هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
مشروعنهائي  
 Final  Standard FDS 
 
 
 
اعداد اللجنة الفنية الخليجيةTC 05  
Prepared by GSO Technical Committee No.  TC 05  
 
 
 
 
 
GSO  05/FDS…:2017  
 
 
 
 
الحلاوة القابلة للفرد 
Spreadable Halawa 
                                
 
 
 
ICS: 76.060 
 
 
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 G SO. 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 لدول الخليج العرب ية هيئة إقليمية تضم في عضويتها الأجهزة للوطنية 
للمواصفات والمقاييس في دول الخليج العربية، ومن مهام الهيئة إعداد المواصفات القياسية بواسطة لجان فنية 
متخصصة. 
قرر مجلس الإدارة  لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في اجتماعه رقم (  ) الذى عقد 
بتاريخ   /  /     هـ ، الموافق    /  /    م اعتماد اللائحة الفنية رقم (   )   " الحلاوة القابلة للفرد"  
 
 باللغة العربية ، التي تم دراستها واعدادها ضمن برنامج عمل اللجنة الفنية رقم ( 5 ) TC No. 5 " اللجنة الفنية
الخليجية لمواصفات المنتجات الغذائية والزراعية" الم درجة في خطة دولة قطر.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 Spreadable Halawa 
 
1. Scope: 
This Gulf Standard is concerned with the requirements to be met  in spreadable Halawa, 
which natural sugars are used in its processing.  
 
2. Complementary  Standards:  
2.1       GSO 9:" Labeling of prepackaged food products"  
 
2.2       GSO 20:"Determination methods for metallic elements contaminated of food stuffs ."  
 
2.3       GSO 21:" Hygienic regulations for food plants and their personnel"  
 
2.4       GSO 150:" Expiration dates  for food products - Voluntary expiration periods"  
 
2.5       GSO 168:" Conditions of storage facilities for dry and packaged food stuffs".  
 
2.6       GSO 839:" Food packages - Part 1: General requirements"  
 
2.7       GSO 988:" Limits of radioactivity levels pe rmitted in food stuffs - Part 1".  
 
2.8       GSO 1000:" Sampling methods for packaged foods".  
 
2.9      GSO  2500 :" Permitted f ood additives  used in food stuffs ".  
2.10    GSO/CAC 19 3:" General Standard for contaminants & toxins in food ".  
 
2.11   GSO/ISO 665 :" Feeding stuffs - Determination of Aflatoxin B1 content "  
. 
2.12   GSO/ISO 6579:" Microbiology food animal feeding stuffs - General Guidelines for the 
detection of salmonella" .  
 
2.13   GSO/ISO 4833:" Microbiology of foods - Horizontal method of microorganis ms: Part 
1: Colony count at 30 degree C by the surface plating technique". 
  
2.14   GSO/ISO 4831:" Microbiological of food and animal feeding stuffs - horizontal 
method for the detection and enumeration of coliform - Most probable number" .  
 
2.15    Gulf Stan dard which the Organization shall be approved concerning with "meth ods 
of test for Halawa Tehenia" .  
2.16 GSO 1016 " Microbiological critical for food products". 
2.17 GSO 2032 "Tehena". 
2.18 GSO 148 " Sugar". 
2.19 GSO 2233 " Requirements for nutrition  infor mation on the label" .  GSO ..  / 2017                                                                                                                               GSO Standard                                                                                                  
 
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3. Definitions: 
3.1    Spreadable Halawa:  
A product obtained by mixing natural sugars or mixture from it, with edible vegetable oils, 
then mix ing with Tehina.  
 
4. Requirements :  
The following requirements shall be met in the produc t: 
 
4.1       The production shall be carried out according to the hygienic requirements mentioned in 
Gulf Standard stated in Item (2.3).  
4.2        Raw materials used in the production shall comply with Gulf Standards specific to each  
4.3       The produc t shall be free from rancidity.  
4.4       The product shall be easy spreadable and free from separated oils.  
4.5       The total ash content shall not exceed 2% by weight.  
4.6       Acid insoluble ash content shall not exceed 0.2% by weight.  
4.7       Acid ity content shall not exceed 2% calculated as oleic acid.  
4.8       Peroxide number shall not exceed 10 milli equivalent from activated oxygen/ kg oil.  
4.9       Additives used shall comply with what mentioned in Gulf Standard stated in Item (2.9).  
4.10     It is permitted to add nuts , peanuts, and pieces  of sugary  fruits, dried fruits, cocoa, or any 
other allowed foodstuffs . 
4.11     The product shall be free from any organic materials as starch, flour, soya bean flour, or 
non-organic as talc.  
4.12     Contaminants and toxins in the products shall not exceed what mentioned in Gulf Standard 
stated in Item (2.10).  
4.13      The product shall be comply with microbiological criteria mentioned in Gulf Standard 
stated in 2.16  
4.14     The radioactive contaminatio n level shall not exceed what mentioned in Gulf Standard 
stated in Item (2.7).  
4.15     The ingredients used in the processing shall be fit for human consumption, food grade and 
comply with Gulf Standard specific for each.  
 
  
 
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5. Sampling:  
 
Samples shall  be taken according to what mentioned in Gulf Standard stated in Item (2.8).  
 
6. Methods of examination and test:  
 
All necessary tests shall be carried out on the samples taken according to Item (5), to indicate it's 
comply with this s tandard according to what mentioned in Gulf Standards stated in It ems 
(2.2,2.11 2.12, 2.13, 2.14,  ). 
7. Packaging, transportation and storage:  
 
           The following shall be consider during packaging, transportation and storage:  
7.1 Packaging:  
            Without prejudice  to what mentioned in Gulf Standard stated in Item (2.6):  
7.1.1  The product shall be packed in suitable containers tightly closed to protect the product from 
humidity and contamination.  
  
7.2 Transportation:  
            Transportation means shall protect  the product from different influences that cause  change 
in its characteristics or damage  it. 
  
7.3 Storage:  
          The product shall be stored in well ventilated stores, far away from  heat sources and direct 
sun , and any materials lead to its contamin ation, taking into account the provisions of GSO 
Standard mentioned in  (2.5).  
 
8. Labeling:  
 
           Without prejudice to what mentioned in Gulf Standards stated in Items (2.1, 2.3), the 
following shall be declared on the labels of the products:  
8.1   List of  sugars used.  
8.2   List of the types of added oils.  
8.3   Net weight when packing.  
8.4   Name of the product shall be "Spreada ble Halawa Tehenia".