RICE- Brokens 5 % for Syria

Transcription

1 Technical Specifications for RICE- Brokens 5 % for Syria Commodity code: CERRIC011 Version: V14.1 Date of issue: 11 November 2014 Developed: Van Hoan NGUYEN, OSPFQ- WFP Reviewed: Van Hoan NGUYEN, OSPFQ- WFP Approved: Shane PRIGGE, OSPFQ- WFP 1. SCOPE This specification is applied for milled white Rice Brokens 5% that WFP purchases and distributes to beneficiaries in Syria. 2. DEFINITION Rice: is the whole kernels obtained from the species of rice (ORZYA, SATIVA) Paddy: means rice that is not yet dehusked. Husked rice: (Brown Rice or Cargo Rice): is rice from which the external husks have been removed through the process of husking, handling and boiling, which may result in partial loss of the bran, and is known as Cargo Rice. White rice (full husking): is husked rice from which the bran layers and germ have been removed through a process of threshing, and is classified according to its degree of whiteness into the following: - Partially white rice: is rice from which the external husk, some of the layers of the internal husk and most of the bran have been removed, and its kernels are tainted with a brown colour. - Fully white rice: is rice resulting after the removal of the external husk, layers of the internal husk and most of the bran. Extraneous matters: are the organic and in-organic components other than rice, and they include: - Extraneous Organic Matters: such as foreign (objectionable) seeds, husks, dietary fiber, fragments of straw and paddy rice etc. - In-organic Extraneous Matters: such as stones, sand, soil, metal and all other impurities. Part of rice kernels: means each part of the whole kernel that is divided lengthwise in to 10 equal parts. Damaged kernels: are whole kernels showing obvious deterioration due to moisture, temperature, insects, diseases or other factors such as rotten rice. 1 / 4

2 Yellow kernels (Heat damaged kernels): are whole kernels which have been affected by an increase of moisture and temperature, causing the colour to change from its natural state to yellow, and these kernels are considered among the damaged kernels percentage. Red kernels: are whole kernels whose natural colour is red provided that the red colour covers more than 1/4 of the surface of the kernel, or in which there are red streaks. Immature kernels: are safe whole kernels whose size is less than that of normal kernels (non-ripe) or whole kernels with a greenish colour. Chalky kernels: are safe whole kernels with half or more of its surface being an opaque white, and whose appearance is chalky with the exception of glutinous rice. Broken rice: is a part of the kernel the size of which is less than 3/4 of the normal safe kernel. Dead insect calculation: When calculating the ratio of dead insects, more than half of an insect or every two main parts of the insect (for example the head and chest), is considered to be one dead insect. Well milled is the removal of bran entirely to the extent that the rice kernel has a beautiful appearance. 3. REFERENCE Codex standard for rice CODEX STAN Syria standard for rice, S.N.S 319/1995 Thai Rice Standards, 1997 Vietnam White Rice Standards, TCVN 5644:2008 and TCVN 5643: SPECIFICATION 4.1 General requirements Rice shall be fresh, free from abnormal flavours, odours and live insects. 4.2 Specific requirements Rice must also comply with other requirements specified in table Contaminants Heavy metals The products covered by the provisions of this standard shall be free from heavy metals in amounts which may represent a hazard to human health Pesticide residues Rice shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity Mycotoxins Rice must not contain more than 5.0 ppb Ochratoxin A. 4.4 Hygiene 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 2 / 4

3 (CAC/RCP ), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product To the extent possible in good manufacturing practice, the product shall be free from objectionable matter When tested by appropriate methods of sampling and examination, the product: shall be free from micro-organisms 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 micro-organisms, including fungi, in amounts which may represent a hazard to health. 5. PACKAGING AND MARKING The below requirements are only applied for purchases of Rice packed in bags. 5.1 Packaging Bags for Rice must comply with below requirements: - Bags is made of woven polypropylene (PP) are to be given special food grade ultraviolet treatment. - Bags have a heat cut mouth to prevent fibrillation and have sewn single folder bottom. - Bags must be closed by double stitching with suitable thread. - Bags must be clean, sound and free from insect, fungal infestation. - Bags must be new, uniform, strong, fit for export and multiple handing. - Construction of fabric must be solid to sustain harsh handling. - The bags of finished product must pass the drop test (after each drop, there shall be no rupture or loss of contents) following the principles of the drop test standard (EN 277, ISO or equivalent) with following sequence: + Butt dropping: Bag is dropped from a height of 1.20m on the bottom and the top of the bag. + Flat dropping: Bag is dropped from a height of 1.60m twice on one flat face and twice on the opposite flat face. Two percent marked bags (included in the price) must be sent with the lot. 5.2 Marking Below information must be printed on the bags: - Name of the product - Net weight - Name of supplier - Additional marking as per contractual agreement 6. ANALYTICAL REQUIREMENTS The principal tests in table 1 must be performed in order to check if the quality of the Rice meets above requirements. Additional analyses shall be defined in case of further quality assessment is required. 3 / 4

4 Table 1: List of compulsory tests and reference method No Tests Requirements Reference method (or equivalent) 1 Moisture Max % ISO Protein content Min 7.0 % ISO Ash content (total ash) Max. 0.5 % ISO Damaged and yellow kernels Max % ISO Rotten kernels Max. 0.5 % ISO Unripe and red kernels Max. 2.0 % ISO Chalky kernels Max. 3.0 % ISO Broken kernels Max. 5.0 % ISO Paddy kernels Max % ISO Extraneous matter Max % ISO Dead insect (in part or whole) Max. 30 per 100kg ISO Live insect Nil ISO Arsenic (inorganic) Max.0.2 ppm AOAC Cadmium Max.0.4 ppm AOAC Pesticide residues Showed at: EU et/pestres/ data/commodities/details.html?i d= Phoxim 0.01 mg/kg 17 Methyl bromide 0.01 mg/kg 18 Ochratoxin A Max. 5.0 ppb AOAC Milling degree Well milled ISO Organoleptic quality Natural odour, colour, bright appearance Visual inspection 21 Average kernel length (only if required) As per contractual agreement 4 / 4

5 Technical Specifications for BULGUR WHEAT Specification reference: Bulgur Wheat grain Version: V13.0 Date of issue: 20 September 2013 Developed: Van Hoan NGUYEN, OSPFQ- WFP Reviewed: Shane PRIGGE, OSPFQ- WFP Approved: Shane PRIGGE, OSPFQ- WFP 1. SCOPE This specification applies to Bulgur wheat purchased by WFP. 2. DEFINITIONS Impurities: all other material than processed wheat kernels which includes but not only, wheat kernels, other plan seeds, dirt, others). Purity includes only bulgur wheat and excludes all other material. Ungelatinized kernels: Kernels with its cross section are semi-transparent and show spots of starchy appearance (inside section is in white color and not well cooked). Scorched Kernels: Kernels exposed to excessive processing conditions that lead to colour modification and loss in nutritional value. Kernels which are red and crimson colored (except brown bulgur wheat). Brown bulgur wheat: Bulgur obtained from red bread wheat. 3. REFERENCE Bulgur wheat shall comply, in terms of raw materials, composition or manufacture, except when specified otherwise in the contract, with the following the recommended International Code of Practice: General Principles of Food Hygiene CAC/RCP Rev including Annex Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application. 4. RAW MATERIALS Bulgur wheat shall be manufactured from fresh wheat of good quality, free from foreign materials, substances hazardous to health, excessive moisture, insect damage and fungal contamination and shall comply with all relevant national food laws and standards. Wheat shall conform to Codex STAN and if required by the contract, be obtained from non-genetically modified varieties. 5. PROCESSING Bulgur wheat is obtained by cleaning, cooking, drying and cracked by removing the husk of wheat grains. 1 / 4

6 For compliance with Codex standards the processor must be able to demonstrate by principle and practice the adoption, implementation and recording of: Good Manufacturing Practice Hazard Analysis Critical Control Point program In this context an appointed WFP Inspector / Quality Surveyor is entitled to visit the factory without prior notice during any period when WFP product is being manufactured to check that the GMP and HACCP systems are in place. The Inspector / Quality Surveyor may request to see: Records (i.e. names of people in charge of the process and quality control, temperatures of the process, cleaning schedules, etc). Procedures (e.g. cleaning, personnel hygiene, HACCP, sampling and analysis). Instructions (e.g. process instructions, cleaning instructions). The quality manual for the process or factory. The manufacturer must be registered under national food law as a processor of foods for human consumption. 6. PRODUCT SPECIFICATION 6.1 General requirements Moisture: 13.0 % max. (by weight) Organoleptic: Natural smell, taste and color Kernel Size: - Over 2.5mm: 1.0% max. (by weight) - Between 1.5mm-2.5mm: 98.5% max. (by weight) - Under 1.5mm: 0.5% max. (by weight) Purity: 99.9% min. (by weight) Impurities: 0.1% max. (by weight) Scorched kernel (whole, or parts): 0.2% max. (by weight) Ungelatinized kernels: 1.0% max. (by weight) Total ash: 1.75% max. (by weight, on dry basis) Ash insoluble in acid: 0.3% max. (by weight, on dry basis) Protein: 9.3% min. (by weight, on dry basis) Crude fibres: 2.3% max. (by weight, on dry basis) 6.2 Microbiology Bulgur wheat shall not exceed the following levels of microbiological contamination: Table 1: Limit of microorganisms in Bulgur wheat Microorganisms Mesophyllic aerobic bacteria Coliforms Salmonella Escherichia Coli Staphylococcus aureus Bacillus cereus Yeasts and moulds Maximum levels 10,000 cfu per g 100 cfu per g 0 cfu per 25g <10 cfu per g <10 cfu per g 50 cfu per g 1,000 cfu per g 2 / 4

7 6.3 Contaminants Bulgur wheat shall be free from objectionable matter; not contain any substances originating from micro-organisms or any other poisonous or deleterious substances such as anti-nutritional factors, heavy metals or pesticide residues, in amounts which may represent a hazard to health. Permitted level of total aflatoxin: 20 ppb (B1, B2, G1, G2). Heavy metals: below levels specified in Codex Stan , in particular Pb max 20 ppb and Cd max 100 ppb. 6.4 Fit for human consumption guarantee Suppliers shall have to check the quality of their products and guarantee that they are fit for human consumption. 7. PACKAGING AND MARKING As per contractual agreement. 8. STORING Bulgur wheat must be stored under dry, ventilated and hygienic conditions. 9. SAMPLING REQUIREMENTS Representative samples can be drawn according to international sampling method standards at the bagging section or in the warehouse. 10. ANALYTICAL REQUIREMENTS The principal tests in table 2 must be performed in order to check if the quality of the Bulgur wheat meets above requirements. Additional analyses shall be defined in case of further quality assessment. 3 / 4

8 Table 2: List of compulsory tests and reference methods No Analyses/tests Limit Reference method (or equivalent) 1 Moisture 13.0 % max. (by weight) ISO 712: 2009 Organoleptic Natural smell, taste and color Organoleptic examination 2 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 Scorched kernel (whole, or 0.2% max. (by weight) 8 parts) Visual examination 9 Ungelatinized kernels 1.0% max. (by weight) Visual examination 1.75% max. (by weight, on Total ash 10 dry basis) ISO 2171: % max. (by weight, on Ash insoluble in acid 11 dry basis) ISO 5985: % min. (by weight, on dry Protein basis) AOAC ISO 20483: % max. (by weight, on Crude fibres 13 dry basis) AOAC Mesophyllic aerobic bacteria 10,000 cfu per g max. ICC No Coliforms 100 cfu per g max. AACC Salmonella 0 cfu per 25g max. AOAC Escherichia Coli <10 cfu per g max. AACC 42-25B Yeasts and moulds 1,000 cfu per g max. ICC No 146 AACC GMO (only if required) Negative (< 0.9% of GMO material) 4 / 4

9 Technical Specifications for WHOLE LENTIL Specification reference: Whole Lentil Version: V13.0 Date of issue: 27 February, 2013 Developed: Van Hoan NGUYEN, OSPFQ-WFP Reviewed: Shane PRIGGE, OSPFQ-WFP; Approved: Shane PRIGGE, OSPFQ-WFP 1. SCOPE This specification applies to Whole Lentil purchased by WFP. 2. DEFINITION Damaged lentils may be peeled, split, broken, sprouted, distinctly green, frost damaged, distinctly deteriorated or discoloured by weather or disease, insect damaged, heat damaged or otherwise damaged in a way which materially affects quality. Peeled, split and broken includes lentils which are otherwise sound but which are less than three-quarters of whole seeds or where less than one-half of the seed coat is intact. Lentils with cracked or clipped seed coats are considered sound when the cotyledons are firmly held together. Insect damaged are any lentil grains which has been damaged by insects or pests. Heated lentils are usually dark tan to black in appearance. If the sample contains lentils with tan-coloured cotyledons and a distinct heated odour, then the grading factors is heated. Frost damaged is normally indicated by a combination of wrinkling and close adherence of the seed coat to the cotelydon. The seed coat may be translucent in appearance, and the cotyledons are brittle in texture. Frost damage is included in the tolerance for Damage. Sprouted: Lentils are considered sprouted when the seed coat splits and the primary root emerges from between the cotyledons. Foreign material includes anything that is not a lentil or part of a lentil. Total foreign material includes inorganic material and all other foreign materials. 3. REFERENCE Codex Standard for certain pulses grains (Codex Stan , rev ). Canada Grain Commission: Official grain grading guide- Lentil ( Turkish Standard for Lentil (TS 143). 4. PRODUCT SPECIFICATION 4.1 General requirements Moisture: Peeled, split and broken: 14.0% max 3.5 % max 1 / 4

10 Insect damaged: 1.0% max Total damage: 3.5% max Inorganic material: 0.2% max Total foreign material: 0.5% max Minimum Size: 3mm diameter Organoleptic: Clean and bright appearance, Natural smell Live insect: Nil Color: As per contractual agreement Whole Lentil shall not contain contaminants and toxins in amounts which may represent a hazard to human health. Specific limit of some contaminants and toxins is presented in table 1. Table 1: Limit of contaminants and toxins No Contaminant and toxin Limit Heavy metal 1 Arsenic (As) 0.10 ppm max. 2 Copper (Cu) 2.0 ppm max. 3 Lead (Pb) 0.10 ppm max. 4 Cadmium (Cd) 0.02 ppm max. 5 Mercury (Hg) 0.01 ppm max. Pesticide residues 6 Carbamate < 10 ppb 7 Organochlorine < 10 ppb 8 Organophosphorus < 10 ppb 9 Pyrethroid < 10 ppb Toxic or noxious seeds 10 Crotolaria (Crotolaria spp.) Free 11 Corn cockle (Agrostemma githago L.) Free 12 Castor bean (Ricinus communis L.) Free 13 Jimson weed (Datura spp.) Free Radiation 14 Radiation 10 Bq/Kg max. Mycotoxins 15 Aflatoxin (total B1+B2+G1+G2) 20 ppb max. 16 Fumosin 5 ppb max. 17 Zearalenone 100 ppb max. 18 Ochratoxin A 5 ppb max. 5. PACKAGING AND MARKING As per contractual agreement. 6. STORING Whole Lentil must be stored under dry, ventilated and hygienic conditions. 2 / 4

11 7. SAMPLING REQUIREMENTS Representative samples can be drawn according to international sampling method standards at the bagging section or in the warehouse. For packed units, sampling frequency and reference method are showed in table 2. One laboratory samples of about 3 kg is required by lot or sub-lot of 500MT maximum. For the bulk (static and flowing), the sampling must follow the rules described in paragraphs 5.2 of ISO Table 2: Sampling rules Lot or sublot size (MT) Number of increment 3 % of bags and minimum 50 bags (e.g. 60 increments for a lot of 100 MT, packed in 50 kg bag) 3 % of bags (e.g. 120 increments for a lot of 200 MT, packed in 50 kg bag) 3 % of bags (e.g. 180 increments for a lot of 300 MT, packed in 50 kg bag) 3 % of bags (e.g. 240 increments for a lot of 400 MT, packed in 50 kg bag) 3 % of bags (e.g. 300 increments for a lot of 500 MT, packed in 50 kg bag) Place of sampling Warehouse or during production Reference GAFTA ANALYTICAL REQUIREMENTS The principal tests in table 3 must be performed in order to check if the quality of the Whole Lentil meets above requirements. Additional analyses shall be defined in case of further quality assessment. Table 3: List of compulsory tests and reference methods No Parameters Recommended level Reference methods (or equivalent) 1 Moisture 14.0% max ISO Peeled, split and broken 3.5 % max ISO 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 Organoleptic Clean and bright appearance, Natural smell ISO Live insect Nil Visual inspection 10 Color As per contractual agreement Visual inspection A guide for grading is presented in annex 1. 3 / 4

12 Annex 1: Guide for grading of lentil grain The grading shall be performed as follow: - Draw and weight a test portion (about 200g) - Separate the test portion into component groups - Weigh materials of the component groups - Express the amount of material groups in percentage (see guide in table 4) Table 4: Record sheet for grading of lentil grain Mass of the test portion (grams)- M.. gr Component Mass of component (grams) Result calculation (expressed in % by mass of the test portion) Peeled, split and broken a = a x 100 / M Insect damaged b = b x 100 / M Heated lentils Frost damage Sprouted Other damaged Total damage c = (a + b + c) x 100 / M Inorganic material d = d x 100 / M Other foreign materials i Total foreign material = (d + i) x 100 / M 4 / 4

13 Specification reference: Turkey Chick Peas Version: V1.0 Date of issue: 24 th March, 2011 Technical Specifications for TURKEY CHICK PEAS 1. SCOPE This specification applies to origin Turkey Chick Peas purchased by WFP. 2. DEFINITION Broken kernels are chick peas pieces which occur by splitting of chick peas kernels into 2 or more pieces and which stays on a 5 mm round hole sieve after sieving. Foreign matters are all kind of material present in or between the chick peas kernels which are different from chick peas and visible by naked eye. Foreign matters include other classes of chick peas, other grains and seeds, ergot, mineral matter, stones and earth pellets, excreta and other matter than chick peas which remain on the sieve. Other type kernels include kernels with types which are not specified on the packing. Size B (large) grains are kernels passing from round hole sieve with 9mm core diameter but staying on round hole sieve with core diameter 8mm (29-30 calibre). Spoilt kernels include whole or split chick peas which are mouldy, decayed, stained, lost its characteristic colour, taste and smell, sprouted, holed or eaten by insects or other pests to the level that can be seen with naked eye and also unmatured green chick peas kernels or pieces. 3. REFERENCE Codex Standard for Certain Pulses (Codex Stan , rev ). Turkish Standards for Chick Peas TS PRODUCT SPECIFICATION 4.1 General requirements Moisture: 12 % max Foreign matter: 1 % max by weight Size: 8-9 mm, 90% min by weight (Turkish standard size B) Undersize: 3 % max by weight Spoilt kernels: 3 % max by weight Broken: 3 % max by weight Mixing ratio: 10% max by weight Goat and unmatured: 5% max by weight Cooking time: minutes after 24 h soaking Organoleptic: Natural taste, smell and color Live insects: Nil If required by recipient country, Chick Peas needs to be obtained from non-genetically modified varieties. 1 / 4

14 4.2 Contaminants and Toxins Chick Peas shall not contain contaminants and toxins in amounts which may represent a hazard to human health. Specific limit of some contaminants and toxins is presented in table 1. Table 1: Limit of contaminants and toxins No Contaminant and toxin Limit Heavy metal 1 Arsenic (As) 0.10 ppm max. 2 Copper (Cu) 2.0 ppm max. 3 Lead (Pb) 0.10 ppm max. 4 Cadmium (Cd) 0.02 ppm max. 5 Mercury (Hg) 0.01 ppm max. Pesticide residues 6 Carbamate < 10 ppb 7 Organochlorine < 10 ppb 8 Organophosphorus < 10 ppb 9 Pyrethroid < 10 ppb Toxic or noxious seeds 10 Crotolaria (Crotolaria spp.) Free 11 Corn cockle (Agrostemma githago L.) Free 12 Castor bean (Ricinus communis L.) Free 13 Jimson weed (Datura spp.) Free Radiation 14 Radiation 10 Bq/Kg max. Mycotoxins 15 Aflatoxin (total B1+B2+G1+G2) 20 ppb max. 16 Fumosin 5 ppb max. 17 Zearalenone 100 ppb max. 18 Ochratoxin A 5 ppb max. 2 / 4

15 5. PACKAGING AND MARKING Chick Peas grains shall be packed in new uniform strong polypropylene bag of a net content of 50 kg, fit for export and multiple handing. The bag should be marked the following information Name of the product: Net content: Name and address of the supplier (including country of origin). Additional marking as per contractual agreement. 6. STORING Chick Peas must be stored under dry, ventilated and hygienic conditions. 7. SAMPLING REQUIREMENTS Representative samples can be drawn according to international sampling method standards at the bagging section or in the warehouse. For packed units, sampling frequency and reference method are showed in table 2. One laboratory samples of 10 kg is required by lot or sub-lot of 500MT maximum. For the bulk (static and flowing), the sampling must follow the rules described in paragraphs 5.2 and 5.3 of ISO Table 2: Sampling rules Lot or sublot size (MT) Number of increment Place of sampling Reference % of bags and minimum 50 bags (e.g. 60 increments for a lot of 100 MT, packed in 50 kg bag) % of bags (e.g. 120 increments for a lot of 200 MT, packed in 50 kg bag) % of bags (e.g. 180 increments for a lot of 300 MT, packed in 50 kg bag) Warehouse or during production GAFTA % of bags (e.g. 240 increments for a lot of 400 MT, packed in 50 kg bag) % of bags (e.g. 300 increments for a lot of 500 MT, packed in 50 kg bag) 3 / 4

16 7. ANALYTICAL REQUIREMENTS The principal analyses in table 3 must be performed in order to check if the quality of the Chick Peas meets above requirements. Additional analyses shall be defined in case of further quality assessment. Table 3: List of compulsory analyses and reference methods No Parameters Recommended level 1 Moisture: 12 % max Reference methods* ICC No 110 ISO Foreign matter 1 % max by weight ISO Size 8-9 mm, 90% min by weight ISO Undersize 3 % max by weight ISO Spoilt kernels 3 % max by weight ISO Broken 3 % max by weight ISO Mixing ratio 10% max by weight ISO Goat and unmatured 5% max by weight ISO Cooking time minutes after 24 h soaking 10 Organoleptic Natural taste, smell and color 11 Live insect Nil Visual 12 Aflatoxin 20 ppb ISO GMO (Only if required) * Or equivalent 4 / 4

17 Specification reference: Sunflower Oil Version: 2.0 Date of issue: 20 th May 2011 Fortified Refined Sunflower Oil -SUNFLOWER OIL- 1. INTRODUCTION 1.1 Product type Sunflower Oil is derived from the dried seeds of the Helianthus annuus L. plant. Refined Sunflower Oil distributed by WFP is fortified with vitamin A and vitamin D in proportions described in product specifications. 1.2 Standards and recommendations Sunflower Oil shall be manufactured in accordance with: Recommended International Code of Practice: General Principles of Food Hygiene, CAC/RCP Rev Amended (1999) including Annex Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application. 2. RAW MATERIALS 2.1 Sunflower seed The sunflower seed utilized for oil production shall have good quality. 2.2 Vitamins Fortified vitamins (vitamin A and D) shall conform to Codex Standard CAC/GL General principles for the addition of essential nutrients to foods. Vitamin premix should be purchased from a WFP approved suppliers: BASF (Stern Vitamin), DSM, Fortitech, Nicholas Piramal, Hexagon Nutrition or their authorized dealers and GAIN premix facility. Addresses of premix suppliers are on Vitamin premix must be stored in a dry, cool and clean place where the temperature is a maximum of 25 o C. 3. PROCESSING Fortified Sunflower Oil production must respect the national and international code practice for processing of this commodity. For compliance with Codex standards, the processor must be able to demonstrate by principle and practice the adoption, implementation and recording of: Good Manufacturing Practice Hazard Analysis Critical Control Point program 1 /5

18 In this context an appointed WFP Inspector / Quality Surveyor is entitled to visit the factory without prior notice during any period when WFP product is being manufactured to check that the GMP and HACCP systems are in place. The Inspector / Quality Surveyor may request to see: Records (i.e. names of people in charge of the process and quality control, temperatures of the process, mixing times / quantity, cleaning schedules, etc). Procedures (e.g. cleaning, personnel hygiene, HACCP, sampling and analysis). Instructions (e.g. process instructions, cleaning instructions). The quality manual for the process or factory. The producer must be registered under national food law as a processor of foods for human consumption. In addition, the producer must have a legal authorization to produce this commodity in the country where the factory is located. 4. PRODUCT SPECIFICATIONS 4.1. Main requirements Sunflower Oil is manufactured according to a process that should confer to the finished product the following specifications: Specifications Recommended value Organoleptic Neutral/bland taste; absence of foreign odours and flavours Moisture and volatile matter 0.2% maximum Insoluble impurities 0.05% maximum Free fatty acid 0.15% maximum expressed as oleic acid Linoleic acid (C18:2) % of total fatty acids Delta-7-Stigmasterol % of total sterol Acid value 0.6 mg maximum of KOH/g oil Color 5-1/4 inch Lovibond cell Red: 1.5 maximum Yellow: 15 maximum Soap content 0.005% maximum Peroxide number 2 milliequivalents maximum of active oxygen per kg oil Saponification value mg KOH/g oil Iodine value g / 100g oil Unsaponifiable matter 1.5% maximum Refractive index (ND 40 o C) Relative density (20 o C /water at 20 C) Authorized additives -Butylated hydroxyanisol -Butylated Hydroxytoluene Vitamin A Vitamin D mg/kg maximum - 75 mg/kg maximum UI per kg oil UI per kg oil 2 /5

19 4.2 Additional Requirements Sunflower Oil shall meet the following additional requirements: Shelf life: it shall retain above qualities for at least one year from date of manufacture when stored dry at ambient temperatures prevalent in the country of destination Safety: it shall be free from objectionable matter; not contain any substances originating from micro-organisms or any other poisonous or deleterious substances such as anti-nutritional factors, heavy metals or pesticide residues, in amounts which may represent a hazard to health. o Heavy metals Lead (Pb) Max 0.1 ppm Arsenic (As) Max 0.1 ppm Iron (Fe) Max 1.5 ppm Cooper (Cu) Max 0.1 ppm o Polycyclic Adromatic Hydrocarbures (PAH) PAH heavy Max 5 ppb PAH total Max 25 ppb Benzo(a)pyrene Max 2 ppb o Free from radioactivity o Free from Genetically Modified Organisms (GMO) (if required by the contract). 5. PACKAGING Sunflower Oil can either be packaged into 3 to 5 liters jerry cans or bottles of 1 to 1.5 liters, to constitute the primary packaging. The secondary packaging is cartons to facilitate transportation and storage. 5.1 Primary packaging Jerry cans The plastic containers must be of 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 per empty jerry can: 200 gm minimum for 5 liters jerry cans. - Rated capacity: 3.0 or 5.0 liters - Screw cap with inner plug - Typical wall thickness: 1.0 mm (middle of side panels) PET bottles Bottles for Sunflower Oil must be 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 /5

20 5.2 Carton Bottles and jerry cans are disposed into cartons. They should be new, strong cardboard cartons containing either 4 to 6 jerry cans of 3 to 5 liters or 12 to 15 bottles of 1 or 1.5 liters. Cartons should be manufactured from well constructed single wall, luted paper, corrugated board with a specific weight of approximately 750 grams per square meter. This specific weight corresponds to a carton weight of approximately 560 grams for golding. - Cartons should have burst strength (edge crush test) of approximately 44 pounds per square inch or 3.2 kg/ cm 2 or equivalent. - Carton seams should be glued. - Substance of cartons (750 grams per m 2 ). Dunnage of strong sheets, plywood has to be placed inside each container at every three layer of cartons to provide the required stacking strength. 6. MARKING 6.1 On jerry cans or bottles. The following information should be available on bottles and cans Name of the product: Net content: Name and address of the supplier (including country of origin). Batch number (or SI). Production date. Additional marking as per contractual agreement. 6.2 On cartons The following information should be available on each carton: Name of the product: Number of unit per carton Name and address of the supplier (including country of origin). Production date. Additional marking as per contractual agreement. 7. STORING Sunflower Oil must be stored under dry, ventilated and hygienic conditions. 4 /5

21 8. ANALYTICAL REQUIREMENTS Table 1: List of compulsory tests and reference methods N o Test Recommended value Reference method* 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 Insoluble impurities 0.05% maximum ISO 663:2007 AOCS Ca 3a-46 IUPAC Free fatty acid 0.15% maximum expressed as oleic ISO 18395:2005 acid AOCS Ca 5a-40 AOAC Acid value 0.6 mg maximum of KOH/g oil ISO 660: Color 5-1/4 inch Lovibond cell Red: 1.5 maximum Yellow: 15 maximum AOCS Cd 3d-63 BS :1998 AOCS Cc 13b-45 7 Soap content 0.005% maximum AOCS Cc BS 684 Section Peroxide number 2 milliequivalents maximum of active oxygen per kg oil ISO 3960:2007 BS :2001 AOCS Cd 8-53 AOAC IUPAC Saponification value mg KOH/g oil ISO 3657:2002 AOCS Cd Iodine value g / 100g oil ISO 3961:2009 AOAC IUPAC Unsaponifiable matter 1.5% maximum ISO 18609:2000 ISO 3596:2000 AOCS Ca 6a 40 IUPAC Refractive index (ND 40 o C) 13 Relative density (20 o C /water at 20 C) ISO 6320:2000 AOCS Cc 7-25 AOAC IUPAC AOCS 10c-95 IUPAC Vitamin A UI per kg oil 15 Vitamin D UI per kg oil * or equivalent 5 /5

22 Technical Specifications for Specification reference: Iodized Salt Version: 13.1 Date of issue: 26 March 2013 IODIZED SALT Developed: Van Hoan NGUYEN, OSPFQ-WFP Reviewed: Shane PRIGGE, OSPFQ-WFP Approved: Shane PRIGGE, OSPFQ-WFP 1. SCOPE This specification applies to Iodized Salt distributed by WFP. 2. RAW MATERIALS 2.1 Salt Salt used for Iodized Salt conforms to Codex Standard for Salt (CODEX STAN , Rev ). 2.2 Iodine Source Potassium iodate (KIO 3 ) added in salt shall be of food grade quality and conform to all applicable Codex standards. Iodized Salt producers should purchase potassium iodate from WFP approved premixes suppliers: BASF (Stern Vitamin), DSM, Fortitech, Nicholas Piramal, Hexagon Nutrition or their authorized dealers and GAIN premix facility. Addresses of premix suppliers are on 3. PROCESSING The production of salt shall only be performed by reliable manufacturers having the knowledge and the equipment requisite for the adequate production of food grade salt. For compliance with Codex standards the manufacturers must be able to demonstrate by principle and practice the adoption, implementation and recording of: - Good Manufacturing Practice - Hazard Analysis Critical Control Point program The manufacturer must be registered under national food law as a manufacturer of foods for human consumption. 1/3

23 4. PRODUCT SPECIFICATION 4.1 General requirements Iodized Salt is dried, sieved, edible and iodized for human consumption. Sodium chloride as NaCl: min 97.0 % (on dry matter) Moisture content: max 3.0% (m/m) Water insoluble matter: max 0.2 % (m/m) Iodine: mg/kg (means 50 84mg of potassium iodate per kg of salt) Colour: shall be white and 10 g of salt in 100 ml water shall give a colourless solution having a neutral reaction. 4.2 Particle size distribution Regular salt - min 85 % pass through 1.00 mm sieve - max 20 % pass through mm sieve Otherwise: particle size will be specified in the purchase contract. 4.3 Food additives Food additives listed in Tables 1 and 2 of the Codex General Standard for Food Additives (CODEX STAN ) in Food Category (Salt) may be used in foods subject to this standard. All additives used shall be of food grade quality. 4.4 Chemical contaminants Contaminants in the Iodized Salt shall not exceed the following levels: Table 1: Limit of chemical contamination in Iodized Salt Item Alkalinity (as Na 2 CO 3 ) Acid insoluble matter Sulphate (as SO 4 ) Arsenic Copper Lead Cadmium Mercury Calcium Tin (as Sn) 2/3 Maximum limit 0.1 % (m/m) 0.15 % (m/m) 0.5 % (m/m) 0.5 mg/kg 2.0 mg/kg 2.0 mg/kg 0.5 mg/kg 0.1 mg/kg 0.5 % (m/m) mg/kg Iodized Salt shall not contain other contaminants and toxins in amounts which may represent a hazard to health. 5. PACKAGING Iodised salt shall 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). Marking: as per contractual agreement.

24 6. STORING Iodized Salt must be stored under dry, ventilated and hygienic conditions. 7. ANALYTICAL REQUIREMENTS The principal tests in table 2 must be performed in order to check if the quality of Iodized Salt meets above requirements. Additional analyses shall be defined in case of further quality assessment. Table 2: List of test/analysis No Parameter Limit Analytical 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 mm sieve Or: as per specified in the purchase contract. 3 Sodium chloride (NaCl) Min 97.0 % (m/m, on dry matter) ISO Moisture content Max 3.0 % (m/m) ISO 2483: Water insoluble matter Max 0.2 % (m/m) ISO Iodine mg/kg ESPA/CN 109/84 7 Alkalinity (as Na 2 CO 3 ) Max 0.1 % (m/m) ISO Acid insoluble matter Max 0.15 % (m/m) ISO Sulphate (as SO 4 ) Max 0.5 % (m/m) ISO Arsenic (As) Max 0.5 mg/kg ECSS/SC Copper (Cu) Max 2.0 mg/kg ECSS/SC Lead (Pb) Max 2.0 mg/kg ECSS/SC Cadmium (Cd) Max 0.5 mg/kg ECSS/SC Mercury (Hg) Max 0.1 mg/kg ECSS/SC /3

25 Specification reference: Tomato paste Version: 1.0 Date of issue: 26 th May 2011 Technical specification for: TOMATO PASTE 1. INTRODUCTION 1.1 Product type Tomato Paste is prepared from sound, ripe red tomatoes (Lycopersicon/Lycopersicum esculentum P. Mill) and packed in tin cans. 1.2 Standards and recommendations Tomato Paste shall be manufactured in accordance with: Recommended International Code of Practice: General Principles of Food Hygiene, CAC/RCP Rev Amended (1999) including Annex Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application and Codex Standard for processed Tomato concentrates (Codex Stan ). 2. PROCESSING Tomato Paste production must respect the national and international code practice for processing of this commodity. For compliance with Codex standards, the processor must be able to demonstrate by principle and practice the adoption, implementation and recording of: Good Manufacturing Practice Hazard Analysis Critical Control Point program In this context an appointed WFP Inspector / Quality Surveyor is entitled to visit the factory without prior notice during any period when WFP product is being manufactured to check that the GMP and HACCP systems are in place. The Inspector / Quality Surveyor may request to see: Records (i.e. names of people in charge of the process and quality control, temperatures of the process, mixing times / quantity, cleaning schedules, etc). Procedures (e.g. cleaning, personnel hygiene, HACCP, sampling and analysis). Instructions (e.g. process instructions, cleaning instructions). The quality manual for the process or factory. The producer must be registered under national food law as a processor of foods for human consumption. In addition, the producer must have a legal authorization to produce this commodity in the country where the factory is located. 1 /4

26 3. PRODUCT SPECIFICATIONS 3.1. Main requirements Tomato Paste is manufactured according to a process that should confer to the finished product the following specifications: Organoleptic Concentration (Brix) Consistency by Bostwick (at 12 Brix, at 30 0 C) Colour (at 12 Brix) ph Acidity Sugar (at dry matter) Salt Normal/typical taste and odor. Absence of burnt taste, fermented taste and smell. 28% minimum 4-11 cm/30s 2 minimum Gardner Color Scale 4.5 maximum 7% maximum 42% minimum 2% maximum If required by recipient country, Tomato Paste needs to be obtained from non-genetically modified varieties Microbiology Microbiological contamination in the Tomato Paste shall not exceed the following levels: Total Coliform 10 cfu/g maximum Escherichia Coli Absent Salmonella Absent Staphylococcus aureus Absent Lysteria monocytogenes Absent Bacillus cereus 50 cfu per g maximum Howard mould count 60% maximum 3.3 Chemical Contaminants and Toxins It shall be free from objectionable matter; free from radioactivity; not contain any substances originating from micro-organisms or any other poisonous or deleterious substances such as anti-nutritional factors, heavy metals or pesticide residues, in amounts which may represent a hazard to health. Heavy metal content must be below levels specified in Codex Stan , in particular: Mercury (Hg) Cadmium (Cd) Lead (Pb) Arsenic (As) Tin (Sn) 0.5ppm maximum 0.05ppm maximum 1.0ppm maximum 1.0ppm maximum 100ppm maximum 3.4 Shelf life It shall retain above qualities for at least two year from date of manufacture when stored dry at ambient temperatures prevalent in the country of destination. 2 /4

27 4. PACKAGING Tomato paste can be packaged into tin can to constitute the primary packaging. The secondary packaging is cartons to facilitate transportation and storage Tins 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 Cartons Cartons should be new, strong cardboard cartons containing tins, manufactured from wellconstructed paper. 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 5.1. On tins The following information should be available on tins: Name of the product Net weight Name of manufacturing facility (including country of origin) Batch number (should be traceable to retort and seamer used for manufacturing) Production date (and shift, if there is more than one shift) Best before date / Expiry date Additional marking as per contractual agreement 5.2. On cartons The following information should be available on each carton: Name of the product Number of tins per carton Net weight Name and address of the supplier (including country of origin) Production date Expiry date Additional marking as per contractual agreement 6. STORING Tomato paste must be stored under cool, dry and hygienic conditions. 3 /4

28 7. ANALYTICAL REQUIREMENTS Table 1: List of compulsory tests and reference methods N o Specifications Recommended value Reference method* 1 Organoleptic Normal/typical taste and odor. Absence of burnt taste, fermented taste and smell. 2 Concentration (Brix) 28% minimum 3 4 Consistency by Bostwick (at 12 Brix, at 300C) Colour (at 12 Brix) 4-11 cm/30s 2 minimum Gardner Color Scale 5 ph 4.5 maximum AOAC Acidity 7% maximum 7 Sugar (at dry matter) 42% minimum 8 Salt 2% maximum ISO 3634: Total Coliform 10 cfu/g maximum 10 Escherichia Coli Absent 11 Salmonella Absent 12 Staphylococcus aureus Absent 13 Lysteria monocytogenes Absent 14 Bacillus cereus 50 cfu per g maximum 15 Howard mould count 60% maximum AOAC * or equivalent 4 /4

29 United States Department of Agriculture Agricultural Marketing Service USDA Specifications for Ghee Dairy Division Effective October 19, 1993

30 USDA Specifications for Ghee To produce ghee eligible for official certification, the ghee shall be produced from cream or butter meeting specific quality requirements. When produced from cream, the cream shall have flavor characteristics acceptable for the manufacture of butter equivalent to U.S. Grade B or better. The cream shall be pasteurized at a temperature of not less than F. and held continuously in a vat at such temperature for not less than 30 minutes; or pasteurized by the HTST method at a minimum temperature of not less than F. for not less than 15 seconds; or shall be pasteurized by any other equivalent temperature and holding time which assures adequate pasteurization. When produced from butter, the butter shall conform to the flavor requirements of U.S. Grade B or better, and shall have been manufactured in a USDA approved plant. Ghee shall have a slight lipase cultured flavor and be free from objectionable flavors. The body and texture shall be uniformly grainy. The physical structure of ghee must consist of a mixture of higher softening points fats in crystal form dispersed through lower softening points fats in liquid form. When heated to approximately F., the finished product shall be practically clear and have a uniform color which is at least as dark as heavy when compared to USDA butter color standards. If food coloring is used, it shall be safe and suitable, and acceptable to the importing country. In addition the finished product shall meet the following analytical requirements: Certification Milkfat % minimum Moisture % maximum Free fatty acids % maximum (expressed as oleic acid) Peroxide value -- (milli-equivalents of oxygen per kilogram of fat): not greater than 0.3 An official United States Department of Agriculture (USDA) certificate shall be issued for the product shipped, and shall contain the following information: 1. Laboratory analysis 1 October 19, 1993

31 2. Date and place of manufacture 3. A health statement that reads as follows: The ghee was manufactured in a plant inspected and approved by the Dairy Division, AMS, U.S. Department of Agriculture, as operating under sanitary conditions, and the ghee was considered suitable for human consumption at the time of inspection and laboratory analysis. 4. Net, tare and gross weight of each lot Quality Assurance The product shall be prepared, processed and packaged in a plant approved under the USDA requirements contained in the General Specifications for Dairy Plants Approved for USDA Inspection and Grading Services. Packaging Requirements The product shall be packed in airtight containers; residual head-space shall be flushed with an inert gas prior to sealing the containers. All other packaging requirements shall be described under the terms of the contract. Labeling and Marking The following information shall be shown in English on one side of the container in letters not less than 10 millimeters in height: 1. Name of product 2. Date of manufacture (day, month, year) 3. Contract number 4. Serially numbered in order of production All containers shall be clearly marked with permanent waterproof ink. 2 October 19, 1993

32 Technical Specifications for: WHITE SUGAR ICUMSA 150 Specification reference: White Sugar ICUMSA 150 Version: 14.0 Date of issue: 20 February 2014 Developed: Van Hoan NGUYEN Reviewed: Charles Jelensperger, Eleni Pantiora- OSPFQ-WFP Approved: Shane PRIGGE, OSPFQ-WFP 1. SCOPE This specification applies to White Sugar ICUMSA 150 (White sugar) distributed by WFP. 2. REFERENCE CODEX STAN (2001 revision). 3. PRODUCT SPECIFICATION 3.1 General requirements White Sugar is purified and crystallised sucrose (saccharose) of sound, fair and marketable quality, dry, in homogeneous granulated, free-flowing crystals. The white crystal sugar is from a crop of the year. White sugar of the standard quality shall have the following characteristics: Taste and smell: Natural Polarization: 99.5 Z min Moisture: 0.10 % m/m max Invert sugar: 0.10 % m/m max Conductivity ash: 0.10 % m/m max Colour of the solution: 150 ICUMSA units max 3.2 Food additives Sulphur dioxide (SO 2 ) The maximum permitted sulphur dioxide level in White sugar is 70 mg/kg. Anticaking agents 1 / 3

33 Maximum level of 1.5 m/m singly or combination (provided that starch is not present) of following agents is permitted for use in White Sugar. - Calcium phosphate, tribasic - Magnesium carbonate - Silicon dioxide, amorphous (dehydrated silica gel) - Calcium silicate - Magnesium trisilicate - Sodium aluminosilicate - Calcium aluminosilicate 3.3 Microbiology Microbiological contamination in the White Sugar shall not exceed the following levels: Table 1: Limit of microorganisms in White Sugar Microorganisms Yeast and Mould Coliforms Salmonella Total plate count Thermophilic bacteria Flat sour spores Moderate Thermophilic bacteria Thermophilic anaerobes not producing H2S Thermophilic anaerobes producing H2S 3.4 Contaminants Heavy metals 2 / 3 Limit (maximum) 20 cfu/10g 10 cfu/10g Absent in 25g 100,000 cfu/10g 150 cfu/10g 75 cfu/10g 100 cfu/10g 5 cfu/10g 5 cfu/10g The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission. Limit of some specific contaminants is showed in table 2. Table 2: Limit of contaminants in White Sugar Contaminants Arsenic (As) Lead (Pb) Copper (Cu) Pesticide residues Limit (maximum) 0.5 (mg/kg) 0.5 (mg/kg) 1.0 (mg/kg) The product covered by the provisions of this specification shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity. Radiation As per CODEX STAN Hygiene

34 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 recommended by the Codex Alimentarius Commission (CAC/RCP ), and other relevant Codes of Hygienic Practice an Codes of Practice. The product should comply with specific limit in table 1 and with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL ). 4. PACKAGING White sugar need to be packed in 50 Kg net new sacks made of anti-slip, woven PP with a minimum weight of 85g/m2, with a polyethylene inner pocket welded to the bottom, 50 microns LPDE of 30 microns HPDE. Sacks made of woven PP are to be given a special foodgrade "ultraviolet" treatment. The lower and upper edges are to be stitched together with the PE sack. They should correspond to EN standards 277. Two (2%) percent spare bags printed with the requested marking must be shipped along with the cargo and included in the price. 5. STORING White Sugar must be stored under dry, ventilated and hygienic conditions. 6. ANALYTICAL REQUIREMENTS The principal analyses-tests in table 3 must be performed in order to check if the quality of White sugar meets above requirements. Additional analyses shall be defined in case of further quality assessment. Table 3: List of compulsory analyses-tests and reference methods No Analysis/test Limit Reference method (or equivalent) 1 Taste Natural Sensorial examination 2 Smell Natural Sensorial examination 3 Colour of the solution 150 ICUMSA ICUMSA Method GS 2/3-10 (2011) units max 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 Salmonella Absent in 25 g ISO Yeast and Mould 20 cfu/10g max ICUMSA Method GS 2/3-47 (1998) 11 Sulphur dioxide (SO 2 ) 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) 3 / 3

35 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 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: 1 / 24

36 Recommended International Code of Practice: General Principles of Food Hygiene CAC/RCP Rev 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 (amended 1989, 1991), of the Codex Alimentarius. General standard for the labelling of prepacked foods: CODEX STAN , 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: 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 Rice, Bulgur Wheat, Split lentil, Whole lentil, Chickpeas, Beans, Wheat flour 1, Pasta, Sugar, Salt Rice, Bulgur Wheat, Split lentil, Whole lentil, Net weight/ volume < 1kg bags 1 to 5 kg bags >5 to 25 kg bags 2 Packaging requirements Laminate 60PE/LDPE+12PETor equivalent. Bags must be well sealed in order to prevent leakage during transport Laminate 80PE/LDPE+12PETor equivalent. Bags must be well sealed in order to prevent leakage during transport 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. 2 / 24

37 Chickpeas, Beans, Wheat flour Oil Tomato paste Canned fish Canned beef Canned beans, chickpeas 1.0 or 1.5 litres bottle 3 to 5 litres jerry cans (plastic) 0.2 to 0.5 kg can 0.5 to 1.0 kg can 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. 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. 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) 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. 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 Max. 20kg Packaging requirements 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. 3 / 24

38 5. MARKING 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. 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: 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 % ISO Protein content Min 7.0 % ISO Ash content (total ash) Max. 0.5 % ISO Damaged and yellow kernels Max % ISO Rotten kernels Max. 0.5 % ISO Unripe and red kernels Max. 2.0 % ISO Chalky kernels Max. 3.0 % ISO Broken kernels Max. 5.0 % ISO Paddy kernels Max % ISO Extraneous matter Max % ISO Dead insect (in part or Max. 30 per 100kg ISO 7301 whole) 12 Live insect Nil ISO Arsenic (inorganic) Max.0.2 ppm AOAC Cadmium Max.0.4 ppm AOAC Pesticide residues Showed at: EU net/pestres/ data/commodities/details.html?id= Phoxim 0.01 mg/kg 17 Methyl bromide 0.01 mg/kg 18 Ochratoxin A Max. 5.0 ppb AOAC Milling degree Well milled ISO Organoleptic quality Natural odour, colour, bright appearance Visual inspection 4 / 24

39 21 Average kernel length (only As per contractual if required) 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 Natural smell, taste and Organoleptic Organoleptic 2 color 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 Scorched kernel (whole, or 0.2% max. (by weight) 8 parts) Visual examination 9 Ungelatinized kernels 1.0% max. (by weight) Visual examination 1.75% max. (by weight, Total ash 10 on dry basis) ISO 2171: % max. (by weight, on Ash insoluble in acid 11 dry basis) ISO 5985: Protein 9.3% min. (by weight, on dry basis) AOAC ISO 20483: % max. (by weight, on Crude fibres 13 dry basis) AOAC Mesophyllic aerobic bacteria 10,000 cfu per g max. ICC No Coliforms 100 cfu per g max. AACC Salmonella 0 cfu per 25g max. AOAC Escherichia Coli <10 cfu per g max. AACC 42-25B Yeasts and moulds 1,000 cfu per g max. ICC No 146 AACC GMO (only if required) Negative (< 0.9% of GMO material) 5 / 24

40 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 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 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 Peeled, split and broken 3.5 % max ISO 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 Organoleptic Clean and bright appearance, Natural smell ISO Live insect Nil Visual inspection 10 Color As per contractual agreement Visual inspection 6 / 24

41 Table 8: List of compulsory tests and reference methods for CHICKPEAS No Parameters Recommended level 1 Moisture: 12 % max Reference methods (Or equivalent) ICC No 110 ISO Foreign matter 1 % max by weight ISO Size 8-9 mm, 90% min by weight ISO Undersize 3 % max by weight ISO Spoilt kernels 3 % max by weight ISO Broken 3 % max by weight ISO Mixing ratio 10% max by weight ISO Goat and unmatured 5% max by weight ISO Cooking time minutes after 24 h soaking 10 Organoleptic Natural taste, smell and color 11 Live insect Nil Visual 12 Aflatoxin 20 ppb ISO 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 Inorganic matter, % m/m Other edible grains, % m/m Pest damaged grains, % m/m Heat damaged grains, % m/m Contrasting varieties, % m/m 1 ISO Broken/split, % m/m Discoloured, % m/m Total defectives grains, % m/m Filth, % m/m Moisture, % m/m 14.0 ISO Total aflatoxin 12 (AFB1+AFB2+AFG1 +AFG2), ppb 10.0 ISO Live insect Nil 14 Cooking test 90 minutes for 12hrs soaking 15 Organoleptic quality 16 Colour and/or varieties Clean and bright appearance, Natural odour As per contractual agreement 7 / 24

42 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 Ash 0.65% maximum of dry matter ICC No Protein 11 % minimum of dry matter ICC No Zeleny index 30 ml minimum ICC No 116 & 118 ISO Delayed Zeleny value + 5 ml minimum sedimentation 7 Hagberg Falling Number (HFN) 230 min. (incl. 60 sec preparation) ICC No 107 ISO Wet gluten 28 % minimum AACC 38-12A ICC No 155 ISO Gluten index 85 % minimum ICC 155 AACC 3812 Chopin Alveograph 10 W 215 minimum AACC 54-30A ISO P 80 minimum 12 L 80 minimum 13 Fatty acid maximum 120 mg KOH per 100 gram dry matter ISO 7305 AOAC Vitamin A 1.0 mg/kg AOAC AACC Iron 15.0 mg/kg AOAC AACC 40-41B 8 / 24

43 Table 11: List of compulsory tests and reference method for PASTA (WFP spec reference: V14.0, 21 July 2014) (applicable for Macaroni, Spaghetti, Vermicelli) N o 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 2 Length As per contractual agreement 3 Diameter As per contractual agreement 4 Thickness As per contractual agreement 5 Cooking test The product holds its shape and texture after boiling it for 10 minutes. Organic, visual examination Measurement Measurement Measurement Cooking 6 Broken 3.0% max. by weight Visual examination 7 Moisture 13.0% max. by weight ISO Protein % by weight AOAC ISO Ash 0.9% max. by weight in ISO 2171 dry matter 10 Cellulose 0.5% max. by weight 11 Ash insoluble in acid of dry 0.15% max. by weight AOCS Ba 5b-68 matter 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 4.0 max. ISO 7305 matter) 15 Arsenic (As) 1.0 mg/kg max. AOAC Lead (Pb) 2.0 mg/kg max. AOAC Mercury (Hg) 1.0 mg/kg max. AOAC Total plate count 10,000 cfu/g max. ICC No 125 AACC Salmonella (per 25g) 0 cfu/25g AACC 42-25B 20 Escherichia Coli 0 cfu/g AOAC Staphylococcus aureus 0 cfu/g AACC 42-30B 22 Yeast & Moulds 200 cfu/g max. ICC No 146 AACC GMO (only if required) Negative (< 0.9% of GMO material) 9 / 24

44 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 Salmonella Absent in 25 g ISO 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) 10 / 24

45 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 mm sieve Or: as per specified in the purchase contract. 3 Sodium chloride (NaCl) Min 97.0 % (m/m, on dry matter) ISO Moisture content Max 3.0 % (m/m) ISO 2483: Water insoluble matter Max 0.2 % (m/m) ISO Iodine mg/kg ESPA/CN 109/84 7 Alkalinity (as Na2CO3) Max 0.1 % (m/m) ISO Acid insoluble matter Max 0.15 % (m/m) ISO Sulphate (as SO4) Max 0.5 % (m/m) ISO Arsenic (As) Max 0.5 mg/kg ECSS/SC Copper (Cu) Max 2.0 mg/kg ECSS/SC Lead (Pb) Max 2.0 mg/kg ECSS/SC Cadmium (Cd) Max 0.5 mg/kg ECSS/SC Mercury (Hg) Max 0.1 mg/kg ECSS/SC / 24

46 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 Insoluble impurities 0.05% maximum ISO 663:2007 AOCS Ca 3a-46 IUPAC Free fatty acid 0.15% maximum expressed as oleic acid ISO 18395:2005 AOCS Ca 5a-40 AOAC Acid value 0.6 mg maximum of ISO 660:2009 KOH/g oil AOCS Cd 3d-63 6 Color 5-1/4 inch Lovibond cell Red: 1.5 maximum BS :1998 AOCS Cc 13b-45 Yellow: 15 maximum 7 Soap content 0.005% maximum AOCS Cc BS 684 Section Peroxide number 2 milliequivalents ISO 3960:2007 maximum of active oxygen BS :2001 per kg oil AOCS Cd 8-53 AOAC IUPAC Saponification value mg KOH/g oil ISO 3657:2002 AOCS Cd Iodine value g / 100g oil ISO 3961:2009 AOAC IUPAC Unsaponifiable matter 1.5% maximum ISO 18609:2000 ISO 3596:2000 AOCS Ca 6a 40 IUPAC Refractive index (ND 40 o C) ISO 6320:2000 AOCS Cc 7-25 AOAC IUPAC Relative density (20 o C /water at 20 C) AOCS 10c-95 IUPAC Vitamin A UI per kg oil AOAC Vitamin D UI per kg oil AOAC / 24

47 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 Insoluble impurities 0.05% maximum ISO 663:2007 AOCS Ca 3a-46 IUPAC Free fatty acid 0.1% maximum expressed as palmitic acid ISO 18395:2005 AOCS Ca 5a-40 AOAC Acid value 0.6 mg maximum of KOH/g ISO 660: Color 5-1/4 inch Lovibond cell Red: 3 maximum Yellow: 30 maximum AOCS Cd 3d-63 AOCS Cc 13b-45 BS : Soap content 0.005% maximum AOCS Cc BS 684 Section Peroxide value 2 milliequivalents maximum of active oxygen per kg of oil ISO 3960:2007 BS :2001 AOCS Cd 8-53 AOAC IUPAC Melting point 24 C maximum AOAC ISO 6321: Saponification mg KOH per g oil ISO 3657:2002 AOCS Cd Iodine value g per 100g oil ISO 3961:2009 AOAC IUPAC Unsaponifiable matter 1.3% maximum ISO 18609:2000 ISO 3596:2000 AOCS Ca 6a 40 IUPAC Refractive index (ND 40 o C) ISO 6320:2000 AOCS Cc 7-25 AOAC , IUPAC Relative density (40 o C /water at 20 C) AOCS 10c-95 IUPAC Vitamin A UI per kg oil AOAC Vitamin D UI per kg oil AOAC / 24

48 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 Consistency by Bostwick (at 12 Brix, at 300C) 4-11 cm/30s 3 Colour (at 12 Brix) 2 minimum Gardner 4 Color Scale 5 ph 4.5 maximum AOAC Acidity 7% maximum ISO Sugar (at dry matter) 42% minimum ISO Salt 2% maximum ISO 3634: Total Coliform 10 cfu/g maximum AOAC Escherichia Coli Absent AOAC Salmonella Absent ISO Staphylococcus aureus Absent AOAC Lysteria monocytogenes Absent AOAC Bacillus cereus 50 cfu per g maximum AOAC Howard mould count 60% maximum AOAC / 24

49 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 Protein 13.0% min AOAC Fat 18% max AOAC Ash 2.5% max AOAC Organoleptic (texture, color, smell, taste) Food additives Max 6 Salt 3% AOAC Sodium nitrite 100 mg/kg ISO/DSI 2918 Carbonhydrates 8 8% By difference: % CHO= 100%- (%moisture+ % protein+% fat+% ash) 9 Ascorbic acid 300 mg/kg AOAC Starch 6 % AOAC Can Net weight 700/800g CODEX STAN , REV Incubation test Seam check (vacuum, seam thickness, seam length, countersink depth, cover hook, body hook, actual overlap, % overlap, body hook butting, free space, 13 tightness) Microbiology Max (CFU/g) 14 Total of yeast and moulds 0 AOAC Total coliforms 0 ISO 4831 : Escherichia Coli 0 AOAC Salmonella 0 ISO 6888 : Staphylococcus aureus 0 AOAC Clostridium botulinum 0 AOAC Clostridium perfringens 0 ISO 7937: 1985 Chemical contaminants and toxins Max (mg/kg) 21 Cadmium (Cd) 0.05 AOAC Lead (Pb) 0.5 AOAC Tin (Sn) 250 AOAC 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 Chloramphenicol Not detected ISO 13493: 1998 Hormone residues Max (mg/kg) 27 Dietylstylbestrol 0 AOAC / 24

50 Table 18: List of compulsory tests and reference method for CANNED LUNCHEON MEAT (Chicken, Beef ) Reference method Requirements (or equivalent) No Tests Tinplate container Other container 1 Tin (Sn) Max. 200 mg/kg Max. 50 mg/kg AOAC Lead (Pb) Max. 0.5 mg/kg AOAC Staphylococcus Max cfu/g AOAC aureus 4 Salmonella Absent in 25 g ISO E. Coli Absent in1 g AOAC Fat Max. 30.0%* or Max %** ISO Salt Max. 3.0 % ISO Nitrite, potassium Max. 125 mg/kg ISO/DIS 2918 and/or sodium salts 9 Ascorbic acid Max. 500 mg/kg AOAC Glucono-deltalactone Max mg/kg ISO Phosphate (natural + added), (natural Phospahte is calculated as 250 x protein %) Max. 800 mg/kg (expressed as P205) ISO / 24

51 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, 2-4 pieces 5-7 pieces Visual inspection gutted, viscera, tail and fins are removed) 3 Net weight 200g 425g CODEX , Rev Drained weight (60% Min. 120g Min. 255g CODEX , Rev of net weight) 5 Can size and weight 74.1 x x 75.0 mm; Can manufacturer specifications mm; 29.9g 59.0 g Sardina pilchardus 6 Fish species Visual inspection 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 7 Organoleptic (texture, Characteristic of fresh fish and CAC-GL color, smell, taste) good quality fill medium 8 - Thermal Process - Incubation Tests Minimum Fo value, cook schedules 17 / 24 - Temperature distribution, heat penetration study, retort records - GB/T (2003); TIS 335; BAM Chapter 21A 9 Seam checks Specific to can size, type, Vacuum, overlap, seam records supplier 10 Total Coliform 0 cfu/g BS 5763:1991 Part 2 11 Escherichia Coli 0 cfu/g AOAC B, 12 Salmonella Absence (in 25g of sample) ISO 6579: Staphylococcus aureus Absence (in 25g of sample) AOAC Lysteria monocytogenes Absence (in 25g of sample) AOAC AOAC Mercury (Hg) Max. 0.5ppm AOAC Cadmium (Cd) Max. 0.05ppm AOAC Lead (Pb) Max. 0.5ppm AOAC Inorganic Arsenic (As) Max. 1.0ppm AOAC Tin (Sn) Max. 200ppm AAS 20 Melamine Max. 250ppm ELISA AgraQuant kit. Romer Labs Para red Absence HPLC or LC-MS/MS 22 Rhodamine Absence HPLC or LC-MS/MS 23 Sudan red dyes (I, II, II Absence HPLC or LC-MS/MS and IV) 24 Histamine Max. 10 mg/100 g AOAC977.13

52 Table 20: List of compulsory tests and reference method for CANNED TUNA No Tests Requirements 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 18 / 24 Reference method (or equivalent) Visual inspection 2 Organoleptic (texture, Characteristic of fresh fish color, smell, taste) and good quality fill medium CAC-GL Type (Skin-on, 3 skinless; Chunk, As per contractual agreement Flake, grated) 4 Net weight As per contractual agreement CODEX , Rev Drained weight Min. 60% of net weight CODEX , Rev Can size and weight As per contractual agreement Can manufacturer specifications 7 - Thermal Process - Incubation Tests Minimum Fo value, cook schedules - Temperature distribution, heat penetration study, retort records - GB/T (2003); TIS 335; BAM Chapter 21A 9 Seam checks Specific to can size, type, supplier 10 Total Coliform 0 cfu/g BS 5763:1991 Part 2 11 Escherichia Coli 0 cfu/g Vacuum, overlap, seam records AOAC B, BS 5763:1991 Part 8 12 Salmonella Absence (in 25g of sample) ISO 6579: Staphylococcus aureus Absence (in 25g of sample) AOAC Lysteria AOAC Absence (in 25g of sample) monocytogenes AOAC Mercury (Hg) Max. 0.5ppm AOAC Cadmium (Cd) Max. 0.05ppm AOAC Lead (Pb) Max. 0.5ppm AOAC Inorganic Arsenic (As) Max. 1.0ppm AOAC Tin (Sn) Max. 200ppm AAS 20 Melamine Max. 250ppm ELISA AgraQuant kit. Romer Labs 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

53 Table 21: List of compulsory tests and reference method for CANNED SARDINES No Tests Requirements Reference method 200g cans 425g cans (or equivalent) 1 Number of fish (headed, 1-2 pieces 3-4 pieces Visual inspection gutted, viscera, tail and fins are removed) 2 Net weight 200g 425g CODEX , Rev Drained weight (60% of Min. 120g Min. 255g CODEX , Rev.1- net weight) Can size and weight 74.1 x 59.0 mm; 29.9g x 75.0 mm; 59.0 g Can manufacturer specifications 5 Fish species Sardina pilchardus Visual inspection 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 6 Organoleptic (texture, Characteristic of fresh fish and CAC-GL color, smell, taste) good quality fill medium 7 - Thermal Process - Incubation Tests Minimum Fo value, cook schedules 19 / 24 - Temperature distribution, heat penetration study, retort records - GB/T (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 B, 11 Salmonella Absent (in 25g of sample) ISO 6579: Staphylococcus aureus Absent (in 25g of sample) AOAC Lysteria monocytogenes Absent (in 25g of sample) AOAC AOAC Mercury (Hg) Max. 0.5ppm AOAC Cadmium (Cd) Max. 0.05ppm AOAC Lead (Pb) Max. 0.5ppm AOAC Inorganic Arsenic (As) Max. 1.0ppm AOAC Tin (Sn) Max. 200ppm AAS 19 Melamine Max. 250ppm ELISA AgraQuant kit. Romer Labs Para red Absent HPLC or LC-MS/MS 21 Rhodamine Absent HPLC or LC-MS/MS 22 Sudan red dyes (I, II, II Absent HPLC or LC-MS/MS and IV) 23 Histamine Max. 10 mg/100 g AOAC977.13

54 Table 22: List of compulsory tests and reference method for CANNED FAVA BEANS and CHICKPEAS No Tests Requirements Reference method (or equivalent) 1 Packaging 2 3 Color, size and other grains Smell, color and taste of product Foreign materials, impurities and broken parts Should be Sealed in safe healthy containers that are free from material that could react with the product, can coated with anti-sulphur lacquer. Kernels homogenous in colour, size, and free of other grains Colour / taste (Special) free of abnormalities Product should be free of foreign materials, broken pieces and live and/or dead insect or its parts 4 5 Cooking and Beans (or Peas) should be mature shape free of wrinkles Size and other Bean (or Peas) and liquids should 6 grains 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 Max. 10% of the internal surface surface 10 Swelling test Not detected 11 Drained weight Min. 60% Kernels damaged 12 by Insects Max. 1% 13 Food Salt Max. 2% ISO Pb Max. 0.1mg/kg ISO , 2, 3, 4_ Fe Max. 1.5mg/kg AOAC Cu Max. 0.1mg/kg AOAC As Max. 0.1mg/kg ISO , 2, 3, 4_1997 Acidity (Citric Max. 0.5% 18 acid Based) ISO Total plate count <5 cfu/g AOAC / 24

55 Table 23: List of compulsory tests and reference method for CHEDDAR CHEESE No Tests Requirements Reference method (or equivalent) - near white or ivory through to light yellow or orange colour a - firm-textured (when pressed by thumb), smooth and waxy texture 1 Organoleptic quality - 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 Enterobacteriaceae 100 cfu/g ISO Table 24: List of compulsory tests and reference method for CREAM CHEESE No Tests Requirements 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% Reference method (or equivalent) 4 Dry matter Min. 22.0% 5 Salmonella Absent in 25g ISO Enterobacteriaceae 100 cfu/g ISO 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 Total ash %, dry basis ISO Water soluble ash (per total ash) Min. 45.0%, dry basis ISO Alkalinity of total ash 1-3%, dry basis ISO Acid insoluble ash Max. 1.0%, dry basis ISO Crude fiber Max. 16.5%, dry basis ISO Total polyphenol Max. 9.0%, dry basis ISO / 24

56 Table 26: List of compulsory tests and reference method for DATES No Tests Requirements Unpitted dates Pitted dates Reference method (or equivalent) 1 Size Min. 4.75g/date Min. 4.0g/date 2 Pit Max. 4 pits/100 dates 3 Moisture Max. 30.0% ISO Mineral impurities Max. 1.0g/kg 5 Blemishes Max. 7.0% by count 6 Damaged dates Max. 6.0% by count 7 Unripe Dates Max. 6.0% by count 8 Unpollinated Dates Max. 6.0% by count 9 Dirt Max. 6.0% by count 10 Insects and mites Max. 6.0% by count 11 Scouring Max. 1.0% by count 12 Mould Max. 1.0% by count 13 Decay Max. 1.0% by count 14 Live insect Nil characteristic colour and flavour for the variety and type, be of proper stage of 15 Organoleptic quality ripeness 16 Varieties As per contractual agreement 22 / 24

57 Table 27: List of compulsory tests and reference method for JAM No Tests 1 Organoleptic quality 2 Defect Requirements - Appropriate gelled consistency, having normal colour and flavour - Free from defective materials normally associated with fruits largely free of defects such as plant material skins (if peeled), stones and pieces of stones and mineral matters Reference method (or equivalent) 3 Soluble solids content 60-65% AOAC C ISO 2173: Minimum Fill Min. 90.0% of the water capacity CAC/RM Salmonella Absent in 25g ISO Enterobacteriaceae 100 cfu/g ISO 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 Insoluble caffeine Min. 0.5% ISO Soluble ash Max. 5.0% 4 Insoluble ash Max. 0.1% 5 Water soluble matter Min. 25.0% 6 Impurities Max. 0.3% 7 8 Pass through 0.56mm diameter hole sieve Min. 30.0% Can not pass through 0.25mm diameter hole sieve Max. 15.0% 23 / 24

58 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 Fat Min. 52.0% AOAC Size <100 microns 5 Foreign matter Max. 0.1% 6 Moisture Max. 1.0% AOAC Total plate count <10,000cfu/g ISO Yeasts and Moulds <100 cfu/g AOAC Coliform <10cfu/g AOAC Salmonella Absent/ 25gr ISO Enterobacteriaceae 100 cfu/g ISO Water activity Max. 0.6 ISO/CD Table 30: List of compulsory tests and reference method for HALVA Reference method (or No Tests Requirements equivalent) 1 Moisture Max. 4.0% AOAC Smell and Taste 3 Insect free of any rancid taste or smell or any other foreign taste free of insects and of their body parts and secretions 4 Characteristics natural characteristics, particularly the nonseparation of its oil never separating, and it should be free of white or dark spots. 5 Fat Min. 25.0% AOAC Acidity (as acid citric) Max. 0.2% ISO Acid insoluble ash Max. 0.2% AOCS Ba 5b-68 8 Salmonella Absent in 25g ISO Enterobacteriaceae 100 cfu/g ISO Water activity Max. 0.6 ISO/CD / 24

59 STANDARD FOR OLIVE OILS AND OLIVE POMACE OILS CODEX STAN Adopted in Revision: 1989, 2003, Amendment: 2009, Formerly CAC/RS