هيئة التقييس لدول مجلس التعبون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
  
 
 
 
 
مشروع نهبئي 
 
 
 
GSO 05/FD S/.....:2012 (E) 
 
 
 
 
الإشتراطبت العبمة للمخبىزات  
General Requirements for Bakery Products  
 
 
 
 
إعذاد 
اللجٌت الفٌيت الخليجيت لقطبع الوىاصفبث الغزائيت والضساعيت  
هزٍ الىثيقت هششوع لوىاصفت قيبسيت خليجيت حن حىصيعهب لإبذاء الشأي والولحىظبث بشأًهب، لزلك فئًهب  
عشضت للخغييش والخبذيل،  ولا يجىص الشجىع إليهب كوىاصفت قيبسيت خليجيت إلا بعذ اعخوبدهب هي 
هجلس إداسة الهيئت. تقديم 
 
هيئت الخقييس لذول هجلس الخعب وى لذول الخليج العشبيت هيئت إقليويت حضن في عضىيخهب الأجهضة 
الىطٌيت للوىاصفبث والوقبييس في دول الخليج العشبيت، وهي ههبم الهيئت إعذاد الوىاصفبث القيبسيت 
الخليجيت بىاسطت لجبى فٌيت هخخصصت. 
 
وقذ قبهج هيئت الخقييس لذول هجلس الخعبوى لذول الخليج العشبيت ضوي بشًبهج عول اللجٌت الفٌيت 
سقن5 "اللجٌت الفٌيت الخليجيت لقطبع الوىاصفبث الغزائيت والضساعيت" بئعذاد هزٍ الوىاصفت القيبسيت 
الخليجيت هي قبل دولت الإهبساث العشبيت الوخحذة وقذ حن إعذاد الوششوع بعذ اسخعشاض الوىاصفبث 
العشبيت والأجٌبيت والذوليت والوؤلفبث الوشجعيت راث الصلت . 
  
وقذ اعخوذث هزٍ الوىاصفت كـ (هىاصفت قيبسيت  / لائحت فٌيت) في اجخوبع هجلس إداسة الهيئت سقن (   
)، الزي عقذ بخبسيخ    /   /    هـ ، الوىافق  /  /    م. 
 
 
Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which 
consists of the Nat ional Standards Bodies of GCC member States. One of 
GSO main functions is to issue Gulf Standards /Technical regulations 
through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No.:5  "Technical 
committee for stand ards of food and agriculture products  " has prepared this 
Standard. The Draft Standard has been prepared by United Arab Emirates.  
The draft Standard has been prepared based on relevant AIDMO, 
International and National foreign Standards and references.  
 
This standard has been approved as a Gulf (Standard /Technical Regulation ) 
by GSO Board of Directors in its meeting No.(       ),held on  /    /   H , /  /    
G. 
 
 
 
 
 GSO STANDARD                                                                           GSO  05/FDS/ .... :2012 
 
General Requirements for Bakery Products  
 
1. SCOPE  
This Gulf Standard is mainly concerned  with the requirements for different types of 
bakery products such as cookies & rusks but does not include  the other type of  bakery 
products intended  for special nutritional purposes.  
 
2. COMPLEMENTARY STANDARDS  
2.1 GSO (9) :"Labeling of Prepackaged Foodstuffs " . 
2.2 GSO (21) :"Hygienic Regulations for Food Plants and handlers".  
2.3 GSO ( 4961 ) "General principles of food hygiene".  
2.4 GSO/CAC (193): “General  Standard fo r Contaminants and Toxins in Food and              
Feed".  
2.5 GSO ( 839 ) : " Food packages – Part 1 : General requirements ".  
2.6 GSO (1016):  “Microbiological  Criteria of Food Product - Part 1".  
2.7 GSO (382): "Maximum allowable limits of pesticides residue in agric ultural and 
food products -part 1 ".  
2.8 GSO (1885) : Food Packages Part2: Plastic Package - General Requirements.  
2.9 GSO (149):"Un bottled drinking  water ".  
2.10 GSO (194) : "Wheat Flour".  
2.11 GSO (1392):" Wheat Bran ".  
2.12 GSO (991):" Vegetable Ghee".  
2.13 GSO ( 1754 ):"Edible Veg etable Oils - part 1 ".  
2.14 GSO (1843): "Food Grade Salt".  
2.15 GSO (148):" Sugar".  
2.16 GSO (10): "Dried Milk".       
2.17 GSO (1751):" Baking powder'.  
2.18 GSO (1308):"Baker's Yeast and Inactive Dried Yeast".  
2.19 GSO (1929):"Edible Vegetable Oils - part 2".  
2.20 Gulf standard which  the G SO will be approved concerning with food additives.  
2.21 GSO (150):" Expiration Periods for food products".  
 
 
3. Definitions  
3.1 Bakery products  
Baked and roasted products which are produced from fermented or unfermented 
dough, and which are prepared primarily from wheat flour or wheat semolina; with or 
without the addition of semolina or flour of other grains and / or seeds and / or cereals 
and other optional ingredients, whether applied by mixing, spraying, stuffing or any 
other means of application, which are mold ed in suitable and desired forms.  
4 GSO STANDARD                                                                           GSO 05/ FDS/ .... :2012 
 
3.2 Foreign materials: any material which is not part of the bakery product.  
 
4. Requirements:  
      The following r equirements shall be complied with in the final product:  
4.1 Production, packaging and handling shall be as per the hygienic requirements 
stipulated in GSO Standard indicated mentioned  in clause items (2.2) and (2.3).  
4.2 The product shall be completely free from po rk products and its derivatives . 
4.3 The product shall have the characteristic physical properties such as taste and 
odor and shall be free from rancidity.  
4.4 The ingredients used shall comply with the standard pertaining to each of them as 
indicated mentioned  in clause items (2.9 to 2.20) or any other approved standard.  
4.5 The product shall be free from foreign material and all stages of insects and pest 
remains.  
4.6 The product shall be free from flour or salt lumps which indicate inadequate 
mixing of the dough ingredien ts. 
4.7 The microbial limits shall not exceed what is stipulated in GSO standard 
indicated mentioned  in clause item (2.6).  
4.8 The contaminants and toxins shall not exceed what is stipulated in GSO standard 
indicated mentioned  clause item (2.4).  
4.9 The pesticide residues  shall not exceed what is stipulated in GSO standard 
indicated mentioned  clause item (2.7).  
4.10 The following optional ingredients may be used according to the good 
manufacturing practices:  
4.10.1  All kinds of baker's yeasts  
4.10.2  Sugar (according to the type of the bakery p roduct)  
4.10.3  Milk and milk products.  
4.10.4  Raising and flour treating agents (according to the type of the bakery product).  
4.10.5  Table Salt  
4.10.6  Oils, fats and their products  thereof .  
4.10.7  Eggs and their products  thereof . 
4.10.8  Fruits & vegetables and their products  thereof . 
4.10.9  Spices, he rbs and seeds such as nigella, anise and sesame.  
4.10.10   Nuts such  as pistachios, almonds and hazelnuts.  
4.10.11  Cocoa and their products  thereof . 
4.10.12  Permitted additives in the amounts stipulated in GSO standard 
indicated mentioned  in  clause item (2.20).  
 
 
2 GSO STANDARD                                                                           GSO 05/ FDS/ .... :2012 
 
 
5. Packaging, Transportation & Storage  
5.1  The product shall be packed in hygienic, suitable and dry packages which are 
free from defects and capable of preserving th e physical properties and its fitness 
for human  consumption , the packages shall conform to what is 
indicated mentioned  in the clause items stipulated in GSO standard 
indicated mentioned  in clause items (2.5 and 2.8).  
5.2  The products shall be stored away from moisture and direct sunlight and sources 
of contamination and objectionable odors.  
5.3  The products shall be left to be cooled down at room temperature before being 
packaged.  
5.4  The products shall be transported & and displayed in special containers with 
adequate ventilation. The containers should not have been used to transport any 
toxic or harmful materials.  
 
6. Labeling  
Without prejudice to what is stipulated in GSO standard indicated mentioned  in 
clause item (2.1), each lab el should shall  carry the following information:  
6.1 Product name and shape Name and type of the product  . 
6.2 Name of the bakery.  
6.3 Net weight in metric system.  
6.4 Ingredients, especially those ingredients which related to hypersensitivity (such as 
eggs & nuts), while  indicating the flour or semolina type used in the product  and 
the kind of fats and oils used . 
6.5 Country of Origin.  
6.6 Handling & storage requirements (if any).  
6.7 In case of non -packaged products, the ingredients shall be mentioned in clear and 
legible readable  way. 
6.8 Shelf life to the products shall be according to what is stipulated in GSO standard 
indicated mentioned  in clause item (2.21). 
 
 
 
 
 
 
 
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