Gulf Standard                                                                                                             GSO …/2013  
 
 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO ) 
 
 
Final  draft  
GSO/ FDS…./2013  
  
 
 Fruits and vegetables and their products -  
  Frozen garlic  
  
 
 
 
 
 
Prepared by:  
 Gulf technical committee for sector standards of  
Food and agriculture products  
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to alteration and modification, and may not be referred as a Gulf standard, 
until appr oved by the Board of Directors                                                                                                                                       
 
ICS: 67:080. 20 Gulf Standard                                                                                                             GSO …/2013  
 
 
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) “Gulf technical 
committee for sector Standards of Foods and Agricultural products” has prepared 
the Gulf Standard  for " Fruits and vegetables and their products -Frozen garlic  "   . 
The draft Standard has been prepared by State of Qatar.  
This Standard has been approved  as a Gulf Technical Regulation by GSO Board of 
Directors in its meeting No. (    ), held on     /    /     H,      /      /     G.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/2013  
 
  Fruits and vegetables and their products -  
Frozen garlic  
1-Scope:  
This Gulf Standard is concerned with the requirements which shall be met in frozen 
garlic.  
 
2-Complementary references : 
2.1 GSO 9" Labeling of prepackaged food stuffs". 
2.2 GSO 21" Hygienic regulations for food plants and their personnel" . 
2.3 GSO 123" General requirements for fresh fruits and vegetables" .  
2.4 GSO 150" Expiration periods of food products" . 
2.5 GSO 168" Conditions of storage facilities for dry and packed food stuffs". 
2.6 GSO 177" Methods of physical and chemical tests of canned vegetables"  . 
2.7 GSO 178 Microbiological methods for testing of canned vegetables'" . 
2.8 GSO 382, 383" Maximum limits for pesticide residues in agricultural and 
food products - Parts 1, 2" .  
 2.9  GSO 839" Food packages - Part 1: General requirements".  
2.10 GSO 841" Max imum limits of fungi toxins permitted in food and animal 
feeds - Aflatoxin".  
2.11 GSO 988" Limits of radioactivity levels permitted in food stuffs - Part 1".  
2.12 GSO 998" Methods for the detection of permissible radionuclide in food - 
Part 1: Gamma spectrome try analysis: A, Cs 134, Cs 137".  
2.13 GSO 1016"Microbiological criteria for food stuffs - Part 1".  
2.14 GSO 1287" Methods of sampling of prepackaged fruit and vegetable 
products" . 
   2.15 GSO 1863" Food packages - Part 2:  Plastic containers: General 
requi rements" .  
2.16 GSO/CAC 193: General Standard for contaminants and toxins in food 
and feed". 
2.17 Gulf Standards which Organization shall be approved concerned with:   
2.17.1 Methods for the determination of fungi toxins in food and animal 
feeds" . 
2.17.2 Methods for the determination of pesticide residues" .  
 
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 Gulf Standard                                                                                                             GSO …/2013  
 
 3- Definitions: 
Frozen garlic: 
A food product which is prepared  from  keeping the whole or crushed sound 
and fresh garlic lobes, after preparation, peeling and freezing with quick 
frozen method, and packed in suitable containers.  
 
4- Requirements: 
The following  requirements  shall be met in the product:  
4.1 The garlic used in the production shall be complying with what mentioned 
in Gulf Standard stated in Item (2.3). 
4.2 The production shall be carried out according to the requirements mentioned in 
Gulf Standard stated in Item (2.2).  
4.3 Using garlic heads s hall be in suitable ripe step and homogeneous in color and 
size. 
4.4 The final product shall be free from peels and foreign impureties.  
4.5 T he final product shall be free from foreign taste and odor.  
4.6 The moisture content of the product shall not exceed 75%.  
4.7 The total ash content of the product shall not exceed 3% ( calculated on the dry 
weight basis).  
4.8 The acid - insoluble ash conten t shall not exceed 0.1% ( calculated on the dry 
weight basis).  
4.9 Pesticide residues in the product shall not exceed the allowable limits according 
to Gulf Standard stated in Item (2.8).  
4.10  Microbiological criteria of the product shall comply with Gulf Standard stated in 
Item (2.13).  
4.11 The radioactivity contaminant limits for the product  shall comply with Gulf 
Standard stated in Item (2.11).  
4.12 Maximum limits of fungi toxins  shall not exceed the allowable limits according 
to Gulf Standard stated in Item (2.10).  
4.13 Maximum limits for contaminants shall not exceed the allowable limits 
according to Gulf Standard stated in Item (2.1 6). 
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 Gulf Standard                                                                                                             GSO …/2013  
 
5- Sampling: 
Samples shall be taken according to  Gulf Standard stated in Item (2.14) .  
 
6- Methods of examination an d test:  
 6.1 Physical and chemical examination shall be carried out according 
to Gulf Standard stated in Item (2. 6).  
6.2 Microbiological examination shall be carried out according to Gulf 
Standard stated in Item (2.7). 
6.3 Determination of aflatoxins  shall be carried out according to Gulf 
Standard stated in Item (2. 17.1).  
6.4 Determination of pesticides residues shall be carried out according to Gulf 
Standard stated in Item (2. 17.2).  
6.5 Detection of radioactivity limits shall be carried out accordin g to Gulf 
Standard stated in Item (2.1 2).  
 
7- Packaging, transportation and storage: 
 
7.1 Packaging:  
7.1.1 without  prejudice to what mentioned in Gulf Standards stated in Items 
(2.9, 2.15), the product shall be packaged in suitable containers to keep it and 
protect  from any contamination lead to change its properties or its fitting for 
human consumption. 
7.1.2 Hygienic  conditions and suitable firmness  shall be met in the containers, 
so it's allow with suitable handling, load and marketing, and shall be fr ee 
from any foreign odor or materials. 
 
7.2 Transportation: 
Product transportation shall be carried out by sound and clean means at 
temperature not exceed ( -10) ° C, do not previously used in transportation of 
any poisoning or harmful materials, and the tr ansportation shall be carried 
out with a way do not lead to spoilage of the product. 
 
7.3 Storage:  
Without prejudice to what mentioned in Gulf Standards stated in Items (2.5): 
7.3.1 The stores shall be good ventilation and far from heat and 
contamination sources.  
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 Gulf Standard                                                                                                             GSO …/2013  
 
7.3.2 The product shall be stored at temperature not exceed ( -18) ° C.  
7.3.3 The  product shall not be refrozen after thawing.  
 
 
8- Label ling:  
Without prejudice to what mentioned in Gulf Standards stated in Items (2.1, 
2.4), the following shall be declared on the label  in Arabic language and may 
write in another language beside the Arabic language: 
8.1 The name of the product (frozen garlic) . 
8.2 Conditions of keeping, storage and handling. 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                             GSO …/2013  
 
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