Nutritional Value of Proposed FSC Standardised Food Packages (Immediate and Long-term)

Transcription

1 Annex 15 NUTRITIONAL VALUE OF FSC STANDARDISED FOOD PACKAGES & SPECIFICATIONS Nutritional Value of Proposed FSC Standardised Food Packages (Immediate and Long-term) Food Basket for First 7 Days (Immediate) DRY RATION CONTENTS (Food Basket for first 7 days) DAILY RATION g/person/da y ENERGY (kcal) PROTEIN (g) FAT (g) IRON (mg) IODINE (µg) VIT. A (µg RE) 1, FLAT RICE (Chira) MOLASES (Jaggery, sugarcane solid) 100 HIGH ENERGY BISCUITS [WFP SPECS.] 75 TOTAL 475 1, , RDA of one Adult person % of RDA Supplied by Ration 6.6% 6.3% % of Energy supplied by Protein & Fat Note: The above emergency food will meet more than 80% and 50% of energy and protein requirements respectively (of an adult), iron more than 100% and about one third of other nutrients. Please also refer to section 6.3 on Immediate Resource Requirements. For Short-Term (2-8 weeks) Food Basket RATION CONTENTS (For long-term food basket) DAILY RATION g/person/da y ENERGY (kcal) PROTEIN (g) FAT (g) IRON (mg) IODINE (µg) RICE, POLISHED 400 1, PULSE (LENTILS) VIT. A (µg RE) VEGETABLE OIL Vit A FORTIFIED Fortified Wheat Soy Blend Food (SUPERCEREAL - WFP SPECS.] SALT, IODISED SUGAR TOTAL 555 2, RDA of one Adult person 2, % of RDA Supplied by Ration 101% 102% 77% 74% 213% 142% % of Energy supplied by Protein & Fat 10.1% 13.1% Note: The above Food basket (per person/day) meeting majority of the nutrient requirements (more than 100% of an adult requirement). Please also refer to section 6.3 on Immediate Resource Requirements.

2 Specifications: Below are specifications for the following commodities: Bangladesh Biscuit Iodized Salt Palm Olein Oil Rice Specification Parboiled 20% Sugar Super cereal plus with sugar Super cereal with sugar Yellow Split Peas

3 Technical Specifications of: High Energy Biscuits -HEB Specification reference: HEB Date of issue: 25 th February 2013 Version: 13.0 Annex 1 1. INTRODUCTION 1.1 Product purpose WFP High Energy Biscuits (HEB) are biscuits (small baked bread or cakes) that are supplemented with a premix of vitamins and minerals. This ready to eat food participates to the covering of urgent needs in the acute phase of an emergency situation during which population is not able to cook due to a lack of access to basic facilities (clean water, cooking equipment ). Their use is also extended to a complement food ration (use as snacks) to provide vitamins and minerals in regions/population where diet is subjected to nutritional deficiencies. HEB can be used also to prevent micronutrients deficiency of young children and school age children. 1.2 International Standards WFP High Energy Biscuits shall comply, except when specified otherwise in this contract, with the following guidelines or standards of Codex Alimentarius: Guidelines on Formulated Supplementary Foods for Older Infants and Young Children, CAC/GL of the Codex Alimentarius. Code of Hygienic Practice for Foods for Infants and Children CAC/RCP of the Codex Alimentarius; 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. General principles for addition of essential nutrients to foods: CAC/GL (amended 1989, 1991), of the Codex Alimentarius. 2. RAW MATERIALS 2.1 Main ingredients HEB shall be manufactured from fresh and 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. Requirements for the raw materials are: Wheat flour should conform to Codex STAN Soy flour/soy protein should conform to Codex STAN (for soy) or Codex STAN (for soy protein). Sugar should conform to Codex STAN Additives

4 - Lecithin shall be in proportion as specified in the Codex STAN Raising (SODA) agent as specified in the codex STAN , the maximal value is determined by the GMP principles. - Shortening: Only shortening derived from palm oil is allowed (Dalda) as per codex STAN Other additives must comply with codex STAN and codex STAN NO FLAVOURING AGENT IS ALLOWED IN THE BISCUIT Raw materials must be stored under dry, ventilated and hygienic conditions. Only safe insecticides (i.e. phosphine) may be used for fumigation control. Where needed, fumigation must be performed by certified operators. Guidelines available on: ( 2.2 Vitamins and minerals Complete micronutrient premixes must be purchased from a WFP approved supplier: BASF (Stern Vitamin), DSM, Fortitech, Nicholas Piramal, Hexagon Nutrition or their authorized dealers and GAIN premix facility. Addresses of premix suppliers are on WFP will arrange to procure and store the required quantity of Vitamin & Mineral Premix at Dhaka and the supplier shall transport it to their premises. Any delay in receiving the premix is on supplier s account. Premixes must be stored in a dry, cool and clean place where the temperature is a Maximum of 25 o C. 3. PROCESSING 3.1 Formula HEB is manufactured according to the formula that supplier usually used for the production of their normal biscuit. 3.2 Food safety and risk assessment at manufacturing premises 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).

5 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. 4. PRODUCT SPECIFICATIONS 4.1 Moisture content 4.5% maximum 4.2 Nutritional value: it shall contain the following nutritional value per 100 g dry matter: Energy 450 kcal minimum Protein g (N x 6.25) Fat 15 g minimum Sugar g Fiber 2.3 g maximum Ash (total): 305g maximum Variation in nutrient specification The variation of the final product with respect to contents of fat shall not minus five percent of the specified value using standard analytical techniques. The moisture and fiber should not exceed five percent of the specified values. Products not meeting this requirement are liable for rejection. 4.3 Micronutrient supplement HEB must be fortified to provide the following net micro nutrient supplement per 100g of finished product: Table 1: Micronutrient rate and chemical form Target Chemical form Range Chemical form Vitamin A-Retinol 250 μg Palmitate 250 CWS Vitamin B1 0.5 mg Thiamine mononitrate Vitamin B2 0.7 mg Riboflavin Niacin 6 mg Nicotinamide Pantothenic acid 3 mg Calcium d-pantothenate Vitamin B6 1. mg Pyridoxin hydrochloride Folic acid 80 μg Folic acid Vitamin B12 2 μg Vitamin B12 1% in manitol Vitamin C 20 mg Ascorbic acid coated Vitamin D 1.9 μg Vit D3 100 CWS Vitamin E 5 mg Vit E 50 CWS Calcium: 250 mg Calcium carbonate Magnesium 150 mg As magnesium oxide Iron: 11 mg Ferrous fumarate Iodine 75 μg Potassium iodate

6 The permitted variation in premix content is -10 to +15% for added vitamins and +/- 10% for added minerals. Note: Variable levels of micronutrients (i.e iron, zinc, calcium etc.) naturally present in raw materials may lead variable of micronutrients in finished product. 4.4 Microbiology The following levels of microbiological contamination in the finished product shall not be exceeded: Table 2: Limit of micro-organisms in HEB Microorganisms Mesophyllic aerobic bacteria Coliforms Escherichia coli Salmonella Staphylococcus Bacillus cereus Enterobacter sakazakii Yeasts and moulds Maximum levels 10,000 cfu per g 10 cfu per g 0 per 10 g 0 per 25g <10 cfu per g 10 per g 0 per 10 g 100 per g 4.5 Additional Requirements Organoleptic: it shall have a pleasant smell and palatable taste. Peroxide value: shall not be above 10 meq/kg of fat. Logo: Each biscuit must have WFP logo on it. Weight: One packet of biscuit should weigh 75gm net. One hundred small packets shall be packed in one carton, containing 7.5 kg biscuits net. Shelf life: it shall retain above qualities for 12 months from date of manufacture when stored dry at ambient temperatures prevalent in the country of destination. Safety HEB shall be free from objectionable matter; not contain any substances originating from micro-organisms or any other poisonous or deleterious substances, heavy metals or pesticide residues, in amounts which may represent a hazard to health. - Toxins permitted level of aflatoxin M1: < 0.5 ppb - Heavy Metals Arsenic (As) < 0.10 ppm Cadmium (Cd) < 0.10 ppm Lead (Pb) < 0.02 ppm Mercury (Hg) < 0.20 ppm

7 - Pesticide residues Carbamate < 10 ppb Organochlorine < 10 ppb Organophosphorus < 10 ppb Pyrethroid < 10 ppb Other requirements Free from radioactivity Free from Genetically Modified Organisms (GMO) (if required by the contract) Suppliers shall have to check the quality of their product and guarantee that HEB is fit for human consumption 5. PACKAGING Cartons: In strong cardboard cartons suitable for multiple handling. The carton shall be new and strongly made with corrugated semi-kraft 5 ply paper board cartons. Cartons must be 5-ply and with four colored specified printing. Our suggested formation is 165gsm+ 120gsm + 165gsm + 120gsm+ 165gsm (three liners and two flutings). 100 of these to be packed in one carton box of 7.5 kg & 5kg net with necessary marking (ref. below 6. Marking) 75 grams x 100 packets = 1 carton (7.5 kg) net weight. 50 grams x 100 packets = 1 carton (5 kg) net weight. N.B. About bags of silica gel of at least 1 Kg each should be placed in each container in order to absorb moisture. In addition craft paper should be laid to all sides of the container. Packets: Individual packages of 75 & 50gram Option 1 Option 2 Option 3 12 micron PE + 25 micron MCPP 20 micron BOPP + 25 micron MCPP 20 micron BOPP + 20 micron MCPP 6. MARKING Cartons: Cartons shall be marked at seller s expense with the following information: In letters measuring 1.0 to 1.5 cm on the cartons: Production Date (month/year) Best Before Date (month/year) Ingredients, Nutritional information per 100 g This product contains no lard HALAL AND FREE FROM ANIMAL FAT Not for individual sale "World Food Programme WFP logo (in letters of 5 cm)

8 Net weight Full name and Address of the manufacturer An arrow in red colour indicating the top Batch Number Individual Packet: 75 & 50 grams individual packages to be marked with the following information: World Food Programme WFP logo Gift of xxxx (donor to be advised later) Nutrition information: Calories, minerals, vitamins per 100g of product. This product contains no lard Not for individual sale Production Date (month/year) Best before Date (month/year) WFP Project Number Fortified High Energy Biscuits Net Weight Ingredients Batch Number Country of Origin Name of Manufacturer with local address of the factory Packet: a) One side in Engligh Annex 4 b) Other side in Bangla Annex 5 'NOTE: Batch Number: definitive quantity of a commodity produced essentially under the same conditions, e.g. raw materials, personnel, etc. Each batch should be identified with a unique number that will not be repeated in the future. For each contract, the supplier must provide a list of batch numbers to WFP.' 7. STORING HEB must be stored under dry, ventilated and hygienic conditions. 8. ANALYTICAL REQUIREMENTS The principal tests in table 3 must be performed in order to check if the quality of HEB meets above requirements. Additional analyses shall be defined in case of further quality assessment.

9 Table 3: List of compulsory tests and reference methods No. Tests Limits 1 Moisture content Max 4.5 % 2 Energy (by calculation) Min 450 kcal/100g 3 Protein g/100g 4 Fat Min 15.0 g/100g 5 Sugar (total) g/100g 6 Crude fiber Max 2.3g/100g 7 Ash (total) Max 3.5 g/100g 8 Vitamin A-Retinol 250 mcg/100g 9 Iron 11 mg/100g 10 Mesophyllic aerobic bacteria Max 10,000 cfu per g 11 Coliforms Max 10 cfu per g 12 Escherichia coli Absent in 10 g 13 Salmonella Absent in 25g 14 Staphylococcus aureus <10 cfu per g 15 Bacillus cereus Max 10 cfu per g 16 Yeasts and moulds Max 100 cfu per g 19 Peroxide value Max 10 meq/kg fat 20 Organoleptic (smell, taste, color) and broken Pleasant smell and palatable taste, typical color, breakage percentage

10 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

11 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.

12 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

13 Technical Specifications for the manufacture of: Fortified refined bleached deodorized Palm Olein -PALM OLEIN- Specification reference: Palm Olein Version: 2.0 Date of issue: 20 th May INTRODUCTION 1.1 Product type Palm Olein is the liquid fraction obtained by fractionation of palm oil which is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis guineensis). Palm Olein distributed by WFP is fortified with vitamin A and vitamin D in proportions described in product specifications. 1.2 Standards and recommendations Palm Olein 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 Palm Oil The palm oil utilized for extraction shall conform to Codex STAN 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 Palm Olein 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: 1/5

14 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. 4. PRODUCT SPECIFICATIONS 4.1. Main requirements Specification Organoleptic Recommended value Neutral/bland taste; absence of foreign odours and flavours Moisture and volatile matter 0.2% maximum Insoluble impurities 0.05% maximum Free fatty acid 0.1% maximum expressed as palmitic acid Acid value 0.6 mg maximum of KOH/g oil Color 5-1/4 inch Lovibond cell Red: 3 maximum Yellow: 30 maximum Soap content 0.005% maximum Peroxide value 2 milliequivalents maximum of active oxygen per kg oil Melting point 24 C maximum Saponification value mg KOH per g oil Iodine value g per 100g oil Unsaponifiable matter 1.3% maximum Refractive index (ND 40 o C) Relative density (40 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

15 4.2 Additional Requirements Palm Olein 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 Palm Olein 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 Palm Olein 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

16 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 Palm Olein must be stored under dry, ventilated and hygienic conditions. 4/5

17 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 0.1% maximum expressed as ISO 18395:2005 palmitic acid 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) 15 Vitamin A UI per kg oil 16 Vitamin D UI per kg oil * or equivalent AOCS 10c-95 IUPAC /5

18 Technical Specifications for PARBOILED RICE 20% Specification reference: Parboiled Rice 20% 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 is applied for Parboiled Rice 20%, that WFP purchases and distributes to beneficiaries. 2. DEFINITIONS Rice means non-glutinous and glutinous rice (Oryza sativa L.) in whatever form. Paddy means rice that is not yet dehusked. Parboiled rice means non-glutinous rice that has passed through the parboiling process and has its bran removed. Part of rice kernels means each part of the whole kernel that is divided lengthwise in to 10 equal parts. Whole kernels mean rice kernels that are in whole condition without any broken part, including the kernels that have length as from 9 parts onward. Head rice means broken kernels whose lengths are more than 5 parts but have not reached the length of the whole kernel. This includes slit kernels that retain the area as from 80% of the whole kernel. Brokens means broken kernels that have the length not reaching the length of Head rice (>5 parts) and not passing through round hole metal sieve No 7 (sieve that is 0.79mm thick and with hole diameter of 1.75mm) Small brokens mean small broken kernels that pass through round hole metal sieve No 7 (sieve that is 0.79mm thick and with hole diameter of 1.75mm). Red kernels mean rice kernels that have red bran covering the kernels wholly or partly. Yellow kernels mean rice kernels that have some parts of the kernels turn yellow obviously. Black kernels means parboiled rice kernels that are black for whole kernels, including kernels that are dark brown for the whole kernels. Partly black kernels mean parboiled rice kernels that have black or brown dark area on the kernels as from 2.5 parts onward but not reaching the whole kernels. Peck kernels mean parboiled rice kernels that have obviously black or dark brown area on the kernels not reaching 2.5 parts. Damaged kernels mean kernels that are previously damaged as can be seen by the naked eyes due to moisture, heat fungi, insects or other. White glutinous rice means rice that is obtained by removing bran from Cargo glutinous rice Under milled kernels mean milled rice kernels that have the milling degree below that specified for each grade of rice. 1 / 3

19 Undeveloped kernels mean kernels that do not develop normally as should be, and are flat without starch. Immature kernels mean rice kernels that are light green, obtained from immature paddy. Other seeds mean seeds of other plants than rice kernels. Foreign matter means other matter than rice. This includes rice husk and bran detached from rice kernels. Milling degree means the degree to which the rice is milled. Ordinarily milled is the removal of some portions of bran only. 3. REFERENCE Codex standard for rice CODEX STAN Thai Rice Standards, BE SPECIFICATION 4.1 General requirements Rice shall be fresh, free from abnormal flavours, odours, live insects. The main requirements for rice are: Moisture Short grain ( 6.2 mm) Whole kernels Total Brokens (including Brokens not passing through sieve No. 7 and Small brokens) Small brokens Red and/or Under milled kernels Yellow kernels Black kernels Total partly black and Peck kernels Partly black kernels Damaged kernels White glutinous rice Undeveloped, Immature kernels, Other seeds and Foreign matter (singly or combined) Paddy Milling degree Crop year 14.0% m/m max. 30.0% m/m min. 65.0% m/m max. 23.0% m/m max % m/m max. 6.0% m/m max. 2.5% m/m max. 0.6% m/m max. 4.25% m/m max. 2.75% m/m max. 1.5% m/m max. 2.5% m/m max. 0.85% m/m max. 10grains/kg max. Ordinarily milled As per contractual If required by recipient country, Rice needs to be obtained from non-genetically modified varieties. 4.2 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. 2 / 3

20 4.3 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 (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. 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. Table 1: List of compulsory tests and reference method No Analyses/tests Limit Reference method (or equivalent) 1 Moisture 14.0% m/m max. ISO Short grain ( 6.2 mm) 30.0% m/m min. Visual examination 3 Whole kernels 65.0% m/m max. Visual examination Total Brokens (including Brokens not passing through sieve No. 7 and Small 23.0% m/m max. Visual examination 4 brokens) 5 Small brokens 1.5.0% m/m max. Visual examination 6 Red and/or Under milled kernels 6.0% m/m max. Visual examination 7 Yellow kernels 2.5% m/m max. Visual examination 8 Black kernels 0.6% m/m max. Visual examination 9 Total partly black and Peck kernels 4.25% m/m max. Visual examination 10 Partly black kernels 2.75% m/m max. Visual examination 11 Damaged kernels 1.5% m/m max. Visual examination 12 White glutinous rice 2.5% m/m max. Visual examination Undeveloped, Immature kernels, Other seeds and Foreign matter 0.85% m/m max. Visual examination 13 (singly or combined) 14 Paddy 10grains/kg max. Visual examination 15 Milling degree Ordinarily milled Visual examination 16 GMO (only if required) Negative (< 0.9% of GMO material) 3 / 3

21 Technical Specifications for: WHITE SUGAR ICUMSA 150 Specification reference: White Sugar Version: V1.1 Date of issue: 01/06/ SCOPE This specification applies to White Sugar distributed by WFP. 2. PRODUCT SPECIFICATION 2.1 General requirements White Sugar is sound, fair and marketable quality, dry, in homogeneous granulated, free-flowing crystals. The white crystal cane sugar is from a crop of the year. White sugar of the standard quality shall have the following characteristics: Polarization: 99.7% min Moisture content: 0.08% max Invert sugar content: 0.04% max Conductivity ash: 0.08% max Colour of the solution: 150 ICUMSA units max Radiation: Within internationally accepted limits 2.2 Food additives Sulphur dioxide: 15 mg/kg max. Anti caking agents: maximum level of 1.5 m/m singly or combination of following agents is permitted to used in White Sugar. - Calcium phosphate, tribasic - Magnesium carbonate - Silicon dioxide, amorphous (dehydrated silica gel) - Calcium silicate

22 - Magnesium trisilicate - Sodium aluminosilicate - Calcium aluminosilicate 2.3 Microbiological Microbiological contamination in the White Sugar shall not exceed the following levels: Table 1: Limit of microorganisms in White Sugar Item Maximum limit (cfu/g) Total bacteria 100 E. Coli 30 Mould 25 Salmonella Not detected Staphylococcus Aureus Not detected Shigella Not detected Streptococcus Hemolytica Not detected 2.4 Chemical contaminants and toxins Contaminants and toxins in the White Sugar shall not exceed the following levels: Table 2: Limit of microorganisms in White Sugar Item Maximum limit (mg/kg) Sulphur dioxide (SOsub2) 15 Arsenic (As) 0.5 Lead (Pb) 0.5 White Sugar shall not contain other contaminants and toxins in amounts which may represent a hazard to health. 5. PACKAGING 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 food-grade "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. 6. STORING White Sugar must be stored under dry, ventilated and hygienic conditions.

23 7. ANALYTICAL REQUIREMENTS No Item Limit Method General requirements 1 Polarization 99.7% min ICUMSA method GS 2/3-1(1994), AS 4185: Moisture content 0.08% max ICUMSA method 2/1/3/ Invert sugar content 0.04% max ICUMSA (1997) GS 2/3-5 4 Conductivity ash 0.08% max ICUMSA method GS 2/3-17(2002) 5 Colour of the solution 150 ICUMSA units max ICUMSA method GS 2/3-10(2007) Microbiological Max (cfu/g) 6 Total bacteria 100 ICUMSA Methods Book GS2/3-41 (1994); GS2/3-47 (1994) 7 E. Coli 30 ICUMSA Method GS 2/3-43 (1998) 8 Mould 25 ICUMSA Method GS 2/3-47 (1998) Chemical contaminants and toxins Max (mg/kg) 9 Sulphur dioxide (SOsub2) 15 ICUMSA Method GS 2/3/9-25 (2007), AOAC Arsenic (As) 0.5 UMSA Method GS 2/1/3-27 (1994), AOAC Lead (Pb) 0.5 ICUMSA (1998) GS 2/3-35 / NMKL 135 (1990) / EN (1998)

24 Technical Specifications for the manufacture of: SUPER CEREAL plus WHEAT SOYA BLEND Specification reference: SUPER CEREAL plus- Wheat Soya Blend Version: 13.0 Date of issue: 17 June 2013 Developed: Van Hoan NGUYEN, OSPFQ-WFP Reviewed: Shane PRIGGE, OSPFQ-WFP Approved: Shane PRIGGE, OSPFQ-WFP 1. INTRODUCTION 1.1 Product purpose SUPER CEREAL plus- Wheat Soya Blend is a product preferred for young children aged 6months 2 years. The product is to be used as a complement to breastfeeding. The product is NOT a breast-milk replacer. 1.2 Product type SUPER CEREAL plus- Wheat Soya Blend is prepared from heat treated wheat and dehulled soya beans, sugar, dried skim milk, refined soya bean oil, vitamins and minerals. If SUPER CEREAL plus- Wheat Soya Blend is consumed as a porridge or gruel, it should be prepared by mixing an appropriate proportion of flour and clean water (i.e. 50g of SUPER CEREAL plus- Wheat Soya Blend with 250 g of water) followed by a boiling time at simmering point from five to ten minutes. 1.3 Standards and recommendations SUPER CEREAL plus shall comply, in terms of raw materials, composition or manufacture, except when specified otherwise in the contract, with the following guidelines or standards of Codex Alimentarius. Guidelines on Formulated Supplementary Foods for Older Infants and Young Children, CAC/GL of the Codex Alimentarius. Code of Hygienic Practice for Foods for Infants and Children CAC/RCP of the Codex Alimentarius; 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. General principles for addition of essential nutrients to foods: CAC/GL (amended 1989, 1991), of the Codex Alimentarius. 2. RAW MATERIALS 2.1 Main ingredients SUPER CEREAL plus- Wheat Soya Blend shall be manufactured from fresh wheat grain and soy beans of good quality, free from foreign materials, substances hazardous to health, 1/8

25 excessive moisture, insect damage and fungal contamination and shall comply with all relevant national food laws and standards. Sugar, dried milk powder and soya bean oil shall be of optimal food quality and meet the Codex standards for these commodities. Requirements for the raw materials are: Wheat Conform to Codex STAN Soya beans Conform to Codex STAN (Rev ). Be obtained from non-genetically modified varieties (if required by the contract). Be de-hulled (minimum of 85% hull removal). Wheat and soya beans must be stored under dry, ventilated and hygienic conditions. Only safe insecticides (i.e. phosphine) may be used for fumigation control. Where needed, fumigation must be performed by certified operators. Sugar Conform to Codex STAN To meet particle size specification 100% through a 1000 microns screen, 95% through a 600 microns screen. Dried Skim Milk Conform to Codex STAN To meet particle size specification 100% through a 1000 microns screen, 95% through a 600 microns screen. To be provided with a certificate of analysis confirming absence of melamine. Refined Soya Bean Oil Conform to Codex STAN Only refined-deodorised-bleached oils are acceptable. 2.2 Vitamins and minerals Micronutrient premixes are used at the following rate per metric ton of finished product: 2.0 kg of vitamin premix (FBF-V-13) kg of Dicalcium Phosphate Anhydrous. And 2.7 kg of Potassium chloride. Requirements Potassium chloride and Dicalcium Phosphate Anhydre are: Must meet at least food chemical codex. Particle size for Potassium chloride min 60% < 250 μm (microns). Dicalcium Phosphate Anhydrous, compliant with food chemical codex, min 95%<250 micron, total aerobic viable count <1000 CFU/g, yeast<10 CFU/g, mould <100 CFU/g, and enterobacteria negative in 1 g. The composition of micronutrient premixes premix is presented in product specification. Complete micronutrient premixes must be purchased from a WFP approved supplier: BASF (Stern Vitamin), DSM, Fortitech, Nicholas Piramal, Hexagon Nutrition or their authorized dealers and GAIN premix facility. Addresses of premix suppliers are on Micronutrient premixes must be delivered to the processor of SUPER CEREAL plus- Wheat Soya Blend with a complete Certificate of Analysis as well as with a Proof of purchase of premixes. The two documents must be presented with other documents for payment. Micronutrient premixes must be stored in a dry, cool and clean place. 2/8

26 3. PROCESSING 3.1 Formula SUPER CEREAL plus-wheat Soya Blend is manufactured according to the following formula: Table 1: SUPER CEREAL plus- Wheat Soya Blend N o Ingredients Percentage (by weight) 1 Wheat De-hulled soya beans Refined soya bean oil Dried skim milk powder Sugar Vitamin/Mineral FBF-V Dicalcium Phosphate anhydrous Potassium chloride 0.27 To ensure that the nutritional targets for protein, fat and fibre are met, the processor should check the protein, fat and fibre content of de-hulled soya and if necessary make adjustments to the ratio of wheat to soya in the formulation. 3.2 Method of processing SUPER CEREAL plus- Wheat Soya Blend shall be processed as a partially pre-cooked food under conditions which permit improvements in the digestibility of starches and proteins and in particular the de-activation of trypsin inhibitors in soya as indicated by the urease test. Preferred heat treatments include wet extrusion and dry extrusion. 3.3 Processing guidelines General process guidelines are provided in WFP handbook: Fortified Blended Food Good Manufacturing Practice and HACCP Principles; available on Homogeneity of micronutrients Theoretical calculations indicate that a mixing system with a Coefficient of Variation of 10% using iron as the indicator element, will enable product to meet the above variation target on 95%, provided that all conditions of mixing are rigorously applied. To conduct these calculations see the WFP handbook: Fortified Blended Food- Good Manufacturing Practice and HACCP and fortification guide in Food safety and risk assessment at manufacturing premises 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. 3/8

27 The manufacturer must be registered under national food law as a processor of foods for human consumption. 4. PRODUCT SPECIFICATIONS 4.1 Moisture content 7.0 % maximum 4.2 Nutritional value: it shall contain the following nutritional value per 100 g dry matter: Energy 410 kcal minimum Protein 16.0 % (N x 6.25) minimum Fat 9.0 % minimum Crude fibre 2.9 % maximum Ash 5.0 % maximum 4.3 Micronutrient SUPER CEREAL plus- Wheat Soya Blend must be fortified to provide the following net micro nutrient supplement per 100g of finished product: Table 2: Micronutrient rate and chemical form Target/100g finished product Form Vitamin/Mineral premix FBF-V-13 Vitamin A 3460 IU Dry Vitamin A Palmitate 250 Cold Water Dispersible Stabilized Vitamin D IU Dry Vitamin D3 100 Water Dispersible Stabilized Vitamin E TE 8.3 mg Dry Vitamin E Acetate 50% Water Dispersible Vitamin K1 30 µg Dry Vitamin K1 5% Water Dispersible Vitamin B1 0.2 mg Thiamine mononitrate Vitamin B2 1.4 mg Vitamin B2 fine powder Vitamin B6 1 mg Pyridoxine hydrochloride Vitamin C 90 mg Ascorbic acid Pantothenic acid 1.6 mg Calcium D Panthotenate Folate, (DFE) 110 µg Folic acid* Niacin 8 mg Niacinamide Vitamin B12 2 µg Vitamin B12 0.1% or 1% Spray Dried Biotin 8.2 µg Biotin 1% Iodine 40 µg Potassium Iodide* Iron (a) 4 mg Ferrous fumarate fine powder Iron (b) 2.5 mg Iron-sodium EDTA Zinc 5 mg Zinc Sulphate Monohydrate Carrier Other minerals Corn maltodextrin * Adequate dilution must be used in order to guarantee premix homogeneity Potassium 140 mg Potassium Chloride with 0.5% silicon dioxide as anticaking agent, compliant with food chemical codex, min 90%<425 micron and min 60%<250 micron Calcium 362 mg Dicalcium Phosphate Anhydrous, compliant with food chemical codex, min 95%<250 micron, total aerobic Phosphorous 280 mg viable count <1000 CFU/g, yeast<10 CFU/g, mould <100 CFU/g, and enterobacteria negative in 1 g. Note: Variable levels of micronutrients (i.e iron, zinc, etc.) naturally present in wheat and soya may lead to variable amount of micronutrients in finished product. 4/8

28 4.4 Flour characteristics Particle size It shall have a uniform fine texture with the following particle distribution: 95% must pass through a 600 microns sieve. 100% must pass through a 1,000 microns sieve. Organoleptic: it shall have a pleasant smell and palatable taste. 4.5 Microbiology Microbiological contamination of SUPER CEREAL plus- Wheat Soya Blend shall not to exceed the following levels: Table 3: Limit of microorganisms in SUPER CEREAL plus- Wheat Soya Blend Microorganisms Mesophyllic aerobic bacteria Coliforms Salmonella Escherichia Coli Staphylococcus aureus Bacillus cereus Yeasts and moulds 4.6 Contaminants Maximum levels 10,000 cfu per g 10 cfu per g 0 cfu per 25g 0 cfu per g 0 cfu per g 50 cfu per g 100 cfu per g SUPER CEREAL plus- Wheat Soya Blend 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: 5 ppb (B1, B2, G1, G2). Heavy metals: below levels specified in Codex Stan , in particular Pb max 20 ppb and Cd max 100 ppb. 4.7 Shelf life It shall retain above qualities for at least 12 months from date of manufacture when stored dry at ambient temperatures prevalent in the country of destination. 4.8 Fit for human consumption guarantee Suppliers shall have to check the quality of their products and guarantee that they are fit for human consumption. 4.9 Additional Requirements Peroxide value: max 10.0 meq/kg fat. Consistency of 17% dry matter porridge (Bostwick test): min 100 mm per 30 sec at 45 o C and at the proposed preparation dosage (i.e. 50g of product plus 250g water after a boiling at simmering point for five minutes). Anti-nutrients: The urease index of SUPER CEREAL plus- Wheat Soya Blend should be maximum 0.2 ph units. Dispersiveness: it shall be free from lumping or balling when mixed with water of ambient temperature. 5/8

29 Cooking time: it shall be suitable for young children and adults after a boiling at simmering point for a minimum of five minutes and a maximum of ten minutes. 5. PACKAGING SUPER CEREAL plus- Wheat Soya Blend shall be packed in new uniform multilayer bags of a net content of 1.5 kg, fit for export and multiple handing and must be heat-sealed. 5.1 Primary packaging Plastic foil - PE60/Met polyester 12 - Characteristics of the metalized layer: 12 Metallised Method Specific weight 1.4 g/cm3 Thickness base film 12.0 microns Yield 59.5 m2/kg Tensile strength at break 21.0 kg/mm2 ASTM D882 Elongation at break 100% ASTM D882 Shrinkage 2.0% ASTM D1204 Shrinkage (150 C 30 ) 0.2% ASTM D1204 Optical density 2.2 Permeability O2 (38 C 45% RH) 1.5 cc/m2/24h ASTM D1484 Permeability Vapour (38 C 90% RH) 1.5 cc/m2/24h ASTM E 96 Melting point 260 C Marking Here are the basics that must be on the label to ensure that it is compliant with CODEX: - Name of the product: SUPER CEREAL plus- Wheat Soya Blend - Logo: available on - Product type: Wheat Soya Blend "Food for infants and young children 6 months and above" - Ingredients: Wheat, Soya, Sugar, Milk Powder, Vegetable Oil, Minerals and Vitamins - Net Contents: 1.5 KG - Name of supplier: - Batch number: see above printing - Manufacturing date: see above printing - Best used before: one year after production date - Preparation instructions: o [pictorial of opening the bag] o [pictorial of blending with water] o [pictorial of cooking] o [pictorial of feeding to infant] o [pictorial of closing the bag] 6/8

30 - Storage instructions: Store the closed bag in a cool, dry and hygienic place. - Additional marking as per contractual agreement. 5.2 Outer packaging Option 1 : Carton boxes Dimensions: 400 x 280 s 210 (L x l x H) Composition: 5 ply 5 mm thickness KB S F S K Marking: 2: 125 GMS 6: 210 GMS 2: 120 GMS 6: 210 GMS 2: 125 GMS - Name and logo of the product: available on - Extra logos: Keep dry Keep away from heat Stack limitation Do not destroy barrier Top - Additional marking as per contractual agreement. Option 2: PP-PE Bags SUPER CEREAL plus- Wheat Soya Blend bag can be packed in new uniform strong polypropylene fit for export and multiple handing. All bags have separate plastic inner lining of 75 microns. Polypropylene bags, the outer bag must have a heat cut mouth to prevent fibrillation and have sewn single folder bottom. Bag specification: size 50 cm x 75 cm in dimensions, tare about 110g each. Bags made of woven PP are to be given special food grade ultraviolet treatment. Construction of fabric must be solid to sustain harsh handling. Marking - Name and logo of the product: available on - Additional marking as per contractual agreement. 6. STORING SUPER CEREAL plus- Wheat Soya Blend must be stored under dry, ventilated and hygienic conditions. 7/8

31 7. ANALYTICAL REQUIREMENTS Table 4: List of compulsory tests and reference methods No Analyses/tests Recommended level Reference methods (Or equivalent) Main composition 1 Moisture 7.0 % (maximum) ISO Protein 16.0 % (N x 6.25) (minimum) AOAC ISO 20483: Fat 9.0 % (minimum) AOAC ISO 11085: Crude fibre 2.9 % (maximum) AOAC Ash 5.0 % (maximum) ISO 2171:2007 Chemico-phisical characteristics of flour 6 Peroxide value 10 meq/kg fat (maximum) AOAC Urease index 0.20 ph units (maximum) AOCS Ba 9-58 (1997) 8 Particle size - 95% must pass through a 600 microns sieve - 100% must pass through a 1,000 microns sieve 9 Organoleptic (smell, taste, color) Pleasant smell and palatable taste, typical color 10 Consistency (Bostwick flow rate) min 100 mm/30s for 17% dry matter porridge WFP s SOP Vitamins 11 Vitamin A IU per 100g AOAC AACC Minerals 12 Iron mg per 100g AOAC AACC 40-41B 13 Calcium mg per 100g AOAC Potassium mg per 100g AOAC Mycotoxins 15 Aflatoxin (total) 5 ppb (B1, B2, G1, G2) (maximum) AACC Melamine 16 Melamine 1 mg/kg maximum Microorganisms 17 Mesophyllic aerobic bacteria 10,000 cfu per g (maximum) ICC No 125 AACC Coliforms 10 cfu per g (maximum) AOAC Salmonella 0 cfu per 25g AACC 42-25B 20 Escherichia Coli 0 cfu per g AOAC Staphylococcus aureus 0 cfu per g AACC 42-30B 22 Bacillus cereus 50 cfu per g (maximum) AOAC Yeasts and moulds 100 cfu per g (maximum) ICC No 146 AACC GMO (Only if required) Negative (< 0.9% of GMO material) 8/8