اﻟﻌرﺑﻳﺔ اﻟﺧﻠﻳﺞ ﻟدوﻝ اﻟﺗﻌﺎون ﻣﺟﻠس ﻟدوﻝ اﻟﺗﻘﻳﻳس ﻫﻳﺋﺔ 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
   
     
 Final draft 
 
  
GSO 05/ FDS 838 / 2014 
 
 
 
اﻟﻣﻌﻠب اﻟﻣطﺑوخ  اﻟﺣﻣص  
Canned cooked chick – Peas   
 
  
 
       
 
Prepared by : 
Gulf technical committee for standard s of food and agriculture products 
 
 
This document is a draft Gulf standard ci rculated for comments, it is therefore, 
subject to change, and may not be re ferred to it as a Gulf standard, until 
approved by the board of directors 
 
   
ICS:  67.080 
 
 
  GULF STANDARD                                                                                  GSO 838/ 2014 
FOREWORD 
 
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standard Bodi es of GCC member States. One of GSO 
main functions is to issue Gulf St andard/ Technical regulation through 
specialized technical committees (TCs).  
 
 
GSO through the technical program of committee TC NO.5 " Gulf technical 
committee for standards of food and ag riculture products " has update the GSO 
Standard No.( 838 / 1997 ) "   Canned chick - Peas  " The Draft Standard has 
been prepared by ( State of Qatar ). 
 
 
 
This standard has been approved as Gu lf Technical regulation by GSO Board of 
Directors in its meeting No…../………..held on      /      /      H,         /       /   
 
The approved standard will repl ace and supersede the GSO standa rd No.             
( GSO5  / 838/1997  ).    GULF STANDARD                                                                                  GSO 838/ 2014 
  Canned cooked chick – Peas   
 
  
 
1. Scope and filed of application: 
 
This Gulf Standard applies to the basic requirements that  must be met in the grain 
canned cooked chick – Peas    
  
2. Complementar y references 
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ". 
2.2   GSO ( 20) “ Methods for the determination of contaminating metallic elements in foodstuffs”. 
2.3   GSO ( 21 ) “ Hygienic regulation for food plants and their personal “ . 
2.4   GSO ( 23 ) “ Colouring matter used in food stuffs”. 2.5   GSO ( 150-2 ) “ Expiration dates for food products  “. 
2.6   GSO ( 356 ) “ Preservatives permitted for use in food produets”. 
2.7 GSO ( 381 ) “ Emulsifiers , stabeigers and thickeners  premitted for use in food              
staffs “. 
2.8  GSO ( 382 ) ” Maximum limits for pesticide residues in agriculural food products - 
Part 1”. 2.9   GSO ( 383 ) " Maximum allowable limits of pesticides residue in agricultural and  
food products - Part 2".  
2.10   GSO ( 841 ) “ Maximum limits of aflatoxins permitted in food and animal feeds- Aflatoxins “.  
2.11   GSO ( 988) “ Limits of radionativity levels permitted in foods stuff part - 1 “ . 2.12   GSO ( 998 ) “ Method for detection of permissible radionuclides limits in food – 
Part 1 :  Gamma  spectrometry analysis Cs-134 and Cs-137.  
2.13 GSO ( 1016 ) “ Microbiological criteria for foodstuffs  - Part 1“. 
2.14 GSO ( 1287 ) “ Methods of sampling of prep ackaged fruit and vegetable products  “.  
2.15 GSO ( 1791 ) “ Three piece steel round cans used for canning food stuffs”. 2.16 GSO ( 1843 ) “ Food Grade Salt “. 
2.17 GSO ( 2276 ) “  Detection of lard in food “. 
 
 
 
3.  Definitions : 
 
 3.1 Canned cooked chick - Peas:  Food product prepared from dried grain ch ick–peas which is prepared, cooked and  
preserved in brine solution or tomato juice or  tomato sauce which added to it citric acid 
and spices packed in suitable hermetically sealed packages, and heat treated to prevent its spoilage. 
   
4. Requirements :  
 
The following requirements shall be met in the product :  
 GULF STANDARD                                                                                  GSO 838/ 2014 
4.1 It shall be processed according to the cond itions given in the Gulf standard mentioned 
in item ( 2.3). 
4.2  It shall be free from pork products. 
4.3 The product shall be preserved the distingu ished color , taste and smell characteristic 
of cooked chick grain peas  . 4.4 The product shall be homogeneous in the degree of cooking and soft , firm texture 
and non- conglomerate . 
4.5 The product shall be free of insect infections . 4.6 The product shall be free from fungal infections . 
4.7 The product shall be free of insects and their parts and stages . 
4.8 The product shall be free from impurities and foreign materials . 4.9 The size of package contents shall not be  less than 90% of the water capacity of the 
package. 
4.10 The size of the drained weight shall not be  less than 60% in item (3.1) . 4.11 Salt shall not exceed than 2%. 
4.12 The each proportion of broken grains, sh elled, vestigial and separate cotyledons 
shall not increase 1% in item (3.1) . 4.13 It is permitted to add the following ingredients: 
4.13.1 Flavouring matter: spices, condiments and spices oils. 
 4.13.2 Emulsifiers, stabilizers, flavour  and odour enhancers and other additions 
permitted food . 
4.13.3 Edible oils. 
4.14 Contaminating metallic elements shall not be more than the following :  
- Copper  20  PPM - Lead  0.1 PPM - Arsenic 0.1 PPM 
4.15 Coloring matters are permitted to be added according to the Gulf standard 
mentioned in item ( 2.4 ). 
4.16 Preservatives are permitted to be added ac cording to the Gulf standard mentioned in 
item ( 2.6) . 
4.17 The product shall be free of pa thogenic bacteria and their toxins.  
4.18 The product shall be free  of salmonella bacteria. 
4.19 The product shall be free  of microbes corruption. 
4.20 The limits of pesticides residue sha ll not exceed the limits mentioned in Gulf 
standards mentioned in Items ( 2.8 ) ,( 2.9 ). 
4.21 The limits of aflatoxins shall not exceed the limits mentioned in Gulf standard mentioned in Item ( 2.10 ). 
4.22 The limits of radionativity shall not exceed the limits mentioned in Gulf standard 
mentioned in Item ( 2.11 ). GULF STANDARD                                                                                  GSO 838/ 2014 
4.23 The Microbiological criteria shall be according to the Gulf standard mentioned in 
item ( 2.13 ) . 
   
5. Sampling : 
Samples shall be taken according to the Gulf  standard mentioned in Item ( 2.14 ). 
 
   
 
6. Methods of test and examination  : - 
 
Tests shall be carried out using a representati ve sample drawn according to Item (5) to 
determine its compliance with the following : 
 
6.1 Determination of contaminating metallic elements according to the Gulf Standard mentioned in item ( 2.2 ). 
 6.2  Determination of permissible radionuclides limits according to the Gulf Standard 
mentioned in item ( 2.12 ). 
6.3 Detection of lard in food according to th e Gulf Standard mentioned in item ( 2.17 ). 
  
  
7. Packaging , transportation and storage : -  
7.1 Packaging :  
7.1.1 the packaging shall be comply according to th e Gulf Standard mentioned in item         
( 2.15 ) , free from toxic substances and does not affect the taste and smell of the product.. 
7.1.2 The product shall be packed in sound, clean, sound, healthy containers and does not 
affect the natural characteristic of the product. 7.1.3 The inner walls of the box when you open them healthy and free from corrosion and 
completely covered with a suit able diet layer of lacquer. 
4.1.7 Packages shall be free from swelling and inside pressure shall be less than 
atmospheric pressure at room temperature. 
 
7.2 transportation : 
The transport shall be in the way that preser ve containers from mechanical damage and 
pollution. 
 
7.3 storage 
The storage shall be at room temperature in a well-ventilated stores far away from 
sources of heat, humidity and pollution factors. 
  
 
  
8. Labelling : 
 
Without prejudice to what has been mentioned in Gulf standards stated in Items ( 2.1 ),     
( 2.5)  the following information shall be declared on the container : 
8.1 Name, address and trademark of the product If any. 
8.2 Name of the product (Canned cooked chick pea  ). GULF STANDARD                                                                                  GSO 838/ 2014 
8.3 Statement of additives  used in the case if added.  
8.4 Net weight and weight-based.  
8.5 Drained weight.  
8.6 Production and expiration date and should  not exceed the validity period to 12 
months.  
8.7 Exporter’s name in case of export.  
8.8 Importer's name, address and country of origin in the case of import.  8.9 Conditions of storage and handling. 
 
  
 
  
 
  
 
  
 
  
 
  
  
  
 
  
 
  
 
  
 
  
 
  
 GULF STANDARD                                                                                  GSO 838/ 2014 
 
 
 
  
   
Main references   
   
Egyptian standards  
 
  
 
 
No. 806 /2008  
 
Canned cooked chick pea