KENYA STANDARD   DKS 343 : 2016  
ICS 67.080  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Canned mushrooms - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright Law  
 
  
  
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  
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 improve ments to published standards, addressed to the Managing Director , Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
© Kenya Bureau of Standards, 1997  
  
Copyright.  Users are   reminded  that  by virtue of  section 6 of  the  Copyright  Act, Cap. 130 of  the Law s  of  Kenya,  copyright  
subsists  in  allKenya Standards and except as provided under section 7 of this Act, no Kenya Standard produced by Kenya Bure au of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means w ithout prior permission in writing 
from the Managing Director.  
 
Permission may be conditional on an appropriate royalty payment.  
 
Care should be taken to ensure that material used is from the current edition of the standard and that it is updated whenever  the 
standard is amended or revised.  The number and date of the standard should therefore be clearly identified.  
 
The use of material in print or in electronic form to be used commercially with or without payment or in commercial contracts  is subject  
 to payment of a royalty.  
 
 
 
 
 
 
 
 
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© KEBS 201 6 — All rights reserved  27  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Canned mushrooms - 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: inf o@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   
 
 
 
 
 
 
 
 
  
 P R E F A C E  
 
 
This Kenya Standa rd was developed by the Technical Committee on Processed Fruits and Vegetables under the 
guidance of the Standa rds Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of 
Standards.  
Mushrooms are nutritious vegetable products which can be cultivated on waste by -product.  At least one local firm 
in the country is showing a lot of inter est in mushroom cultivation while several other firms are involved in 
mushroom canning.  Canned mushroom which is gaining prominence in this country has a good opening in the 
world market as an export item with a high potential.  
 
Canned mushrooms have been  associated with numerous incidences of food poisoning.  This is partly due to the 
inclusion of toxic cultivars in canned mushrooms and also due to improper processing and canning technbiques.  
There have also been a few reported cases of cans full of brin e with only a few pieces of mushrooms.  
 
This standard is therefore intended to help eliminate such health and economic hazards as well as establish 
hygienic conditions for mushroom processing.  It is also intended to promote this important sector of agro -industry 
and also ensure that mushrooms canned loclaly are of internationally acceptable quality.  
 
During the preparation of this standard, the  following publications we rereferred to, and the asistance derived from 
them is acknowledged with thanks.  
 
CAC/R S 38-1970  - Recommended general standard for edible fungi and fungus  
products.  
 
CAC/RS 55 -1972  - Recommended interntional standard for canned mushrooms.  
 
Coodex  Standard for certain Vegetables ( CODEX  STAN 297 -2009) 
 
  29  
© KEBS 201 6 — All rights reserved  29  
KENYA STANDARD  
 
Canned mushrooms - Specification  
 
 
1. SCOPE  
 
This Kenya Standard specifies requirements and methods of test for canned mushrooms, the product prepared 
from fresh mushrooms of the cultivated varieties (cultivars) of the genus Agricus (Psalliota), including A. bisporus, 
packed in juice exuding from the mushrooms or other suitable media and processed by heat in an appropriate 
manner, so as to prevent spoilage.  
 
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 any 
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 food 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 Standard for Food Additives  
Codex Stan 193, General Standard for contaminants  
KS 38, Plantation (mill) white sugar — Specifica tion 
KS 344 ; Honey - Specification  
KS EAS 5, Refined white sugar — Specification  
KS ISO 4833 -1; Microbiology of the food chain -- Horizontal method for the en umeration 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 -
glucuronidase -positive Escherichia coli -- Part 1: Colony -count technique at 44 degrees C using membranes and 
5-bromo -4-chloro -3-indoly l 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 method  
KS ISO 5522, Fruits, vegetables and derived products - Determination of total  sulphur dioxide content  
 
3. DESCRIPTION  
 
3.1 The fresh mushrooms shall be in good condition and after cleaning and trimming shall be sound.  
 
3.2 Heat treatment is strongly recommended after the material has been sealed in the container.  
 
3.1 Product definition  
Mushroom ( Agaricus spp)1 stands for the product prepared from mushrooms conforming with the characteristics  
 of any suitable cultivated varieties (cultivars) of the  genus Agaricus (Psalliota), which mushrooms shall be in good 
condition and after cleaning and trimming shall be sound.  
 
3.2     Colour T ype 
 
3.2.1  White or cream. 
 
3.2.2  Brown . 
 
 
 
3.3     Styles and Sizing  
 
 
3.3.1  Button s - Whole mushroo ms, with attached stems not exceedin g 5 mm in length, measure d from the 
bottom of the veil. 
 
3.3.2  Sliced Buttons - Buttons cut into slices 2 mm or 6 mm thick, of which not less than 50% are cut parall el to 
the axis of the mushroo m. 
 
3.3.3  Who le - Whole mushroo ms, with attached stems cut to a length not exceedin g the diameter of the cap, 
measure d from the bottom of the veil. 
 
3.3.4  Sliced or Sliced Who le - Mushroo ms cut into slices 2 mm or greater mm thick, of which not less than 
50% are cut with regular thickness , parallel to the axis of the mushroo m. 
 
3.3.5  Rando m Sliced - Mushro oms cut into slices of varying thicknes s and in which the slices may deviate 
materially from cuts approximately parallel to the axis of the mushroo m. 
 
3.3.6  Quarter s - Mushroo ms cut into four approximately even parts. 
 
3.3.7  Stems and Pieces (Cut) - Pieces of caps and stems of irregula r sizes and shapes . 
 
3.3.8  Grilling - Selected open -veiled mushrooms not exceedin g 40 mm in diameter, with attache d stems not 
exceedin g the diameter of the cap, measured from the bottom of the veil scar. 
 
 
5. Essential composition and quality factors  
 
5.1. Composition  
 
5.1.1 Other Permi tted Ingredients  
As appropriate for the respective packing media  
 
(1)      Juice exuding from the mushrooms.  
 
(2)      Water, salt, spices, seasonings, soyabean sauce, vinegar, wine. (3)      Vinegar;  
 
(4)     Sucrose, invert sugar syrup, dextrose, glucos e syrup, dried glucose syrup.  
 
(5)      Butter or other edible animal or vegetable fats or oils, including olive oil; milk, milk powder, or cream. If 
butter is added, it must amount to not less than 3% m/m of the final product.  
 
(6)      Starches - natura l (native), physically or enzymatically modified - only when butter or other edible animal or 
vegetable fats or oils are ingredients.  
 
(7) Wheat or corn flour.  
 
(8)   Packing  media  may contain  ingredients  subject  to labelling  requirements  of Section   8  and  may include, 
but is not limited to:  
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  
  31  
© KEBS 201 6 — All rights reserved  31 5.2.4.2          Other permitted ingredients  
Packing media ma y contain ingredients subject to labelling requirements of Section 8 and may include, but is not 
limited 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 used 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  
 
5.2.4.2.7            Juice exuding from the mushrooms.  
 
5.2.4.2.8               Butter or butter sauc e. CODEX STAN 297 -2009  
 
 
5.4.2.7       Oil 
 
5.1.2.8              Cream sauce. 
 
5.1.2.9              Wine  
 
 
5.1.2.10            Sauce other than a but ter or cream s auce 
 
5.1.2.11          Vinegar . 
 
 
5.1.2.12             Nutrients  
For the purpose of product for tification, 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 requiremen ts (see Clause 10)  
 
 
5.2     Qual ity Criteria  
 
5.2.1 Colour , Flavour and  Texture 
 
Canned vegetables shall have normal colour, flavor, odour  and texture characteristics of the product ,  
5.2.1 .1 Colour  
 
5.2.1.1.1 The mushroo m portion of the product shall have normal colou r charac teristics of the variety of the canned 
mushroo ms. Canne d mushrooms of specia l types and containing specia l permitted ingredie nts shall be 
considere d of charac teristic colou r when there is no abnor mal discoloura tion for the respec tive ingredien ts used . 
 
5.2.1.1.2 The liquid medium in water, brine and/or juice exuding from the mushrooms shall be either clear or 
slightly turbid and yellow to light brow n in colour . 
 
5.2.1.1.3 Texture  
 
The mushroo ms in water, brine, and/or juice exuding from the mushroo ms shall be firm and substantially intact. 
 
5.2.2 Uniformity  
 
For styles in genera l, 10%, by coun t, of the units for the respec tive style may exceed the speci fied stem 
length or size. 
 
  
  
 
 
 
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 in the table 1 below  
 
Defects Defin ition Toleran ces 
 
 
(a)  Spotted mushro oms a mushroo m is spotted when it presen ts 
a dark brow n to brow n spot diameter 
uppe r to 3 mm or when it is very 
speckle d (more than 10 spots).  
 
5% by weight 
 
 
 
(b)  Traces of ca sing ma terial mushroom  or piece of mushroom on 
which remains a part of r oot an d\or soil 
and\or grit, or any other extraneou s 
matter, whether of mineral or organi c 
origin , of more  than 2 mm in diame ter 
attached or not to the mushro om.   
 
5% by weight 
of affected produc t 
 
 
(c)  Open  mushroom for “buttons” 
and “whole mushrooms”: a mus hroom  is op ened if  small stri ps 
are visible on at least half of the 
circumf erence and if  the dista nce 
betw een the cap and the stem is up to 
4 mm.    
 
10% by count 
(d)  Broken mushroom or pieces of 
mushroom  or mus hrooms with 
detached  caps or stems  for 
“buttons”, “whole mush rooms” 
and “grilling  mushroom s”  
 
mushroom  which is missing at lea st the 
quarter of the  cap, c aps and only stems.    
 
10% by  weight 
 
 
 
 
. 
 
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 
Sectio n 
5.2 (except those based on sample averages), should be considered as a “defective”.  
 
5.2.3.2    Lot Acceptance  
 
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.  
 
 
 
 
6.       FOOD ADDITIVES 
 
6.1     Thickenener s, emulsifiers and stabilize rs used in accordanc e with Table 3 of the Genera l Standar d for 
Food Additives (COD EX STAN 192-1995) for Food Category 04.2.2.4 are acceptable for use in canne d 
mushroo ms in sauce only. 
  
 
6.2     Only the c olour listed below is p ermitted for use in cann ed mu shroom in s auce. 
 
 
 
INS No.  
Name of  the Food A dditive  
Maxi mum Level 
 
150a  
Caramel I – plain c aramel  
GMP 
 
150c  
Caramel III – ammon ia caramel  
50,000 mg /kg 
 
150d  
Caramel IV - sulfite amm onia c aramel  
50,000 mg /kg 
 
 
6.3     Flavour enhancers used in accordan ce with Table  3 of the General  Standard for Food Additives 
(COD EX STAN 192-1995 ) for Food Category 04.2.2.4 are accep table for use in canned mushroo ms. 
 
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 sh all comply with the maximum residue limits for pesticides established by the 
Codex Alimentarius Commission.  
 
7.2 Heavy Metal Contaminants  
 
The products covered by the provisions of this standard shall conform to those maximum limits for Heavy metals 
contam inants established by the Codex Alimentarius Commission for these products in table 5 below  
 
TABLE 5 - Contaminants  
 
 CONTAMINANTS  MAXIMUM LEVEL  Method of Test  
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  AOAC972.25 /  
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 999.11/  
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 Alimentarius Commission for these products  
 
 
8. Hygiene  
 
8.1   
 It is recommended that the products cove red by the provisions of this Standard be prepared and handled in 
accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1 -1969), Code of 
Hygienic Practice for Low and Acidified Low -Acid Canned Foods (CAC/RCP 23 -1979) a nd other relevant Codex texts 
such as codes of hygienic practice and codes of practice.  
 
8.2 The products shall conform to microbiological criteria in Table 6 and those provided in KS 2455; Food  Safety -
general standard   
 
 
 
Table 6 - Microbiological limit s for canned Mushrooms  
 
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 ISO4 833 
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 Fil l 
 
The container should be well filled with the product (including packing medium) which should occupy not less than 
90% (minus any necessary head space according to good manufacturing practices) of the water capacity of the 
container. The water capacity o f 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 vacuum 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”  
 
A container that fails to meet the requirement for minimum 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 d rained weight of the product should be not less than the percentages indicated in the corresponding 
Annexes, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when 
completely filled.  
 
7.1.4.1.2 Canned mushroo ms in water; brine,  and/or exud ed juices; vi negar;  wine and oil packs.  
The draine d weigh t of the produc t shall be not less than 53% of the weigh t of distilled water at 20oC 
which the seale d container will hold when completely filled.  
 
7.1.4.1.3  Canned mushroo ms in sauce p acks  
The draine d mushroo m portion, after washing off the sauce or liquid, shall be not less than 27.5% of the total 
produ ct weigh t. 
  
  
 
 
 
 
 
9.1.5 Packaging  
 
The products covered by the provisions of this standard shall be packaged in c lean 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.  
 
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  The followin g styles shall be include d as part of the name or in close proximity to the name: “Buttons”, “Sliced 
Buttons”, “Whole” , “Sliced” or “Sliced Whole” , “Rando m Sliced” , “Quar ters”, “Stems and Pieces (Cut)”, “Grilling”, as 
approp riate 
 
10.1.2  A declara tion of any specia l sauce which charac terizes the product, e.g. “With X” or “In X” when appropria te. 
If the decla ration is “With (or “In”) Butter Sauce” , the fat used shall only be butter fat 
 
10.1.6  When  the vegetab les are sized, the size  (or sizes when  sizes are mixed), as defined in the c orresponding  
Annexes,  may be declared as part of the  name  or in close  proximity to the name  of the pro duct.  
10.1.7 . The name of the product shall include  the indication of the packing medium  as set out in Section 5.2.4.  
 For cann ed vegetabl es packaged  in accordance with Section  3.1.2 (b) the words “vacuum pack aged” shall  be 
affixed 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 pro duct, 
the name  of the food shall be  accom panied by the term “flavoured with X” or “X flavoure d” as appro priate.  
 
  
10.2 Additional Requirements  
10.2.1  Drain weight declaration content - Canned vegetables 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 (CAC/GL 2 -1985), General Guidelines on Claims  (CAC/GL 1 -1979) and the CAC/GL 
23-1997; Guidelines for Use of N utrition and Health Claims  
 
10.2.3 mushrooms containing  spices and/or aromatic herbs  
Where tomato juice contains spices and/or aromatic herbs in accordance 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 iden tification, 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 docum ents.  
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.  
 
  
 10.3 List of I ngredients — a complete list of ingredients including added syrup shall be declared on the label in 
descending order of proportion.  
 
10.4 Net Contents — the net contents shall be declared by volume in metric units ( Systeme Internationale ). 
 
10.5 Name or bu siness name and Address of the manufacturer, packager, distributor, importer, exporter or 
vendor of the product, whichever may apply, shall be declared.  
 
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 the 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 methods declared 
in this standard. Other test may be performed as per the methods given in the latest AOAC/ Cod ex/ ISO and other 
internationally recognized methods.  Sampling shall be as de scribed in the S tandard, in the corresponding Annexes  
 
 
 
 
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 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 KENYA STANDARD         DKS 343 : 2016  
ICS 67.080