KENYA STANDARD                                    KS 2689: 2019 
                                                                                                                                               ICS 67.080.01  
 
 
 
  
 
 
 
 
 Quick frozen vegetables — Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
©KEBS 201 9        First Edition 20 19 
 
 
 
 
  DKS 2689 :2019 
 
 
                                                                                                       © KEBS 2018 — All rights reserved  ii  
TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
 
Jomo Kenyatta University  of Agriculture and Technology — Department of Food Science and Technology  
Victoria Juice Co Ltd . 
Kevian Kenya Ltd.  
Government Chemist's Department  
Premier Foods Ltd.  
Pest Control Products Board  
Kenya Industrial Research and Development Institute  (KIRDI)  
Ministry of Health — Food Safety Unit  
Ministry of Agriculture, Livestock and Fisheries  
Kenya Plan t Health Inspectorate Services  (KEPHIS)  
National Public Health Laboratory S ervices  
Coca -Cola East Africa Ltd.  
Del Monte Kenya Ltd.  
Horticultural Crops Directorate  
Njoro canning Factory  
Ten senses Africa Ltd  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards , 201 9 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of the Laws of Kenya, copyright subsists in all 
Kenya Standards and except as provided under Section 25 of this Act, no Kenya Stan dard produced by Kenya Bureau of Standards 
may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing f rom the 
Managing Director . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   KENYA STANDARD                                           DKS 
2689: 2019 
     ICS 67.080.01  
 
© KEBS 2019 — All rights reserved  iii  
 
 
 
 
 
 
 
 
 
Quick frozen vegetables — Specifi cation   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
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Fax: (+254 041) 229448    Fax: (+254 057) 21814               
  DKS 2689 :2019 
 
 
                                                                                                       © KEBS 2018 — All rights reserved  iv  
Foreword  
 
This Kenya Standard was developed by the Technical Committee on Processed Fruits and Vegetables under 
the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya 
Bureau of Standa rds. 
 
The standard stipulates the essential compositional, quality, microbiological, contaminants and labelling 
requirements  for quick frozen vegetables as defined in this standard.  
 
This Kenya standard replaces the following standards:   
 
Quick Frozen Car rots (CXS 140 -1983),  
Quick Frozen Corn -on-the-Cob (CXS 133 -1981),  
Quick Frozen Leeks (CXS 104 -1981),  
 Quick Frozen Whole Kernel Corn (CXS 132 -1981)  
Quick Frozen Broccoli (CXS 10 -1981)  
Quick Frozen Brussels Sprouts (CXS 112 -1981)  
 Quick Frozen Cauliflow er (CXS 111 -1981)  
Quick Frozen French Fried Potatoes (CXS 114 -1981)  
Quick Frozen Green and Wax Beans (CXS 113 -1981)  
Quick Frozen Peas (CXS 41 -1981)  
Quick Frozen Spinach (CXS 77 -1981)  
 
During the preparation of this standard useful information was derive d from following document:  
 
 Codex standard for quick frozen vegetables (CODEX STAN 320 -2015) . 
 
Acknowledgement is hereby made for the assistance derived from these sources.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
         KENYA STANDARD                KS 2689:2019  
 
© KEBS 2019 — All rights reserved  
 
 
 1  
Quick frozen vegetables — Specification   
 
1 Scope  
 
This Kenya Standard specifies requirements and methods sampling  and test for quick frozen vegetables, as 
defined in clause  3. The products covered by this standard includes but not limited to  quick f rozen; carrot, 
whole kernel corn, leeks, corn -on-the-cob, Broccoli, Brussels Sprouts, Cauliflower, French  Fried Potatoes , 
Green and Wax Beans , Peas , Frozen Spinach , and mixed vegetables . 
 
These  products are i ntended for direct consumption without further processing except for size -grading or re -
packing if req uired.  
 
 The standard  does not apply to the product when indicated as being intended for further processing or for 
other industrial purposes.  
 
2 Normative references  
 
The following documents are referred to in the text in such a way that some or all of the ir content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
 
KS 2752 , Processed Fruits and Vegetables - Code of practice  
 
KS CAC/RCP 8, Recommended code of practice for the processing and handling of quick frozen foods  
 
KS CODEX STAN 193,  Codex general standard for the contaminants and toxins in foods  
 
KS CAC/GL 75, Guidelines on substances used as processi ng aids   
 
KS EAS 38, Labeling of prepackaged foods — Specification  
 
KS EAS 803, Nutrition labelling — Requirements  
 
KS EAS 804, Claims — General requirements  
 
KS EAS 805:2014, Use of nutrition and health claims —  Requirements   
 
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli - Most probable number technique  
 
KS EAS 38 , General standard for the labelling of pre -packaged foods   
 
KS 229 , edible  salt Specification  
 
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
 
KS ISO 5522, Fruits, vegetables and derived products - Determination of total sulphur d ioxide content  
 
KS ISO 6633; Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method  
 
KS ISO 17240; Fruit and vegetable products -- Determination of tin content -- Method using flame atom ic 
absorption spectrometric       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 2  
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
KS ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method for the detection and 
enumeration of presumptive Escherichia coli - Most probable number technique  
 
KS ISO 21528 -1 Microbiology of the food chain -- Horizontal method for the detection and enumeration of Enterobacteriaceae -- 
Part 1:  Detecti on of Enterobacteriaceae  
 
KS ISO 11290_2  Microbiology of the food chain -- Horizontal method for the detection and enumeration of  Listeria 
monocytogenes and of Listeria spp. -- Part 2: Enumeration method  
 
3        Description 
 
3.1     Product definition 
 
3.1.1  Quick frozen vegetables  
 
These are products   
 
a)     Prepared  from substantially sound, fresh (barring mature processed peas) or frozen vegetables, 
as d efined in the corresponding Annexes, having reached appropr iate maturity for processing. 
None of their essential  characteristic elements are removed  from them  but they shall be 
washed  and prepar ed appropr iately, depending on the product to be produced. They undergo 
operations such as wa shing, peeling, grading, cutting, blanching/deactivation of enzyme activity, 
etc., depending on the type of prod uct. 
 
b)     Made  from vegetables which were  subjected to a quick freezing process, and maintained at -18°C 
or colder at all points in the cold chain, subject to permitted temperature tolerances. 
 
3.1.2 Quick f rozen carrots  
 
Quick frozen carrots are the product s prepa red from freezing  fresh, clean, sound, roots of carrot varieties 
(cultivars) conforming with the characteristics of the species Daucus carota  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. 
 
3.1.3  Quick frozen  corn-on-the-cob 
 
Quick frozen corn -on-the-cob is the product prepared from  freezing  fresh, clean, sound, properly matured 
whole or pieces of ears confor ming to the characteristics of the sweet corn variety Zea mays L . convar 
saccharata Koern  which are trimmed (except for the style “whole”), separated from husk and silk, sorted 
and washed and sufficiently blanched to ensure stability of colour and flavour during normal marketing 
cycles. Corn -on-the-cob can be of the following types:  
 
a)    Super  sweet varieties — Means kernels (or grains) of corn that provide higher naturally occurring 
sugar, and/or crisper texture (maybe yellow, white or combination of  each) typical for the variety. 
These varieties may be slightly darker in colour, and some varieties have slightly tougher pericarp 
(kernel  skin) than conventional sweet  corn. 
 
b)    Sweet varieties  — Means kernels of sweet corn that convert sugars to starch by going 
through distinct stages of maturity - milk, cream, then dough stages. 
 
3.1.4  Quick frozen leek  
 
Quick frozen leek is the product prepared from fresh, clean, sound, edible parts of the leek plant conforming 
to the characteristics of the species Allium porrum L ., and which have been trimmed, washed, possibly 
blanched to ensure adequate stability of colour and flavour during normal marketing cycles  KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  3  
3.1.5  Quick frozen whole kernel  corn 
 
Quick frozen whole kernel corn is the product prepared from fresh,  clean whole sound, succulent kernels of 
sweet corn species Zea mays L. convar. saccharata Koern of either the white or yellow varieties by 
removing husk and silk; by sorting, trimming and washing; and by sufficiently blanching before or after 
removal from  the cob to ensure adequate stability of colour and flavour during normal marketing cycles. 
Whole kernel corn can be of the following types:  
 
a)    Super  sweet varieties  — Means kernels (or grains) of corn that provide higher naturally occurring 
sugar, and /or crisper texture (may  be yellow, white or combination of each) typical for the variety. 
These varieties may be slightly darker in colour, and some varieties have slightly tougher pericarp 
(kernel skin) than conventional sweet corn.  
 
b)    Sweet varieties — Means kernels of sweet corn that convert sugars to starch by going through 
distinct stages of maturity - milk, cream, then dough stages.  
 
3.1.6 Quick frozen BROCCOLI  
 
Quick frozen broccoli is the product prepared from the fresh, clean, sound stalks or shoots of the broccoli 
plant conforming to the characteristics of the species Brassica oleracea L. var. italica Plenck (Sprouting 
Broccoli) which have been sorted, trimmed, washed and sufficiently blanched to ensure adequate stability of 
colour and flavour  during normal marketing cycles.  
 
 
3.1.7 Quick frozen Brussels sprouts  
 
Quick frozen Brussels sprouts are the product s prepared from freezing fresh, clean, sound, whole auxiliary 
buds of the plant conforming to the characteristics of Brassica oleracea L. var. gammier Gemmifera (DC) 
Schulz – which buds are trimmed, sorted, washed and sufficiently blanched to ensure adequate stability of 
colour and flavour during normal marketing cycles.  
 
3.1.8 Quick frozen cauliflower  
 
Quick frozen cauliflower is the product  prepared from  freezing  fresh, clean, sound heads of the cauliflower 
plant conforming to the characteristics of the species Brassica oleracea L. var. botrytis L., which heads may 
be trimmed and separated into parts, and which are washed and sufficiently bl anched to ensure stability of 
colour and flavour during normal marketing cycles.  
 
3.1.9 Quick frozen French fried potatoes  
 
Quick frozen French fried potatoes are the product s prepared from  freezing  clean, sufficiently developed, 
sound tubers of the potato  plant conforming to the characteristics of the species Solanum tuberosum L, 
Solanum Andigena L and rhizomes of the sweet potato plant conforming to the characteristics of the species 
of Ipomoea batatas. They shall have been sorted, washed, peeled or unpee led, cut into various shapes and 
treated as necessary to achieve satisfactory colour and fried or pre -cooked in edible oil, fat, or water 
blanched. The treatment, precooking and frying operations shall be sufficient to ensure adequate stability of 
colour a nd flavour during normal marketing cycles. Following the frying or precooking operation the product 
is quickly cooled and quick frozen. Products that have not been fried or precooked are not covered by this 
standard.  
 
3.1.10 Quick frozen peas  
 
Quick frozen  peas are the product s prepared from  freezing  fresh, clean, sound, whole, young and tender 
peas conforming to the characteristics of the species Pisum sativum L. which have been washed, sufficiently 
blanched to ensure adequate stability of colour and flavo r during normal marketing cycles.  
 
3.1.11 Quick frozen  spinach  
 
Quick frozen spinach is the product prepared from  freezing  fresh, clean, sound edible parts of the spinach 
plant conforming to the characteristics of the species Spinacia oleracea L., and whic h have been sorted,      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 4 washed, sufficiently blanched to ensure adequate stability of colour and flavor during normal marketing 
cycles and properly drained.  
 
 
 
3.1. 13 Quick  frozen mixed vegetables  
 
A product prepared from a mixture of  two or more types of fre sh or frozen or dry washed clean and sound 
vegetables, prepared via appropriate manufacturing processes and subjected to quick freezing process to 
reach  a temperature of  -18 °C.   
 
 
3.1.2 Process definition  
 
Quick freezing is where the product is subjected to a freezing process in appropriate equipment and 
complying with the conditions laid down hereafter and in the corresponding Annexes. This freezing operation 
shall be carried out in such a way that the range of temperature of maximum crystallization is pa ssed quickly. 
The quick freezing process shall not be regarded as complete unless and until the product temperature has 
reached -18 ºC at the thermal Centre  after thermal stabilization. The recognized practice of repacking quick 
frozen products under tempe rature controlled conditions is permitted.  
 
 
3.2 Handling practice  
 
The product shall be handled under such conditions as will maintain the quality during transportation, storage 
and distribution up to and including the time of final sale. It is recommende d that during storage, 
transportation, distribution and retail, the product be handled in accord ance with the provisions of KS 
CAC/RCP 8  
 
4     Styles and s izing  
 
In addition to the styles defined in the corresponding Annexes, any other styles shall be per mitted as 
indicated in 4.1.  
 
NOTE  Quick f rozen vegetables may be “free flowing” i.e. in which the individual units (Individual Quick Frozen - IQF) are not stuck to 
one another, stuck together or in blocks to an extent that they cannot easily be separated in a frozen state . 
 
  
 
4.1  Other  styles  
 
Any other style in addition to those described in the various Annexes shall be permitted provided that the 
product:  
 
a)     is sufficiently distinctive from other forms of presentation laid down in the standard;  
 
b)     meets al l relevant requirements of the s tandard, including requirements relating to limitations on 
defects and any other requirements which are applicable to that style which most closely resembles 
the style or styles intended to be provided for unde r this provision; and  
 
c)     is adequately described on the label to avoid confusing or misleading the consumer . 
 
5 Essential composition al and quality requirements  
 
5.1 Composition al requirements  
 
5.1.1  Basic i ngredients  
 
Vegetables as defined in clause 3.1.1 to 3.1 .2  KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  5  
5.1.2  Other  permitted ingredi ents  
 
5.1.2.1  For the quick frozen c arrots:  
 
a)    Salt (sodium chloride) as defined in KS 229  
 
b)    Sugars as defined in the relevant Kenya standards for sugars   
c)    Aromatic herbs and spices as defined in  the Codex standards for spices and culinary herbs; stock 
or juice of vegetables and aromatic herbs; garnishes composed of one or more vegetables (e.g. 
lettuce, onions; pieces of green or red peppers, or mixtures of both) up to a maximum of 10% m/m 
of the total drained vegetable ingredient.  
 
5.1.2.2  For quick frozen corn-on-the-cob: 
 
a)    Sugars as defined in the relevant Kenya standards  
 
b)    Salt (sodium chloride) as defined in KS 229  
 
c)    Spices, seasonings, butter, edible oils, named sauces, flavour ings as defined in the relevant Kenya 
Standards ; and 
 
d)    Other appropriate vegetables . 
 
5.1.2.3   For quick frozen leeks  
 
a)    Salt (sodium chloride) as defined in KS 229 
 
b)    Condiments such as spices and herbs as defined in  the relevant Kenya  standa rds for spices and 
culinary herbs . 
 
5.1.2.4  For quick frozen whole kernel corn 
 
Garnishes, such as pieces of green peppers or red peppers, or mixture of both, either of which may be sweet 
or hot or may be dried. Other vegetables may be used as garnishes. A  garnish may not exceed 5% m/m of 
the finished food . 
 
5.1.2.4  For quick frozen Broccoli  
 
 (a) Sugars as defined in the relevant  Kenya standards for sugars  (KS);  
(b) Salt (sodium chloride) as defined in the Standard for edible  Salt ( KS 229 );  
(c) Edible fa ts and oils as defined in the relevant Kenya Standard s  
(d) Spices and culinary herbs  as define in relevant Kenya standards for spices and culinary herbs.  
 
(e) Named sauces.  
 
5.1.2.4  For quick frozen Brussel sprouts  
 
(a) Sugars as defined in the relevant Kenya standards for sugars  (b) Salt (sodium chloride) as in the 
Standard for edible salt (KS 229) ;  
(c) Edible fats and oils as defined in the relevant Kenya Standard s   
(d) Spices and culinary herbs  in relevant Kenya standards for spices and culinary herb s. 
 (e) Named sauces.  
 
5.1.2.4  For quick frozen cauliflower  
 
(a) Sugars as defined in the relevant Kenya standards for sugars  (b) Salt (sodium chloride) as defined in the 
Standard for edible salt (KS 229) ;       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 6 (c) Edible fats and oils as defined in the relev ant Kenya Standard s  
(d) Spices and culinary herbs  as defined in the relevant Kenya standards for spices and culinary herbs.  
 (e) Named sauces.  
 
5.1.2.4  For quick frozen French fried potatoes  
 
(a) Sugars as defined in the relevant Kenya standards for suga rs (b) Salt (sodium chloride) as defined in the 
Standard for edible salt (KS 229) ;  
(c) Spices and culinary herbs  as defined in the relevant Kenya standards for spices and culinary herbs.  
;  
(d) Batters.  
Edible fats and oils as defined in the relevant ken ya Standard s may be used in French fried potatoes  
 
 
5.1.2.4  For quick frozen wax 
 
(a) Sugars as defined in the relevant Kenya standards for sugars  (b) Salt (sodium chloride) as defined in the 
Standard for edible salt (KS 229)  
(c) Edible fats and oils as de fined in the  relevant Kenya standards   
(d) Spices and culinary herbs  as defined in the relevant Kenya standards for spices and culinary herbs.  
 
(e) Named sauces.  
 
5.1.2.4  For quick frozen Peas  
 
(a) Sugars as defined in the  relevant Kenya  Standard s for Sug ars (b) Salt (sodium chloride) as defined in the 
Standard for edible salt  (KS 229)   
(c) Edible fats and oils as defined in the relevant Kenya Standard s  
(d) Spices and culinary herbs  as defined in relevant Kenya standards for spices and culinary herbs.  
 
(e) Named sauces.  
 
 
5.2 Quality Criteria (Factors)  
 
5.2.1  General requiremen ts 
 
In addition to the provisions provided for in the corresponding Annexes, quick frozen vegetables:  
 
a) Shall have a reasonably uniform colou r characteristic of the variety.  
 
b) Shall  be sound, clean, practically free from sand, grit and other foreign material.  
 
c) Shall be practically free from pests and damage caused by them.  
 
d) Shall have a normal taste, flavour and free from any foreign odour/smell, taking into consideration 
any added i ngredien ts as indicated in 5.1.2.  
 
e) Shall be reasonably tender; uniform in texture and ripeness.  
 
f) Shall be free from impurities and foreign materials, and all the stages of insect life cycle.  
 
g) Shall be free from any added preservatives or artificial colors.  
 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  7 h) Raw materials used in the final product shall be compl ying with their relevant Kenya S tandards . 
 
i) Each vegetable component shall retain its physical properties, be homogenous in size.  
 
j) The proportion of each single vegetable ingredient in the mixed vegeta bles shall not be less than 25 
% of the total weight . 
 
 
5.2.2 Analytical Requirements  (French  fried potatoes)  
 
a) Moisture - the maximum moisture content of the whole product in the styles shoestring, medium and thick 
cut shall be 76% m/m; and in extra -large and other styles 78% m/m.  
 
b) The fat or oil extracted from the product shall have a free fatty acid content of not more than 1.5% of oil 
m/m measured as oleic acid or an equivalent fatty acid value based on the predominant fatty acid in the fat 
or oil  
 
 
5.2.3. Analytical Characteristics (peas)  
The alcohol -insoluble solids content as determined by the method specified in CXS 234 -1999 must not 
exceed:  
 
(a) for Peas /Garden Peas 23% m/m;  
(b) for Sweet Green Peas 19% m/m.  
 
5.2.4 Analytical Characteristic s for leeks  
 
Mineral impurities - not more than 0.1% m/m, measured on the whole product basis.  
 
5.2.5 Analytical Characteristics for quick frozen spinach  
 
(a) Mineral impurities such as sand, grit and silt shall be not more than 0.1% m/m, measured on the w hole 
product basis;  
(b) Sodium chloride -free dry matter - not less than 5.5% m/m.  
 
5.3 S a m p l e  size  
 
See individual Annexes for sample size for each product.  
 
5.4 Analytical c haracteristics  
 
Analytical characteristics shall  be in accordance with the prov isions provided for in the corresponding 
Annexes.  
 
5.5 Defini tion of defects  
 
In accordance with the relevant provisions in the corresponding Annexes.  
 
5.6 Defects and a llowances  
 
Quick f rozen vegetables shall be substantially free from defects. Certain common defects shall  not be 
present in amounts greater than the limitations fixed in the corresponding Annexes.  
 
5.7 Classification of “d efectives”  
 
A container that fails to meet one or more of the applicable quality requ irements, as set out in 
5.6(except t hose based on sample averages), shall be considered as a “defective”.  
 
5.8 Lot a cceptance       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 8  
A lot shall be considered as meeting the applicable quality requirements referred to in 5.7  when:  
 
a) For those requirements which are not based on averages, the number  of “defectives”, as 
defined in  clause 5.7, does not exceed the acceptance number (c) of the appropriate 
sampling plan with an AQL of 6.5; and   
 
For factors evaluated on a sample average, a lot will be considered acceptable if the 
average meets the specifi ed tolerance, and no individual sample is excessively out of 
tolerance.  
 
 
 
6 Food additives 
 
No p ermitted food additives .  
 
Sequestrants used in accordance with Tables 1 and 2 of the General Standard for Food Additives (CXS 192 -
1995) in Food Category 0.4.2 .2.1 Frozen Vegetables (including mushrooms and fungi, roots and tubers, 
pulses and legumes, and aloe vera), seaweeds, and nuts and seeds, are acceptable for use in fried French 
potatoes conforming to this Standard.  
The flavourings used in quick frozen pea s shall comply with the Guidelines for the Use of Flavourings (CXG 
66-2008).  
7 Processing aids 
 
The processing aids used for products covered by this  standard shall comply with CAC/GL 75.  
        
8 Contaminants  
 
The products covered by this s tandard shall comply  with the maximum levels of KS CODEX STAN 193 . 
  
8.1 Pesticide residues  
 
The products covered by this s tandard shall comply with the maximum residue limits for pesticides 
established by the Codex Alimentarius Commission  (CAC) . 
 
8.2 Heavy metal contam inants  
 
The products covered by the provisions of this standard shall conform to those maximum limits for heavy 
metal  contaminants established by the Codex Alimentarius Commission for these products given in Table 1.  
 
Table 1  — Heavy metal contaminant limi ts for quick frozen vegetables  
 
S/N   
Contaminant  Maximum level  Test method  
ii) Lead  (Pb) 0.3 mg/kg  AOAC 972.25 /  
KS ISO /TS 6733  
v) Cadmium (cd)  0.05 mg/kg  AOAC 999.11/  
KS ISO 6732  
 
 
9 Hygiene  
 
9.1 It is recommended that the products covered by the pr ovisions of this Standard be prepared and 
handled in accordance with the appropriate sections of the  processed fruits and vegetables code of practice 
(KS 2752 ), Recommended code of practice for the processing and handling of quick frozen foods  (KS 
CAC/RCP 8) and other relevant texts such as codes of hygienic practice and codes of practice.  KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  9  
9.2  The products shall comply with the microbiological criteria established in accordance with CAC/GL 
21. 
 
The products shall conform to microbiological criteria given  in Table 2  and other microorganisms of food 
safety concern . 
 
 
 
 
Table 2  — Microbiological limits for quick frozen vegetables  
 
S/N Microorganism  Limit  
 Test method  
i) Total plate count, cfu/g, max . 104 ISO 4833 -1 
 Enterobacteriaceae.cfu/g, max  10 ISO 21 528-1 
ii) Escherichia coli,  (cfu/g) , max  10 KS ISO 7251  
v) Salmonella,  cfu/25 g  Absent  ISO 6579  
 L.monocytogenes, cfu.25g  absent  ISO 11290 -2 
 
10 Weights and measures  
 
10.1 Net w eight  
 
The weight of the products cov ered by the provisions of this s tandar d shall be i ndicated in accordance with 
CODEX STAN 1 . 
 
When the vegetables are glazed, in conformity with a specific Annex, the declaration of net content of the 
foods shall be exclusive of the glaze.  
 
10.2  Classification of “d efectives”  
 
A container that  fails to meet the requirement f or minimum fill of 10.1  shall be considered as a “defective”.  
 
10.3  Lot a cceptance  
 
A lot shall be considered as meeting the requirement of 10.3 when the number of “defecti ves”, as defined in 
10.2, does not exceed the accep tance number (c) of the appropriate sampling plan with an AQL of 6.5.  
 
10.4  Minimum drained weight  
 
The drained weight of the product shall be not less than the percentages indicated in the corresponding 
Annexes, calculated on the basis of the weight of d istilled water at 20 º C which the sealed container will hold 
when completely filled.  
 
11 Packaging  
 
The products covered by the provisions of this standard shall be packaged in clean food grade packaging 
material to protect the product from contamination. The packaging materials and process shall not 
contaminate the product or otherwise affect its technological, nutritional or sensory quality.  
 
Packaging used for quick frozen vegetables shall be in accordance with the relevant provisions of KS 
CAC/RCP 8.  
 
The packages  for the French fried potatoes shall bear clear directions for keeping from the time they are 
purchased from the retailer to the time of their use, as well as directions for cooking  
 
12  Labelling  
      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 10 In addition to the requirements of KS EAS 38 , the following specific provisions apply:  
 
12.1  Name of the product   
 
12.1.1 The name of the product shall be as defined in clause  3. 
12.1. 2    The name of the food shall include the designation “Corn”.  
12.1. 3    The name of the product shall include the designation “Broccoli” and the size or size designation 
when the broccoli is sized.  
12.1. 4    The name of the product shall include the designation “Brussels sprouts”.  
12.1. 5 The name of the product shall include the designation “cauliflower”.  
12.1. 5 The n ame of the product shall be “French Fried Potatoes” or the equivalent designation used in the 
country in which the product is intended to be sold. Where the sweet potato variety is used, the name of the 
product shall be “French Fried Sweet Potatoes”.   
 
12.1.6 The name of the product shall include the designations “green beans” or “wax beans” as applicable.  
A statement regarding type (“round” or “flat”) may be made if customary in the country of retail sale.  
 
12.1.7  The name of the product shall include th e designation “peas”, except that where peas are presented 
in conformity with Section 1.1.1  of annex J . Types “Garden Peas”, Sweet Green Peas, the designation shall 
be “garden peas” or the equivalent designation used in the country of retail sale.  
The name  of the product shall include the designation “Spinach”.  
 
12.2.1 Size Designation shall be declared as per the annexes  
 
 
12.2.2 In addition, for the cauliflower; there shall appear on the label a designation of the style as 
appropriate, for example “straig ht cut” or “crinkle cut” and there may also appear an indication of the 
approximate dimensions of the cross section or the appropriate designation, i.e. “Shoestring”, “medium”, 
“thick cut” or “extra -large”.  
 
12.2.2  In addition, for the French fried potatoe s there shall appear on the label a designation of the style as 
appropriate, for example “straight cut” or “crinkle cut” and there may also appear an indication of the 
approximate dimensions of the cross section or the appropriate designation, i.e. “Shoest ring”, “medium”, 
“thick cut” or “extra -large”.  
 
 
12.3 The words “quick frozen” shall also appear on the label, except that the term “frozen may be 
applied in countries where  this term is customarily used for describing the product processed in 
accordance  with 3.1. The type of quick freezing process may be included on the label. 
 
12.4  When  any ingredient, has been added which impart(s) a distinctive flavour to the food, the name 
of the product  shall be accompanied by the term “with X”, as appropriate. 
 
12.5 When  the vegetables are sized, the size, as defined in the corresponding Annexes, may be 
declared in conjunction with, or in close proximity to the name of the product.  
 
As regard sizing declaration, carrots meeting the size requirements for “small” may be designated “baby” 
within countries where this pra ctice is permitted. 
 
For the  Corn -on-the-Cob, there shall for the styles “whole” and “trimmed whole” appear on the label, in 
conjunction with or in close proximity to the name a clear indication of the number of units included in the  
package. 
 
12.6 If a term designating the size of the Brussels sprouts is used:  
(a) it shall be supported by the sieve size in mm; and/or  
(b) the words “very small”, “small”, “medium” or “large” as appropriate; and/or  
(c) by  a size representation on the label of the size range to which the Brussels sprouts predominantly 
conform; and/or  
(d) the customary method of declaring size in the country in which the product is sold.  KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  11  
If a term designating the size of the  cauliflower  florets is used:  
(a) the words “large florets”, “medium florets”, “small florets” or “cut florets” as appropriate; and/or  
(b) by a correct representation on the label of the size range to which the florets predominantly conform; 
and/or;  
(c) the customary  method of declaring size in the country of retail sale.  
 
 
If a term designating the size of the beans is used:  
(a) it shall be supported by the size in mm as shown in Section 2.4.5.2; and/or  
(b) the words “extra small”, “very small”, “small”, “medium”,  or “large” as appropriate; and/or  
(c) by a correct graphic representation on the label of the size range to which the beans predominantly 
conform; and/or  
(d) the customary method of declaring size in the country in which the product is sold.  
 
12.7  For the whole kernel cob; there shall appear on the label in conjunction with or in close proximity to 
the word “corn”:  
 
a)    The words “whole kernel” except that the description “whole grain”, “cut”, “sweet” or “kernels” may 
be used if this is customary in t he country of retail sale.  
 
b)    The colour for example; “yellow” or “white” except that the colour “golden” may be used in lieu of 
“yellow” if this is customary in the country of retail sale.  
 
 
 
12.8  When other sizes and size designations not included i n this standard are used, they shall be 
indicated on the sales package.  
 
12.9  Styles – There shall appear on the label in conjunction with, or in close proximity to the name of the 
product, the style (cut/description/presentation), as defined in the corre sponding Annexes.  
 
As regard styles declaration, “whole” and “finger” carrots may be simply designated as “carrots” in countries 
where this is a customary practice.  
 
12.10  Other styles – If the product is produced in accordance with the other styles provi sion (4.1), the label 
shall contain in conjunction with, or in close proximity to the name of the product, such additional words or 
phrases that will avoid misleading or confusing the consumer.  
 
12.11 Size designation  – If a term designating the size of wh ole leek is used, it shall:  
 
a)    Be supported by a statement of the predominant range of the maximum diameter of the leek in mm, 
or fractions of an inch in those countries where the English system is in general use; and/or  
 
b)    Conform to the customary  method of declaring size in the country of retail sale.  
 
12. 12 If an added ingredient, as defined in 5.1.2, alters the flavour characteristic of the product, the name 
of the food shall be accompanied by the term “flavoured with X” or “X flavoured” as app ropriate.  
 
12.13 In the case of mixed vegetables; List  of the names of the various vegetables species used in the mix 
shall be listed in descending order of the proportions .  
  
 
 
12.14  Nutrition declaration  
 
Any added essential nutrients declaration shall be labelled in accordance with CAC/GL 2, CAC/GL 1 and KS 
EAS 804.       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 12  
12.215Frozen vegetables containing spices and/or aromatic herbs  
 
Where the products contain  spices and/or aromatic herbs in accordance with 5.1.2.1  c), the term “spiced” 
and/or the common name of the aromatic herb shall appear on the label near the name of the product.  
 
12.16     Non-retail containers  
 
Information for non -retail containers not destined to final consumers shall be given either on the container or 
in accompanying documents, except that the name of the product, lot identification, net contents and the 
name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall 
appear on the container, except that for tankers the information may  appear exclusively in the accompanying 
documents.  
 
However, lot identification, and the name and address of the manufacturer, packer, distributor or importer 
may be replaced by an identification mark, provided that such a mark is clearly identifiable with  the 
accompanying documents.  
 
12.17 List of ingredients  
 
A complete list of ingredients including added syrup shall be declared on the label in descending order of 
proportion.  
 
12.18 Net contents  
 
The net contents shall be declared by weight in metric uni ts (Systeme Internationale ). 
 
12.19 Name or business name and Address of the manufacturer, packer, distributor, importer, 
exporter or vendor of the product, whichever may apply, shall be declared.  
 
12.20     Instructions for use shall be declared  
 
12.21      Storage conditions or conditions for use  
 
12.22 batch code/number or Lot identification  
 
Each container shall be embossed or otherwise permanently marked in code or in clear identity the 
producing factory and the lot.  
 
12.23      Place/country of origin  
 
12.24      Date of expiry  
 
12. 25         Date of manufacture  
 
12.26      Irradiation status, where applicable  
 
13 Sampling  and test methods  
 
The products covered by the provisions of this standard shall be  sampled and tested  using appropriate 
standard methods declared in this standard. Other test may be performed as per the methods given in the 
latest AOAC/ Codex/ ISO and other internationally recognized methods. Sampling shall be as describe d in 
the s tandard . 
 
 
 
 
 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  13  
 
 
 
 
 
Annex A   
(normative)  
 
Quick froz en carrots  
 
A.1  Defects and allowan ces 
 
A.1.1      Presentation 
 
A.1.1.1 Styles  
 
a) Whole: 
 
1)     Conical and cylindrical: Consist of carrots  which, after processing, retain the 
approximate conformation of a whole carrot. The largest diameter at the greatest 
circumference measured at right angles to the longitudinal axis shall not exceed 50 mm. 
The variation in diameter between the  largest and smallest carrot shall not exceed 4:1. 
 
2)    Spherica l: Cons ist of fully mature carrots of a roundish shape of which the largest 
diameter in any direction shall not exceed 45 mm. 
 
b)      Finger: Carrots of the cylindrical type, including sections obtained thereof by transverse cutting, 
being not less than 30 mm long (apart from ar ising end pieces). 
 
c)       Halve d: Carrots cut longitudinally into two approximately equal halves. 
 
d)      Quartered: Carrots cut longitudinally into four approximately equal sections. 
 
e)    Sliced length-wise: Carrots sliced approximately longitudinally, 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. 
 
f)       Shoestring or Julien ne: Carrots cut longitudinally, either smooth or corrugated, into strips. The 
cross section shall not exceed 9.5 mm (measured at the longest side of the cross section). 
 
g)      Sliced or ring cut or roundel s: Carrots cut, either smooth or corrugated at right angles to the 
longitudinal axis into rings, having a minimum thickness of 2 mm, a maximum thickness of 10 mm 
and a maximum diameter of 50 mm. 
 
h)      Pieces: Carrots cut cross-wise into sections having a thickness great er than 10 mm but less than 
30 mm or whole carrots which are halved and then cut cross-wise into sections or sections of 
carrots that may be irregular in shape and size and which are larger  than ring cut or double diced. 
 
i)        Diced: Carrots cut into cubes with edges not exceeding 12.5 mm. 
 
j)        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 
dimension not exceeding 12.5 mm. 
 
A.2  Sizing  
 
a)    Quick frozen carrots of the styles whole and finger may be presented sized or unsized. 
 
b)    If presented as size-graded, the styles in A.1.1.1  shall conform to one of the three  following 
systems of specification for the size names.      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 14  
c)    The diameter shall be measured at the point of largest transverse cross-section of the unit in 
accordance  with the following table. However, when other sizes and size designations are used 
they shall  be indicated on the sales package. 
 
Table A.1 — Sizing for quick frozen vegetables  
 
 
Size designation  
Diamet er 
 
Specification for cylindrical carrots 
 
a) Small  
6 – 23 mm 
 
b) Medium  
23 – 27 mm 
 
c) Large  
Greater than 27 mm 
 
Specification for conical carrots 
 
a) Small  
10 – 30 mm 
 
b) Medium  
30 - 36 mm 
 
c) Large  
Greater than 36 mm 
 
Specification for spherical carrots 
 
a) Very small  
Less than 18 mm 
 
b) Small  
18 - 22 mm 
 
c) Medium  
22 - 27 mm 
 
d) Large   
27 - 35 mm 
 
e) Extra  large  
Over 35 mm 
 
 
A.3     Quality factors 
 
A.3.1  General  requiremen ts 
 
Quick frozen carrots shall be free from objectionable tough parts; and with respect to visual defects 
subject to a tolerance shall be: 
 
a)    not misshapen (this regards whole and finger carrot style only); 
 
b)    reasonably free from blemishes; 
 
c)    reasonably free from mechanical damage this regards whole and finger carrot style only); 
 
d)    reasonably free from green  top; 
 
e)    reasonably free from extra neous vegetable materials(E.V.M.)1); and 
f)     reasonably free from unpeeled areas. 
1      Excluding those in A.2.1. KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  15  
A.3.2 Analytical  characteristics 
 
Mineral impurities measured on a whole product basis not more than 0.1% m/m. 
 
A.3.3 Definitions  of visual defects 
 
Table A.2 — Definitions  of visual defects 
 
 
S/N Defect   
Definition  
a)  Extraneous vegetable 
material - Harmless vegetable material which does not consist of 
mature carrot roots. 
b)   
 
Misshapen   
- Units showing branching, twisting, or other forms of 
distortion which detract seriously from the appearance 
of the product (Styles: Whole and Finger). Units (other 
than small pieces) not possessing the configuration of 
the defined style. 
c)   
 
 
Major blemis hes  
- Units with one or more black, dark brown and other 
intensely discoloured areas  due to disease, insect 
damage, inadequate topping or physiological factors 
covering an area or aggrega te area great er than that of 
a circle 6 mm in diameter, which detract in a major way 
from the appearance of the product. 
d)   
 
 
 
Blemis hes  
- Units with one or more black, dark brown or other 
intensely discoloured areas  due to disease, insect 
damage, inadequate topping or physiological factors 
covering an area or aggrega te area  greater than that of a 
circle 3 mm in diameter but less than 6 mm in diameter.  
- Other types of discolouration which detract noticeably 
but not in a major way from the appearance of the 
product. 
e)   
Unpeeled  
- Units showing noticeable unpeeled areas larger 
than a circle of 6 mm diameter. 
f)   
Damaged   
- Units which are crushed or broken. 
g)   
Cracked  
- Cracks great er than 3 mm wide or other splits which 
detract materially from the appearance of the product  
(Styles: “whole”, “finger” and “sliced. 
h)   
 
Greening   
- Units showing green colouration extending down the 
shoulder or green  ring at the top (whole and finger 
styles).  
- Units showing green colouration (other styles). 
i)   
 
 
 
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 for the  other styles.      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 16 j)   
 
Woody   
- The core of the carrot is not tender, but has tough, 
woody texture; it separates  very easily from the outer 
flesh 
 
 
A.3.4 Minimum  sample unit 
 
The minimum sample unit for style, sizing and other visual defects shall be as follows: 
 
 
Table A.3 — Minimum sample unit for style, sizing and other visual defects  
a)  
E.V.M. and small pieces  
1,000 g 
b)  
  Whole, finger, halved, quartered  
25 units 
c)  
  Diced, double dice, Shoestring or 
Julienne, sliced or ring cut, sliced 
lengthwise, pieces styles  
400 g 
 
 
A.3.5 Defects  and allowances 
 
A tolerance of 10% by weight of non-conforming units applies to the whole style and 20% for all other 
styles. If presented size graded the product shall contain not less than 80% by mass of carrots of the 
declared size.  
When the product  is presented as “free flowing” a tolerance of 10% (m/m) shall be allowed for pieces 
which are  stuck together to such an extent that they cannot easily be separated in the frozen state.  
For tolerances based on the minimum sample unit indicated in A.3.4, visual defects will be scored in 
accordance  with the appropriate tables in this clause (see Figures A.4 and A.5) . 
 
Table A.4 — Whole,  finger, halved and quartered styles 
 
 
S/N  
Defe cts  
Percentage by 
num ber  
Percentage 
by weight 
a)  
 Misshapen  
3  
- 
b)  
 Major blemishes and unpeeled areas   
4  
- 
c)  
Blemishes  
10  
- 
d)  
Damaged and cracked  
4  
- 
e)  
Small pieces  
-  
15 
f)  
Greening  
12  
- 
g)  
 E.V.M.: Not to exceed 2 pieces or  1 g / 
1,000 g  
-  
- 
h)  
Woody  
1 - KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  17  
S/N  
Defe cts  
Percentage by 
num ber  
Percentage 
by weight 
TOTAL maximum allowance: 22% by number. 
 
 
 
Table A.5 — Ring  cut, sliced lengthwise, diced,  double diced, shoestring and pieces 
 
  
 
 
 
Defe cts  
Percentage by weight 
S/N  
Ring  cut, 
sliced 
lengthwise  
Diced, double diced, 
Shoestring and pieces 
a)  
Misshapen  
6  
- 
b)  
Major blemishes and unpeeled areas   
4  
5 
c)  
Blemishes  
10  
12 
d)  
Damaged and cracked  
4  
10 
e)  
Small pieces  
15  
20 
f)  
Greening  
12  
- 
g)  
E.V.M.: Not to exceed 2 piece / 1,000 g  
-  
- 
h)  
Woody  
1  
1 
Total maximum allowance: 20% by weight for diced, double diced, shoestring and pieces, and 25% 
by weight for ring cut, sliced lengthwise.   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 18  
 
 
 
 
Annex B  
(normative)  
 
Quick frozen corn-on-the-cob 
 
B.1     Presentation 
 
B.1.1  Style  
 
a)   Whole — The whole, intact ear of corn to which a small part of the stalk may be attached. 
 
b)   Trimmed whole — The product obtainable from o ne whole ear after trimming of both ends.  
 
c)   Cut cob — Portions of the whole trimmed ear cut transversely into pieces. 
 
B.2     Quality factors 
 
B.2.1  General  requiremen ts 
 
With respect to visual defects subject to a tolerance, quick frozen corn-on-the-cob shall be: 
 
a)    of reasonably uniform white, cream to yellow (golden) to darker yellow colour; except for 
mixed colour varieties; 
 
b)    reasonably tender and sufficiently developed;  
 
c)    reasonably uniform in size; 
 
d)    reasonably free from blemished or mechanically damaged areas;  
 
e)    reasonably free from poorly trimmed units (except for whole style); and 
 
f)     reasonably free from extra neous vegetable matter (E.V.M.). 
 
B.2.2  Definition  of visual defects 
 
a)    Uniform white, cream yellow (golde n) to darker yellow colour — Means, that all kernels on 
one ear are of the same colour and that the different  units in one sample unit are of the same colour. 
 
1)     Light variation — Some difference in colour exists, only slightly affecting the 
appearance 
 
2)    Pronounced variation —  Difference in colour between the different  kernels and/or 
ears are n oticeable and affecting the appearance. Uniformity of colour is not applied to mixed 
coloured varieties 
 
b)    Uniform in size — Means that the length of the longest ear in the sample unit does not exceed the 
length of the shortest ear by more than 50 mm for whole and trimmed whole styles or by more 
than 20 mm for cut style, and that the largest diameter of the largest unit does not exceed the 
largest diameter of the smallest unit by more than 15 mm. 
 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  19 1) Minor - Outside one of the limits (length or diameter) by maximum 5 mm = 1 
defect; 
  
2)   Major - Outside both limits by maximum 5 mm = 2 defects; 
 
3)  Major - Outside one or both of the limits by more than 5 mm = 4 defects. 
 
c)    Well developed — Means that the kernels shall be positioned in a symmetrical pattern in distinct 
lines or  rows which are not seriously affected by missing or shrunken kernels. The whole style 
may have some shrun ken or under-developed parts. 
 
1)    Minor — Appearance materially affected by irregular pattern of kernels = 1 defect; 
 
2)   Major — More than 10% but less than 15% by count of the kernels missing or shrunken = 2 
defects; 
 
3)  Serious — 15% or more by count of the kernels missing or shrunken = 4 defects. 
 
d)    In “whole style” — The length of the part of ear which is shrunken or underdeveloped shall 
be considered as follows: 
 
1)     Minor — More  than 20 mm and up to 25 mm = 1 defect;  
 
2)    Major — More  than 25 mm and up to 30 mm = 2 defects; and 
 
3)   Serious — More than 30 mm = 4 defects. 
 
e)   Blemis hed or mechanically dama ged areas 
 
1)     Blemis hed — A unit affected by pathological or insect injury with associated discolouration 
which affects the kernels. 
 
2)     Mechan ically dam aged — A unit affected by cuts or by crushing of the kernels. Kernels 
at the ends of the units which are damaged by cutting shall not be considered as damaged 
by mechanical injury. 
 
1) Minor — More  than 5% but less than 10% by count of the kernels are slightly affected but 
not more than 0.5% by count of all kernels are seriously blemished or damaged = 1. 
defect; 
 
2) Major — 10% or more but less than 15% by count of the kernels are slightly affected but 
not more than 1% by count of all kernels are seriously blemished or damaged = 2 defects. 
 
3) Serious — More than 15% by count of the kernels are slightly affected or more than 
1% by count of the kernels are seriously affected = 4 defects. 
 
f)       Poorly trimmed means (i) ears or cut cobs where at  the stem end a small part of stalk remains 
attached and also means (ii) that the top end of the ear or the cut cob is cut too high leaving 
unde r-developed kernels on the cob. For the style “whole” the top is untrimmed and a piece of the  
stalk of maximum 15 mm may remain attached, and not be considered a defect. 
 
1)    Minor — At one end of unit less than 6 mm left = 1 defect; 
 
2)    Major — At one end of unit 6 – 12 mm left = 2 defects; and 
 
3)    Serious — At one end of unit more than 12 mm left = 4 defects.  
 
g)     E.V.M. (Extraneous vegetable material) 
 
1)    Husk — Means the membrano us outer covering and one of the constituent parts of an 
ear of corn that is removed during processing.      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 20  
2)   Silk — Means the coarse threa d-like filaments that are one of the constituent parts of an 
ear of corn. Such silk is found beneath the husk and in immediate contact with the 
corn kernels (on-the-cob). Corn  silk is normally removed during pro cessing. Silk to 
the total length twice of that of the unit in question are considered normal and not a 
defect. 
 
-     Minor — silk to a total length of 2-6 times the length of the units = 1 defect; 
 
- Minor — husks not more than 2 squares cm in total surface = 1 defect; and 
 
- Major — silk to a total length great er than 6 times the length of the units or 
husks larger  than 2 cm2 square cm in total surface = 2 defects. 
 
B.2.3  Minimum sample unit 
 
The minimum sample unit for the respective styles shall be:  
 
a)   Whole and trimmed whole          4 ears 
 
b)   Cut cob                                       8 pieces of ears 
 
B.2.4  Defects  and allowances 
 
Based on the minimum sample unit defined in B.2.3 , visual defects shall be assigned points in accordance 
with Table B.1 in this clause . The maximum number of defects permitted in the Total Allowable Points 
rating is indicated for the respective categories Minor, Major and Serious or the Combined Total of the 
forego ing categories. 
 
Table B.1 — Defe cts allowances  for all styles 
 
 
 
S/N  
 
Defe ct  
Unit of 
Measurement  
Defe ct categories 
 
Minor  
Major  
Serious  
Total 
a)   
Kernel colour variation for single colour 
varieties 
 
i)       L ight 
 
ii)      Pronounced  
 
 
 
One ear  
 
 
 
1  
 
 
 
2  
 
 
 
-  
 
 
 
- 
b)   
Colour variation (ears)  
 
i)       L ight 
 
ii)      Pronounced  
 
 
Minimum 
sample unit  
 
 
1  
 
 
2  
 
 
-  
 
 
- 
c)   
Difference in size outside given range 
(in minimum sample unit)   
 
1  
 
2 or 4  
 
-  
 
- 
d)   
Not well developed  
Each ear  
1  
2  
4  
- 
e)   
Blemished or damaged  
Each ear  
1  
2  
4  
- 
f)   
Poorly trimmed  
Each ear  
1  
2  
4  
- KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  21 g)   
Extraneous vegetable matter  
Minimum 
sample unit  
1  
2  
-  
- 
  
Total allowable points  
21  
6  
4  
21 
  
 
Annex C  
(normative)  
Quick frozen leeks  
 
C.1     Presentation 
 
C.1.1  Styles  
 
a)    Whole leek — the leek plant with roots and non-tender leaves removed. 
 
b)    Leek — parts of the whole leek with a length, corresponding to the longest dimension of the 
package, but not less than 70 mm. 
 
c)    Cut leek — parts of the whole leek, cut perpendicularly to the longitudinal axis, minimum length 
30 mm, maximum length 70 mm. 
 
d)    Leek rings — parts of the whole leek, cut perpendicularly to the longitudinal axis into slices, 
not thinner than 10 mm and not thicker than 30 mm. 
 
e)    Chopped  leek — the whole leek chopped into pieces, such that the original structure is 
almost entirely lost, resulting in a “unit” generally smaller than 15 mm in size. 
 
C.1.2  Colour 
 
Leek may be presented as white; when not more 1 0% m/m shall be present of leaves or parts of leaves 
with a green colour. 
 
C.2 Sizing 
 
a)    Whole leek and leek, may be presented as sized or unsized; 
 
b)    The minimum diameter of whole leak and leek, measured perpendicularly to the axis immediately 
above the swelling at the neck shall be not less than 10 mm; and 
 
c)    When sized, the difference between the largest and smallest diameter of the leeks in the same 
package, measured p erpendicularly to the axis immediately above the swelling at the neck, shall 
be not more than 10 mm. 
 
C.3     Quality factors 
 
C.3.1  General  requiremen ts 
 
Quick frozen leek shall have similar varietal characteristics and be free from objectionable tough parts; 
and with respect to visual defects or other defects subject to a tolerance, shall be: 
 
a)    free from yellow and/or yellowish leaves; 
 
b)    reasonably free from damage such as staining, discolouration, or insect injury; 
 
c)    reasonably free from extra neous vegetable material (E.V.M.); 
 
d)    reasonably well trimmed;       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 22  
e)    practically free from loose or detached leaves (in whole style only);  and 
 
f)     practically free from hard parts as “se ed heads”.  
 
C.3.2  Analytical  characteristics 
 
Mineral impurities — Not more than 0.1% m/m, measured on the whole product basis.  
 
C.3.3  Definition  of visual defects 
 
Table C.1 — Definition  of visual defects 
 
 
S/N  
Visual defect  
  
Definition  
a)     Discolouration     -    Discolouration of any kind on the product and which  
materially detracts from the appearance of the 
product. 
  
i)       M inor  
- Discolouration which is light in colour. Each area or 
combined area of 4  cm² = 1 defect; or if the 
great est dimension is less than 20 mm. 
 
ii)      Major  
- Discolouration which is dark in colour. Each area 
or combined area of 4  cm² = 1 defect, or the 
greatest dimension is over 20 mm. 
b)   
   Damaged   
- Each leaf or part of leaf that is 
affected by blemishes, staining or 
insect injury. 
c)   
Extraneous Vegetable 
Material (E.V.M.)  
 
-    Each cm² harmless vegetable material other than 
from the leek. 
d)   
Roots  
-    Each disk of roots attached to the leek or loose. 
e)   
Parts of roots  
-    Parts of roots attached to the leek or loose. 
  
 
 
 
 
Poorly trimmed  
- The white or pale green portion is less than 
one-third of the total product.  
f)   
- For the presentation “white” (Section C 1.2 ) not 
more than 10% m/m of green  leaves is permitted. 
 
-    Parts of the seed head. 
g)   
 
Loos e leaves  
-    Leaf or part of it, wh ich is detached from the shaft 
(in whole style only). 
 
C.3.4  Minimum  sample size 
 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  23 The minimum sample size for segregating and evaluating visual defects shall be as follows in Table A.2 : 
 
 
 
 
 
Table C .2 — Minimum  sample size 
 
 
S/N  
Style  
Minimum sample 
size 
a)    Whole leek 20 pieces 
b)    Leek, cut leek 500 g 
c)    Leek rings 300 g 
d)    Chopped leek 300 g 
 
C.3.5  Method  of examinati on 
 
For separation and enumeration of visual defects the standard sample (see minimum sample size) is 
placed in wat er in a deep tray, and the shafts or leaf portions separated one by one. 
 
C.3.6 Defects  and allowances 
 
If size graded, the product shall contain not less than 80% by number of whole leek of the declared 
size. 
 
For tolerances based on the minimum sample unit indicated in C.3.4, visual defects shall be 
assigned points in accordance with the appropriate tables in this Section. The maximum number of defects 
permitted is the Total Allowable Points rating indicated for the respective defect categories Minor and 
Major or the Combined Total of the forego ing categories (see Tables C.3 , C.4 and C.5 ). 
 
Table C.3 — Whole leek 
 
 
S/N  
 
Defe ct  
Defe ct categories 
  
Minor  
Major  
Total 
a)   
Discolouration    
  
i)       Minor  
2   
 
ii)      Major   
2  
b)   
Damaged   
2  
c)   
E.V.M.  
1   
d)   
Roots   
2  
e)   
Parts of roots  
1   
f)   
Poorly trimmed   
2  
g)   
Loose leaves  
1        KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 24   
Total Allowable Points  
8  
6  
10 
 
(Sample Size: 20 pieces) 
 
 
Table C.4 — Leek, cut leek, leek rings and chopped  leek 
 
 
 
S/N  
 
Defe ct  
Defe ct categories 
 
  
Minor  
Major  
Total 
a)   
Discolouration    
  
i)     Minor  
2   
 
ii)     Major   
2  
b)   
Damaged   
2  
c)   
E.V.M.  
1   
d)   
Roots   
2  
e)   
Parts of roots  
1   
f)   
Poorly trimmed   
2  
 
Minimum sample size 500 g (leek and cut leek) Minimum sample size 300 g (leek rings and chopped leek. 
 
Table C.5 — Total allowable points 
 
 
S/N  
Total allowable points  
Minor  
Major  
Total 
a)   
Leek and cut leek  
1
0  
10  
12 
b)   
Leek rings and chopped leek  
5  
6  
6 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  25  
 
 
 
 
 
 
 
 
Annex D  
(normative)  
 
Quick froz en whole kernel corn  
 
D.1    Presentation 
 
D.1.1  Colour  
 
a)   Yellow;  
 
b)   White; and 
 
c)    “Other” - colour depends on characteristics of the variety. 
 
D.2     Quality factors 
 
D.2.1  General  requiremen ts 
 
Quick frozen whole kernel  corn shall be 
 
a)    of similar varietal characteristics; 
 
b)    of a reasonably uniform colour which may be slightly dull; 
 
c)    before and after cooking, free from foreign flavour and odour, taking into consideration any added 
optional ingredients; 
 
d)    reasonably tender and sufficiently developed;  
 
e)    reasonably free from loose skins; and with \ respect to visual defects subject to tolerances shall be: 
 
 f)     reasonably free from ragged, crushed or broken kernels;  
 
g)    reasonably free from damaged or blemished kernels; 
 
h)    reasonably free from pieces of cob, husk or silk; 
 
i)     practically free from harmless extra neous vegetable material; and 
 
j)     reasonably free from pulled kernels. 
 
D.2.2  Definitions  of visual defects 
 
a)    Damage  or blemish  — Means any kernel affected by insect injury or damaged by 
discolouration, pathological injury, mechanical injury, or by any other means to the extent that the 
appearance or e ating quality is affected. This category of defect may be further  classified as 
“minor”, “major” or “serious” depending upon the extent to which the appearance is affected. 
 
i)     Minor — Means damage or blemish that affects the kernel to only a slight degree. 
      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 26 ii)    Major — Means damage or blemish that is quite noticeable and materially affects 
the kernel. 
 
b)    Serious — Means damage or blemish that is very noticeable and of such nature that it would 
customarily be discarded under normal culinary prepa ration. 
 
c)    Cob — Means the very firm to hard cellulose-like material to which the kernels of corn are 
attached and from which the kernels are removed during processing. 
 
d)    Husk — Means the membranous outer covering and one of the constituent parts of an ear of corn 
that is removed during processing. 
 
e)    Silk — Means the coarse threa d-like filaments that are one of the constituent parts of an ear of 
corn. 
 
Such silk is found beneath the husk and in immediate contact with the corn kernels. Corn  silk 
is normally removed during processing. 
 
f)     Harmless extraneous vegetable material — Means vegetable matter other than cob, husk, or 
silk which is harmless. Such material may include, but is not limited to, grass, weeds, leaves 
and portions of stalk. This category of defect may be further  classified as “minor”, “major” or 
“serious”, depending upon the amount of severity of the material. 
 
1)     Minor — Only slightly noticeable and affects the product to only a slight 
degree. 
 
2)    Major — Readily noticeable and affects the product to a material degree.  
 
3)   Serious — Very noticeable and objectionable and would customarily be discarded under 
normal culinary prepa ration. 
 
g)    Pulled kernels — means kernels of corn that have been so cut or removed from the ear of corn 
that portions of cob or hard tissue remain. This category of defect may be further  classified as 
“minor or “major” depending upon the amount of adhering cob that is pre sent. 
 
1)        Minor — Slight amount of cob material or hard tissue remains around the base of 
the kernel. 
 
2)      Major — Moderate to noticeable amount of adhering cob material. (If there is an 
excessive amount of cob material adhering, apply tolerance given in Table D.1). 
 
D.2.3 Minimum  sample unit 
 
The m inimum sample unit shall be 250 g. 
 
D.2.4 Defects  and allowances 
 
For tolerances based on the minimum sample unit indicated in D.2.3 , visual defects shall be scored in 
accordance  with Table D.1 in this Section. The maximum percentage of defects permitted in the Total 
Allowable Percentages rating is indicated for the respective categories “minor”, “major”, “serious” and 
“pulled kernels” or the Combined Total of the foregoing categories. 
 
a) Pieces of cob - maximum tolerance   0.6 cm3 
 
b)  Husk - maximum tolerance    4.4 cm2 
 
c) Silk - maximum tolerance    160 cm  
 
d) Ragged, crushed or broken kernels   60 pieces  
 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  27  
 
 
 
 
 
 
 
 
 
Table D.1 — Visual defects scoring  
 
 
Defects   
% m/m 
 
Damage or blemish (minor)  
5 
 
Damage or blemish (major)  
3 
 
Damage or blemish (serious)  
1 
 
Harmless E.V.M.  
0.2 
 
Pulled Kernels 
 
- Minor 
 
- Major  
 
7 
 
2 
 
Total Allowable Percentage  
9 
 
 
Total Defects without (4 ); 25% 
 
 
 
Annex E 
(normative)  
QUICK FROZEN BROCCOLI  
 
In addition to the general provisions applicable to quick frozen vegetables, the following specific provisions 
apply:  
 
 
1.2 Presentation  
1.2.1 Styles  
(a) Spears - The head an d adjoining portion of the stem, with or without small tender attached leaves, 
ranging in length from more than 7 cm to 16 cm. The spears may be split longitudinally. Within each sample 
unit not more than 20% by count fall outside the designated length.  
(b) Florets - The head and adjoining portion of the stem, with or without small tender attached leaves 
ranging in length from 15 mm to 80 mm with sufficient attached stem to maintain a compact head. The florets 
may be split longitudinally. Within each sampl e unit not more than 20% by count fall outside the designated 
length.  
(c) Cut spears – Spears, which have been cut into portions and which may be irregular in shape. Pieces 
from 1.5 cm to 5 cm in the longest dimension. Leaf material may be present but sha ll not exceed 35% m/m 
and head material shall not be less than 15% m/m.  
(d) Chopped - Broccoli finely cut into pieces less than 1.5 cm in the longest dimension. Leaf material may be 
present but shall not exceed 35% m/m and head material shall not be less than 15% m/m.       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 28  
1.2.2 Sizing  
Quick frozen broccoli florets may be presented sized or un -sized.  
When sized, a size name designation and size parameter in mm should be indicated on the package. The 
package shall contain no less than 80.0% by weight of the declared size.  
 
Table 1: Sizing  
 
Size Designation  Diameter size range of the head 
of the florets (mm)  
(a) Small florets  12 – 40 mm  
(b) Florets  > 40 – 80 mm  
 
 
 
2.2 Quality Factors  
2.2.1 General Requirements  
Quick frozen broccoli shall be of reaso nably uniform dark green to light green depending on the varieties. 
The inflorescences shall be firm, compact of fine/ close grained with floral buttons completely closed.  
With respect to visual or other defects with a tolerance, quick frozen broccoli sha ll be reasonably free from:  
(a) an excessive amount of leaf material, particularly large coarse leaves;  
(b) detached fragments and loose leaves (only for spears and florets);  
(c) extraneous vegetable material;  
(d) yellow or brown coloured florets;  
(e) damage due to mechanical, pathological, or insect injury;  
(f) poorly trimmed units (spears and florets);  
(g) flowered or poorly developed units;  
(h) fibrous or woody units.  
 
2.2.2 Definition of Visual Defects  
(a) Extraneous vegetable material (E.V.M. ) - means leaf, stem, or similar harmless vegetable material 
other than from the broccoli plant.  
(b) Detached leaves (for spears and florets) - mean broccoli leaves and pieces thereof not attached to a 
unit.  
(c) Fragments (for spears and florets) - means  pieces less than 20 mm in length for spears and weighing 
less than 5 g for florets.  
(d) Blemished - A unit or product, which is stained, spotted, affected by discolouration or disease or insect 
injury.  
(i) Minor - Slightly affecting the appearance or ea ting quality.  
(ii) Major - Materially affecting the appearance or eating quality.  
(iii) Serious - Seriously affecting the appearance or objectionably affecting the eating quality to such an 
extent that customarily it would be discarded under normal culin ary preparation.  
(e) Mechanical damage (for spears and florets) - means a unit bearing the general configuration of a spear 
or floret, but from which more than 50% of the buds have become detached, or otherwise mechanically 
damaged so as to materially aff ect the appearance of the product.  
(f) Poorly trimmed (for spears and florets) - means units in which the appearance is seriously affected by 
attached coarse leaves or pieces thereof, or ragged removal of leaves, or small side shoots, or poor cutting 
of the stem.  
(g) Over mature or poorly developed - means individual buds are in the flowered stage and with respect to 
spears and florets branching bud clusters which comprise the head are spread so as to seriously affect the KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  29 appearance of the unit, or the bu d clusters are of such advanced maturity that individual buds and supporting 
stems from loosely structured clusters.  
(h) Fibrous - means tough fibre that is normally developed near the outside portion of the broccoli stem; 
such units are tough but still e dible.  
(i) Woody - means tough fibre that is normally developed near the outside portion of the broccoli stem, such 
units are extremely tough and highly objectionable.  
 
2.2.3 Standard Sample Size  
The standard sample size for presentation (styles) shall be 300 g.  
2.2.4 Defects and Allowances  
In addition, the following sample size applies for visual defects  
 
 
Table 2: Sample Size  
 
Styles  Sample Size for Visual Defects  
 
(a) Spears, florets  
 300 g for detached fragments, loose leaves, and 
E.V.M.; for o ther defects 25 units  
(b) Cut spears and other styles  300 g  
(c) Chopped  100 g  
 
 
Table 3: Classification of Defects by Count for Spears and Florets  
 
Visual Defects  Unit of 
Measurement                                                               Defect Categories  
Minor  Major  Serious  Total  
(a) E.V.M.  Each piece   2   
(b) Detached 
leaves  Each 5 g  1    
(c) Fragments       
(i) Spears  Each 20 mm  1    
(ii) Florets  Each 5 g  1    
(d) Blemished  Each unit      
(i) Minor   1    
(ii) Major    2   
(iii) Serious     4  
(e) Mechanical 
damage  Each unit   1   
(f) Poorly 
trimmed  Each unit  1    
(g) Over -
mature/poorly  Each unit      
(h) Fibrous  Each unit   2   
(i) Woody  Each unit   2   
Total Allowable 
Points   25 12 4 25 
 
For tolerance based o n the standard sample sizes indicated in Section 2.2.3, visual defects shall be 
assigned points in accordance with the appropriate Table in this Section. The maximum number of defects 
permitted is the “Total Allowable Points” rating indicated for the respe ctive categories “Minor”, “Major” and 
“Serious” or the “Combined Total” of the foregoing categories.  
 
 
Table 4 – Chopped  
 
Visual Defects  Unit of 
Measurement                                                               Defect Categories  
Minor  Major  Serious  Total  
(a) E.V.M.  Each piece   2        KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 30 (d) Blemished  Each unit      
(i) Minor   
Each piece  1    
(ii) Major   2   
(iii) Serious    4  
(c) Over -mature 
/ poorly 
developed  Each 10 g for 
cut   2   
Each 2 g for 
chopped   2   
(h) Fibrous  Each 2 g   2   
(i) Woody  Each unit 2 g t    4  
Total Allowable 
Points   25 12 4 25 
 
 
2.3 Definition of “Defectives”  
 
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 1.2.1, 
2.2.1 and 2.2.4 shall be regarded as a “ defective”.  
2.4 Lot Acceptance  
A lot will be considered acceptable when the number of “defectives” as defined in Section 2.2 does not 
exceed the acceptance number (c) for the appropriate sample plan with an AQL of 6.5.  
In applying the acceptance procedure each “defective”, as indicated in Sections 2.2.1 and 2.2.4, is treated 
individually for the respective  categories.  
 
 
 
Annex F 
(normative)  
QUICK FROZEN BRUSSELS SPROUTS  
In addition to the general provisions applicable to quick frozen vegetables, the 
followi ng specific provisions apply: 1.2 Presentation  
 
1.2.1 Sizing  
(a) Quick frozen Brussels sprouts may be presented sized or unsized.  
(b) Whether sized or unsized, the amount of frozen sprouts passing a square holed sieve of 12 mm, shall not 
exceed 5% by num ber.  
(c) If quick frozen Brussels sprouts are presented as size graded, they shall conform to a, size name 
designation and size parameter in mm should be indicated on the package when measured in the frozen 
condition. The following system of size designat ions and diameters is a guide. Other designations including 
mixtures of sizes are allowed.  
 
                                                                    Table 1: Size Designation  
 
Size Designation  Diameter of sprouts in mm using a square hole 
sieve or caliper  
(a) Very small  12 – 22 mm  
(b) Small  > 22 – 26 mm  
(c) Medium  > 26 – 36 mm  
(d) Large  over 36 mm  
 
 
2.2 Quality Factors  
2.2.1 General Requirements  
With respect to visual defects or other defects subject to a tolerance, quick frozen  Brussels sprouts shall be 
reasonably free from  KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  31  
 (a) extraneous vegetable material (E.V.M.);  
(b) loosely structured buds;  
(c) poorly trimmed or mechanically damaged units;  
(d) damage by insects or disease;  
(e) loose leaves.  
 
2.2.2 Definition of Visua l Defects  
(a) Extraneous vegetable material (E.V.M.) - Extraneous material from the Brussels sprouts plant including 
stem and leaf, but excluding bud leaves and fragments thereof; harmless vegetable material from other 
plants.  
(b) Yellow colour - More th an 50% of the outer surface of a sprout yellow in colour due to loss of outer 
leaves resulting either from over trimming or mechanical damage.  
(c) Loosely structured - Sprout not compact, having loosely packed or open leaves. A sprout in which the 
leaves form a rosette appearance.  
(d) Perforated leaves (by insects) - A sprout with one or more surface perforations larger than 6 mm in 
diameter, showing scar tissue at the edge of the perforation(s).  
(e) Decayed - A sprout which shows significant internal or  external decomposition.  
(f) Seriously blemished - A sprout which is stained, spotted, discoloured or otherwise blemished, covering 
an aggregate area greater than that of a circle 15 mm in diameter, in such a way as to detract seriously from 
its appearanc e/eating quality, and to such an extent that it would be discarded under normal culinary 
preparation.  
(g) Blemished - A sprout which is stained, spotted, discoloured, or otherwise blemished to the extent that 
the aggregate area affected is greater than th e area of a circle 6 mm in diameter, or in such a way as to 
detract materially but not seriously from its appearance. Sprouts with slight blemishes may be ignored.  
(h) Poorly trimmed or mechanically damaged unit - A unit in which: the stem end is very rag ged leaving a 
heel extending more than 10 mm beyond the point of attachment of the lowest outer leaves;  
(i) 4 or more outer leaves have been damaged such that only the petioles remain attached to the stem;  
(ii) the stem extends more than 10 mm below the point of attachment of the lowest outer leaves;  
(iii) the appearance is damaged to an extent that the sprout is lacerated, can be separated easily into two 
pieces, or more than 25% of its volume has been removed.  
(i) Loose leaf: Leaf or leaf fragments de tached from the bud.  
 
2.2.3 Standard Sample Size  
2.2.3.1 Presentation (styles and sizing)  
The standard sample size shall be 1 kg.  
2.2.3.2 Visual Defects  
The standard sample size shall be 1 kg for the assessment of E.V.M. and loose leaf, and 100 sprout s for the 
assessment of other visual defects.  
2.2.4 Defects and Allowances  
2.2.4.1 Styles – “Free Flowing”  
When the product is presented as “free flowing” a tolerance of 10% m/m shall be allowed for pieces which 
are stuck together to such an extent that  they cannot easily be separated in the frozen state.  
2.2.4.2 Sizing  
If represented as size graded, of the sprouts 12 mm or larger, a minimum of 80% by number shall be of the 
declared size and a maximum of the following percentages by number of other siz es: 
 
                                                                             Table 2: Sizing  
 
Size Designation  Very Small  Small  Medium  Large  
(a) Max% 12 – 22 
mm  -  20  20  5  
(b) Max% 22 26 
mm  20  -  20  -  
(c) Max% 26 – 36 
mm  5  20  -  20  
(d) Max% over 36 
mm  0   20 - 
Total Max%  20  20  20  20  
 
      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 32 2.2.4.3 Visual Defects  
For tolerance based on the standard sample sizes indicated in Section 2.2.3.2, visual defects shall be 
assigned points in accordance with the Table in this Section. The maximum number of defects permitted is 
the “Total Allowable Points” rating indicated for the respective categories 1, 2 and 3 or the “Combined Total” 
of the foregoing categories.  
                                                  
                                              Table 3: Defects Allowances  
 
Defect  Unit of 
Measurement  Defect Categories  Total  
1  2  3  
(a) E.V.M.  Each piece  2    
(b) Loosely 
structured  Each sprout   2   
(c) Perforated 
leaves  Each sprout   1   
(d) Decayed  Each sprout    4  
(e) Seriously 
blemished  Each sprout    2  
f) Blemished  Each sprout   2   
(g) Poorly 
trimmed or 
mechanically 
damaged  Each sprout   1   
(h) Loose leaf  Each 1% m/m  1    
Maximum Total Allowable 
Points  10  45  10  55  
 
Maximum percentage by co unt of (b) Yellow sprouts: 25  
 
 
 
2.3 Classification of “Defectives”  
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 2.2.1 
and 2.2.4 shall be regarded as a “defective”.  
2.4 Lot Acceptance  
A lot will b e considered acceptable when the number of “defectives” as defined in Section 2.3 does not 
exceed the acceptance number (c) for the appropriate sample plan with an AQL of 6.5.  
In applying the acceptance procedure each “defective”, as indicated in Sections  2.2.1 and 2.2.4.3, is treated 
individually for the respective characteristics.  
 
 
 
Annex G 
(normative)  
QUICK FROZEN CAULIFLOWER  
 
In addition to the general provisions applicable to quick frozen vegetables, the following specific 
provisions apply:  
 
 
1.2 Pre sentation  
1.2.1 Style  
(a) Whole - The whole, intact head, which is trimmed at the base. Small tender modified leaves may be 
present or attached to the unit ;  
(b) Split - The whole head, cut vertically into two or more sections which may have attached sma ll, tender, 
modified leaves;  KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  33 (c) Florets 1 - Segments of the head, which may have a portion of the attached, measuring at least 12 mm 
across the top in the greatest dimension. A maximum tolerance of 20% m/m is permitted for units in which 
the greatest dime nsion across the floret is more than 5 mm and less than 12 mm. Small, tender modified 
leaves may be present or attached to the units.  
 
1.2.2 Sizing  
1.2.2.1 Quick frozen cauliflower florets may be presented sized or un -sized. When sized, Size is determine d 
by the maximum diameter of the equatorial section .  
1.2.2.2 If presented as size graded they shall conform to the following specifications.  
(a) Large florets - Segments of head measuring at least 30 mm across the top in the greatest dimension 
and of whi ch a portion of secondary stem may be attached. Small tender modified leaves may be present or 
attached to the unit.  
(b) Small florets - Segments of head measuring at least 12 mm but less than 30 mm across the top in the 
greatest dimension and to which a small portion of secondary stem may be attached. Small tender modified 
leaves may be present or attached to the unit.  
 
 
2.2 Quality Factors  
2.2.1 General Requirements  
Quick frozen cauliflower shall be of reasonably uniform white to dark cream colour ove r the tops of the units 
which may be slightly dull and have a tinge of green, yellow or pink. The inflorescences shall be firm, 
compact, of fine / close grained.  
 
The stem or branch portions may be light green or have a tinge of blue; and with respect to v isual defects or 
other defects subject to a tolerance shall be reasonably:  
(a) free from discoloured areas confined essentially to the surface;  
(b) free from damaged or blemished areas;  
(c) free from fibrous stems;  
(d) free from poorly trimmed units;  
(e) free from fragments;  
(f) compact and reasonably well -developed;  
(g) free from coarse green leaves;  
(h) free from loose stems (for floret styles).  
 
 
 
 
2.2.2 Definition of Visual Defects  
                                                                
                                                                Table 1 – Definition of Visual Defects  
 
(a) Discolouration  
 (i) Light - The discolouration disappears almost 
entirely upon cooking.  
(ii) Dark - The discolouration does not disappear 
upon co oking.  
 
(b) Blemished  
 (i) Minor - The appearance of the unit is only slightly 
affected.  
(ii) Major - The appearance of the unit is materially 
affected.  
(iii) Serious - The appearance of the unit is 
objectionably affected to such an extent that it w ould 
customarily be discarded under normal culinary 
preparation.  
(c) Mechanically damaged  (i) Major - A unit in which more than 50% of the curd 
has been mechanically damaged or is missing (for 
split and floret styles).       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 34 (ii) Major - A unit in which mor e than 25% of the curd 
has been mechanically damaged or is missing (for 
whole style).  
(d) Fibrous  (i) Major - A unit which possesses tough fibres that 
are quite noticeable and materially affect the eating 
quality.  
(ii) Serious - A unit which possesses  tough fibres 
that are objectionable and of such nature that it 
would be customarily discarded  
(e) Poorly trimmed - A unit which has deep -knife gouges or a ragged appearance.  
(f) Leaves - Coarse green leaves or parts thereof whether or not attached to the unit.  
(g) Fragments - Portions of the floret 5 mm or less across the greatest dimension.  
(h) Not compact - A unit in which the florets are spreading, or the flowerhead has a “ricey” appearance or 
the flowerhead is very soft or mushy.  
(i) Loose st em - Each piece of stem exceeding 2.5 cm in length detached from a cauliflower unit.  
 
 
2.2.3 Standard Sample Size  
The standard sample size for presentation3 shall be 500 g having a minimum of 50 florets.  
2.2.4 Defects and Allowances  
When cauliflower i s presented as sized, a tolerance of 20% by weight is permitted as not conforming to the 
size indicated on the package.  
 
For tolerances based on the standard sample size indicated in Section 2.2.3, visual defects shall be 
assigned points in accordance with  the Tables 2 and 3. The maximum number of defects permitted is the 
“Total Allowable Points” rating indicated for the respective categories Minor, Major and Serious or the 
“Combined Total” of the foregoing categories  
 
Table 2 – Whole Style  
 
 
Defect  Unit o f Measurement  Defect Categories  
Minor  Major  Serious  Total  
(a) 
Discolouration  
 (i) Light  Each area or combined 
area of 8 cm²  1    
 (ii) Dark  Each area or combined 
area of 4 cm²   2   
 
(b) Blemished  
 (i) Minor .   
Each head  1    
 (ii) Major   2   
 (iii) 
Serious    4  
(c) 
Mechanically 
damaged  (i) Major  
 Each head   2   
(d) Fibrous  (i) Major  
  
Each head   2   KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  35 (ii) 
Serious    4  
(e) Poorly 
trimmed 
leaves  
  Each head   2   
 Each 2 cm²   2   
(f) Not 
compact  
  Each area or combined 
area of 12 cm²   2   
Total Allowable Points  10  6  4  10  
 
 
Table 3 Split, Florets and Other Styles  
 
Defect  Unit of Measurement  Defect Categories  
Minor  Major  Serious  Total  
(a) 
Discolouration  
 (i) Light  Each area or combined 
area of 8 cm²  1    
 (ii) Dark  Each area or combined 
area of 4 cm²   2   
 
(b) Blemished  
 (i) Minor .   
Each unit  1    
 (ii) Major   2   
 (iii) 
Serious    4  
(c) 
Mechanically 
damaged  (i) Major  
 Each unit   2   
(d) Fibrous  (i) Major  
  
Each unit   2   
(ii) 
Serious    4  
(e) Poorly 
trimmed 
leaves  
  Each unit  1    
 Each 2 cm²   2   
(f) 
Fragments  
  Each 3% m/m   2   
(g) Not 
compact  
  Each area or combined 
area of 12 cm²   2   
(h) Loose stem   Each piece      
Total Allowable Points  25  16  4  25  
 
2.3 Classificat ion of “Defectives”  
Any standard sample unit which fails to comply with the quality requirements, as set out in Sections 2.2.1 
and 2.2.4 shall be regarded as a “defective”.  
2.4 Lot Acceptance  
A lot will be considered acceptable when the number of “defec tives” as defined in Section 2.2 does not 
exceed the acceptance number (c) for the appropriate sample plan with an AQL of 6.5.  
 
Annex H 
(normative)       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 36 QUICK FROZEN  FRENCH FRIED POTATOES  
In addition to the general provisions applicable to quick frozen vegetabl es, the 
following specific provisions apply:  
 
 
1.2 Presentation  
1.2.1 Styles  
The styles of the product shall be determined by the nature of the surface and the nature of the cross 
section.  
1.2.1.1 Nature of the Surface  
The product may be presented in a ny one of the following styles including:  
(a) Straight cut - Strips of potato with practically parallel sides and with smooth surfaces;  
(b) Crinkle cut - Strips of potato with practically parallel sides and in which two or more sides have a 
corrugated su rface.  
 
1.2.1.2 Dimensions of the cross section  
The cross sectional dimensions of strips of quick frozen French fried potatoes that have been cut on all four 
sides (Styles (a) and (b) above) shall not be less than 4 mm when measured in the frozen conditi on. The 
quick frozen French fried potatoes within each pack shall be of similar cross sectional dimensions.  
The product may be identified:  
(a) by the approximate dimensions of the cross sections or by reference to the following system for 
designations:  
 
Table 1. Size designations  
 
Designation  Dimension in mm across the largest cut surface  
(a) Shoestring  4 - 8  
(b) Medium  > 8 - 12  
(c) Thick cut  > 12 - 16  
(d) Extra large  > 16  
 
 
Uniformity  
Uniformity may be expressed as a tolerance of 10% by length of non -conforming styles units applies, when 
specific lengths are not indicated.  
 
 
2.2 Quality Factors  
2.2.1 General Requirements  
Quick frozen French fried potatoes shall:  
(a) be free from any foreign flavours and odours;  
(b) be clean, sound and  practically free from foreign matter;  
(c) have a reasonably uniform colour.  
 
and with respect to visual defects subject to a tolerance shall be:  
(a) without excessive external defects such as blemishes, eyes and discolouration;  
(b) without excessive s orting effects, such as slivers, small pieces and scrap;  
(c) reasonably free from frying defects, such as burnt parts.  
 
When prepared in accordance with the manufacturer’s instructions quick frozen French fried potatoes shall:  
(a) have a reasonably unif orm desired colour;  
(b) have a texture characteristic of the product and be neither excessively hard nor excessively soft or soggy.  
 
2.2.2.3 Definition of Visual Defects  
 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  37  
External defects: are blemishes or discolouration (either internally or on the sur face) due to exposure to 
light, mechanical, pathological or pest agents, eye material or peeling remnants.  
(a) Minor defect - A unit affected by disease, dark or intense discolouration, eye material, or dark peel 
covering an area or a circle greater than  3 mm but less than 7 mm in diameter; pale brown peel or light 
discolouration of any area greater than 3 mm in diameter.  
(b) Major defect - A unit affected by disease, dark or intense discolouration, eye material, or dark peeling 
covering an area or a ci rcle greater than 7 mm but less than 12 mm in diameter.  
(c) Serious defect - A unit affected by disease, dark or intense discolouration, eye material, or dark peel 
covering an area or a circle of 12 mm in diameter or more.  
Note: “Slight” external defec ts which in either area or intensity fall below the definition shown for minor 
defects shall be ignored.  
Sorting Defects  
(a) Sliver - A very thin unit (generally an edge piece) which will pass through a slot the width of which is 50% 
of the minimum dim ension of the nominal or normal size.  
(b) Small piece - Any unit less than 25 mm in length.  
(c) Scrap - Potato material of irregular form not conforming to the general conformation of French fried 
potatoes.  
Frying Defects  
Burnt pieces - Any unit wh ich is dark brown to black and hard due to gross over frying.  
 
 
2.2.3 Standard Sample Size  
The standard sample size shall be 1 kg.  
2.2.4 Tolerances for Visual Defects  
For tolerances based on the standard sample size as specified in Section 2.2.4 the v isual external defects 
are classified as “minor” or “major” or “serious”. The tolerances in respect of external defects are dependent 
on the cross section of the French fried potatoes.  
To be acceptable, the standard samples shall not contain units in exce ss of the numbers shown for the 
respective categories, including total, in Table 2.  
  
                                                 Table 2: Tolerances for External Defects  
                                                                  
Defect catego ry  
 Number of units affected cross section of strips  
4 - 16 mm  over 16 mm  
(a) Serious  7  3  
(b) Serious + major  21  9  
Total (serious + major + minor)  60  27  
 
 
 
 
 
The tolerances for the other defects (not depending on cross section) (dependi ng on the style) are:  
 
 
                                                                              Table 3. Sorting defects (Grades)  
 
 
Slivers  maximum 12% m/m  
Small Pieces and Scraps  maximum 6% m/m  
Total Sorting Defects  maximum 12% m/m  
Frying Defects  maximum 0.5% m/m  
 
 
 
2.3 Classification of “Defectives”  
Any sample unit taken shall be regarded as a “defective” for the respective characteristics when it:  
(a) fails to meet any of the requirements given in Section 2.1;  
(b) fails to meet any of the general requirements given in Section 2.2.1;       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 38 (c) exceeds the tolerances for visual defects in any one or more respective defect categories in Section 
2.2.5.  
 
2.4 Lot Acceptance for composition and quality factors  
A lot will be considered acceptab le with respect to composition and quality factors when the number of 
“defectives” as defined in Section 2.2 does not exceed the acceptance number (c) for the appropriate sample 
plan with an AQL of 6.5.  
In applying the acceptance procedure each “defective ”, as indicated in Section 2.3(a) to (c), is treated 
individually for the respective characteristics.  
 
 
 
 
 
Annex I 
(normative)  
QUICK FROZEN  GREEN BEANS AND WAX BEANS  
In addition to the general provisions applicable to quick frozen vegetables, the 
following  specific provisions apply:  
 
 
 
1.2 Presentation  
1.2.1 Type  
Green beans or wax beans having distinct varietal differences with regard to shape may be designated as:  
(a) Round - Pods having a width not greater than 1½ times the thickness.  
(b) Flat - Pods  having a width greater than 1½ times the thickness.  
 
1.2.2 Styles  
Quick frozen green beans and quick frozen wax beans shall be presented in the following styles:  
(a) Whole: Whole pods of any length.  
(b) Cut: Transversely cut pods in which 70% or more by count of the units are at least 20 mm long but not 
longer than 65 mm.  
(c) Short cut : Transversely cut pods in which 70% or more by count of the units are more than 10 mm but 
less than 20 mm long.  
(d) Diagonal cut : pods cut approximately 45o to the lon gitudinal axis in which 70% by count of the units are 
more than 6 mm long.  
(e) Sliced/French Cut : pods sliced lengthwise or at an angle up to approximately 45
  to the longitudinal 
axis, with a maximum thickness of 7 mm.  
 
1.2.3 Colour (for wax beans only)   
The predominant colour of the pods of wax beans excluding the seeds and immediate surrounding tissue 
shall be yellow, or yellow with a green tinge.  
1.2.4 Sizing  
(a) Quick frozen whole and cut green beans and wax beans may be presented sized or unsized.   
(b) If round type beans are presented as size graded on diameter, they shall conform when measured in the 
thawed conditions, to the following size designation for the size names. However, other size designations 
may be used, and should be labelled accord ingly.  
 
Table 1: Size designation  
 
Designations  Bean pod diameter in mm measured by passing 
through parallel bars  
(a) Extra small  up to 6.5  KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  39 (b) Very small  up to 8  
(c) Small  up to 9.5  
(d) Medium  up to 11  
(e) Large  over 11  
 
 
 
2.2 Quality F actors  
2.2.1 General Requirements  
With regard to visual defects subject to a tolerance, quick frozen beans shall be:  
(a) without excessive small pieces;  
(b) normally developed (for whole beans);  
(c) reasonably free from extraneous vegetable material ( E.V.M.);  
(d) reasonably free from stem ends;  
(e) reasonably free from damage by insects or disease;  
(f) reasonably free from mechanically damaged units;  
(g) reasonably free from tough strings and fibrous units.  
 
2.2.2 Definition of Visual Defects  
(a) Extraneous Vegetable Material: Vegetable material from the bean plant, other than pod, such as leaf or 
vine, but excluding stem ends; other harmless vegetable material, not purposely included as an ingredient. 
For the purpose of assessment, E.V.M. compris ing bean leaf material will be differentiated from other E.V.M.  
(b) Stem end : A piece of the immediate stem which attaches the pod to the vine stem whether still attached 
to the unit or loose in the product.  
(c) Major blemish : Each piece blemished due to  insect or pathological damage affecting an area greater 
than a 6 mm diameter circle, 2 mm to 4 mm for the “extra small” size or blemished by other means to a 
degree which seriously detracts from its appearance.  
(d) Minor blemish : Each piece blemished due  to insect or pathological damage affecting an area greater 
than a 3 mm diameter circle, 2 mm to 4 mm for the “extra small” size or blemished by other means to a 
degree which seriously detracts from its appearance.  
(e) Mechanical damage (whole and cut sty les): a unit that is broken or split into two parts, crushed, or has 
very ragged edges to an extent that the appearance is seriously affected.  
(f) Undeveloped (whole style only): Each unit which measures less than 3 mm at its widest point.  
(g) Tough stri ngs: Tough fibre which will support a weight of 250 g for 5 seconds or more when tested in 
accordance with the procedure as given in CAC/RM 39 -1970.  
(h) Fibrous unit : Each piece having parchment - like material formed during the ripening of the pod, to th e 
extent that the eating quality is seriously affected.  
(i) Edible fibre means fibre developed in the wall of the bean pod that, after cooking, is noticeable upon 
chewing, but can be consumed with the rest of the bean material without objection.  
 
 
(ii) Inedible fibre means fibre developed in the wall of the bean pod that, after cooking, is objectionable upon 
chewing and tends to separate from the rest of the bean material.  
(iii) Small pieces (cut and sliced styles): bean pieces less than 10 mm in length including loose seeds and 
pieces of seeds; - (whole style) bean pieces less than 20 mm in length including loose seeds and pieces of 
seeds.  
2.2.3 Standard Sample Size  
2.2.3.1 Presentation  
The standard sample size for sizing shall be 1 kg.  
2.2.3.2 Visua l Defects  
The standard sample size is 1 kg for E.V.M. and stem ends, and 300 g for other defect categories.  
2.2.4 Defects and Allowances  
2.2.4.1 Presentation       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 40 (a) When the product is presented as “free -flowing” a tolerance of 10% (m/m) shall be allowed for pieces 
which are stuck together to such an extent that they cannot easily be separated in the frozen state. When 
assessing this factor, the sample unit shall be the entire contents of the pack or 1 kg.  
(b) If presented as size graded, the product shal l contain not less than 80% by number of bean pods of the 
declared size or smaller sizes. Of the 20% by number which may be of larger sizes, not more than a quarter 
may be of the second size larger and none may be larger than the second size larger.  
2.2.4 .2 Visual Defects  
For tolerance based on the standard sample size indicated in Section 2.2.3, visual defects shall be assigned 
points in accordance with Table 2. The maximum number of defects permitted is the “Total Allowable Points” 
rating indicated for the respective categories 1, 2 and 3 or the “Combined Total” of the foregoing categories.  
Table 2. Defect Tolerances by Count  
Defect  Defect Categories  Total  
1 2 3 
(a) E.V.M.  
(i) Bean leaf 
(each piece)  
(ii) Other E.V.M. 
(each piece)  
 
  
1 
 
2 
 
    
(b) Stem end  1    
(c) Major blemish   3   
(d) Minor blemish   1   
(e) Mechanical 
damage (whole 
and cut styles)   1   
(f) Undeveloped 
(whole style)   2   
(g) Tough strings    3  
(h) Fibrous unit    1  
(A) All but whole 
style  15  50  10  60  
(B) Whole style  
only 15  30  6  40  
(i) Small pieces (whole, cut and sliced styles) - maximum 20% m/m   
     
     
 
2.3 Definition of “Defectives”  
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 2.2.1 
and 2.2.4 sha ll be regarded as a “defective”.  
 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  41 2.4 Lot Acceptance  
A lot will be considered acceptable when the number of “defectives” as defined in Section 2.3 does not 
exceed the acceptance number (c) for the appropriate sample plan with an AQL of 6.5.  
In applying the acceptance procedure each “defective”, as indicated in Sections 2.2.1 and 2.2.4.2, is treated 
individually for the respective characteristics.  
Annex J 
(normative)  
QUICK FROZEN  PEAS  
In addition to the general provisions applicable to quick frozen vegeta bles, the 
following specific provisions apply:  
 
 
 
 
 
1.1.1 Types  
(a) Any suitable variety of peas conforming to species Pisum sativum L may be used.  
(b) The product shall be presented as “peas” or may be presented as “garden peas” provided they meet the 
organoleptic and analytical characteristics.  
(c) Sweet green wrinkled varieties or hybrids having similar characteristics included.  
 
1.2 Presentation  
1.2.1 Sizing  
1.2.1.1 Quick frozen peas of either type may be presented sized or un -sized.  
1.2.1.2 If peas are size graded they shall conform to one of the two following systems of specifications for the 
size names. Other size ranges and designations may be used and should be labelled accordingly.  
 
Table 1 – Specifications for Sizing  
 
 
Size Designation  Round Hole Sieve Size In mm  
Specification A  
1) Small  up to 8.75  
2) Medium  up to 10.2  
3) Large  over 10.2  
Specification B  
1) Extra small  1) Extra small  
up to 7.5  up to 7.5  
2) Very small  2) Very small  
up to 8.2  up to 8.2  
3) Small  3) Small  
 
 
1.2.1.3 Tolerances for Sizes  
If size graded, the product shall have a minimum of 80% either by number or weight of peas of the declared 
size, or of smaller sizes. It shall contain no more than 20% either by number or weight of peas of the next 
two larger ad joining sizes when applicable.  
 
2.2 Quality Factors  
2.2.1 Organoleptic and other characteristics  
2.2.1.1 The product shall be of a reasonably uniform green colour according to type, whole, clean, practically 
free from foreign matter, free from any foreig n taste or smell and practically free from damage by insects or 
diseases.  
2.2.1.2 The product shall have a normal flavour, taking into consideration any seasonings or ingredients 
added.  
2.2.3 Definition of Defects  
(a) Blond Peas means peas which are yell ow or white but which are edible (that is, not sour or rotted).  
(b) Blemished Peas means peas which are slightly stained or spotted.       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 42 (c) Seriously Blemished Peas means peas which are either hard, shrivelled, spotted, discoloured, worm -
eaten or otherwise blemished to an extent that the appearance or eating quality is seriously affected.  
(d) Pea fragments means portions of peas, separated or individual cotyledons, that are crushed, partially 
broken, broken or loose skins, excluding entire intact peas with skins detached.  
(e) Extraneous Vegetable Material (E.V.M.) means any vine, leaf or pod material from the pea plant, or 
other harmless vegetable material.  
 
2.2.4 Standard Sample Size  
The standard sample size for presentation shall be 500 g.  
2.2.5 Tolera nces for Visual Defects  
Based on a sample unit of 500 g the end product shall have not more than the following:  
 
Table 2. Tolerances for Visual Defects  
 
Blond Peas  2% m/m  
Blemished Peas  5% m/m  
Seriously Blemished Peas  1% m/m  
Pea Fragments  12% m/ m  
E.V.M.  0.5% m/m but not more than 12 cm² in area  
 
 
 
2.3 Classification of “Defectives”  
 
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections2.2.1 
and 2.2.2 shall be regarded as a “defective”.  
 
In ad dition, any standard sample unit which fails to comply with the quality requirements shall be regarded as 
a “defective” when any of the defects listed under Section 2.2.3 is present in more than twice the amount of 
the specified tolerance for the individua l defect as listed under Section 2.2.4 or if the total of Section 2.2.4 
from (a) to (d) inclusive exceeds 15% m/m.  
 
2.4 Lot Acceptance  
A lot will be considered acceptable when the number of “defectives” as defined in Section 2.3 does not exceed the 
accept ance number (c) for the appropriate sample plan with an AQL of 6.5.  
 
 
 
 
 
 
 
Annex K 
(normative)  
QUICK FROZEN  SPINACH  
In addition to the general provisions applicable to quick frozen vegetables, the 
following specific provisions apply:  
 
 
 
 
1.2 Presentation  
1.2.1 Styles  
(a) Whole spinach - The complete tender/young spinach plant with root removed;  
(b) Leaf spinach - Substantially whole leaves most of which are separated from the root crown with a 
maximum length of the stem of 10 cm;  KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  43 (c) Cut-leaf spinach - Parts of leaves of spinach generally larger than 20 mm in the smallest dimension;  
(d) Chopped spinach - Spinach leaves cut into small pieces ranging from 3 to 10 mm in the largest 
dimension, but not comminuted to a pulp or puree;  
(e) Pureed spinach (spin ach puree) - Spinach finely chopped which passes through a sieve such that the 
leaf particles are less than 3 mm dimension.  
 
 
 
2.2 Quality Factors  
2.2.1 Uniformity  
A tolerance of 10% by weight of non -conforming styles applies.  
2.2.2 General Requirement s  
Quick frozen spinach shall be practically free from tough fibrous material and for the styles of “whole leaf” 
and “cut leaf” not materially disintegrated due to mechanical damage; and, with respect to visual defects or 
other defects subject to a toleran ce, shall be:  
(a) well drained and containing no excess water;  
(b) practically free from sand and grit;  
(c) practically free from loose or detached leaves in “whole” style only;  
(d) practically free from root material;  
(e) reasonably free from discolo ured leaves or portions thereof;  
(f) reasonably free from flower stems (seed heads);  
(g) reasonably free from flower buds;  
(h) reasonably free from crown and portion thereof, except for “whole” spinach;  
(i) reasonably free from extraneous vegetable mat erial (E.V.M.).  
 
 
2.2.4 Definition of Visual Defects  
(a) Loose leaves (“whole” style only) - Leaves which are detached from the crown.  
(b) Discolouration - Discolouration of any kind on the leaves or stem portions and which materially detracts 
from the appearance of the product.  
(i) Minor - Discolouration which is light in colour;  
(ii) Major - Discolouration which is dark brown or black in colour.  
(c) Extraneous Vegetable Matter - Harmless vegetable material such as grass, (E.V.M) weeds, straw, etc.  
(iii) Minor - E.V.M. which is green and tender;  
(iv) Major - E.V.M. which is other than green or is coarse.  
(d) Seed heads (flower stems) - The flower bearing portion of the spinach plant, which is longer than 25 
mm;  
(e) Flower buds - The separate flowe r buds detached from the seed head;  
(f) Crowns (exclusive of “whole” style) - The solid area of the spinach plant between the root and the 
attached leaf clusters;  
(g) Root material - Any portion of the root, either loose or attached to leaves.  
 
2.2.5 Standard Sample Size  
The standard sample size for segregating and evaluating visual defects shall be as indicated in Table 1.  
 
Table 1. Sample Size  
 
Style  Standard Sample Size (g)  
(a) Whole and leaf  300  
(b) Cut leaf  300  
(c) Chopped  100  
(d) Pure ed  100  
 
 
2.2.6 Method of Examination       KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 44 For separation and enumeration of visual defects the test sample (standard sample size) is placed in water in 
a deep tray, and the leaves or leaf portion separated one by one.  
2.2.7 Defects and Allowances  
For tole rances based on the standard sample sizes indicated in Section 2.2.4, visual defects shall be 
assigned points in accordance with the appropriate Table in this Section. The maximum number of defects 
permitted is the “Total Allowable Points” rating indicated  for the respective categories Minor, Major and 
Serious or the “Combined Total” of the foregoing categories.  
 
 
 
 
 
Defect  Unit of 
Measurement  Defect Categories  
Minor  Major  Serious  Total  
(a) Loose 
Leaves (whole 
style only)  Each Leaf  1    
(b) 
Discolouration  Each 4 cm²      
(i) Minor  1    
(ii) Major   2   
(c) E.V.M.  Each 5 cm      
(i) Minor  1    
(ii) Major   2   
(d) Seed heads  Each whole head   2   
   
Each portion  
 1    
(e) Crown 
(exclusive of 
“whole” style)  Each whole crown   2   
Each Part      
(f) Root 
material     4  
Total Allowable Points  20  10  4  20  
      
      
 
 
 
 
Table 3 - Chopped Style  
 
Defect  Unit of Measurement  Defect Categories  
Minor  Major  Total  
(b) Discolouration  Each cm²     
(i) Minor  1   
(ii) Major   2  
(c) E.V.M.  Each 1 cm     
(i) Minor  1   
(ii) Major   2  
(c) Flower buds  
 Each 50 pieces  1   
(d) Crown 
material  Each piece   2  
(e) Root material  Each piece   2  
Total Allowable Points  20  10  20  
 
 
 
 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  45  
 
 
Table 4 - Pureed Style  
 
Defect  Allowance  
Any dark particle or flower bud  Shall not affect the overall appearance of the pro duct  
 
 
 
2.3 Classification of “Defectives”  
Any standard sample unit, which fails to comply with the quality requirements, as set out in Sections 2.1.1, 
2.1.6 and 2.2.1 shall be regarded as a “defective”.  
2.4 Lot Acceptance  
A lot will be considered acceptable when the number of “defectives” as defined in Section 2.2 does not 
exceed the acceptance number (c) for the appropriate sample plan with an AQL of 6.5.  
In applyin g the acceptance procedure each “defective”, as indicated in Section 2.2, is treated individually for 
the respective characteristics.  
 
 
 
 
Annex L 
(normative)  
 
Determination of water capacity of containers (CAC/RM 46-1972)  
 
E.1      Scope 
 
This method applies to glass containers. 
 
E.2      Definition 
 
The water capacity of a container is the volume of distilled water at 20 °C wh ich the sealed container will 
hold when  completely filled. 
 
E.3       Procedure 
 
E.3.1     Select a container which is undamaged in all respects. 
 
E.3.2     Wash, dry and weigh the empty container. 
 
E.3.3 Fill the container with distilled water at 20 °C to the level of the top thereof, and weigh the 
container thus filled. 
 
E.4       Calculation and expression of results 
 
Subtract the weight found in E.3.2 from the weight found in E.3.3. The difference shall be considered to 
be the we ight of water required to fill the container. Results are expressed as ml of water. 
 
 
 
 
 
 
 
 
 
 
 
 
      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 46  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Annex M 
(normative)  
 
Sampling plans 
 
The appropriate inspection level is selected as follows: 
 
Inspection level I         Normal sampling 
Inspection level II       Disp utes, (Codex referee purposes sample size), 
enforcement or need  for better lot estimate 
Sampling plan 1 (Inspection level I, AQL = 6.5) 
 
Net weight is equal to or less than 1 kg (2.2 LB) 
Lot size (N) Sample size (n) Acceptance num ber (c) 
4,800 or less 6 1 
4,801 - 24,000 13 2 
24,001 - 48,000 21 3 
48,001 - 84,000 29 4 
84,001 - 144,000 38 5 
144,001 - 240,000 48 6 
More than 240,000 60 7 
Net weight is greater than 1 kg (2.2 LB) but not more than 4.5 kg (10 LB) 
Lot size (N) Sample size (n) Acceptance num ber (c) 
2,400 or less 6 1 
2,401 - 15,000 13 2 
15,001 - 24,000 21 3 
24,001 - 42,000 29 4 KS 2689 :2019 
 
© KEBS 2019 — All rights reserved  47 42,001 - 72,000 38 5 
72,001 - 120,000 48 6 
More than 120,000 60 7 
Net weight greater than 4.5 kg (10 LB) 
Lot size (N) Sample size (n) Acceptance num ber (c) 
600 or less 6 1 
601 - 2,000 13 2 
2,001 - 7,200 21 3 
7,201 - 15,000 29 4 
15,001 - 24,000 38 5 
24,001 - 42,000 48 6 
more than 42,000 60 7 
 
Sampling plan (Inspection level II, AQL = 6.5) 
 
Net weight is equal to or less than 1 kg (2.2 LB) 
Lot size (N) Sample size (n) Acceptance num ber (c) 
4,800 or less 13 2 
4,801 - 24,000 21 3 
24,001 - 48,000 29 4 
48,001 - 84,000 38 5 
84,001 - 144,000 48 6 
144,001 - 240,000 60 7 
More than 240,000 72 8 
 
Net weight is greater than 1 kg (2.2 LB) but not more than 4.5 kg (10 LB) 
Lot size (N) Sample size (n) Acceptance num ber (c) 
2,400 or less 13 2 
2,401 - 15,000 21 3 
15,001 - 24,000 29 4 
24,001 - 42,000 38 5 
42,001 - 72,000 48 6 
72,001 - 120,000 60 7 
More than 120,000 72 8 
 
Net weight greater than 4.5 kg (10 LB)      KS 2689 :2019 
© KEBS 2019 — All rights reserved  
 
 
 48 Lot size (N) Sample size (n) Acceptance num ber (c) 
600 or less 13 2 
601 - 2,000 21 3 
2,001 - 7,200 29 4 
7,201 - 15,000 38 5 
15,001 - 24,000 48 6 
24,001 - 42,000 60 7 
More than 42,000 72 8