هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
   
Final draft  
 
 
 
GSO5/ FDS 1909:2014  
 
اشتراطات تداول الأغذية الجاهزة للأكل  
Requirements for handling of ready – to – eat foods  
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared  by:  
GSO Technical Committee for sector standards of food and agriculture products  
 
This documents is a draft Gulf standard circulated for comments, it is therefore 
subject to alteration and modification and may not be referred to as Gulf 
standard until approved by GSO Board of Directors.  
 
 
 
 
 
 
ICS: 67.0 60  
 
 
 
 
 
 
FORWARD  
 
Standardization Organization for GCC (GSO) is a regional Organization 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 prepared this 
standard by state of Qatar .This draft has been prepared after review the Arabic, 
foreigner and international standards and related compiled references .  
 
This standard has been approved as Gulf Technical regulation by GSO Board of 
Directors in its meeting No…../………..held on      /      /      H,         /       / , will 
replace and supersede GSO 1909 : 2008. 
 
     
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf standard                               GSO …/20 14 
 
 1 Contents  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Contents  
1. Scope and field of application  
2. Complementary  references  
3. Definitions  
4. Requirements  
4.1 General requirements  
4.2 Requirements for inputs and i ngredients  
4.3 Requirements for area for preparation  
4.4 Requirements for food preparation  
4.5 Requirements for the transport of prepared food  
4.6 Requirements for street food marketing  
4.7 Requirements for protect and sale of food  
4.8 Requiremen ts for vendors  
5    Technical terms  
6     References  Gulf standard                               GSO …/20 14 
 
 2  
Requirements for handling of ready to -eat foods  
 
1.    Scope and field of application:  
This Gulf Technical regulation  is concerned with t he requirements for 
handling of R eady – to – eat foods, handling, preparation , its requirement s 
and keeping .   
 
2.    Compliment ary references:  
2.1 GSO  (9): "Labelling of prepackaged food stuffs".  
2.2 GSO  (21): "Hygienic regulations in food plants and their personnel "  
 2.3 GSO (123): "General requirements for fresh fruits and vegetables".  
2.4 GSO  (149): "Unbolted drinking water".  
2.5 GSO (323): "General requirements for transportation and storage of chilled 
and frozen foods".   
2.6 GSO (168): "Requirements of storage f acilities for dry and canned food 
stuffs ".  
2.7 GSO (815): "Code of hygienic practice for preparation, transportation, 
handling and storing of fresh meat".  
2.8 GSO  (1002): "Chicken eggs".  
2.9 GSO  (1026): "Code  of hygienic practice for preparation, trans portation, 
handling and storing of fresh fish".  
2.10 GSO (150 -1): "Expiration dates for food products - Part 1 ". 
 
 3.    Definitions:  
3.1 Ready  – to – eat food:  
Any food (including beverages) which is normally consumed in its raw 
state or any food handle d, processed, cooked or other wise prepared into a 
form in which it is normally consumed without further processing".  
 
3.2 Perishable  food:  
Food that consists wholly or partly of milk, milk products, eggs, meat, 
poultry, fish or shell fish, or ingredient  that are capable of supporting the 
progressive growth of microorganisms that can cause food spoilage or food 
poisoning and other food borne illness.  
 
3.3 Street  foods:  
Ready to eat foods and beverages, prepare and/ or sold in streets and other 
similar pu blic places.  
 
3.4 Food  handler:  
Any person who directly touches  packaged or unpackaged food, food 
equipments, utensils or food contact surfaces  .  
 
 Gulf standard                               GSO …/20 14 
 
 3  
 
3.5 Contaminant :  
Any biological or chemical agent, foreign matter, or other substance s not    
intention ally added to food which may comprise food safety or suitability.  
 
3.6 Contamination : 
The introduction or occurrence  of a contamination in food or food 
environment  .  
3.7 Disinfection : 
The reduction, by means of chemical agents and/or physical methods, of  the 
number of microorganisms in the environment, to a level that does not 
comprise food safety or suitability  .  
 
3.8 Food  hygiene:  
All conditions necessary to ensure the safety and suitability of food at all 
stage of the food chain.  
 
3.9 Mobile  vender:  
Any person with/without a vehicle going from place to place for the 
purpose of preparing, serving, distributing or delivering street foods.  
 
3.10 Food poisoning:  
A case stroked  person or more with the same illness symptoms as a result to 
consumed the sa me food, and produced from the arrival of food which 
contain microbe or its secreted poison or some poison chemical matters to 
the human.  
 
3.11 Food spoilage:  
Undesired  change in food appears  in physical characteristics as color, taste, 
odor and texture or which caused with the affect of microorganisms or by 
chemical composition of food product.  
 
3.12 Food  containers:  
Any food grade containers such as  cans hermetically sealed containers. 
sealed jars, milk bottles or cans and similar containers with seal s.  
 
3.13 Street food center:  
Any public place designated by the relevant authority for the preparation 
and sale of street foods.  
 
3.14 Water container:  
Any form of food grade container wh ich is used for the purpose of storing 
and has not been previously  for any other purpose which could caused 
contamination of  the water stored in it.  
 
 
 
 Gulf standard                               GSO …/20 14 
 
 4  
4.    Requirements:  
4.1    General requirements:  
 
4.1.1 The places for  preparation, handling and sale of ready to eat foods shall be 
complying  with Gulf standard menti oned in item (2.2).  
 
4.1.2 Raw materials used in ready to eat foods shall be complying  with Gulf 
Standards specification each.  
 
4.1.3 Ready to eat foods shall be free from pig products and alcohols.  
 
4.1.4 Water used in the washing and preparation of re ady to eat foods shall be 
comply with Gulf standard mentioned in item (2.4).  
 
4.1.5 Persons for the processes of purchasing and preparing these foods shall be 
free from ills and pestilences according to Gulf standard mentioned in item 
(2.2).  
4.1.6 Food s toring process used in the preparation of the product shall be 
complying  with what has mentioned in Gulf standard stated in item (2.2).  
  
 
4.2 Requirements for inputs and ingredients:  
 
4.2.1 Purchase of inputs and ingredients:  
 
4.2.1.1 Purchase  food grade  input and ingredients from authorized retailers or 
approved source, under adequate storage conditions, with refrigeration / 
freezing,  stored on shelves or boxes and protected from contamination.  
 
4.2.1.2 Purchase packaged inputs and ingredients that bear  a manufactures 
name, and do not purchase food products that are unlabelled and/or without a 
clearly stated shelf life, and the labels shall be comply with Gulf standard s 
mentioned in item s (2.1, 2,10 ).  
 
4.2.1.3 Only purchase inputs and ingredients whose organoleptic  properties are 
correspond to the specific characteristics or nature of the fresh food are raw 
material and that do not show signs of any kind of alteration and/or 
adulteration.  
4.2.1.4 Only purchase perishable inputs and ingredients maintaine d at adequate 
temperature.  
 
4.2.1.5 Only purchase food products in quantities  not lead to heap up and  that 
corresponds  to adequate storage  of freezer and refrigerators and dried food 
stores  capacity.  
 
4.2.2 Transport, reception and storage of in puts and  ingredients:  
4.2.2.1 Transport of all purchased product in adequate conditions, avoiding 
hazard of chemical, physical or biological contamination and spoilage of the 
goods, mentioning or adequate temperature, and isolating each item to 
prevent cross -conta mination, it should not be transported foods products 
together with toxic and/or chemical substance (disinfectants, detergent, 
pesticide. etc). For packaged product follow the manufacturer's  instructions Gulf standard                               GSO …/20 14 
 
 5 on the label and/or storage conditions complying wit h general principles of 
food hygiene and legal provisions in force.  
 
4.2.2.2 The vehicle, containers and packaging used for transportation should be 
adequately clean, and should have sufficient internal space and comply with 
Gulf standard mentioned in ite m (2.5).  
 
4.2.2.3 Inputs and ingredients must be received and kept in clean places, meat, 
fish and other perishable products should be placed on containers under 
refrigeration and/or freezing, and bulk commodities in clean containers.  
 
4.2.2.4 Shelves, b oxes and storage places, should be clean and protected from 
dust and other contamination agent.  
 
4.2.2.5 Keep recipients containing food clearly labeled in separated areas from 
non-edible product like soap, disinfectants, pesticides and other topic 
substa nces.  
 
4.2.2.6 Rotate the stock of products on a first in, first out basis.  
 
4.2.2.7 Keep the food protected from contamination by pests (insects, rodents, 
and other biological agent.  
 
4.3 Requirement for the area of preparation:  
 
 
4.3.1.1 The designat ion of these areas should be comply with has been 
mentioned in Gulf standard stated in item (2.5).  
 
4.3.1.2 All  section of the Organization should be far from any source of 
contamination sources (off odors, smokes, dusts, or any other contaminants), 
and s hould be in area not subjected to submersion with water from any 
source, and should have sufficient and homogenize natural or artificial 
lighting (in case of artificial lighting, all lamps should be covered to avoid 
the physical contamination in the case o f broken).  
4.3.1.3 All section of the Organization should be  provided with A.C. with 
suitable numbers and sizes for the section area, the temperature should be 
less than 25 C, with periodically adequate cleaning and maintenance from 
inside and outside to k eep its efficiency.  
4.3.1.4 The building should provide with suitable ventilation to prevent higher 
of heat and steam condensation, dusts and to remove contaminant air, the 
direction of the air should not be from contaminant areas to clean areas, the 
produ ction room should be provided with internal adequate ventilation.  
 
4.3.1. 5 Equipment's  should be made from stainless steel  and easy cleaning and 
disinfecting.  
 
4.3.1. 6 Containers for water storage should be clean.  
 
4.3.1. 7 Waste water should be adequatel y disposed of and not present a hazard 
to potable water, food, surrounding area or food handlers.  
 Gulf standard                               GSO …/20 14 
 
 6 4.3.1. 8The working area, including surfaces in contact with food (utensils table 
surface, cutters, water outlets, etc.) should be  from stainless steel and e asy to 
clean and disinfect and  in good condition and properly maintained and 
should be washed with potable water and disinfectants.  
 
4.3.1. 9 Do not use, for food, containers previously used for substance that are 
toxic or harmful to human health, such as insecticides, paints or motor oil.  
 
4.3.1. 10 does not keep fuel, toxic substances in or inflammable products in 
direct content with food, working shall be carried out according  to relevant 
authority.  
 
 
4.3.2 Outdoor places  for food organization:  
 
4.3.2.1  It should be clean and protected from sum, dust and wind and should not 
be in direct with public and consumers.  
 
4.3.2.2 Equipments, such as stoves or similar appliances, must be contracted and 
maintained safely and adequately.  
 
4.3.2.3 The potable wate r supply should be sufficient for all needs, and when not 
from a public source of potable water, the water mist is of similar quality.  
 
4.3.2.4 The area where the food is prepared should be at least 60-70 Cm from 
the ground and suitable for the quantity o f food prepared, handled and kept.  
 
4.3.2.5 Surrounding area should be clean, good maintenance and disinfected.  
 
 
4.3.3 Hygienic facilities:  
 
4.3.3.1 Transported of water should be kept in an appropriate containers (easy to 
clean, non -toxic material and  hermetically sealed) to preserve the water and 
prevent contamination.  
 
4.3.3.2 Containers, utensils and working surfaces for food  preparation , should be 
of a non -corrosive  material, not absorbed easy to clean and resistant to high 
temperature when used f or cooking.  
 
4.3.3.3  Cleaning and disinfectants material used for cleaning and disinfect for 
working surfaces and utensils used in the organization should be suitable for 
the purpose used for it, and safety on the food stuffs, if it use according the 
manufacture direction.  
4.3.4 Hygienic practice:  
 
4.3.4.1 Person in content with directly or indirectly foods, should be in a state of 
health complying with requirements mentioned in Gulf standard stated in 
item (2.2).  
 
4.3.4.2 Hair must be comply cover duri ng food handling and preparing, nails 
should be short and clean.  
 Gulf standard                               GSO …/20 14 
 
 7 4.3.4.3 Pearson's in con tact with food should  have healthy behavior (refrain  
from spitting, sneezing, smoking or behavior / habits that can compromise 
food safety ) during all steps of food chain .  
 
4.3.4.4 Food handlers should wear union light clothes, consist of jacket with 
long hand, drawers, mareol and shoes safe for workers, and hair cover to 
complete cover for the hair, and prevent from failing it, and should be keep 
clean.  
 
4.3.4.5 Pea rson's con tact with food should not wear rings or bracelets while 
handing food.  
 
4.3.4.6 Hands should be carefully washed with potable water and infecting soap 
after use of the toilet or direct handling of fresh foods, such as meat, fruit and 
vegetables, and before handling of prepared or semi – prepared foods.  
 
4.3.4.7 Pearson's should be trained in the hygienic handling of food to protect 
food at all time.  
 
4.3.4.8 Utensils, dishes, glasses, wa ter outlets and working surface s hould be 
cleaned and disin fected after e ach instance of food preparation using cleaning 
and disinfectants, materials suitable for food organization, which should be 
safety on the food according manufacture directions .  
 
4.4 Requirements for food preparation:  
 
4.4.1 Requirements fo r preliminary preparation:  
 
4.4.1.1 Fruits and vegetables:  
 
a.   only used fruits and vegetables that have been protected from contamination 
and properly conserved.  
 
b.   Select sound and suitable fruit and vegetables and fit human consumption 
and should  be comply with what has been mentioned in Gulf standard stated 
in (2.3).  
 
c.   Wash and disinfect fruit and vegetables before using then directly or as a 
food ingredient.  
 
d.   Prepare each kind of fruit and vegetable in the appropriate manner and 
accor ding to its intended use , using disinfectant tables according to 
manufacture directions .  
 
e.   Peel,  Squeeze and/or cut, as appropriate, fruits and vegetables with 
appropriate  equipment's  and utensils.  
 
f.   keep previously prepared fruits and vegetables  in   and properly covered 
recipient at suitable temperature.  
 
4.4.1.2 Fresh meat and fish:  
 
a.   When necessary, thaw frozen meat and fish in refrigerator  at temperature not 
exceed 4 C using  food grade plastic containers or from stainless steel, 
provided  with strainers or with well closed cover during thawing of meat, Gulf standard                               GSO …/20 14 
 
 8 fish or poultry to separate the blood producing from thawing process to 
prevent its contamination , a microwave can be used to accelerate thawing, 
Avoid thawing at room temperature.  
 
b.   Ha ndle fresh meat and fish in such away as to prevent direct as indirect cross 
contamination of the working surfaces, utensils and other food product it 
should be comply with what has been mentioned in Gulf standard stated in 
item (2.6) when preparing handli ng and storage of fresh meat.  
 
c.   Clean the fresh meat and fish, removing undesirable parts, when necessary.  
 
d.   It should be comply with what has been intended in Gulf standard  stated in 
item (2.9) when preparing, transporting, handling and storage the fish.  
 
4.4.1.3 Other foods:  
 
a.    Cheeses, sausage, salami and similar foods:  
 
a.1 Avoid  content with hand, conduct all operations such as slicing, cutting, 
grinding with appropriate instruments and avoid exposure at room 
temperature.  
 
a.2 Prepare  to amount necessary for a mutinous of four hours of work.  
 
a.3 Food  containers  and packaged foods should not present any alteration 
(corrosion visual alteration, etc).  
a.4 Grains flour , sugar , salt and similar products should not contain evident 
humidit y and should be kept in appropriate covered containers to prevent 
alteration and contamination .  
a.5 Do not use raw eggs in the preparation of foods and beverages intended for 
direct consumption , that are not to be cooked afterwards, the egg shall be 
comp ly with Gulf Standards mentioned in item (2.8) .  
a.6 The manufacturer should be provided instructions on storage and use , which 
would comply with rules of hygiene .  
 
4.4.2 Requirements of final preparation:  
4.4.2.1 Cook the food at sufficient temperature:  the temperature of the thermal 
center for food product during cooking shall arrived to 75 C minimum  noting 
corresponding in color,   aspect or consistency .  
4.4.2.2 Protect the food after cooking, from  all possible sources of 
contamination,  if prepared foo d is to be seasoned with uncooked ingredients, 
it should be before direct consumption .  
4.4.2.3 The time between preparation and consumption,  should not be exceed as 
follows :  
a – Up to 6 hours when foods are kept at a temperature above 60˚c .  
b – Up to one day when foods are kept at a maximum temperature of 4˚c , 
provided that time for hot foods should not be more than 2 hours to reach a 
temperature of  4˚c . Gulf standard                               GSO …/20 14 
 
 9 c – Reheat only on ce refrigerated food completely to a temperature of 82˚C , 
immediately before consumption.  
d – Sandwiches prepared at sales point should be prepared at the moment of 
consumption .  
e – Fresh salads and fresh fruit, should preferably prepared at time of 
consumption .  
f – Fresh  salad (vegetable with added mayonnaise or other salad creams,  cheese,  
Luncheon …etc.) should be kept below 5˚c from preparation to final 
consumption .  
g – Foods to be cooked or heated immediately before consumption,  should be 
kept below  5˚c . 
h – Only prepare the foods what can be sold in a day .  
 
4.5 Requirements of the transport of prepared foods :  
4.5.1 Vehicles for the transport of prepared foods should have a separate 
compartment protected from direct sun, dust , rain and other conta minants.  
4.5.2 The compartment to transport prepared foods should be made of 
appropriate material for the transportation of food and easy to clean .  
4.5.3 The transportation of waste foods  should be separated from transport 
vehicles of foods .  
4.5.4 Foods  should be transported in appropriate containers (made  of non –toxic 
materials and throughly cleaned and disinfected) , properly sealed and 
protected from contamination .  
4.5.5 The temperature should be controlled,  avoiding room temperature 
exposure of foods  that must be kept hot or refrigerated .  
4.5.6 When the transportation time exceeds two hours, the  food container should 
be placed I thermal boxes .  
4.5.7 Place prepared hot foods in thermal boxes separate from prepared cold or 
chilled foods,  use thermal d ifferent boxes of these two types of prepared 
foods .  
 
4.6  Requirement of street food marketing :  
 
4.6.1 The sales stall (kiosk , barrow , mobile stall – etc ) should be built 
of solid material and should be sufficiently high from the ground to 
be easily sanitized . 
4.6.2 The sales stall and its surrounding should be kept clean,  free of 
litter and in good condition .  
4.6.3 When sales stall not in use, it should be kept under cover and be 
kept in a clean place .  
4.6.4 The outdoor sales area should not be used for any other purpose .  Gulf standard                               GSO …/20 14 
 
 10 4.6.5 The outdoor sales area should be located in a zone determined by 
the authorities so that is protected from contaminant sources and 
from animals.  
4.6.6 The sales area should be free from personal belongings,  such as 
clothes,  foot wear,  blankets,  tobacco …etc.  
4.6.7 Ador nments, such  as vases with or without flowers or plants and 
other items may be placed in such away that they do not represent a 
source for food contamination .  
 
4.7   Requirements for protection and sale foods :  
4.7.1 Food and beverages should be served using dispos able plates,  
utensils,  glasses and napkins,  used disposable items should be 
deposited in to a suitable and separate containers .  
4.7.2 Leftovers in dishes,  glasses … etc. should be deposited in covered,  
secure and appropriate containers to avoid attracting domest ic 
animals .  
4.7.3 Take – away food should be wrapped in unused non – 
contaminating  , food grade  paper and  / or plastic. The use of printed 
plastic or paper is forbidden.  
4.7.4 When hot food was  chilled,  reheating must be at above 82˚C at 
thermal center minimum  befor e direct consumption.  
4.7.5 Salt, sugar,  mustard,  ketchup,  mayonnaise and similar products to 
be used by the consumer should be supplied in dispensers that will 
avoid their contamination .  
4.7.6 Utensils used to server food portions for consumption should be 
cleaned a nd disinfected when necessary .  
4.7.7 Avoid direct hand contact with ready –to- eat food of any kind,  
including peeled fruits .  
4.7.8 Do not handle money and similar things when preparation of food,  
when necessary,  wash and disinfect hand before preparing food .  
4.7.9 If the outdoor point of sale is a vehicle,  the driver  compartment 
should be duly separate from the compartment used for final food 
preparation,  storage or sale .  
 
4.8   Requirements of vendors :  
4.8.1 Waste containers should be kept far from the working surfaces, 
market ing places, sale places …, storing  area and have a  foot self -
closing  lid, and should be of resistant material,  water proof and 
easy to clean .  
4.8.2 Waste water should be collected and disposed of separately from 
solid waste, and  disposed in the public drain age system,  and not 
thrown on to the ground or in to surface water such rivers and 
lakes.  Gulf standard                               GSO …/20 14 
 
 11 4.8.3 Solid waste should be disposed of according to municipal 
regulations .  
4.8.4 Food waste should be disposed of in such a way as not to attract 
insects and animals such as flies,  dogs and cats .  
4.8.5 Pest control should be carried out in accordance with municipal 
regulations .  
The application of chemical substances for pest control should only be done 
by authorized technical personnels. The procedure should avoid the 
contamination of fo od, personnels and the environments.