KENYA STANDARD       DKS 2685 : 2016  
ICS 67.160  
 
 
 
 
 
 
 
 
 
        Canned Vegetables  - Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
 
 
 
TECHNICAL COMMITTEE REPRESENTA TION  
 
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  
Consumer Information Network  
Premier Foods Ltd.  
Pest control  products  board  
Kenya Industrial Research and Development Institute  
Minist ry of Health - Food Safety Unit  
Ministry of Agriculture , Livestock and Fisheries  
Kenya plant health inspectorate services  
National Public Health  Laboratory services  
Coca -Cola East Africa Ltd  
Del M onte Kenya Ltd  
Agri Pro -pak Ltd  
Horticultural Crops Directorate  
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, 1993  
 
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 ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
 KENYA STANDARD        CD: 2016   
ICS 67.160  
 
 
 
 
 
 
 
 
 
 
 
 
 
Canned Vegetables - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel. : (+254 020) 605490, 602350, Fax: (+254 020) 604031  
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Coast Region     Lake Region          North Rift Region  
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Fax: (+254 041) 229448    Fax: (+254 057) 21814  
 
 
 
 
 
 
  
 FOREWORD  
 
This Kenya Standa rd 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 
Standards.  
 
The standard stipulates the essential compositional, quality, microbiological, contaminants and labelling requirements  
for canned vegetables as defined in this standard . These vegetables include canned asparagus,carrots,green peas, 
green beans and wax beans, mature processed peas, palmito, canned sweet corn  
 
In the preparation of this standard useful information was derived from members of the technical committee , Codex l 
standard for certain canned vegetables  (CODEX STAN 2 97-2009) and local manufacturers  
 
This Kenya standard replaces the following standards:  
 
Canned asparagus (CODEX STAN 56 -1981);  
Canned carrots (CODEX STAN 116-1981);  
Canned green peas (CODEX STAN 58 -1981);  
Canned green beans and wax beans (CODEX STAN 16 -1981);  
Canned mature processed peas (CODEX STAN 81 -1981);  
Canned palmito (CODEX STAN 144 -1985), and  
Canned sweet corn (CODEX STAN 18 -1981).  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
  
KENYA STANDARD                                                        DKS 2685: 2016  
 
 
    Canned Vegetables  – Specification   
 
 
 
1. SCOPE  
 
This Kenya Standard  specifies requirements  and methods of test and sampling for  Certain ca nned vegetables, as 
defined in Section 3 below. The products covered in this standard includes canned ; asparagus, carrots,  green  peas, 
green beans and wax beans , mature processed peas, palmito and, sweet corn . 
 
This products are Intended  for direct Consum ption or , including for catering purposes or for repackaging if required.  
 
 It does not apply to the product when indicated as being intended for further processing.  
 
This Standard does not cover vegetables that are lacto -, pickled or preserved in vinegar . 
  
2. Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated references, 
only the edition cited applies. For undated references, the latest edition of the referenced document (including a ny 
amendments) applies.  
 
AOAC 968.30 (Codex General Method for processed fruits and vegetables)  
AOAC 971.33 (Codex General Method for processed fruits and vegetables)  
KS EAS 38 , labeling of prepackaged foods  
KS EAS 39 , Code of practice for hygiene in the f ood and drink manufacturing industry  
KS EAS 12, Drinking (Potable) water - Specification  
KS EAS 803 ; Nutrition labeling – Requirements  
KS EAS 804:2013 Claims on foods – Requirements  
KS EAS 805 ; Use of Nutrition and health claims  
Codex Stan 195, General Sta ndard for Food Additives  
Codex Stan 193, General Standard for contaminants  
KS 38, Plantation (mill) white sugar — Specification  
KS 344 ; Honey - Specification  
KS EAS 5, Refined white sugar — Specification  
KS 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 6888 -1; Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase -
p-staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique  using Baird -Parker agar medium  
KS ISO 16649 -1:; Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of beta -
glucuronidas e-positive Escherichia coli -- Part 1: Colony -count technique at 44 degrees C using membranes and 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
KS ISO 762 ; Fruit and vegetable products -- Determination of mineral impurities content 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 763, Fruits and vegetable products - Determination of ash insoluble in hydrochloric acid  
KS ISO 2448, Fruit and vegetable products - Determination of ethanol content  
KS ISO 2172, Eruit juice - Determination of soluble solids content - Pyknometric method  
KS ISO 2173, Fruit and vegetable products - Determination of soluble solids - Refractometric meth od 
KS ISO 5522, Fruits, vegetables and derived products - Determination of total  sulphur dioxide content   
  
 
3        DESCRIPT ION 
 
3.1     Product definition 
 
3.2. Canned vegetables are the products:  
 
(1)   prepared  from  substantially  sound,  fresh  (barr ing  mature  processed  peas)  or  frozen vegetables, as defined 
in the corresponding Annexes, having reached appropriate maturity for processing. None of their essential elements 
are removed from them but they shall be washed and prepared appropriately, d epending on the product to be 
produced. They undergo operations such as washing, peeling, grading, cutting, etc., depending on the type of 
product.  
 
(2)   A   packed with a suitable liquid packing medium in accordance with clause 3.1.3.  
 
(b)   Vacuum packa ged with packing media that does not exceed 20% of the product’s net weight and when the 
container is sealed in such conditions as to generate an internal pressure in accordance with good manufacturing 
practices.1  
 
(3)   processed by heat, in an appropriat e manner, before or after being hermetically sealed in a container,  so  as  to  
prevent  spoilage  and  to  ensure  product  stability  in  normal  storage conditions at room temperature.  
 
3.2.1. Asparagus  
The name “asparagus” stands for the product prepa red from the tender and edible portions of peeled or unpeeled 
stems of varieties of asparagus complying with the characteristics of Asparagus officinalis L.  
 
3.2.2. Carrots  
The name “carrots” stands for the product prepared using clean and sound roots of v arieties (cultivars) of carrots 
complying with the characteristics of the species Daucus carota L., trimmed of their tops, green extremities and peel.  
 
3.2.3. green beans or wax beans  
The names “green beans” or “wax beans” stand for the products prepared f rom the pods (or runners), incompletely 
ripe and with cut off ends from varieties in accordance with the characteristics of the species Phaseolus vulgaris L., 
Phaseolus coccineas L., or Phaseolus multiflorus LMK. Beans of distinct varietal groups with resp ect to shape may be 
designated as:  
 
(1)   Round:  beans having a width not greater than 1 ½ times the thickness of the bean.  
(2)   Flat : beans having a width greater than 1 ½ times the thickness of the bean.  
3.2.4. Green peas  
stands for the product prepare d from immature (green) seeds of Pisum sativum L. peas, of the smooth, wrinkled 
varieties, or other types (crosses or hybrids of the wrinkled of round seeded varieties) but excluding the subspecies 
macrocarpum.  
When the peas are of sweet green wrinkled var ieties or hybrids having similar characteristics, the name is “sweet 
green peas”.  
 
3.2.5. Hearts of palm / palmito  
stands for the product prepared from the terminal buds of palms (upper and inferior meristems), where young stems 
rise, trimmed of fibrous an d non -edible parts. The product has a heterogeneous structure and has the characteristics 
of species of palms fit for human consumption.  
 
3.2.6. Mature processed peas  
Stands for the product prepared using clean, sound, whole, threshed, and dried grains of the species  Pisum sativum 
L., which has undergone soaking, but excluding the macrocarpum sub -species . 
 
3.2.7. Sweet corn  
Stands for the product prepared from clean and sound grains of sweet corn, of white or yellow colour, complying with 
the characteristi cs of Zea mays saccharata L. Whole grains packaged with or without a liquid packing media . ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
 Creamed corn: whole or partially whole cut kernels packed in a creamy component from the corn kernels, and 
other liquid or other ingredients, in accordance with the Section 2.1, so as to form a product of creamy consistency.  
 
3.2.8. Baby corn or young corn  
stands for the product prepared from selected young corn cob fresh or canned, without pollination of commercial 
varieties conforming to the characteristics of Zea m ays L., from which silk and husk are removed.  
 
3.2.9. Mixed Vegetables  
 
3.3     Styles and Sizing  
 
In addition to  the styles and sizing  defined in the correspo nding Annex es, any other  styles should  be permitted as 
indica ted in clause 3.3.1. 
  
3.3.1 Other  Styles  
Any other presentation of the product should be permitted provided that the product:  
 
(1)  is sufficiently distinctive from other forms of presentation laid down in the Standard;  
 
(2)  meets all relevant requirements of the Standard, including requir ements relating to limitations on defects, drained 
weight, and any other requirements which are applicable to that style which most closely resembles the style or 
styles intended to be provided for under this provision; and  
 
(3)  is adequately described on  the label to avoid confusing or misleading the consumer.  
 
 
 
 
5. Essential composition and quality factors  
 
5.1. Composition  
 
5.1.1 . Basic Ingredients  
 
 Vegetables as defined in clause 3 and liquid packing medium appropriate to the product  
 
5.1.1.1.  Other  Permitted Ingredi ents  
 
(1)   native starch for creamed corn;  
 
(2)   For the sweet corn: pieces of green or red peppers mixed or not or other vegetables in a total proportion under 
15% m/m of the net weight of the product.  
 
5.1.2.1 Packing Media  
 
5.1.2.1.1  Basic Ingredients  
 
 
Water, and if necessary salt  
 
5.1.2.1.2 Other Permitted Ingredients  
Packing  media  may contain  ingredients  subject  to labelling  requirements  of Section  8  and  may include, but is 
not limited to:  
 
(1)      Permitted  Sweetening a gents such as sugar, honey;  
(2)      Aromatics  plants /herbs , spices or extracts thereof, seasoning;  Spices and aromatic herbs/plants or extracts 
thereof, seasoning  
(3)      Vinegar ; 
(4)     Fruit juice or concentrated fruit juice; (5)      oil;   
 (6)      Tomato  puree.  
 
5.2     Qual ity Criteria  
 
5.2.1 Colour , Flavour and  Texture 
 
Canned vegetables shall have normal colour, flavour and odour of canned vegetables, corresponding to the type of 
vegetable and packing medium used and shall possess  and maintain  the product's essential texture, physical, 
chemical, organoleptic, and nutritional characteristics of the  vegetable (s). 
Creamed corn should present a fine but not excessively fluid consistency, or which may be dense and thick but not 
excessively dry or pasty,  so that after two minutes a moderate but not excessive separation of free liquid can be seen  
 
5.2.2 Uniformity  
 
For every size of whole baby corn, the length of the longest cob should not be more than 3 cm longer than the length 
of the shortest cob in eac h container.  
 
Any container or sample unit that exceeds the tolerances laid down in paragraph (1) should be  considered as a 
“defective”.  
 
Length:  the specifications required regarding the types of presentation of asparagus are met when:  
The  predominant  l ength  of  the  units  in  the  sample  falls  within  the  designated  style classification; and  
The length of the units is reasonably uniform. By “reasonably uniform”, on the basis of the average of the samples, the 
following is meant:  
at least 75% of th e number of units do not deviate by more than 1 cm from the most frequent length and at least 90% 
of the number of units do not deviate by more than 2 cm from the most frequent length.  
For whole and baby whole carrots at least 75% by number shall not devia te by more than 5 mm from the average 
carrot length, and at least 90% by number shall not deviate by more than 10 mm from the average carrot length.  
 
Diameter  and other measurements : compliance with respect to the individual size names. When a product is s aid 
to be, presented or sold as complying with the names of the individual sizes of Section 1.2, the sample unit should 
comply with the specified diameter for each individual grade, provided no  more  than  25%  in  number  of  all  the  
units  contained  in  the container belong to the group (or groups) of adjacent sizes.  
 
Any container or sample unit, which exceeds the tolerance of 25% laid down above, should be considered as a 
“defective” as far as sizing is concerned.  
 
There  is a 15% tolerance with resp ect to the maximum dimension.  
Any container or sample unit that exceeds the tolerances set forth in points (1) and (2) above  should be considered as 
a “defective”.  
)   The specifications laid down in Section 1.2 concerning the styles of palm are met when: the length, the 
diameter and/or the thickness of the sample units, in accordance to the style are reasonably uniform. 
The words “reasonably uniform” on the basis of the average of samples means, compliance with the 
provisions of Section 1.2 that:   
(a)   th e gap between the length of all the units and the predominant length does not exceed 
approximately ±10 mm;   
(b)   the gap between the thickness of all the units and the predominant thickness does not exceed 
±10 mm;   
(c)   the gap between the diameter of al l the units and the predominant diameter does not exceed ±10  
 
 
 
 
 
 
 
 
5.2.3     Defects  and Allowances  
 
Canned vegetables should be substantially free from defects. Certain common defects should not be 
present in amounts greater than the limitations fixed i n the corresponding Annexes.  
 
5.2.3.1     Classifi cation of “De fectives” 
 
A container that fails to meet one or more of the applicable quality requirements, as set out in Section  
5.2 (except those based on sample averages), should be considered as a “defec tive”.  
 
5.2.3.2     Lot Acceptance  
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ICS 67.160  
 
   
           
 A lot should be considered as meeting the applicable quality requirements referred to in Section 3.2 
when:   
(1)   for those requirements which are not based on averages, the number of “defectives”, as 
defined in Section 3 .3, does not exceed the acceptance number (c) of the appropriate 
sampling plan with an AQL of 6.5; and  
(2)   The requirements of Section 3.2, which are based on sample averages, are complied with.  
 
 
5.2.4 Packing Media  
 
5.2.4.1 Basic Ingredients  
 
Water , and if necessary salt  
The potable water used shall comply with the requirements of KS EAS 12  
 
5.2.4.2          Other permitted ingredients  
 Packing media may contain ingredients subject to labelling requirements of Section 8 and may include, but is 
not limit ed to:  
 
5.2.4.2.1 Sugars  and Sweetening Agents  
Sucrose, glucose (dextrose anhydrous) or fructose with less than 2 % moisture may be added only to  products 
intended for sale to the consumer or for catering purposes.  
 
5.2.4.2.2 Honey  
 
The quality of honey us ed shall comply with KS 05 -344, Specification for honey.  
 
5.2.4.2.3 Tomato puree.  
  
5.2.4.2.4 Regular or concentrated fruit juice;  
 
5.2.4.2.5 Vinegar ;  
5.2.4.2.6  Spices  and aromatic herbs /plants  or extracts thereof, seasoning  
Salt and spices and aromatic  herbs (and their natural extracts) may be added to  
 
5.4.2.7 Oil 
 
5.1.2. 8 Nutrients  
 
For the purpose of product fortification, essential nutrients such as vitamins and minerals may be added to produ cts. 
Such additions shall comply with national legislatio n established for this purpose.  
 
NOTE : any optional ingredients added are subject to ingredient labelling requirements (see Clause 10) 
 
 
 
 
6. FOOD ADDITIVES 
 
Only those food additive classes listed below and in the cor responding  Anne xes are technologically justified and may 
be used  in products covered by this Standard. Within  each additive class only those food  additi ves listed  below and  in 
the correspond ing Annex es, or referred  to, may be  used and only for the functio ns, and within l imits, sp ecified. 
 
6.1 Acidity  regulators,  colours,  colour  retention  agents  and  calcium  salts  of  firming  agents  used  in 
accorda nce with  Table 3 of the General  Standard  for Food Additives (CODEX ST AN 192-1995)  are accept able for 
use in fo ods conforming to this Standard.   
 6.2     Colours  
 
INS No. Name of  the Food A dditive Maxi mum 
Level 102 Tartarzine 100 mg/ kg 
133 Brilliant  Blue FCF  20 mg/kg  
143 Fast Green FCF 200 mg/ kg 
150d  Caramel IV - sulfite amm onia c aramel 50,000 mg /kg 
INS No. Name of  the Food A dditive Maxi mum Level 
385 Calcium d isodium 
ethylenedi aminetetra acetate  
365 mg/ kg 
(singly or in combina tion) 
386 Disodium e thylenediaminetetraace tate 
 
 
512  
 
Stannous chloride  25 mg/kg 
calculated as tin. 
Should not  be add ed to foods  in uncoa ted tin 
cans. 
 
 
 
 
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Table 3: Thicke ners (for cr eamed  corn onl y) 
 
INS 
No. Name of  the Food 
Additive Maxi mum 
Level 1400  Dextrins, roasted st arch   
 
 
 
 
 
 
 
 
 
 
 
 
GMP  1401  Acid-treated  starch  
1402  Alkaline treated sta rch 
1403  Bleac hed st arch 
1404  Oxidiz ed sta rch 
1405  Starches, e nzyme treated  
1410  Monostarch phosphate  
1412  Distarch ph osphate  
1413  Phospha ted dista rch 
phosphate  1414  Acetylated d istarch 
phosphate 1420  Starch acetate 
1422  Acetylated d istarch ad ipate 
1440  Hydr oxypropyl starch  
1442  Hydr oxypropyl distarch 
phosphate 1450  Starch sodium octenyl 
succinate  1451  Acetylated o xidized starch  
 
 
        
 
 
7. Contaminants  
 The products covered by this Standard shall comply with the maximum levels of the General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193 -1995).  
  
 
 
7.1 Pesticide residues  
 
 
The products covered by this Standard shall comply with the maximum residue limits for pesticides established by 
the Codex Alimentarius Commission.  
 
7.2 Heavy Metal Contaminants  
 
The products cov ered by the provisions of this standard shall conform to those maximum limits for Heavy metals 
contaminants established by the Codex Alimentarius Commission for these products in table 5 below  
 
TABLE 5- Contaminants  
 
 CONTAMINANTS  MAXIMUM LEVEL  Method of T est 
Arsenic  (As) 0.2 mg/kg   AOAC 942.17  
Lead   (Pb) 0.3 mg/kg  AOAC 972.25 / 
KS ISO 6733  
Copper   (Cu) 5.0 mg/kg  AOAC 999.10   
 Zinc  (Zn) 5.0 mg/kg  AOAC 972.25 / 
KS ISO 5738  
Iron   (Fe) 15 mg/kg  AOAC 999.10  
Tin  (Sn) 250 mg/kg  AOAC 999.10  
Mercury            (Hg) 0.01 AOAC 999.10  
 
Cadmium           (cd)  0.05 mg/kg  AOAC 999.1 1/ 
KS ISO 6732  
 
 
 
 
 
7.3 Other contaminants  
 
The products covered by the provisions of this standard shall conform to those maximum levels for contaminants 
established by the Codex A limentarius Commission for these products  
 
 
8. Hygiene  
 
8.1  
It is recommended that the products covered by the provisions of this Standard be prepared and handled in 
accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/R CP 1 -1969), Code of 
Hygienic Practice for Low and Acidified Low -Acid Canned Foods (CAC/RCP 23 -1979) and other relevant Codex 
texts such as codes of hygienic practice and codes of practice.  
 
8.2 The products shall conform to microbiological criteria in Tab le 6 and those provided in KS 2455; Food  Safety -
general standard   
 
 
 
Table 6 - Microbiological limits for canned vegetables  
 
SL No.  Microorganism  Limit  Method of Test  
i.  Total plate count, cfu/g, max  50 KS ISO 4833  
ii.  Escherichia coli, (cfu/g), max  Absent  KS ISO 7251  
iii.  Staphylococcus aureas, (cfu/25g)  Absent  KS ISO 6888 -1 
iv.  Shigella, cfu/25g  Absent  KS ISO4833  
v.  Salmonella. Cfu/25g  Absent  KS ISO 6579  
vi.  Colostridium  botulinum, cfu/25g  Absent  KS ISO 4833  
vii.  Vibrio cholera, cfu/25g  Absent  KS ISO 4833  
viii.  Moulds ( cfu/25g), max  Absent  KS ISO 7954  
 
 
9.3 WEIGHTS AND MEASURES  
 
9.1 Fill of Container  
 
9.1.1 Minimum Fill  
 
The container should be well filled with the product (including packing medium) which should occupy not less than 
90% (minus any necessary head space a ccording to good manufacturing practices) of the water capacity of the 
container. The water capacity of the container is the volume of distilled water at 20oC which the sealed container 
will hold when completely filled. This provision does not apply to vac uum packaged vegetables.  This shall be 
carried out in accordance to CAC/ RM 46-1972 ( Codex Ge neral Method for pr ocessed fruits and vegetabl es) and 
ISO 90.1 :1999  
 
9.1.2 Classification of “Defectives”  
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 A container that fails to meet the requirement for minim um fill of Section 7.1.1 should be considered as a 
“defective”.  
 
9.1.3 Lot Acceptance  
A lot should be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as defined 
in Section 7.1.2, does not exceed the acceptance number  (c) of the appropriate sampling plan with an AQL of 6.5.  
 
9.1.4 Minimum Drained Weight  
 
7.1.4.1 The drained weight of the product should be not less than the percentages indicated in the corresponding 
Annexes, calculated on the basis of the weight of dist illed water at 20oC which the sealed container will hold when 
completely filled.  
 
Table 7 – Drained weight  requirements for Canned Asparagus  
 
Product  Minimum Drained Weight (%)  Method of test  
Canned asparagus  50 to 59  
 AOAC 968. 30  
 
Canned Carrots  52 to  62.5 
 
canned Green beans or wax beans  50 to 52  
 
canned Green peas  
 
 59 to 66  
Canned hearts Palm / Palmito  50 to 52  
canned sweet corn;  (1)   with a liquid 
packing m edium 
(2)   vacuum packaged  or without a  
liquid packi ng medium  61  
 
67 
Canned baby  corn or young corn  40 to 50  
 
 
 
  
  
 
 
 
 
 
 
9.1.5 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 shal l not contaminate 
the product or otherwise affect its technological, nutritional or sensory quality.  
 
10.  Labelling  
 
 
In addition to the Standard for the Labelling of Pre -packaged Foods (KS EAS 38), the following specific 
provisions apply:   
 
10.1 Name of  the product 
 
 
10.1.1  For asparagus, colour shall be included into the styles, for  white asparagus, the  words “not peele d” 
and/or “not s ized” shall be d eclared in accorda nce with  legislati on of country of retail  
 
10.1.2  When  colour of mature  processed  peas is not green, colour of peas shou ld be declared (for example:  
brown peas or yellow  peas). 
 
10.1.3  When  green  peas are not graded the label may contain in close proximity to the name  of the product  
the wo rds “not graded”.   
10.1.4  The name of the product may be “Peas”, “Green  Peas”, “Garden Peas”, “Green Garden Peas”, “Early 
Peas”, “Sw eet Peas ”, “Petit  Pois”, or the equivalent description used in the co untry of retail  sale. 
 
10.1.5  The na me “hearts of palm /  palmi to” may be compl emented by  the c ommon name of the palm use d. 
 
10.1.6  When  the vegetab les are sized, the size  (or sizes when  sizes are mixed), as defined in the 
corresponding  Annexes,  may be declared as part of the  name  or in close  proximity to the name  of the 
product.  
10.1.7 . The name of the product shall include  the indication of the packing medium  as set out in Sectio n 
5.2.4 . 
 For cann ed vegetabl es packaged  in accordance with Section  3.1.2 (b) the words “vacuum pack aged” shall  
be af fixed to the comm ercial designation of  the pr oduct or in close p roximity.  
10.1.8.  Other  styles - If the produc t is produ ced in accord ance with the other styles provision (Section 
3.2.1), the label should contain in close proximity to the name of the product such additional word s or 
phrase s that will avoid misleadin g or confusing the consu mer.  
10.1.9   If an added  ingredient,  as defined  in Sections 3.1.2 and 3.1.3, alters the flavour character istic of the 
product, the name  of the food shall be  accom panied by the term “flavoured with X” or “X flavoure d” as 
appro priate.  
 
10.1.10  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  
 
10.1.11  for sweet  corn, the word “white” shall be declared  as part of the name  of the product when  white variety  
is used. 
  
10.1.12  when green or red peppers or other vegetables are added (Section 2. 1.1 b) a mention is declared in 
close proximity to the name.  
 
10.2 Additional Requirements  
10.2.1  Drain weight declaration content - Canned vegetabl es must be labelled with a declaration of “Drained 
weightr content __%.10.1.2.6 Ingredient declaration  
  
 10.2.2 Nutrition declaration  - Any added essential nutrients declaration should be labelled in accordance with 
the Guidelines on Nutrition Labelling (C AC/GL 2 -1985), General Guidelines on Claims  (CAC/GL 1 -1979) and 
the CAC/GL 23 -1997; Guidelines for Use of Nutrition and Health Claims  
 
10.2.3 Vegetables  containing spices and/or aromatic herbs  
Where tomato juice contains spices and/or aromatic herbs in ac cordance with Section 3.1.2(f), the term 
“spiced” and/or the common name of the aromatic herb shall appear on the label near the name of the juice.  
 
10.2     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 appe ar 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 identificati on mark, provided that such a mark is clearly identifiable with the accompanying 
documents.  
 
 
10.3 List of Ingredients — a complete list of ingredients including added syrup shall be declared on the 
label in descending order of proportion.  
 
10.4 Net Conte nts — the net contents shall be declared by volume in metric units ( Systeme Internationale ). 
 
10.5 Name or business name and Address of the manufacturer, packager, distributor, importer, exporter 
or vendor of the product, whichever may apply, shall be decl ared.  
 
10.6     Instructions for use  shall be declared  
 
10.7      Storage conditions or conditions for use  
 
10.8 Lot Identification — each container shall be embossed or otherwise permanently marked in code or in 
clear identity the producing factory and th e lot.  
 
10.9      Place/country of origin  
 
10.8        Date of expiry  
 
10.9        irradiation status, where applicable  
 
11. Methods of sampling and test  
 
The products covered by the provisions of this standard shall be tested using appropriate standard me thods 
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 de scribed in the S tandard, in the 
corresponding Annexes  
  
  
   
  
  
 
 
 
ANNEX A:  Canned Asparagus  
 
A.1 Defects and Allowan ces 
 
 
Defects  Definition  Maximum Limits 
(based on the weight of 
drained peas)  
1) Asparagus tips and 
other parts crushed  broken or crushed pieces 
to the extent that they 
seriously impair the 
product aspect a nd 
comprising fragments 
under 1 cm in length.  The product should be 
reasonably free of such 
defects.  
(2) Extraneous material  such as sand, soil or 
substances from soil.  The product should be 
practically free of such 
defects.  
(3) Asparagus with skin 
(only in the case of 
asparagus presented 
peeled)  units comprising 
unpeeled zones which 
seriously impair the 
aspect or the edibility of 
the product.  10% in number  
(4) Hollow and fibrous 
asparagus  hollow units to the extent 
that they seriously impair 
the product aspect and 
fibrous, tough asparagus 
but that stay edible.  10% in number  
(5) Deformed asparagus  comprising spears or tips 
that are very curved, or 
any unit seriously 
impaired by splitting into 
two or any other 
malformation and open 
tips.  10% in number  
(6) Damaged asparagus  a colour defect, a 
mechanical lesion, a 
desease, which are not 
harmful for the 
consumer.  15% in number  
   
Total of all the defects described in (3), (4), (5), (6), 
for the following types of presentation:  
  
Defects and 
Allowances  Maximum   
 
Asparagus, whole 
asparagus, whole spears  
 15% in number   
 
(2) Short asparagus or 
short spears  
 15% in number   
  
(3) Asparagus tips  
 15% in number   
 
(4) Asparagus cut with 
tips  
 20% in number  
 
(5) Cut asparagus 
withou t tips  
 25% in number  
   
 
A.2     Styles 
 
A.2.1 Asparagus  comes in the following shape s and sizes :  
(1)   Who le aspa ragus , asparagus or whole spear s: tip and adjoining part of the spear measurin g at most 
18 cm and at least 12 cm in length.  
(2)   Short aspar agus or shor t spears : tip and adjoinin g part of the spea r measurin g at most 12 cm and at 
least 7 cm in length.  
(3)   Asparagu s tips/po ints: upper extremity (bud) and adjoinin g part of spea rs measurin g at most  7 cm1 
and at least 3 cm in length.  
(4)   Cut aspara gus: spear s cut widthways into sections measurin g at most 7 cm and at least 2 cm in 
length.  
(5)   Cut aspara gus with tips: the percen tage of tips shall be equa l to or greater than 15% of the draine d 
weight.  
(6)   Cut aspara gus withou t tips: the occasiona l presenc e of tips is allowed . 
 
A.2.2 Asparagus  are canne d as follow s in terms of their colour: 
 
(1)   White aspa ragus : white, cream or yellowish spears ; no more than 20% in number of spears may have 
green, light green or yellowis h green tips.  
(2)   White asparagus with violet or green tips: white asparagu s may have violet, green, light green or 
yellowis h green tips, and these colour s may also apply to the adjoining region , but no more than 
25% in number of the units may presen t these colour s over more than 50% of their length.  
(3)   Gree n asparagus : the units are green, light green or yellowis h green; no more than 20% in number of 
the units may presen t a white, cream or yellowis h white colou r in the lower part of the spea r over more 
than 20 to 50% of their length in accordanc e with the legisl ation of the coun try of retail sale.  
(4)   Mixed: mixes of white, cream, yellowis h white, violet, green , light green or yellowish green units. 
 
 
ANNEX B:  Canned Carrots  
 
B.I Definition  of Defects and Allowan ces 
 
Whole carrots and baby whole carrots,  carrots in ha lves, in quart ers, strips 
 
 
 
Defects  
 
Defin ition Toleran ces as a 
perce ntage of 
the drained 
product weight 
(m/m)  
(1)     Blemis hed carrots blemished or faded zones with a 
diamet er above 5 mm.   
         20 
 
(2)     Mechanical damage  carrots that  are crushed or grazed 
during canning.  
         10 
 
(3)     Malformati ons defor mations or fissures that app eared 
during growth.  
         20 
(4)     Unpeeled  parts 30% or  more of the s urface is unpeeled .          20  
  
(5)     Fibrous  carrots that  are h ard or woody owi ng to 
their fibrou sness.  
         10 
 
(6)     Black  or dark green 
collar collar with a r ing that is one millime tre 
thick over more than half its 
circumf erence.  
 
         20 
(7)     Extraneous plant 
material  vegetal  subs tance from the  carrot or any 
other in nocuous vege tal ma tter. 1 piece per  1000 g 
of total c ontent in 
the c ontainer  
The total am ount of defects  from (1) to (6) shall not exce ed 25%  of the dra ined product wei ght.  
Defects (3), (4) and (6) do not apply  to diced, rounds, strips;  for these presentations the total amou nt of 
defects  (1), (2) and (5) shall not exc eed 25% of the drai ned product weight.  
 
B.2     Styles 
 
(1)   Whole :  
(a)   Conical or  cylindrical cultivar s: carrots, which, after processing, more  or less keep their initial 
shape. The largest diameter of carro ts, measu red at rig ht angles to the l ongitudi nal axis,  shall  
not exceed  50 mm.  The  ratio  betw een  the  diamet ers  of the biggest and small est carrots 
shall not be gr eater than 3:1.   
(b)   Spher ical cultivar s: carrots that have  reached  full maturit y, of rounded shape, whose lar gest 
diameter in each di rection shall not exceed  45 mm.  
(2)   Baby Who le Carr ots:  
(a)   Conical  or cylindrical  cultivar s: carro ts whose diameter  does not exceed 23 mm  and wh ose 
length does  not ex ceed 1 00 mm.  
(b)   Spher ical cultivars : whole carro ts whose  diamet er in each direction  does not exceed  
27 mm.   
(3)   Halves: Carrots cut al ong the longitud inal axis into t wo roughly  equal parts.   
(4)   Quarters: Carro ts cut into four roughly equal parts by slicing in two points perpendicularly to the 
longitud inal axis.  
(5)   Leng thways portio ns: Carrots sliced lengthways,  in a straight or wavy manner, into four or more  
pieces of roughly equal dimensions of appro ximately  20 mm  long and not less than 
5 mm in wid th mea sured at maximum width.   
(6)   Roun ds  or  Sliced:  Carrots  cut,  in  a  straight  or  wavy  manner,  perpe ndicularly  to  the 
longitudi nal  axis,  in  rounds  with  a  maximum  thickness  of  approximately  10 mm  and  a 
maximum di ameter of  approximately 50 mm.   
(7)   Diced : Carrots cut into cu bes with an approxi mately 15 mm sid es at most.   
(8)   Strips,  Julienne,  Fren ch style, or Shoes tring: Carrots cut lengthways,  in a straight  or wavy mann er, 
into sticks.  The section  of the sticks should not exceed 5 mm (measur ed at the longest  edges 
of the section).   
(9)   Chunks or P ieces: Whole  carrots  cut into sections whose s hape or grade may be irregu lar.  
 
ANNEX C: ON GREEN  BEANS OR WAX BEANS 
 
C.1 Definition  of Defects and Allowan ces 
 
 
Defects  Definition  Maximum Limits (based 
on the weight of drained 
peas)  
 
(1) Blemished peas  
 consisting of peas which 
are slightly stained or 
spotted.  5% m/m  
 
(2) Seriously blemished 
peas  
 consisting of peas  which 
are spotted, discoloured or 
other -wise blemished 1% m/m   
 (including worm -eaten 
peas) to the extent that the 
appearance or eating 
quality is seriously 
affected.  
 
(3) Pea fragments  
 consisting of portions of 
peas; separated or 
individual cotyledons ; 
crushed, partial, or broken 
cotyledons; and loose 
skins; but not including 
entire intact peas with skins 
detached.  10% m/m  
 
(4) Yellow peas  
 entire pea is substantially 
yellow and is not a so -
called “blond” pea which is 
very pale in colour.  2% m/m  
 
(5) Extraneous plant 
material  
 consisting of any vine or 
leaf or pod material from 
the pea plant, or other 
harmless plant material not 
purposely added as an 
ingredient.  0.5% m/m  
TOTAL of the foregoing defects (1), (2), (3), (4), (5)  12% m/m  
  
 
C.2     Styles 
 
Green beans and wax beans come in t he followi ng shapes and  sizes: (1)   
Whole : whole pods of any length.  
(2)   Cut/Broken :  approximately  uniform  pods  cut  or  broken  widthways  with  respect  to  the 
longitudi nal axis; no less than 20 mm  long.  
(3)   Short c uts: pods cut widthways of which 75%, by  count,  or mo re are l ess than 20 mm long.   
(4)   Shoes tring,  Sliced lengthwise, Fren ch style: pods  in strips,  of a thickness under 6.5 mm, of wh ich 
the ma jority is cut s lantwise or  lengthwa ys.  
(5)   Diago nal cu t: approximately 45 deg rees to the longitudinal ax is.  
C.3     Sizing (op tional) 
Green beans and wax b eans as defined in  Section  1.2 (1) may be gra ded.1 If that is the case, they are 
graded in accordance with the  table  below. The grade is  determ ined by mea suring the diamet er on the main 
axis at the widest po int from one suture to the other. 
 
Grading Requirements for round  and flat Beans  (Green or  Wax 
Beans) 
 
 
 
 
Size  
Grading 
Criterion  
(maxi mum diameter - 
mm)2  
 
Maxi mum 
percentage  
(m/m  of non conf orming 
beans)  
Roun ds  
Flat
s (1)     Extra small  1 5.8 - 6.5 - 10% 
(2)     Very small  2 7.3 - 8.0 5.8 10% 
(3)     Small  3 8.3 - 9.0 7.3 15% 
(4)     Medium  4 9.5 - 10.5 8.3 25% 
(5)     Large 5 10.5 - 10.7 9.5  
(6)     Extra large  6 more  than 10.7 more  than 9.5    
 (7)     Not 
screened  Not screened  (*) Natu ral breakdown of the size beans 
(*) 
(*) Not screened: beans in the natural proportion of size after cleaning, without the removal  or addition of 
scree ned beans. 
 
 
1 The size designations in t he table, or other sizing provisions, may be used in accordance with the 
legislation of the country of retail sale.  
2      The maximum diameters indicated in the column « round » are not equivalent to a range; they mean for  
example for a size “extra small”  or “1” that the maximum diameter would be 5.8, or 5.9 or 6.5.  
 
ANNEX D: ANNEX  ON GREEN PEAS 
 
D.1 Definition  of Defects and Allowan ces 
 
 
Defects  Definition  Maximum Limits 
(based on the weight of 
drained peas)  
 
1) Blemished carrots  
 blemished or faded 
zones with a diameter 
above 5 mm.  20  
 
(2) Mechanical damage  
 carrots that are crushed 
or grazed during 
canning.  10  
 
(3) Malformations  
 deformations or fissures 
that appeared during 
growth.  20  
 
(4) Unpeeled parts  
 30% or more of the 
surface is u npeeled.  20  
 
(5) Fibrous  
 carrots that are hard or 
woody owing to their 
fibrousness.  10  
 
(6) Black or dark green 
collar  
 collar with a ring that is 
one millimetre thick over 
more than half its 
circumference.  20  
 
(7) Extraneous plant 
material  
 vegetal substance from 
the carrot or any other 
innocuous vegetal 
matter.  1 piece per 1000 g of 
total content in the 
contain  
TOTAL of the foregoing defects (1), (2), (3), (4), (5)  12% m/m  
 
The total amount of defects from (1) to (6) shall not exceed 25 % of the drained product weight.  
Defects (3), (4) and (6) do not apply to diced, rounds, strips; for these presentations the total amount of defects (1), (2) 
and (5) shall not exceed 25% of the drained product weight.  
 
D.2     Sizing (op tional) 
Green peas may be sized  in accordance with the table bel ow.1 
 
 
 
Size designation Diame ter in circular sie ve 
open ings 
(in 
millimeters)  Will Not Pa ss Through  Will Pass Through  
Smooth Gr een 
Peas  
 1)   Extra Small  7.5 
2)   Very Small  7.5 8.2 
3)   Small  8.2 8.75 
4)   Medium  8.75 9.3 
5)   Large 9.3  
Wrinkled Sweet Green Peas 
1)   Extra Small  7.5 
2)   Very Small  7.5 8.2 
3)   Small  8.2 9.3 
4)   Medium  9.3 10.2 
5)   Large 10.2  
 
 
  
 
Defects  
 
Defin ition Maxi mum Limits 
(based on t he weight 
of drained peas) 
 
(1) Blemis hed peas consisting of  peas which are slightly stained or 
spotted.  
5% m/m 
 
 
(2) Serio usly 
blemished peas consisting of  peas which are spotted, 
discol oured or other -wise blemished ( including 
worm-eaten peas) to the ex tent that the 
appear ance or eating q uality is seriously 
affected.  
 
 
1% m/m 
 
 
(3) Pea fragm ents consisting of  portions of p eas; sepa rated or 
individual cotyledons;  crushed,  partial, or brok en 
cotyledons; and lo ose skins; but not inc luding 
entire int act peas  with skins det ached.  
 
10% m/m 
 
(4) Yellow p eas entire p ea is substantially  yellow a nd is not a so - 
called “blond” pea w hich is very  pale in colour.  
2% m/m 
 
(5) Extraneo us plant 
material  consisting of  any v ine or l eaf or pod material 
from the pea  plant,  or other harmless p lant 
material not pu rposely added as  an ing redient.   
 
0.5%  m/m 
TOTAL of the  foregoing  defects (1), (2), (3), (4), (5) 12% m/m 
 
 
 
 
 
 
 
ANNEX  E: ON Canned  HEARTS OF  PALM /  PALMITO 
 
 
D.1 Definition  of Defects and Allowan ces 
 
 
 
  
 
Defects  
 
                        Definition Maxi mum 
Limits/ Dr ained 
Weight (m/ m)  
  
(1)   Defective texture hard or fibrous and/ or exc essively so ft texture, 
which seriously impairs product ed ibility.  
10 
(2)   Mineral  impurities such as sand, gravel or  other soil e lements. 0.1 
  
(3)   Dam aged units Units present ing scars and grazes, abra sions 
and other im perfections of the s ame type which 
seriously impair product appeara nce.   
15 
  
(4)   Mechanical damage  broken or split units, frag ments or  
detached pieces, which seriously impair 
product appear ance.   
10 
 
(5)   Abnor mal co lour colour considerably dif ferent from the typical 
colour of the pro duct.  
10 
  
(6)   Physiolog ical defec ts units with palm tree stem apical m eristems for 
“hearts of pa lm” and  “rounds” or “slices”  of 
“hearts of palm”.    
10 
 
 
TOTAL percentage of def ects for palm hearts  
 
20 
TOTAL p ercentage of de fects for other styles 25 
 
 
 
 
E.2     Styles 
 
(1)   Palms a re presented as below:  
(a)   “Hearts of palm” correspond to the terminal  bud of the palm,  cut perpendicularly to the axis 
into pieces having  a minimum  length of 40 mm  and a maximum length depending on the size of 
the conta iner, with a variab le shape be tween con ical and cylin drical.  
(b)   “Pieces  of palms” correspond  to cuts from both upper and lower portion of the terminal pa rt of 
meristematic  pieces, regularly or irregul arly cut with a minimum  length  of 5 mm and a 
maximum length of 39 mm.   
(c)   “Round s” or “slices” of “hearts  of palm” corres pond to the  product obtained from  the upper  
portion of the terminal  part of meristematic pieces,  cut widthways into pieces having a 
minimum thickn ess of 15 mm  and a ma ximum thickn ess of 40  mm.  
(d)   “Medallions” correspo nd to pieces regularly cut in circular  or oval forma ts from the lower po rtion 
of the terminal part of  meristematic pieces of the palm with a minimum  diameter  of 
20 mm and a  thickn ess of 3 to 10 mm.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ANNEX  F:  ON MATURE PROCESSE D1 PEAS 
 
F.2     Defin ition of  Defects and Allowances 
 
  
Defects   
Defin ition Maxi mum limits 
in drained  weight 
(%) 
 
(1) Blemis hed peas  
peas with sl ight stains  or spots.  
10 m /m 
  
(2) Serio usly 
blemished peas peas with spots and colour defec ts or otherwise 
blemished to the ex tent that their aspect  or edibili ty are 
seriously affected;  worm-eaten pe as come und er this 
category.  
 
2 m/m 
  
(3) Pea fragm ents fractions of peas such as sepa rated or detached 
cotyledons, crushed  cotyledons partially or totally  broken, 
and det ached  skins.   
10 m /m 
(4) Extraneo us 
plant material any fragm ent of tendril, pe duncle, leaf or  pod a nd any 
other pl ant materia l.  
0.5 m /m 
The total of the defec ts (1),  (2), (3) and (4) should not  exceed 15% m /m by  weight.  
 
 
 
 
 
 
 
 
 
 
ANNEX  G:  ON SWE ET CORN 
 
 
 
 
 
 
 
 
 
 
G.2  Defin ition of  Defects and Allowan ces 
 
Sweet corn grains should have a reasonably  tender texture, of fering some  resis tance to chew ing.   
 The finished prod uct shall be pract ically free  of fragmen ts of cobs, silks, s hucks, grai ns with an abnormal c olour or a 
malformati on, extraneous plant material  and other defec ts not expressly mention ed, within the limi ts set forth as  
follows:  
 
 
             Defects  
Definitio n  
           olerances 
Sweet corn / drained 
weight Tolerances 
Creamed 
corn / total 
weight  
 
 
 
(1)  Extraneous plant material  
COB 
and 
HUS
K  
1 cm3/400 
g and 2              1 7 cm /400 g  
1 cm3/600 
g and 
7 cm2/600 
g1 
 
SILKS  
180 mm in 28 g  
150 mm in 28 g 
 
 
(2)  Blemished grains Grains affecte d by a 
lesion due to insects 
or diseases , or 
presenting an 
abnormal colour. 7 kernels or pieces that are 
damaged and seriously 
damaged but not more than 5 
may be 
seriously damag ed per 400 
g1  
 
– 
 
(3)  Torn grains  Grains keeping a piece 
of cob or hard matter adhering to them.   
2% m/m   
– 
(4)  Split grains or empty skins  Entirely open grains.  20% m/m  – 
Any unit where the proporti on of defects exceeds the tolerances laid down above shall be considered  
as “defective”.  
 
ANNEX  H:  ON BABY CO RN OR YO UNG CORN  
 
 
 
 
 
  
H.1 Definition  of Defects and Allowan ces 
 
H.1.1 Cut Baby  Corn 
  
Defect
s Maxi mum limits by number in dra ined 
weight 
(samp le size 1 
kg) (1)   Over/un der size 5% 
(2)   Disco lour 5% 
(3)   Peel 5% 
(4)   Silk 20 cm of bro ken si lks put together  
(5)   TOTAL DE FECTS  without  (4) 15% 
  
 
H.1.2 Whole Baby Corn  
 
 
 
Defects  
 
Defin itio
n Maxi mum limits 
by nu mber in 
drained weight 
(sample size 1 
kg) (1)  Disco lour  5% 
(2)  Irregular  shape  5% 
(3)  Young h usk and 
shank   
10% 
(4)  Silk broken from 
the c ob  20 cm of bro ken si lks 
put together  
(5)  Brown tip   5%  
  
(6)  Broken tip with the 
diameter larger than 5 
mm broken tip means tips o f the cobs that are 
broken after packing. When these pieces 
are put together, the cob shape will be 
formed.   
 
5% 
(7)  Damage resulting 
from cutting    
10% 
 
 
(8)  Broken pieces  broken pieces means the portions of 
broken pieces that cannot be put together 
to form the cob shape.   
 
2% 
TOTAL DEFECTS without (4)  25% 
 
 
 
 
 
 
 
DETERMINATION OF WATER CAPACITY OF CONTAINERS 
(CAC/RM 46-1972)  
 
1.       SCOPE 
 
This method applies to glass containers. 
 
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. 
 
3.       PROCEDURE 
 
3.1     Select a container which is undamaged in all respects. 
 
3.2     Wash, dry and weigh the empty container. 
 
3.3 Fill the container with distilled water at 20°C to the level of the top thereof, and weigh the container thus 
filled. 
 
4.       CALCULATION AND EXPRESSION OF RESULTS 
 
Subtract the weight found in 3.2 from the weight found in 3.3. The difference shall be considered to be the 
weight of water required to fill the container. Results are expressed as ml of water. 
  
 
 
 
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 L ESS 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 
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 CODEX STAN 319-2015 7  
  
 
SAMPLING  PLAN (Inspection Level II, AQL = 6.5) 
 
NET WEIGHT IS EQUAL TO OR L ESS THAN 1 KG (2.2 LB) 
Lot Size (N) Sample Size (n) Acceptance Number (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) 
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