STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
GSO 5/FDS  286/2012  
 
 
FRIED POTATO  
 
                                                         
 
 
Prepared by:  
 
Gulf technical  committee for sector standard of food and agricultural products  
 
This document is a draft Gulf Standard circulated for comments, it is 
therefore, subject to alteration and modification, and may not be referred it as 
a Gulf Standard, until approved by the Board of Directors .  
 
 
ICS:  67.080  
   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 Standards /Technical regulations through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No 5  " The Gulf Technical 
Committee for Food and Agricultural Standards Products" has updated the GSO Standard 
No. : GSO 286/2007 " FRIED POTATO ES " . The Draft Standard has been prepared by 
(KINGDOM OF SAUDI ARABIA ).  
  
This standard has been approved as Gulf Technical Regulation  by GSO Board of 
Directors in its meeting No. (           ), held on    /    /   /  H ,  /    /   G. The approved 
standard will replace and supersede the GSO standard No. (GSO 286/2007). 
 
 GULF STANDARD GSO 5/FDS  286/2012  
1FRIED POTATOES  
 
1. SCOPE  AND FIELD OF APPLICATION   
  This  Gulf standard shall apply to fried potato  including potato sticks and chips  
which have been prepared from the species (Solanum tuberosum L. ) and 
offered for direct consumption and does not include potato chips made from 
dried potatoes.  
2. COMPLEMENTARY REFERENCES  
2.1 GSO 9 “Labeling of prepackaged food s”. 
2.2 GSO 20 “Methods for the determination of contaminating metallic elements in 
foodstuffs”.  
2.3 GSO 21 “Hygienic regulations for food plants and their personnel”.  
2.4 GSO 150 “ Expiration periods at food pr oducts ”. 
2.5 GSO 285 “Methods of test for  fried potatoes”.  
2.6 GSO 382 “Maximum limits for pesticide residues in agricultural and food 
products – Part 1”.  
2.7 GSO 383 “Maximum limits for pesticide residues in agricultural and food 
products – Part 2”.  
2.8 GSO 839 “Food packages – Part 1:  General requirements’.  
2.9 GSO 988 “ Limits of radioact ivity levels permitted in food stuff – Part I”.  
2.10 GSO 998 “ Methods for detection of Limits of radioact ivity levels permitted in 
foodstuff – Part 1: Spectrophotometric analysis of Gamma radiation  A – Cs – 
134, Cs – 137”. 
2.11 GSO 1016 “Microbiological limits of foodstuffs – Part 1”. 
2.12 GSO 1029 “ Fresh potatoes ”. 
2.13 GSO 7821  “Methods of sampling of prepackaged fruit and vegetable 
products ”. 
2.14 GSO 1843 “ Edible salt ”. 
2.15 GSO 1908  “Requirements for the use of frying oils and fats”. 
2.16 GSO ……  “Maximum permissible levels for filth and natural defects ”. 
2.17 GSO …… “Determination of Glycoalkaloids ( α-Solanine and α -Chaconine) in 
potato ”. 
3. DEFINITION  
3.1 Fried potato:  A food product prepared from  potato tubers (Solanum 
tuberosum L. ) by cleaning, peeling, then cutting them into chips or st icks and 
getting them fried in an edible oil.  GULF STANDARD GSO 5/FDS  286/2012  
24. STYLES  
4.1 Chips . 
4.2 Stick s.  
5. REQUIREMENTS  
 The product shall fulfill the following:  
5.1 It shall be free from pig products and their  derivatives.  
5.2 It shall be processed according to the hygienic conditions given in the Gulf 
standard mentioned in  item (2.3).  
5.3 The raw materials used shall comply with their respective Gulf standards.  
5.4 Potato tubers used shall be suitable for this product and have a high specific 
gravity. It shall comply with the Gulf standard mentioned in item (2.12). 
5.5 Edible salt (Sodium Chloride) used shall comply with the Gulf standard 
mentioned in item (2.1 4). 
5.6 Frying process shall be accomplish by use frying oils comply with  the Gulf 
standard mentioned in item (2.15). 
5.7 The product shall be packaged after frying and salting  but not later than 24 
hours . 
5.8 Maximum permissible levels for filth and natural def ects shall not exceed 5% 
by mass and maximum permissible levels for rot shall not exceed 6% by mass 
according to Gulf standard mentioned in item (2.16). 
5.9 It shall be free from rancidity or any undesirable flavour.  
5.10 Fatty acids shall not exceed 1.5% by mass determined as oleic acid in the 
extracted oil.  
5.11 Not more than 10% by mass of the sticks shall be less than 3 mm nor more 
than 5 mm in width . 
5.12 It shall have a uniform colour ranging between yellow and light brown  and it 
shall have not less t han 95% by mass equal to or lighter than  colour designation 
3 (45 to 54) . 
5.13 Sticks of more than 13 mm in length shall not be less than 90% by mass and 
sticks of more than 19 mm shall not be more  than 80% by mass.  
5.14 Not more  than 50% by mass  of the ch ips shall not contain the outer edge of the 
peeled chips.  
5.15 Pieces which pass through a sieve of 1.27 cm aperture size, shall not exceed 
7% by mass.  
5.16 Moisture content shall not exceed 3% by mass.  
5.17 Oil content shall not exceed 40% on dry mass bas is. 
5.18 Protein content shall not  be less than  6% on dry mass basis.  GULF STANDARD GSO 5/FDS  286/2012  
35.19 Edible salt (sodium chloride) percentage shall not exceed 3% on dry mass 
basis.  
5.20 Total ash content (excluding sodium chloride) shall not exceed 4% on dry mass 
basis . 
5.21 The following substances are permitted : 
5.21.1  Preservatives  
Additives  Maximum Limits  
-Sulphite, bisulphate, meta 
bisulphate (sodium or potassium 
salts)  30 ppm singly or in combination 
determined as sulphur dioxide.  
 
5.21.2  Antioxidants  
Additives  Maximum Limits  
-Ascorbic acid and its sodium or 
potassium salts  200 ppm  
-Butylated hydroxy anisole (BHA)  
-Butylated hydroxy toluene (BHT)  50 ppm singly  
or in combination.  
-Citric acid and its sodium or  
potassium salts  
-Octyl, dodecyl and propyl gallates  50 ppm singly  
or in combination.  
- Dimethyl poly siloxanes  10 ppm based  
on oil mass.  
 
5.21.3  Flavours  
Additives  Maximum Limits  
-Glutamic acid and monosodium 
glutamate  4 g/kg  
 
5.21.4  Emulsifiers  
Additives  Maximum Limits  
-Mono -and diglycerides  
-Stearoyl lactylates  3 g/kg singly  
or in combination.  
 
5.21.5  Miscellaneous  
Additives  Maximum Limits  
-Vitamins  Limited by GMP  
-Spices and condiments  Limited by GMP  
-Tetra sodium pyrophosphate  500 ppm.  
 GULF STANDARD GSO 5/FDS  286/2012  
45.22 The maximum limits of heavy metals contaminants shall be within stated in 
table1:  
 
Table (1) – The maximum limits of heavy metals contaminants  
Component  Maximum Limits  
Arsenic  0.1 ppm  
Lead  0.1 ppm  
Cadmium  0.1 ppm  
 
5.23 Glycoalkaloids (α -Solanine and α -Chaconine) percentage shall not exceed 
20g/100g .  
5.24 Pesticide residues content shall not exceed what is stated in Gulf standard 
mentioned in item s (2.6) and (2.7). 
5.25 Radiation levels in the products shall not exceed what is stated in Gulf standard 
mentioned in item (2. 9). 
5.26 Microbiological limits shall comply with Gulf standard mentioned in item 
(2.11). 
 
6. SAMPLING  
 Sampling shall be made according to the Gulf standard mentioned in  item 
(2.13). 
 
7. TESTING  
 Tests shall be carried out on the representative sample taken according to item 
(6) to determine its compliance with all items of this standard.  
7.1 Rot, filth, natural defects and colour designation tests shall be carried out 
according to Gulf standard mentioned in  item (2. 5). 
7.2 Determination of contaminating metallic elements shall be c arried out 
according to Gulf standard mentioned in  item (2.2).  
7.3 Determination of the percentage of Glycoalkaloids (α -Solanine and α -
Chaconine) shall be carried out according to Gulf standard mentioned in item 
(2.17). 
7.4 Determination of limits of radiation levels shall be carried out according to 
Gulf standard mentioned in item (2. 10). 
 
8. PACKAGING , TRANSPORTATION AND STORAGE  
8.1 PACKAGING  
 Without prejudice to what is stated in Gulf standard mentioned in  item (2.8). 
The following shall be consid ered during packaging  GULF STANDARD GSO 5/FDS  286/2012  
58.1.1 The product shall be packed in suitable, hygienic , clean, dry, sound, not 
previously used, moisture proof airtight containers that do not affect the quality 
of the product.  
8.1.2 The product may be packed under vacuum or nitrogen.  
8.2 TRANSPORTATION  
8.2.1  Packages shall be transported in such a way as to avoid damage, spoilage, high 
temperature sources and direct sunlight . 
8.3 STORAGE  
8.3.1  It shall be stored in dry and well -ventilated stores far away from 
contamination, h igh temperature sources and direct sunlight.  
 
9. LABELING  
 Without prejudice to what is stated in Gulf standard mentioned in  item (2.1)  
and Gulf standard mentioned in  item (2.4)  the following shall be declared on 
the label:  
9.1 The name of product “potato chips” or “potato strips”according to item (4).  
9.2 The statement “processed from fresh potato” . 
9.3 Type of oil used in frying.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GULF STANDARD GSO 5/FDS  286/2012  
6References : 
1. MIL-P-35020D 29 July 1988 “Military specification - potato sticks and chips”.  
2. Malaysian standard 1261 :1992 specification for potato chips .  
3. United states standards for grades of potatoes for chipping 1 January 1997 .  
4. Commission  regulation  (EC) No  1881/2006  of 19 December 2006 “setting 
maximum levels for certain contaminants in foodstuffs”.