Hot Sauce (Chili Sauce)

sfda_gov_sa · regulation · processed · 12 chunks

هينه التقييس لدول مجلس التعاون لدول الخليج العربيه
GCC STANDARDIZATION ORGANIZATION (GSO)
مشروع مواصفه اولي
Draft of Standard DS
TC05 اعداد اللجنه الخليجه رقم
Prepared by GSO Technical Committee No. TC05
GSO 05 DS CAC 306 R: 2019
الصطه (الشطه) الحاره
Hot Sauce (Chili Sauce)
I.C.S: 67.100.00
This document is a draft GSO Standard circulated for comments. It is, therefore, subject to alteration and modification and may not be referred to as a GSO Standard until approved by GSO.
هذه الوثيقه مشروع لمواصفه قياسيه خليجه تم توزيعها لابداء الراي والملاحظات بشانها، لذلك فانها عرضه للتغيير والتبديل، ولا يجوز الرجوع اليها كمواصفه قياسيه خليجه الا بعد اعتمادها من الهينه.

تقدم
هينه التقييس لدول مجلس التعاون لدول الخليج العربيه هييه اقليميه تضم في عضويتها اجهزه
التقييس الوطنيه في الدول الاعضاء، ومن مهم المهمه اعداد المواصفات القياسيه واللوايح الفنيه
الخليجيه بواسطه لجان فنيه متخصصه.
قرر (المجلس الفني ل/مجلس اداره) هييه التقييس لدول مجلس التعاون لدول الخليج العربيه في اجتمعه رقم ( ) الذي عقد بتاريخ / ه، الموافق / م اعتماد تحديث (اللانحه الفنيه) الخليجيه (GSO 1341) (الصلصه (الشرطه) باللغه (العربيه والانجليزيه) التي تم دراستها وتبنيها عن (هييه الدستور الغذايي الدوليه (الوكدكس) (CAC 306 R) (دون) ادخال تعديلات فنيه عليه ضمن برنامج عمل (اللجنه الفنيه الخليجيه لمواصفات المنتجات الغذاييه والزراعيه) (الجميديه رقم TC05 (يعتبر النص (الانجليزي) هو المرجع الاساس في حال وجود اختلاف بين النصين. علي ان تلغي (اللايحه الفنيه) رقم (GSO 1341:2013) وتحل محلها.

CODEX ALIMENTARIUS
INTERNATIONAL FOOD STANDARDS
FAO
FEDERATION
Food and Agriculture Organization of the United Nations
[Non-Text]
World Health Organization
E-mail: codex@fao.org - www.codexalimentarius.org
REGIONAL STANDARD FOR CHILLI SAUCE
CXS 306R-2011
Adopted in 2011. Amended in 2013, 2017.

CXS 306R-2011
2
1. SCOPE
This standard applies to chili sauce, as defined in Section 2 below, and offered for direct consumption, including for catering purposes or for repacking if required. It does not apply to the product when indicated as being intended for further processing.
2. DESCRIPTION
2.1 Product definition
Chili sauce is the product:
(a) intended for use as seasoning and condiment;
(b) prepared from the edible portion of sound and clean raw materials referred to in Section 3.1 below which are mixed and prepared to obtain the desired quality and characteristics;
(c) processed by heat, in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage.
2.2 Styles
2.2.1 Chili sauce can be of the following styles:
(a) Chili sauce with pulp and seeds homogeneously ground together.
(b) Chili sauce with pulp and seeds homogeneously ground together with the addition of particles of chili pulp, flakes and pieces and seeds distributed in the sauce.
(c) Chili sauce with crushed pulp and seeds as separate layers or distributed in the sauce.
(d) Chili sauce with only pulp or crushed pulp or both.
2.2.2 Other styles
Any other presentation of the product should be permitted provided that the product:
(a) is sufficiently distinctive from other forms of presentation laid down in the Standard;
(b) meets all other requirements of the Standard, as applicable; and
(c) is adequately described on the label to avoid confusing or misleading the consumer.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Composition
3.1.1 Basic Ingredients
Product covered by this standard shall consist of the following ingredients:
(a) fresh chili (Capsicum spp.) or processed chili such as chili powder ground from dried chili, roasted chili, ground chili, chili preserved in vinegar or in brine;
(b) vinegar or other permitted acid;
(c) salt;
(d) water.

CXS 306R-2011
3
3.1.2 Other Permitted Ingredients
The following optional ingredients may also be used in certain product:
(a) mango, papaya, tamarind and/or other fruits;
(b) tomato, garlic, onion, carrot, sweet potato, yellow pumpkin and/or other vegetables;
(c) spices and herbs;
(d) sugars;
(e) chili extract;
(f) other edible ingredients as appropriate to the product.
3.2 Quality criteria
3.2.1 General Requirements
Chili sauce should have normal colour, flavour, and odour, corresponding to the type of raw materials used and should possess texture characteristic of the product.
3.2.2 Definition of Defects
Foreign vegetal matter means any vegetable part (such as, but not limited to, chili pedicels, leaves, calyxes and garlic stems) that does not pose any hazard to human health but affects the overall appearance of the final product.
3.2.3 Defects and Allowances
The product shall be practically free from dark specks or scale-like particles, discoloured seeds or pieces of abnormally discoloured ingredients and foreign vegetal matter excluding the dark specks or dark particles that are obtained from the natural process of the sauce, for example in the roasting process.
3.3 Classification of "defectives"
A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2 should be considered as a “defective”.
3.4 Lot acceptance
A lot should be considered as meeting the applicable quality requirements referred to in Section 3.2 when the number of “defectives” as defined in Section 3.3 does not exceed the acceptance number (c) of the appropriate sampling plan with an Acceptable Quality Level (AQL) of 6.5.
4. FOOD ADDITIVES
Only those food additive classes listed below are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within limits, specified.
4.1 Acidity regulators, antioxidants, colours, flavour enhancers, preservatives, sweeteners and thickeners listed in Table 3 of the General Standard for Food Additives (CODEX STAN 192-1995) are acceptable for use in food conforming to this standard.
4.2 Acidity regulators
<table><tr><td>INS No.</td><td>Food Additive</td><td>Maximum level</td></tr><tr><td>334</td><td>L(+)-Tartaric acid</td><td rowspan="7">5000 mg/kg(as tartrate)(singly or in combination)</td></tr><tr><td>335(i)</td><td>Monosodium tartrate</td></tr><tr><td>335(ii)</td><td>Sodium L(+)-tartrate</td></tr><tr><td>336(i)</td><td>Monopotassium tartrate</td></tr><tr><td>336(ii)</td><td>Dipotassium tartrate</td></tr><tr><td>337</td><td>Potassium sodium L(+)-tartrate</td></tr><tr><td>452(i)</td><td>Sodium polyphosphate</td></tr></table>

CXS 306R-2011
4
4.3 Antioxidants
<table><tr><td>INS No.</td><td>Food Additive</td><td>Maximum level</td></tr><tr><td>307a</td><td>Tocopherol, d-alpha-</td><td rowspan="3">600 mg/kg(singly or in combination)</td></tr><tr><td>307b</td><td>Tocopherol concentrate, mixed</td></tr><tr><td>307c</td><td>Tocopherol, dl-alpha-</td></tr><tr><td>320</td><td>Butylated hydroxyanisole</td><td>100 mg/kg</td></tr><tr><td>321</td><td>Butylated hydroxytoluene</td><td>100 mg/kg</td></tr><tr><td>386</td><td>Disodium ethylene diamine tetra acetate</td><td>75 mg/kg</td></tr></table>
4.4 Colours
<table><tr><td>INS No.</td><td>Food Additive</td><td>Maximum level</td></tr><tr><td>100(i)</td><td>Curcumin</td><td>GMP</td></tr><tr><td>101(i)</td><td>Riboflavin, synthetic</td><td rowspan="2">350 mg/kg(singly or in combination)</td></tr><tr><td>101(ii)</td><td>Riboflavin, 5&#x27;-phosphate sodium</td></tr><tr><td>102</td><td>Tartrazine</td><td>100 mg/kg</td></tr><tr><td>110</td><td>Sunset yellow FCF</td><td>300 mg/kg</td></tr><tr><td>120</td><td>Carmines</td><td>50 mg/kg</td></tr><tr><td>124</td><td>Ponceau (4R) (cochineal red A)</td><td>50 mg/kg</td></tr><tr><td>127</td><td>Erythrosine</td><td>50 mg/kg</td></tr><tr><td>129</td><td>Allura Red AC</td><td>300 mg/kg</td></tr><tr><td>133</td><td>Brilliant blue, FCF</td><td>100 mg/kg</td></tr><tr><td>141(i)</td><td>Chlorophylls, copper complexes</td><td>30 mg/kg (as Cu)</td></tr><tr><td>150c</td><td>Caramel III – ammonia process</td><td>1500 mg/kg</td></tr><tr><td>150d</td><td>Caramel IV – sulphite ammonia process</td><td>1500 mg/kg</td></tr><tr><td>155</td><td>Brown HT</td><td>50 mg/kg</td></tr><tr><td>160a (ii)</td><td>Carotenes, beta (vegetable)</td><td>2000 mg/kg</td></tr><tr><td>160b(i)</td><td>Annatto extracts, bixin based</td><td>10 mg/kg</td></tr><tr><td>160d(i)</td><td>Lycopene (synthetic)</td><td>390 mg/kg</td></tr></table>
4.5 Preservatives
<table><tr><td>INS No.</td><td>Food Additive</td><td>Maximum level</td></tr><tr><td>210</td><td>Benzoic acid</td><td rowspan="5">1000 mg/kg(as benzoic acid)(singly or in combination)</td></tr><tr><td>211</td><td>Sodium benzoate</td></tr><tr><td>212</td><td>Potassium benzoate</td></tr><tr><td>213</td><td>Calcium benzoate</td></tr><tr><td>200</td><td>Sorbic acid</td></tr><tr><td>201</td><td>Sodium sorbate</td><td rowspan="3">1000 mg/kg(as sorbic acid)(singly or in combination)</td></tr><tr><td>202</td><td>Potassium sorbate</td></tr><tr><td>203</td><td>Calcium sorbate</td></tr><tr><td>220</td><td>Sulfur dioxide</td><td rowspan="8">300 mg/kg(as residual SO2)(singly or in combination)</td></tr><tr><td>221</td><td>Sodium sulfite</td></tr><tr><td>222</td><td>Sodium hydrogen sulfite</td></tr><tr><td>223</td><td>Sodium metabisulfite</td></tr><tr><td>224</td><td>Potassium metabisulfite</td></tr><tr><td>225</td><td>Potassium sulfite</td></tr><tr><td>539</td><td>Sodium thiosulfate</td></tr><tr><td>214</td><td>Ethyl paradydroxybenzoates</td></tr><tr><td>218</td><td>Methyl para-hydroxybenzoates</td><td>1000 mg/kg</td></tr></table>

CXS 306R-2011
5
4.6 Emulsifiers
<table><tr><td>INS No.</td><td>Food Additive</td><td>Maximum level</td></tr><tr><td>432</td><td>Polyoxyethylene (20) sorbitan monolaurate</td><td rowspan="4">5 000 mg/kg(singly or in combination)</td></tr><tr><td>433</td><td>Polyoxyethylene (20) sorbitan monooleate</td></tr><tr><td>434</td><td>Polyoxyethylene (20) sorbitan monopalmitate</td></tr><tr><td>435</td><td>Polyoxyethylene (20) sorbitan monoesterate</td></tr><tr><td>473</td><td>Sucrose esters of fatty acids</td><td>5 000 mg/kg</td></tr><tr><td>475</td><td>Polyglycerol esters of fatty acids</td><td>10 000 mg/kg</td></tr><tr><td>477</td><td>Propylene glycol esters of fatty acids</td><td>20 000 mg/kg</td></tr></table>
4.7 Sweeteners
<table><tr><td>INS No.</td><td>Food Additive</td><td>Maximum level</td></tr><tr><td>951</td><td>Aspartame</td><td>350 mg/kg</td></tr><tr><td>950</td><td>Acesulfame potassium</td><td>1000 mg/kg</td></tr><tr><td>955</td><td>Sucralose</td><td>450 mg/kg</td></tr><tr><td>952(i)</td><td>Saccharin</td><td rowspan="4">150 mg/kg(singly or in combination)</td></tr><tr><td>952(ii)</td><td>Calcium saccharin</td></tr><tr><td>952(iii)</td><td>Potassium saccharin</td></tr><tr><td>952(iv)</td><td>Sodium saccharin</td></tr></table>
4.8 Stabilizers
<table><tr><td>INS No.</td><td>Food Additive</td><td>Maximum level</td></tr><tr><td>472e</td><td>Diacetylcetaratic and fatty acid esters of glycerol</td><td>10 000 mg/kg</td></tr></table>
4.9 Thickeners
<table><tr><td>INS No.</td><td>Food Additive</td><td>Maximum level</td></tr><tr><td>405</td><td>Propylene glycol alginate</td><td>8 000 mg/kg</td></tr></table>
4.10 Flavourings
The flavourings used in products covered by this standard shall comply with the Guidelines for the Use of Flavourings (CAC/GL 66-2008).
5. CONTAMINANTS
5.1 Pesticides Residues
The product covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.
5.2 Other contaminants
The product covered by this Standard shall comply with the Maximum Levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX/STAN 193-1995).

CXS 306R-2011
6
6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods (CAC/RCP 23-1979) and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
6.2 The product should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CAC/GL 21-1997) \( ^{1} \) .
7. WEIGHTS AND MEASURES
7.1 Fill of container
7.1.1 Minimum Fill
(a) The container should be well filled with the product which should occupy not less than 90% (minus any necessary head space according to good manufacturing practices) of the water capacity of the container. The water capacity of the container is the volume of distilled water at \( 20^{\circ} \) C which the sealed container will hold when completely filled.
(b) Flexible containers should be filled as full as commercially practicable.
7.1.2 Classification of "Defectives"
A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a “defective”.
7.1.3 Lot Acceptance
A lot shall be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as defined in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5.
8. LABELLING
The product covered by the provisions of this Standard shall be labelled in accordance with the latest edition of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). In addition, the following specific provisions apply:
8.1 Name of the product
8.1.1 The name of the product shall be “Chili sauce”, “Sweet chili sauce” or other names in accordance with the composition and the law and custom of the country in which the product is sold and in the manner not to mislead the consumer.
8.1.2 The level of chili pungency (heat value) may be declared in conjunction with, or in close proximity to, the name of the product in a manner not to mislead the consumer, and must be accepted by or be acceptable to competent authorities of the country where the product is sold.
8.1.3 If other permitted ingredients, as defined in Section 3.1.2, alters the flavour characteristic of the product, the name of the product shall be accompanied by the term “flavoured with X” or X flavoured” as appropriate.
8.2 Labelling of non-retail containers
Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
\( ^{1} \) For products that are rendered commercially sterile in accordance with the Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods (CAC/RCP 23-1979), microbiological criteria are not recommended as they do not offer benefit in providing the consumer with a food that is safe and suitable for consumption.

CXS 306R-2011
7
9. METHODS OF ANALYSIS AND SAMPLING
<table><tr><td>Provision</td><td>Method</td><td>Principle</td><td>Type</td></tr><tr><td>pH</td><td>AOC 981.12dex General Method for processed fruits and vegetables)</td><td>Potentiometry</td><td>III</td></tr><tr><td>Fill of containers</td><td>CAC/RM 46-1972(Codex General Method for processed fruits and vegetables)</td><td>Weighing</td><td>I</td></tr></table>

CXS 306R-2011
8
Sampling Plans
The appropriate inspection level is selected as follows:
Inspection level I – Normal sampling
Inspection level II – Dispute (Codex referee purpose sample size), enforcement or need for better lot estimate
SAMPLING PLAN 1
(Inspection Level I, AQL = 6.5)
<table><tr><td colspan="3">NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)</td></tr><tr><td>Lot Size (N)</td><td>Sample Size (n)</td><td>Acceptance Number (c)</td></tr><tr><td>4,800 or less</td><td>6</td><td>1</td></tr><tr><td>4,801 – 24,000</td><td>13</td><td>2</td></tr><tr><td>24,001 – 48,000</td><td>21</td><td>3</td></tr><tr><td>48,001- 84,000</td><td>29</td><td>4</td></tr><tr><td>84,001 – 144,000</td><td>38</td><td>5</td></tr><tr><td>144,001 – 240,000</td><td>48</td><td>6</td></tr><tr><td>more than 240,000</td><td>60</td><td>7</td></tr><tr><td colspan="3">NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)</td></tr><tr><td>Lot Size (N)</td><td>Sample Size (n)</td><td>Acceptance Number (c)</td></tr><tr><td>2,400 or less</td><td>6</td><td>1</td></tr><tr><td>2,401 – 15,000</td><td>13</td><td>2</td></tr><tr><td>15,001 – 24,000</td><td>21</td><td>3</td></tr><tr><td>24,001 – 42,000</td><td>29</td><td>4</td></tr><tr><td>42,001 – 72,000</td><td>38</td><td>5</td></tr><tr><td>72,001 – 120,000</td><td>48</td><td>6</td></tr><tr><td>more than 120,000</td><td>60</td><td>7</td></tr><tr><td colspan="3">NET WEIGHT GREATER THAN 4.5 KG (10 LB)</td></tr><tr><td>Lot Size (N)</td><td>Sample Size (n)</td><td>Acceptance Number (c)</td></tr><tr><td>600 or less</td><td>6</td><td>1</td></tr><tr><td>601 – 2,000</td><td>13</td><td>2</td></tr><tr><td>2,001 – 7,200</td><td>21</td><td>3</td></tr><tr><td>7,201 – 15,000</td><td>29</td><td>4</td></tr><tr><td>15,001 – 24,000</td><td>38</td><td>5</td></tr><tr><td>24,001 – 42,000</td><td>48</td><td>6</td></tr><tr><td>more than 42,000</td><td>60</td><td>7</td></tr></table>

CXS 306R-2011
9
SAMPLING PLAN 2
(Inspection Level II, AQL = 6.5)
<table><tr><td colspan="3">NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)</td></tr><tr><td>Lot Size (N)</td><td>Sample Size (n)</td><td>Acceptance Number (c)</td></tr><tr><td>4,800 or less</td><td>13</td><td>2</td></tr><tr><td>4,801 – 24,000</td><td>21</td><td>3</td></tr><tr><td>24,001 – 48,000</td><td>29</td><td>4</td></tr><tr><td>48,001- 84,000</td><td>38</td><td>5</td></tr><tr><td>84,001 – 144,000</td><td>48</td><td>6</td></tr><tr><td>144,001 – 240,000</td><td>60</td><td>7</td></tr><tr><td>more than 240,000</td><td>72</td><td>8</td></tr><tr><td colspan="3">NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)</td></tr><tr><td>Lot Size (N)</td><td>Sample Size (n)</td><td>Acceptance Number (c)</td></tr><tr><td>2,400 or less</td><td>13</td><td>2</td></tr><tr><td>2,401 – 15,000</td><td>21</td><td>3</td></tr><tr><td>15,001 – 24,000</td><td>29</td><td>4</td></tr><tr><td>24,001 – 42,000</td><td>38</td><td>5</td></tr><tr><td>42,001 – 72,000</td><td>48</td><td>6</td></tr><tr><td>72,001 – 120,000</td><td>60</td><td>7</td></tr><tr><td>more than 120,000</td><td>72</td><td>8</td></tr><tr><td colspan="3">NET WEIGHT GREATER THAN 4.5 KG (10 LB)</td></tr><tr><td>Lot Size (N)</td><td>Sample Size (n)</td><td>Acceptance Number (c)</td></tr><tr><td>600 or less</td><td>13</td><td>2</td></tr><tr><td>601 – 2,000</td><td>21</td><td>3</td></tr><tr><td>2,001 – 7,200</td><td>29</td><td>4</td></tr><tr><td>7,201 – 15,000</td><td>38</td><td>5</td></tr><tr><td>15,001 – 24,000</td><td>48</td><td>6</td></tr><tr><td>24,001 – 42,000</td><td>60</td><td>7</td></tr><tr><td>more than 42,000</td><td>72</td><td>8</td></tr></table>