the syrian specification for canned fava bean, markings ... · markings should be written in arabic...
TRANSCRIPT
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.
CODEX STAN 257R - 2007 Page 2 of 3
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).
CODEX STAN 257R - 2007 Page 3 of 3
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).
CODEX STAN 297-2009 3
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
CODEX STAN 297-2009 4
4.3 Colour Retention Agents
INS No. Name of the Food Additive Maximum Level
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.
CODEX STAN 297-2009 5
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
CODEX STAN 297-2009 6
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.
5 CALCULATION AND EXPRESSION OF RESULTS
100x(g) sampletest
(g) strings tough containing podsstrings tough containing pods m/m %
CODEX STAN 297-2009 7
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.
CODEX STAN 297-2009 8
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)
Lot Size (N) Sample Size (n) Acceptance Number (c)
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)
Lot Size (N) Sample Size (n) Acceptance Number (c)
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
CODEX STAN 297-2009 9
SAMPLING PLAN 2
(Inspection Level II, 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 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
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)
Lot Size (N) Sample Size (n) Acceptance Number (c)
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
NET WEIGHT GREATER THAN 4.5 KG (10 LB)
Lot Size (N) Sample Size (n) Acceptance Number (c)
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.
CODEX STAN 297-2009 11
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Quality Criteria
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
CODEX STAN 297-2009 12
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 WEIGHTS AND MEASURES
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
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:
1 DESCRIPTION
1.1 Product Definition
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 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Quality Criteria
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”.
CODEX STAN 297-2009 14
2.1.2 Definition of Defects and Allowances
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.
3 WEIGHTS AND MEASURES
3.1 Minimum Drained 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
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:
1 DESCRIPTION
1.1 Product Definition
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.
1.3 Sizing (optional)
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.
1 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 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.
CODEX STAN 297-2009 16
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Quality Criteria
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.
2.1.2 Defects and Allowances
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
3 WEIGHTS AND MEASURES
3.1 Minimum Drained Weight
Styles Minimum Drained Weight
(%)
(1) Whole 50
(2) Other presentations, except shoestring, sliced lengthwise, french style
52
(3) Shoestring, sliced lengthwise, french style
50
ANNEX ON GREEN PEAS
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:
1 DESCRIPTION
1.1 Product Definition
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”.
1.2 Sizing (optional)
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
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Quality Criteria
2.1.1 Definition of Defects and Allowances
Canned peas may contain a slight amount of sediment and shall be reasonably free from defects within the limits set forth as follows:
1 The size designations in the table, or other sizing provisions, may be used in accordance with the legislation of
the country of retail sale.
CODEX STAN 297-2009 18
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
(5) Extraneous plant material
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
3 WEIGHTS AND MEASURES
3.1 Minimum Drained Weight
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
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:
1 DESCRIPTION
1.1 Product Definition
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 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Quality Criteria
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.
CODEX STAN 297-2009 20
2.1.2 Definition of Defects and Allowances
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
3 WEIGHTS AND MEASURES
3.1 Minimum Drained Weight
Styles Minimum Drained Weight
(%)
(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
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:
1 DESCRIPTION
1.1 Product Definition
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
(4) Extraneous plant material
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
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:
1 DESCRIPTION
1.1 Product Definition
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 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Composition
2.1.1 Other Permitted Ingredients
(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 Quality Criteria
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.
2.2.2 Definition of Defects and Allowances
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
(1) Extraneous plant material
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”.
3 WEIGHTS AND MEASURES
1 or equivalent percentage (m/m).
CODEX STAN 297-2009 23
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)
INS No. Name of the Food Additive Maximum Level
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
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:
1 DESCRIPTION
1.1 Product Definition
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.
1.3 Sizing (optional)
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 ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Quality Criteria
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 Definition of Defects and Allowances
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%
1 The size designations in the table, or other sizing provisions, may be used in accordance with the legislation of
the country of retail sale.
CODEX STAN 297-2009 25
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%
3 WEIGHTS AND MEASURES
3.1 Minimum Drained Weight
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
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:
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. ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1 Composition
2.1.1 Other Permitted Ingredients
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”.
CODEX STAN 297-2009 27
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 Quality Criteria
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.
2.2.3 Defects and Allowances
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.
CODEX STAN 297-2009 28
3.2 Only the colour listed below is permitted for use in canned mushroom in sauce.
INS No. Name of the Food Additive Maximum Level
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 Minimum Drained Weight
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.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
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
Refined olive-pomace 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
Refined olive-pomace oil
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
According to COI/T.20/Doc. no. 19 or ISO 3656:2002 or AOCS Ch 5-91 (01).
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:
Virgin olive oils 0.1 %
Refined olive oil 0.05 %
Olive oil 0.05 %
Refined olive-pomace oil 0.05 %
Olive-pomace 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
Virgin olive oils 1.5 %
Refined olive oil 1.8 %
Olive oil 1.8 %
Refined olive-pomace oil 2.2 %
Olive-pomace oil 2.2 %
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
4. METHODS OF ANALYSIS AND SAMPLING
Determination of moisture and volatile matter
According to ISO 662:1998.
Determination of the insoluble impurities in light petroleum
According to ISO 663:2000.
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
According to COI/T.20/Doc. no. 19 or ISO 3656:2002 or AOCS Ch 5-91 (01).
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
2.1 Product Definition
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. ESSENTIAL COMPOSITION AND QUALITY FACTORS
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.
CODEX STAN 94-1981 3
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).
CODEX STAN 94-1981 4
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.
CODEX STAN 94-1981 5
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.
CODEX STAN 94-1981 6
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.
CODEX STAN 94-1981 7
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).
1 / 24
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.
3 / 24
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)
No Tests Requirements Reference method
(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)
No Tests Requirements Reference method
(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)
No Tests Requirements Reference method
(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)
No Tests Requirements Reference method
(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)
No Tests Requirements Reference method
(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)
No Tests Requirements Reference method
(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)
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 0.15% 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
reference: V2.0, 20 May 2011)
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
reference: V1.0, 26 May 2011)
No Tests Requirements Reference method
(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)
No Tests Requirements Reference method
(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
Hyperlophus vittatus
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
No Tests Requirements Reference method
(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
2 Organoleptic (texture,
color, smell, taste)
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
- Temperature distribution, heat
penetration study, retort records
- Incubation Tests - 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,
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
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
19 / 24
Table 21: List of compulsory tests and reference method for CANNED SARDINES
No Tests Requirements Reference method
(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
Hyperlophus vittatus
Nematalosa vlaminghi
Etrumeus teres
Ethmidium maculatum
Engraulis anchoita, E. mordax, E. ringens
Opisthonema oglinum
Visual inspection
6 Organoleptic (texture,
color, smell, taste)
Characteristic of fresh fish and
good quality fill medium
CAC-GL31-1999
7 - 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
8 Seam checks Specific to can size, type,
supplier
Vacuum, overlap, seam
records
9 Total Coliform 0 cfu/g BS 5763:1991 Part 2
10 Escherichia Coli 0 cfu/g AOAC 966.23B,
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
14 Mercury (Hg) Max. 0.5ppm AOAC 977.15
15 Cadmium (Cd) Max. 0.05ppm AOAC 945.58
16 Lead (Pb) Max. 0.5ppm AOAC 972.23
17 Inorganic Arsenic (As) Max. 1.0ppm AOAC 986.15
18 Tin (Sn) Max. 200ppm AAS
19 Melamine Max. 250ppm ELISA AgraQuant® kit. Romer Labs.
http://www.romerlabs.com/pdts_kits.htm
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
23 Histamine Max. 10 mg/100 g AOAC977.13
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
No Tests Requirements
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%
5 Salmonella Absent in 25g ISO 6579
6 Enterobacteriaceae ≤100 cfu/g ISO 21528-2
Table 25: List of compulsory tests and reference method for BLACK TEA
No Tests Requirements
Reference method (or
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
15 Organoleptic quality
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
No Tests Requirements
Reference
method (or
equivalent)
1 Organoleptic quality
- 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
5 Salmonella Absent in 25g ISO 6579
6 Enterobacteriaceae ≤100 cfu/g ISO 21528-2
7 Type of fruits As per contractual agreement
Table 28: List of compulsory tests and reference method for GROUND COFFEE
No Tests Requirements
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
No Tests Requirements
Reference method (or
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
11 Enterobacteriaceae ≤100 cfu/g ISO 21528-2
12 Water activity Max. 0.6 ISO/CD 18787
Table 30: List of compulsory tests and reference method for HALVA
No Tests Requirements
Reference method (or
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
8 Salmonella Absent in 25g ISO 6579
9 Enterobacteriaceae ≤100 cfu/g ISO 21528-2
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.
CODEX STAN 247 Page 2 of 19
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.
CODEX STAN 247 Page 3 of 19
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 COMPOSITION
3.1.1 Basic Ingredients
(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).
3.1.2 Other Permitted Ingredients
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).
CODEX STAN 247 Page 4 of 19
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).
CODEX STAN 247 Page 5 of 19
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
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
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.
CODEX STAN 247 Page 6 of 19
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.
CODEX STAN 247 Page 7 of 19
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.
9. METHODS OF ANALYSIS AND SAMPLING
CODEX STAN 247 Page 8 of 19
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
IFU Method No. 52 (1996) Enzymatic determination II
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
Ascorbic acid-L (Section 4 Additives)
AOAC 967.21
IFU Method No. 17
ISO 6557-2:1984
Indophenol method III
Ascorbic acid-L (Section 4 Additives)
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
IFU Method No. 63 (1995)
NMKL 124 (1997)
High performance liquid
chromatography (HPLC) II
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.
CODEX STAN 247 Page 9 of 19
PROVISION METHOD PRINCIPLE TYPE
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
High performance liquid
chromatography (HPLC) II
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.
CODEX STAN 247 Page 10 of 19
PROVISION METHOD PRINCIPLE TYPE
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
IFU Method No. 72 (1998) High performance liquid
chromatography (HPLC) II
Glucose and fructose – Determination of glucose, fructose and
saccharose
(Section 3.1.2 Permitted ingredients)
EN 12630
IFU Method No. 67 (1996)
NMKL 148 (1993)
High performance liquid
chromatography (HPLC) II
Glucose-D and fructose-D (Section 3.1.2 Permitted ingredients)
EN 1140
IFU Method No. 55 (1985) Enzymatic determination II
Gluconic acid (Sections 3.2 Quality Criteria and 3.3 Authenticity)11
IFU Method No. 76 (2001) Enzymatic determination II
Glycerol (Sections 3.2 Quality Criteria and 3.3 Authenticity)11
IFU Method No. 77 (2001) Enzymatic determination II
Hesperidin and naringin (Sections 3.2 Quality Criteria and 3.3 Authenticity)11
EN 12148 (1996)
IFU Method No. 58 (1991)
High performance liquid
chromatography (HPLC) II
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
IFU Method No. 69 (1996) High performance liquid
chromatography (HPLC) II
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)
IFU Method No. 54 (1984) Enzymatic determination II
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
CODEX STAN 247 Page 11 of 19
PROVISION METHOD PRINCIPLE TYPE
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
IFU Method No. 64 (1995) Enzymatic determination II
Malic acid-D in apple juice AOAC 995.06 High performance liquid
chromatography (HPLC) II
Malic acid-L EN 1138 (1994)
IFU Method No. 21 (1985) Enzymatic determination II
Naringin and neohesperidin in orange juice (Sections 3.2 Quality Criteria and 3.3 Authenticity)11
AOAC 999.05 High performance liquid
chromatography (HPLC) III
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)
IFU Method No. 11 (1989)
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
CODEX STAN 247 Page 12 of 19
PROVISION METHOD PRINCIPLE TYPE
Quinic, malic and citric acid in cranberry juice cocktail and
apple juice (Section 3.1.2 Permitted ingredients and 4 Additives)
AOAC 986.13 High performance liquid
chromatography (HPLC) III
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)
IFU Method No. 8 (1991)
ISO 2173:2003
Indirect by refractometry I
Sorbitol-D (Sections 3.2 Quality Criteria and 3.3 Authenticity)11
IFU Method No. 62 (1995) Enzymatic determination II
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
CODEX STAN 247 Page 13 of 19
PROVISION METHOD PRINCIPLE TYPE
Starch (Sections 3.2 Quality Criteria and 3.3 Authenticity)11
AOAC 925.38 (1925)
IFU Method No. 73 (2000) Colorimetric I
Sucrose
(Section 3.1.2 Permitted ingredients)
EN 12630
IFU Method No. 67 (1996)
NMKL 148 (1993)
High performance liquid
chromatography (HPLC) II
Sucrose
(Section 3.1.2 Permitted ingredients)
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
Sulphur dioxide (Section 4 Additives)
ISO 5522:1981
ISO 5523:1981 Titrimetry after distillation III
Sulphur dioxide (Section 4 Additives)
NMKL 135 (1990) Enzymatic determination III
Tartaric acid in grape juice (Section 4 Additives)
EN 12137 (1997)
IFU Method No. 65 (1995)
High performance liquid
chromatography (HPLC) II
Titrable acids, total (Sections 3.2 Quality Criteria and 3.3 Authenticity)11
EN 12147 (1995)
IFU Method No. 3 (1968)
ISO 750:1998
Titrimetry I
CODEX STAN 247 Page 14 of 19
PROVISION METHOD PRINCIPLE TYPE
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
chromatography (HPLC) II
Vitamin C (dehydro-ascorbic acid and ascorbic acid) (Sections 3.2 Quality Criteria and 3.3 Authenticity)11
AOAC 967.22 Microfluorometry III
CODEX STAN 247 Page 15 of 19
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.
CODEX STAN 247 Page 16 of 19
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
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.
It is recognized that in
different countries, the Brix
level may naturally differ from
this range of values. In cases
where the Brix level is
consistently lower than this
range of values, 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.
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.
CODEX STAN 247 Page 17 of 19
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
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
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.
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
CODEX STAN 247 Page 18 of 19
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
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
Prunus domestica L. subsp.
domestica Prune 18.5 25.0
Prunus domestica L. subsp.
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
CODEX STAN 247 Page 19 of 19
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
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
(CODEX STAN 143-1985)
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.
CODEX STAN 143-1985 Page 2 de 5
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. ESSENTIAL COMPOSITION AND QUALITY FACTORS
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
CODEX STAN 143-1985 Page 3 de 5
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
CODEX STAN 143-1985 Page 4 de 5
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".
CODEX STAN 143-1985 Page 5 de 5
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
CODEX STAN 296 Page 1 of 10
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
(CODEX STAN 296-2009)
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.
CODEX STAN 296 Page 2 of 10
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 ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 COMPOSITION
3.1.1 Basic Ingredients
(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:
CODEX STAN 296 Page 3 of 10
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
CODEX STAN 296 Page 4 of 10
3.1.3 Other Permitted Ingredients
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
INS No. Name of the Food Additive Maximum Level
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.
CODEX STAN 296 Page 5 of 10
4.3 ANTIFOAMING AGENTS
INS No. Name of the Food Additive Maximum Level
900a Polydimethylsiloxane 10 mg/kg
4.4 COLOURS
INS No. Name of the Food Additive Maximum Level
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
CODEX STAN 296 Page 6 of 10
4.5 PRESERVATIVES
INS No. Name of the Food Additive Maximum Level
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
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7 WEIGHTS AND MEASURES
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.
CODEX STAN 296 Page 7 of 10
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.
CODEX STAN 296 Page 8 of 10
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.
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.
CODEX STAN 296 Page 9 of 10
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)
Lot Size (N) Sample Size (n) Acceptance Number (c)
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)
Lot Size (N) Sample Size (n) Acceptance Number (c)
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
CODEX STAN 296 Page 10 of 10
SAMPLING PLAN 2
(Inspection Level II, 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 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
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)
Lot Size (N) Sample Size (n) Acceptance Number (c)
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
NET WEIGHT GREATER THAN 4.5 KG (10 LB)
Lot Size (N) Sample Size (n) Acceptance Number (c)
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. ESSENTIAL COMPOSITION AND QUALITY FACTORS
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:
CODEX STAN 150-1985 2
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. METHODS OF ANALYSIS AND SAMPLING
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.
CODEX STAN 150-1985 3
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.
CODEX STAN 150-1985 4
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).
CODEX STAN 150-1985 5
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. ESSENTIAL COMPOSITION AND QUALITY FACTORS
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.
2 Codex Standard 227-2001
• 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.
3 Codex Standard 227-2001
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.
6. METHODS OF ANALYSIS AND SAMPLING
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
Salmonella
5 0 0/25 g-mL
EN/ISO 6579
1.1.5. Cheese (all cheeses except for melted
cheese)
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
1.1.6. 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
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
1.1.7. Condensed milk E. coli (4) 5 0 <3 ISO 16649-3
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.1.8. İce cream and milky ice Enterobacteriaceae 5 2 101 10
2 ISO 21528-2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
1.2. Egg products (pasteurized and frozen egg,
egg powder etc.)
Enterobacteriaceae 5 2 101 10
2 ISO 21528-2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.3. Meat and meat products
1.3.1. Minced meat Aerobic colony count 5 2 5x105 5x10
6 ISO 4833
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.3.5.1.2. Fermented (sausage etc.) Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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.)
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Coliform bacteria 5 2 102 10
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.6.6. Pasta, ravioli and similar products stuffed
with meat, vegetables and other fillings
(raw, frozen)
Coagulase positive staphylococci 5 2 103 10
4 EN/ISO 6888-1 or 2
Sulphide reducing anaerobic bacteria 5 2 103 10
4 ISO 7937
Salmonella 5 0 0/25 g-mL EN/ISO 6579
13
1.6.7. Pasta, ravioli and similar products stuffed
with meat, vegetables and other fillings (baked)
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
Sulphide reducing anaerobic bacteria (only
for those containing meat) 5 2 10
2 10
3 ISO 7937
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.6.8. Pizza, dough and dough-based products
(frozen, ready-to-cook)
Mould 5 2 103 10
4 ISO 7698
Coagulase positive staphylococci 5 2 103 10
4 EN/ISO 6888-1 or 2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
1.6.9. 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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.6.9.2. Pies and cakes (creamy, chocolate,
stuffed, fruit etc.)
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
E. coli (4) 5 0 <3 ISO 16649-3
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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.)
Coagulase positive staphylococci 5 2 103 10
4 EN/ISO 6888-1 or 2
B. cereus 5 2 103 10
4 EN/ISO 7932
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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)
Yeast and Mould 5 2 104 10
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.
Yeast and Mould 5 2 102 10
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
Staphylococcal enterotoxins 5 0 absence in 25 g
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
Staphylococcal enterotoxins 5 0 absence in 25 g
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.)
Staphylococcal enterotoxins 5 0 absence in 25 g
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 10 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 10 0 0/25 g-mL EN/ISO 11290-1
17
1.14.2. Food supplements for infants and children
(including dietary foodstuffs for special medical
purposes)
B. cereus 5 2 10
2 10
3 EN/ISO 7932
Enterobacteriaceae
5 0 <101
ISO 21528-2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.15.5. Salad and gravy sauces, tomato-based
sauces (including ketchup, soy sauce, mustard,
pomegranate syrup, etc.)
Yeast and Mould 5 2 102
103 ISO 7954
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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)
Enterobacteriaceae 5 2 102 10
3 ISO 21528-2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Yeast and Mould 5 2 101
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
2.1. Meat and meat products
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
Aerobic colony count 1,0x104 cfu/cm
2 (
4) 1,0x10
5 cfu/cm
2 (
4) ISO 4833 (
9) (
12)
Enterobacteriaceae 1,0x102 cfu/cm
2 (
4) 1,0x10
3 cfu/cm
2 (
4) ISO 21528-2 (
9) (
12)
2.1.3. Cattle, sheep, goat
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)
Absence in the tested percentage of each
carcass. EN/ISO 6579 (
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)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(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
Measures to be taken
in case of
unsatisfactory results n c m M
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
staphylococci 5 2 10
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
staphylococci 5 2 10
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)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(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)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(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.
(11) End of the manufacturing process
(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
Evaluation of analysis results
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process 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:
— 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.
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
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
2.3.1. Egg products Enterobacteriaceae 5 2 101 cfu/g - mL 10
2 cfu/g - mL ISO 21528-2 (
4) (
5)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(2) cfu: colony-forming unit (in solid medium)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(4) End of the manufacturing process
(5) Checks on the efficiency of the heat treatment and prevention of recontamination
Evaluation of analysis results
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
Enterobacteriaceae in egg products:
— 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.
27
2.4. Water products
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
2.4.1. 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
staphylococci 5 2 10
2 cfu/g 10
3 cfu/g EN/ISO 6888-1 or 2 (
4) (
5)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(2) cfu: colony-forming unit (in solid medium)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(4) End of the manufacturing process
(5) Improvements in production hygiene.
28
Evaluation of analysis results
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
E. coli in shelled and shucked products of cooked crustaceans and molluscan shellfish:
— 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.
Coagulase-positive staphylococci in shelled and cooked crustaceans and molluscan shellfish:
— 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.
29
2.5. Fruits, vegetables and their products
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
2.5.1. 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)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(2) cfu: colony-forming unit (in solid medium)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(4) End of the manufacturing process
(5) Improvements in production hygiene.
30
Evaluation of analysis results
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
E. coli in pre-cut fruit and vegetables (ready-to-eat) and in unpasteurised fruit and vegetable juices (ready-to-eat):
— 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.
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
Not ready-to-eat 5 2 103
104
ISO 7937
Ready-to-eat 5 2 102 10
3
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(2) cfu: colony-forming unit (in solid medium)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(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
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
Salmonella
5 0 0/25 g-mL
EN/ISO 6579
1.1.5. Cheese (all cheeses except for melted
cheese)
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
1.1.6. 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
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
1.1.7. Condensed milk E. coli (4) 5 0 <3 ISO 16649-3
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.1.8. İce cream and milky ice Enterobacteriaceae 5 2 101 10
2 ISO 21528-2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
1.2. Egg products (pasteurized and frozen egg,
egg powder etc.)
Enterobacteriaceae 5 2 101 10
2 ISO 21528-2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.3. Meat and meat products
1.3.1. Minced meat Aerobic colony count 5 2 5x105 5x10
6 ISO 4833
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.3.5.1.2. Fermented (sausage etc.) Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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.)
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Coliform bacteria 5 2 102 10
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.6.6. Pasta, ravioli and similar products stuffed
with meat, vegetables and other fillings
(raw, frozen)
Coagulase positive staphylococci 5 2 103 10
4 EN/ISO 6888-1 or 2
Sulphide reducing anaerobic bacteria 5 2 103 10
4 ISO 7937
Salmonella 5 0 0/25 g-mL EN/ISO 6579
13
1.6.7. Pasta, ravioli and similar products stuffed
with meat, vegetables and other fillings (baked)
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
Sulphide reducing anaerobic bacteria (only
for those containing meat) 5 2 10
2 10
3 ISO 7937
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.6.8. Pizza, dough and dough-based products
(frozen, ready-to-cook)
Mould 5 2 103 10
4 ISO 7698
Coagulase positive staphylococci 5 2 103 10
4 EN/ISO 6888-1 or 2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
1.6.9. 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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.6.9.2. Pies and cakes (creamy, chocolate,
stuffed, fruit etc.)
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
E. coli (4) 5 0 <3 ISO 16649-3
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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.)
Coagulase positive staphylococci 5 2 103 10
4 EN/ISO 6888-1 or 2
B. cereus 5 2 103 10
4 EN/ISO 7932
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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)
Yeast and Mould 5 2 104 10
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.
Yeast and Mould 5 2 102 10
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
Staphylococcal enterotoxins 5 0 absence in 25 g
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
Staphylococcal enterotoxins 5 0 absence in 25 g
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.)
Staphylococcal enterotoxins 5 0 absence in 25 g
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Salmonella 10 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 10 0 0/25 g-mL EN/ISO 11290-1
17
1.14.2. Food supplements for infants and children
(including dietary foodstuffs for special medical
purposes)
B. cereus 5 2 10
2 10
3 EN/ISO 7932
Enterobacteriaceae
5 0 <101
ISO 21528-2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
L. monocytogenes 5 0 0/25 g-mL EN/ISO 11290-1
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
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Coagulase positive staphylococci 5 2 102 10
3 EN/ISO 6888-1 or 2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
1.15.5. Salad and gravy sauces, tomato-based
sauces (including ketchup, soy sauce, mustard,
pomegranate syrup, etc.)
Yeast and Mould 5 2 102
103 ISO 7954
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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)
Enterobacteriaceae 5 2 102 10
3 ISO 21528-2
Salmonella 5 0 0/25 g-mL EN/ISO 6579
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
Yeast and Mould 5 2 101
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
2.1. Meat and meat products
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
Aerobic colony count 1,0x104 cfu/cm
2 (
4) 1,0x10
5 cfu/cm
2 (
4) ISO 4833 (
9) (
12)
Enterobacteriaceae 1,0x102 cfu/cm
2 (
4) 1,0x10
3 cfu/cm
2 (
4) ISO 21528-2 (
9) (
12)
2.1.3. Cattle, sheep, goat
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)
Absence in the tested percentage of each
carcass. EN/ISO 6579 (
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)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(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
Measures to be taken
in case of
unsatisfactory results n c m M
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
staphylococci 5 2 10
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
staphylococci 5 2 10
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)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(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)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(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.
(11) End of the manufacturing process
(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
Evaluation of analysis results
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process 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:
— 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.
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
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
2.3.1. Egg products Enterobacteriaceae 5 2 101 cfu/g - mL 10
2 cfu/g - mL ISO 21528-2 (
4) (
5)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(2) cfu: colony-forming unit (in solid medium)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(4) End of the manufacturing process
(5) Checks on the efficiency of the heat treatment and prevention of recontamination
Evaluation of analysis results
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
Enterobacteriaceae in egg products:
— 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.
27
2.4. Water products
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
2.4.1. 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
staphylococci 5 2 10
2 cfu/g 10
3 cfu/g EN/ISO 6888-1 or 2 (
4) (
5)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(2) cfu: colony-forming unit (in solid medium)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(4) End of the manufacturing process
(5) Improvements in production hygiene.
28
Evaluation of analysis results
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
E. coli in shelled and shucked products of cooked crustaceans and molluscan shellfish:
— 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.
Coagulase-positive staphylococci in shelled and cooked crustaceans and molluscan shellfish:
— 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.
29
2.5. Fruits, vegetables and their products
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
2.5.1. 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)
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(2) cfu: colony-forming unit (in solid medium)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(4) End of the manufacturing process
(5) Improvements in production hygiene.
30
Evaluation of analysis results
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
E. coli in pre-cut fruit and vegetables (ready-to-eat) and in unpasteurised fruit and vegetable juices (ready-to-eat):
— 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.
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
Not ready-to-eat 5 2 103
104
ISO 7937
Ready-to-eat 5 2 102 10
3
(1) n = number of units comprising the sample; c = number of sample units giving values between m and M.
(2) cfu: colony-forming unit (in solid medium)
(3) The most recent edition of the Standards specified in this Regulation shall be used.
(4) Only sought in fishery products raised/hunted in salty waters.
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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.
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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.