KENYA STANDARD              DKS 2852 :2019 
ICS 67.080  
 
 
 
 
 
 
 
 
 
 
 
 
 Canned  Stone  Fruits — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 19         First Edition  2019 DKS 2852 :2019 
                             KEBS 201 9 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Techn ical Committee:  
 
Jomo Kenyatta University of Agriculture and Technology - Department of Food Science and Technology  
Government chemist  
Premier Foods Ltd.  
Kenya Industrial Research and Development Institute  
Ministry of Health - Food Safety Unit  
Ministry of Ag riculture, Livestock and Fisheries  
Kenya plant health inspectorate services  
National Public Health Laboratory services  
Coca -Cola East Africa Ltd  
Del Monte Kenya Ltd  
Victoria Juice Co Ltd  
Kevian Kenya Ltd  
Ten senses Africa  Ltd 
Horticultural Crops Directorat e 
Njoro Canning Factory  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast with the progress in the industry, Kenya Standards shall be regularly reviewed. 
Suggestions for improvement s to published sta ndards , addressed  to the Managing Director, Kenya Bureau of 
Standards , are welcome . 
 
 
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 20 19 
 
Copyright. Users are reminded that by virtue of Section 2 5 of the Copyright Act, Cap. 130 of 2019  of the Laws of Kenya, copyright subsi sts 
in all Kenya Standards and exc ept as provided under Section 25  of this Act, no Kenya Standard 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 writ ing from the 
Managing Director . 
 DKS 2852 :2019 
KEBS 201 9 — All rights reserved    iii KENYA STANDARD                            DKS 
2852 :2019 
                                                                                                                       ICS 67.080  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Canned Stone Fruits — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region     Lake Region          Rift Valley Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        P.O. Box 2138, Nakuru -20100  
Tel.: (+254 041) 229563, 230939/40                Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814               
 DKS 2852 :2019 
                             KEBS 201 9 — All rights reserved  iv Foreword  
 
This Kenya Standard was prepared by the Processed Fruits and Vegetables Technical Committee under the 
guidance of the Standards Project s 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 stone  canned fruits  as defined in this standard.  
 
 
During the preparation of this standard useful information was derive d from the following document:  
 
Standard for canned stone fruits ( CXS 242-2003) 
 
Acknowledgement is hereby made for the assistance derived from these sources.DKS 2852 :2019 
KEBS 201 9 — All rights reserved    5  
Canned  Stone  Fruits — Specification  
 
1 Scope  
 
This Kenya Standard specifies requirements  and m ethods of sampling and test  for canned stone fruits of the genus 
Prunus, as defined in Section 3 below, offered for direct consumption, including for catering purposes or for repacking if 
required.  
 
 It does not apply to the product when indicated as being  intended for further processing.  
 
 2 Normative references  
 
The following documents are referred to in the text in such a way that some or all of their 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 C ODEX STAN 192, General standard for food additives  
 
KS CODEX STAN 193,  Codex gener al standard for the contaminants and toxins in foods  
 
KS EAS 36, Honey — Specification  
 
KS EAS 38, Labeling of prepackaged foods — Specification  
KS CODEX STAN 193,  Codex general standard for the contaminants and toxins in foods  
 
KS C AC/GL 51, Guidelines for packing media for canned fruits  
 
KS CAC/GL 66, Guidelines for the use of flavourings   
 
KS CAC/RCP 23, Code of hygienic practice for low and acidified low -acid canned foods  
 
CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables   
 
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 5522, Fruits, vegetables and derived p roducts - Determination of total sulphur dioxide 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 atomic absorption 
spectrometric  
 
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  
 
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 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coag ulase -
positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird -Parker agar medium  
 
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of 
presumptive Esch erichia coli - Most probable number technique  DKS 2852 :2019 
                             KEBS 201 9 — All rights reserved  6 ISO/TS 6733, Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption spectrometric 
method  
ISO/TS 17919;  Microbiology of the food chain -- Polymerase chain reaction (PCR) fo r the detection of food -borne 
pathogens -- Detection of botulinum type A, B, E and F neurotoxin -producing clostridia  
 
KS ISO 7932;  Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of  presumptive 
Bacillus cereus -- Colony-count technique at 30 degrees C  
 
 
 
3 Descriptions  
 
3.1 Product definition  
 
3.1.1  Canned stone  fruits  are the products : 
 
(a) prepared from fresh or frozen or previously canned, mature stone fruits of commercial canning varieties of the genus 
Prunus , stemmed, pitted or unpitted, and conforming to the characteristics of the stone fruits suitable for human 
consumption;  
(b) packed with or without a suitable liquid packing medium, sugars and/or other carbohydrate sweeteners such as honey, 
and other permitted  ingredients as indicated in Section 4.1.3 below; and  
(c) processed by heat, in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent 
spoilage.  
. 
 
3.2 Species  
 
The following species may be used:  
 
3..2.1 Apric ot - Prunus armeniaca L 
 
3..2 .2     Peach - Prunus persica L.  
 
3..2.3 Plum  
 
(a) Prunus cerasifera Ehrb. (cherry plum);  
(b) Prunus domestica L. (plum);  
(c) Prunus insititia L. (mirabelle or damson);  
(d) Prunus italica L. (greengage).  
 
3..2.4 Cherry  
 
(a) Prunus avium L. (sweet cherry including Bigarreaux);  
(b) Prunus cerasus L., var. austera L. (sour cherry including griottes).  
 
3..3  Varietal Type  
 
Distinct varietal types should be designated for peaches, plums and cherries.  
 
3..3.1  Peach  
 
3.3.1.1. Type by the ease of separation of pit  
 
(a) Clingstone - where the pit adheres to the flesh; or  
(b) Freestone - where the pit separates readily from the flesh.  
 
 
3.31.1.2  Type by colour   
 DKS 2852 :2019 
KEBS 201 9 — All rights reserved    7 (a) Green - varietal types in which the predominant colour of t he flesh of the ripe fruit ranges from pale green to green 
when fully ripe;  
(b) Red - varietal types in which the predominant colour of the flesh of the ripe fruit ranges from pale yellow to orange red 
and with variegated red colouring other than that ass ociated with the pit cavity;  
(c) White - varietal types in which the predominant colour of the flesh of the ripe fruit ranges from white to yellow -white; 
and  
(d) Yellow - varietal type in which the predominant colour of the flesh of the ripe fruit ranges  from pale yellow to rich red 
orange.  
 
 
 
3.3.2. Plum  
 
(a) Cherry Plums;  
(b) Greengages;  
(c) Mirabelles;  
(d) Purple Plums;  
(e) Quetsches;  
(f) Red Plums;  
(g) Yellow Plums.  
 
 
3.3.3.3  Cherries  
 
(a) Sour (Griottes);  
(b) Sweet Dark;  
(c) Sweet Light ( Bigarreaux).  
 
 
3..4     Styles  
 
3..4 .1 Peaches shall be peeled.  
 
3..4.2    Whole - unpitted or pitted whole fruit.  
 
3..4.3     Halves - pitted and cut into two approximately equal parts2  
 
3..4.4     Quarters - pitted and cut into four approximately equal  parts  
 
3..4.5      Slices - pitted and cut into wedge shaped sectors  
 
3..4.6     Dices - pitted and cut into cube -like parts  
 
3..4.7    Pieces (or mixed pieces or irregular pieces) - pitted and comprising irregular shapes and sizes.  
 
3..4.8   In addition, solid pack of apricots may be prepared using a combination of both peeled and unpeeled apricots in the 
same pack.  
 
4 Essential composition and quality factors  
 
4.1 Composition  
 
4.1.1  Basic i ngredients  
 
4.1.2  Packing media  
 
In accordance with the Guidelines  for Packing Media for Canned Fruits (KS CXG 51 -2003).  
Stone fruits as defined in Section 3 and liquid packing medium appropriate to the product.   DKS 2852 :2019 
                             KEBS 201 9 — All rights reserved  8  
4.1.3  Other  permitted ingredi ents  
 
(a) spices;  
(b) vinegar.  
 
 
4.2     Qual ity criteria  
 
Canned stone fr uits shall have normal flavour, odour and colour and shall possess a texture characteristic of the product. 
The product shall be substantially free from pits or pieces of pit if greater than 2 mm in dimension, except in the case that  
the product is unpitte d. 
 
4.2 .1    Other Qual ity criteria  
 
 
4.2.1.1  Colour  
 
The colour of the product, except for that of artificially coloured canned plums or cherries should be normal for the varieta l 
type of the fruit used. Canned stone fruit containing special ingredient s should be considered to be of characteristic colour 
when there is no abnormal discoloration for the respective ingredient used.  
Portions of peaches which are obviously near or part of the pit cavity and which after canning may become slightly 
discoloure d are considered to be normal characteristic colour.  
 
 4.2.1.2  Flavour  
 
The product should have a normal flavour or odour free from flavours and odours foreign to the product. The product with 
special ingredients should have a flavour characteristic of th at imparted by the fruit canned and the other substances used.  
 
4.2.1.3 Texture  
 
The canned fruit should be reasonably fleshy of uniform texture and may be variable in tenderness but should neither be 
mushy nor excessively firm.  
 
4.2.1.4  Uniformity  
 
The fruit should be reasonably uniform in size  
 
4.2.1.5  Definition of Defects  
 
(a) Blemishes - means surface discoloration and spots arising from physical, pathological, insect or other agents that 
definitely contrast with the overall colour and which may pe netrate into the flesh. Examples include bruises, scab and dark 
discoloration.  
(b) Crushed or broken - considered a defect only in whole or halved canned fruits in liquid media pack; means a unit 
which has been crushed to the extent that it has lost its n ormal shape (not due to ripeness) or has been severed into 
definite parts. Halves partially split from the edge to the pit cavity and whole apricots split along the suture are not 
considered broken. All portions that collectively equal the size of a full s ize unit are considered one unit in applying the 
allowance herein. In the case of plums and cherries blemishes should not seriously affect the appearance of the products.  
(c) Harmless extraneous material - means any vegetable substance (such as, but not l imited to, a leaf or portion thereof, 
or a stem) that is harmless and which tends to detract from the appearance of the product.  
(d) Peel - considered as a defect except in “Unpeeled” styles; means peel that adheres to the fruit flesh or is found loose in  
the container.  
(e) Pit (or stone) material - considered a defect in all styles except whole; means whole pits and pieces that are hard and 
sharp.  
(f) Split (cherries and plums) - any split that seriously affect the appearance of the product.  
(g) Trim - considered a defect only in whole and halved canned fruits in liquid media packs. The trimming must be 
excessive and includes serious gouges (whether due to physical trimming or other means) on the surface of the units 
which definitely detract from the ap pearance.  DKS 2852 :2019 
KEBS 201 9 — All rights reserved    9  
 
4.2.1.6     Defects and a llowances  
 
The product should be substantially free from defects such as extraneous material, pit (stone) material, peel (in peeled 
styles only), blemished units, and broken units. Certain common defects should not be present in amounts greater than the 
following limitations:  
 
(a) Canned Apricots  
 
                               Maximum Limit in Drained Weight  
 
Defects  Liquid Media Packs  Solid Pack  
 
(i) Blemish and Trim  
 30% by count  3 units per 500 g  
 
(ii) Br oken (whole, halves)  
 15% by count  not applicable  
 
(iii) Total of the foregoing defects  
 35% by count  Not applicable  
 
(iv) Harmless extraneous material  
 2 pieces per 500 g  3 pieces per 500 g  
 
(v) Peel (average in peeled styles only)  
 No not mo re than 6 cm² aggregate 
area per 500 g  Not more than 12 cm² aggregate area 
per 500 g  
 
(vi) Pit or pit material (average)  
 1 pit or its equivalent3 per 500 g  1 pit or its equivalent3 per 500 g  
 
(b) Canned Peaches  
 
                               Maxim um Limit in Drained Weight  
 
Defects  Liquid Media Packs  Solid Pack  
 
Blemish and Trim  
 30% by count  3 units per 500 g  
 
(ii) Broken (whole, halves, quarters)  
 5% by count  not applicable  
 
(iii) Total of the foregoing defects  
 32% by count  Not a pplicable  
 
(iv) Peel (average)  
 Not more than 15 cm2 aggregate area 
per kg  Not more than 30 cm2 aggregate area 
per kg  
 
(v) Pit or pit material (average)  
 1 pit or its equivalent3, per 5 kg  1 pit or its equivalent3, per 5 kg  
 
(c) Canned Plums/Cann ed Cherries  
 
 
Defects  Maximum Limit in Drained Weight  
 
(i) Blemish  
 30% m/m  
 
(ii) Broken (whole, halves)  
 25% m/m  
 
(iii) Total of the foregoing defects  
 35% m/m  
 1 piece per 200 g (based on averages)  DKS 2852 :2019 
                             KEBS 201 9 — All rights reserved  10 (iv) Extraneous plant material  
 
 
(v) Loos e pits (whole)  
 3 per 500 g (based on averages)  
 
(vi) Pit or pieces of pits (whole, halves)  
 2 per 500 g (based on averages)  
 
 
4.3   Classificatio n of “d efectives”  
 
A container that fails to meet one or more of the applicable quality requirements, as  set out in Sections 4.2.1.1 through 4.2.1.6 (except 
peel and pit material which are based on an average), should be considered as a “defective”.  
 
4.4    Lot acceptance  
 
A lot should be considered as meeting the applicable quality requirements referred to  in Section 4.3 when:  
 
(a) for those requirements which are not based on averages, the number of “defe ctives”, as defined in Section 4 .3, 
does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5; and  
 
(b) the requirements, whi ch are based on sample averages, are complied with.  
 
 
4.2.3.4  Other permitted ingredients  
 
Packing media may contain ingredients subject to labelling requirements of clause  9 and may include, but is not limited to:  
 
a)  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.  
 
b)     Honey ; The quality of hon ey used shall comply with KS EAS 36 .  
 
c) Tomato puree.  
  
d) Regular or concentrated fruit juice;  
 
e) Vinegar;  
 
f)  Spices and aromatic herbs/plants or extracts thereof, seasoning  salt and spices and aromatic herbs (and their 
natural extracts) may be added to  
 
g) Oil 
 
4.2.3.5  Nutrients  
 
For the purpose of product  fortification, essential nutrients such as vitamins and minerals may be added to products. Such 
additions shall comply with national legislation established for this purpose.  
 
NOTE  Any optional ingredients added are subject to ingredient labelling require ments (see Clause 9) 
 
5 Food additives 
 
Only those food additive classes listed below and in the cor responding  Anne xes are technologically justi fied and may be 
used  in products covered by this Standard. Within  each additive class only those food  additi ves listed  below, or referred  to, 
may be  used and only for the functio ns, and within l imits, sp ecified. 
 
5.1 Acidifying agents  
 
INS No.  Name of the Food Additive  Maximum Level  
260  Acetic acid   
Limited by GMP  270  Lactic acid  DKS 2852 :2019 
KEBS 201 9 — All rights reserved    11 296  Malic acid  
330  Citric acid  
334  Tartaric acid  1300 mg/kg  
 
5.2 Antioxidants  
 
INS No.  Name of the Food Additive  Maximum Level  
300  L-Ascorbic acid  Limited by GMP  
 
 
5.4     Colours  
 
INS No.  Name of the Food Additive  Maximum Level  
127  Erythrosine (for swe et cherries only)  200 mg/kg of the final product  
129  Allura Red AC (for canned “Red” or 
“Purple” plums only)  
 
 
5.5     Flavourings . 
 
Natural and synthetic flavourings except those which 
reproduce the flavour of the respective stone fruit  Limited by   
 
 
 
6 Contaminants  
 
The products covered by this s tandard shall comply with the maximum leve ls of KS CODEX STAN 193.  
  
6.1 Pesticide residues  
 
The products covered by this s tandard shall comply with the maximum residue limits for pesticides established b y the 
Codex Alimentarius Commission  (CAC) . 
 
6.2 Heavy metal contaminants  
 
The products covered by the provisions of this standard shall confo rm to those maximum limits for heavy metal 
contaminants established by the Codex Alimentarius Co mmission for these products in T able 3 when tested in accordance 
with the test methods prescribed therein.  
 
Table 3 — Limits for heavy metal contaminants in canned  stone fruits  
 
S/N  Contaminant  Maximum level  Test method  
ii) Lead (Pb)  0.3 mg/kg  KS ISO /TS 6733  
vi) Tin (Sn)  250 mg/kg  KS ISO 17240  
 
 
 
7 Hygiene  
 
7.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in 
accordance with the appropriate sections of KS 2752 , CAC/RCP 23  and other relevant codes of hygienic practic e and 
codes of practice.  
 
7.2  The products shall conform to microbiological criteria given in Table 4  when tested in accordance with the test 
methods prescribed therein  
 
 
 
Table 4 — Microbiological limits for canned fruits  
 DKS 2852 :2019 
                             KEBS 201 9 — All rights reserved  12 S/N Microorganism  
 Limit  Test method  
i) Aerobic plate count, cfu/g, max.  100 KS ISO 4833 -1 
ii) Clostridium  botulinum,  cfu/25 g  Absent  KS ISO/TS 
17919:2013   
iii) Bacillus cereus, cfu/g  <100  KS ISO 7932  
 
 
8 Weights and measures  
 
8.1  Fill of c ontainer  
 
8.1.1  Minimum f ill 
 
The cont ainer should be well filled with the product (including packing medium) which should occupy not less than 90% 
of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20C which 
the sealed container wil l hold when completely filled.  This shall be carried out in accordance to CAC/RM 46, as 
described in Annex A . 
 
In case of flexible containers and rigid plastic containers, these should be filled as full as commercially practicable.  
 
8.1.2  Classification o f “defectives”  
 
A container that fails to meet the requirement for minimum fill (90% container capacity) of Section 8.1.1 should be 
considered as a “defective”.  
 
8.1.3  Lot a cceptance  
 
A lot should be considered as meeting the requirement of 8.1.1 when the number of “defectives”, as defined in 8.1.2 , does 
not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5.  
 
8.1.4  Minimum drained weight  
 
8.1.4 .1  
The drained weight of the product should be not less than the following per centages, calculated on the basis of the weight of distilled  
water at 20O C which the sealed container will hold when completely filled . 
 
Table 5 — Drained weight requirements for Stone  canned  fruits  
 
(a) Canned Apricots  
 
 
Product  Minimum drained weight ( %) Test method  
 
(i) In heavily sweetened fruit juice(s) or 
nectar(s) “heavy” and “extra heavy” syrup  
 54%   
 
 
 
 
 
 
AOAC 968. 30  
  
(ii) In lightly sweetened fruit juice(s) or 
nectar(s) “light” and “extra light” syrup  
 55%  
 
(iii) Solid Pack  
 82%  
 
(iv) Whole fruits  
 46%   KENYA STANDARD                                            DKS 2852:2019  
   KEBS 201 9 — All rights reserved     1 
  
 
 
(b) Canned Peaches  
 Clingstone type  Freestone type  
 
(i) In “heavy” and “extra heavy” 
syrup  
 57%  54%  
 
(ii) In “light” and “extra light” syrup  
 59%  56%  
 
(iii) Solid Pack  
 84%  82%  
 
(iv) Whole fruits  
                                                   
52%  
 
 
(c) Canned Plum  
 
 
(i) Whole styles  
 50%  
 
(ii) Halves styles  
 55%  
 
 
(d) Canned Cherries  
 
All varieties  53%  
 
8.1.4.2   
The requirements for minimum drained weight should be deemed to be complied with w hen the average drained 
weight of all containers examined is not less than the minimum required, provided that there is no unreasonable 
shortage in individual containers.  
 
8.1.5 Packaging  
 
The products covered by the provisions of this standard shall be pa ckaged 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.  
 
9  Labelling  
 
In ad dition  to the requirements of KS EAS 38, KS EAS 803, KS EAS 804, KS  EAS 805  the following specific 
provisions apply:   
 
9.1  Name of the product  
 
9.1.1  The name of the product shall be the name of the fruit used as defined in Section 3  
 
9.1.2  The name of the  product shall include:  
 DKS 2852 :2019 
2     KEBS 201 9 — All rights reserved  (a) the varietal type as appropriate:  
(i) Peach : “freestone” or “clingstone” as appropriate; and “yellow”, “white”, “red” or “green” as appropriate.  
(ii) Plum : “yellow” or “golden”, “red” or “purple” as appropriate; or specific name of the cultivars or “Greengage 
plums”, “Damson plums”, “Cherry plums”, “Mirabelle plums”, for the appropriate cultivars specified in Section 
2.3.2 of this Standard, except that the names “Greengages”, “Damsons”, “Mirabelles” and “Quetsches” need not 
be accompanied by the word “plums” in countries where its omission would not mislead or deceive the 
consumer.  
(iii) Cherry : the name of the cherry product should include the varietal type as appropriate/or the specific name 
of the cultivars specified in Se ction 2.3.3, except that the names “bigarreaux” and “griottes” need not be 
accompanied by the word “cherries” in countries where its omission would not mislead or deceive the consumer.  
(b) The name should include a declaration of any flavouring which char acterizes the product, e.g. “with X”, when 
appropriate.  
 
9.1.3   
The following, as appropriate, should be declared as part of the name or in close proximity to the name:  
(a) The style as defined in Section 2.4 of the Standard.  
(b) A declaration of wheth er the fruits are “peeled” or “unpeeled”.  
. 
9.1.4  Labelling of non -retail containers  
Information for non -retail containers shall be given either on the container or in accompanying documents, 
except that the name of the product, lot identification, and the name and address of the manufacturer, packer, 
distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification, 
and the name and address of the manufacturer, packer, distributor or importer may be rep laced by an 
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.  
 
9.2.1 Drain weight declaration content  
 
Canned  Stone  fruits shall be labelled with a  declaration of “Drained weight  content __% ”. 
 
9.2.2  Nutrition declaration  
 
Any added essential nutrients declaration should be labelled in accordance with CAC/GL 2, CAC/GL 1  and KS 
EAS 804 . 
 
9.3 List of i ngredients  
 
A complete list of ingredients including added syrup shall be declared on the label in desce nding order of 
proportion.  
 
9.4   Place/country of origin  
 
9.5   Date of expiry  
 
9.6   Date of manufacture  
 
9.7   Irradiation status, where applicable  
 
10 Methods of sampling and test  
 
The products covered by the provisions of this standard shall be  sample d 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.   
 
 
   DKS 2852 :2019 
 
   KEBS 201 9 — All rights reserved     3 
 Annex A 
(normative)  
 
Determination of water capacity of containers (CAC/RM 46-1972)  
 
 
 
C.1       Scope 
 
This method applies to glass containers. 
 
C.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. 
 
C.3       Procedure 
 
C.3.1     Select a container which is undamaged in all respects. 
 
C.3.2     Wash, dry and weigh the empty container. 
 
C.3.3   Fill the container with distilled water at 20 °C to the level of the top thereof, and weigh the 
container thus filled. 
 
C.4       Calculation and expression of results 
 
Subtract the weight found in C.3.2 from the weight found in C.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. 
 
C.5 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 DKS 2852 :2019 
4     KEBS 201 9 — All rights reserved  Net weight is equal to or less than 1 kg (2.2 LB) 
Lot size (N) Sample size (n) Acceptance num ber (c) 
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 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Sampling plan (Inspection level II, AQL = 6.5) 
   DKS 2852 :2019 
 
   KEBS 201 9 — All rights reserved     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) 
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