هيئة التقييس لدول مجلس التعاون لدول الخليج العربية

Transcription

1 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO 05/FDS ---- / 2012 مسحوق البودنج سريع التحضير Instant Pudding Powder Prepared By GSO Technical Committee for standards of food and agriculture products This document is a draft GSO Standard circulated for comments. It is, therefore, subject to alteration and modification and may not be referred to as a GSO Standard until approved by GSO Board Of Directors

2 Instant Pudding Powder Date of Board of Directors approval Issuing Status : : 0

3 Foreword GCC Standardization Organization (GSO) is a regional Organization which consists of the National Standards Bodies of GCC member States. One of GSO main functions is to issue Gulf Standards /Technical regulations through specialized technical committees (TCs). GSO through the technical program of committee TC No. 5 "Gulf technical committee for standards of food and agriculture products". The Draft Standard has been prepared by Sultanate of Oman. The draft Standard has been prepared based on relevant ADMO, International and National foreign Standards and references. This standard has been approved as a Gulf standard by GSO Board of Directors in its meeting No.( ),held on / / H, / / G. The approved standard will replace and supersede the GSO standard No. ( / ). 1

4 Instant Pudding Powder 1. SCOPE This standard is concerned with basic requirements of instant pudding powder which mixes easily in plain water or milk at normal temperature. 2. COMPLEMENTARY REFERENCES 2.1 GSO 9 Labelling of Prepackaged Foods. 2.2 GSO 21 Hygienic Regulations for Food Plants and Their Personnel 2.3 GSO 839 General Regulations for Food Containers 2.4 GSO 150 Expiration periods at food products. 2.5 GSO 1016 Microbiological Criteria for Foodstuffs Part 1" 2.6 GSO/CAC/ MRLS 1 Maximum limits for pesticide residues in agricultural food products - Part GSO/CAC/ MRLS 3 Maximum limits for pesticide residues in agricultural food products - Part GSO ISO 4833: 1994 Microbiology - General Guidance for Enumeration of Micro-organisms - Colony Count Technique at 30 C. 2.9 GSO ISO 7954: 1997 Microbiology - General Guidance for Enumeration of Yeast and Moulds - Colony Count Technique at 25 C GSO ISO 4831: 1994 Microbiology - General Guidance for Enumeration of coliforms bacteria 2.11 GSO 1863 Food Packages - Part 2: Plastic Packages General Requirements CAC 192 General Standards of Food Additives GSO 168 " Requirements of Storage Facilities for Dry and Canned Foodstuffs" GSO 20 " Methods for The Determination of Contaminating Metallic Elements in Foodstuffs" GSO/CAC 193 General Standard for Contaminants and Toxins in Food and Feed GSO 1000 Method of Sampling for Prepackaged Food Products GSO 988 Limits of Radioactively Levels Permitted in Foodstuff - Part GSO CAC 229 Analysis of pesticide residues recommended methods. 2

5 2.19 GSO 998: Method for Detection of Permissible Radionuclide Limits in Food - Part 1: GAMMA Spectrometry Analysis: A Cs 134, Cs GSO CAC/MRL 02 Maximum Residue Limits for Veterinary Drugs in Food. 3. DEFINITIONS Instant Pudding Powder: Is the powder resulting from the mixing of sucrose powder and skim milk powder with emulsifiers and stabilizers; which are health permitted and gives cohesive texture when prepared in normal temperatures and to give its specific characterization after preparation. 4. REQUIREMENTS The following requirements shall be met in instant pudding powder: 4.1 The production shall be according to good manufacturing processes and hygienic criteria mentioned in Item (2.2). 4.2 The raw materials used shall be complying with their relevant GSO standards. 4.3 It shall be homogeneous and free of lumps. 4.4 It shall have a distinctive taste and odor before and after preparation according to the directions on the labeling. 4.5 Only sucrose shall be used, and the using of any artificial sweeteners is prohibited. 4.6 It shall be free from pork derivatives. 4.7 It shall be free from pathogenic bacteria. 4.8 The total count of bacteria shall not exceed 10 5 cell/gram at incubation temperature of (37±1) C for 48 hours. 4.9 It shall be free from coliform bacteria in 1/1000 dilution The limits of heavy metal shall be according to GSO standard mention in Item (2.15) The maximum limits for pesticide residues shall not exceed the limits in the Items (2.6, 2.7) 4.12 Food additives according to Item (2.12) Connective materials shall be added which have characteristic of cold fusion to form or help the formation of jelly in normal temperature such as calcium gluconate Water shall not be separated from the ready to use product in normal temperature Moisture shall not exceed 2 %. 3

6 4.16 Sucrose content shall not exceed 75 % Calcium gluconate shall not exceed 0.5 % as calcium The limits of radioactively levels shall be according to Item (2.17) The maximum residue limits for veterinary drugs shall be according to Item (2.20). 5. SAMPLING Samples shall be taken according to GSO standard mentioned in Item (2.16). 6. METHODS OF TEST Test shall be carried out on the representative sample taken according to Item (5) to determine its compliance with all testing methods. 6.1 Determination of sucrose content. 6.2 Determination of Contaminating Metallic Elements according to Item (2.14) 6.3 Detection of yeasts and moulds Shall be carried out according to GSO standard mentioned in Item (2.9). 6.4 Determination of total count bacteria Shall be carried out according to GSO standard mentioned in Item (2.8). 6.5 Determination of coliform bacteria Shall be carried out according to GSO standard mentioned in Item (2.10). 6.6 Determination of pesticide residues according to GSO standard mentioned in Item (2.18). 6.7 Determination of Radionuclide Limits according to GSO standard mentioned in Item (2.19). 7 PACKAGING, TRANSPORTATION AND STORAGE 7.1 Packaging Without prejudice to provision of GSO Standard mentioned in item (2.3) and item (2.11), the product shall be packed in hygienic, suitable, food grade, sound, moisture proof and well sealed containers that have no effects on product properties. 7.2 Transportation It shall be carried out in such a way as to protect the product from mechanical damage and contamination. 4

7 7.3 Storage The product shall be stored under hygienic conditions in well ventilated stores and at a safe distance from sources of heat, moisture and contamination and according to Item (2.13). 8. LABELLING Without prejudice to provisions of GSO Standard mentioned in Item (2.1) and Item (2.4) and shall be declared on the label of the product. 8.1 Name of the product. 8.2 Producer name or its trade mark. 8.3 Production date and shelf life or expiry date. 8.4 Country of origin 8.5 Storage requirements. 8.6 Preparation directions. 5

8 References: Egyptian standard No. 1415/2007 Instant pudding powder. 6