3310-2

9 Cooking time 60-90 minutes after 24 h soaking

10 Organoleptic Natural taste, smell and color

11 Live insect Nil Visual

12 Aflatoxin 20 ppb ISO 16050

13 GMO (Only if required)

Table 9: List of compulsory tests and reference methods for BEANS

No Requirements Maximum limits

Reference method

(or equivalent)

1 Foreign matter, % m/m 0.75

ISO 605

2 Inorganic matter, % m/m 0.2

3 Other edible grains, % m/m 0.2

4 Pest damaged grains, % m/m 2.0

5 Heat damaged grains, % m/m 0.2

6 Contrasting varieties, % m/m 1

7 Broken/split, % m/m 2.0

8 Discoloured, % m/m 1.0

9 Total defectives grains, % m/m 3.5

10 Filth, % m/m 0.1

11 Moisture, % m/m 14.0 ISO 24557

12

Total aflatoxin

(AFB1+AFB2+AFG1 +AFG2), ppb 10.0 ISO 16050

13 Live insect Nil

14 Cooking test 90 minutes for 12hrs soaking

15 Organoleptic quality Clean and bright appearance,

Natural odour

16 Colour and/or varieties As per contractual

agreement

8 / 24

Table 10: List of compulsory tests and reference method for FORTIFIED WHEAT FLOUR

(WFP spec reference: V4.0, 23 May 2011)


(or equivalent)

1 Organoleptic Pleasant smell; Typical taste and

color

2 Moisture content 14 % maximum ICC No 110

ISO 711-2009

3 Ash 0.65% maximum of dry matter ICC No. 104

4 Protein 11 % minimum of dry matter ICC No. 105

5 Zeleny index 30 ml minimum ICC No 116 & 118

ISO 5529

6 Delayed

sedimentation

Zeleny value + 5 ml minimum

7 Hagberg Falling

Number (HFN)

230 min. (incl. 60 sec

preparation)

ICC No 107

ISO 3093

8 Wet gluten 28 % minimum AACC 38-12A

ICC No 155

ISO 21415-1

9 Gluten index 85 % minimum ICC 155

AACC 3812

Chopin Alveograph

10 W 215 minimum AACC 54-30A

ISO 27971

11 P 80 minimum

12 L 80 minimum

13 Fatty acid maximum 120 mg KOH per 100

gram dry matter

ISO 7305

AOAC 14022

14 Vitamin A 1.0 mg/kg AOAC 992.04

AACC 86-03

15 Iron 15.0 mg/kg AOAC 944.02

AACC 40-41B

9 / 24

Table 11: List of compulsory tests and reference method for PASTA (WFP spec reference:

V14.0, 21 July 2014) (applicable for Macaroni, Spaghetti, Vermicelli)


(or equivalent)

1 It should be homogenous in

colour and shape, free of spots.

Free of off smell, moulds,

foreign material and insects.

Comply Organic, visual

examination

2 Length As per contractual

agreement

Measurement

3 Diameter As per contractual

agreement

Measurement

4 Thickness As per contractual

agreement

Measurement

5 Cooking test The product holds its shape

and texture after boiling it

for 10 minutes.

Cooking

6 Broken 3.0% max. by weight Visual examination

7 Moisture 13.0% max. by weight ISO 712

8 Protein 10.5-12.0% by weight AOAC 981.10

ISO 20483

9 Ash 0.9% max. by weight in

dry matter

ISO 2171

10 Cellulose 0.5% max. by weight

11 Ash insoluble in acid of dry

matter

0.15% max. by weight AOCS Ba 5b-68

12 Soluble solids 8.0% max. by weight

13 Sodium and potassium salts 1.0% max. by weight

14 Acidity (mg KOH per 100g dry

matter)

4.0 max. ISO 7305

15 Arsenic (As) 1.0 mg/kg max. AOAC 986.15

16 Lead (Pb) 2.0 mg/kg max. AOAC 999.11

17 Mercury (Hg) 1.0 mg/kg max. AOAC 971.21

18 Total plate count 10,000 cfu/g max. ICC No 125

AACC 42-11

19 Salmonella (per 25g) 0 cfu/25g AACC 42-25B

20 Escherichia Coli 0 cfu/g AOAC 991.14

21 Staphylococcus aureus 0 cfu/g AACC 42-30B

22 Yeast & Moulds 200 cfu/g max. ICC No 146

AACC 42-50

23 GMO (only if required) Negative (< 0.9% of GMO

material)

10 / 24

Table 12: List of compulsory tests and reference method for WHITE SUGAR 150 (WFP spec

reference: V14.0, 20 February 2014)


(or equivalent)

1 Taste Natural Sensorial examination

2 Smell Natural Sensorial examination

3 Colour of the solution 150 ICUMSA units max ICUMSA Method GS

2/3-10 (2011)

4 Moisture content 0.10% m/m max ICUMSA Method GS

2/1/3/9-15 (2007)

5 Conductivity ash 0.10% m/m max ICUMSA Method GS

2/3/9-17 (2011)

6 Polarization 99.5°Z min ICUMSA Method GS

1/2/3/9-1 (2011)

7 Invert sugar content 0.10% m/m max ICUMSA Method GS

2/3/9-5 (2011)

8 Coliforms 10 cfu/10g max ISO 4832

9 Salmonella Absent in 25 g ISO 6759

10 Yeast and Mould 20 cfu/10g max ICUMSA Method GS

2/3-47 (1998)

11 Sulphur dioxide (SO2) 70 mg/kg max ICUMSA Method GS

2/1/7/9-33 (2011)

12 Arsenic (As) 0.5 mg/kg max ICUMSA Method GS

2/3/9-25 (2007)

13 Lead (Pb) 0.5 mg/kg max ICUMSA Method GS

2/3-24 (1998)

14 Copper (Cu) 1.0 mg/kg max ICUMSA Method GS

9-9 (2013)

11 / 24

Table 13: List of compulsory tests and reference method for IODIZED SALT (WFP spec

reference: V13.1, 26 March 2013)


(or equivalent)

1 Organoleptic - Normal smell

- Colour: white

- 10g of salt in 100ml

water shall give a

colourless solution having

a neutral reaction

2 Particle size - min 85 % pass through

1.00 mm sieve

- max 20 % pass through

0.212 mm sieve

Or: as per specified in the

purchase contract.

3 Sodium chloride (NaCl) Min 97.0 % (m/m, on dry

matter) ISO 2481

4 Moisture content Max 3.0 % (m/m) ISO 2483:1973

5 Water insoluble matter Max 0.2 % (m/m) ISO 2479

6 Iodine 30.0 – 50.0 mg/kg ESPA/CN 109/84

7 Alkalinity (as Na2CO3) Max 0.1 % (m/m) ISO 3196

8 Acid insoluble matter Max 0.15 % (m/m) ISO 2479

9 Sulphate (as SO4) Max 0.5 % (m/m) ISO 2480

10 Arsenic (As) Max 0.5 mg/kg ECSS/SC 312-1982

11 Copper (Cu) Max 2.0 mg/kg ECSS/SC 144-1977

12 Lead (Pb) Max 2.0 mg/kg ECSS/SC 313-1982

13 Cadmium (Cd) Max 0.5 mg/kg ECSS/SC 314-1982

14 Mercury (Hg) Max 0.1 mg/kg ECSS/SC 312-1982

12 / 24

Table 14: List of compulsory tests and reference method for SUNFLOWER OIL (WFP spec

reference: V2.0, 20 May 2011)


(or equivalent)

1 Organoleptic Neutral/bland taste;

absence of foreign odours

and flavours

2 Moisture and volatile matter 0.2% maximum ISO 662:1998

AOCS Ca 2d-25

IUPAC 2.601

3 Insoluble impurities 0.05% maximum ISO 663:2007

AOCS Ca 3a-46

IUPAC 2.604

4

Free fatty acid 0.15% maximum expressed

as oleic acid

ISO 18395:2005

AOCS Ca 5a-40

AOAC 940.28

5 Acid value 0.6 mg maximum of

KOH/g oil

ISO 660:2009

AOCS Cd 3d-63

6 Color 5-1/4 inch Lovibond cell

Red: 1.5 maximum

Yellow: 15 maximum

BS 684-1.14:1998

AOCS Cc 13b-45

7 Soap content

0.005% maximum AOCS Cc 15-60

BS 684 Section 2.5

8 Peroxide number

2 milliequivalents

maximum of active oxygen

per kg oil

ISO 3960:2007

BS 684-2.14:2001

AOCS Cd 8-53

AOAC 965.33

IUPAC 2.501

9 Saponification value 188-194 mg KOH/g oil ISO 3657:2002

AOCS Cd 3-25

10 Iodine value

118– 141 g / 100g oil ISO 3961:2009

AOAC 993.20

IUPAC 2.205

11 Unsaponifiable matter

1.5% maximum ISO 18609:2000

ISO 3596:2000

AOCS Ca 6a – 40

IUPAC 2.401

12 Refractive index (ND 40 oC)

1.461 – 1.468 ISO 6320:2000

AOCS Cc 7-25

AOAC 921.08

IUPAC 2.102

13 Relative density (20oC /water at

20°C)

0.918 – 0.923 AOCS 10c-95

IUPAC 2.101

14 Vitamin A 24000– 36000 UI per kg oil AOAC 2001.13

15 Vitamin D 2400 – 3600 UI per kg oil AOAC 2002.05

13 / 24

Table 15: List of compulsory tests and reference method for PALM OLEIN OIL (WFP spec


No

Tests Requirements Reference method (or

equivalent)

1 Organoleptic Neutral/bland taste; absence of

foreign odours and flavours

2 Moisture and volatile

matter

0.2% maximum ISO 662:1998

AOCS Ca 2d-25

IUPAC 2.601

3 Insoluble impurities 0.05% maximum ISO 663:2007

AOCS Ca 3a-46

IUPAC 2.604

4 Free fatty acid 0.1% maximum expressed as

palmitic acid

ISO 18395:2005

AOCS Ca 5a-40

AOAC 940.28

5 Acid value 0.6 mg maximum of KOH/g ISO 660:2009

AOCS Cd 3d-63

6 Color 5-1/4 inch Lovibond cell

Red: 3 maximum

Yellow: 30 maximum

AOCS Cc 13b-45

BS 684-1.14:1998

7 Soap content

0.005% maximum AOCS Cc 15-60

BS 684 Section 2.5

8 Peroxide value

2 milliequivalents

maximum of active

oxygen per kg of oil

ISO 3960:2007

BS 684-2.14:2001

AOCS Cd 8-53

AOAC 965.33

IUPAC 2.501

9 Melting point 24°C maximum AOAC 920.156

ISO 6321:2002

10 Saponification

194 - 202 mg KOH per g oil

ISO 3657:2002

AOCS Cd 3-25

11 Iodine value

55 - 60 g per 100g oil ISO 3961:2009

AOAC 993.20

IUPAC 2.205

12 Unsaponifiable matter

1.3% maximum

ISO 18609:2000

ISO 3596:2000

AOCS Ca 6a – 40

IUPAC 2.401

13 Refractive index (ND

40oC)

1.458 – 1.460 ISO 6320:2000

AOCS Cc 7-25

AOAC 921.08,

IUPAC 2.102

14 Relative density (40oC

/water at 20°C)

0.889 – 0.920 AOCS 10c-95

IUPAC 2.101

15 Vitamin A 24000– 36000 UI per kg oil AOAC 2001.13

16 Vitamin D 2400 – 3600 UI per kg oil AOAC 2002.05

14 / 24

Table 16: List of compulsory tests and reference method for TOMATO PASTE (WFP spec



(or equivalent)

1

Organoleptic Normal/typical taste and

odor. Absence of burnt

taste, fermented taste

and smell.

2 Concentration (Brix) 28% minimum

3

Consistency by Bostwick (at 12

Brix, at 300C)

4-11 cm/30s

4

Colour (at 12 Brix) 2 minimum Gardner

Color Scale

5 pH 4.5 maximum AOAC 981.

6 Acidity 7% maximum ISO 7305

7 Sugar (at dry matter) 42% minimum ISO 3634

8 Salt 2% maximum ISO 3634:1979

9 Total Coliform 10 cfu/g maximum AOAC 2005.03

10 Escherichia Coli Absent AOAC 991.14

11 Salmonella Absent ISO 6579

12 Staphylococcus aureus Absent AOAC 975.55

13 Lysteria monocytogenes Absent AOAC 993.09

14 Bacillus cereus 50 cfu per g maximum AOAC 980.31

15 Howard mould count 60% maximum AOAC 965.41

15 / 24

Table 17: List of compulsory tests and reference method for CANNED BEEF (WFP spec

reference: V1.0, 30 March, 2010)

N

o

Tests Requirements Reference method (or

equivalent)

Nutrition value

1 Moisture 65% max AOAC 950.46

2 Protein 13.0% min AOAC 992.15

3 Fat 18% max AOAC 960.39

4 Ash 2.5% max AOAC 920.153

5 Organoleptic (texture, color, smell, taste)

Food additives Max

6 Salt 3% AOAC 935.47

7 Sodium nitrite 100 mg/kg ISO/DSI 2918

8

Carbonhydrates 8% By difference: % CHO=

100%- (%moisture+ %

protein+% fat+% ash)

9 Ascorbic acid 300 mg/kg AOAC 967.22

10 Starch 6 % AOAC 996.11

Can

11

Net weight 700/800g CODEX STAN 119 -

1981, REV. 1 – 1995

12 Incubation test

13

Seam check (vacuum, seam thickness,

seam length, countersink depth, cover

hook, body hook, actual overlap, %

overlap, body hook butting, free space,

tightness)

Microbiology Max (CFU/g)

14 Total of yeast and moulds 0 AOAC 997.02

15 Total coliforms 0 ISO 4831 : 1993

16 Escherichia Coli 0 AOAC 986.33

17 Salmonella 0 ISO 6888 : 1993

18 Staphylococcus aureus 0 AOAC 2003.07

19 Clostridium botulinum 0 AOAC 977.26

20 Clostridium perfringens 0 ISO 7937: 1985

Chemical contaminants and toxins Max (mg/kg)

21 Cadmium (Cd) 0.05 AOAC 945.58

22 Lead (Pb) 0.5 AOAC 934.07

23 Tin (Sn) 250 AOAC 985.16

24 Sudan red dyes (I, II, II and IV) 0 HPLC or LC-MS/MS

Veterinary drugs residues Max (mg/kg)

25 Tetracyline 0.1 AOAC 995.09

26 Chloramphenicol Not detected ISO 13493: 1998

Hormone residues Max (mg/kg)

27 Dietylstylbestrol 0 AOAC 956.10

16 / 24

Table 18: List of compulsory tests and reference method for CANNED LUNCHEON MEAT

(Chicken, Beef…)

No Tests

Requirements Reference method

(or equivalent)

Tinplate

container Other container

1 Tin (Sn) Max. 200 mg/kg Max. 50 mg/kg AOAC 985.16

2 Lead (Pb) Max. 0.5 mg/kg AOAC 934.07

3 Staphylococcus

aureus

Max. 1000 cfu/g AOAC 980.31

4 Salmonella Absent in 25 g ISO 6579

5 E. Coli Absent in1 g AOAC 991.14

6 Fat Max. 30.0%* or Max. 35.0 %** ISO 1443

7 Salt Max. 3.0 % ISO 2481

8 Nitrite, potassium

and/or sodium salts

Max. 125 mg/kg ISO/DIS 2918

9 Ascorbic acid Max. 500 mg/kg AOAC 985.33

10 Glucono-delta-

lactone

Max. 3000 mg/kg ISO 4133

11 Phosphate (natural +

added), (natural

Phospahte is

calculated as 250 x

protein %)

Max. 800 mg/kg (expressed as P205) ISO 13730

17 / 24

Table 19: List of compulsory tests and reference method for CANNED MACKEREL

(FSHCFI000, Version 14.1)


(or equivalent)

1 200g cans 425g cans

2 Number of fish (headed,

gutted, viscera, tail and fins

are removed)

2-4 pieces 5-7 pieces Visual inspection

3 Net weight 200g 425g CODEX 119 - 1981, Rev.1-1995

4 Drained weight (60%

of net weight)

Min. 120g

Min. 255g CODEX 119 - 1981, Rev.1-1995

5 Can size and weight 74.1 x 59.0

mm; 29.9g

115.0 x 75.0 mm;

59.0 g

Can manufacturer specifications

6 Fish species Sardina pilchardus Sardinops melanostictus, S. neopilchardus, S.

ocellatus, S. sagax, S. caeruleus,

Sardinella aurita, S. brasiliensis, S. maderensis, S. longiceps, S. gibbosa

Clupea harengus

Clupea bentincki Sprattus sprattus


Nematalosa vlaminghi Etrumeus teres

Ethmidium maculatum

Engraulis anchoita, E. mordax, E. ringens Opisthonema oglinum

Visual inspection

7 Organoleptic (texture,

color, smell, taste)

Characteristic of fresh fish and

good quality fill medium

CAC-GL31-1999

8 - Thermal Process

- Incubation Tests

Minimum Fo value, cook

schedules

- Temperature distribution, heat

penetration study, retort records

- GB/T4789.26 (2003); TIS 335; BAM

Chapter 21A

9 Seam checks Specific to can size, type,

supplier

Vacuum, overlap, seam records

10 Total Coliform 0 cfu/g BS 5763:1991 Part 2

11 Escherichia Coli 0 cfu/g AOAC 966.23B,

12 Salmonella Absence (in 25g of sample) ISO 6579:2002

13 Staphylococcus aureus Absence (in 25g of sample) AOAC 975.55

14 Lysteria

monocytogenes

Absence (in 25g of sample) AOAC 993.09

AOAC 994.03

15 Mercury (Hg) Max. 0.5ppm AOAC 977.15

16 Cadmium (Cd) Max. 0.05ppm AOAC 945.58

17 Lead (Pb) Max. 0.5ppm AOAC 972.23

18 Inorganic Arsenic (As) Max. 1.0ppm AOAC 986.15

19 Tin (Sn) Max. 200ppm AAS

20 Melamine Max. 250ppm ELISA AgraQuant® kit. Romer Labs.

http://www.romerlabs.com/pdts_kits.htm

21 Para red Absence HPLC or LC-MS/MS

22 Rhodamine Absence HPLC or LC-MS/MS

23 Sudan red dyes (I, II, II

and IV)

Absence HPLC or LC-MS/MS

24 Histamine Max. 10 mg/100 g AOAC977.13

18 / 24

Table 20: List of compulsory tests and reference method for CANNED TUNA


(or equivalent)

1 Fish species

- Thunnus alalunga

- Thunnus albacares

- Thunnus atlanticus

- Thunnus obesus

- Thunnus maccoyii

- Thunnus thynnus

- Thunnus tongoe

- Euthynnus affinis

- Euthynnus alleteratus

- Euthynnus lineatus

- Katsuwonus pelamis (syn.

Euthynnus pelamis)

- Sarda chilensis

- Sarda orientalis

- Sarda Sarda

Visual inspection



Characteristic of fresh fish

and good quality fill medium CAC-GL31-1999

3

Type (Skin-on,

skinless; Chunk,

Flake, grated)

As per contractual agreement

4 Net weight As per contractual agreement CODEX 119 - 1981, Rev.1-1995

5 Drained weight Min. 60% of net weight CODEX 119 - 1981, Rev.1-1995

6 Can size and weight As per contractual agreement Can manufacturer specifications

7 - Thermal Process Minimum Fo value, cook

schedules



- Incubation Tests - GB/T4789.26 (2003); TIS 335;

BAM Chapter 21A


supplier Vacuum, overlap, seam records



BS 5763:1991 Part 8

12 Salmonella Absence (in 25g of sample) ISO 6579:2002

13 Staphylococcus aureus Absence (in 25g of sample) AOAC 975.55

14 Lysteria

monocytogenes Absence (in 25g of sample)

AOAC 993.09

AOAC 994.03




18 Inorganic Arsenic

(As) Max. 1.0ppm AOAC 986.15




21 Para red Absence HPLC or LC-MS/MS

22 Rhodamine Absence HPLC or LC-MS/MS

23 Sudan red dyes (I, II,

II and IV) Absence HPLC or LC-MS/MS


19 / 24

Table 21: List of compulsory tests and reference method for CANNED SARDINES


(or equivalent) 200g cans 425g cans

1 Number of fish (headed,

gutted, viscera, tail and

fins are removed)

1-2 pieces 3-4 pieces Visual inspection

2 Net weight 200g 425g CODEX 119 - 1981, Rev.1-

1995

3 Drained weight (60% of

net weight)

Min. 120g

Min. 255g CODEX 119 - 1981, Rev.1-

1995

4 Can size and weight 74.1 x 59.0

mm; 29.9g

115.0 x 75.0

mm; 59.0 g

Can manufacturer

specifications

5 Fish species Sardina pilchardus

Sardinops melanostictus, S. neopilchardus, S.

ocellatus, S. sagax, S. caeruleus,

Sardinella aurita, S. brasiliensis, S. maderensis, S.

longiceps, S. gibbosa

Clupea harengus

Clupea bentincki

Sprattus sprattus


Nematalosa vlaminghi

Etrumeus teres

Ethmidium maculatum

Engraulis anchoita, E. mordax, E. ringens

Opisthonema oglinum

Visual inspection



Characteristic of fresh fish and

good quality fill medium

CAC-GL31-1999

7 - Thermal Process

- Incubation Tests

Minimum Fo value, cook

schedules



- GB/T4789.26 (2003); TIS 335;

BAM Chapter 21A


supplier

Vacuum, overlap, seam

records



11 Salmonella Absent (in 25g of sample) ISO 6579:2002

12 Staphylococcus aureus Absent (in 25g of sample) AOAC 975.55

13 Lysteria monocytogenes Absent (in 25g of sample) AOAC 993.09

AOAC 994.03




17 Inorganic Arsenic (As) Max. 1.0ppm AOAC 986.15




20 Para red Absent HPLC or LC-MS/MS

21 Rhodamine Absent HPLC or LC-MS/MS

22 Sudan red dyes (I, II, II

and IV)

Absent HPLC or LC-MS/MS


20 / 24

Table 22: List of compulsory tests and reference method for CANNED FAVA BEANS and

CHICKPEAS

No Tests Requirements Reference method (or

equivalent)

1 Packaging

Should be Sealed in safe healthy

containers that are free from material

that could react with the product, can

coated with anti-sulphur lacquer.

2

Color, size and

other grains

Kernels homogenous in colour, size,

and free of other grains

3 Smell, color and

taste of product

Colour / taste (Special) free of

abnormalities

4

Foreign materials,

impurities and

broken parts

Product should be free of foreign

materials, broken pieces and live

and/or dead insect or its parts

5 Cooking and

shape

Beans (or Peas) should be mature

free of wrinkles

6

Size and other

grains

Bean (or Peas) and liquids should

keep its natural colour

7 Industrial colors The product must be free of any

industrial color

8 EDTA Max. 250 mg/kg

9 Dark part in the

surface

Max. 10% of the internal surface

10 Swelling test Not detected

11 Drained weight Min. 60%

12

Kernels damaged

by Insects Max. 1%

13 Food Salt Max. 2% ISO 3634

14 Pb Max. 0.1mg/kg ISO 11212-1, 2, 3, 4_1997

15 Fe Max. 1.5mg/kg AOAC 999.11

16 Cu Max. 0.1mg/kg AOAC 999.11

17 As Max. 0.1mg/kg ISO 11212-1, 2, 3, 4_1997

18

Acidity (Citric

acid Based) Max. 0.5%

ISO 7305

19 Total plate count <5 cfu/g AOAC 990.12

21 / 24

Table 23: List of compulsory tests and reference method for CHEDDAR CHEESE

No Tests Requirements

Reference method

(or equivalent)

1

Organoleptic

quality

- near white or ivory through to

light yellow or orange colour a

- firm-textured (when pressed by

thumb), smooth and waxy texture

- gas holes are absent, but a few

openings and splits are acceptable

2 Milk in dry matter Min. 22.0%

3 Dry matter Min. 49.0%

4 Salmonella Absent in 25g ISO 6579

5 Enterobacteriaceae ≤100 cfu/g ISO 21528-2

Table 24: List of compulsory tests and reference method for CREAM CHEESE


Reference method (or

equivalent)

1 Organoleptic quality

- near

white through to light

yellow colour

- texture is spreadable

and smooth to slightly

flaky and without holes

2 Milk in dry matter Min. 25.0%

3 Moisture on fat free basis Main. 67.0%

4 Dry matter Min. 22.0%



Table 25: List of compulsory tests and reference method for BLACK TEA



equivalent)

1 Water extract Min. 32.0%, dry basis ISO 9768

2 Total ash 4.0-8.0%, dry basis ISO 1575

3 Water soluble ash (per total ash) Min. 45.0%, dry basis ISO 1576

4 Alkalinity of total ash 1-3%, dry basis ISO 1578

5 Acid insoluble ash Max. 1.0%, dry basis ISO 1577

6 Crude fiber Max. 16.5%, dry basis ISO 5498

7 Total polyphenol Max. 9.0%, dry basis ISO 14502-1

22 / 24

Table 26: List of compulsory tests and reference method for DATES

No Tests

Requirements Reference

method (or

equivalent) Unpitted dates Pitted dates

1 Size Min. 4.75g/date Min. 4.0g/date

2 Pit Max. 4 pits/100 dates

3 Moisture Max. 30.0% ISO 24557

4 Mineral impurities Max. 1.0g/kg

5 Blemishes Max. 7.0% by count

6 Damaged dates Max. 6.0% by count

7 Unripe Dates Max. 6.0% by count

8 Unpollinated Dates Max. 6.0% by count

9 Dirt Max. 6.0% by count

10 Insects and mites Max. 6.0% by count

11 Scouring Max. 1.0% by count

12 Mould Max. 1.0% by count

13 Decay Max. 1.0% by count

14 Live insect Nil


characteristic colour and flavour for the

variety and type, be of proper stage of

ripeness

16 Varieties As per contractual agreement

23 / 24

Table 27: List of compulsory tests and reference method for JAM


Reference

method (or

equivalent)


- Appropriate gelled consistency, having

normal colour and flavour

- Free from defective materials normally

associated with fruits

2 Defect

largely free of defects such as plant

material skins (if peeled), stones and

pieces of stones and mineral matters

3 Soluble solids content 60-65%

AOAC 932.14C

ISO 2173:2003

4 Minimum Fill Min. 90.0% of the water capacity CAC/RM 46-1972



7 Type of fruits As per contractual agreement

Table 28: List of compulsory tests and reference method for GROUND COFFEE


Reference method

(or equivalent)

1 Moisture Max. 5.0% ISO 11294

2 Insoluble caffeine Min. 0.5% ISO 20481

3 Soluble ash Max. 5.0%

4 Insoluble ash Max. 0.1%

5 Water soluble matter Min. 25.0%

6 Impurities Max. 0.3%

7

Pass through 0.56mm

diameter hole sieve Min. 30.0%

8

Can not pass through

0.25mm diameter hole sieve Max. 15.0%

24 / 24

Table 29: List of compulsory tests and reference method for TAHINI



equivalent)

1 Colour Uniform

2 Protein Min. 17.0% AOAC 920.87

3 Fat Min. 52.0% AOAC 920.39

4 Size <100 microns

5 Foreign matter Max. 0.1%

6 Moisture Max. 1.0% AOAC 925.10

7 Total plate count <10,000cfu/g ISO 4833

8 Yeasts and Moulds <100 cfu/g AOAC 997.02

9 Coliform <10cfu/g AOAC 991.14

10 Salmonella Absent/ 25gr ISO 6579


12 Water activity Max. 0.6 ISO/CD 18787

Table 30: List of compulsory tests and reference method for HALVA



equivalent)

1 Moisture Max. 4.0% AOAC 925.10

2 Smell and Taste

free of any rancid taste

or smell or any other

foreign taste

3 Insect

free of insects and of

their body parts and

secretions

4 Characteristics

natural characteristics,

particularly the non-

separation of its oil

never separating, and it

should be free of white

or dark spots.

5 Fat Min. 25.0% AOAC 920.39

6

Acidity (as acid

citric) Max. 0.2% ISO 7305

7 Acid insoluble ash Max. 0.2% AOCS Ba 5b-68



10 Water activity Max. 0.6 ISO/CD 18787

This Standard supersedes individual standards for fruit juices and related products, as indicated below:

Fruit juices preserved exclusively by physical means: orange juice (CODEX STAN 45-1981), grapefruit juice (CODEX STAN 46-1981), lemon juice

(CODEX STAN 47-1981), apple juice (CODEX STAN 48-1981), tomato juice (CODEX STAN 49-1981), grape juice (CODEX STAN 82-1981), pineapple juice (CODEX STAN 85-1981), blackcurrant juice (CODEX STAN 120-1981) and General Standard for Fruit Juices not covered by

Individual Standards (CODEX STAN 164-1989).

Concentrated fruit juices preserved exclusively by physical means: concentrated apple juice (CODEX STAN 63-1981), concentrated orange juice

(CODEX STAN 64-1981), concentrated grape juice (CODEX STAN 83-1981), concentrated labrusca type grape juice, sweetened (CODEX STAN

84-1981), concentrated blackcurrant juice (CODEX STAN 121-1981) and concentrated pineapple juice (CODEX STAN 138-1983).

Concentrated fruit juices with preservatives for manufacturing: concentrated pineapple juice (CODEX STAN 139-1983).

Fruit nectars preserved exclusively by physical means: apricot, peach and pear nectars (CODEX STAN 44-1981), guava nectar (CODEX STAN 148-

1985), non-pulpy blackcurrant nectar (CODEX STAN 101-1981), pulpy nectars of certain small fruits (CODEX STAN 122-1981), nectars of certain

citrus fruits (CODEX STAN 134-1981), General Standard for Fruit Nectars not covered by Individual Standards (CODEX STAN 161-1989) and

liquid pulpy mango products (CODEX STAN 149-1985).

Guidelines: Guidelines for Mixed Fruit Juices (CAC/GL 11-1991) and Guidelines for Mixed Fruit Nectars (CAC/GL 12-1991).

CODEX STAN 247 Page 1 of 19

GENERAL STANDARD FOR FRUIT JUICES AND NECTARS

(CODEX STAN 247-2005)

1. SCOPE

This Standard applies to all products as defined in Section 2.1 below.

2. DESCRIPTION

2.1 PRODUCT DEFINITION

2.1.1 Fruit Juice

Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately

mature and fresh fruit or of fruit maintained in sound condition by suitable means including post harvest

surface treatments applied in accordance with the applicable provisions of the Codex Alimentarius

Commission.

Some juices may be processed with pips, seeds and peel, which are not usually incorporated in the juice, but

some parts or components of pips, seeds and peel, which cannot be removed by Good Manufacturing

Practices (GMP) will be acceptable.

The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptical

and nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy or clear

and may have restored1 aromatic substances and volatile flavour components, all of which must be obtained

by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells2

obtained by suitable physical means from the same kind of fruit may be added.

A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or

juices and purées, from different kinds of fruit.

Fruit juice is obtained as follows:

2.1.1.1 Fruit juice directly expressed by mechanical extraction processes.

2.1.1.2 Fruit juice from concentrate by reconstituting concentrated fruit juice defined in Section 2.1.2 with

potable water that meets the criteria described in Section 3.1.1(c).

2.1.2 Concentrated Fruit Juice

Concentrated fruit juice is the product that complies with the definition given in Section 2.1.1 above, except

water has been physically removed in an amount sufficient to increase the Brix level to a value at least 50%

greater than the Brix value established for reconstituted juice from the same fruit, as indicated in the Annex.

In the production of juice that is to be concentrated, suitable processes are used and may be combined with

simultaneous diffusion of the pulp cells or fruit pulp by water provided that the water extracted soluble fruit

solids are added in-line to the primary juice, before the concentration procedure.

1 Introduction of aromas and flavours are allowed to restore the level of these components up to the normal level

attained in the same kind of fruit. 2 For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp.


Fruit juice concentrates may have restored1 aromatic substances and volatile flavour components, all of

which must be obtained by suitable physical means, and all of which must be recovered from the same kind

of fruit. Pulp and cells2 obtained by suitable physical means from the same kind of fruit may be added.

2.1.3 Water Extracted Fruit Juice

Water Extracted Fruit Juice is the product obtained by diffusion with water of:

- Pulpy whole fruit whose juice cannot be extracted by any physical means, or

- Dehydrated whole fruit.

Such products may be concentrated and reconstituted.

The solids content of the finished product shall meet the minimum Brix level for reconstituted juice specified

in the Annex.

2.1.4 Fruit Purée for use in the manufacture of Fruit Juices and Nectars

Fruit purée for use in the manufacture of Fruit Juices and Nectars is the unfermented but fermentable product

obtained by suitable processes e.g. by sieving, grinding, milling the edible part of the whole or peeled fruit

without removing the juice. The fruit must be sound, appropriately mature, and fresh or preserved by

physical means or by treatment(s) applied in accordance with the applicable provisions of the Codex

Alimentarius Commission.

Fruit purée may have restored1 aromatic substances and volatile flavour components, all of which must be

obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp

and cells2 obtained by suitable physical means from the same kind of fruit may be added.

2.1.5 Concentrated Fruit Purée for use in the manufacture of Fruit Juices and Nectars

Concentrated fruit purée for use in the manufacture of Fruit Juices and Nectars is obtained by the physical

removal of water from the fruit purée in an amount sufficient to increase the Brix level to a value at least

50% greater than the Brix value established for reconstituted juice from the same fruit, as indicated in the

Annex.

Concentrated fruit purée may have restored1 aromatic substances and volatile flavour components, all of

which must be obtained by suitable physical means, and all of which must be recovered from the same kind

of fruit.

2.1.6 Fruit Nectar

Fruit Nectar is the unfermented but fermentable product obtained by adding water with or without the

addition of sugars as defined in Section 3.1.2(a), honey and/or syrups as described in Section 3.1.2(b), and/or

food additive sweeteners as listed in the General Standard for Food Additives (GSFA) to products defined in

Sections 2.1.1, 2.1.2, 2.1.3, 2.1.4 and 2.1.5 or to a mixture of those products. Aromatic substances, volatile

flavour components, pulp and cells2 all of which must be recovered from the same kind of fruit and be

obtained by suitable physical means may be added. That product moreover must meet the requirements

defined for fruit nectars in the Annex.

A mixed fruit nectar is obtained from two or more different kinds of fruit.

2.2 SPECIES

The species indicated as the botanical name in the Annex shall be used in the preparation of fruit juices, fruit

purées and fruit nectars bearing the product name for the applicable fruit.

For fruit species not included in the Annex, the correct botanical or common name shall apply.



3.1 COMPOSITION


(a) For directly expressed fruit juices, the Brix level shall be the Brix as expressed from the fruit and the

soluble solids content of the single strength juice shall not be modified, except by blendings with the juice of

the same kind of fruit.

(b) The preparation of fruit juice that requires reconstitution of concentrated juices must be in accordance

with the minimum Brix level established in the Annex, exclusive of the solids of any added optional

ingredients and additives. If there is no Brix level specified in the Table, minimum Brix shall be calculated

on the basis of the soluble solids content of the single strength juice used to produce such concentrated juice.

(c) For reconstituted juice and nectar, the potable water used in reconstitution shall, at a minimum, meet

the latest edition of the Guidelines for Drinking Water Quality of the World Health Organization (Volumes 1

and 2).


Except as otherwise provided, the following shall be subject to ingredient labelling requirements:

(a) Sugars with less than 2% moisture as defined in the Standard for Sugars (CODEX STAN 212-1999):

sucrose3, dextrose anhydrous, glucose4, fructose, may be added to all products defined in Section 2.1. (The

addition of ingredients listed in Section 3.1.2(a) and 3.1.2(b) applies only to products intended for sale to the

consumer or for catering purposes).

(b) Syrups (as defined in the Standard for Sugars), liquid sucrose, invert sugar solution, invert sugar

syrup, fructose syrup, liquid cane sugar, isoglucose and high fructose syrup may be added only to fruit juice

from concentrate, as defined in Section 2.1.1.2, concentrated fruit juices, as defined in Section 2.1.2,

concentrated fruit purée as defined in Section 2.1.5, and fruit nectars as defined in Section 2.1.6. Honey

and/or sugars derived from fruits may be added only to fruit nectars as defined in Section 2.1.6.

(c) Subject to national legislation of the importing country, lemon (Citrus limon (L.) Burm. f. Citrus

limonum Rissa) juice or lime (Citrus aurantifolia (Christm.)) juice, or both, may be added to fruit juice up to

3 g/l anhydrous citric acid equivalent for acidification purposes to unsweetened juices as defined in Sections

2.1.1, 2.1.2, 2.1.3, 2.1.4 and 2.1.5. Lemon juice or limejuice, or both, may be added up to 5 g/l anhydrous

citric acid equivalent to fruit nectars as defined in Section 2.1.6.

(d) The addition of both sugars (defined in subparagraphs (a) and (b)) and acidifying agents (listed in the

GSFA) to the same fruit juice is prohibited.

(e) Subject to national legislation of the importing country, the juice from Citrus reticulata and/or hybrids

with reticulata may be added to orange juice in an amount not to exceed 10% of soluble solids of the

reticulata to the total of soluble solids of orange juice.

(f) Salt and spices and aromatic herbs (and their natural extracts) may be added to tomato juice.

(g) For the purposes of product fortification, essential nutrients (e.g. vitamins, minerals) may be added to

products defined in Section 2.1. Such additions shall comply with the texts of the Codex Alimentarius

Commission established for this purpose.

3.2 QUALITY CRITERIA

The fruit juices and fruit nectars shall have the characteristic colour, aroma and flavour of juice from the

same kind of fruit from which it is made.

The fruit shall retain no more water from washing, steaming or other preparatory operations than

technologically unavoidable.

3 Termed “white sugar” and “mill sugar” in the Standard for Sugars (CODEX STAN 212-1999). 4 Termed “dextrose anhydrous” in the Standard for Sugars (CODEX STAN 212-1999).


3.3 AUTHENTICITY

Authenticity is the maintenance of the product’s essential physical, chemical, organoleptical, and nutritional

characteristics of the fruit(s) from which it comes.

3.4 VERIFICATION OF COMPOSITION, QUALITY AND AUTHENTICITY

Fruit juices and nectars should be subject to testing for authenticity, composition, and quality where

applicable and where required. The analytical methods used should be those found in Section 9, Methods of

Analysis and Sampling.

The verification of a sample’s authenticity/quality can be assessed by comparison of data for the sample,

generated using appropriate methods included in the Standard, with that produced for fruit of the same type

and from the same region, allowing for natural variations, seasonal changes and for variations occurring due

to processing.

4. FOOD ADDITIVES

Food additives listed in Tables 1 and 2 of the General Standard for Food Additives in Food Categories

14.1.2.1 (Fruit juice), 14.1.2.3 (Concentrates for fruit juice), 14.1.3.1 (Fruit nectar) and 14.1.3.3

(Concentrates for fruit nectar) may be used in foods subject to this Standard.

5. PROCESSING AIDS – Maximum Level of Use in line with Good Manufacturing Practices

Function Substance

Antifoaming Agent Polydimethylsiloxane5

Clarifying Agents

Filtration Aids

Flocculating Agents

Adsorbent clays (bleaching, natural or activated earths)

Adsorbent resins

Activated carbon (only from plants)

Bentonite

Calcium hydroxide6

Cellulose

Chitosan

Colloidal silica

Diatomaceous earth

Gelatin (from skin collagen)

Ion exchange resins (cation and anion)

Isinglass7

Kaolin

Perlite

Polyvinylpolypyrrolidone

Potassium casseinate7

Potassium tartrate6

Precipitated calcium carbonate6

Rice hulls

Silicasol

Sodium caseinate7

Sulphur dioxide6, 8

Tannin

5 10 mg/l is the maximum residue limit of the compound allowed in the final product. 6 Only in grape juice. 7 Use of these processing aids should take into account their allergenic potential. If there is any carry over of these

processing aids into finished product, they are subject to ingredient declaration in accordance with Sections

4.2.1.4 and 4.2.4 of the of the General Standard for the Labelling of Prepackaged Foods. 8 10 mg/l (as residual SO2).


Function Substance

Enzyme

preparations9

Pectinases (for breakdown of pectin),

Proteinases (for breakdown of proteins),

Amylases (for breakdown of starch) and

Cellulases (limited use to facilitate disruption of cell walls).

Packing gas10 Nitrogen

Carbon dioxide

6. CONTAMINANTS

6.1 PESTICIDE RESIDUES

The products covered by the provisions of this Standard should comply with those maximum residue limits

for pesticides established by the Codex Alimentarius Commission for these products.

6.2 OTHER CONTAMINANTS

The products covered by the provisions of this Standard should comply with those maximumm levels for

contaminants established by the Codex Alimentarius Commission for these products.

7. HYGIENE

7.1 It is recommended that the products covered by the provisions of this Standard be prepared and

handled in accordance with the appropriate sections of the Recommended International Code of Practice –

General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of

Hygienic Practice and Codes of Practice.

7.2 The products should comply with any microbiological criteria established in accordance with the


8. LABELLING

In addition to the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), the

following specific provisions apply:

8.1 CONTAINERS DESTINED FOR THE FINAL CONSUMER

8.1.1 The Name of the Product

The name of the product shall be the name of the fruit used as defined in Section 2.2. The fruit name shall be

filled in the blank of the product name mentioned under this Section. These names may only be used if the

product conforms to the definition in Section 2.1 or which otherwise conform to this Standard.

8.1.1.1 Fruit Juice defined under Section 2.1.1

The name of the product shall be “_____ juice” or “juice of _____”.

8.1.1.2 Concentrated Fruit Juice defined under Section 2.1.2

The name of the product shall be “concentrated ____ juice” or “____ juice concentrate”.

8.1.1.3 Water Extracted Fruit Juice defined under Section 2.1.3

The name of the product shall be “water extracted_____ juice” or “water extracted juice of _____”.

8.1.1.4 Fruit Purée defined under Section 2.1.4

The name of the product shall be “ ______ purée” or “Purée of _______”.

9 Enzyme preparations may be used as processing aids provided these preparations do not result in a total

liquefaction and do not substantially affect the cellulose content of the processed fruit. 10 May also be used e.g., for preservation.


8.1.1.5 Concentrated Fruit Purée defined under Section 2.1.5

The name of the product shall be “concentrated ______ purée” or “ ______ purée concentrated”.

8.1.1.6 Fruit Nectars defined under Section 2.1.6

The name of the product shall be “ ____ nectar” or “nectar of ____”.

8.1.1.7 In the case of fruit juice products (as defined in Section 2.1) manufactured from two or more fruits,

the product name shall include the names of the fruit juices comprising the mixture in descending order of

proportion by weight (m/m) or the words "fruit juice blend", " a fruit juice mixture", "mixed fruit juice" or

other similar wording.

8.1.1.8 For fruit juices, fruit nectars and mixed fruit juice/nectar, if the product contains or is prepared from

concentrated juice and water or the product is prepared from juice from concentrate and directly expressed

juice or nectar, the words “from concentrate” or “reconstituted” must be entered in conjunction with or close

to the product name, standing out well from any background, in clearly visible characters, not less than 1/2

the height of the letters in the name of the juice.

8.1.2 Additional Requirements

The following additional specific provisions apply:

8.1.2.1 For fruit juices, fruit nectars, fruit purée and mixed fruit juices/nectars/purées, if the product is

prepared by physically removing water from the fruit juice in an amount sufficient to increase the Brix level

to a value at least 50% greater than the Brix value established for reconstituted juice from the same fruit, as

indicated in table of the Annex, it shall be labelled “concentrated”.

8.1.2.2 For products defined in Sections 2.1.1 to 2.1.5, where one or more of the optional sugar or syrup

ingredients as described in Section 3.1.2(a) and (b) are added, the product name shall include the statement

called “sugar(s) added” after the fruit juice or mixed fruit juice’s name. When food additive sweeteners are

employed as substitutes for sugars in fruit nectars and mixed fruit nectars, the statement, “with

sweetener(s),” shall be included in conjunction with or in close proximity to the product name.

8.1.2.3 Where concentrated fruit juice, concentrated fruit purée, concentrated fruit nectar or mixed

concentrated fruit juice/nectar/purée is to be reconstituted before consumption as fruit juice, fruit purée, fruit

nectar or mixed fruit juices/nectars/purées, the label must bear appropriate directions for reconstitution on a

volume/volume basis with water to the applicable Brix value in the Annex for reconstituted juice.

8.1.2.4 Distinct varietal denominations may be used in conjunction with the common fruit names on the

label where such use is not misleading.

8.1.2.5 Fruit nectars and mixed fruit nectars must be conspicuously labelled with a declaration of “juice

content __%” with the blank being filled with the percentage of purée and/or fruit juice computed on a

volume/volume basis. The words “juice content __%” shall appear in close proximity to the name of the

product in clearly visible characters, not less than 1/2 the height of the letters in the name of the juice.

8.1.2.6 An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself,

constitute a “Vitamin C” claim.

8.1.2.7 Any added essential nutrients declaration should be labelled in accordance with the General

Guidelines on Claims (CAC/GL 1-1979), Guidelines on Nutrition Labelling (CAC/GL 2-1985) and the

Guidelines for Use of Nutrition Claims (CAC/GL 23-1997).

For fruit nectars in which a food additive sweetener has been added in order to replace wholly or in part the

added sugars or other sugars or syrups, including honey and/or sugars derived from fruits as listed in

Sections 3.1.2(a) and (b), any nutrient content claims related to the reduction in sugars should conform to the

General Guidelines on Claims (CAC/GL 1-1979), Guidelines for Use of Nutrition Claims (CAC/GL 23-

1997) and Guidelines on Nutrition Labelling (CAC/GL 2-1985).

8.1.2.8 A pictorial representation of fruit(s) on the label should not mislead the consumer with respect to the

fruit so illustrated.


8.1.2.9 Where the product contains added carbon dioxide the term “carbonated” or “sparkling” shall appear

on the label near the name of the product.

8.1.2.10 Where tomato juice contains spices and/or aromatic herbs in accordance with Section 3.1.2(f), the

term “spiced” and/or the common name of the aromatic herb shall appear on the label near the name of the

juice.

8.1.2.11 Pulp and cells added to juice over that normally contained in the juice shall be declared in the list

of ingredients. Aromatic substances, volatile flavour components, pulp and cells added to nectar over that

normally contained in the juice shall be declared in the list of ingredients.

8.2 NON-RETAIL CONTAINERS

Information for non-retail containers not destined to final consumers shall be given either on the container or

in accompanying documents, except that the name of the product, lot identification, net contents and the

name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall

appear on the container, except that for tankers the information may appear exclusively in the accompanying

documents.

However, lot identification, and the name and address of the manufacturer, packer, distributor or importer

may be replaced by an identification mark, provided that such a mark is clearly identifiable with the

accompanying documents.



PROVISION METHOD PRINCIPLE TYPE

Acetic acid (Sections 3.2 Quality Criteria and 3.3 Authenticity)21

EN 12632

IFU Method No. 66 (1996) Enzymatic determination II

Alcohol (ethanol) (Sections 3.2 Quality Criteria and 3.3 Authenticity)11


Anthocyanins (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

IFU Method No. 71 (1998) High performance liquid

chromatography (HPLC) I

Ascorbic acid-L (Section 4 Additives)

IFU Method No. 17a (1995) High performance liquid

chromatography (HPLC) II


AOAC 967.21

IFU Method No. 17

ISO 6557-2:1984

Indophenol method III


ISO 6557-1:1986 Fluorescence spectrometry IV

Ash in fruit products (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 940.26

EN 1135 (1994)

IFU Method No. 9 (1989)

Gravimetry I

Beet sugar in fruit juices (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 995.17 Deuterium Nuclear Magnetic

Resonance (Deuterium NMR) II

Benzoic acid as a marker in orange juice (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 994.11 High performance liquid

chromatography (HPLC) III

Benzoic acid and its salts ISO 5518:1978

ISO 6560:1983 Spectrometry III

Benzoic acid and its salts;

sorbic acid and its salts


NMKL 124 (1997)

High performance liquid


C13/C12 ratio of ethanol derived from fruit juices (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

JAOAC 79, No. 1, 1996, 62-72 Stable isotope mass spectrometry II

21 See Section 3.4 - Verification of Composition, Quality and Authenticity.



Carbon dioxide (Sections 4 Additives and 5 Processing aids)

IFU Method No. 42 (1976) Titrimetry

(back-titration after precipitation) IV

Carbon stable isotope ratio of apple juice (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 981.09 - JAOAC 64, 85 (1981) Stable isotope mass spectrometry II

Carbon stable isotope ratio of orange juice (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 982.21 Stable isotope mass spectrometry II

Carotenoid, total/individual groups (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 12136 (1997)

IFU Method No. 59 (1991) Spectrophotometry I

Cellobiose IFU Recommendation No. 4 October 2000 Capillary gas chromatography IV

Centrifugable pulp (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 12134 (1997)

IFU Method No. 60 (1991) Centrifugation/% value I

Chloride (expressed as sodium chloride) (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN12133 (1997)

IFU Method No. 37 (1991) Electrochemical titrimetry III

Citric acid22

(Section 4 Additives) AOAC 986.13



Citric acid12

(Section 4 Additives)

EN 1137:1994

IFU Method No. 22 (1985) Enzymatic determination III

Essential oils (Scott titration) (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 968.20

IFU Method No. 45b23 (Scott) distillation, titration I

Essential oils (in citrus fruit) (volume determination)13

(Sections 3.2 Quality Criteria and 3.3 Authenticity)11 ISO 1955:1982

Distillation and direct reading of the

volume determination I

Fermentability (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

IFU Method No. 18 (1974) Microbiological method I

22 All juices except citrus based juices. 23 Because there is no numerical value in the Standard, duplicate Type I methods have been included which may lead to different results.



Formol number (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 1133 (1994)

IFU Method No. 30 (1984) Potentiometric titration I

Free amino acids (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 12742 (1999)

IFU Method No. 57 (1989) Liquid Chromatography II

Fumaric acid (Sections 3.2 Quality Criteria and 3.3 Authenticity)11



Glucose and fructose – Determination of glucose, fructose and

saccharose

(Section 3.1.2 Permitted ingredients)

EN 12630


NMKL 148 (1993)



Glucose-D and fructose-D (Section 3.1.2 Permitted ingredients)

EN 1140


Gluconic acid (Sections 3.2 Quality Criteria and 3.3 Authenticity)11


Glycerol (Sections 3.2 Quality Criteria and 3.3 Authenticity)11


Hesperidin and naringin (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 12148 (1996)




High Fructose Corn Syrup and Hydrolyzed Inulin Syrup in

apple juice (Section 3.1.2 Permitted ingredients)

JAOAC 84, 486 (2001) Capillary gas chromatography

(CAP GC Method) IV

Hydroxymethylfurfural (Sections 3.2 Quality Criteria and 3.3 Authenticity)11



Hydroxymethylfurfural (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

ISO 7466:1986 Spectrometry III

Isocitric acid-D (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 1139 (1999)


Lactic acid- D and L (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 12631 (1999)

IFU Method No. 53 (1983/1996) Enzymatic determination II



L-malic/total malic acid ratio in apple juice (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 993.05 Enzymatic determination and high

performance liquid chromatography

(HPLC)

II

Malic acid (Section 4 Additives)

AOAC 993.05

Enzymatic determination and high

performance liquid chromatography

(HPLC)

III

Malic acid-D EN 12138


Malic acid-D in apple juice AOAC 995.06 High performance liquid


Malic acid-L EN 1138 (1994)


Naringin and neohesperidin in orange juice (Sections 3.2 Quality Criteria and 3.3 Authenticity)11



Pectin (Section 4 Additives)

IFU Method No. 26 (1964/1996) Precipitation/photometry I

pH-value (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

NMKL 179:2005 Potentiometry II

pH-value (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 1132 (1994)


ISO 1842:1991

Potentiometry IV

Phosphorus/phosphate (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 1136 (1994)

IFU Method No. 50 (1983) Photometric determination II

Preservatives in fruit juices - (sorbic acid and its salts) ISO 5519:1978 Spectrometry III

Proline by photometry – non-specific determination (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 1141 (1994)

IFU Method No. 49 (1983) Photometry I



Quinic, malic and citric acid in cranberry juice cocktail and

apple juice (Section 3.1.2 Permitted ingredients and 4 Additives)



Relative density (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 1131 (1993)

IFU Method No. 1 (1989) &

IFU Method No. General sheet (1971)

Pycnometry II

Relative density (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

IFU Method No. 1A Densitometry III

Saccharin NMKL 122 (1997) Liquid chromatography II

Sodium, potassium, calcium, magnesium in fruit juices (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 1134 (1994)

IFU Method No. 33 (1984) Atomic Absorption Spectroscopy II

Soluble solids

AOAC 983.17

EN 12143 (1996)


ISO 2173:2003

Indirect by refractometry I

Sorbitol-D (Sections 3.2 Quality Criteria and 3.3 Authenticity)11


Stable carbon isotope ratio in the pulp of fruit juices (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

ENV 13070 (1998)

Analytica Chimica Acta 340 (1997) Stable isotope mass spectrometry II

Stable carbon isotope ratio of sugars from fruit juices (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

ENV 12140

Analytica Chimica Acta 271 (1993) Stable isotope mass spectrometry II

Stable hydrogen isotope ratio of water from fruit juices (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

ENV 12142 (1997) Stable isotope mass spectrometry II

Stable oxygen isotope ratio in fruit juice water (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

ENV 12141(1997) Stable isotope mass spectrometry II



Starch (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 925.38 (1925)

IFU Method No. 73 (2000) Colorimetric I

Sucrose


EN 12630


NMKL 148 (1993)



Sucrose


EN 12146 (1996)

IFU Method No. 56 (1985/1998) Enzymatic determination III

Sugar beet derived syrups in frozen concentrated orange juice

δ18O measurements in water (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 992.09 Oxygen isotope ratio analysis I

Sulphur dioxide (Section 4 Additives)

Optimized Monier Williams AOAC 990.28

IFU Method No. 7A (2000)

NMKL 132 (1989)

Titrimetry after distillation II


ISO 5522:1981

ISO 5523:1981 Titrimetry after distillation III


NMKL 135 (1990) Enzymatic determination III

Tartaric acid in grape juice (Section 4 Additives)

EN 12137 (1997)




Titrable acids, total (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 12147 (1995)


ISO 750:1998

Titrimetry I



Total dry matter (vacuum-oven drying at 70°C)13

(Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 12145 (1996)

IFU Method No. 61 (1991) Gravimetric determination I

Total nitrogen EN 12135 (1997)

IFU Method No. 28 (1991) Digestion/titration I

Total solids (Microwave oven drying) 13

(Sections 3.2 Quality Criteria and 3.3 Authenticity)11 AOAC 985.26 Gravimetric determination I

Vitamin C (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

EN 14130 (2004) High performance liquid


Vitamin C (dehydro-ascorbic acid and ascorbic acid) (Sections 3.2 Quality Criteria and 3.3 Authenticity)11

AOAC 967.22 Microfluorometry III


ANNEX

MINIMUM BRIX27 LEVEL FOR RECONSTITUTED JUICE AND RECONSTITUTED PURÉE AND MINIMUM JUICE AND/OR PURÉE CONTENT FOR FRUIT NECTARS (% V/V)28 AT 20OC

Botanical Name

FRUIT’S

COMMON

NAME

Minimum Brix Level for

Reconstituted Fruit Juices

and Reconstituted Purée

Minimum Juice

and/or Purée

Content (% v/v) for

Fruit Nectars

Actinidia deliciosa

(A. Chev.) C. F. Liang & A. R.

Fergoson

Kiwi ( * )29 ( * )16

Anacardium occidentale L. Cashewapple 11.5 25.0

Ananas comosus (L.) Merrill

Ananas sativis L. Schult. f. Pineapple

12.830

It is recognized that in

different countries, the Brix

level may naturally differ from

this value. In cases where the

Brix level is consistently lower

than this value, reconstituted

juice of lower Brix from these

countries introduced into

international trade will be

acceptable, provided it meets

the authenticity methodology

listed in the General Standard

for Fruit Juices and Nectars

and the level will not be below

10ºBrix for pineapple juice

and apple juice.

40.0

Annona muricata L. Soursop 14.5 25.0

Annona squamosa L Sugar Apple 14.5 25.0

Averrhoa carambola L. Carambola /

Starfruit 7.5 25.0

Carica papaya L. Papaya ( * )16 25.0

Chrysophyllum cainito Star Apple ( * )16 ( * )16

Citrullus lanatus (Thunb.)

Matsum. & Nakai var. Lanatus Water Melon 8.0 40.0

Citrus aurantifolia (Christm.)

(swingle) Lime 8.017

According to the

legislation of the

importing country

Citrus aurantium L. Sour Orange ( * )16 50.0

27 For the purposes of the Standard the Brix is defined as the soluble solids content of the juice as determined by the

method found in the Section on Methods of Analysis and Sampling. 28 If a juice is manufactured from a fruit not mentioned in the above list, it must, nevertheless, comply with all the

provisions of the Standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as

expressed from the fruit used to make the concentrate. 29 No data currently available. The minimum Brix level of the reconstituted juice shall be the Brix level as expressed

from the fruit used to make the concentrate. 30 Acid corrected as determined by the method for total titratable acids in the Section on Methods of Analysis.


Botanical Name

FRUIT’S

COMMON

NAME




Minimum Juice

and/or Purée

Content (% v/v) for

Fruit Nectars

Citrus limon (L.) Burm. f.

Citrus limonum Rissa Lemon 8.017

According to the

legislation of the

importing country

Citrus paradisi Macfad Grapefruit 10.017 50.0

Citrus paradisi,

Citrus grandis Sweetie grapefruit 10.0 50.0

Citrus reticulata Blanca Mandarine/

Tangerine 11.817 50.0

Citrus sinensis (L.) Orange

11.8 – 11.2 17

and consistent with the

application of national

legislation of the importing

country but not lower than

11.2.




this range of values. In cases

where the Brix level is

consistently lower than this

range of values, reconstituted









10ºBrix.

50.0

Cocos nucifera L.31 Coconut 5.0 25.0

Cucumis melo L. Melon 8.0 35.0

Cucumis melo L subsp. melo

var. inodorus H. Jacq. Casaba Melon 7.5 25.0

Cucumis melo L. subsp. melo

var. inodorus H. Jacq Honeydew Melon 10.0 25.0

Cydonnia oblonga Mill. Quince 11.2 25.0

Diospyros khaki Thunb. Persimmon ( * )16 40.0

Empetrum nigrum L. Crowberry 6.0 25.0

Eribotrya japonesa Loquat ( * )16 ( * )16

Eugenia syringe Guavaberry

Birchberry ( * )16 ( * )16

Eugenia uniflora Rich. Suriname Cherry 6.0 25.0

Ficus carica L. Fig 18.0 25.0

31 This product is ‘coconut water’ which is directly extracted from the coconut without expressing the coconut meat.


Botanical Name

FRUIT’S

COMMON

NAME




Minimum Juice

and/or Purée

Content (% v/v) for

Fruit Nectars

Fortunella Swingle sp. Kumquat ( * )16 ( * )16

Fragaria x. ananassa

Duchense(Fragaria chiloensis

Duchesne x Fragaria

virginiana Duchesne)

Strawberry 7.5 40.0

Genipa americana “Genipap” 17.0 25.0

Hippophae elaeguacae Sea Buckthorn ( * )16 25.0

Hipppohae rhamnoides L. Buckthornberry =

Sallow-thornberry 6.0 25.0

Litchi chinensis Sonn. Litchi/Lychee 11.2 20.0

Lycopersicum esculentum L. Tomato 5.0 50.0

Malpighia sp.

(Moc. & Sesse)

Acerola

(West Indian

Cherry)

6.5 25.0

Malus domestica Borkh. Apple

11.5




this value. In cases where the

Brix level is consistently lower

than this value, reconstituted









10ºBrix for pineapple juice

and apple juice.

50.0

Malus prunifolia (Willd.)

Borkh. Malus sylvestris Mill. Crab Apple 15.4 25.0

Mammea americana Mammee Apple ( * )16 ( * )16

Mangifera indica L Mango 13.5 25.0

Morus sp. Mulberry ( * )16 30.0

Musa species

including M. acuminata and

M. paradisiaca but excluding

other plantains

Banana ( * )16 25.0

Passiflora edulis Yellow Passion

Fruit ( * )16 ( * )16

Pasiflora edulis Sims. f. edulus

Passiflora edulis Sims. f.

Flavicarpa O. Def.

Passion Fruit 1217 25.0


Botanical Name

FRUIT’S

COMMON

NAME




Minimum Juice

and/or Purée

Content (% v/v) for

Fruit Nectars

Passiflora quadrangularis Passion Fruit ( * )16 ( * )16

Phoenix dactylifera L. Date 18.5 25.0

Pouteria sapota Sapote ( * )16 ( * )16

Prunus armeniaca L. Apricot 11.5 40.0

Prunus avium L. Sweet Cherry 20.0 25.0

Prunus cerasus L. Sour Cherry 14.0 25.0

Prunus cerasus L. cv.

Stevnsbaer Stonesbaer 17.0 25.0

Prunus domestica L. subsp.

domestica Plum 12.0 50.0


domestica Prune 18.5 25.0


domestica Quetsche 12.0 25.0

Prunus persica (L.) Batsch var.

nucipersica (Suckow) c. K.

Schneid.

Nectarine 10.5 40.0

Prunus persica (L.) Batsch var.

persica Peach 10.5 40.0

Prunus spinosa L. Sloe 6.0 25.0

Psidium guajava L. Guava 8.5 25.0

Punica granatum L. Pomegranate 12.0 25.0

Pyrus arbustifolia (L.) Pers. Aronia/Chokeberry ( * )16 ( * )16

Pyrus communis L. Pear 12.0 40.0

Ribes nigrum L. Black Currant 11.0 30.0

Ribes rubrum L. Red Currant 10.0 30.0

Ribes rubrum L. White Currant 10.0 30.0

Ribes uva-crispa Red Gooseberry ( * )16 30.0

Ribes uva-crispa L. Goosberry 7.5 30.0

Ribes uva-crispa L. White Goosberry ( * )16 30.0

Rosa canina L. Cynorrhodon ( * )16 40.0

Rosa sp. L. Rosehip 9.0 40.0

Rubus chamaemorus L. Cloudberry 9.0 30.0

Rubus chamaemorus L.

Morus hybrid Mulberry ( * )16 40.0

Rubus fruitcosus L. Blackberry 9.0 30.0

Rubus hispidus (of North

America)

R. caesius (of Europe)

Dewberry 10.0 25.0


Botanical Name

FRUIT’S

COMMON

NAME




Minimum Juice

and/or Purée

Content (% v/v) for

Fruit Nectars

Rubus idaeus L. Rubus

strigosus Michx. Red Raspberry 8.0 40.0

Rubus loganobaccus L. H.

Bailey Loganberry 10.5 25.0

Rubus occidentalis L. Black Raspberry 11.1 25.0

Rubus ursinus Cham. &

Schltdl. Boysenberry 10.0 25.0

Rubus vitifolius x

Rubus idaeus

Rubus baileyanis

Youngberry 10.0 25.0

Sambucus nigra L. Sambucus

canadensis. Elderberry 10.5 50.0

Solanum quitoense Lam. “Lulo” ( * )16 ( * )16

Sorbus aucuparia L. Rowanberry 11.0 30.0

Sorbus domestica Sorb ( * )16 30.0

Spondia lutea L. “Cajá” 10.0 25.0

Spondias tuberosa Arruda ex

Kost. “Umbu” 9.0 25.0

Syzygiun jambosa Pome Apple ( * )16 ( * )16

Tamarindus indica Tamarind

(Indian date) 13.0

Adequate content to

reach a minimum

acidity of 0.5

Theobroma cacao L. Cocoa pulp 14.0 50.0

Theobroma grandiflorum L. “Cupuaçu” 9.0 35.0

Vaccinium macrocarpon Aiton

Vaccinium oxycoccos L. Cranberry 7.5 30.0

Vaccinium myrtillus L.

Vaccinium corymbosum L.

Vaccinium angustifolium

Bilberry/Blueberry 10.0 40.0

Vaccinium vitis-idaea L. Lingonberry 10.0 25.0

Vitis Vinifera L.

or hybrids thereof

Vitis Labrusca

or hybrids thereof

Grape 16.0 50.0

Other: High acidity

Adequate content to

reach a minimum

acidity of 0.5

Other:

High pulp content,

or Strong flavour

25.0

Other: Low acidity,

Low pulp content,

or Low/medium

flavour

50.0

CODEX STAN 143-1985 Page 1 de 5

STANDARD FOR DATES


1. SCOPE

This standard applies to commercially prepared whole dates in pitted or un-pitted styles

packed ready for direct consumption. It does not apply to other forms such as pieces or mashed dates or dates intended for industrial purposes.

2. DESCRIPTION 2.1 Product Definition

Dates are the product prepared from sound fruit of the date tree (Phoenix dactylifera L.),which fruit:

(a) is harvested at the appropriate stage of maturity; (b) is sorted and cleaned to remove defective fruit and extraneous material; (c) may be pitted and capped; (d) may be dried or hydrated to adjust moisture content; (e) may be washed and/or pasteurized; and (f) is packaged in suitable containers to assure preservation and protection of the product.

2.2 Varietal Types

Varietal types are classified as:

(a) Cane sugar varieties (containing mainly sucrose) such as Daglat Nuur (Deglet Noor) and Daglat Beidha (Deglet Beidha).

(b) Invert Sugar varieties (containing mainly invert sugar - glucose, and fructose) such as Barhi (Barhee), Saiidi (Saidy), Khadhraawi (Khadrawy), Hallaawi (Halawy), Zahdi (Zahidi), and Sayir (Sayer).

2.3 Styles

Styles may be classified as: (a) unpitted; and (b) pitted.

2.4 Sub-styles

Sub-styles are as follows:

(a) Pressed - dates which are compressed into layers using mechanical force.

(b) Unpressed or Loose - dates which are free-flowing or packaged without mechanical force or compression.

(c) Clusters - dates with the main bunch stem attached.


2.5 Size Classification (Optional)

Dates may be designated as to size names in accordance with the following charts:

(a) Unpitted dates

Size No. of dates in 500 g

Small More than 100 Medium 80 to 100 Large less than 80

(b) Pitted dates

Size No. of dates in 500 g

Small More than 110 Medium 90 to 110 Large less than 90


3.1 Composition

3.1.1 Optional Ingredients

Glucose syrup, sugars, flour, vegetable oils. 3.2 Quality factors

3.2.1 General Requirements Dates shall be prepared from such fruit and under such practices that the finished product shall possess a characteristic colour and flavour for the variety and type, be of proper stage of ripeness, be free of live insects and insect eggs and mites and meet the following additional requirements:

(a) Moisture content Maximum Cane Sugar varieties 26% Daglat Nuur 30% (not processed in accordance with

2.1(d)(e)) Invert Sugar varieties 30%

(b) Size (minimum)

Unpitted Dates - 4.75 grammes Pitted Dates - 4.0 grammes

(c) Pits (Stones) - Not more than two pits or 4 pieces of pit per

(in Pitted Style) 100 dates

(d) Mineral impurities - Not more than 1 g/kg


3.2.2 DEFINITION OF DEFECTS

(a) Blemishes - Scars, discoloration, sunburn, dark spots, blacknose or similar abnormalities in surface appearance affecting an aggregate area greater than that of a circle 7 mm in diameter.

(b) Damaged - (Unpitted dates only) - dates affected by mashing

and/or tearing of the flesh exposing the pit or to such an extent that it significantly detracts from the visual appearance of the date.

(c) Unripe Dates - Dates which may be light in weight, light in colour,

have shrivelled or little flesh or a decidedly rubbery texture.

(d) Unpollinated Dates - Dates not pollinated as evidenced by thin flesh,

immature characteristics and no pit in unpitted dates.

(e) Dirt - Dates having embedded organic or inorganic

material similar to dirt or sand in character and affecting an aggregate area greater than that of a circle 3 mm in diameter.

(f) Insects and mites - Dates damaged by insects or mites or

contaminated by damage and contamination the presence of dead insects or mites, fragments of insects or mites or their excreta.

(g) Scouring - Breakdown of the sugars into alcohol and acetic

acid by yeasts and bacteria. (h) Mould - Presence of mould filaments visible to the naked

eye. (i) Decay - Dates that are in a state of decomposition and

very objectionable in appearance.

3.2.3 Allowance for Defects

The maximum allowances for the defects defined in 3.2.2 shall be: A total of 7% by count of dates with defect (a) A total of 6% by count of dates with defects (b), (c) and (d) A total of 6% by count of dates with defects (e) and (f) A total of 1% by count of dates with defects (g), (h) and (i)

3.3 Lot Acceptance

A lot will be considered as meeting the quality criteria requirements of the standard when:

(a) there is no evidence of live infestation; and (b) the sub-sample, as taken in conformity with Sub-samples for Examination and


Testing in Codex Alimentarius Volume 13, meets the general requirements of subsection 3.2.1 and does not exceed the allowances for the respective defects in sub-sections 3.2.2 and 3.2.3, except that, with respect to size requirements, 5% by count (5 dates out of 100) may weigh less than the specified minimum.

4. FOOD ADDITIVES

Maximum Level

4.1 Glycerol ) In accordance with GMP (see also Section 3.1.1) 4.2 Sorbitol ) 5. HYGIENE

5.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 2 (1985) Codex Alimentarius Volume 1), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product. 5.2 To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable matter. 5.3 When tested by appropriate methods of sampling and examination, the product:

- shall be free from microorganisms in amounts which may represent a hazard to health;

- shall be free from parasites which may represent a hazard to health; and - shall not contain any substance originating from microorganisms in amounts which

may represent a hazard to health. 6. WEIGHTS AND MEASURES

Containers shall be as full as practicable without impairment of quality and shall be

consistent with a proper declaration of contents for the product. 7. LABELLING

In addition to the requirements of the General Standard for the Labelling of Prepackaged

Foods (CODEX STAN 1-1985), the following specific provisions apply: 7.1 The Name of the Food

7.1.1 The name of the product shall be "Dates" or "Dates coated with Glucose Syrup".

7.1.2 The style shall be indicated as "pitted" or "unpitted", as is applicable.

7.1.3 The name of the product may include the name of the varietal type, such as "Hallawi", "Saher", "khadhrawi", "Daglat", "Noor", "Barhee", or others, the sub-style as "pressed" or "unpressed", and the size designation as "small", "medium" or "large".


8. METHODS OF ANALYSIS AND SAMPLING See relevant Codex texts on methods of analysis and sampling.

8.1 Special Provisions for Sampling of Dates

8.1.1 Gross Sample

Select at random not less than 2 individual packages per each 1,000 kg portion of the lot.

From each individual package draw a sample of 300g and in any case sufficient to obtain a gross sample of not less than 3,000g. Use the gross sample for checking carefully for live infestation and general cleanliness of the product prior to its examination for compliance with other provisions of the standard. 8.1.2 Sub-samples for Examination and Testing

Mix the gross sample well and take small quantities at random from many different places as follows:

For moisture test - 500 grammes For pits (in pitted style) - 100 dates For specified defects and size requirements - 100 dates


This Standard supersedes individual standards for

citrus marmalade (CODEX STAN 80-1981) and

jams (fruit preserves) and jellies (CODEX STAN 79-1981).

STANDARD FOR JAMS, JELLIES AND MARMALADES


1 SCOPE

1.1 This Standard applies to jams, jellies and marmalades, as defined in Section 2 below, and offered for

direct consumption, including for catering purposes or for repacking if required. This Standard does not

apply to:

(a) products when indicated as being intended for further processing such as those intended for use

in the manufacture of fine bakery wares, pastries or biscuits;

(b) products which are clearly intended or labelled as intended for special dietary uses;

(c) reduced sugar products or those with a very low sugar content;

(d) products where the foodstuffs with sweetening properties have been replaced wholly or partially

by food additive sweeteners.

1.2 The terms, “preserve” or “conserve” are sometimes used to represent products covered by this

Standard. The use of the terms “preserve” and “conserve” are thereby required to comply with the

requirements for jam and/or extra jam as set out in this Standard.

2 DESCRIPTION

2.1 PRODUCT DEFINITIONS

Product Definition

Jam1

is the product brought to a suitable consistency, made from the whole fruit, pieces

of fruit, the unconcentrated and/or concentrated fruit pulp or fruit puree, of one or

more kinds of fruit, which is mixed with foodstuffs with sweetening properties as

defined in Section 2.2, with or without the addition of water.

Jellies

are the products brought to a semi solid gelled consistency and made from the juice

and/or aqueous extracts of one or more fruits, mixed with foodstuffs with

sweetening properties as defined in Section 2.2, with or without the addition of

water.

Citrus Marmalade

is the product obtained from a single or a mixture of citrus fruits and brought to a

suitable consistency. It may be made from one or more of the following ingredients:

whole fruit or fruit pieces, which may have all or part of the peel removed, fruit

pulp, puree, juice, aqueous extracts and peel and is mixed with foodstuffs with

sweetening properties as defined in Section 2.2, with or without the addition of

water.

Non Citrus

Marmalade

is the product prepared by cooking fruit, whole, in pieces, or crushed adding

foodstuffs with sweetening properties as defined in Section 2.2 to obtain a semi-

liquid or thick liquid.

Jelly Marmalade

is the product described under citrus marmalade from which all the insoluble solids

have been removed but which may or may not contain a small proportion of thinly

cut peel.

1 Citrus jam may be obtained from the whole fruit cut into strips and/or sliced.


2.2 OTHER DEFINITIONS

For the purposes of this Standard the following definitions shall also apply:

Product Definition

Fruit

Means all of the recognised fruits and vegetables that are used in making jams,

including but not limited to those fruits mentioned in this Standard, either fresh,

frozen, canned, concentrated, dried, or otherwise processed and/or preserved which

shall be sound, wholesome and clean and of suitable ripeness but free from

deterioration and containing all its essential characteristics except that it has been

trimmed, sorted and otherwise treated to remove any blemishes, bruises, toppings,

tailings, cores, pits (stones) and may or may not be peeled.

Fruit Pulp The edible part of the whole fruit, if appropriate less the peel, skin, seeds, pips, etc.,

which may have been sliced or crushed but which has not been reduced to a puree.

Fruit Puree The edible part of the whole fruit, if appropriate, less the peel, skin, seeds pips and

similar which has been reduced to a puree by sieving or other processes.

Aqueous extracts

The aqueous extract of fruits which subject to losses necessarily occurring during

proper manufacture, contains all the water-soluble constituents of the fruit

concerned.

Fruit Juices and

concentrates

Products as defined in the Codex General Standard for Fruit Juices and Nectars

(CODEX STAN 247-2005).

Citrus fruit Fruit of the Citrus L. family.

Foodstuffs with

sweetening

properties

(a) All sugars as defined in the Codex Standard for Sugars

(CODEX STAN 212-1999);

(b) Sugars extracted from fruit (fruit sugars);

(c) Fructose syrup;

(d) Brown sugar;

(e) Honey as defined in the Codex Standard for Honey

(CODEX STAN 12-1981).


3.1 COMPOSITION


(a) Fruit ingredient, as defined in Section 2.2, in quantities laid down in Sections 3.1.2 (a) – (d)

below.

In the case of jellies the quantities where appropriate shall be calculated after deduction of the

weight of water used in preparing the aqueous extracts.

(b) Foodstuffs with sweetening properties as defined in Section 2.2.

3.1.2 Fruit Content

The following percentage fruit content for jams and jellies specified at 3.1.2 (a) or 3.1.2 (b) below

shall apply and labelled in accordance with Section 8.2:

(a) The products, as defined in Section 2.1, shall be produced such that the quantity of fruit

ingredient used as a percentage of finished product shall be not less than 45% in general, with the

exception of the following fruits:


35% for blackcurrants, mangoes, quinces, rambutan, redcurrants, rosehips, roselles,

rowanberries and sea-buckthorns;

30% for soursop and cranberry;

25% for banana, cempedak, ginger, guava, jackfruit and sappota;

23% for cashew apples;

20% for durian;

10% for tamarind;

8% for passion fruit and other strong flavoured or high acidity fruits.2

When fruits are mixed together, the minimum content must be reduced in proportion to the

percentages used.

or

(b) The products, as defined in Section 2.1, shall be produced such that the quantity of fruit

ingredient used as a percentage of finished product shall be not less than 35% in general, with the

exception of the following fruits:

25% for blackcurrants, mangoes, quinces, rambutan, redcurrants, rosehips, roselles,

rowanberries and sea-buckthorns;

20% for soursop and cranberry;

16% for cashew apples;

15% for banana, cempedak, guava, jackfruit and sappota;

11% - 15% for ginger;

10% for durian;

6% for passion fruit, tamarind or other strong flavoured or high acidity fruits.2

When fruits are mixed together, the minimum content must be reduced in proportion to the

percentages used.

In the case of Labrusca grape jam, grape juice and grape juice concentrate when added as optional

ingredients, this may constitute a part of the required fruit content.

(c) Citrus Marmalade

The product, as defined in Section 2.1, shall be produced such that the quantity of citrus fruit

ingredients used in the manufacturing of 1000 g of finished product must not be less than 200 g of which at

least 75 g must be obtained from the endocarp3.

In addition the term “jelly marmalade” as defined in Section 2.1 may be used when the product

contains no insoluble matter but may contain small quantities of thinly cut peel.

(d) Non Citrus Marmalade

The product, as defined in Section 2.1, shall be produced such that the quantity of fruit ingredient used

as a percentage of the finished product shall not be less than 30% in general, with the exception of the

following fruits:

11% for ginger.

2 Fruits when used at higher percentages, could render the product unpalatable in accordance with consumers

preferences in the country of retail sale. 3 In the case of citrus fruit the endocarp means the fruit pulp (or flesh) which is often subdivided into segments

and vesicas containing the juices and the seeds



Any appropriate food ingredient of plant origin may be used in the products covered by this Standard.

This includes fruit, herbs, spices, nuts, alcoholic drinks and essential oils and vegetable edible oils and fats

(used as antifoaming agents), as long as they do not mask poor quality and mislead the consumer. For

example, red fruit juice and red beetroot juice may only be added to jams as defined in points 3.1.2 (a) and

(b) made from gooseberries, plums, raspberries, redcurrants, rhubarb, rosehips, roselle or strawberries.

3.2 SOLUBLE SOLIDS

The soluble solids content for the finished products defined in Sections 3.1.2 (a) – (c) shall in all cases

be between 60 to 65% or greater.4 In the case of the finished product defined in Section 3.1.2 (d), the soluble

solids content shall be 40 - 65% or less.

3.3 QUALITY CRITERIA

3.3.1 General Requirements

The end product shall be of an appropriate gelled consistency, having normal colour and flavour

appropriate to the type or kind of fruit ingredient used in the preparation of the mixture, while taking into

account any flavour imparted by optional ingredients or any permitted colouring agents used. It shall be free

from defective materials normally associated with fruits. Jelly and extra jelly shall be reasonably clear or

transparent.

3.3.2 Defects and Allowances for Jams

The products covered by this Standard shall be largely free of defects such as plant material skins (if

peeled), stones and pieces of stones and mineral matters. In the case of berry fruits, Dragon fruit and passion

fruit, seeds shall be considered a natural fruit component and not a defect unless the product is presented as

“seedless”.

3.4 CLASSIFICATION OF “DEFECTIVES”

A container that fails to meet one or more of the applicable quality requirements as set out in Section

3.3.1 should be considered as a “defective”.

3.5 LOT ACCEPTANCE

A lot should be considered as meeting the applicable quality requirements referred to in Section 3.3.1

when the number of “defectives” as defined in Section 3.4 does not exceed the acceptance number (c) of the

appropriate sampling plan with an AQL of 6.5.

4 FOOD ADDITIVES

Only those food additive classes listed below are technologically justified and may be used in products

covered by this Standard. Within each additive class only those food additives listed below, or referred to,

may be used and only for the functions, and within limits, specified.

4.1 Acidity regulators, antifoaming agents, firming agents, preservatives and thickeners used in

accordance with Table 3 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) are

acceptable for use in foods conforming to this Standard.

4.2 ACIDITY REGULATORS


334; 335(i), (ii);

336(i), (ii); 337 Tartrates 3,000 mg/kg

4 In accordance with the legislation of the country of retail sale.


4.3 ANTIFOAMING AGENTS


900a Polydimethylsiloxane 10 mg/kg

4.4 COLOURS


100(i) Curcumin 500 mg/kg

101(i), (ii) Riboflavins 200 mg/kg

104 Quinoline Yellow 100 mg/kg

110 Sunset Yellow FCF 300 mg/kg

120 Carmines 200 mg/kg

124 Ponceau 4R (Cochineal Red A) 100 mg/kg

129 Allura Red AC 100 mg/kg

133 Brilliant Blue FCF 100 mg/kg

140 Chlorophylls GMP

141(i), (ii) Chlorophylls and Chlorophyllins,

Copper Complexes 200 mg/kg

143 Fast Green FCF 400 mg/kg

150a Caramel I – Plain Caramel GMP

150b Caramel II - Sulfite Caramel 80,000 mg/kg

150c Caramel III - Ammonia Caramel 80,000 mg/kg

150d Caramel IV - Sulfite Ammonia Caramel 1,500 mg/kg

160a(i) Carotenes, beta-, synthetic

500 mg/kg

singly or in

combination

160a(iii) Carotenes, beta-, Blakeslea trispora

160e Carotenal, beta-apo-8’-

160f Carotenoic acid, ethyl ester, beta-apo-8’-

160a(ii) Carotenes, beta-, vegetable 1,000 mg/kg

160d(i), 160d(iii) Lycopenes 100 mg/kg

161b(i) Lutein from Tagetes erecta 100 mg/kg

162 Beet Red GMP

163(ii) Grape Skin Extract 500 mg/kg

172(i)-(iii) Iron Oxides 200 mg/kg


4.5 PRESERVATIVES


200-203 Sorbates 1,000 mg/kg

210-213 Benzoates 1,000 mg/kg

220-225, 227, 228, 539 Sulfites

50 mg/kg

as residual SO2 in the end product,

except when made with sulfited fruit

when a maximum level of 100 mg/kg

is permitted in the end product.

4.6 FLAVOURINGS

The following flavourings are acceptable for use in foods conforming to this Standard when used in

accordance with good manufacturing practices and in compliance with the Codex Guidelines for the Use of

Flavourings (CAC/GL 66-2008): natural flavouring substances that are extracted from the named fruits in the

respective product; natural mint flavour; natural cinnamon flavour; vanillin, vanilla or vanilla extracts.

5 CONTAMINANTS

5.1 The products covered by this Standard shall comply with the maximum levels of the Codex General

Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).

5.2 The products covered by this Standard shall comply with the maximum residue limits for pesticides

established by the Codex Alimentarius Commission.

6 HYGIENE

6.1 It is recommended that the products covered by the provisions of this Standard be prepared and

handled in accordance with the appropriate sections of the Recommended International Code of Practice –

General Principles of Food Hygiene (CAC/RCP 1-1969) and other relevant Codex texts such as codes of

hygienic practice and codes of practice.

6.2 The products should comply with any microbiological criteria established in accordance with the



7.1 FILL OF CONTAINER

7.1.1 Minimum Fill

The container should be well filled with the product which should occupy not less than 90% (minus

any necessary head space according to good manufacturing practices).of the water capacity of the container.

The water capacity of the container is the volume of distilled water at 20oC which the sealed container will

hold when completely filled.

7.1.2 Classification of “Defectives”

A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered

as a “defective”.

7.1.3 Lot Acceptance

A lot should be considered as meeting the requirement of Section 7.1.1 when the number of

“defectives”, as defined in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate

sampling plan with an AQL of 6.5.


8 LABELLING

8.1 The products covered by the provisions of this Standard shall be labelled in accordance with the

Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). In addition, the

following specific provisions apply:

8.2 NAME OF THE PRODUCT

8.2.1 The names of the products shall be:

In the case of Section 3.1.2 (a):

- Jam (or preserve or conserve, if appropriate)5;

- Extra Jam (preserve or conserve, if appropriate)5;

- High Fruit Jam (preserve or conserve, if appropriate)5;

- Jelly;

- Extra Jelly.

In the case of Section 3.1.2 (b):

- Jam (or preserve5 or conserve5 or fruit spread);

- Jelly (or fruit spread).

In the case of Section 3.1.2 (c):

- Marmalade or Jelly Marmalade.

In the case of Section 3.1.2 (d):

- “X” marmalade (“X” is a non citrus fruit).

The name used should be in accordance with the legislation of the country of retail sale.

8.2.2 The name of the product shall provide an indication of the fruit(s) used in descending order of weight

of the raw material used. In the case of products made with three of more different fruits the alternative

phrase “mixed fruit” or similar wording or by the number of fruits may be used.

8.2.3 The name of the product may provide an indication of the variety of fruit e.g. “Victoria” plum and /or

may include an adjective describing the character e.g. “seedless”, “shredless”.

8.2.4 The name of the product shall be accompanied by the term “prepared with added alcohol” in

accordance with the legislation of the country of retail sale.

8.3 FRUIT QUANTITY AND SUGAR DECLARATION

Depending on the legislation or requirements of the country of retail sale, the products covered by this

Standard may also give an indication of the fruit ingredient content in the form of “prepared with X g of fruit

per 100 g” and the total sugar content with the phrase “total sugar content X g per 100 g”. If an indication of

fruit content is given this should relate to the quantity and type of fruit ingredient used in the product as sold

with a deduction for the weight of any water used in preparing the aqueous extracts.

5 The provision in parenthesis applies only to the English version of the Standard.


8.4 LABELLING OF NON-RETAIL CONTAINERS

Information for non-retail containers shall be given either on the container or in accompanying

documents, except that the name of the product, lot identification, and the name and address of the

manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container.

However, lot identification, and the name and address of the manufacturer, packer, distributor or importer

may be replaced by an identification mark, provided that such a mark is clearly identifiable with the

accompanying documents.

9 METHODS OF ANALYSIS AND SAMPLING

Provision Method Principle Type

Fill of containers

CAC/RM 46-1972

(Codex General Method

for processed fruits and vegetables)

Weighing I

Fill of containers in

metal containers ISO 90.1:1999 Weighing I

Soluble solids

AOAC 932.14C

ISO 2173:2003

(Codex General Method

for processed fruits and vegetables)

Refractometry I

DETERMINATION OF WATER CAPACITY OF CONTAINERS

(CAC/RM 46-1972)

1 SCOPE

This method applies to glass containers.

2 DEFINITION

The water capacity of a container is the volume of distilled water at 20°C which the sealed container

will hold when completely filled.

3 PROCEDURE

3.1 Select a container which is undamaged in all respects.

3.2 Wash, dry and weigh the empty container.

3.3 Fill the container with distilled water at 20°C to the level of the top thereof, and weigh the container

thus filled.


Subtract the weight found in 3.2 from the weight found in 3.3. The difference shall be considered to be

the weight of water required to fill the container. Results are expressed as ml of water.


Sampling Plans

The appropriate inspection level is selected as follows:

Inspection level I - Normal Sampling

Inspection level II - Disputes, (Codex referee purposes sample size),

enforcement or need for better lot estimate

SAMPLING PLAN 1

(Inspection Level I, AQL = 6.5)



4,800 or less 6 1

4,801 - 24,000 13 2

24,001 - 48,000 21 3

48,001 - 84,000 29 4

84,001 - 144,000 38 5

144,001 - 240,000 48 6

more than 240,000 60 7



2,400 or less 6 1

2,401 - 15,000 13 2

15,001 - 24,000 21 3

24,001 - 42,000 29 4

42,001 - 72,000 38 5

72,001 - 120,000 48 6

more than 120,000 60 7



600 or less 6 1

601 - 2,000 13 2

2,001 - 7,200 21 3

7,201 - 15,000 29 4

15,001 - 24,000 38 5

24,001 - 42,000 48 6

more than 42,000 60 7


SAMPLING PLAN 2

(Inspection Level II, AQL = 6.5)



4,800 or less 13 2

4,801 - 24,000 21 3

24,001 - 48,000 29 4

48,001 - 84,000 38 5

84,001 - 144,000 48 6

144,001 - 240,000 60 7

more than 240,000 72 8



2,400 or less 13 2

2,401 - 15,000 21 3

15,001 - 24,000 29 4

24,001 - 42,000 38 5

42,001 - 72,000 48 6

72,001 - 120,000 60 7

more than 120,000 72 8



600 or less 13 2

601 - 2,000 21 3

2,001 - 7,200 29 4

7,201 - 15,000 38 5

15,001 - 24,000 48 6

24,001 - 42,000 60 7

more than 42,000 72 8

Adopted in 1985; Revised in 1997; 2012; Amended in 1999; 2001; 2006

STANDARD FOR FOOD GRADE SALT

CODEX STAN 150-1985

1. SCOPE

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

2. DESCRIPTION

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


3.1 MINIMUM NACL CONTENT

The content of NaCl shall not be less than 97% on a dry matter basis, exclusive of additives.

3.2 NATURALLY PRESENT SECONDARY PRODUCTS AND CONTAMINANTS

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. Copper shall not exceed 2 mg/kg (expressed as Cu).

3.3 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 fluoride, iodide or iodate, iron, vitamins, etc., and additives used to carry or stabilize such additions.

3.4 IODISATION OF FOOD GRADE SALT

In iodine-deficient areas, food grade salt shall be iodised to prevent iodine-deficiency disorders (IDD) for public health reasons.

3.4.1 Iodine compounds

For the fortification of food grade salt with iodine, use can be made of sodium and potassium iodides or iodates.

3.4.2 Maximum and minimum levels

The maximum and minimum levels used for the iodisation of food grade salt are to be calculated as iodine (expressed as mg/kg) and shall be 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, for the correct dosage and even intermixing.

4. FOOD ADDITIVES

Food additives listed in Tables 1 and 2 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 12.1.1 (Salt) may be used in foods subject to this standard.

5. CONTAMINANTS

The products covered by this Standard shall comply with the Maximum Levels of the Codex General Standard for Contaminants and Toxins in Foods and Feeds (CODEX/STAN 193-1995).

6. FOOD HYGIENE

It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

7. LABELLING

In addition to the requirements of the Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985) the following specific provisions apply:


7.1 THE NAME OF THE PRODUCT

7.1.1 The name of the product, as declared on the label shall be "salt".

7.1.2 The name "salt" shall have in its close proximity a declaration of either "Food Grade" or "Cooking Salt" or "Table Salt".

7.1.3 Only when salt contains one or more ferrocyanide salts, added to the brine during the crystallization step, the term "dendritic" could be included accompanying the name.

7.1.4 Where salt is used as a carrier for one or more nutrients, and sold as such for public health reasons, the name of the product shall be declared properly on the label, for example "salt fluoridated", "salt iodated", "salt iodized", "salt fortif ied with iron", "salt fortified with vitamins" and so on, as appropriate.

7.1.5 An indication of either the origin, according to the description on Section 2, or the method of production may be declared on the label, provided such indication does not mislead or deceive the consumer.

7.2 LABELLING OF NON-RETAIL CONTAINERS

Information for non-retail containers shall either be given on the container or in accompanying documents, except that the name of the product, lot identification and name and address of the manufacturer or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such mark is clearly identifiable with the accompanying documents.

8. PACKAGING, TRANSPORTATION AND STORAGE

In any salt iodisation program, it is important to ensure that salt contains the recommended amount of iodine at the time of consumption. The retention of iodine in salt depends on the iodine compound used, the type of packaging, the exposure of the package to prevailing climatic conditions and the period of time between iodisation and consumption. To ensure that iodized salt ultimately reaches the consumer with the specified level of iodine, the following precautions may be taken into consideration by countries where climatic and storage conditions could result in a large amount of iodine loss:

8.1 If necessary in order to avoid the loss of iodine, iodised salt should be packed in air tight bags of either high density polyethylene (HDPE) or polypropylene (PP) (laminated or non-laminated) or LDPE-lined jute bags (Grade 1803 DW jute bags lined with 150 gauge polyethylene sheet). In many countries, this may require a major switch from conventional packaging materials made of straw or jute. The cost of adding extra iodine to compensate for its loss from cheaper packaging (i.e., straw or jute) must be weighed against the cost of switching to the above expensive packing material.

8.2 Bulk packing units should not exceed 50 kg (in accordance with International Labour Organization (ILO) Conventions) to avoid the use of hooks for lifting the bags.

8.3 Bags that have already been used for packing other articles such as fertilizers, cement, chemicals, etc. should not be reused for packing iodised salt.

8.4 The distribution network should be streamlined so as to reduce the interval between iodisation and consumption of salt.

8.5 Iodised salt should not be exposed to rain, excessive humidity or direct sunlight at any stage of storage, transportation or sale.

8.6 Bags of iodised salt shall be stored only in covered rooms or “godowns” that have adequate ventilation.

8.7 The consumer should be similarly advised to store iodised salt in such a manner as to protect it from direct exposure to moisture, heat and sunlight.


9.1 SAMPLING (SEE APPENDIX)

9.2 DETERMINATION OF SODIUM CHLORIDE CONTENT

This method allows the calculation of sodium chloride content, as provided for in Section 3.1, on the basis of the results of the determinations of sulphate (Method 9.4), calcium and magnesium (Method 9.5), potassium (Method 9.6) and loss on drying (Method 9.7). Convert sulphate to CaSO4 and unused calcium to CaCl2, unless sulphate in sample exceeds the amount

necessary to combine with calcium, in which case convert calcium to CaSO4 and unused sulphate first to MgSO4 and any

remaining sulphate to Na2SO4. Convert unused magnesium to MgCl2. Convert potassium to KCl. Convert unused halogens to

NaCl. Report the NaCl content on a dry matter basis, multiplying the percentage NaCl by 100/100-P, where P is the percentage loss on drying.

9.3 DETERMINATION OF INSOLUBLE MATTER

According to ISO 2479-1972 "Determination of matter insoluble in water or in acid and preparation of principal solutions for other determinations".

9.4 DETERMINATION OF SULPHATE CONTENT

According to ISO 2480-1972 "Determination of sulphate content - barium sulphate gravimetric method". Alternatively, EuSalt/AS 015-2007 “Determination of Elements Emission Spectrometric Method (ICP-OES)” or EuSalt/ AS 018-2005 "Determination of Anions High Performance Ion Chromatography (HPIC) may be used.”

9.5 DETERMINATION OF CALCIUM AND MAGNESIUM CONTENTS

According to ISO 2482-1973 "Determination of calcium and magnesium contents - EDTA complexometric methods". Alternatively, EuSalt/AS 009-2005 “Determination of Calcium and Magnesium Flame Atomic Absorption Spectrometric Method” or EuSalt/ AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES) may be used.


9.6 DETERMINATION OF POTASSIUM CONTENT

According to EuSalt/AS 008-2005 "Determination of potassium by flame atomic absorption spectrophotometric method". Alternatively EuSalt/ AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES) may be used.

9.7 DETERMINATION OF THE LOSS ON DRYING (CONVENTIONAL MOISTURE)

According to ISO 2483-1973 "Determination of the loss of mass at 110 °C".

9.8 DETERMINATION OF COPPER CONTENT

According to EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method” (ICP-OES).

9.9 DETERMINATION OF ARSENIC CONTENT

According to EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method” (ICP-OES) may be used.

9.10 DETERMINATION OF MERCURY CONTENT

According to method EuSalt/AS 012-2005 "Determination of total mercury content - cold vapour atomic absorption spectrometric method" or EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES).

9.11 DETERMINATION OF LEAD CONTENT

According to method EuSalt/AS 013-2005 "Determination of total lead content - flame atomic absorption spectrometric method". Alternatively, EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES) may be used.

9.12 DETERMINATION OF CADMIUM CONTENT

According to method EuSalt/AS 014-2005 "Determination of total cadmium content - flame atomic absorption spectrometric method". Alternatively, EuSalt/AS 015-2007 "Determination of Elements Emission Spectrometric Method (ICP-OES) may be used.

9.13 DETERMINATION OF IODINE CONTENT

According to method EuSalt/AS 002-2005 "Determination of total iodine content - titrimetric method using sodium thiosulfate". Alternatively the method from WHO/UNICEF/ICCIDD "Assessment of iodine deficiency disorders and monitoring their elimination. A guide for programme managers. Third edition, Annex 1: Titration method for determining salt iodate and salt iodine content. World Health Organization, Geneva, 2007" or EuSalt/AS 019-2009 “Determination of Total Bromine and Iodine Emission Spectrometric Method (ICP-OES)” may be used.


APPENDIX

METHOD FOR THE SAMPLING OF FOOD GRADE SALT FOR THE DETERMINATION OF SODIUM CHLORIDE

1. SCOPE

This method specifies the sampling procedure to be applied when determining the main component in order to assess the food grade quality of sodium chloride (salt) as provided for in the Codex Standard for Food Grade Salt, Section 3: "Essential Composition and Quality Factors".

The criterion to be used for acceptance or rejection of a lot or consignment on the basis of this sample is also provided.

2. FIELD OF APPLICATION

This method is applicable to the sampling of any type of salt intended for use as food, either prepacked or in bulk.

3. PRINCIPLE

This method represents a variables sampling procedure for mean quality: blended bulk sample analysis.

A blended bulk sample is produced in such a way that it is representative of the lot or consignment. It is composed of a proportion of items drawn from the lot or consignment to be analyzed.

Acceptance criterion is on the basis that the mean value obtained from analyses of those blended bulk samples must comply with the provision in the Standard.

4. DEFINITIONS

The terms used in this sampling method refer to those in the "General Guidelines on Sampling" (CAC/GL 50-2004) unless stated otherwise.

5. EQUIPMENT

The sampling equipment used should be adapted to the nature of the tests to be carried out (for example: sampling by borer, sampling equipment made of chemically inert material, etc.). The containers used for collecting the samples should be made of a chemically inert material and should be air-tight.

6. PROCEDURE

6.1 PREPACKED SALT

Sampling may be carried out by "random sampling" or by "systematic sampling". The choice of the method to be used depends on the nature of the lot (for example: if the packages are marked with successive numbers, systematic sampling may be suitable).

6.1.1 Random sampling

Draw the n items from the lot in such a way that each item in the lot has the same chance of being selected.

6.1.2 Systematic sampling

If the N units in the lot have been classified and can be numbered from 1 to N, the 1-in-k systematic sampling of n items can be obtained as follows:

a) Determine the k value as k = N/n. (If k is not an integer, then round to the nearest integer).

b) From the first k items in the lot take one at random and then take every kth item thereafter.

6.2 SALT IN BULK

Here, the lot is fictitiously divided into items (strata); a lot with a total mass of m kg is considered to be composed of m/100 items. In this case, it is necessary to draw up a "stratified sampling" plan appropriate to the lot dimension. The samples are selected from all the strata in proportion to the stratum sizes.

Note: Stratified sampling of a population which can be divided into different subpopulations (called strata) is carried out in such a way that specified proportions of the sample are drawn from the different strata.

6.3 CONSTITUTION OF THE SAMPLE

6.3.1 The size and the number of the items forming the sample depend on the type of salt and the lot magnitude. The minimum size to be taken into account should be in accordance with one of the following specifications according to the circumstances:

250 g of salt in bulk or prepacked in more than 1 kg packages;

one package for prepacked salt in 500 g or 1 kg packages.

The appropriate number of samples to be drawn from the lot, shall be determined in accordance with "General Guidelines on Sampling" (CAC/GL 50-2004).


6.3.2 Combine and mix well the different items drawn from the lot. This blended bulk sample constitutes the laboratory sample. More than one laboratory sample may be composed in such a manner.

7. ACCEPTANCE CRITERION

7.1 Determine the NaCl content (%) of at least two test portions of the laboratory sample.

7.2 Calculate the average of the results obtained for the n test portions of the laboratory sample using:

)2(

nn

xx

7.3 In accordance with the provision for the relevant NaCl content (%), a lot or a consignment shall be considered acceptable if the following condition is verified:

x minimum level specified.

8. SAMPLING REPORT

The sampling report should contain the following information:

a) type and origin of the salt;

b) alterations of state of the salt (e.g. presence of foreign matter);

c) date of sampling;

d) lot or consignment number;

e) method of packing;

f) total mass of lot or consignment

g) number, unit mass of packages and whether the mass is given net or gross;

h) number of items sampled;

i) number, nature and initial position of sampled items;

j) number, composition and mass of the bulk sample(s) and the method used to obtain and conserve it (them);

k) names and signatures of the people who carried out the sampling.

1 Codex Standard 227-2001

GENERAL STANDARD FOR BOTTLED/ PACKAGED DRINKING WATERS

(Other than Natural Mineral Waters)

CODEX STAN 227-2001

1. SCOPE

This Standard applies to waters for drinking purposes other than Natural Mineral Waters, as defined in the Revised Codex Standard CODEX STAN 108-1981, that are prepackaged/bottled1 and are suitable for human consumption.

2. DESCRIPTION

2.1 Packaged waters “Packaged waters”, other than natural mineral waters, are waters for human consumption and may contain minerals, naturally occurring or intentionally added; may contain carbon dioxide, naturally occurring or intentionally added; but shall not contain sugars, sweeteners, flavourings or other foodstuffs.

2.1.1 Waters defined by origin “Waters defined by origin”, whether they come from the underground or from the surface, defined under the present standard share the following characteristics: a) they originate from specific environmental resources without passing through a

community water system; b) precautions have been taken within the vulnerability perimeters to avoid any pollution of,

or external influence on, the chemical, microbiological and physical qualities of water at origin;

c) collecting conditions which guarantee the original microbiological purity and essential elements of their chemical make-up at origin;

d) from the microbiological standpoint, are constantly fit for human consumption at their source and are kept in that state with particular hygienic precautions until and while packaging in accordance with provisions of sections 3 and 4;

e) are not subject to any modification or treatment other than those permitted under Section 3.1.1.

2.1.2 Prepared waters “Prepared waters” are waters that do not comply with all the provisions set for waters defined by origin under subsection 2.1.1. They may originate from any type of water supply.


3.1 Modifications and handling of packaged waters 3.1.1 Permitted physicochemical modifications and antimicrobial treatments for the waters

defined by origin Waters defined by origin must not, prior to packaging, be modified or subjected to treatments other than those described in subsections below with the proviso that these modifications or treatments and the processes2 used to achieve them do not change the essential physicochemical characteristics nor compromise the chemical, radiological and microbiological safety of these waters when packaged:

3.1.1.1 Selective treatments that modify the original composition: • reduction and/or elimination of dissolved gases (and resulting possible change in pH); • addition of carbon dioxide (and resulting change in pH) or re-incorporation of the original

carbon dioxide present at emergence;

1 As defined in Codex General Standard for the Labelling of Prepackaged Foods: “prepackaged foods to be offered as such to consumer or for

catering purposes”. 2 These processes include the techniques listed in Section 4.1 of the Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other

Than Natural Mineral Waters) with the proviso that such techniques comply with the provisions outlined in Section 3.2.1 of the present standard.


• reduction and/or elimination of unstable constituents such as iron, manganese, sulphur (as S0 or S--) compounds and carbonates in excess, under normal conditions of temperature and pressure, of the calco-carbonate equilibrium;

• addition of air, oxygen or ozone on condition that the concentration of by-products resulting from the ozone treatment is below the tolerance established under section 3.2.1;

• decrease and/or increase in temperature; • reduction and/or separation of elements originally present in excess of maximum

concentrations or of maximum levels of radioactivity set according to section 3.2.1. 3.1.1.2 Antimicrobial treatments for the waters defined by origin

Antimicrobial treatments may be used singly or in combination solely in order to conserve the original microbiological fitness for human consumption, original purity and safety of waters defined by origin.

3.1.2 Physical and chemical modifications and antimicrobial treatments for prepared waters Prepared waters can be subjected to any microbial treatments and any treatments that modify the physical and chemical characteristics of the original water on condition that such treatments result in prepared waters that comply with all provisions of section 3.2 and 4 regarding the chemical, microbiological and radiological safety requirements for prepackaged waters.

3.2 Chemical and radiological quality of packaged waters 3.2.1 Health-related limits for chemical and radiological substances

No packaged water shall contain substances or emit radioactivity in quantities that may be injurious to health. To this effect, all packaged water shall comply with the health-related requirements of the most recent “Guidelines for Drinking Water Quality” published by the World Health Organization.

3.2.2 Addition of minerals Any addition of minerals to water before packaging must comply with the provisions outlined in the present standard and, where applicable, with the provisions in the Codex General Standard for Food Additives (CODEX STAN 192-1995) and/or the Codex General Principles for the Addition of Essential Nutrients to Foods (CAC/GL 9-1987).

4. HYGIENE

4.1 Code of practice It is recommended that all waters covered by the provisions of this standard be collected, transported, stored, and if applicable treated, and packaged in accordance with the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1991) and in accordance with the Code of Hygienic Practice for Bottled/Packaged Drinking Waters (other than Natural Mineral Waters) (CAC/RCP 48-2001).

4.2 Approval and inspection of the source for waters defined by origin Initial approval or inspection of the source of waters defined by origin should be based upon appropriate scientific study adapted to the type of resource (hydrogeology, hydrology, etc.) and based on field survey of the source and of the recharge zone that shall demonstrate the safety of the source, the facilities and collection operations. The initial inspection of the source must be confirmed on a regular basis by periodic monitoring of the essential constituents, temperature, flow (in the case of natural springs) and the chemical and radiological factors specified under section 3.2.1 and the microbiological standards established in conformity with the latest “Guidelines for Drinking Water Quality” published by the World Health Organization. The results of source inspection should be made available to the importing country upon request.

5. LABELLING REQUIREMENTS

In addition to the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), the following provisions shall apply:

5.1 Name of the product Countries may select appropriate names for products, to be specified in national legislation, that reflect local consumer expectations arising from cultural and traditional practices.


However, in establishing such labelling requirements, consideration should be given to ensuring that any product complying with this standard may be represented in a way that reflects its classification within the standard and that consumers are not misled.

5.1.1 The name of the product shall be as follows, depending on its classification in accordance

with Section 2.1. 5.1.1.1 Waters defined by origin

Any appropriate name (or names) in the case of waters that comply with the criteria described under section 2.1.1 and that meet additional criteria established by each country including restricting the name of such water to certain names or only one name. In the case of blends or mixtures of waters from different environment resources, each resource shall be labelled.

Only waters defined by origin, in accordance with the present standard, can be represented by names that refer to the origin or give an impression of specific origin. The names used or chosen by the countries, in accordance with the present standard, to represent prepared waters cannot apply to waters defined by origin and vice versa. When applicable, the additional criteria established by the countries for the definition of the chosen names cannot contravene the provisions of the present standard.

5.1.1.2 Prepared waters Any appropriate name (or names) to designate prepared waters described under section 2.1.2 and that meet additional criteria established by each country including restricting the name of such water to certain names or only one name.

5.1.2 Carbonation 5.1.2.1 The following respective declarations should appear on the label in accordance with the

following criteria: In the case of ground waters defined by origin, “naturally carbonated” or “naturally sparkling” if, after packaging, carbon dioxide spontaneously and visibly is given off under normal conditions of temperature and pressure and the carbon dioxide originates from the source at emergence and is present at the same level as was present originally at emergence, with a possible re-incorporation of gas from the same source, taking into consideration a technical tolerance of ± 20%.

In the case of ground waters defined by origin, “fortified with carbon dioxide” if, after packaging, carbon dioxide spontaneously and visibly is given off under normal conditions of temperature and pressure and the carbon dioxide originates from the source at emergence but is present at a level at least 20% higher than the quantity present originally at emergence, with a possible re-incorporation of gas from the same source.

In the case of all waters, “carbonated” or “sparkling” if, after packaging, carbon dioxide spontaneously and visibly is given off under normal conditions of temperature and pressure and the carbon dioxide does not entirely originate from the same source as that of the water at emergence.

5.1.2.2 Words such as “non carbonated” or “non sparkling” or “still” may apply if, after packaging, there is no visible and spontaneous release of carbon dioxide under normal conditions of temperature and pressure when the packaged is opened.

5.2 Additional labelling requirements 5.2.1 Chemical composition

The total dissolved solid content of packaged waters may be declared on the principal display panel. With regard to waters defined by origin, the chemical composition that confers the characteristics to the product may also be declared on the label.

5.2.2 Geographic location Where required by the authorities having jurisdiction, the precise geographic location of the specific environmental resource and/or the source of a water defined by origin must be declared in the manner prescribed in the applicable legislation.

5.2.3 Prepared water from a water distribution system When prepared water is supplied by a public or private tap water distribution system and subsequently packaged/bottled, but has not undergone further treatment that would modify its original composition or to which carbon dioxide or fluoride have been added, the wording “From a public or private distribution system” must appear on the label along with the name of the product on the principal display panel.

4 Codex Standard 227-2001 5.2.4 Treatments

Where required by the authorities having jurisdiction, if a packaged/bottled water has been modified by a permitted treatment before packaging, the modification or the result of the treatment must be declared on the label in a manner prescribed in the applicable legislation.

5.3 Labelling prohibitions 5.3.1 No claims concerning medicinal (preventive, alleviative or curative) effects shall be made in

respect of the properties of the product covered by this standard. Claims of other beneficial effects related to the health of the consumer shall not be made unless true and not misleading.

5.3.2 The name of the locality, hamlet or specified place may not form part of the trade name unless it refers to a water defined by origin collected at the place designated by that trade name.

5.3.3 The use of any statement or of any pictorial device which may create confusion in the mind of the public or in any way mislead the public about the nature, origin, composition and properties of packaged waters put on sale is prohibited.


See relevant Codex texts on methods of analysis and sampling.

1

REGULATION ON TURKISH FOOD CODEX

MICROBIOLOGICAL CRITERIA

Law of Authorization: 5996

Official Gazette of Publication: 29.12.2011-28157

SECTION ONE

Objective, Scope, Legal Basis and Definitions

Objective

ARTICLE 1 – (1) The objective of the present Regulation is to define microbiological criteria for foodstuffs and the mandatory rules to be complied

with and to be implemented by food business operators.

Scope

ARTICLE 2 – (1) This Regulation covers microbiological criteria for foodstuffs and the mandatory rules to be complied with and to be implemented

by food business operators.

(2) This Regulation shall be implemented without prejudice to the provisions pertaining to;-

a) Health standards for foodstuffs as specified in the Regulation on Specific Hygiene Rules for Animal Foodstuffs published on the Official Gazette

dated 27/12/2011 and No. 28155 laying down other specific rules for control of microorganisms,

b) Parasites specified in the Regulation Laying down Specific Rules for Official Controls of Animal Foodstuffs published on the Official Gazette dated

17/12/2011 and No. 28145,

2

c) Microbiological criteria specified in the Regulation on Waters intended for Human Consumption published on the Official Gazette dated 17/2/2005

and No. 25730.

Legal Basis

ARTICLE 3 – (1) This Regulation was prepared;-

a) On the basis of Articles 21, 22, 23, 24, 29, 30, 31, 32 and 34 of the Law dated 11/6/2010 and No. 5996 on Veterinary Services, Plant Health, Food

and Feed,

b) In parallel with the European Union Commission Regulation 2073/2005/EC on Microbiological Criteria for Foodstuffs.

Definitions

ARTICLE 4 – (1) In addition to the definitions listed in Article 3 of the Law No. 5996, the definitions given in the second paragraph shall also apply.

(2) For the purposes of this Regulation, the following definitions shall apply:

a) Ministry: Ministry of Food, Agriculture and Livestock,

b) Food intended for Infants: Foodstuffs prepared for the purpose of meeting the special nutritional needs of infants defined as being younger than

twelve months of age,

c) Food safety criterion: A criterion defining the acceptability of a product or a batch of foodstuff applicable to products placed on the market,

d) Microorganisms and Toxins and Metabolites thereof: Bacteria, virus, yeast, mould, algae, parasitic protozoa, microscopic parasitic helminth and

their toxins and metabolites,

e) Microbiological Criteria: Criteria taken as a basis for the determination of the acceptability of a foodstuff, a batch of foodstuff or procedure and

defining the presence/absence or number of microorganisms and the quantities of their toxins and metabolites by mass, volume, area, batch or unit,

f) Compliance with Microbiological Criteria: Obtaining satisfactory or acceptable results set in Annex 1 and Annex 2 when testing against the values set for the

criteria through the taking of samples, the conduct of analyses and the implementation of corrective action, in accordance with the legal arrangements pertaining to

the Law No. 5996 and the instructions of the Ministry,

3

g) Sample: A set composed of one or several units or a portion of matter selected by different means in a population or in an important quantity of matter, which is

intended to provide information on a given characteristic of the studied population or matter and to provide a basis for a decision concerning the population or matter

in question or concerning the process which has produced it,

h) Food intended for Special Medical Purposes: Foodstuffs prepared for the purpose of meeting the nutritional requirements of persons affected by a disease, ailment

or medical condition and suffering from nutritional disorders arising therefrom and required to be consumed under medical observation,

I) Batch: A group or set of identifiable products obtained from a given process under practically identical circumstances and produced in a given place within one

defined production period,

j) Shelf-Life: The expiration date defined in the Turkish Food Codex Labelling Regulation or a period of time in consistence with the recommended “use by” date,

k) Representative Sample: A sample in which the characteristics of the batch from which it is drawn are maintained and which has the same probability as that of the

initial sample selected on a random basis from each item or primary sample of the batch,

l) Food Ready for Consumption: Food intended by the producer or the manufacturer for direct human consumption without the need for cooking or other processing

effective to eliminate or reduce to an acceptable level micro-organisms of concern,

m) Process Hygiene Criterion: A criterion indicating the acceptable functioning of the production process which is not applicable to products placed on the market

and sets an indicative contamination value above which corrective actions are required in order to maintain the hygiene of the process in compliance with the Law

No. 5996;

SECTION TWO

General Provisions

General provisions

ARTICLE 5 – (1) Food business operators shall ensure that foodstuffs comply with the relevant microbiological criteria set out in Annex 1 and Annex

2. To this end the food business operators at each stage of food production, processing and distribution, including retail, shall take measures, as part of

their procedures based on hazard analysis and critical control points (HACCP) principles together with the implementation of good hygiene practices

designated in the Food Hygiene Regulation published on the Official Gazette dated 17/12/2011 and No. 28145, to ensure compliance with:

(a) The process hygiene criteria specified in Annex 2 during supply, handling and processing of raw materials and foodstuffs,

4

(b) The food safety criteria specified in Annex 1 and applicable throughout the shelf-life of the products can be met under reasonably foreseeable

conditions of distribution, storage and use.

(2) The Ministry has the right to collect more detailed samples and perform analyses for the purpose of verifying process compliance or performing

risk analyses with the objective of determining microorganisms and their toxins and metabolites not included in Annex 1 for foodstuffs suspected to be

unsafe. To this end, the criteria given in Annex 3 shall be taken into consideration.

(3) Food business operators are responsible to provide for sampling in line with the rules specified in Annex 4 in order to ensure compliance with the

process hygiene criteria given in Annex 2.

(4) Food business operators may also utilize the guides to good hygiene practice for the purpose of implementing the provisions of the present

Regulation.

Analyses against criteria

ARTICLE 6 – (1) Food business operators shall perform testing as appropriate against the microbiological criteria set out in Annex 1 and Annex 2,

when they are validating or verifying the correct functioning of their procedures based on HACCP principles and good hygiene practice.

(2) Food business operators shall decide the appropriate sampling frequencies, except where Annex I provides for specific sampling frequencies, in

which case the sampling frequency shall be at least that provided for in Annex I and Annex 2. Food business operators shall make this decision in the

context of their procedures based on HACCP principles and good hygiene practice, taking into account the instructions for use of the foodstuff.

(3) The frequency of sampling may be adapted to the nature and size of the food businesses, provided that the safety of foodstuffs will not be

endangered.

(4) The number of samples (n) to be collected from foodstuffs falling under the scope of this Regulation shall be as defined in Annex 1. However, one

sample shall be collected from food sales and collective consumption areas and evaluated against the “M” value.

SECTION THREE

Specific Provisions for Sampling and Analysis Methods

Sampling and analysis methods

ARTICLE 7 – (1) The analytical methods and the sampling plans and methods in Annex 1 and Annex 2 shall be applied as reference methods.

5

(2) Samples shall be taken from processing areas and equipment used in food production, when such sampling is necessary for ensuring that the criteria

are met. Accordingly;-

a) In that sampling the ISO standard 18593 shall be used as a reference method.

b) Food business operators manufacturing ready-to-eat foods, which may pose a Listeria monocytogenes risk for public health, shall also sample the

processing areas and equipment as part of their sampling scheme.

c) Food business operators manufacturing dried infant formulae or dried foods for special medical purposes intended for infants below six months

which pose a Cronobacter sakazakii risk shall take samples from the processing areas and equipment for Enterobacteriaceae as part of their sampling

scheme.

(3) The number of sample units of the sampling plans set out in Annex 1 and Annex 2 may be reduced if the food business operator can demonstrate by

historical documentation that he has effective HACCP-based procedures.

(4) If the aim of the analysis is to specifically assess the acceptability of a certain batch of foodstuffs or a process, the sampling plans set out in Annex 1 and Annex

2 shall be respected as a minimum.

(5) Food business operators may use other sampling and testing procedures, if they can demonstrate to the satisfaction of the authorized body of the Ministry that

these procedures provide at least equivalent guarantees. Accordingly;-

a) Those procedures may include use of alternative sampling sites and use of new analysis methods.

b) Testing against alternative micro-organisms and related microbiological limits not included in Annex 2 as well as testing of analytes other than microbiological

ones shall be allowed only for process hygiene criteria.

c) The use of alternative analytical methods is acceptable when the methods are validated against the reference method in Annex 1 and Annex 2 and if a proprietary

method, certified by a third party in accordance with the protocol set out in EN/ISO standard 16140 or other internationally accepted similar protocols, is used.

d) If the food business operator wishes to use analytical methods other than those validated and certified as described in sub-paragraph (c), the methods shall be

validated according to internationally accepted protocols and their use authorised by the Ministry.

SECTION FOUR

Specific Provisions

6

Unsatisfactory results

ARTICLE 8 – (1) When the results of testing against the criteria set out in Annex 1 and Annex 2 are unsatisfactory, the food business operators shall

take the measures laid down in paragraphs 2 to 4 of this Article together with other corrective actions defined in their HACCP-based procedures and

other actions necessary to protect the health of consumers.

(2) Food business operators shall take measures to find the cause of the unsatisfactory results in order to prevent the recurrence of the unacceptable

microbiological contamination including modifications to the HACCP-based procedures or other food hygiene control measures in place.

(3) When testing against food safety criteria set out in Annex I provides unsatisfactory results, the product or batch of foodstuffs shall be withdrawn or

recalled in accordance with Article 22 of the Law No. 5996. However, on the condition that the relevant operations be carried out by food business

operators;-

a) Products placed on the market, which are not yet at retail level and which do not fulfil the food safety criteria, may be submitted to further

processing by a treatment eliminating the hazard in question.

b) The food business operator may use the batch for purposes other than those for which it was originally intended, provided that this use does not pose

a risk for public or animal health and provided that this use has been decided within the procedures based on HACCP principles and good hygiene

practice and authorised by the Ministry.

(4) In the event of unsatisfactory results as regards process hygiene criteria the actions laid down in Annex 2 shall be taken.

Labelling

ARTICLE 9 – (1) When the requirements for Salmonella in minced meat, meat preparations and meat products intended to be eaten cooked of all species set

down in Annex 1 and Annex 2 are fulfilled, the batches of those products placed on the market must be clearly labelled by the manufacturer in order to inform the

consumer of the need for thorough cooking prior to consumption.

SECTION FIVE

Miscellaneous and Final Provisions

Administrative sanctions

ARTICLE 10 – (1) Those acting in contradiction with this Regulation shall be made subject to administrative sanctions in accordance with the

relevant articles of the Law No. 5996. .

7

Burden of compliance

PROVISIONAL ARTICLE 1 – (1) Food business operators that have been active before the publication date of this Regulation are obliged to ensure

compliance with the provisions given in Annex 2 and Annex 4 of the present Regulation until 31/12/2013.

Effectiveness

ARTICLE 11 – (1) This Regulation shall be effective as of its date of publication.

Execution

ARTICLE 12 – (1) The provisions of the present Regulation shall be executed by the Ministry of Food, Agriculture and Livestock.

ANNEX-1

FOOD SAFETY CRITERIA

Food Microorganisms/ toxins/ metabolites Sampling plan

(1)

Limits (2) Reference method (

3)

n c m M

1.1. Milk, dairy products and milk-based

products

1.1.1. Pasteurized milk Enterobacteriaceae 5 0 101 cfu/mL ISO 21528-1

1.1.2. Fermented dairy products (kefir1, yoghurt,

fruit yoghurts, ayran2, etc.)

E. coli (4) 5 0 <3 ISO 16649-3

1 Fermented milky drink with traces of alcohol

8

1.1.3. Cream and cream products

1.1.3.1. Cream (pasteurized) Salmonella 5 0 0/25 g-mL EN/ISO 6579

L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1

1.1.3.2. Butter and spreadable dairy products and

clarified butter

Coagulase positive staphylococci 5 2 102 10

3 EN/ISO 6888-1 or 2

Salmonella 5 0 0/25 g-mL EN/ISO 6579

1.1.3.3. Clotted cream Coagulase positive staphylococci 5 2 102 10

3 EN/ISO 6888-1 or 2



1.1.4. Milk powder or cream powder, powder mix

for ice cream, whey cheese, buttermilk powder

and milk-based products, casein and caseinate

Enterobacteriaceae 5 0 101 cfu/mL ISO 21528-2


3 EN/ISO 6888-1 or 2

Salmonella

5 0 0/25 g-mL

EN/ISO 6579

1.1.5. Cheese (all cheeses except for melted

cheese)


3 EN/ISO 6888-1 or 2



1.1.6. Melted cheeses and melted cheese Staphylococcal enterotoxins 5 0 absence in 25 g

2 Traditional drink prepared with yoghurt, water and salt.

9

products E. coli (4)

5 0 <101

ISO 16649-1 and 2


1.1.7. Condensed milk E. coli (4) 5 0 <3 ISO 16649-3


1.1.8. İce cream and milky ice Enterobacteriaceae 5 2 101 10

2 ISO 21528-2



1.2. Egg products (pasteurized and frozen egg,

egg powder etc.)

Enterobacteriaceae 5 2 101 10

2 ISO 21528-2


1.3. Meat and meat products

1.3.1. Minced meat Aerobic colony count 5 2 5x105 5x10

6 ISO 4833


E. coli O157 5 0 0/25 g-mL ISO 16654

1.3.2. Raw red meat and red meat preparations Salmonella 5 0 0/25 g-mL EN/ISO 6579

E. coli O157 5 0 0/25 g-mL ISO 16654

1.3.3. Raw poultry meat and poultry meat

preparations Salmonella 5 0

0/25 g-mL EN/ISO 6579

10

1.3.4. Mechanically separated red meat and

mechanically separated poultry meat (MSM)

Aerobic colony count 5 2 5x105 5x10

6 ISO 4833


E. coli O157 5 0 0/25 g-mL ISO 16654

1.3.5. Meat products

1.3.5.1. Non-heat treated meat products

1.3.5.1.1. Cured and dried (bacon, etc.) Coagulase positive staphylococci 5 2 102 10

4 EN/ISO 6888-1 or 2

Sulphide reducing anaerobic bacteria 5 2 102 10

3 ISO 7937


1.3.5.1.2. Fermented (sausage etc.) Salmonella 5 0 0/25 g-mL EN/ISO 6579


E. coli O157 5 0 0/25 g-mL ISO 16654

1.3.5.2. Heat treated meat products (sausage,

ham, fried meat, döner, meatballs, jelly tripe etc.)



1.3.6. Other Animal Products

1.3.6.1. Gelatine and Collagen Salmonella 5 0 0/25 g-mL EN/ISO 6579

1.4. Fishery products, live bivalve molluscs, live

sea urchins, live tunicates and live sea

11

gastropods

1.4.1. Live bivalve molluscs, live sea urchins, live

tunicates and live sea gastropods

E. coli (4) (in intravalvular fluid and meat) 1 (

5) 0 <3 ISO 16649-3


1.4.2. Fishery products

1.4.2.1. Fresh chilled fish Histamine (6) 9 2 100

mg/kg

200

mg/kg

HPLC

1.4.2.2. Frozen fish Histamine (6) 9 2 100

mg/kg

200

mg/kg HPLC

1.4.2.3. Processed bivalve molluscs (black

mussels, bearded mussels, carpet shell clams,

sand mussels, etc.), shellfish (crayfish, shrimps,

lobster, crabs, etc.), gastropods (limpets, etc.),

cephalopods (octopus, squid, calamari, etc.), fish

Histamine (6) 9 2 200

mg/kg

400

mg/kg HPLC



1.4.2.4. Canned fishery products Histamine (6) 9 2 200

mg/kg

400

mg/kg

HPLC

1.4.2.5. Caviars and caviar-like products obtained

from fish eggs



1.5. Bouillon cubes, powders, dry soup mix,

seasoning, whipped cream, other food mixtures Salmonella

5 0 0/25 g-mL

EN/ISO 6579

12

in powder or cube form such as sauces

1.6. Cereal and bakery products

1.6.1. Cereal flours, soy flour and other flours

(including potato flours)

Coliform bacteria 5 2 103 10

4 ISO 4832

Mould 5 2 104 10

5 ISO 7698

1.6.2. Bread and bread varieties, pita bread, flat

bread, bagels, thin bread, pastry, etc.

Rope spores (4) 5 2 4,5x10

3 1,1x10

4

Yeast and Mould 5 2 102 10

3 ISO 7698

1.6.3. Wafers, shredded pastry etc. Coliform bacteria 5 2 102 10

3 ISO 4832

Mould 5 2 103 10

4 ISO 7698

1.6.4. Breakfast cereals, semolina, whole grain

products, muesli, cornflakes, popcorn, puffed rice,

chips etc. Grain-based products (including

aromatic products), bran intended for human

consumption


3 ISO 4832

Yeast and Mould 5 2

103 10

4

ISO 7698

1.6.5. Pasta products such as pasta, noodles, etc. Yeast and Mould

5 2 10

2 10

3

ISO 7698


1.6.6. Pasta, ravioli and similar products stuffed

with meat, vegetables and other fillings

(raw, frozen)


4 EN/ISO 6888-1 or 2


4 ISO 7937


13


with meat, vegetables and other fillings (baked)


3 EN/ISO 6888-1 or 2

Sulphide reducing anaerobic bacteria (only

for those containing meat) 5 2 10

2 10

3 ISO 7937


1.6.8. Pizza, dough and dough-based products

(frozen, ready-to-cook)

Mould 5 2 103 10

4 ISO 7698


4 EN/ISO 6888-1 or 2



1.6.9. Light bakery products

1.6.9.1. Plain cake, plain cookies, plain crackers

etc., coated, stuffed and/or seasoned cookies,

cakes and crackers and wafers (plain, creamy,

coated, etc.)

Coliform bacteria 5 2 10

1 10

2 ISO 4832


1.6.9.2. Pies and cakes (creamy, chocolate,

stuffed, fruit etc.)


3 EN/ISO 6888-1 or 2

E. coli (4) 5 0 <3 ISO 16649-3



1.6.10. Starch E. coli (4) 5 0 <10

1 ISO 16649-1 or 2

14

1.7. Fruits and vegetables and their processed

products

1.7.1. Washed, sliced and packaged, separate or

mixed raw vegetables and frozen or dried fruits



E. coli O157 5 0 0/25 g-mL ISO 16654

1.7.2. Dried or frozen fruits Yeast and Mould 5 2 104 10

5 ISO 7954

1.7.3. Jam, marmalades and mashes Mould 5 2 102 10

3 ISO 7954

1.8. Spices

1.8.1. Spices, herbs and/or mixtures thereof

(powder, pastes, mixtures, etc.)


4 EN/ISO 6888-1 or 2

B. cereus 5 2 103 10

4 EN/ISO 7932


1.9. Juices, non-alcoholic beverages and similar

products

1.9.1. Directly squeezed, non-pasteurized, ready-

to-eat fruit and vegetable juices required to be

maintained in cold conditions



E. coli O157 5 0 0/25 g-mL ISO 16654

1.9.2. Drink powders Coliform bacteria 5 2 101 10

2 ISO 4832

15

1.10. Coffee and tea

1.10.1. Tea (green, black), herb and fruit teas and

their mixtures (including teabags)


5 ISO 7954

Salmonella 5 0 0/25 g-mL

EN/ISO 6579

1.10.2. Roasted coffee beans, roasted ground

coffee and ready-to-drink coffee including coffee

extracts and aromatised coffee ingredients Coliform bacteria

5 2 10

1 10

2

ISO 4832

1.11. Cocoa and cocoa products, chocolate and

chocolate products Salmonella 5 0

0/25 g-mL EN/ISO 6579

1.12. Sugary products

1.12.1. Halva, grape molasses, Turkish delight,

baklava and other syrup desserts, paste, cezerye3,

walnut and peanut butters and confection, etc.


3 ISO 7954

E. coli

5 0 <101 ISO 16649-1 or 2

1.12.2. Ready-to-eat sweet sauces Yeast and Mould 5 2 101

102 ISO 7954

1.13. Ready-to-eat meals

1.13.1. All types of ready-to-eat (cooked) meat

and vegetable meal etc.

Staphylococcal enterotoxins 5 0 absence in 25 g

B. cereus

5 2 102 10

3 EN/ISO 7932

3 Traditiıonal type of Turkish delight prepared with nuts and carrot paste.

16

Salmonella

5 0 0/25 g-mL

EN/ISO 6579

1.13.2. All types ready-to-eat salads, delicatessen

products and cold side dishes, etc. E. coli

5 2 <10

1 10

1 ISO 16649-1 or 2


Salmonella

5 0 0/25 g-mL

EN/ISO 6579

L. monocytogenes

5 0 0/25 g-mL

EN/ISO 11290-1

1.13.3. All types of ready-to-eat (cooked) baked

products (pasta, all varieties of pastry, pizza,

ravioli, etc.)

E. coli 5 0

<101

ISO 16649-1 or 2


B. cereus

5 2 102 10

3 EN/ISO 7932

Salmonella

5 0 0/25 g-mL

EN/ISO 6579

1.13.4. All types of ready-to-eat (cooked) sweet

pudding, cream, Noah’s pudding etc.)



1.14. Foodstuffs for special nutrition

1.14.1. İnfant formulae and follow-up formulae

(including dietary foodstuffs for special medical

purposes)

B. cereus 5 2 5x10

1 5x10

2 EN/ISO 7932

Cronobacter sakazakii 10 0 0/25 g-mL ISO/DTS 22964



17

1.14.2. Food supplements for infants and children


purposes)

B. cereus 5 2 10

2 10

3 EN/ISO 7932

Enterobacteriaceae

5 0 <101

ISO 21528-2



1.15. Other foodstuffs

1.15.1. Salt Coliform bacteria 5 2 101 10

2 ISO 4832

1.15.2. Soy milk and soy products E. coli

5 2 <101

101

ISO 16649-1 or 2


1.15.3. Soy milk (in powder form) Coliform bacteria 5 2 102 10

3 ISO 4832

1.15.4. Mayonnaise and salad dressing containing

mayonnaise


3 EN/ISO 6888-1 or 2


1.15.5. Salad and gravy sauces, tomato-based

sauces (including ketchup, soy sauce, mustard,

pomegranate syrup, etc.)

Yeast and Mould 5 2 102

103 ISO 7954


1.15.6. Animal oils except for butter Aerobic colony count 5 2 104 10

5 ISO 4833

1.15.7. Non-milk-based edible salts (fruit ice,

sorbet and others)


3 ISO 21528-2


18

1.15.8. Coffee whitener E. coli 5 0 <10

1

ISO 16649-1 or 2

1.15.9. Food supplements E. coli 5 0 <10

1

ISO 16649-1 or 2

1.15.10. Bread yeast (wet and dry) Rope spores (4) 5 3 95 210

1.15.11. Spreadable oils, margarine and rich oils Coliform bacteria 5 2 101

102 ISO 4832


102 ISO 7988

(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.

(2) Limit is regarded as cfu/g-mL unless otherwise stated. cfu: colony-forming unit (in solid medium)

(3) The most recent edition of the Standards given in this Regulation shall be used.

(4) Most Possible Number (MPN) Method

(5) Analysis sample must be prepared from at least 10 different samples.

(6) In species belonging to Engraulidae, Scombridae, Clupeidae, Coryfenidae, Pomatomidae, Scrombressosidae family

19

ANNEX-2

PROCESS HYGIENE CRITERIA


Food Microorganisms/ toxins/

metabolites

Sampling plan

(1)

Limits (2)

Reference

method (3)

Stage where

the criterion

applies

Measures to be taken

in case of

unsatisfactory results n c m M

2.1.1. Cattle, sheep, goat

and horse carcass

Aerobic colony count 3,2x103 cfu/cm

2 (

4) 1,0x10

5 cfu/cm

2 (

4) ISO 4833 (

9) (

12)

Enterobacteriaceae 3,2x101 cfu/cm

2 (

4) 3,2x10

2 cfu/cm

2 (

4) ISO 21528-2 (

9) (

12)

2.1.2. Swine carcass


2 (

4) 1,0x10

5 cfu/cm

2 (

4) ISO 4833 (

9) (

12)


2 (

4) 1,0x10

3 cfu/cm

2 (

4) ISO 21528-2 (

9) (

12)


and horse carcass Salmonella 50 (

5) 2 (

6)

Absence in the tested percentage of each

carcass. EN/ISO 6579 (

9) (

13)

2.1.4. Swine carcass Salmonella 50 (5) 5 (

6)



9) (

14)

2.1.5. Broiler and turkey

carcass Salmonella 50 (

5) 5 (

6)

Absence in 25 g sample made up of the

combination of samples collected from

neck skin.

EN/ISO 6579 (10

) (14

)

20

2.1.6. Minced meat Aerobic colony count (7) 5 2 5x10

5 cfu/g 5x10

6 cfu/g ISO 4833 (

11) (

15)

E. coli (8) 5 2 5x10

1 cfu/g 5x10

2 cfu/g

ISO 16649-1

or 2 (

11) (

15)

2.1.7. Mechanically

separated meat (9)

Aerobic colony count 5 2 5x105 cfu/g 5x10

6 cfu/g ISO 4833 (

11) (

15)

E. coli (8) 5 2 5x10

1 cfu/g 5x10

2 cfu/g

ISO 16649-1

or 2 (

11) (

15)

2.1.8. Meat preparations E. coli (8) 5 2 5x10

2 cfu/g - cm

2 5x10

3 cfu/g - cm

2 ISO 16649-1

or 2 (

11) (

15)


(2) For points 2.1.3, 2.1.4 and 2.1.5, m=M, cfu: colony-forming unit (in solid medium).

(3) The most recent edition of the Standards specified in this Regulation shall be used.

(4) The limits (m and M) apply only to samples taken by the destructive method. The daily mean log is calculated by first taking a log value of each individual test result and

then calculating the mean of these log values.

(5) The 50 samples are derived from 10 consecutive sampling sessions in accordance with the sampling rules and frequencies laid down in this Regulation.

(6) The number of samples where the presence of salmonella is detected. The c value is subject to review in order to take into account the progress made in reducing the

salmonella prevalence. The food business operator may use a lower c value before this evaluation in order to reduce the presence of salmonella.

(7) This criterion does not apply to minced meat produced upon the request of consumers and sold without a long holding period.

(8) E. coli is used here as an indicator of faecal contamination.

(9) Carcasses after

(10) Carcases after dressing but before chilling

(11) Carcases after chilling

(12) End of the manufacturing process

21

(13) Improvements in slaughter hygiene and review of production controls.

(14) Improvements in slaughter hygiene, review of production controls and review of origins of animals.

(15) Improvements in slaughter hygiene, review of production controls, review of origins of animals and review of biosafety measures.

(16) Improvements in production hygiene and improvements in selection and/or origin of raw materials.

Evaluation of analysis results

The limits given refer to each sample unit tested, excluding testing of carcases where the limits refer to pooled samples.

The test results demonstrate the microbiological quality of the process tested.

Enterobacteriaceae and aerobic colony count in carcases of cattle, sheep, goats, horses and pigs:

— SATISFACTORY, if the daily mean log is < m,

— ACCEPTABLE, if the daily mean log is between m and M,

— UNSATISFACTORY, if the daily mean log is >M.

Salmonella in carcases:

— SATISFACTORY, if the presence of Salmonella is detected in a maximum of c samples,

— UNSATISFACTORY, if the presence of Salmonella is detected in more than c samples.

After each sampling session, the results of the last 10 sampling sessions are assessed in order to obtain the (n) number of samples.

E. coli and aerobic colony count in minced meat, meat preparations and mechanically separated meat (MSM):

— SATISFACTORY, if all the values observed are < m,

— ACCEPTABLE, if a maximum of c/n values are between m and M, and the rest of the values observed are < m,

— UNSATISFACTORY, if one or more of the values observed are >M or more than c/n values are between m and M.

22

2.2. Milk and dairy products

Food Microorganisms/

toxins/ metabolites

Sampling plan (1) Limits (

2)

Reference

method (3)

Stage where the

criterion applies


in case of


2.2.1. Pasteurized milk and other

pasteurized liquid milk products Enterobacteriaceae (

4) 5 0 10

1 cfu/mL ISO 21528-1 (

11) (

13)

2.2.2. Heat-treated milk or cheeses

produced from whey E. coli (

5) 5 2 10

2 cfu/g 10

3 cfu/g

ISO 16649-1

or 2

(6) (

14)

2.2.3. Cheeses produced from raw milk Coagulase positive

staphylococci 5 2 10

4 cfu/g 10

5 cfu/g

EN/ISO 6888-

2

(12

) (15

)

2.2.4. Cheeses produced from heat-

treated milk at lower temperatures than

those of pasteurization (7) and seasoned

cheeses produced from pasteurized or

heat-treated milk at higher temperatures

(7)

Coagulase positive


2 cfu/g 10

4 cfu/g

EN/ISO 6888-

1 or 2

2.2.5. Unseasoned cheeses produced from

pasteurized or heat-treated milk at higher Coagulase positive

5 2 101 cfu/g 10

2 cfu/g

EN/ISO 6888-(

11) (

15)

23

temperatures (fresh cheeses) (7) staphylococci 1 or 2

2.2.6. Butter and cream produced from

raw milk or heat-treated milk at lower

temperatures than those of pasteurization

E. coli (5) 5 2 10

1 cfu/g 10

2 cfu/g

ISO 16649-1

or 2

(11

) (14

)

2.2.7. Milk powder and whey powder

Enterobacteriaceae (4) 5 0 10

1 cfu/g ISO 21528-2 (

11) (

16)

Coagulase positive


1 cfu/g 10

2 cfu/g

EN/ISO 6888-

1 or 2 (

11) (

15)

2.2.8. İce cream (8) and frozen milky

desserts Enterobacteriaceae 5 2 10

1 cfu/g

10

2 cfu/g

ISO 21528-2 (

11) (

14)

2.2.9. Dried infant formulae (including

dietary foodstuffs for special medical

purposes)

Enterobacteriaceae 10 0 absence in 10 g ISO 21528-1 (11

) (9)

Bacillus cereus 5 1 5x10

1

cfu/g

5x102

cfu/g

EN/ISO 7932

(10

) (

11) (

17)

2.2.10. Dried follow-up formulae Enterobacteriaceae 5 0 absence in 10 g ISO 21528-1 (11

) (9)


(2) For point 2.2.1, 2.2.7, 2.2.9 and 2.2.10, m=M. cfu: colony-forming unit (in solid medium)


(4) The criterion does not apply to products intended for further processing in the food industry.

(5) E. coli is used here as an indicator for the level of hygiene.

24

(6) The sample must be collected from the stage where the E. coli count is estimated to be at the highest level throughout the production process. In general, E. coli count is

at its highest level at the beginning of the seasoning period for cheeses that do not support the development of E. coli. On the other hand, for cheeses that support the

development of E. coli, this point is generally at the end of the seasoning period.

(7) If presented by the food business operator to the authorized representative of the Ministry, excluding cheeses that do not carry a risk for staphylococcal enterotoxin

formation.

(8) Only ice creams containing milk ingredients.

(9) Improvements in production hygiene to minimise contamination. If the correlation between Enterobacteriaceae and C. Sakazaii has not been separately established at

the factory level, the analyses of these microorganisms shall be implemented in parallel. If Enterobacteriaceae are detected in any of the sample units, the batch has to

be analysed for E. sakazakii and Salmonella. The demonstration of the existence of a correlation between Enterobacteriaceae and C. Sakazaii to the authorized

representative of the Ministry rests with the food business operator.

(10) 1 ml of inoculum is plated on a Petri dish of 140 mm diameter or on three Petri dishes of 90 mm diameter.


(12) At the time during the manufacturing process when the number of staphylococci is expected to be highest

(13) Check on the efficiency of heat- treatment and prevention of recontamination as well as the quality of raw materials.

(14) Improvements in production hygiene and selection of raw materials.

(15) Improvements in production hygiene and selection of raw materials. If values >105 cfu/g are detected, the cheese batch has to be tested for staphylococcal enterotoxins.

(16) Check on the efficiency of heat treatment and prevention of recontamination.

(17) Improvements in production hygiene and selection of raw materials to minimise contamination.

25


The limits given refer to each sample unit tested.


Enterobacteriaceae in dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age:

— SATISFACTORY, if all the values observed indicate the absence of the bacterium,

— UNSATISFACTORY, if the presence of the bacterium is detected in any of the sample units

E. coli, Enterobacteriaceae (other food categories) and coagulase-positive staphylococci:




B. cereus for dried infant formulae (including dietary foodstuffs for special medical purposes);

— SATISFACTORY, if all the values observed are ≤ m,

— ACCEPTABLE, if a maximum of c values are between m and M, and the rest of the values observed are ≤ m,

— UNSATISFACTORY, if one or more of the values observed are >M or more than c values are between m and M.

26

2.3. Egg products


toxins/ metabolites

Sampling plan

(1)

Limits (2)

Reference

method (3)

Stage where the

criterion applies

Measures to be taken in

case of unsatisfactory

results n c m M

2.3.1. Egg products Enterobacteriaceae 5 2 101 cfu/g - mL 10

2 cfu/g - mL ISO 21528-2 (

4) (

5)


(2) cfu: colony-forming unit (in solid medium)



(5) Checks on the efficiency of the heat treatment and prevention of recontamination




Enterobacteriaceae in egg products:




27

2.4. Water products


toxins/ metabolites


2)

Reference method (3)

Stage where the

criterion applies


in case of


2.4.1. Shelled and shucked

products of cooked crustaceans

and molluscan

E. coli 5 2 1/g 101/g ISO TS 16649-3 (

4) (

5)

Coagulase positive


2 cfu/g 10

3 cfu/g EN/ISO 6888-1 or 2 (

4) (

5)





(5) Improvements in production hygiene.

28




E. coli in shelled and shucked products of cooked crustaceans and molluscan shellfish:


— ACCEPTABLE, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,


Coagulase-positive staphylococci in shelled and cooked crustaceans and molluscan shellfish:




29

2.5. Fruits, vegetables and their products


metabolites


2)

Reference method

(3)

Stage where the

criterion applies



results n c M M

2.5.1. Pre-cut and ready-

to-eat fruits and

vegetables

E. coli 5 2 102 cfu/g 10

3 cfu/g

ISO 16649-1

or 2

(4) (

5)

2.5.2. Non-pasteurized,

ready-to-eat pasteurized

fruit and vegetable juices

E. coli 5 2 102 cfu/g 10

3 cfu/g

ISO 16649-1

or 2

(4) (

5)






30




E. coli in pre-cut fruit and vegetables (ready-to-eat) and in unpasteurised fruit and vegetable juices (ready-to-eat):




31

ANNEX-3

Limits of Pathogen Microorganisms

Microorganisms Food

Sampling plan

(1)

Limits (2)

Reference

Method (3)

N c m M

Salmonella Ready-to-eat 5 0 0/25 g-mL EN/ISO 6579

L. monocytogenes Ready-to-eat 5 0 0/25 g-mL EN/ISO 11290-1

Thermo-tolerant Campylobacter

spp. Ready-to-eat 5 0 0/25 g-mL

E. coli O157 Ready-to-eat 5 0 0/25 g-mL ISO 16654

V. cholera (4) Ready-to-eat 5 0 0/25 g-mL

V. parahaemolyticus (4) Ready-to-eat 5 0 0/25 g-mL

Coagulase positive staphylococci

Not ready-to-eat 5 2 103 10

4

EN/ISO 6888-1

or 2 Ready-to-eat 5 2 10

2 10

3

B. cereus

Not ready-to-eat 5 2 103

104

EN/ISO 7932

Ready-to-eat 5 2 102 10

3

Sulphide-reducing anaerobe


104

ISO 7937


3




(4) Only sought in fishery products raised/hunted in salty waters.

32

ANNEX-4

Sampling rules and preparation of analysis samples

4.1. Sampling rules and preparation of analysis samples

In the absence of specific rules on sampling and preparation of test samples, the relevant standards of the ISO and

the guidelines of the Codex Alimentarius shall be used as reference methods.

4.2. Rules for microbiological sampling from slaughterhouses and establishments producing minced meat, meat

preparations, mechanically separated meat and raw meat

4.2.1. Sampling rules for cattle, swine, sheep, goat and horse carcasses

The destructive and non-destructive sampling methods, the selection of the sampling sites and the rules for

storage and transport of samples are described in standard ISO 17604.

Five carcases shall be sampled at random during each sampling session. Sample sites should be selected taking

into account the slaughter technology used in each plant.

When sampling for analyses of Enterobacteriaceae and aerobic colony counts, four sites of each carcase shall be

sampled. Four tissue samples representing a total of 20 cm² shall be obtained by the destructive method. When using the

non-destructive method for this purpose, the sampling area shall cover a minimum of 100 cm² or 50 cm² for small ruminant

carcases per sampling site.

When sampling for Salmonella analyses, an abrasive sponge sampling method shall be used. The sampling area

shall cover a minimum of 400 cm² per site selected.

When samples are taken from the different sampling sites on the carcase, they shall be pooled before

examination.

4.2.2. Sampling rules for poultry carcasses and raw poultry meat

When sampling for Salmonella analysis in slaughterhouses, samples shall be taken from the neck skin of poultry

carcasses. In other establishments, samples for Salmonella analysis in raw poultry meat shall be collected from the neck

skin of poultry carcasses if possible; if this is not possible, the sample shall be collected from skinned and/or skinless poultry

meat and this decision shall be made on a risk basis.

Slaughterhouses must have sampling plans for poultry carcasses on the basis of Salmonella serotypes potentially

existing in the heard.

For the Salmonella analyses, a minimum of 15 carcases shall be sampled at random during each sampling session

and after chilling for the analysis of the process hygiene criteria given in Article 2.1.5 of Annex 2 to the present Regulation.

A piece of approximately 10 g from neck skin shall be obtained from each carcase. On each occasion the neck skin samples

from three carcases from herds of the same origin shall be pooled before examination in order to form 5 x 25 g final

samples. These samples shall also be used to verify the compliance with the food safety criteria given in Article 1.3.2 of

Annex 1 to this Regulation.

For the Salmonella analyses in raw poultry meat except for poultry carcasses, 5 samples of at least 25 g each shall

be collected from the same batch. During sampling from skinned poultry meat, if the amount of skin is not sufficient to

form the sample unit, the sample shall include skin and, at a lesser extent, poultry meat. For sampling from skinless meat or

poultry meat containing a small amount of skin, the sample shall be collected from the skinned part to the extent possible

with a small or sufficient sample amount obtained from the meat itself.

4.2.3. Guidelines for sampling

More detailed guidelines pertaining to sampling from carcasses, especially those concerning the locations of

sampling points may be included in the good practice guidelines specified in the Food Hygiene Regulation.

33

4.2.4. Sampling frequencies for carcases, minced meat, meat preparations and mechanically separated meat

In the case of sampling for Salmonella analyses of minced meat, meat preparations and carcases, the frequency

can be reduced to once in 15 days if satisfactory results have been obtained for 30 consecutive weeks. The salmonella

sampling frequency may also be reduced if there is a national or regional salmonella control programme in place and if this

programme includes testing that replaces the described sampling. The sampling frequency may be further reduced if the

national or regional salmonella control programme demonstrates that the salmonella prevalence is low in animals

purchased by the slaughterhouse.

The food business operators of slaughterhouses or establishments producing minced meat, meat preparations or

mechanically separated meat shall take samples for microbiological analysis at least once a week. The day of sampling shall

be changed each week to ensure that each day of the week is covered.

As regards the sampling of minced meat and meat preparations for E. coli and aerobic colony count analyses and

the sampling of carcases for Enterobacteriaceae and aerobic colony count analyses, the frequency may be reduced to once

in 15 days testing if satisfactory results are obtained for six consecutive weeks.

However, when justified on the basis of a risk analysis and consequently authorised by the Ministry, small

slaughterhouses and establishments producing minced meat and meat preparations in small quantities may be exempted

from these sampling frequencies.

1

REGULATION ON TURKISH FOOD CODEX

MICROBIOLOGICAL CRITERIA

Law of Authorization: 5996

Official Gazette of Publication: 29.12.2011-28157

SECTION ONE

Objective, Scope, Legal Basis and Definitions

Objective

ARTICLE 1 – (1) The objective of the present Regulation is to define microbiological criteria for foodstuffs and the mandatory rules to be complied

with and to be implemented by food business operators.

Scope

ARTICLE 2 – (1) This Regulation covers microbiological criteria for foodstuffs and the mandatory rules to be complied with and to be implemented

by food business operators.

(2) This Regulation shall be implemented without prejudice to the provisions pertaining to;-

a) Health standards for foodstuffs as specified in the Regulation on Specific Hygiene Rules for Animal Foodstuffs published on the Official Gazette

dated 27/12/2011 and No. 28155 laying down other specific rules for control of microorganisms,

b) Parasites specified in the Regulation Laying down Specific Rules for Official Controls of Animal Foodstuffs published on the Official Gazette dated

17/12/2011 and No. 28145,

2

c) Microbiological criteria specified in the Regulation on Waters intended for Human Consumption published on the Official Gazette dated 17/2/2005

and No. 25730.

Legal Basis

ARTICLE 3 – (1) This Regulation was prepared;-

a) On the basis of Articles 21, 22, 23, 24, 29, 30, 31, 32 and 34 of the Law dated 11/6/2010 and No. 5996 on Veterinary Services, Plant Health, Food

and Feed,

b) In parallel with the European Union Commission Regulation 2073/2005/EC on Microbiological Criteria for Foodstuffs.

Definitions

ARTICLE 4 – (1) In addition to the definitions listed in Article 3 of the Law No. 5996, the definitions given in the second paragraph shall also apply.

(2) For the purposes of this Regulation, the following definitions shall apply:

a) Ministry: Ministry of Food, Agriculture and Livestock,

b) Food intended for Infants: Foodstuffs prepared for the purpose of meeting the special nutritional needs of infants defined as being younger than

twelve months of age,

c) Food safety criterion: A criterion defining the acceptability of a product or a batch of foodstuff applicable to products placed on the market,

d) Microorganisms and Toxins and Metabolites thereof: Bacteria, virus, yeast, mould, algae, parasitic protozoa, microscopic parasitic helminth and

their toxins and metabolites,

e) Microbiological Criteria: Criteria taken as a basis for the determination of the acceptability of a foodstuff, a batch of foodstuff or procedure and

defining the presence/absence or number of microorganisms and the quantities of their toxins and metabolites by mass, volume, area, batch or unit,

f) Compliance with Microbiological Criteria: Obtaining satisfactory or acceptable results set in Annex 1 and Annex 2 when testing against the values set for the

criteria through the taking of samples, the conduct of analyses and the implementation of corrective action, in accordance with the legal arrangements pertaining to

the Law No. 5996 and the instructions of the Ministry,

3

g) Sample: A set composed of one or several units or a portion of matter selected by different means in a population or in an important quantity of matter, which is

intended to provide information on a given characteristic of the studied population or matter and to provide a basis for a decision concerning the population or matter

in question or concerning the process which has produced it,

h) Food intended for Special Medical Purposes: Foodstuffs prepared for the purpose of meeting the nutritional requirements of persons affected by a disease, ailment

or medical condition and suffering from nutritional disorders arising therefrom and required to be consumed under medical observation,

I) Batch: A group or set of identifiable products obtained from a given process under practically identical circumstances and produced in a given place within one

defined production period,

j) Shelf-Life: The expiration date defined in the Turkish Food Codex Labelling Regulation or a period of time in consistence with the recommended “use by” date,

k) Representative Sample: A sample in which the characteristics of the batch from which it is drawn are maintained and which has the same probability as that of the

initial sample selected on a random basis from each item or primary sample of the batch,

l) Food Ready for Consumption: Food intended by the producer or the manufacturer for direct human consumption without the need for cooking or other processing

effective to eliminate or reduce to an acceptable level micro-organisms of concern,

m) Process Hygiene Criterion: A criterion indicating the acceptable functioning of the production process which is not applicable to products placed on the market

and sets an indicative contamination value above which corrective actions are required in order to maintain the hygiene of the process in compliance with the Law

No. 5996;

SECTION TWO

General Provisions

General provisions

ARTICLE 5 – (1) Food business operators shall ensure that foodstuffs comply with the relevant microbiological criteria set out in Annex 1 and Annex

2. To this end the food business operators at each stage of food production, processing and distribution, including retail, shall take measures, as part of

their procedures based on hazard analysis and critical control points (HACCP) principles together with the implementation of good hygiene practices

designated in the Food Hygiene Regulation published on the Official Gazette dated 17/12/2011 and No. 28145, to ensure compliance with:

(a) The process hygiene criteria specified in Annex 2 during supply, handling and processing of raw materials and foodstuffs,

4

(b) The food safety criteria specified in Annex 1 and applicable throughout the shelf-life of the products can be met under reasonably foreseeable

conditions of distribution, storage and use.

(2) The Ministry has the right to collect more detailed samples and perform analyses for the purpose of verifying process compliance or performing

risk analyses with the objective of determining microorganisms and their toxins and metabolites not included in Annex 1 for foodstuffs suspected to be

unsafe. To this end, the criteria given in Annex 3 shall be taken into consideration.

(3) Food business operators are responsible to provide for sampling in line with the rules specified in Annex 4 in order to ensure compliance with the

process hygiene criteria given in Annex 2.

(4) Food business operators may also utilize the guides to good hygiene practice for the purpose of implementing the provisions of the present

Regulation.

Analyses against criteria

ARTICLE 6 – (1) Food business operators shall perform testing as appropriate against the microbiological criteria set out in Annex 1 and Annex 2,

when they are validating or verifying the correct functioning of their procedures based on HACCP principles and good hygiene practice.

(2) Food business operators shall decide the appropriate sampling frequencies, except where Annex I provides for specific sampling frequencies, in

which case the sampling frequency shall be at least that provided for in Annex I and Annex 2. Food business operators shall make this decision in the

context of their procedures based on HACCP principles and good hygiene practice, taking into account the instructions for use of the foodstuff.

(3) The frequency of sampling may be adapted to the nature and size of the food businesses, provided that the safety of foodstuffs will not be

endangered.

(4) The number of samples (n) to be collected from foodstuffs falling under the scope of this Regulation shall be as defined in Annex 1. However, one

sample shall be collected from food sales and collective consumption areas and evaluated against the “M” value.

SECTION THREE

Specific Provisions for Sampling and Analysis Methods

Sampling and analysis methods

ARTICLE 7 – (1) The analytical methods and the sampling plans and methods in Annex 1 and Annex 2 shall be applied as reference methods.

5

(2) Samples shall be taken from processing areas and equipment used in food production, when such sampling is necessary for ensuring that the criteria

are met. Accordingly;-

a) In that sampling the ISO standard 18593 shall be used as a reference method.

b) Food business operators manufacturing ready-to-eat foods, which may pose a Listeria monocytogenes risk for public health, shall also sample the

processing areas and equipment as part of their sampling scheme.

c) Food business operators manufacturing dried infant formulae or dried foods for special medical purposes intended for infants below six months

which pose a Cronobacter sakazakii risk shall take samples from the processing areas and equipment for Enterobacteriaceae as part of their sampling

scheme.

(3) The number of sample units of the sampling plans set out in Annex 1 and Annex 2 may be reduced if the food business operator can demonstrate by

historical documentation that he has effective HACCP-based procedures.

(4) If the aim of the analysis is to specifically assess the acceptability of a certain batch of foodstuffs or a process, the sampling plans set out in Annex 1 and Annex

2 shall be respected as a minimum.

(5) Food business operators may use other sampling and testing procedures, if they can demonstrate to the satisfaction of the authorized body of the Ministry that

these procedures provide at least equivalent guarantees. Accordingly;-

a) Those procedures may include use of alternative sampling sites and use of new analysis methods.

b) Testing against alternative micro-organisms and related microbiological limits not included in Annex 2 as well as testing of analytes other than microbiological

ones shall be allowed only for process hygiene criteria.

c) The use of alternative analytical methods is acceptable when the methods are validated against the reference method in Annex 1 and Annex 2 and if a proprietary

method, certified by a third party in accordance with the protocol set out in EN/ISO standard 16140 or other internationally accepted similar protocols, is used.

d) If the food business operator wishes to use analytical methods other than those validated and certified as described in sub-paragraph (c), the methods shall be

validated according to internationally accepted protocols and their use authorised by the Ministry.

SECTION FOUR

Specific Provisions

6

Unsatisfactory results

ARTICLE 8 – (1) When the results of testing against the criteria set out in Annex 1 and Annex 2 are unsatisfactory, the food business operators shall

take the measures laid down in paragraphs 2 to 4 of this Article together with other corrective actions defined in their HACCP-based procedures and

other actions necessary to protect the health of consumers.

(2) Food business operators shall take measures to find the cause of the unsatisfactory results in order to prevent the recurrence of the unacceptable

microbiological contamination including modifications to the HACCP-based procedures or other food hygiene control measures in place.

(3) When testing against food safety criteria set out in Annex I provides unsatisfactory results, the product or batch of foodstuffs shall be withdrawn or

recalled in accordance with Article 22 of the Law No. 5996. However, on the condition that the relevant operations be carried out by food business

operators;-

a) Products placed on the market, which are not yet at retail level and which do not fulfil the food safety criteria, may be submitted to further

processing by a treatment eliminating the hazard in question.

b) The food business operator may use the batch for purposes other than those for which it was originally intended, provided that this use does not pose

a risk for public or animal health and provided that this use has been decided within the procedures based on HACCP principles and good hygiene

practice and authorised by the Ministry.

(4) In the event of unsatisfactory results as regards process hygiene criteria the actions laid down in Annex 2 shall be taken.

Labelling

ARTICLE 9 – (1) When the requirements for Salmonella in minced meat, meat preparations and meat products intended to be eaten cooked of all species set

down in Annex 1 and Annex 2 are fulfilled, the batches of those products placed on the market must be clearly labelled by the manufacturer in order to inform the

consumer of the need for thorough cooking prior to consumption.

SECTION FIVE

Miscellaneous and Final Provisions

Administrative sanctions

ARTICLE 10 – (1) Those acting in contradiction with this Regulation shall be made subject to administrative sanctions in accordance with the

relevant articles of the Law No. 5996. .

7

Burden of compliance

PROVISIONAL ARTICLE 1 – (1) Food business operators that have been active before the publication date of this Regulation are obliged to ensure

compliance with the provisions given in Annex 2 and Annex 4 of the present Regulation until 31/12/2013.

Effectiveness

ARTICLE 11 – (1) This Regulation shall be effective as of its date of publication.

Execution

ARTICLE 12 – (1) The provisions of the present Regulation shall be executed by the Ministry of Food, Agriculture and Livestock.

ANNEX-1

FOOD SAFETY CRITERIA

Food Microorganisms/ toxins/ metabolites Sampling plan

(1)

Limits (2) Reference method (

3)

n c m M

1.1. Milk, dairy products and milk-based

products

1.1.1. Pasteurized milk Enterobacteriaceae 5 0 101 cfu/mL ISO 21528-1

1.1.2. Fermented dairy products (kefir1, yoghurt,

fruit yoghurts, ayran2, etc.)

E. coli (4) 5 0 <3 ISO 16649-3

1 Fermented milky drink with traces of alcohol

8

1.1.3. Cream and cream products

1.1.3.1. Cream (pasteurized) Salmonella 5 0 0/25 g-mL EN/ISO 6579


1.1.3.2. Butter and spreadable dairy products and

clarified butter


3 EN/ISO 6888-1 or 2


1.1.3.3. Clotted cream Coagulase positive staphylococci 5 2 102 10

3 EN/ISO 6888-1 or 2



1.1.4. Milk powder or cream powder, powder mix

for ice cream, whey cheese, buttermilk powder

and milk-based products, casein and caseinate

Enterobacteriaceae 5 0 101 cfu/mL ISO 21528-2


3 EN/ISO 6888-1 or 2

Salmonella

5 0 0/25 g-mL

EN/ISO 6579

1.1.5. Cheese (all cheeses except for melted

cheese)


3 EN/ISO 6888-1 or 2



1.1.6. Melted cheeses and melted cheese Staphylococcal enterotoxins 5 0 absence in 25 g

2 Traditional drink prepared with yoghurt, water and salt.

9

products E. coli (4)

5 0 <101

ISO 16649-1 and 2


1.1.7. Condensed milk E. coli (4) 5 0 <3 ISO 16649-3


1.1.8. İce cream and milky ice Enterobacteriaceae 5 2 101 10

2 ISO 21528-2



1.2. Egg products (pasteurized and frozen egg,

egg powder etc.)


2 ISO 21528-2



1.3.1. Minced meat Aerobic colony count 5 2 5x105 5x10

6 ISO 4833


E. coli O157 5 0 0/25 g-mL ISO 16654

1.3.2. Raw red meat and red meat preparations Salmonella 5 0 0/25 g-mL EN/ISO 6579

E. coli O157 5 0 0/25 g-mL ISO 16654

1.3.3. Raw poultry meat and poultry meat

preparations Salmonella 5 0

0/25 g-mL EN/ISO 6579

10

1.3.4. Mechanically separated red meat and

mechanically separated poultry meat (MSM)

Aerobic colony count 5 2 5x105 5x10

6 ISO 4833


E. coli O157 5 0 0/25 g-mL ISO 16654

1.3.5. Meat products

1.3.5.1. Non-heat treated meat products

1.3.5.1.1. Cured and dried (bacon, etc.) Coagulase positive staphylococci 5 2 102 10

4 EN/ISO 6888-1 or 2


3 ISO 7937


1.3.5.1.2. Fermented (sausage etc.) Salmonella 5 0 0/25 g-mL EN/ISO 6579


E. coli O157 5 0 0/25 g-mL ISO 16654

1.3.5.2. Heat treated meat products (sausage,

ham, fried meat, döner, meatballs, jelly tripe etc.)



1.3.6. Other Animal Products

1.3.6.1. Gelatine and Collagen Salmonella 5 0 0/25 g-mL EN/ISO 6579

1.4. Fishery products, live bivalve molluscs, live

sea urchins, live tunicates and live sea

11

gastropods

1.4.1. Live bivalve molluscs, live sea urchins, live

tunicates and live sea gastropods

E. coli (4) (in intravalvular fluid and meat) 1 (

5) 0 <3 ISO 16649-3


1.4.2. Fishery products

1.4.2.1. Fresh chilled fish Histamine (6) 9 2 100

mg/kg

200

mg/kg

HPLC

1.4.2.2. Frozen fish Histamine (6) 9 2 100

mg/kg

200

mg/kg HPLC

1.4.2.3. Processed bivalve molluscs (black

mussels, bearded mussels, carpet shell clams,

sand mussels, etc.), shellfish (crayfish, shrimps,

lobster, crabs, etc.), gastropods (limpets, etc.),

cephalopods (octopus, squid, calamari, etc.), fish

Histamine (6) 9 2 200

mg/kg

400

mg/kg HPLC



1.4.2.4. Canned fishery products Histamine (6) 9 2 200

mg/kg

400

mg/kg

HPLC

1.4.2.5. Caviars and caviar-like products obtained

from fish eggs



1.5. Bouillon cubes, powders, dry soup mix,

seasoning, whipped cream, other food mixtures Salmonella

5 0 0/25 g-mL

EN/ISO 6579

12

in powder or cube form such as sauces

1.6. Cereal and bakery products

1.6.1. Cereal flours, soy flour and other flours

(including potato flours)


4 ISO 4832

Mould 5 2 104 10

5 ISO 7698

1.6.2. Bread and bread varieties, pita bread, flat

bread, bagels, thin bread, pastry, etc.

Rope spores (4) 5 2 4,5x10

3 1,1x10

4


3 ISO 7698

1.6.3. Wafers, shredded pastry etc. Coliform bacteria 5 2 102 10

3 ISO 4832

Mould 5 2 103 10

4 ISO 7698

1.6.4. Breakfast cereals, semolina, whole grain

products, muesli, cornflakes, popcorn, puffed rice,

chips etc. Grain-based products (including

aromatic products), bran intended for human

consumption


3 ISO 4832

Yeast and Mould 5 2

103 10

4

ISO 7698

1.6.5. Pasta products such as pasta, noodles, etc. Yeast and Mould

5 2 10

2 10

3

ISO 7698



with meat, vegetables and other fillings

(raw, frozen)


4 EN/ISO 6888-1 or 2


4 ISO 7937


13


with meat, vegetables and other fillings (baked)


3 EN/ISO 6888-1 or 2

Sulphide reducing anaerobic bacteria (only

for those containing meat) 5 2 10

2 10

3 ISO 7937


1.6.8. Pizza, dough and dough-based products

(frozen, ready-to-cook)

Mould 5 2 103 10

4 ISO 7698


4 EN/ISO 6888-1 or 2



1.6.9. Light bakery products

1.6.9.1. Plain cake, plain cookies, plain crackers

etc., coated, stuffed and/or seasoned cookies,

cakes and crackers and wafers (plain, creamy,

coated, etc.)

Coliform bacteria 5 2 10

1 10

2 ISO 4832


1.6.9.2. Pies and cakes (creamy, chocolate,

stuffed, fruit etc.)


3 EN/ISO 6888-1 or 2

E. coli (4) 5 0 <3 ISO 16649-3



1.6.10. Starch E. coli (4) 5 0 <10

1 ISO 16649-1 or 2

14

1.7. Fruits and vegetables and their processed

products

1.7.1. Washed, sliced and packaged, separate or

mixed raw vegetables and frozen or dried fruits



E. coli O157 5 0 0/25 g-mL ISO 16654

1.7.2. Dried or frozen fruits Yeast and Mould 5 2 104 10

5 ISO 7954

1.7.3. Jam, marmalades and mashes Mould 5 2 102 10

3 ISO 7954

1.8. Spices

1.8.1. Spices, herbs and/or mixtures thereof

(powder, pastes, mixtures, etc.)


4 EN/ISO 6888-1 or 2

B. cereus 5 2 103 10

4 EN/ISO 7932


1.9. Juices, non-alcoholic beverages and similar

products

1.9.1. Directly squeezed, non-pasteurized, ready-

to-eat fruit and vegetable juices required to be

maintained in cold conditions



E. coli O157 5 0 0/25 g-mL ISO 16654

1.9.2. Drink powders Coliform bacteria 5 2 101 10

2 ISO 4832

15

1.10. Coffee and tea

1.10.1. Tea (green, black), herb and fruit teas and

their mixtures (including teabags)


5 ISO 7954

Salmonella 5 0 0/25 g-mL

EN/ISO 6579

1.10.2. Roasted coffee beans, roasted ground

coffee and ready-to-drink coffee including coffee

extracts and aromatised coffee ingredients Coliform bacteria

5 2 10

1 10

2

ISO 4832

1.11. Cocoa and cocoa products, chocolate and

chocolate products Salmonella 5 0

0/25 g-mL EN/ISO 6579

1.12. Sugary products

1.12.1. Halva, grape molasses, Turkish delight,

baklava and other syrup desserts, paste, cezerye3,

walnut and peanut butters and confection, etc.


3 ISO 7954

E. coli

5 0 <101 ISO 16649-1 or 2

1.12.2. Ready-to-eat sweet sauces Yeast and Mould 5 2 101

102 ISO 7954

1.13. Ready-to-eat meals

1.13.1. All types of ready-to-eat (cooked) meat

and vegetable meal etc.


B. cereus

5 2 102 10

3 EN/ISO 7932

3 Traditiıonal type of Turkish delight prepared with nuts and carrot paste.

16

Salmonella

5 0 0/25 g-mL

EN/ISO 6579

1.13.2. All types ready-to-eat salads, delicatessen

products and cold side dishes, etc. E. coli

5 2 <10

1 10

1 ISO 16649-1 or 2


Salmonella

5 0 0/25 g-mL

EN/ISO 6579

L. monocytogenes

5 0 0/25 g-mL

EN/ISO 11290-1

1.13.3. All types of ready-to-eat (cooked) baked

products (pasta, all varieties of pastry, pizza,

ravioli, etc.)

E. coli 5 0

<101

ISO 16649-1 or 2


B. cereus

5 2 102 10

3 EN/ISO 7932

Salmonella

5 0 0/25 g-mL

EN/ISO 6579

1.13.4. All types of ready-to-eat (cooked) sweet

pudding, cream, Noah’s pudding etc.)



1.14. Foodstuffs for special nutrition

1.14.1. İnfant formulae and follow-up formulae


purposes)

B. cereus 5 2 5x10

1 5x10

2 EN/ISO 7932

Cronobacter sakazakii 10 0 0/25 g-mL ISO/DTS 22964



17

1.14.2. Food supplements for infants and children


purposes)

B. cereus 5 2 10

2 10

3 EN/ISO 7932

Enterobacteriaceae

5 0 <101

ISO 21528-2



1.15. Other foodstuffs

1.15.1. Salt Coliform bacteria 5 2 101 10

2 ISO 4832

1.15.2. Soy milk and soy products E. coli

5 2 <101

101

ISO 16649-1 or 2


1.15.3. Soy milk (in powder form) Coliform bacteria 5 2 102 10

3 ISO 4832

1.15.4. Mayonnaise and salad dressing containing

mayonnaise


3 EN/ISO 6888-1 or 2


1.15.5. Salad and gravy sauces, tomato-based

sauces (including ketchup, soy sauce, mustard,

pomegranate syrup, etc.)


103 ISO 7954


1.15.6. Animal oils except for butter Aerobic colony count 5 2 104 10

5 ISO 4833

1.15.7. Non-milk-based edible salts (fruit ice,

sorbet and others)


3 ISO 21528-2


18

1.15.8. Coffee whitener E. coli 5 0 <10

1

ISO 16649-1 or 2

1.15.9. Food supplements E. coli 5 0 <10

1

ISO 16649-1 or 2

1.15.10. Bread yeast (wet and dry) Rope spores (4) 5 3 95 210

1.15.11. Spreadable oils, margarine and rich oils Coliform bacteria 5 2 101

102 ISO 4832


102 ISO 7988


(2) Limit is regarded as cfu/g-mL unless otherwise stated. cfu: colony-forming unit (in solid medium)

(3) The most recent edition of the Standards given in this Regulation shall be used.

(4) Most Possible Number (MPN) Method

(5) Analysis sample must be prepared from at least 10 different samples.

(6) In species belonging to Engraulidae, Scombridae, Clupeidae, Coryfenidae, Pomatomidae, Scrombressosidae family

19

ANNEX-2

PROCESS HYGIENE CRITERIA



metabolites

Sampling plan

(1)

Limits (2)

Reference

method (3)

Stage where

the criterion

applies


in case of



and horse carcass


2 (

4) 1,0x10

5 cfu/cm

2 (

4) ISO 4833 (

9) (

12)


2 (

4) 3,2x10

2 cfu/cm

2 (

4) ISO 21528-2 (

9) (

12)

2.1.2. Swine carcass


2 (

4) 1,0x10

5 cfu/cm

2 (

4) ISO 4833 (

9) (

12)


2 (

4) 1,0x10

3 cfu/cm

2 (

4) ISO 21528-2 (

9) (

12)


and horse carcass Salmonella 50 (

5) 2 (

6)



9) (

13)

2.1.4. Swine carcass Salmonella 50 (5) 5 (

6)



9) (

14)

2.1.5. Broiler and turkey

carcass Salmonella 50 (

5) 5 (

6)

Absence in 25 g sample made up of the

combination of samples collected from

neck skin.

EN/ISO 6579 (10

) (14

)

20

2.1.6. Minced meat Aerobic colony count (7) 5 2 5x10

5 cfu/g 5x10

6 cfu/g ISO 4833 (

11) (

15)

E. coli (8) 5 2 5x10

1 cfu/g 5x10

2 cfu/g

ISO 16649-1

or 2 (

11) (

15)

2.1.7. Mechanically

separated meat (9)

Aerobic colony count 5 2 5x105 cfu/g 5x10

6 cfu/g ISO 4833 (

11) (

15)

E. coli (8) 5 2 5x10

1 cfu/g 5x10

2 cfu/g

ISO 16649-1

or 2 (

11) (

15)

2.1.8. Meat preparations E. coli (8) 5 2 5x10

2 cfu/g - cm

2 5x10

3 cfu/g - cm

2 ISO 16649-1

or 2 (

11) (

15)


(2) For points 2.1.3, 2.1.4 and 2.1.5, m=M, cfu: colony-forming unit (in solid medium).


(4) The limits (m and M) apply only to samples taken by the destructive method. The daily mean log is calculated by first taking a log value of each individual test result and

then calculating the mean of these log values.

(5) The 50 samples are derived from 10 consecutive sampling sessions in accordance with the sampling rules and frequencies laid down in this Regulation.

(6) The number of samples where the presence of salmonella is detected. The c value is subject to review in order to take into account the progress made in reducing the

salmonella prevalence. The food business operator may use a lower c value before this evaluation in order to reduce the presence of salmonella.

(7) This criterion does not apply to minced meat produced upon the request of consumers and sold without a long holding period.

(8) E. coli is used here as an indicator of faecal contamination.

(9) Carcasses after

(10) Carcases after dressing but before chilling

(11) Carcases after chilling


21

(13) Improvements in slaughter hygiene and review of production controls.

(14) Improvements in slaughter hygiene, review of production controls and review of origins of animals.

(15) Improvements in slaughter hygiene, review of production controls, review of origins of animals and review of biosafety measures.

(16) Improvements in production hygiene and improvements in selection and/or origin of raw materials.


The limits given refer to each sample unit tested, excluding testing of carcases where the limits refer to pooled samples.


Enterobacteriaceae and aerobic colony count in carcases of cattle, sheep, goats, horses and pigs:

— SATISFACTORY, if the daily mean log is < m,

— ACCEPTABLE, if the daily mean log is between m and M,

— UNSATISFACTORY, if the daily mean log is >M.

Salmonella in carcases:

— SATISFACTORY, if the presence of Salmonella is detected in a maximum of c samples,

— UNSATISFACTORY, if the presence of Salmonella is detected in more than c samples.

After each sampling session, the results of the last 10 sampling sessions are assessed in order to obtain the (n) number of samples.

E. coli and aerobic colony count in minced meat, meat preparations and mechanically separated meat (MSM):




22

2.2. Milk and dairy products


toxins/ metabolites


2)

Reference

method (3)

Stage where the

criterion applies


in case of


2.2.1. Pasteurized milk and other

pasteurized liquid milk products Enterobacteriaceae (

4) 5 0 10

1 cfu/mL ISO 21528-1 (

11) (

13)

2.2.2. Heat-treated milk or cheeses

produced from whey E. coli (

5) 5 2 10

2 cfu/g 10

3 cfu/g

ISO 16649-1

or 2

(6) (

14)

2.2.3. Cheeses produced from raw milk Coagulase positive


4 cfu/g 10

5 cfu/g

EN/ISO 6888-

2

(12

) (15

)

2.2.4. Cheeses produced from heat-

treated milk at lower temperatures than

those of pasteurization (7) and seasoned

cheeses produced from pasteurized or

heat-treated milk at higher temperatures

(7)

Coagulase positive


2 cfu/g 10

4 cfu/g

EN/ISO 6888-

1 or 2

2.2.5. Unseasoned cheeses produced from

pasteurized or heat-treated milk at higher Coagulase positive

5 2 101 cfu/g 10

2 cfu/g

EN/ISO 6888-(

11) (

15)

23

temperatures (fresh cheeses) (7) staphylococci 1 or 2

2.2.6. Butter and cream produced from

raw milk or heat-treated milk at lower

temperatures than those of pasteurization

E. coli (5) 5 2 10

1 cfu/g 10

2 cfu/g

ISO 16649-1

or 2

(11

) (14

)

2.2.7. Milk powder and whey powder

Enterobacteriaceae (4) 5 0 10

1 cfu/g ISO 21528-2 (

11) (

16)

Coagulase positive


1 cfu/g 10

2 cfu/g

EN/ISO 6888-

1 or 2 (

11) (

15)

2.2.8. İce cream (8) and frozen milky

desserts Enterobacteriaceae 5 2 10

1 cfu/g

10

2 cfu/g

ISO 21528-2 (

11) (

14)

2.2.9. Dried infant formulae (including

dietary foodstuffs for special medical

purposes)

Enterobacteriaceae 10 0 absence in 10 g ISO 21528-1 (11

) (9)

Bacillus cereus 5 1 5x10

1

cfu/g

5x102

cfu/g

EN/ISO 7932

(10

) (

11) (

17)

2.2.10. Dried follow-up formulae Enterobacteriaceae 5 0 absence in 10 g ISO 21528-1 (11

) (9)


(2) For point 2.2.1, 2.2.7, 2.2.9 and 2.2.10, m=M. cfu: colony-forming unit (in solid medium)


(4) The criterion does not apply to products intended for further processing in the food industry.

(5) E. coli is used here as an indicator for the level of hygiene.

24

(6) The sample must be collected from the stage where the E. coli count is estimated to be at the highest level throughout the production process. In general, E. coli count is

at its highest level at the beginning of the seasoning period for cheeses that do not support the development of E. coli. On the other hand, for cheeses that support the

development of E. coli, this point is generally at the end of the seasoning period.

(7) If presented by the food business operator to the authorized representative of the Ministry, excluding cheeses that do not carry a risk for staphylococcal enterotoxin

formation.

(8) Only ice creams containing milk ingredients.

(9) Improvements in production hygiene to minimise contamination. If the correlation between Enterobacteriaceae and C. Sakazaii has not been separately established at

the factory level, the analyses of these microorganisms shall be implemented in parallel. If Enterobacteriaceae are detected in any of the sample units, the batch has to

be analysed for E. sakazakii and Salmonella. The demonstration of the existence of a correlation between Enterobacteriaceae and C. Sakazaii to the authorized

representative of the Ministry rests with the food business operator.

(10) 1 ml of inoculum is plated on a Petri dish of 140 mm diameter or on three Petri dishes of 90 mm diameter.


(12) At the time during the manufacturing process when the number of staphylococci is expected to be highest

(13) Check on the efficiency of heat- treatment and prevention of recontamination as well as the quality of raw materials.

(14) Improvements in production hygiene and selection of raw materials.

(15) Improvements in production hygiene and selection of raw materials. If values >105 cfu/g are detected, the cheese batch has to be tested for staphylococcal enterotoxins.

(16) Check on the efficiency of heat treatment and prevention of recontamination.

(17) Improvements in production hygiene and selection of raw materials to minimise contamination.

25




Enterobacteriaceae in dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age:

— SATISFACTORY, if all the values observed indicate the absence of the bacterium,

— UNSATISFACTORY, if the presence of the bacterium is detected in any of the sample units

E. coli, Enterobacteriaceae (other food categories) and coagulase-positive staphylococci:




B. cereus for dried infant formulae (including dietary foodstuffs for special medical purposes);

— SATISFACTORY, if all the values observed are ≤ m,

— ACCEPTABLE, if a maximum of c values are between m and M, and the rest of the values observed are ≤ m,

— UNSATISFACTORY, if one or more of the values observed are >M or more than c values are between m and M.

26

2.3. Egg products


toxins/ metabolites

Sampling plan

(1)

Limits (2)

Reference

method (3)

Stage where the

criterion applies



results n c m M

2.3.1. Egg products Enterobacteriaceae 5 2 101 cfu/g - mL 10

2 cfu/g - mL ISO 21528-2 (

4) (

5)





(5) Checks on the efficiency of the heat treatment and prevention of recontamination




Enterobacteriaceae in egg products:




27

2.4. Water products


toxins/ metabolites


2)

Reference method (3)

Stage where the

criterion applies


in case of


2.4.1. Shelled and shucked

products of cooked crustaceans

and molluscan

E. coli 5 2 1/g 101/g ISO TS 16649-3 (

4) (

5)

Coagulase positive


2 cfu/g 10

3 cfu/g EN/ISO 6888-1 or 2 (

4) (

5)






28




E. coli in shelled and shucked products of cooked crustaceans and molluscan shellfish:




Coagulase-positive staphylococci in shelled and cooked crustaceans and molluscan shellfish:




29

2.5. Fruits, vegetables and their products


metabolites


2)

Reference method

(3)

Stage where the

criterion applies



results n c M M

2.5.1. Pre-cut and ready-

to-eat fruits and

vegetables

E. coli 5 2 102 cfu/g 10

3 cfu/g

ISO 16649-1

or 2

(4) (

5)

2.5.2. Non-pasteurized,

ready-to-eat pasteurized

fruit and vegetable juices

E. coli 5 2 102 cfu/g 10

3 cfu/g

ISO 16649-1

or 2

(4) (

5)






30




E. coli in pre-cut fruit and vegetables (ready-to-eat) and in unpasteurised fruit and vegetable juices (ready-to-eat):




31

ANNEX-3

Limits of Pathogen Microorganisms

Microorganisms Food

Sampling plan

(1)

Limits (2)

Reference

Method (3)

N c m M

Salmonella Ready-to-eat 5 0 0/25 g-mL EN/ISO 6579

L. monocytogenes Ready-to-eat 5 0 0/25 g-mL EN/ISO 11290-1

Thermo-tolerant Campylobacter

spp. Ready-to-eat 5 0 0/25 g-mL

E. coli O157 Ready-to-eat 5 0 0/25 g-mL ISO 16654

V. cholera (4) Ready-to-eat 5 0 0/25 g-mL

V. parahaemolyticus (4) Ready-to-eat 5 0 0/25 g-mL

Coagulase positive staphylococci

Not ready-to-eat 5 2 103 10

4

EN/ISO 6888-1

or 2 Ready-to-eat 5 2 10

2 10

3

B. cereus


104

EN/ISO 7932


3

Sulphide-reducing anaerobe


104

ISO 7937


3




(4) Only sought in fishery products raised/hunted in salty waters.

32

ANNEX-4

Sampling rules and preparation of analysis samples

4.1. Sampling rules and preparation of analysis samples

In the absence of specific rules on sampling and preparation of test samples, the relevant standards of the ISO and

the guidelines of the Codex Alimentarius shall be used as reference methods.

4.2. Rules for microbiological sampling from slaughterhouses and establishments producing minced meat, meat

preparations, mechanically separated meat and raw meat

4.2.1. Sampling rules for cattle, swine, sheep, goat and horse carcasses

The destructive and non-destructive sampling methods, the selection of the sampling sites and the rules for

storage and transport of samples are described in standard ISO 17604.

Five carcases shall be sampled at random during each sampling session. Sample sites should be selected taking

into account the slaughter technology used in each plant.

When sampling for analyses of Enterobacteriaceae and aerobic colony counts, four sites of each carcase shall be

sampled. Four tissue samples representing a total of 20 cm² shall be obtained by the destructive method. When using the

non-destructive method for this purpose, the sampling area shall cover a minimum of 100 cm² or 50 cm² for small ruminant

carcases per sampling site.

When sampling for Salmonella analyses, an abrasive sponge sampling method shall be used. The sampling area

shall cover a minimum of 400 cm² per site selected.

When samples are taken from the different sampling sites on the carcase, they shall be pooled before

examination.

4.2.2. Sampling rules for poultry carcasses and raw poultry meat

When sampling for Salmonella analysis in slaughterhouses, samples shall be taken from the neck skin of poultry

carcasses. In other establishments, samples for Salmonella analysis in raw poultry meat shall be collected from the neck

skin of poultry carcasses if possible; if this is not possible, the sample shall be collected from skinned and/or skinless poultry

meat and this decision shall be made on a risk basis.

Slaughterhouses must have sampling plans for poultry carcasses on the basis of Salmonella serotypes potentially

existing in the heard.

For the Salmonella analyses, a minimum of 15 carcases shall be sampled at random during each sampling session

and after chilling for the analysis of the process hygiene criteria given in Article 2.1.5 of Annex 2 to the present Regulation.

A piece of approximately 10 g from neck skin shall be obtained from each carcase. On each occasion the neck skin samples

from three carcases from herds of the same origin shall be pooled before examination in order to form 5 x 25 g final

samples. These samples shall also be used to verify the compliance with the food safety criteria given in Article 1.3.2 of

Annex 1 to this Regulation.

For the Salmonella analyses in raw poultry meat except for poultry carcasses, 5 samples of at least 25 g each shall

be collected from the same batch. During sampling from skinned poultry meat, if the amount of skin is not sufficient to

form the sample unit, the sample shall include skin and, at a lesser extent, poultry meat. For sampling from skinless meat or

poultry meat containing a small amount of skin, the sample shall be collected from the skinned part to the extent possible

with a small or sufficient sample amount obtained from the meat itself.

4.2.3. Guidelines for sampling

More detailed guidelines pertaining to sampling from carcasses, especially those concerning the locations of

sampling points may be included in the good practice guidelines specified in the Food Hygiene Regulation.

33

4.2.4. Sampling frequencies for carcases, minced meat, meat preparations and mechanically separated meat

In the case of sampling for Salmonella analyses of minced meat, meat preparations and carcases, the frequency

can be reduced to once in 15 days if satisfactory results have been obtained for 30 consecutive weeks. The salmonella

sampling frequency may also be reduced if there is a national or regional salmonella control programme in place and if this

programme includes testing that replaces the described sampling. The sampling frequency may be further reduced if the

national or regional salmonella control programme demonstrates that the salmonella prevalence is low in animals

purchased by the slaughterhouse.

The food business operators of slaughterhouses or establishments producing minced meat, meat preparations or

mechanically separated meat shall take samples for microbiological analysis at least once a week. The day of sampling shall

be changed each week to ensure that each day of the week is covered.

As regards the sampling of minced meat and meat preparations for E. coli and aerobic colony count analyses and

the sampling of carcases for Enterobacteriaceae and aerobic colony count analyses, the frequency may be reduced to once

in 15 days testing if satisfactory results are obtained for six consecutive weeks.

However, when justified on the basis of a risk analysis and consequently authorised by the Ministry, small

slaughterhouses and establishments producing minced meat and meat preparations in small quantities may be exempted

from these sampling frequencies.

the syrian specification for canned fava bean, markings ... · markings should be written in arabic...

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