هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
مشروع نهائي  
Final  Draft  of Standard FDS 
 
 
 
 
اعداد اللجنة الفنية الخليجية رقم  TC 05 
 
Prepared by GSO Technical Committee No. TC 05 
 
 
 
GSO  05/ FDS      : 2017 
 
 
 
عجينة الطعمية المجمدة  
  Frozen Tamia Paste 
 
 
 
 
 
 
ICS:  67.080  
 
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 الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها  
لإبداء الرأي والملحوظات بشأنها، لذلك فإنها عرضة 
لتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية 
خليجية إلا بعد اعتمادها من الهيئة. 
 
 
 
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تقديم 
 
     هيئة التقييس لدول مجلس التعاون الخليج العربية هيئة اقليمي ة تضم في عضويتها 
أجهزة التقييس الوطنية في الدول الأعضاء، ومن مهام الهيئة إعداد المواصفات القياسية 
واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة. 
 
قرر ( المجلس الفني لـ/ مجلس إدارة ) هيئة التقييس لدول مجلس التعاون لدول الخليج 
العربية في اجتماعه رقم ( ) ا لذي عقد بتاريخ  /  /   ه، الموافق /  /  م اعتماد            
( المواصفة القياسية / اللائحة الفنية )  الخليجية (      / عجينة الطعمية المجمدة) باللغة            
( العربية / الإنجليزية ) التي تم دراستها واعدادها ضمن برنامج عمل اللجنة الفنية الخليجية 
رقم ( TC 05) " اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية " المدرجة في خطة 
دولة قطر. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Frozen tamia paste  
 
 
1- Scope and field of application:  
 This Gulf standard is concerned with the requirements that  shall  be met in  frozen 
tamia past e. 
 
 
2-  Complementary standards:  
2.1 GSO (9) "Labeling of prepackaged foodstuffs".  
2.2              GSO (21)"Hygienic regulations for food plants and their personnel ".  
2.3             GSO (150  -2 ) "Expiration dates for food products – part 2 ". 
2.4         GSO ( 244) "Methods of test for vegetables, fruits and their products, first part  : 
Organoleptic examination, determination of net weight and drain ed weight, 
determination of apparent viscosity, determination of extraneous matter and 
defective fruits  ". 
2.5             GSO (382) "  Maximum allowable limits of pesticide residues in agricultural  
                   and food products - Part 1 ".  
2.6             GSO (383) "  Maximum allowable limits of pesticide residues in agricultural and   
food products - Part  2 ".  
2.7             GSO (5 90)  " Microbiological methods of food examination – Commercial sterility 
test for canned food  ".  
2.8             GSO (839)  "Food packages – Part1: General requirements "  
2.9             GSO (988) "Limits of radioactivity levels permitted in foodstuffs - Part1".  
2.10           GSO  (998) "Methods for detection of permissible radionuclide's limits         
                  in foodstuffs - Part 1: Gamma spectrometry analysis CS134, CS 137  . 
2.11           GSO  (1016 ) "Microbiol ogical criteria for foodstuffs - Part 1".  
2.12  GSO (1287) " Methods of sampling of prepackaged fruit and vegetable products "  
 
 
3-               Definitions:  
   
                  Frozen tamia paste :  
                  It is the product prepared from  shred ding or mashing a mixture of dried peeled 
beans that soaked in water for an appropriate period with each or some of the 
following additions  : 
                   Coriander – parsley  – leek – onions  – garlic  - salt and some spices and packing in 
suitable pac kaging, then freeze it at - 40 ° C and store it at -18 ° C to preserve the 
properties of the final product  
              
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 4-                Requirements:  
4.1 All raw  materials used in the production shall comply with Gulf Standards 
specific to each . 
4.2              The product  shall  keep the  natural  properties . 
4.3              The product  shall free from  undesired  flavour and odor.  
4.4              The product shall be in the form of a smooth paste and easy to form .      
4.5              The moisture c ontent shall not exceed 67%.  
4.6              The protein content shall not  less 8.5% ( Calculated  based on  wet weight ) . 
4.7              Total a sh content shall not exceed 3% (Calculated  based on  dry weight ) . 
4.8           The insoluble ash in the acid shall not exceed  0.3% ( Calculated  based on dry weight 
). 
4.9       The products  shall be prepared  and packaged  with special care under Good  
manufacturing Practice (GMP)  according to the Gulf Standard mentioned in item 
( 2.2 ).   
4.01        The maximum li mits for pesticides residues in agricultural food products shall not 
exceed the limits given in the Gulf standard mentioned in ( 2. 5 ), ( 2.6 ).  
4.10           The radiation requirements shall not exceed the limits given in the  Gulf standard 
mentioned in  ( 2.9 ). 
4.12           Microbiological characteristics shall not exceed the limits given in the  Gulf 
Standard mentioned in item (  2.11 ). 
 
 
5-  Sampling : 
 Samples shall be taken in accordance with the Gulf Standard stated in item             
( 2.12 ). 
 
 
6-  Tests  methods :  
                   Tests shall be carried out on the representative sample taken according to Item            
                  ( 5 ) to determine its compliance with the following testing methods:  
6.1              Determination of net  weight and drained weight, apparent viscosity, extraneous 
matter and defective fruits  accordance to GSO standard mentioned in Item ( 2. 4 ). 
6.2  Determination of  radioactivity according to the Gulf Standard mentioned in item 
(2.10). 
6.3            Microb iological tests shall be carried out according to the Gulf standard mentioned 
in item (  2.7 ). 
 
 
7.  Packing  :  
                   Without prejudice to what has been mentioned i n Gulf standards stated in Item      
( 2.9 ) the product  shall be  packing in  suitable and hygienic container  tightly 
closed to protect the safety and quality  of the product.  GSO       /2017  GSO STAND ARD  
 
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8               Transportation and Storage:  
 
8.1 Transportation:  
 Transportation of the product shall be carried out using means that ensure its 
protection from  damage and contamination.  
 
8.2  Storage:  
8.2.1  The product shall be stored in well -ventilated stores far from sources of heat , 
moisture  and contamination.  
8.2.2            The product shall be stored in - 18 0C and the heat  shall not increase   during  
                   transport ation  than - 10 0C to keep  the final product in a frozen state until it 
arrived of the consumer and must not be frozen after melting . 
 
 
9.  Labeling:  
 Without prejudice to what is mentioned in the Gulf S tandards stated in item ( 2.1) 
the following label shall be declared on the label :  
9.1        The name of the of the product  and address of the packer and  trademark , if any . 
9.2  Net weight.  
9.3  Importer's name, address and country of origin . 
9.4             Storage and handlin g requirements.  
9.5        The expiry date  of the product shall be in accordance with the Gulf standard 
mentioned in item (  2.3 ). 
 
 
 
 
 
 
 
 
 
 
 
 
 
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المراجع الرئيسية Main references                                                                                             
            
 
                                                                
   
 المواصفة القياسية المصرية  Egyptian standards  
رقم 2473  / 2117 ES No.  2473 / 2007  
عجينة الطعمية المجمدة Frozen tamia paste