التقييس لدول مجلس التعاون لدول الخليجالعربية  هيئة  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
مشروع مواصفة  نهائي 
Final Draft of Standard FDS 
 
 
 
 
إعداداللجنة الخليجية رقم  TC05   
 
Prepared by GSO Technical Committee No. TC05 
 
 
 
 
GSO 05/ FDS/2462:2020  
GSO 2462 /2015  
 
الجزر المجمد 
Frozen carrot   
 
 
 
 
 
 
 
   
ICS: 67.080 
 
 
 
 
 
 هذذ ا وثيقة ذذر ع ذذواص ث يواذذةر لاةحةذذةرة خليذذر   ةذذر   ة ةذذر
تذذت تيعها ذذح ء ذذموح وث  ييأذذح، ل ذذ ف حه ثذذ ث    ف ذذح  و ذذر 
ث تغييذذذذذذذو اوثتلاذذذذذذذمرجه اخ ي ذذذذذذذيع وثو ذذذذذذذيص  ثي ذذذذذذذح   يواذذذذذذذةر 
لاةحةةرةخلير   ةر   ة ةر  خ لام و ت حدهح عن وث يئر. This document is a draft Gulf 
Standard/Techni cal Regulation circulated for 
comments. It is, therefore, subject to alteration 
and modification and may not be referred to as 
a Gulf Standard/Technical Regulation until 
approved by GSO. GSO  FDS  2462/2015  GSO STANDARD  
 
 
2  
Foreword 
GCC Standardization Organization (GSO) is a regional Organization which 
consists of the National Standards Bodies of GCC member States. One of GSO 
main functions is to issue Gulf S tandards /Technical regulations through 
specialized technical committees (TCs).  
GSO through the technical program of committee TC No ( 5) " Technical 
committee for standards of food and agriculture products " has prepared this 
Technical regulation. The Draf t Technical regulation has been prepared by State 
of Kuwait . The draft Technical regulation  has been prepared based on relevant 
ADMO, International and National foreign Standards and references.  
This Technical regulation has been approved by GSO Board of D irectors in its 
meeting No.(    ), held on 00/00/0000 h (00/00/0000 )  . 
 
 
 GSO  FDS  2462/2015  GSO STANDARD  
 
 
3 FROZEN CARROTS 
 
 
1. SCOPE AND FIELD OF APPLICATION   
  This Gulf Standard  apply basic requirements and standards 
descriptive of the islands of frozen carrot prepared for direct 
consu mption without additional manufacturing with the exception of 
re-packing.  
 
2.              Complementary references  
2.1 GSO 9 “Labelling of prepackaged foods”.  
2.2 GSO 1287 “Methods of Sampling of Prepackaged Fruit and 
Vegetable Products”.  
2.3 GSO 20 “Meth ods for the Determination of Contaminating Metallic 
Elements”.  
2.4 GSO 21 “Hygienic Regulations for Food Plants and their Personnel”.  
2.5 GSO 244 “Methods of Test for Vegetables, Fruits and their Products, 
Part 1: Organoleptic Examination, Determination of  net Weight and 
Drained Weight, Determination of Apparent Viscosity, Determination 
of Head -space, Determination of Extraneous Matter and Defective 
Fruits”.  
2.6 GSO 150 -2  “Expiration Periods for Food Products – part 2"  
2.7 GSO 323 “General Requirements for  Transportation and Storage of 
Chilled and Frozen Foods”.  
2.8 GSO 382 “Maximum Limits for Pesticide Residues in Agricultural 
and Food Products – Part 1”.  
2.9 GSO 383  “Maximum Limits for Pesticide Residues in Agricultural 
and Food Products – Part 2”.  
2.10 GSO 839 “Food Packages – Part 1: General Requirements”.  
2.11 GSO 988 “Radiation Levels Allowed in Foodstuffs – Part 1”.  
2.12 GSO 998 “Methods of Detecting Radiation Levels Allowed in 
Foodstuffs – Part 1: Spectrophotometric Analysis of Gamma 
Radiation”.  
2.13 GSO 1016 “Microbiological  Limits of  Food Articles  and Foodstuffs 
– Part 1”.  GSO  FDS  2462/2015  GSO STANDARD  
 
 
4 2.14 GSO CAC (229( " Analysis of pesticide residues : recommended 
methods   
2.15 GSO /CAC 193 “General  Standard for contaminants & toxins in food 
". 
2.16         GSO 2500 “ Additives Permitted for Use in Food Stuffs ”. 
 
 
3. DEFENITIONS  
3.1 Frozen carrots: Food product prepared from fresh, clean, sound roots 
of carrot varieties conforming with the characteristics of the species 
Daucus carrota L.  from which the leaves, green tops, p eel, and 
secondary roots have been removed and which have been washed and 
may or may not be blanched.  
3.2 Quick freezing: The process of subjecting the product to freezing in 
appropriate equipment. This freezing operation shall be carried out in 
such a way  that the range of temperature of maximum crystallization 
is passed quickly. The quick freezing process shall not be regarded as 
complete unless and until the product has reached –18oC at the 
thermal centre after thermal stabilization.  
3.3 Green tops: Gree n parts in carrots roots.  
3.4 Extraneous Vegetable Material (EVM): Harmless vegetable materials 
which does not consist of carrot roots.  
3.5 Misshapen: Units showing branching, twisting or other forms of 
distortion which detract seriously from the appearanc e of the products 
(styles: whole and finger).  
3.6 Major Blemishes: Units with one or more black, dark brown and other 
intensely discolored areas due to disease, insect damage, inadequate 
tapping or physiological factors covering an area or aggregates area 
greater than that of a circle  6 mm in diameter, which detract in a 
major way from the appearance of the product.  
3.7 Blemishes: As in item 3 -6 but the diameter should be greater than 3 
mm and smaller than 6 mm, other types of discoloration which 
detracts noticeably but not in major way from the appearance of the 
product.  
3.8 Unpeeled: Units showing noticeable unpeeled areas larger than a 
circle of 6 mm diameter.  GSO  FDS  2462/2015  GSO STANDARD  
 
 
5 3.9 Damaged: Units which are crushed or broken.  
3.10 Cracked: Crackers greater than 2 mm wide o r other splits which 
detract materially from the appearance of the products (styles: whole 
and finger).  
3.11 Greening: Units showing green coloration extending down the 
shoulder or green ring at the top (whole and finger styles) and units 
with green discol ouration (other styles).  
3.12 Small pieces: Units less than 25 mm long for the styles “whole, 
conical and cylindrical”, “finger”,  “halved”, “quartered” and 
“shoestring or julienne” units less than one third the volume of the 
standard product of the other styles.    
3.13 Woody: the core of the carrot in not tender, but has tough, woody 
texture; it separates very easily from the outer flesh.  
 
4. STYLES  
4.1 Whole  
4.1.1  Conical and cylindrical cultivates (e.g. Chantenay and 
Amsterdam types) consist of carrots w hich , after processing, 
retain the approximate conformation of a whole carrot. The 
shortest diameter at the greatest circumference measured at 
tight angle to the longitudinal axis shall not exceed 50 mm. The 
variation in diameter between the largest and s mallest carrot 
shall not exceed 4:1.  
4.1.2  Spherical cultivators (e.g Paris type) consist of fully mature 
carrots of a round  shape of which the largest diameter in any 
direction shall not exceed 45 mm.  
4.2 Finger: Carrots of the cylindrical type, includin g sections obtained 
thereof by transverse cutting, being not less than 30 mm long.  
4.3 Halved: Carrots cut longitudinally into two approximately equal 
halves.  
4.4 Quartered: Carrots cut longitudinally into four approximately equal 
sections.  
4.5 Sliced leng th wise: Carrots sliced approximately longitudiually, either 
smooth or corrugated into four or more units of approximately equal 
size not less than 20 mm long and not less than 5 mm in width 
measured at the maximum width.  GSO  FDS  2462/2015  GSO STANDARD  
 
 
6 4.6 Shoestring or julienne: Carrot s cut longitudinally, either smooth or 
corrugated, into steps. The cross section shall not exceed 9.5 mm 
(measured at the longest side of the cross section).  
4.7 Sliced or ring cut or roundels: Carrots cut, e ither smooth or 
corrugated, at right angle to th e longitudinal axis into sections, having 
a minimum thickness of 2 mm, a maximum thickness of 10 mm and a 
maximum diameter of 50 mm.  
4.8 Pieces: Carrots cut cross -wise into slices having a thickness greater 
than 10 mm but less than 30 mm or whole carrots w hich are halved 
and then cut cross -wise into section or sections of carrots that may be 
irregular in shape and size and which are larger than ring cut or 
double diced.  
4.9 Diced:  Carrots cut into cubes with edges not exceeding 12.5 mm.  
4.10 Double dice: c arrots cut into uniformly shaped units having a cross 
section that is square and of which the longest dimension is 
approximately twice that of the shortest dimension the shortest 
dimensions not exceeding 12.5 mm.  
4.11 Other styles  
 Any other presentation o f the product shall be permitted provided 
that: 
4.11.1  It shall be sufficiently distinctive from other forms of 
presentation laid down in this standard.  
4.11.2  It shall meet all other requirements of this standard and not 
confusing or misleading the consum er. 
4.11.3  It shall be labeled adequately to avoid mixing or misleading the 
consumer.   
4.12 Tolerance for styles  
 A tolerance of 10% by weight of non -conforming units applies to the 
whole style and 20% for all other styles.  
 
5. SIZING  
5.1 Cylindrical, coni cal and spherical cultivators shall be size -graded as 
follows:  
5.1.1  Cylindrical cultivators  
 GSO  FDS  2462/2015  GSO STANDARD  
 
 
7 Size designation  Diameter  
 
Small  6 – 23 mm  
Medium  23 – 27 mm  
Large  Greater than 27 mm  
 
 
5.1.2  Conical cultivators  
Size designation Diameter 
Small 10 – 30 mm  
Medium 30 – 36 mm  
Large Greater than 36 mm 
 
5.1.3  Spherical cultivators  
Size designation Diameter 
Very small Less than 18 mm 
Small Between 18 and 22 mm 
Medium Between 22 and 27 mm 
Large Between 27 and 35 mm 
Extra large Over 35 mm 
 
5.2 Tolerance fo r size  
 If presented size graded the product shall contain not less than 80% 
by mass of carrots of the declared size.  
 
6. REQUIREMENTS  
6.1 Carrots shall be of a reasonable uniform colour conforming to the 
colour characteristics of the variety.  
6.2 Shall be  clean and sound.  
6.3 Shall have a normal flavour and odour, free from foreign flavour and 
odour, taking into consideration added optional ingredients.  GSO  FDS  2462/2015  GSO STANDARD  
 
 
8 6.4 Shall be free from objectionable tough parts.  
6.5 Shall not be misshapen (this regards whole and fin ger carrot style 
only).  
6.6 Shall be reasonably free from blemishes.  
6.7 Shall be reasonably free from mechanical damage (this regards whole 
and finger carrot style only).  
6.8 Shall be reasonably free from green tops.  
6.9 Shall be reasonably free from extr aneous vegetable materials.  
6.10 Shall be reasonably free from unpeeled areas.  
6.11 These optional ingredients can be added:  
                  The only additives added according to the section 2.16.  
6.12 Microbiological limits shall not exceed the limits g iven in GSO 
Standard mentioned  in item (2.13).  
6.13 Pesticide residues shall not exceed the limits given in GSO Standard 
mentioned  in items (2.8) and (2.9).  
6.14 Radiation levels shall not exceed the limits given in GSO Standard 
mentioned  in item (2.11).  
6.15 Contaminating metallic elements limits shall not exceed the limits 
given in GSO Standard mentioned  in item (2.15).  
6.16 Shall be free from preservation and synthetic colouring matters.  
6.17 Shall be free from parasites insects and their parts.  
6.18 It shall be prepared, processed and prepackaged under sanitary 
conditions in accordance with GSO Standard mentioned  in item (2.4).  
6.19 Standard sample unit  
6.19.1  1000 gm     for extraneous vegetable materials and small pieces.  
6.19.2  25 units      for whole , finger, halved and quartered styles.  
6.19.3  400 gm     for diced, double diced, shoestring, julienne, sliced 
or ring cut, sliced lengthwise and pieces styles.  
6.20 Classification and tolerances for visual defects  
 For tolerances based on the standard sa mple unit indicated in item 
(6.19) visual defects shall be assigned points in accordance with 
tables 1 and 2. The maximum number of points shall not exceed the 
total allowed points given under categories A and B or the overall 
total.  GSO  FDS  2462/2015  GSO STANDARD  
 
 
9  
 
Table 1 – Whole, Fin ger, Halved and Quartered Styles  
Defect  Percentage by 
number  Percentage by 
weight  
Misshapen  3 - 
Major  blemishes and 
unpeeled areas  4 - 
Blemishes  10 - 
Damaged and 
Cracked  4 - 
Small pieces  - 15 
Greening  12 - 
EVM: Not to exceed 
2 pieces or 1 g/1000 
g. - - 
woody  1  
Total maximum allowance: 22% by number  
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  FDS  2462/2015  GSO STANDARD  
 
 
10  
Table 2  
Ring cut, Sliced lengthwise, Diced, Double diced, Shoestring and Pieces  
Defect  Percentage by weight  
Ring cut, sliced 
lengthwise  Diced, double diced, 
Shoestring and 
pieces  
Missha pen 6 - 
Major blemishes and 
unpeeled areas  4 5 
Blemishes  10 12 
Damaged and 
Cracked  4 10 
Small pieces  15 20 
Greening  12 - 
EVM: Not to exceed 
2 pieces or 1 g/1000 
g. - - 
woody  1 1 
Total maximum allowance: 20% by weight for diced, double diced, 
Shoest ring and pieces, and 25% by weight for ring cut, sliced lengthwise.  
 
7. SAMPLING  
 Samples shall be taken according to GSO Standard mentioned  in item 
(2.2).  
 
8. TESTING  
8.1 Shall be carried out on the representative sample taken according to 
item (7) to det ermine its compliance with all items of this standard.  
8.2 Tests for determination of net weight, defective units and 
organoleptic examination shall be carried out according to GSO 
Standard mentioned  in item (2.5).  
8.3 Determination of pesticide residues s hall be carried out according to 
GSO Standard mentioned  in item (2.1 4). GSO  FDS  2462/2015  GSO STANDARD  
 
 
11 8.4 Determination of contaminating metallic elements shall be carried out 
according to GSO Standard mentioned  in item (2.3).  
8.5 Detection of limits of radiation levels shall be carrie d out according to 
GSO Standard mentioned  in item (2.12).  
 
9. PACKAGING  
 Without prejudice to what is stated in GSO Standard mentioned  in 
item (2.10).  
9.1 Packaging used for frozen carrots shall protect the organoleptic and 
other quality characteristics of  the product.  
9.2 Protect the product against microbiological and other contamination.  
9.3 Protect the product from dehydration and leakage.  
9.4 Not pass on to the product any odour, taste, colour or other foreign 
characteristics throughout the storage, ha ndling and distribution of the 
product up to the time of final sale.  
9.5 Bulk packages are allowed.  
 
9.6              TRANSPORTATION AND STORAGE  
 Without prejudice to what is stated in GSO Standard mentioned  in 
item (2.7), the temperature of the product s hall not exceed –18oC 
during transportation and storage.  
 
10. LABELLING  
 Without prejudice to what is stated in GSO Standard mentioned  in 
items (2.1) the following shall be declared on each packages.  
10.1 Type and style of the product according to item (4) . 
10.2 Size according to item (5).  
10.3 The phrase “should be kept at a temperature not exceeding  –18oC 
until consumed”.  
10.4 Optional food additives added to the product with the percentage of 
each.  
10.5 Expiration periods for product according to GSO st andard mentioned 
in item (2.6).  GSO  FDS  2462/2015  GSO STANDARD  
 
 
12 10.6 In the case of quick frozen carrots in bulk the information shall either 
be placed on the container or be given in accompanying documents, 
except the name of the product and the name and address of the 
manufacturer or p acker shall appear on the container.  
 
 
 GSO  FDS  2462/2015  GSO STANDARD  
 
 
13  
References: 
Codex Alemintarius Commission   
STANDARD FOR QUICK FROZEN VEGETABLES   
Codex Standard 320/2015