هيئة التقييس لدول مجلس التعبون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
  
 
 
 
 
مشروع تحديث المواصفة 
 
 
 
GSO 05/ FDS/1360 :2013  
   
 
كبفيبر سمك الحفش  
STURGEON CAVIAR  
 
 
 
 
 
 
 
 
 
 
 
 
إعذاد 
انهجُت انفٍُت انخهٍجٍت نقطبع انًىاصفبث انغذائٍت وانشراعٍت 
 
هذِ انىثٍقت يشزوع نًىاصفت قٍبسٍت خهٍجٍت حى حىسٌعهب لإبذاء انزأي وانًهحىظبث بشأَهب، نذنك فإَهب  
عزضت نهخغٍٍز وانخبذٌم، ولا ٌجىس انزجىع إنٍهب كًىاصفت قٍبسٍت خهٍجٍت إلا بعذ اعخًبدهب يٍ يجهس  
إدارة انهٍئت. 
 
 
 
 
 حقــذٌـى 
 
هٍئـت انخقٍٍس نذول يجهس انخعبوٌ نذول انخهٍج انعزبٍت هٍئت إقهًٍٍت حضـى فً عضىٌخهب الأجهـشة انىطٍُت 
نهًىاصفبث وانًقبٌٍس فً دول انخهٍج انعزبٍـت ، ويٍ يهبو انهٍئـت إعذاد انًىاصفبث انقٍبسٍـت انخهٍجٍت 
بىاسطت نجبٌ فٍُت يخخصصـت .  
 
وقـذ قبيج هٍئت انخقٍٍس نذول يجهـس انخعـبوٌ نذول انخهٍج انعزبٍـت ضًٍ بزَبيج عًم انهجُت انفٍُت رقـى 
( 5 ) " انهجُت انفٍُـت انخهٍجٍت نًىاصفبث قطـبع انًُخجبث انغذائٍت وانشراعٍت" بخحـذٌث انًىاصفت 
انقٍبسٍت انخهٍجٍت رقـى 1360 " انكبفٍبر انطبٍعً " وقبيج انًًهكت انعزبٍت انسعىدٌت بإعذاد يشزوع هذِ 
انًىاصفت .  
 
وقـذ اعخًـذث هذِ انًىاصفت كلائحـت فٍُت خهٍجٍت فً اجخًبع يجهس إدارة انهٍئت رقـى ( ) انذي عُقـذ 
بخبرٌخ     /     /     هـ ، انًىافق     /     /       و .  
 
عهى أٌ حهغً انًىاصفت رقى (1360/ 2002) وححم يحههب.  
 
 
Foreword  
 
 
Standardization Organization for GCC (GSO) is a regional Organiza tion which 
consists of the National Standard Bodies of GCC member States.  
 
One of GSO main functions is to issue Gulf Standard/ Technical regulation 
through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No: (5 ) "Technical Gulf 
committee for food and agriculture product standards" has updated the GSO 
standard No. 1360" NATURAL CAVIAR "  The draft standard has been 
prepared by (KSA).  
 
This standard has been approved as Gulf Technical regulation by GSO Board of 
Directors in its meeting No…../………..held on      /      /      H,         /       /       
 
The approved standard will replace and supersede the standard No  .(1360/2002)  GSO 1360 /2013  GSO STANDARD            
 
 
STURGEON CAVIAR  
 
1  SCOPE . 
This standard applies to granular sturgeon caviar of the fis h of the 
Acipenseridae family . 
2  COMPLEMENTARY REFERENCES . 
2.1  GSO   9  “Labeling of Prepackaged Foods”.  
2.2  GSO  21  “Hygienic Regulations for Food Plants & Their 
Personnel”.  
2.3  GSO   150  “Expiration Periods Food Products – Part 1”.  
2.4  GSO   839 " Food packages - Part 1: General requirements".  
2.5  GSO   988 " Limits of radioactivity levels permitted in food 
stuffs - Part 1".  
2.6  GSO   998 " Methods for the detection of permissible 
radionuclides limits in food - Part 1: : Gamma spectrometry 
analysis: A, Cs 134, Cs 137".  
2.7 GSO   1016  “Microbiological Criteria for Foodstuffs – Part 1”.  
2.8  GSO   1863  " Food packages - Part 2: Plastic packages - General 
requirements" . 
2.9  GSO CAC/MRL 02 “Maximum Residue Limits for Veterinary Drugs 
in Food”  
2.10 GSO/CAC 193  " General Standard for contaminants and toxins 
in food and feed".  
2.11 GSO 382  " Maximum limits for pesticide residues in ag riculural 
food products - Part 1 ". 
2.12 GSO  383 "Maximum limits for pesticide resticide residues in 
agricultural food products part1 ". 
2.13 GSO   589 " Methods for physical and chemical Analysis  GSO 1360 /2013  GSO STANDARD            
 
of Fish, Shellfish and Their products ".   
2.14  GSO   655  “Methods for Microbiological Examination of Meat, 
Fish," . 
2.15  GSO   839  “Food - Packages - Part 1: General Requirements”.  
2.16 GSO   988 " Limits of Radionativity levels permitted in foods 
stuff part – 1". 
2.17 GSO   1791  "2007 2007 Three piece steel round cans used for 
canning food stuffs"  
2.18  GSO     1881 “Methods of Sampling for Fish, Shellfish and Their 
Products”.  
2.19 GSO  20 "Method s for the determination of contaminating 
metallic elements in food stuffs".  
2.20  GSO   1026    “Code of Hygienic Practice for Preparation, Transportation ". 
2.21 GSO   323  “Requirements for Transportation and Storing Chilled 
and Frozen  Foods  ". 
2.22 GSO   1931 " HALAL FOOD Part (1): General Requirement ". 
2.23 GSO   1843   "Food Grade Salt" . 
2.24 GSO   1694  "GENERAL PRINCIPLES OF FOOD HYGIENE" .   
2.25 GSO   22  “Methods of Testing Colouring Matter Used in 
Foodstuffs”.  
2.26 GSO   1804  " Sensory analysis of foods – part2 – General 
requirements ". 
2.27  GSO   1805 -3"Sensory analysis of foods – part3 ". 
2.28  Gulf Standards which Organization shall be approved concerned 
with:  
2. 28.1  " General Standard for food additives".  
2. 28.2  Methods for the determination of fungi to xins in food and animal 
feeds".  GSO 1360 /2013  GSO STANDARD            
 
2. 28.3 Methods for the determination of pesticide residues" . 
2. 28.4 "Limits for residues of  hormones and antibiotics." . 
3  DESCRIPTION . 
3.1  .DEFINITIONS . 
The following definitions are used in this standard : 
3.1.1  Fish eg gs: non -ovulated eggs separated from the connective tissue 
of ovaries. Ovulated eggs may be used from aquacultured 
sturgeons . 
3.1.2  Caviar: the product made from fish eggs of the Acipenseridae  
family by treating with food grade salt . 
3.2  PRODUCT DEFINITIO N. 
Caviar: The product is prepared from fish eggs of sturgeon fishes 
belonging to the Acipenseridae  family (four genera Acipenser, 
Huso, Pseudoscaphirhynchus and Scaphirhynchus  and hybrid 
species of these genera). The eggs are of about one size and evenly 
and characteristically coloured according to the species used. 
Colour can vary from light grey to black or from light yellow to 
yellowish grey. Brownish and greenish shades are permissible. The 
product is made with addition of salt and is intended for dire ct 
human consumption. The salt content of the product is equal or 
above 3g/100g and below or equal to 5g/100g in the end product . 
3.3  PROCESS DEFINITION . 
3.3.1  The product, after suitable preliminary preparation of the caviar, 
shall be subject to treatme nt or conditions sufficient to prevent the 
growth of spore and non -spore forming pathogenic microorganisms 
and shall comply with the conditions laid down hereafter. Ovulated 
eggs are harvested after hormonal induction of ovulation of the 
female. The eggs a re appropriately treated to remove adhesive 
layer and to harden the shell.  
3.3.2  If hormones are used to produce ovulated eggs . they should be 
approved for use by the competent authority having jurisdiction . GSO 1360 /2013  GSO STANDARD            
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
4.1 Without prejudice to what is stated in the Gulf standard mentioned 
in 2 .22. ,The product shall be completely free from pig products or 
their derivatives  
4.2 It shall be produced from raw materials complying with their 
relevant GSO  standards  
4.3 1 RAW MATE RIAL . 
Caviar shall be prepared from fish eggs extracted from sound and 
wholesome sturgeons of biological species of the genera described 
in item  2.3 which are of a quality fit to be sold fresh for human 
consumption . 
4.4  SALT . 
Salt shall be of food grade quality and conform to all applicable 
Standards in Item 2.2 3. 
4.5 FINAL PRODUCT . 
The product shall meet the requirements of the present Standard, 
when a lot examined in accordance with the requirements 
described in Item 2.8 
5  FOOD ADDITIVES . 
5.1  The use of colours and texturizing agents is not allowed . 
5.2  Only those acidity regulators, antioxidants and preservatives listed 
in Standards in Item 2. 28.1, are permitted for use, under conditions 
of good manufacturing practices, in the products covered by th is 
standard . 
 
6 CONTAMINANTS . 
6.1 The maximum limits for contaminants and toxins in products 
covered by this specification Should not exceed the limits of the 
gulf  standard mentioned in item 2.1 0. GSO 1360 /2013  GSO STANDARD            
 
6.2 The limits for pesticides residues in products covered  by this 
specification Should not exceed the limits of the standard 
mentioned in item 2.1 1 and 2.1 2. 
6.3 the limits of allowable radiation levels in food products covered by 
this specification Should not exceed the limits contained in the the 
gulf standard  mentioned in   item 2. 6. 
6.4 The maximum limits for residues of hormones and antibiotics in 
products covered by this specification Should not exceed on the 
limits of the product in the gulf  standard mentioned in item 2.  28.4. 
6.5 That the product is fit f or human consumption and free of foreign 
substances, and rejected, and the implications of corruption, flavor 
and odors, and discoloration . 
6.6 The hormone residues in the final product of caviar from the ovary, 
and the treatment of fish (for example with hormones) limits 
mentioned in item 2.  28.4. 
6.7 The Maximum Residue Limits for Veterinary Drugs shall be 
according to item ( 2.9 ). 
7  HYGIENE . 
7.1 It is recommended that the product covered by the provisions of 
this standard be prepared and handled in acco rdance with the 
appropriate  section(s) of the standards mentioned in items 
2.2,2.2 0,2.24. 
7.2 The limits of microbiological product Should not exceed the limits 
contained in the gulf standard mentioned  in item 2.7. 
7.3  The product shall not contain any ot her substance in amounts 
which may present a hazard to health in accordance with 
Gulf standards . 
7.4 The final product shall be free from any foreign material that poses 
a threat to human health . GSO 1360 /2013  GSO STANDARD            
 
8 Packing, transport and storage . 
8.1 Products should be pac ked, transported and stored in 
accordance with the relevant standards set out in item. 2.21. 
8.2 Without prejudice of the Gulf standards and this standard 
articles mentioned  in items ( 2.4,2. 8,2.15,2.17), the product 
must be according to the following:  
8.2.1  The packaged product should be in sealed containers and 
should protect  the product during transport, storage and 
handling  
8.2.2  The product shall be prepared by salting fish eggs with food grade 
salt. During packaging, storage and retail, the product temp erature 
is between +2 and +4°C, whereas for wholesale business, including 
storage and transportation, the temperatures are between 0° and –
4°C. 
8.2.3  Freezing as well as frozen storage of caviar is not permitted unless 
the deterioration of quality is avoid ed. 
8.2.4  Re-packaging of the product from larger to smaller containers 
under controlled conditions which maintain the quality and safety 
of the product shall be permitted.  
8.2.5  No mixing of caviar from different sturgeon species or lots shall be 
permitt ed.    
   
9  SAMPLING, EXAMINATION AND ANALYSES . 
9.1  SAMPLING . 
Sampling of lots for examination of the product shall be in 
accordance to standard mentioned in item (2.18). GSO 1360 /2013  GSO STANDARD            
 
9.2 EXAMINATION AND ANALYSES  . 
The representative sample should be taken pursuant t o item 
2.19. All tests should be performed to determine their 
conformity with all provisions of this standard and 
according to standards listed in the following items: : 2.7, 
2.13, 2.14, 2.19, 2.25, 2.26, 2.27, 2. 28.2 and  2.  28.3. 
10 DEFINITION OF DEFECTS . 
The sample unit shall be considered as defective when it exhibits 
any of the following defects . 
10.1 FOREIGN MATTER . 
The presence in the sample unit of any matter which has not been 
derived from sturgeon eggs, does not pose a threat to human health, 
and is readily recognized without magnification; or is present at a 
level determined by any method including magnification, that 
indicates non -compliance with good manufacturing practices and 
sanitation practices . 
10.2  ODOUR AND FLAVOUR . 
The product affected by persistent and distinct objectionable odour 
and/or flavour indicative of decomposition, oxidation, or taste of feed 
(in fish reared in aquaculture), or contamination by foreign substances 
(such as fuel oil).  
10.3 The presence of hard cover of caviar gra ins that is not easily 
chewable or tenuous . 
10.4 The breaking up of the outer membranes when attempting to 
separate the grains . 
10.5 The Presence of broken eggs or fluid . 
10.6 The presence of remnants of membranes and/or secreted fat in 
finished caviar . 
11 LOT ACCEPTANCE . GSO 1360 /2013  GSO STANDARD            
 
A lot shall be considered as meeting the requirements of this 
standard when : 
11.1  The total number of defectives as classified according to item 9 
does not exceed the acceptable number of the appropriate sampling 
plan given in item ( 9.1). 
11.2 The average net weight of all sample units is not less than the 
declared weight, provided no individual container is less than 95% 
of the declared weight . 
11.3 Meet the requirements in this specification.  
12 LABELLING . 
Without prejudice to provisions  of item 2.1 the following information shall be  
declared on the label of the products : 
12.1  THE NAME OF THE FOOD . 
12.1.1  For the Acipenseridae family, the name of the food shall be 
“caviar” or “caviar” completed with the usual name (Beluga for 
Huso huso,  Ossetra for Acipenser guldenstaedtii and Acipenser 
persicus, Sevruga for Acipenser stellatus),  in a manner not to 
mislead the consumer . 
12.1.2 For sturgeons having no common names, the name may be 
supplemented with the identification code or the scientif ic name of 
the species in accordance with Annex 1 . 
12.1.3   For hybrids the common name shall be supplemented with the 
word hybrid, and the parent sturgeon species may be shown 
according to Annex 1 . 
12.1.4  For caviar obtained from ovulated eggs, the product  name shall be 
“caviar from ovulated eggs”. The labelling shall be written in such 
a way as to avoid any risk of misleading consumers on the nature 
of the product . 
12.2  STORAGE INSTRUCTION . GSO 1360 /2013  GSO STANDARD            
 
The labelling shall include terms to indicate that the product 
shall be stored under appropriate time/temperature 
conditions   
12.3  REPACKAGING . 
In case of repackaging of the product the facility registration code 
shall be identified . 
12.4  LABELLING OF NON -RETAIL CONTAINERS . 
Each primary container shall be labelled wit h the number markings 
of the lot and the species . 
Information specified above shall be given either on the container 
or in accompanying documents, except th at the name of the food, 
lot identification, and the name and address as well as storage 
instructions shall always appear on the container. However lot 
identification, and the name and address may be replaced by an 
identification mark, provided that such a  mark is clearly 
identifiable with the accompanying documents . 
 
 
 
 
 
 
 
 
 
 
 GSO 1360 /2013  GSO STANDARD            
 
ANNEX 1 
Table .1 - IDENTIFICATION CODES OF STURGEON SPECIES  
Code Denomination of sturgeon fishes - Scientific names  
HUS  Huso huso  
DAU  Huso dauricus  
NAC  Acipenser naccari  
TRA  Acipenser transmontanus  
SCH  Acipenser schrenkii  
STU  Acipenser sturio  
BAI  Acipenser baerii baikalensis  
SIN  Acipenser sinensis  
DAB  Acipenser dabryanus  
PER  Acipenser persicus  
BVI  Acipenser brevirostrum  
FUL  Acipenser fulvescens  
OXY   Acipenser oxyrhynchus  
DES  Acipenser oxyrhynchus desotoi  
GUE  Acipenser gueldenstaedtii  
MED  Acipenser medirostris  
BAE  Acipenser baerii  
MIK  Acipenser micadoi  
STE  Acipenser stellatus  
RUT  Acipenser ruthenus  
NUD  Acipenser nudiventris  
FED  Pseudoscaphirhynchus fedtschenkoi  
HER  Pseudoscaphirhynchus hermanni  
KAU  Pseudoscaphirhynchus kaufmanni  
PLA  Scaphirhynchus platorhynchus  
ALB  Scaphirhynchus albus suttkusi  
SUS Scaphirhynchus suttkus