REGIONAL STANDARD 1: DRAFT CASSAVA FLOUR - Specifications. Latest edition October 1, Reference number CARSPS 1: 2017

Transcription

1 REGIONAL STANDARD 1: 2017 Latest edition October 1, 2017 DRAFT CASSAVA FLOUR - Specifications Reference number CARSPS 1: 2017 CAHFSA 2017

2 Section Contents Page 0.0 Foreword Scope Normative References Description and Definitions Quality Factors/Requirements and Essential Composition Contaminants Hygiene Packaging Labelling Methods of Sampling Criteria for Conformity 9 2

3 1.1 FOREWARD 1.0 SCOPE This Regional Standard was developed in an effort to: a. Specify requirements for cassava flour; b. Ensure hygienic production; c. Ensure acceptable product quality and safety for human consumption d. Gain and improve market access to cassava flour; and e. Increase production and trade of cassava flour, meeting international standards. In the development of this standard, assistance was derived from the following: a. CODEX Alimentarius Commission, C odex STAN Rev. 1:1995, Standard for Edible Cassava Flour; b. East African Community, DEAS 779:2012, Draft East African Standard High-Quality Cassava Flour Specification; c. African Organization for Standardization, CD-ARS 838:2012, Cassava Flour Specification; and d. African Organization for Standardization, CD-ARS 840:2012, High Quality Cassava Flour. This standard specifies requirements for cassava flour intended for direct human consumption which is obtained from the processing of edible cassava (Manihot esculenta). 2.1 NORMATIVE REFERENCES The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. a. CAC/MRL, Maximum residue limits (MRLs) for pesticides b. CAC/RCP , General principles of food hygiene c. CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed d. CODEX STAN , General standard for the labelling of prepackaged foods e. FAO/WHO 1991, Joint FAO/WHO Food Standards Programme, CODEX Alimentarius Commission XII, Supplement 4 f. FDA Bacteriological Analytical Manual, Association of Analytical Chemists 3

4 g. ISO 5498:2000, Agricultural food products Determination of crude fibre content General Method h. ISO 6579, Microbiology of food and animal feeding stuffs Horizontal method for the detection of Salmonella spp. i. ISO , Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 1: Technique using Baird-Parker agar medium j. ISO , Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 2: Technique using rabbit plasma fibrinogen agar medium k. ISO , Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 3: Detection and MPN technique for low numbers l. ISO 10520:1997, Native starch Determination of starch content Ewers polarimetirc method m. ISO 24333:2009, Cereals and cereal products Sampling n. Official Methods of Analysis of AOAC International: Food Composition; Additives: Natural Contaminants 3.1 DESCRIPTION AND DEFINITION 3.2 Production Description Edible cassava (Manihot esculenta) flour for human consumption is the product prepared from fresh cassava roots through a combination of the following main processing units: peeling, grinding, drying, milling and sieving, and meets the requirements as outlined in sections 4.3, 5.1, 5.2 and Terms and Definitions For the purpose of this standard, the following terms and definitions shall apply Extraneous matter Filth Organic matter of cassava origin other than edible cassava flour Impurities of animal origin (including dead insects) Food grade material 4

5 Material that is free from transferable substances (non-food chemicals) that are hazardous to human health Foreign matter Specks All organic or inorganic materials (such as sand, soil, glass) other than extraneous matter in the flour Tiny marks, spots or piece of any other object present in the flour 4.1 QUALITY FACTORS/REQUIREMENTS AND ESSENTIAL COMPOSITION 4.2 General Quality Factors/Requirements Edible cassava flour shall be: safe and suitable for human consumption free from off flavours and odours free from any living insects and foreign matter free from filth in amounts which may represent a hazard to human health free from extraneous matter 4.3 Physical Requirements Cassava flour shall have the following physical properties: a. fine flour MIN: 90% shall pass through a 0.60mm/600µm sieve. b. course flour MIN: 90% shall pass through a 1.20mm/1200µm sieve. c. extraneous matter shall not be more than 10 specks/250g 4.4 Compositional Requirements The cassava flour covered under this standard shall conform to the compositional requirements shown in Table 1 CARSPS 1:

6 Table 1 Compositional Requirements Parameter Requirement Method of Testing Total acidity (lactic acid), 1.0 AOAC - Titrimetry %, by mass, max. ph AOAC Direct Reading Acid insoluble ash, % m/m on dry matter basis, max Cyanide content, mg/kg, max. Starch content by mass, %, by mass, min. Moisture content, %, by mass, max. Crude fiber, %, by mass on dry weight basis, max. 5.1 CONTAMINANTS 5.2 Pesticide Residues 0.35 AOAC Supplement 4, FAO/WHO Modified Glucoamylase Method for Determining the Degree of Gelatinization or ISO AOAC 3 ISO 5498 and AOAC The product covered by the provision of this standard shall conform to the maximum residual limits for pesticides established by Codex Alimentarius Commission and specified in Table 2. Table 2 Maximum Residual Pesticide Limits Pesticide Maximum Residual Limit (mg/kg) Lambda-Cyhalothrin 0.01 Profenofos 0.05 Abamectin Heavy Metals The product covered by the provision of this standard shall comply with the maximum levels for heavy metal contaminants established by Codex Alimentarius Commission and specified in Table 3. 6

7 Table 3 Maximum Heavy Metal Limits CARSPS 1: 2017 Heavy Metal Maximum Limit mg/kg Cadmium 0.1 Lead 0.1 Arsenic 0.1 Other Contaminants The product covered by the provision of this standard shall comply with maximum levels of the Codex General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN ) The product shall be free from objectionable extraneous matter. Extraneous matter should not be more than 10 specks/250g 6.0 HYGIENE 6.1 The product covered by the provisions of this standard shall be prepared and handled in accordance with Recommended International Code of Practice General Principles of Food Hygiene (CAC/RCP ) and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product. 6.2 The product covered by the provision of this standard shall be cultivated, reaped, prepared and handled in accordance with Good Agricultural and Manufacturing Practices. 6.3 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 not contain any substance originating from micro-organisms in amounts which may represent a hazard to health. - Shall conform to the microbiological limits specified in Table 4 Table 4 Microbial Limits and Method of Testing Microorganism Requirement Method of Test Total Plate Count, cfu/g, max 10 5 BAM 3.0 Escherichia coli, MPN/g absent BAM 4.0 Salmonella, 25g absent Operations Manual/LS-M 5.17 or ISO 6579 Yeasts and moulds, cfu/g, max 10 3 BAM 18.0 Staphylococcus aureus cfu/g max 10 2 Operations 7 Manual/LS-M 5.16 or ISO 6888

8 During handling, storage and transportation, effective measures must be taken to prevent cross contamination with any chemical, microbial or physical hazard. 7.0 PACKAGING 7.1 Cassava flour shall be packaged in food grade material which will safeguard the hygienic, physical, nutritional, technological and organoleptic qualities of the product. 7.2 The containers including packaging material shall be made of substances which are safe and suitable for their intended use. They should not impart any toxic substance or undesirable odour or flavour to the product. 7.3 When the product is packaged in sacks, they must be clean, sturdy and strongly sewn or sealed. 8.1 LABELLING All containers shall be labelled in accordance with the latest edition of the Codex General Standard for Labelling of Pre-packaged Foods (CODEX- STAN ) or the CARICOM Regional Standard for Labelling of Prepackaged Foods. In addition to the requirements of the Codex General Standard for Labelling of Pre-packaged Foods (CODEX-STAN ) or the CARICOM Regional Standard for Labelling of Pre-packaged Foods the following specific provisions apply. 8.2 Name of the product The name of the product to be shown on the label shall be edible cassava flour. 8.3 Labelling of non-retail containers Information for non-retail containers shall either be given on the container or in the accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer or packer shall appear on the container. NOTE: 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. 9.0 METHODS OF SAMPLING 8

9 Sampling shall be done in accordance with ISO Testing shall be done in accordance with the methods indicated against each requirement or other equivalents methods CRITERIA FOR CONFORMITY A lot shall be declared as conforming to this standard if samples inspected or analysed for quality requirements conform to provisions of this standard. 9