هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION ( GSO )  
 
 
 
 
 
Final  draft 
 
 
 
GSO5/ FDS 1383/ 2014  
 
 
 
Frozen Carrot  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared by :  
Gulf technical committee for standards of food and agriculture products  
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to change, and may not be referred to it as a Gulf standard, until 
approved by the board of directors  
 
 
 
 
 
 
ICS :  67.080 
  
 
 
 
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 regulation through specialized technical committees (TCs).  
 
GSO through the technical pro gram of committee TC NO.5 " Gulf technical committee for 
standards of food and agriculture products " has update the GSO Standard No.( 1383 / 2002 ) 
" Frozen carrots  "  The Draft Standard has been prepared by ( State of Qatar ).  
 
This standard has been app roved as Gulf Technical regulation by GSO Board of Directors in 
its meeting No…../………..held on      /      /      H,         /       /  and canceled  this standard  and 
replace them  .     
     
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
    4 Gulf  Standard                                                                                        GSO 1383  / 201    
 
  
 
 
FROZEN CARROTS  
 
 
1. SCOPE AND FIELD  OF APPLICATION   
  This Gulf Standard  apply basic requirements and standards descriptive of the 
islands of frozen  carrot  prepared for direct consumption without additional 
manufacturing with the exception of re -packing.  
2.             Complementary refere nces 
2.1 GSO 9 “Labelling of prepackaged foods”.  
2.2 GSO 1287 “Methods of Sampling of Prepackaged Fruit and Vegetable Products”.  
2.3 GSO 20 “Methods for the Determination of Contaminating Metallic Elements”.  
2.4 GSO 21 “Hygienic Regulations for Food Plants  and their Personnel”.  
2.5 GSO 244 “Methods of Test for Vegetables, Fruits and their Products, Part 1: 
Organoleptic Examination, Determination of net Weight and Drained Weight, 
Determination of Apparent Viscosity, Determination of Head -space, 
Determination  of Extraneous Matter and Defective Fruits”.  
2.6 GSO 150  “Expiration Periods for Food Products – part 2"  
2.7 GSO 323 “General Requirements for Transportation and Storage of Chilled and 
Frozen Foods”.  
2.8 GSO 382 “Maximum Limits for Pesticide Residues in A gricultural and Food 
Products – Part 1”.  
2.9 GSO 383  “Maximum Limits for Pesticide Residues in Agricultural and Food 
Products – Part 2”.  
2.10 GSO 839 “Food Packages – Part 1: General Requirements”.  
2.11 GSO 988 “Radiation Levels Allowed in Foodstuffs – Part 1”.  
2.12 GSO 998 “Methods of Detecting Radiation Levels Allowed in Foodstuffs – Part 
1: Spectrophotometric Analysis of Gamma Radiation”.  
2.13 GSO 1016 “Microbiological  Limits of  Food Articles  and Foodstuffs – Part 1”.  
2.14 GSO (229) " " Analysis of p esticide residues : recommended methods   
2.15 GSO /CAC 193 " General Standard for contaminants & toxins in food  ". 
    4 Gulf  Standard                                                                                        GSO 1383  / 201    
 
 3. DEFENITIONS  
3.1 Frozen carrots: Food product prepared from fresh, clean, sound roots of carrot 
varieties conforming with the characteris tics of the species Daucus carrota L.  
from which the leaves, green tops, peel, and secondary roots have been removed 
and which have been washed and may or may not be blanched.  
3.2 Quick freezing: The process of subjecting the product to freezing in appropr iate 
equipment. This freezing operation shall be carried out in such a way that the 
range of temperature of maximum crystallization is passed quickly. The quick 
freezing process shall not be regarded as complete unless and until the product has 
reached –18oC at the thermal centre after thermal stabilization.  
3.3 Green tops: Green parts in carrots roots.  
3.4 Extraneous Vegetable Material (EVM): Harmless vegetable materials which does 
not consist of carrot roots.  
3.5 Misshapen: Units showing branching, twisti ng or other forms of distortion which 
detract seriously from the appearance of the products (styles: whole and finger).  
3.6 Major Blemishes: Units with one or more black, dark brown and other intensely 
discolored areas due to disease, insect damage, inadeq uate tapping or 
physiological factors covering an area or aggregates area greater than that of a 
circle  6 mm in diameter, which detract in a major way from the appearance of the 
product.  
3.7 Blemishes: As in item 3 -6 but the diameter should be greater tha n 3 mm and 
smaller than 6 mm, other types of discoloration which detracts noticeably but not 
in major way from the appearance of the product.  
3.8 Unpeeled: Units showing noticeable unpeeled areas larger than a circle of 6 mm 
diameter.  
3.9 Damaged: Units wh ich are crushed or broken.  
3.10 Cracked: Crackers greater than 2 mm wide or other splits which detract materially 
from the appearance of the products (styles: whole and finger).  
3.11 Greening: Units showing green coloration extending down the shoulder or g reen 
ring at the top (whole and finger styles) and units with green discolouration (other 
styles).  
3.12 Small pieces: Units less than 25 mm long for the styles “whole, conical and 
cylindrical”, “finger”,  “halved”, “quartered” and “shoestring or julienne” units 
less than one third the volume of the standard product of the other styles.  
 
 
 
    4 Gulf  Standard                                                                                        GSO 1383  / 201    
 
 4. STYLES  
4.1 Whole  
4.1.1  Conical and cylindrical cultivates (e.g. Chantenay and Amsterdam types) consist 
of carrots which , after processing, retain the approximate conf ormation of a 
whole carrot. The shortest diameter at the greatest circumference measured at 
tight angle to the longitudinal axis shall not exceed 50 mm. The variation in 
diameter between the largest and smallest carrot shall not exceed 4:1.  
4.1.2  Spherical  cultivators (e.g Paris type) consist of fully mature carrots of a round  
shape of which the largest diameter in any direction shall not exceed 45 mm.  
4.2 Finger: Carrots of the cylindrical type, including sections obtained thereof by 
transverse cutting, b eing not less than 30 mm long.  
4.3 Halved: Carrots cut longitudinally into two approximately equal halves.  
4.4 Quartered: Carrots cut longitudinally into four approximately equal sections.  
4.5 Sliced length wise: Carrots sliced approximately longitudiually , either smooth or 
corrugated into four or more units of approximately equal size not less than 20 
mm long and not less than 5 mm in width measured at the maximum width.  
4.6 Shoestring or julienne: Carrots cut longitudinally, either smooth or corrugated, 
into steps. The cross section shall not exceed 5 mm (measured at the longest side 
of the cross section).  
4.7 Sliced or ring cut or roundels: Carrots cut, either smooth or corrugated, at  right 
angle to the longitudinal axis into sections, having a minimum t hickness of 3 mm, 
a maximum thickness of 10 mm and a maximum diameter of 50 mm.  
4.8 Pieces: Carrots cut cross -wise into slices having a thickness greater than 10 mm 
but less than 20 mm or whole carrots which are halved and then cut cross -wise 
into section or sections of carrots that may be irregular in shape and size and 
which are larger than ring cut or double diced.  
4.9 Diced:  Carrots cut into cubes with edges not exceeding 12.5 mm.  
4.10 Double dice: carrots cut into uniformly shaped units having a cross  section that is 
square and of which the longest dimension is approximately twice that of the 
shortest dimension the shortest dimensions not exceeding 12.5 mm.  
4.11 Other styles  
 Any other presentation of the product shall be permitted provided that:  
4.11. 1 It shall be sufficiently distinctive from other forms of presentation laid down in 
this standard.  
4.11.2  It shall meet all other requirements of this standard and not confusing or 
misleading the consumer.  
    4 Gulf  Standard                                                                                        GSO 1383  / 201    
 
  
4.11.3  It shall be labeled adequately to avoid mixing or misleading the consumer.   
4.12 Tolerance for styles  
 A tolerance of 10% by weight of non -conforming units applies to the whole style 
and 20% for all other styles.  
5. SIZING  
5.1 Cylindrical, conical and spherical cultivators shall be size -graded a s follows:  
5.1.1  Cylindrical cultivators  
 Size designation     Diameter  
 Small      6 – 23 mm  
 Medium      23 – 27 mm  
 Large      Greater than 27 mm  
5.1.2  Conical cultivators  
 Size designation     Diameter  
 Small      10 – 30 mm  
 Medium      30 – 36 mm  
 Large      Greater than 36 mm  
5.1.3  Spherical cultivators  
 Size designation     Diameter  
 Very small     6 Less than 18 mm  
 Small      Between 18 and 22 mm  
 Medium      Between 22 and 27 mm  
 Large      Between 27 and 35 mm  
 Extra large     Over 35 mm.  
5.2 Tolerance for si ze 
 If presented size graded the product shall contain not less than 80% by mass of 
carrots of the declared size.  
6. REQUIREMENTS  
6.1 Carrots shall be of a reasonable uniform colour conforming to the colour 
characteristics of the variety.  
6.2 Shall be clea n and sound.     4 Gulf  Standard                                                                                        GSO 1383  / 201    
 
 6.3 Shall have a normal flavour and odour, free from foreign flavour and odour, 
taking into consideration added optional ingredients.  
6.4 Shall be free from objectionable tough parts.  
6.5 Shall not be misshapen (this regards whole and finger c arrot style only).  
6.6 Shall be reasonably free from blemishes.  
6.7 Shall be reasonably free from mechanical damage (this regards whole and finger 
carrot style only).  
6.8 Shall be reasonably free from green tops.  
6.9 Shall be reasonably free from extraneou s vegetable materials.  
6.10 Shall be reasonably free from unpeeled areas.  
6.11 These optional ingredients can be added:  
6.11.1  Salt (sodium chloride), sucrose, invert sugar syrup, dextrin, glucose syrup, dried 
glucose syrup, fructose, fructose syrup, citri c acid, sodium hydroxide according to 
good manufacturing practice .  
6.11.2  Aromatic Herbs and spices, stock or juice of vegetables and aromatic Herbs, 
garnishes composed of one or more vegetables (e.g. lettuce, onion, pieces of green 
or red peppers, or mix tures of both) up to a maximum of 10% m/m of the total 
drained vegetable ingredient.  
6.12 Microbiological limits shall not exceed the limits given in GSO Standard  
mentioned in item (2.13).  
6.13 Pesticide residues shall not exceed the limits given in GSO S tandard  mentioned 
in items (2.8) and (2.9).  
6.14 Radiation levels shall not exceed the limits given in GSO Standard  mentioned in 
item (2.11).  
6.15 Contaminating metallic elements limits shall not exceed the limits given in GSO 
Standard  mentioned in item  (2.15).  
6.16 Shall be free from preservation and synthetic colouring matters.  
6.17 Shall be free from parasites insects and their parts.  
6.18 It shall be prepared, processed and prepackaged under sanitary conditions in 
accordance with GSO Standard  mentio ned in item (2.4).  
6.19 Standard sample unit  
6.19.1  1000 gm for extraneous vegetable materials and small pieces.  
6.19.2  100 units for whole, finger, halved and quartered styles.  
6.19.3  400 gm for diced, double diced, shoestring, julienne, sliced or ring cu t, sliced 
lengthwise and pieces styles.     4 Gulf  Standard                                                                                        GSO 1383  / 201    
 
 6.20 Classification and tolerances for visual defects  
 For tolerances based on the standard sample unit indicated in item (6.19) visual 
defects shall be assigned points in accordance with tables 1 and 2. The maximum  
number of points shall not exceed the total allowed points given under categories 
A and B or the overall total.  
Table 1 – Whole, Finger, Halved and Quartered Styles  
Defect   Classification  Categories  Overall Total  
   A B  
Misshapen    2   
Major blemishes     2  
Blemishes     1  
Unpeeled areas   Each unit   1  
Damaged    2   
Cracked    1   
Greening     1  
Total allowable points:    25 30 40 
Small pieces:    Not to exceed 15% m/m  
EVM:               Not to exceed 2 pieces or 1 g/1000 g.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
    4 Gulf  Standard                                                                                        GSO 1383  / 201    
 
  
 
 
Table 2  
Ring cut, Sliced lengthwise, Diced, Double diced, Shoestring and Pieces  
Defect   Classification  Categories  Overall Total  
   A B  
Misshapen    2   
Major blemishes   Each 4 grams of   1  
Blemishes   affected material  1    
Unpeeled areas    1    
Greening    1    
Total allowable 
points:  a) Ring cut, sliced 
lengthwise and 
pieces;   
26  
8  
26 
 b) Diced and double 
dice;   
13  
4  
13 
 c) Shoestring/Julienn
e 20 4 20 
         
Damaged and small pieces: Not exceeding 25% m/m damaged not exceeding 10 m/m  
EVM:  Not to exceed 2 pieces or 1 g/1000 g.  
      
    4 Gulf  Standard                                                                                        GSO 1383  / 201    
 
 7. SAMPLING  
 Samples shall be taken according to GSO Standard  mentioned in item (2.2).  
8. TESTING  
 Shall be carried out on the representative sample taken according to item (7) to 
determine its complian ce with all items of this standard.  
8.1 Tests for determination of net weight, defective units and organoleptic 
examination shall be carried out according to GSO Standard  mentioned in item 
(2.5).  
8.2 Determination of pesticide residues shall be carried ou t according to GSO 
Standard  mentioned in item (2.15).  
8.3 Determination of contaminating metallic elements shall be carried out according 
to GSO Standard  mentioned in item (2.3).  
8.4 Detection of limits of radiation levels shall be carried out according to GSO 
Standard  mentioned in item (2.12).  
9. PACKAGING  
 Without prejudice to what is stated in GSO Standard  mentioned in item (2.10).  
9.1 Packaging used for frozen carrots shall protect the organoleptic and other quality 
characteristics of the product.  
9.2 Protect the product against microbiological and other contamination.  
9.3 Protect the product from dehydration and leakage.  
9.4 Not pass on to the product any odour, taste, colour or other foreign characteristics 
throughout the storage, handling and dist ribution of the product up to the time of 
final sale.  
9.5 Bulk packages are allowed.  
9.6              TRANSPORTATION AND STORAGE  
 Without prejudice to what is stated in GSO Standard  mentioned in item (2.7), the 
temperature of the product shall not exceed  –18oC during transportation and 
storage.  
 
 
 
 
 
    4 Gulf  Standard                                                                                        GSO 1383  / 201    
 
 10. LABELLING  
* Without prejudice to what is stated in GSO Standard  mentioned in items (2.1) the 
following shall be declared on each packages.  
10.1 Type and style of the product according to item (4).  
10.2 Size according to item (5).  
10.3 The phrase “should be kept at a temperature not exceeding  –18oC until 
consumed”.  
10.4 Optional food additives added to the product with the percentage of each.  
10.5 Expiration periods for product according to GSO standard m entioned in item 
(2.6).  
10.6 In the case of quick frozen carrots in bulk the information shall either be placed 
on the container or be given in accompanying documents, except the name of the 
product and the name and address of the manufacturer or packer sh all appear on 
the container.