هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
   
Final draft  
 
 
 
GSO5/ FDS ---/ 2008  
 
 
اشتراطات تداول الأغذية الجاهزة للأكل  
Requirements for handling of Ready – to – eat foods  
 
  
 
 
 
 
 
 
 
 
 
Prepared  by:  
GSO Tec hnical Committee for sector standards of food and agriculture products  
 
This documents is a draft Gulf standard circulated for comments, It is therefore 
subject to alteration and modification and may not be referred to as Gulf 
standard until approved by GS O Board of Directors.  
 
 
 
 
 
 
 
 
 
 
 
  
 
FORWARD  
 
Standardization Organization for GCC (GSO) is a regional Organization which 
consists of the National Standard Bodies of GCC member States.  
 
One of GSO main functions is to issue Gulf Standard/ Technical regula tion 
through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No: (5) "Technical Gulf 
committee for food and agriculture product standards" has prepared this 
standard by state of Qatar .This draft has been prepare d after review the Arabic, 
foreigner and international standards and related compiled references .  
 
This standard has been approved as Gulf Technical regulation by GSO Board of 
Directors in its meeting No…../………..held on      /      /      H,         /       /       
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf standard                               GSO …/2008  
 
 1 Contents  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
1. Scope and field of application  
2. Complementary  references  
3. Definitions  
4. Requirements  
4.1 General requirements  
4.2 Requirements for inputs and ingredients  
4.3 Requirements for area for preparation  
4.4 Requirem ents for food preparation  
4.5 Requirements for the transport of prepared food  
4.6 Requirements for street food marketing  
4.7 Requirements for protect and sale of food  
4.8 Requirements for vendors  
5. Expiry dates:  
5.1 Bakery products  
5.2 Fresh fr uits and vegetables  
5.3 Other product  
6    Technical terms  
7     References  Gulf standard                               GSO …/2008  
 
 2  
Requirements for handling of Ready to -eat foods  
 
1.    Scope and field of application:  
This Gulf standard is concerned with t he requirements for handling of 
Ready – to – eat foods, handling, preparation , its requirements, keeping and 
its expiry dates.  
 
2.    Compliment ary references:  
2.1 GSO  (9): "Labelling of prepackaged food stuffs".  
2.2 GSO  (21): "Hygienic regulations in food plants and their personnel "  
2.3 GSO  (149): "Unbolted drinking water".  
2.4 GSO  (123): "General requirements for fresh fruit s and vegetables".  
2.5 GSO (150): "Expiration dates for food products".   
2.6 GSO (168): "Requirements of storage facilities for dr y and canned food 
stuffs ".  
2.7 GSO (323): "General requirements for transportation and storage of chilled 
and frozen foods".   
2.8 GSO (815): "Code of hygienic practice for preparation, transportation, 
handling and storing of fresh meat".  
2.9 GSO  (1002) : "Chicken eggs".  
2.10 GSO  (1026): "Code  of hygienic practice for preparation, transportation, 
handling and storing of fresh fish".  
2.10 3.    Definitions:  
3.1 Ready  – to – eat food:  
Any food (including beverages) which is normally consumed in its raw 
state or any food handled, processed, cooked or other wise prepared into a 
form in which it is normally consumed without further processing".  
 
3.2 Perishable  food:  
Food that consists wholly or partly of milk, milk products, eggs, meat, 
poultry, fish or s hell fish, or ingredient that are capable of supporting the 
progressive growth of microorganisms that can cause food spoilage or food 
poisoning and other food borne illness.  
 
3.3 Street  foods:  
Ready to eat foods and beverages, prepare and/ or sold in stre ets and other 
similar public places.  
 
3.4 Food  handler:  
Any person who directly touches  packaged or unpackaged food, food 
equipments, utensils or food contact surfaces.  
 
 
 Gulf standard                               GSO …/2008  
 
 3  
3.5 Contaminant :  
Any biological or chemical agent, foreign matter, or other subs tance s not    
intentionally added to food which may comprise food safety or suitability.  
 
3.6 Contamination : 
The introduction or occurrence  of a contamination in food or food 
environment.  
3.7 Disinfection : 
The reduction, by means of chemical agents and/o r physical methods, of the 
number of microorganisms in the environment, to a level that does not 
comprise food safety or suitability.  
 
3.8 Food  hygiene:  
All conditions necessary to ensure the safety and suitability of food at all 
stage of the food chain.  
 
3.9 Mobile  vender:  
Any person with/without a vehicle going from place to place for the 
purpose of preparing, serving, distributing or delivering street foods.  
 
3.10 Food poisoning:  
A case strucked person or more with the same illness symptoms as a res ult 
to consumed the same food, and produced from the arrival of food which 
contain microbe or its secreted poison or some poison chemical matters to 
the human.  
 
3.11 Food spoilage:  
Undesire change in food appear in physical characteristics as color, tast e, 
odour and texture or which caused with the affect of microorganisms or by 
chemical composition of food product.  
 
3.12 Food  containers:  
Any food grade containers such as  cans hermetically sealed containers. 
sealed jars, milk bottles or cans and similar  containers with seals.  
 
3.13 Street food center:  
Any public place designated by the relevant authority for the preparation 
and sale of street foods.  
 
3.14 Water container:  
Any form of food grade container wh ich is used for the purpose of stori ng  
and h as not been previously for any other purpose which could caused 
contamination  of the water stored in it.  
 
 
 
 
 Gulf standard                               GSO …/2008  
 
 4 4.    Requirements:  
4.1    General requirements:  
 
4.1.1 The place s  for preparation, handling and sale of ready to eat foods shall be 
comply wit h Gulf standard mentioned in item (2.2).  
 
4.1.2 Raw materials used in ready to eat foods shall be comply with Gulf 
standards specification each.  
 
4.1.3 Ready to eat foods shall be free from pig products and alcohols.  
 
4.1.4 Water used in the washing and  preparation of ready to eat foods shall be 
comply with Gulf standard mentioned in item (2.4).  
 
4.1.5 Persons for the processes of purchasing and preparing these foods shall be 
free from ills and pestilences according to Gulf standard mentioned in item 
(2.2).  
4.1.6 Food storing process used in the preparation of the product shall be 
comply to what has mentioned in Gulf standard stated in item (2.2).  
 
4.2 Requirements for inputs and ingredients:  
 
4.2.1 Purchase of inputs and ingredients:  
 
4.2.1.1 Purchas e input and ingredients from authorized retailers or approved 
source, under adequate storage conditions, with refrigeration / freezing 
(perishable items), stored on shelves or boxes and protected from 
contamination.  
 
4.2.1.2 Purchase packaged inputs and i ngredients that bear a manufactures 
name, and do not purchase food products that are unlabelled and/or without a 
clearly stated shelf life, and the labels shall be comply with Gulf standard 
mentioned in item (2.1).  
 
4.2.1.3 Only purchase inputs and ingred ients whose orgaroleptic properties are 
correspond to the specific characteristics or nature of the fresh food are raw 
material and that do not show signs of any kind of alteration and/or 
adulteration.  
4.2.1.4 Only purchase perishable inputs and ingredien ts maintained at adequate 
temperature.  
 
4.2.1.5 Only purchase food products in quantities that correspond to adequate 
storage / preservation capacity.  
 
4.2.2 Transport, reception and storage of in puts and ingredients:  
4.2.2.1 Transport of all purchased product in adequate conditions, avoiding 
hazard of chemical, physical or biological contamination and spoilage of the 
goods, mentioning or adequate temperature, and isolating each item to 
prevent cross -contamination, it should not be transported foods prod ucts 
together with toxic and/or chemical substance (disinfectants, detergent, 
pesticide. etc). For packaged product follow the manufacturers instructions Gulf standard                               GSO …/2008  
 
 5 on the label and/or storage conditions complying with general principles of 
food hygiene and legal pro visions in force.  
 
4.2.2.2 The vehicle, containers and packaging used for transportation should be 
adequately clean, and should have sufficient internal space and comply with 
Gulf standard mentioned in item (2.5).  
 
4.2.2.3 Inputs and ingredients must be received and kept in clean places, meat, 
fish and other perishable products should be placed on containers under 
refrigeration and/or freezing, and bulk commodities in clean containers.  
 
4.2.2.4 Shelves, boxes and storage places, should be clean and prote cted from 
dust and other contamination agent.  
 
4.2.2.5 Keep recipients containing food clearly labeled in separated areas from 
non-edible product like soap, disinfectants, pesticides and other topic 
substances.  
 
4.2.2.6 Rotate the stock of products on a first in, first out basis.  
 
4.2.2.7 Keep the food protected from contamination by pests (insects, rodents, 
and other biological agent.  
 
4.3 Requirement for the area of preparation:  
 
4.3.1 Areas where food is prepared:  
 
4.3.1.1 The designation of these a reas should be comply with has been 
mentioned in Gulf standard stated in item (2.5).  
 
4.3.1.2 They should be sufficient lit. keep as clean at all times, and suited as 
possible for from any source of contamination (rubbish, waste. Water, 
animals).  
 
4.3.1. 3 Equipments should be made from appropriate materials for easy cleaning 
and disinfecting.  
 
4.3.1.4 Containers for water storage should be clean.  
 
4.3.1.5 Waste water should be adequately disposed of and not present a hazard 
to potable water, food, surro unding area or food handlers.  
 
4.3.1.6 The working area, including surfaces in contact with food (utensils table 
surface, cutters, water outlets, etc) should be in good condition and properly 
maintained and should be washed with potable water and disinfec tants.  
 
4.3.1.7 Do not use, for food, containers previously used for substance that are 
toxic or harmful to human health, such as insecticides, paints or motor oil.  
 
4.3.1.8 Do not keep fuel, toxic substances in or inflammable products in direct 
content with food, working shall be carried out out according to relevant 
authority.  
 
 
 Gulf standard                               GSO …/2008  
 
 6  
 
4.3.2 Outdoor places:  
 
4.3.2.1 It should be clean and protected from sum, dust and wind and should not 
be in direct with public and consumers.  
 
4.3.2.2 Equipments, such as stoves or similar appliances, must be contracted and 
maintained safely and adequately.  
 
4.3.2.3 The potable water supply should be sufficient for all needs, and when not 
from a public source of potable water, the water mist be of similar quality.  
 
4.3.2. 4 The area where the food is prepared should be at least off the ground and 
suitable for the quantity of food prepared, handled and kept.  
 
4.3.2.5 Surrounding area should be clean, good maintenance and disinfected.  
 
4.3.3 Hygienic facilities:  
 
4.3.3.1 T ransported of water should be kept in an appropriate containers (easy to 
clean, non -toxic material and hermetically sealed) to preserve the water and 
prevent contamination.  
 
4.3.3.2 Containers, utensils and working surfaces for food, should be of a non -
toxic material, easy to clean and resistant to high temperature when used for 
cooking.  
 
4.3.3.3 Determination and disinfectants used to clean and disinfect working 
surfaces and utensils, should as far as possible, be non -toxic and non -
corrosive.  
4.3.4 Hygi enic practice:  
 
4.3.4.1 Person in content with directly or indirectly foods, should be in a state of 
health complying with requirements mentioned in Gulf standard stated in 
item (2.2).  
 
4.3.4.2 Hair must be comply cover during food handling and preparing , nails 
should be short and clean.  
 
4.3.4.3 Pearson's in content with food, should refrain from spitting, sneezing, 
smoking or behavior / habits that can compromise food safety.  
 
4.3.4.4 Food handlers should wear appropriate clean clothes and should be 
changed every day.  
 
4.3.4.5 Pearson's content with food should not wear rings or bracelets while 
handing food.  
 
4.3.4.6 Hands should be carefully washed with potable water and infecting soap 
after use of the toilet or direct handling of fresh foods, such as meat, fruit and 
vegetables, and before handling of prepared or semi – prepared foods.  
 
4.3.4.7 Pearson's should be trained in the hygienic handling of food to protect 
food at all time.  
 Gulf standard                               GSO …/2008  
 
 7 4.3.4.8 Utensils, dishes, glasses, water outlets and working surf aces. Should be 
cleaned and disinfected after each instance of food preparation.  
 
4.4 Requirements for food preparation:  
 
4.4.1 Requirements for preliminary preparation:  
 
4.4.1.1 Fruits and vegetables:  
 
a.   only used fruits and vegetables that have bee n protected from contamination 
and properly conserved.  
 
b.   Select sound and suitable fruit and vegetables and fit human consumption 
and should be comply to what has been mentioned in Gulf standard stated in 
(2.3).  
 
c.   Wash and disinfect fruit and veg etables before using then directly or as a 
food ingredient.  
 
d.   Prepare each kind of fruit and vegetable in the appropriate manner and 
according to its intended use.  
 
e.   Peel  , Squeeze and/or cut, as appropriate, fruits and vegetables with 
appropriat e and hyienized equipment s and utensils.  
 
f.   keep previously prepared fruits and vegetables in hygienized and properly 
covered recipient at suitable temperature.  
 
4.4.1.2 Fresh meat and fish:  
 
a.   When necessary, thaw frozen meat and fish in refrigera tor, a microwave can 
be used to accelerate thawing, Avoid thawing at room temperature.  
 
b.   Handle fresh meat and fish in such away as to prevent direct as indirect cross 
contamination of the working surfaces, utensils and other food product it 
should be  comply with what has been mentioned in Gulf standard stated in 
item (2.6) when preparing handling and storage of fresh meat.  
 
c.   Clean the fresh meat and fish, removing undesirable parts, when necessary.  
 
d.   It should be comply with what has been in tended in Gulf  standard stated in 
item (2.9) when preparing, transporting, handling and storage the fish.  
 
4.4.1.3 Other foods:  
 
a.    Cheeses, sausage, salami and similar foods:  
 
a.1  Avoid content with hand, conduct all operations such as slicing, cutt ing, 
grinding with appropriate instruments and avoid exposure at room 
temperature.  
 
a.2  Prepare to amount necessary for a mutinous of four hours of work.  
 
a.3  Food can talners and packaged foods should not present any alteration 
(corrosion visual alter ation, etc).  
a.4 Grains flour , sugar , salt and similar products should not contain evident 
humidity and should be kept in appropriate covered containers to prevent 
alteration and contamination .  Gulf standard                               GSO …/2008  
 
 8 a.5 Do not use raw eggs in the preparation of foods and be verages intended for 
direct consumption , that are not to be cooked afterwards, the egg shall be 
comply with Gulf Standards mentioned in item (2.8) .  
a.6 The manufacturer should be provided instructions on storage and use , which 
would comply with rules of  hygiene .  
 
4.4.2 Requirements of final preparation :  
4.4.2.1 Cook the food at sufficient temperature , noting corresponding in colour,                                     
aspect or consistency .  
4.4.2.2 Protect the food after cooking ,from all possible so urces of 
contamination , if prepared food is to be seasoned with uncooked ingredients, 
it should be before direct consumption .  
4.4.2.3 The time between preparation and consumption , should not be exceed as 
follows :  
a – Up to 6 hours when foods are kept a t a temperature above 60˚c .  
b – Up to one day when foods are kept at a maximum temperature of 5˚c , 
provided that time for hot foods should not be more than 3 hours to reach a 
temperature of  5˚c .  
c – Reheat only once refrigerated food completely to a te mperature of 70˚c , 
immediately before consumption.  
d – Sandwiches prepared at sales point should be prepared at the moment of 
consumption .  
e – Fresh salads and fresh fruit, should preferably prepared at time of 
consumption .  
f –  Fresh salad (vegetable with added mayonnaise or other salad creams , 
cheese , Lancheon…etc) should be kept below 5˚c from preparation to final 
consumption .  
g – Foods to be cooked or heated immediately before consumption , should be 
kept below 5˚c .  
h – Only prepare the foods wh at can be sold in a day .  
 
4.5 Requirements of the transport of prepared foods :  
4.5.1 Vehicles for the transport of prepared foods should have a separate 
compartment protected from direct sun , dust , rain and other contaminants.  
4.5.2 The compartment to transport prepared foods should be made of 
appropriate material for the transportation of food and easy to clean .  
4.5.3 The transportation of waste foods  should be separated from transport 
vehicles of foods .  
4.5.4 foods should be transported in appropria te containers ( made of non –toxic 
materials and throughly cleaned and disinfected ), properly sealed and 
protected from contamination .  
4.5.5 The temperature should be controlled , avoiding room temperature 
exposure of foods that must be kept hot or refri gerated .  Gulf standard                               GSO …/2008  
 
 9 4.5.6 When the transportation time exceeds two hours, the  food container should 
be placed I thermal boxes .  
4.5.7 Place prepared hot foods in thermal boxes separate from prepared cold or 
chilled foods,  use thermal different boxes of these two typ es of prepared 
foods .  
 
4.6 Requirement of street food marketing :  
 
4.6.1 The sales stall (kiosk , barrow , mobile stall – etc ) should be built 
of solid material and should be sufficiently high from the ground to 
be easily sanitized .  
4.6.2 The sales stall and its surrou nding should be kept clean , free of 
litter and in good condition .  
4.6.3 When sales stall not in use , it should be kept under cover and be 
kept in a clean place .  
4.6.4 The outdoor sales area should not be used for any other purpose .  
4.6.5 The outdoor sales area should b e located in a zone determined by 
the authorities so that is protected from contaminant sources and 
from animals.  
4.6.6 The sales area should be free from personal belongings , such as 
clothes , foot wear , blankets , tobacco …etc.  
4.6.7 Adornments ,such as vases with  or without flowers or plants and 
other items may be placed in such away that they do not represent a 
source for food contamination .  
 
4.7   Requirements for protection and sale foods :  
4.7.1 Food and beverages should be served using disposable plates , 
utensi ls , g lasses and napkins , used disposable items should be 
deposited in to a suitable and separate containers .  
4.7.2 Leftovers in dishes , glasses …etc should be deposited in covered , 
secure and appropriate containers to avoid attracting domestic 
animals .  
4.7.3 Take – away food should be wrapped in unused non – 
contaminating paper and or plastic. The use of printed plastic or 
paper is for biden .   
4.7.4 When hot food been chilled , reheating must be at above 70˚c .  
4.7.5 Salt , sugar , mustard , ketchup , mayonnaise and similar products 
to be used by the consumer should be supplied in dispensers that 
will avoid their contamination .  
4.7.6 Utensils used to server food portions for consumption should be 
cleaned and disinfec ted when necessary .  
4.7.7 Avoid direct hand contact with ready –to- eat food of any kind , 
including peeled fruits .  Gulf standard                               GSO …/2008  
 
 10 4.7.8 Do not handle money and similar things when preparation of food , 
when necessary , wash and disinfect hand before preparing food .  
4.7.9 If the outdoo r point of sale is a vehicle , the driver 
should be duly separate from the compartment used for final food 
preparation , storage or sale .  
 
4.8   Requirements of vendors :  
4.8.1 Waste containers should be kept far from the food handling area 
and have a lid , and should be of resistant materia l , water proof and 
easy to clean .  
4.8.2 Waste water should be collected and disposed of separately from 
solid waste ,and disposed in the public drain age system , and not 
thrown on to the ground or in to surface water such rivers and 
lakes.  
4.8.3 Solid waste should b e disposed of according to municipal 
regulations .  
4.8.4 Food waste should be disposed of in such a way as not to attract 
insects and animals such as flies , dogs and cats .  
4.8.5 Pest control should be carried out in accordance with municipal 
regulations .  
The applic ation of chemical substances for pest control should only be done 
by authorized technical personnels. The procedure should avoid the 
contamination of food, personnels and the environments.    
 
5- Expiry  dates for fresh foods and ready – to- eat foods :  
 
5.1 Bakery products:  
 
Product  Storage at normal 
atmosphere 
(conditioning)  Storage at refrigerated  
( +1 to +4 ) ˚c 
- Normal bread , croissant 
cake 2 days  7 days  
- Cake , flat cake , sponge 
cake, chocolate cake , fruit 
cake  2 days  7 days  
- Pound cake , baked rolls  3 days  7 days  
- Cheese cake  NO 7 days  
- Ready cake  2 Weeks  One month  
-Stuffed cake with cream  NO 2 days  
- Doughnut cake  2 days  2 days  
 Gulf standard                               GSO …/2008  
 
 11 5.2 Fresh fruits and vegetables:  
 
Product  Storage at normal 
atmosphere (conditioning)  Storage at 
refrigerated  
( +1 to +4 ) ˚c 
- Apple , beets , artichokes 
whole  2 days  7 days  
-Apricots , Avocados, peaches 
plums  , kiwi  One  days  4 days  
- Citrus , papaye , mango , 
pears  3day  7 days  
- Grapes  One  days  7 days  
- Melons  One day (sliced)  3 days ( sliced )  
- Leaf vegetables  NO One day  
- Berries , cherries ,bananas  NO 2 days  
- Cucumbers , squash , peppers  NO 4 day s 
-Egg plant  One day  3 days  
- Lettuce , Mushrooms , Okra 
tomatoes , beans , asparagus  NO 3 days  
- Celery, fresh herbs , Leeks  NO 7 days  
- Onion  2 weeks  2 months  
 
5.3 Other products:  
Product  Storage at 
refrigerated  
( +1 to +4 ) ˚c Notes  
- Fresh fruit drin ks One day  Not 
freezing  
- Chicken parts, cakes with minced chicken meat 
cooked poultry , minced chicken or turkey meat  , 
proceed chicken meat sealed in packages , chicken 
pieces covered with brother or gravy, makaronea salad 
, stuffed beefor lamb meat ,cakes with minced meat 
,beef or lamb meat for grill, smoked meat riceses .   
 
 
One day   
- Boneless fish piceses , loboster , oyster, minced meat 
, liver, susages , whole or piceses turkey   2 days   
- Ready meat slices ,salads except tomatoes, beef or 
lamb meat  3 days   
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