هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
   
 Final  draft  
 
 
 
GSO  05/ FDS 838 / 2014 
 
 
 
الحمص المطبوخ المعلب  
  Canned cooked chick – Peas   
 
  
 
 
 
 
 
 
 
 
 
Prepared by :  
Gulf technical committee for standards of food and agriculture products  
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to change, and may not be referred to it as a Gulf standard, until 
approved by the board of directors  
 
 
 
 
ICS:  67.040  
 
 
 GULF STANDARD                                                                                  GSO 838/ 201 4 
FOR EWO RD 
 
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 (T Cs).  
 
 
GSO through the technical program of committee TC NO.5 " Gulf technical 
committee for standards of food and agriculture products " has update the GSO 
Standard No.( 838 / 1997  ) "  Canned chick - Peas  " The Draft Standard has 
been prepared by ( Sta te of Qatar ).  
 
 
 
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 GSO standard No.              
( GSO5   / 838/1997   ).    GULF STANDARD                                                                                  GSO 838/ 201 4 
  Canned cooked chick – Peas   
 
 
 
 
1. Scope and filed of application : 
 
This Gulf Standard applies to the basic requirements that  must be met in the grain 
canned cooked chick – Peas   
 
 
 
2. Complementary references  
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ".  
2.2   GSO ( 20) “  Methods for the determination of contaminating metallic elements in 
foodstuffs”.  
2.3   GSO ( 21 ) “  Hygienic regulation for food plants and their personal “ . 
2.4   GSO ( 23 ) “  Colouri ng matter used in food stuffs”.  
2.5   GSO ( 150 -2 ) “ Expiration dates for food products  “.  
2.6   GSO ( 356 ) “  Preservatives permitted for use in food produets”.  
2.7 GSO ( 381 ) “ Emulsifiers , stabeigers and thickeners premitted for use in food              
staffs “.  
2.8  GSO ( 382 )  ” Maximum limits for pesticide residues in agriculural food products - 
Part 1”.  
2.9   GSO ( 383 ) " Maximum allowable limits of pestici des residue in agricultural and   
food products - Part 2".   
2.10   GSO ( 841 ) “  Maximum l imits of aflatoxins permitted in food and animal feeds - 
Aflatoxins “.   
2.11   GSO ( 988) “ Limits of radionativity levels permitted in foods stuff part - 1 “ . 
2.12   GSO ( 998 ) “  Method for detection of permissible radionuclides limits in food – 
Part 1 :   Gamma  spectrometry analysis  Cs-134 and Cs -137.  
2.13 GSO ( 1016  ) “ Microbiological criteria for foodstuffs  - Part 1 “. 
2.14 GSO ( 1287  ) “ Methods of sampling of prepackaged fruit and vegetable products  “.  
2.15 GSO ( 1791  ) “ Three piece steel round cans used for canning food stuffs ”. 
2.16 GSO ( 1843  ) “ Food Grade Salt  “. 
2.17 GSO ( 2276  ) “  Detection of lard in food  “. 
 
 
 
3.  Definitions :  
 
 3.1 Canned cooked chick  - Peas: 
 Food product prepared from dried grain chick –peas which is prepared, cooked  and  
preserved in brine solution or tomato juice or tomato sauce which added to it citric acid 
and spices packed in suitable hermetically sealed packages, and heat treated to prevent its 
spoilage . 
 
 
 
4. Requirements :   
 
The following requirements shall be  met in the product  :  
 GULF STANDARD                                                                                  GSO 838/ 201 4 
4.1 It shall be processed according to the conditions given in the Gulf standard mentioned 
in item ( 2.3).  
4.2  It shall be free from pork products.  
4.3 The product shall be preserved the  distinguished  color , taste and smell charac teristic 
of cooked chick grain peas  . 
4.4 The product shall be homogeneous in the degree of cooking and soft , firm texture  
and non - conglomerate .  
4.5 The product shall be free of insect infections  . 
4.6 The product shall be free from fungal infections .  
4.7 The product shall be free of insects and their parts and stages .  
4.8 The product shall be free from impurities and foreign materials .  
4.9 The size of  package contents shall not be less than 90% of the water capacity of the 
package.  
4.10 The s ize of the drained weight  shall not be  less than 60% in item ( 3.1) . 
4.11 Salt shall not exceed  than 2%. 
4.12 The each proportion of broken grains, shelled, vestigial  and separate  cotyledons  
shall not increase 1% in item ( 3.1) . 
4.13 It is permitted to add the f ollowing ingredients:  
4.13.1 Flavouring matter: spices, condiments and spices oils.  
 4.13.2 Emulsifiers, stabilizers, flavour and odour enhancers and other additions 
permitted food . 
4.13.3 Edible oils . 
4.14 Contaminating metallic elements shall not be mor e than the following :  
- Copper   20  PPM  
- Lead   0.1 PPM  
- Arsenic  0.1 PPM  
4.15 Coloring matters are permitted to be added according to the Gulf standard 
mentioned in item ( 2.4 ).  
4.16 Preservatives are permitted to be added according to the G ulf standar d mentioned in 
item ( 2.6) . 
4.17 The product shall be free of pathogenic bacteria and their toxins.  
4.18 The product shall be free of salmonella bacteria.  
4.19 The product shall be free of microbes corruption.  
4.20 The limits of pesticides residue shall not exceed the limits mentioned  in Gulf 
stand ards mentioned in Items ( 2.8 ) ,( 2.9 ) . 
4.21 The limits of aflatoxins  shall not  exceed the limits mentioned  in Gulf stand ard 
mentioned in Item ( 2.10 ).  
4.22 The limits of radionativity shall not exceed the li mits mentioned  in Gulf stand ard 
mentioned in Item ( 2.11 ).  GULF STANDARD                                                                                  GSO 838/ 201 4 
4.23 The Microbiological criteria  shall be according to the Gulf standard mentioned in 
item ( 2.1 3 ) . 
 
 
 
5. Sampling :  
Samples shall be taken according to the Gulf standard mentioned in Item ( 2.14 ). 
 
 
 
 
 
6. Methods of test and examination  : - 
 
Tests shall be carried out using a representative  sample drawn according to Item (5) to 
determine its compliance with the following :  
 
6.1 Determination of contaminating metallic elements  according to the  Gulf Standard 
mentioned in item ( 2. 2 ). 
 6.2  Determination of permissible radionuclides limits  according to the Gulf Standard 
mentioned in item ( 2. 12 ). 
6.3 Detection of lard in food  according to the Gulf Standard mentioned in item ( 2. 17 ). 
  
 
 
7. Pac kaging , transportation and storage : -  
7.1 Packaging  :  
7.1.1 the packaging shall be comply according to the Gulf Standard mentioned  in item         
( 2.15 ), free from toxic substances  and does not affect the taste and smell of the product. . 
7.1.2 The p roduct s hall be packed in sound, clean, sound , healthy  containers and does not 
affect the natural characteristic of the product.  
7.1.3 The inner walls of the box when you open them healthy and free from corrosion and 
completely covered with a suitable diet  layer of lacquer.  
4.1.7 Packages shall  be free from swelling and inside pressure shall be less than 
atmospheric pressure at room temperature.  
 
7.2 transportation  : 
The transport  shall be in the way that preserve  containers from mechanical damage and 
pollu tion. 
 
7.3 storage  
The storage shall be  at room temperature in a well -ventilated stores far away from 
sources of heat, humidity and pollution factors.  
 
 
 
 
 
8. Labelling :  
 
Without prejudice to what has been mentioned in Gulf standards stated in Items ( 2.1 ),     
( 2.5)  the following information shall  be declared on the container :  
8.1 Name, address and trademark  of the product  If any . 
8.2 Name of the product ( Canned cooked chick pea  ). GULF STANDARD                                                                                  GSO 838/ 201 4 
8.3 Statement of additives  used in the case if added.  
8.4 Net weight  and weight -based.  
8.5 Drained weight.  
8.6 P roduction and expiration date  and should not exceed the validity period to 12 
months.  
8.7 Exporter’s n ame in case of export.  
8.8 Importer's name, address and country of origin in the case of import.  
8.9 C onditions of storage and handling.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GULF STANDARD                                                                                  GSO 838/ 201 4 
 
 
 
 
 
 
 
 
Main references   
   
Egyptian standards  
 
 
 
 
 
No. 806 /2008   
 
Canned cooked chick pea