Annex IV(k) DRAFT EAST AFRICAN STANDARD

Transcription

1 DEAS 780:2012 ICS Annex IV(k) DRAFT EAST AFRICAN STANDARD Fresh cassava leaves Specification EAST AFRICAN COMMUNITY EAC 2012 First Edition 2012

2 DEAS 780:20129 Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring standardization, quality assurance, metrology and testing of products produced or originating in a third country and traded in the Community in order to facilitate industrial development and trade as well as helping to protect the health and safety of society and the environment in the Community. East African Standards are formulated in accordance with the procedures established by the East African Standards Committee. The East African Standards Committee is established under the provisions of Article 4 of the EAC SQMT Act, The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. Article 15(1) of the EAC SQMT Act, 2006 provides that Within six months of the declaration of an East African Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East African Standard as a national standard and withdraw any existing national standard with similar scope and purpose. East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing. East African Community 2012 All rights reserved * East African Community P O Box 1096 Arusha Tanzania Tel: /8 Fax: / eac@eachq.org Web: * 2012 EAC All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States NSBs. EAC 2012 All rights reserved ii

3 DEAS 780:2012 Acknowledgement This standard was developed with support from the Policy Analysis and Advocacy Programme (PAAP) of the Association for Strengthening Agricultural Research in Eastern and Central Africa (ASARECA). This was possible through a grant by the United States Agency for International Development (USAID). This support was used in the process of formulation and mobilization of stakeholders to review the standard in national and regional fora. This support is hereby acknowledged. EAC 2012 All rights reserved iii

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5 DRAFT EAST AFRICAN STANDARD DEAS 780:2012 Fresh cassava leaves Specification 1 Scope This Draft East Africa Standard specifies the requirements and methods of sampling and test for fresh cassava leaves of Manihot esculenta Crantz, for preparation before human consumption. 2 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. EAS 38, General standard for labeling of prepackaged foods EAS 39, Hygiene in the food and drink manufacturing industry Code of practice CAC/RCP 44, Code of practice for packaging and transport of fresh fruit and vegetables CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables EAS 103, Schedule for permitted food additives CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed ISO 874, Fresh fruits and vegetables - Sampling 3 Terms and definitions For the purposes of this standard, the following terms and definitions shall apply. 3.1 fresh cassava leaves leaves obtained from a plant of the species Manihot esculenta Crantz having visual characteristics of colour, texture and firmness typical of just harvested cassava leaves at the time of sale 3.2 sound/wholesome free from disease and physiological deterioration (such as but not limited to decay, breakdown, freezing damage) or adulteration/contamination, that appreciably affects their appearance, edibility, the keeping quality of the produce or market value 3.3 clean practically free from dirt or staining and practically no loose dirt or other foreign matter present on the product and in the packaging material 1 EAC 2012 All rights reserved

6 DEAS 780: practically free without defects in excess of those that can be expected to result from, and be consistent with good cultural and handling practices employed in the production and marketing of the fresh cassava leaves 3.5 extraneous matter organic matter of plant origin other than the fresh cassava leaves 3.6 foreign matter organic and inorganic materials (such as sand, soil, glass) other than extraneous matter in the leaves 4 Quality requirements 4.1 General requirements Fresh cassava leaves supplied to the market shall be: a) tender; b) fresh in appearance and smell; c) sound/wholesome; d) free of damage caused by unsuitable washing or soaking; e) practically free of any visible foreign and extraneous matter; and f) free of any foreign smell and odour. 5 Presentation Fresh cassava leaves may be presented in one of the following forms: a) bundles firmly bound where stalks on the outside of each bundle correspond in appearance. Bundles shall be arranged evenly in the package, each bundle may be protected by paper. In any one package, bundles shall be of the same length; b) arranged, but not bundled in the package; c) prepackaged units placed in another package; and d) macerated and packed. 6 Food additives Fresh cassava leaves may be preserved by use of food additives in accordance with EAS 103. EAC 2012 All rights reserved 2

7 DEAS 780: Contaminants 7.1 Pesticide residues Fresh cassava leaves shall conform to those maximum residue limits for pesticide residues established by Codex Alimentarius Commission for this commodity. 7.2 Other contaminants Fresh cassava leaves shall conform to those maximum levels of the Codex General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193). 8 Hygiene Fresh cassava leaves shall be handled in hygienic manner in accordance with the appropriate sections EAS 39 and CAC/RCP Packaging Fresh cassava leaves may be sold packaged or loose. Packaged fresh cassava leaves shall be packaged in such a way to protect the produce from mechanical, heat and frost damage. Fresh cassava leaves shall be packaged in food grade materials that will safeguard the hygienic, nutritional and organoleptic qualities of the produce. In order to maintain produce quality during transportation and marketing, fresh cassava leaves shall be packaged and transported in accordance with the appropriate sections CAC/RCP Weights and measures Fresh cassava leaves shall be packaged in accordance with the weights and measures requirements in the destination country. 11 Labelling 11.1 In addition to the requirements of EAS 38, the following specific requirements shall apply and shall be legibly and indelibly marked: a) name of the produce, Fresh cassava leaves ; b) name and location address of the exporter and/or packer shall be declared; c) country of origin of the produce; d) commercial identification shall be declared: net weight (in metric system); e) lot identification (batch number); f) declaration of preservatives, if used; EAC 2012 All rights reserved 3

8 DEAS 780:20129 g) date of harvest; h) packing date; i) storage conditions; and j) name of variety When labelling non-retail packages, information for non-retail packages shall either be given on the packages or in accompanying documents, except that the name of the produce, lot identification and the name and address of the manufacturer or packer shall appear on the package The following instructions shall also appear on the packaging: a) fresh cassava leaves shall not be eaten raw; and b) cooking or rinsing water shall not be consumed or used for other food preparation purposes. 12 Sampling and test Sampling shall be done in accordance with ISO 874. Tests for pesticide residues, contaminants and toxins shall be conducted in accordance with the recommended methods of the Codex Alimentarius Commission. 13 Criteria for conformity A lot shall be declared as conforming to this standard if samples inspected or analysed for quality requirements conform to the provisions of this standard. EAC 2012 All rights reserved 4

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10 DEAS 780:2012 EAC 2012 All rights reserved