KENYA STANDARD       DKS 268 9: 2016  
ICS 67.160  
 
 
 
 
 
 
 
 
 
      Quick frozen  Vegetables  - Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
 
 
 
TECHNICAL COMMITTEE REPRES ENTATION  
 
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 Informat ion 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 He alth 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 Stand ards shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 1993  
 
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Kenya Standards and except as provided under section 7 of this Act, no Kenya Standard produced by Kenya Bureau of Standards m ay 
be reproduced, stored in a retrieval sy stem in any form or transmitted by any means without prior permission in writing from the 
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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 payme nt or in commercial contracts is subject 
to payment of a royalty.  
 
 ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
 KENYA STANDARD        CD: 2016   
ICS 67.160  
 
 
 
 
 
 
 
 
 
 
 
 
 
Quick frozen Vegetables - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031  
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Coast Region     Lake Region          North Rift Region  
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Fax: (+254 041) 229448    Fax: (+254 057) 21814  
 
 
 
 
  
  
 
FOREWORD  
 
This Kenya Standa rd was developed by the Technical Committee on Processed Fruits and Vegetables under 
the guidance of the Standards Projects 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 canned vegetables as defined in this standard . These vegetables include canned  asparagus , 
carrots , green peas, green beans and wax beans, mature processed peas, palmito, canned sweet corn  
 
In the preparation of this standard useful information  was derived from members of the technical committee , 
Codex  standard for quick frozen  vegetables  (CODEX STAN 320-2015) and local manufacturers  
 
This Kenya standard replaces the following standards :  
Quick  Frozen Carrots (KS CODEX STAN 140-1983), 
Quick Frozen Corn-on-the-Cob (KS CODEX STAN 133-1981),  
Quick Frozen Leeks (KS CODEX STAN 104-1981), and  
Quick Frozen Whole Kernel Corn (KS CODEX STAN 132-1981 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
 KENYA STANDARD                                                  DKS 268 9: 2016  
 
Quick Frozen Vegetables  – Specification   
 
 
1. SCOPE  
 
This Kenya Standard  specifies requirements  and methods of test and sampling for  Certain Quick frozen 
vegetables, as defined in Section 3 below . The products covered by this standard  include quick Frozen ; 
Carrot, Whole Kernel Corn, Leeks Corn -on-the-Cob and mixed vegetables  
 
This products are Intended for direct Consumption without further processing except for size -grading or re -
packing if required . 
 
 It does not apply to the product whe n indicated as being intended for further processing  or for other industrial 
purposes.  
 
  
  
2. Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated references, 
only the edition cited appl ies. 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 — Specification  
KS 344 ; Honey - Specification  
KS EAS 5, Ref ined white sugar — Specification  
KS ISO 4833 -1; Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- Part 1: 
Colony c ount 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 a nd 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-indolyl beta -D-glucuronide  
KS ISO 762 ; Fruit and vege table 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  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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ICS 67.160  
 
   
           
 . 
3        DESCRIPT ION 
 
3.1     Product definition 
 
3.2. Quick frozen vegetables are the :  
 
(1)    Prepared  from substantially sound, fresh (barring mature processed peas) or frozen vegetables, as defined in 
the corresponding Annexes, having reached appropr iate maturity for processing. None of their essential  
characteristic elements are  removed  from  them  but  they shall  be  washed and prepar ed appropr iately, 
depending on the product to be produced. They undergo operations such as wa shing, peeling, grading, cutting, 
blanching/deactivation of enzyme activity, etc., depending on the type of prod uct. 
(2)    Made  from vegetables which were  subjected to a quick freezing process1, and maintained at -18°C or  colder 
at all points in the cold chain, subject to permitted temperature tolerances.  
 
3.2.1. Quick frozen carrots  
Quick frozen carrots are the product  prepa red from fresh, clean, sound, roots of carrot varieties (cultivars) 
conforming with the characteristics of the species Daucus carota  L. from which the leaves, green tops, peel and  
secondary roots have been removed and which have been washed and may or may not be blanched. 
 
 
3.2.2. Quick frozen  corn-on-the-cob 
Quick frozen corn -on-the-cob is the product prepared from fresh, clean, sound, properly matured whole or pieces 
of ears conforming to the charac teristics of the sweet corn variety Zea mays L. convar saccharata Koern which are 
trimmed (except for the style “whole”), separated from husk and silk, sorted and washed and sufficiently blanched 
to ensure stability of colour and flavour during normal mark eting cycles. Corn -on-the-cob can be of the following 
types:   
(a)   Super  Sweet varieties - means kernels (or grains) of corn that provide higher naturally occurring sugar, 
and/or crisper texture (maybe yellow, white or combination of  each) typical for the variety. These varieties may be 
slightly darker in colour, and some varieties have slightly tougher pericarp (kernel  skin) than conventional sweet  
corn.  
(b)   Sweet varieties  - means kernels of sweet corn that convert sugars to starch by going through distinct 
stages of maturity - milk, cream, then dough stages 
 
3.2.3. Quick frozen leek  
Quick frozen leek is the product prepared from fresh, clean, sound, edible parts of the leek plant conforming to the 
characteristics of the species Allium porrum L., and w hich have been trimmed, washed, possibly blanched to 
ensure adequate stability of colour and flavour during normal marketing cycles  
 
3.2.4. Quick frozen whole kernel  corn 
Quick frozen whole kernel  corn is the product  prepared from fresh, clean whole sound, succulent kernels of sweet 
corn species Zea mays L. convar. saccharata Koern of either the white or yellow varieties by removing husk and 
silk; by sorting, trimming and washing; and by sufficiently blanching before or after removal from the  cob to 
ensure adequate stability of colour and flavour during normal marketing cycles. Whole kernel  corn can be of the 
following types:  
(a)   Super  Sweet varieties  - means kernels (or grains) of corn that provide higher naturally occurring sugar, 
and/or crisper texture (maybe yellow, white or combination of  each) typical for the variety. These varieties may be 
slightly darker in colour, and some varieties have slightly tougher pericarp (kernel  skin) than conventional sweet  
corn.  
(b)   Sweet varieties  - means kernels of sweet corn that convert sugars to starch by going through distinct 
stages of maturity - milk, cream, then dough stages. 
 
3.2.5. Quick  Frozen Mixed Vegetables  
 A product prepared from a mixture of three or more types of fresh or frozen or dry washed clean and sound 
vegetables, prepared via appropriate manufacturing processes and subjected to quick freezing process to reach a 
temperature of – 18 °C .   
 3.2.6. Process Definition  
Quick frozen vegetable is the product subject to a freezing process in appropriate equipment and complying with 
the conditions laid down hereafter and in the corresponding Annexes. This freezing operation shall be carried out in 
such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing proc ess 
shall not be regarded as complete unless and until the product temperature has reached -
centre after thermal stabilization. The recognized practice of repacking quick frozen products under temperature 
controlled conditions is permit ted. 
 
3.2.7. Handling Practice  
The product shall be handled under such conditions as will maintain the quality during transportation, storage and 
distribution up to and including the time of final sale. It is recommended that during storage, transportation , 
distribution and retail, the product be handled in accordance with the provisions of the Code of Practice for the 
Processing and Handling of Quick Frozen Foods (CAC/RCP 8 -1976).  
 
3.2.8. Baby corn or young corn  
stands for the product prepared from selecte d young corn cob fresh or canned, without pollination of commercial 
varieties conforming to the characteristics of Zea mays L., from which silk and husk are removed.  
 
3.2.9.  Mixed Vegetables  
 
3.3     Styles and Sizing  
 
In addition to the styles defined in the corresponding Annexes, any other styles should be permitted as indicated in 
Section 2.4.1.   
Note: Quick Frozen vegetables may be “free flowing” i.e. in which the individual units (Individual Quick Frozen - IQF) 
are not stuck to one another, stuck togeth er or in blocks to an extent that they cannot easily be separated in a 
frozen state . 
 
  
3.3.1 Other  Styles  
Any other style in addition to those described in the various Annexes should be permitted provided that the product:  
(1)    is sufficiently distincti ve from other forms of presentation laid down in the Standard;  
(2)    meets all relevant requirements of the Standard, including requirements relating to limitations on defects and 
any other requirements which are applicable to that style which most closel y resembles the style or styles intended 
to be provided for under this  provision; and  
 
(3)    is adequately described on the label to avoid confusing or misleading the consumer  
 
 
 
5. Essential composition and quality factors  
 
5.1. Composition  
 
5.1.1 . Basic  Ingredients  
 
Vegetables as defined in clause 3  
 
5.1.1.1.  Other  Permitted Ingredi ents  
 
5.1.1.1.1  for the quick frozen Carrots : 
(a)   Salt (sodium chloride) as defined in the Standard for Food Grade Salt (CODEX STAN 150 -1985);  
(b)   Sugars as defined in the Standard for Sugars (CODEX STAN 212 -1999);  
(c)   Aromatic herbs and spices as defined in the Codex standards for spices and culinary herbs; stock or juice of 
vegetables and aromatic herbs; garnishes composed of one or more vegetables (e.g. lettuce, oni ons; pieces of 
green or red peppers, or mixtures of both) up to a maximum of 10% m/m of the total drained vegetable ingredient.  
 
5.1.1.1.2 for quick frozen Corn-On-The-Cob 
 
 (a)   Sugars as defined in the Standard for Sugars (CODEX STAN 212 -1999);   
(b)   S alt (sodium chloride) as defined in the Standard for Food Grade Salt (CODEX STAN 150 -1985);   
(c)   Spices, seasonings, butter, edible oils, named sauces, flavourings as defined in the relevant Codex standards;  ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
 (d)   Other appropriate vegetables  
 
5.1.1.1.3 for quick frozen leeks  
 
(a)   Salt (sodium chloride) as defined in the Standard for Food Grade Salt (CODEX STAN 150 -1985);  
 
(b)   Condiments such as spices and herbs as defined in relevant Codex standards for spices and culinary herbs  
 
5.1.1.1.5 for quick frozen Whole Kernel Corn 
 
Garnishes, such as pieces of green peppers or red peppers, or mixture of both, either of which may be sweet or hot 
or may be dried. Other vegetables may be used as garnishes. A garnish may not exceed 5% m/m of the finished 
food 
 
 
 
5.1.1.2 General Requiremen ts 
 
In addition to the provisions provided for in the corresponding Annexes, quick frozen vegetables shall:  
I. Shall have a reasonably uniform colour characteristic of the variety;  
II. Shall be  sound, clean, practically free from sand, grit and other foreign material;  
III. Shall be practically free from pests and damage caused by them  
IV. Shall have a normal taste, flavour and  free from any foreign  odour/smell, taking into consideration any added 
ingredients as indicated in Section 5.1.1  
V. Shall b e reasonably tender; uniform in texture and ripeness.  
VI. Shall be free from impurities and foreign materials, and all the stages of insect life  cycle.  
VII. Shall be free from any added preservatives or artificial colors.  
VIII. Raw materials used in the final product sho uld be complying with their relevant  Kenya standards  
IX. Each vegetable component shall retain its physical properties, be homogenous in  size. 
X. The proportion of each single vegetable ingredient in the mixed vegetables shall not be less than 25 % of the  
total w eight  
 
 
5.1.1.2 S a m p l e  Size:  
 
See individual Annexes for sample size for each product.  
 
 
5.1.1.2.2 Analytical  Characteristics  
 
Analytical characteristics should be in accordance with the provisions provided for in the corresponding  
Annexes.  
 
5.2.2 Defini tion of Defects  
 
In accordance with the relevant provisions in the corresponding Annexes.  
 
 
 
 
 
5.2.3     Defects  and Allowances  
 
Canned vegetables should be substantially free from defects. Certain common defects should not be present in 
amounts greater tha n the limitations fixed in the corresponding Annexes.   
  
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 Section  
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 
 
No Permitted  food additives  
 
7. PROCESSING AIDS 
 
The processing aids used for products covered by this Standard shall comply with the Guidelines  on Substances 
Used as Processing Aids (CAC/GL 75 -2010  
        
 
 
7. Contaminants  
 The products covered by this Standard sha ll 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 shall comply with the maximum residue limits for pesticides est ablished 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 
contaminants established by the Codex Alimentarius Commission for t hese 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  AOAC 972.25 / 
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 999.1 1/ 
KS ISO 6732  
 
 
 
 
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 7.3 Other contaminants  
 
The products covered by the provisions of t his 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 covered by the provisions of this Standard be prepared and handle d in 
accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1 -1969), the Code of 
Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8 -1976), Code of Hygienic Practice for 
Fresh Fruits and Vegetables  (CAC/RCP 53/2003) and other relevant Codex texts such as codes of hygienic practice 
and codes of practice .  
 
8.2 The products should comply with any microbiological criteria established in accordance with the Principles and 
Guidelines for the Establishmen t and Application of Microbiological Criteria related to Foods (CAC/GL  21 1997).  
 
The products shall conform to microbiological criteria in Table 6 and those provided in KS 2455; Food  Safety -
general standard   
 
 
Table 6 - Microbiological limits for canned citrus fruits  
 
SL No.  Microorganism  Limit  Method of Test  
 Total plate count, cfu/g, max  40000  KS ISO 4833  
i.  Escherichia coli, (cfu/g), max  Absent  KS ISO 7251  
ii.  Staphylococcus aureas, (cfu/25g)  Absent  KS ISO 6888 -1 
iii.  Shigella, cfu/25g ,max  Absent  KS ISO483 3 
iv.  Salmonella. Cfu/25g ,  max  Absent  KS ISO 6579  
v.  Colostridium  botulinum, cfu/25g , max  Absent  KS ISO 4833  
vi.  Vibrio cholera, cfu/25g , max  Absent  KS ISO 4833  
vii.  Moulds (cfu/ 25g), max  Absent  KS ISO 7954  
 
 
 
 
9.3 WEIGHTS AND MEASURES  
 
9.3.1 Net  Weight   
The we ight of the products covered by the provisions of this Standard shall be indicated in accordance with the 
General Standard for the Labelling of Pre -packaged Foods (CODEX STAN 1 -1985).   
When the vegetables are glazed, in conformity with a specific Annex, th e declaration of net content of the foods shall 
be exclusive of the glaze.  
 
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 Weig ht  
  
9.1.4.1  The drained 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.  
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9.1.5 Packaging  
 
The products covered by the provisions of this standard shall be packaged in clean food grade packaging material to 
protect the product from contamination. The packaging materials and process shall not contaminate the product or 
other wise affect its technological, nutritional or sensory quality.   
Packaging used for quick frozen vegetables shall be in accordance with the relevant provisions of the Code of 
Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8 -1976).  
 
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 T he name of the product shall be as defined in section 3  
10.1.2 The words “quick frozen” shall also appear on the label, except that the term “frozen  may be applied in 
countries where  this term is customarily used for describing the product processed in accordance  with Section 2.2 
of the Standard. The type of quick freezing process may be included on the label.  
10.1.3 When  any ingredient, has been added which impart(s) a distinctive flavour to the food, the name of the 
product  shall be accompanied by the term “with X”, as appropriate.   
10.1.5 When  the vegetables are sized, the size, as defined in the corresponding Annexes, may be declared in 
conjunction with, or in close proximity to the name of the product.  
 
As regard sizing declaration, carrots meeting the size requirements for “small” may be designated “baby” within 
countries where this pra ctice is permitted. 
 
For the  Corn -on-the-Cob, there shall for the styles “whole” and “trimmed whole” appear on the label, in conjunction 
with or in close proximity to the name a clear indication of the number of units included in the  package. 
 
10.1.6 For the whole kernel cob; t here shall appear on the label in conjunction with or in close proximity to the word  
“corn”: 
 
(a)   The words “whole kernel”  except that the description “whole grain”, “cut”, “sweet” or “kernels” may be used if this 
is customary in the  country of ret ail sale.  
(b)   The colour for example; “yellow” or “white” except that the colour “golden” may be used in lieu of “yellow” if 
this is customary in the country of ret ail sale.  
 10.1.6  When other sizes and size designations not included in this standard are used, they should be indicated on 
the sales package. 
 
10.1.7 Styles  – There shall appear on the label in conjunction with, or in close proximity to the n ame of the product, 
the style (cut/description/presentation), as defined in the corresponding Annexes. 
As regard styles declaration, “whole” and “finger” carrots may be simply designated as “carrots” in countries where  
this is a customary practice.  
 
 
10.1.8 Other styles – If the product is produced  in accordance with the other styles provision (Section 2.4.1), the 
label shall contain in conjunction with, or in close proximity to the name of the product, such additional words or  
phrases that will avoid misleading or confusing the consumer. 
 
 
10.1.9 . Size Designation  
If a term designating the size of whole leek is use d, it shall:  
(a)   Be supported by a statement of the predominant range of the maximum diameter of the leek in mm, or 
fractions of an inch in those countries where the English system is in general use; and/or 
(b)   Conform to the customary method of declaring size in the country of ret ail sale. 
 
 
10.1. 10  If an added  ingredient,  as defined  in Sections 3.1.2 and 3.1.3, alters the flavour character istic of the 
product, the name  of the food shall be  accom panied by the term “flavoured with X” or “X flavoure d” as 
appro priate.  
 
10.1.1 1 In the case of mixed vegetables; List of the names of the various vegetables species used in the mix  shall be 
listed in descending order of the proportions  
 
 
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 accor dance 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 Nutrition and Health Claims  
 
10.2.3 Frozen vegetables containing spices and/or aromatic herbs  
Wher e the products  contains spices and/or aromatic herbs in accordance with Section 5.1.1.1.2 (c) and 5.1.1.1.3 (d), 
the term “spiced” and/or the common name of the aromatic herb shall appear on the label near the name of the 
jproduct .  
 
10.2     Non-retail con tainers  
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 identification, net contents and the name and 
address of the manufac turer, 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 documents.  
However, lot identification, and the name and address of t he 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 Ingredients — a complete list of ingredients including added syru p 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 business name and Address of the manufacturer, packager, distribut or, importer, exporter or 
vendor of the product, whichever may apply, shall be declared.  
 
10.6     Instructions for use  shall be declared  
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 10.7      Storage conditions or conditions for use  
 
10.8 Lot Identification — each container shall be embossed or oth erwise 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 cover ed 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/ Codex/ ISO and other 
internationally recognized methods.  Sampling s hall be as de scribed in the S tandard  
  
  
ANNEX A:  quick frozen carrots  
 
A.1 Defects and Allowan ces 
 
A.2     Presentation  
A.2.1 Styles : 
 
(a) Whole: 
 
(i)    Conical and cylindrical: Consist of carrots  which, after processing, retain the approximate conformation of a 
whole carrot. The largest diameter at the greatest circumference measured at right angles to the longitudinal axis 
shall not exceed 50 mm. The variation in diameter between the  largest and smallest carrot shall not exceed 4:1.  
(ii)   Spherica l: Cons ist of fully mature carrots of a roundish shape of which the largest diameter in any direction 
shall not exceed 45 mm.  
(b)     Finger: Carrots of the cylindrical type, including sections obtained thereof by transverse cutting, being not 
less than 30 mm long (apart from ar ising end pieces).  
(c)      Halve d: Carrots cut longitudinally into two approximately equal halves.  
(d)     Quartered: Carrots cut longitudinally into four approximately equal sections.  
(e)   Sliced length-wise: Carrots sliced approximately longitudinally, either smooth or corrugated into four or more 
units of approximately equal size. Not less than 20 mm long and not less than 5 mm in width measured at the 
maximum width.  
(f)      Shoestring or Julien ne: Carrots cut longitudinally, either smooth or corrugated, into strips. The cross section 
shall not exceed 9.5 mm (measured at the longest side of the cross section).  
(g)     Sliced or ring cut or roundel s: Carrots cut, either smooth or corrugated at right angles to the longitudinal 
axis into rings, having a minimum thickness of 2 mm, a maximum thickness of 10 mm and a maximum diameter of 
50 mm. 
 
(h)     Pieces: Carrots cut cross-wise into sections having a thickness great er than 10 mm but less than 30 mm or 
whole carrots which are halved and then cut cross-wise into sections or sections of carrots that may be irregular 
in shape and size and which are larger  than ring cut or double diced. 
(i)       Diced: Carrots cut into cubes with edges not exceeding 12.5 mm.  
(j)       Double dice: Carrots cut into uniformly shaped units having a cross section that is square and of wh ich the 
longest dimension is approximately twice that of the shortest dimension - the shortest d imension not exceeding 
12.5 mm. 
 
A.2.2 Sizing  
 
(a)   Quick frozen carrots of the styles whole and finger may be presented sized or unsized. 
(b)   If presented as size-graded the styles in Section 1.2.2 (a), shall conform to one of the three  following systems of 
specification for the size names. 
(c)   The diameter shall be measured at the point of largest transverse cross-section of the unit in accordance  
with the following table. However, when other sizes and size designations are used they should be indicated on the 
sales package.©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
  
Table 1 - Sizing   
Size Designation  
Diamet er 
 
Specification for cylindrical carrots 
 
(a) Small  
6 – 23 mm 
 
(b) Medium  
23 – 27 mm 
 
(c) Large  
Greater than 27 mm 
 
Specification for conical carrots 
 
(a) Small  
10 – 30 mm 
 
(b) Medium  
30 - 36 mm 
 
(c) Large  
Greater than 36 mm 
 
Specification for spherical carrots 
 
(a) Very small  
Less than 18 mm 
 
(b) Small  
18 - 22 mm 
 
(c) Medium  
22 - 27 mm 
 
(d) Large   
27 - 35 mm 
 
(e) Extra  large  
Over 35 mm 
 
 
A.3     Quality Factors 
 
A.3.1 General  Requiremen ts 
 
Quick frozen carrots shall be free from objectionable tough parts; and with respect to visual defects subject to a 
tolerance shall be:  
(a)   not misshapen (this regards whole and finger carrot style only); 
(b)   reasonably free from blemishes; 
(c)   reasonably free from mechanical damage this regards whole and finger carrot style only); 
(d)   reasonably free from green  top 
  
 (e)   reasonably free from extra neous vegetable materials(E.V.M.)1;  
(f)    reasonably free from unpeeled areas. 
A.3.2 Analytical  Characteristics 
 
Mineral impurities measured on a whole product basis not more than 0.1% m/m. 
 
 
A.3.3 Definitions  of Visual Defects 
  
Defe ct  
Defini tion 
 
(a)  Extraneous 
Vegetable Material  
Harmless vegetable material which does not consist of mature carrot 
roots. 
 
 
(b)  Misshapen   
Units showing branching, twisting, or other forms of distortion which 
detract seriously from the appearance of the product (Styles: Whole 
and Finger). Units (other than small pieces) not possessing the 
configuration of the defined style. 
 
 
 
(c)  Major blemis hes  
Units with one or more black, dark brown and other intensely 
discoloured areas  due to disease, insect damage, inadequate 
topping or physiological factors covering an area or aggrega te area 
great er than that of a circle 6 mm in diameter, which detract in a 
major way from the appearance of the product. 
 
 
 
 
 
(d)  Blemis hes  
- Units with one or more black, dark brown or other intensely 
discoloured areas  due to disease, insect damage, inadequate 
topping or physiological factors covering an area or aggrega te 
area greater than that of a circle 3 mm in diameter but less than 6 
mm in diameter.  
- Other types of discolouration which detract noticeably but not in a 
major way from the appearance of the product. 
 
(e)  Unpeeled  
Units showing noticeable unpeeled areas larger than a circle of 6 
mm diameter. 
 
(f)   Damaged   
Units which are crushed or broken. 
 
 
(g)  Cracked  
Cracks great er than 3 mm wide or other splits which detract 
materially from the appearance of the product  (Styles: “whole”, 
“finger” and “sliced 
 
 
(h)  Greening   
- Units showing green colouration extending down the shoulder or 
green  ring at the top (whole and finger styles).  
-    Units showing green colouration (other styles). 
 
 
 
 
(i)   Small pieces  
- Units less than 25 mm long for the styles “whole, conical and 
cylindrical”, “finger”, “halved”, “quartered” and “shoestring or 
julienne”.  
- Units less than one third the volume of the standard product for 
the other styles. 
 
 
(j)   Woody   
 
The core of the carrot is not tender, but has tough, woody texture; it 
separates very easily from the outer flesh 
 
1      Excludi ng those in Section 2.1.2.©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
  
A.3.4 Minimum  Sample Unit 
 
The minimum sample unit for style, sizing and other visual defects should be as follows:  
 
(a)    E.V.M. and small pieces  
1,000 g 
 
(b)    Whole, finger, halved, quartered  
25 units 
 
(c)    Diced, double dice, Shoestring or Julienne, 
sliced or ring cut, sliced lengthwise, pieces styles  
400 g 
 
 
A.3.5 Defects  and Allowances 
 
A tolerance of 10% by weight of non-conforming units applies to the whole style and 20% for all other styles. If 
presented size graded the product shall contain not less than 80% by mass of carrots of the declared size.  
When the product  is presented as “free flowing” a tolerance of 10% (m/m) shall be allowed for pieces which are 
stuck together to such an extent that they cannot easily be separated in the frozen state.  
For tolerances based on the minimum sample unit indicated in Section 2.2.4, visual defects will be scored in 
accordance  with the appropriate tables in this Section. 
 
Table 1 - Whole,  finger, halved and quartered styles 
 
 
Defe cts  
Percentage by 
num ber  
Percentage 
by weight 
 
(a) Misshapen  
3  
- 
 
(b) Major blemishes and unpeeled areas   
4  
- 
 
(c) Blemishes  
10  
- 
 
(d) Damaged and cracked  
4  
- 
 
(e) Small pieces  
-  
15 
 
(f) Greening  
12  
- 
 
(g) E.V.M.: Not to exceed 2 pieces or  1 g / 1,000 g  
-  
- 
 
(h) Woody  
1  
 
TOTAL maximum allowance: 22% by number 
  
Table 2 - Ring  cut, sliced lengthwise, diced,  double diced, Shoestring and pieces 
 
 
 
 
 
Defe cts  
Percentage by Weight 
 
Ring  cut, 
sliced 
lengthwise  
Diced, double 
diced, Shoestring 
and pieces 
 
(a) Misshapen  
6  
- 
 
(b) Major blemishes and unpeeled areas   
4  
5 
 
(c) Blemishes  
10  
12 
 
(d) Damaged and cracked  
4  
10 
 
(e) Small pieces  
15  
20 
 
(f) Greening  
12  
- 
 
(g) E.V.M.: Not to exceed 2 piece / 1,000 g  
-  
- 
 
(h) Woody  
1  
1 
 
Total maximum allowance: 20% by weight for diced, double diced, Shoestring and pieces, and 25% by 
weight for ring cut, sliced lengthwise. 
 
ANNEX B: Quick frozen corn-on-the-cob 
 
B.1     Presentation  
B.1.1 Style  
 
(a)   Whole - The whole, intact ear of corn to which a small part of the stalk may be attached. 
 (b)   Trimmed whole - The product obtainable from o ne whole ear after trimming of both ends.  
(c)   Cut cob - Portions of the whole trimmed ear cut transversely into pieces.  
 
B.2     Quality Factors 
 
B.2.1 General  Requiremen ts 
 
With respect to visual defects subject to a tolerance, quick frozen corn-on-the-cob shall be:  
(a)   of reasonably uniform white, cream to yellow (golden) to darker yellow colour; except for mixed colour 
varieties;  
(b)   reasonably tender and sufficiently developed; (c)   
reasonably uniform in size; 
(d)   reasonably free from blemished or mechanically damaged areas;  
(e)   reasonably free from poorly trimmed units (except for whole style);  
(f)    reasonably free from extra neous vegetable matter (E.V.M.). 
 
B.2.2 Definition  of Visual Defects 
 
(a)   Uniform white, cream yellow (golde n) to darker yellow colour - means, that all kernels on one ear are of 
the same colour and that the different  units in one sample unit are of the same colour.  
(i)    Light variation - Some difference in colour exists, only slightly affecting the appearance 
 
 ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
 (ii)   Pronounced variation -  Difference in colour between the different  kernels and/or ears are 
noticeable and affecting the appearance. Uniformity of colour is not applied to mixed coloured varieties  
(b)   Uniform in size - means that the length of the longest ear in the sample unit does not exceed the length 
of the shortest ear by more than 50 mm for whole and trimmed whole styles or by more than 20 mm for cut 
style, and that the largest diameter of the largest unit does not exceed the largest diameter of the smallest 
unit by more than 15 mm.  
(i) Minor - Outside one of the limits (length or diameter) by maximum 5 mm = 1 defect; 
 (ii)   Major - Outside both limits by maximum 5 mm = 2 defects; 
(iii)  Major - Outside one or both of the limits by more than 5 mm = 4 defects.  
(c)   Well developed - means that the kernels shall be positioned in a symmetrical pattern in distinct lines 
or rows which are not seriously affected by missing or shrunken kernels. The whole style may have 
some shrun ken or under-developed parts.  
(i)    Minor - Appearance materially affected by irregular pattern of kernels = 1 defect;  
(ii)   Major - More than 10% but less than 15% by count of the kernels missing or shrunken =  2 
defects;  
(iii)  Serious - 15% or more by count of the kernels missing or shrunken = 4 defects.  
(d)   In “whole style” - the length of the part of ear which is shrunken or underdeveloped shall be 
considered as follows:  
(i)    Minor - More  than 20 mm and up to 25 mm = 1 defect; 
(ii)   Major - More  than 25 mm and up to 30 mm = 2 defects; 
(iii)  Serious - More than 30 mm = 4 defects. 
(e)   Blemis hed or mechanically dama ged areas  
(i)    Blemis hed - A unit affected by pathological or insect injury with associated discolouration which 
affects the kernels.  
(ii)   Mechan ically dam aged - A unit affected by cuts or by crushing of the kernels. Kernels at the 
ends of the units which are damaged by cutting shall not be considered as  damaged by 
mechanical injury.  
- Minor - More  than 5% but less than 10% by count of the kernels are slightly affected but not 
more than 0.5% by count of all kernels are seriously blemished or damaged = 1 defect;  
- Major - 10% or more but less than 15% by count of the kernels are slightly affected but not 
more than 1% by count of all kernels are seriously blemished or damaged = 2 defects;  
- Serious - More than 15% by count of the kernels are slightly affected or more than 1% by 
count of the kernels are seriously affected = 4 defects.  
(f)      Poorly trimmed means (i) ears or cut cobs where at  the stem end a small part of stalk remains 
attached and also means (ii) that the top end of the ear or the cut cob is cut too high leaving 
unde r-developed kernels on the cob. For the style “whole” the top is untrimmed and a piece of 
the stalk of maximum 15 mm may remain attached, and not be considered a defect.  
-    Minor - at one end of unit less than 6 mm left = 1 defect;  
-    Major - at one end of unit 6 – 12 mm left = 2 defects;  
-    Serious - at one end of unit more than 12 mm left = 4 defects.  
(g)     E.V.M. (Extraneous Vegetable Material) 
(i)    Husk - means the membrano us outer covering and one of the constituent parts of an ear of 
corn that is removed during processing.  
(ii)   Silk - means the coarse threa d-like filaments that are one of the constituent parts of an ear 
of corn. Such silk is found beneath the husk and in immediate contact with the corn 
kernels (on-the-cob). Corn  silk is normally removed during pro cessing. Silk to the total 
length twice of that of the unit in question are considered normal and not a defect.  
-       Minor - silk to a total length of 2-6 times the length of the units = 1 defect 
 
  
 -       Minor - husks not more than 2 squares cm in total surface = 1 defect;  
- Major - silk to a total length great er than 6 times the length of the units or husks 
larger  than 2 cm2 square cm in total surface = 2 defects. 
B.2.3  Minimum Sample Unit1  
The minimum sample unit for the respective styles shall be: (a)   
Whole and trimmed whole          4 ears 
(b)   Cut cob                                       8 pieces of ears 
 
B.2.4 Defects  and Allowances 
 
Based on the minimum sample unit defined in Section 2.2.4, visual defects shall be assigned points in accordance 
with Table 1 in this Section. The maximum number of defects permitted in the Total Allowable Points rating is 
indicated for the respective categories Minor, Major and Serious or the Combined Total of the forego ing categories. 
 
Table 1 - Defe cts Allowances  for All Styles 
  
 
Defe ct  
Unit of 
Measurement  
Defe ct Categories 
 
Minor  
Major  
Serious  
Total 
 
 
(a)   Kernel colour variation for single colour 
varieties  
(i)       L ight  
(ii)      Pronounced  
 
 
 
One ear  
 
 
 
1  
 
 
 
 
 
2  
 
 
 
-  
 
 
 
- 
 
(b)   Colour variation (ears) 
(i)       L ight 
(ii)      Pronounced  
 
 
Minimum 
sample unit  
 
 
1  
 
 
 
 
 
2  
 
 
-  
 
 
- 
 
(c)   Difference in size outside given range 
(in minimum sample unit)   
 
1  
 
2 or 4  
 
-  
 
- 
 
(d)   Not well developed  
Each ear  
1  
2  
4  
- 
 
(e)   Blemished or damaged  
Each ear  
1  
2  
4  
- 
 
(f)    Poorly trimmed  
Each ear  
1  
2  
4  
- 
 
(g)   Extraneous vegetable matter  
Minimum 
sample unit  
1  
2  
-  
- 
 
Total Allowable Points  
21  
6  
4  
21 
  
 
ANNEXC:  ON Quick frozen leeks  
 
C.1     Presentation  
C.1 Styles  
 
(a)   Whole leek - the leek plant with roots and non-tender leaves removed.  
(b)   Leek - parts of the whole leek with a length, corresponding to the longest dimension of the package, but not 
less than 70 mm.  
(c)   Cut leek - parts of the whole leek, cut perpendicularly to the longitudinal axis, minimum length 30 mm, 
maximum length 70 mm.  ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
 (d)   Leek rings - parts of the whole leek, cut perpendicularly to the longitudinal axis into slices, not thinner 
than 10 mm and not thicker than 30 mm.  
(e)   Chopped  leek - the whole leek chopped into pieces, such that the original structure is almost entirely 
lost, resulting in a “unit” generally smaller than 15 mm in size.  
C.2.  Colour  
Leek may be presented as white; when not more 1 0% m/m shall be present of leaves or parts of leaves with 
a green colour.  
C.2.1  Sizing  
(a)   Whole leek and leek, may be presented as sized or unsized;  
(b)   The minimum diameter of whole leak and leek, measured perpendicularly to the axis immediately 
above the swelling at the neck shall be not less than 10 mm;  
(c)   When sized, the difference between the largest and smallest diameter of the leeks in the same 
package, measured p erpendicularly to the axis immediately above the swelling at the neck, shall be 
not more than 10 mm. 
 
 
C.3     Quality Factors 
 
C.3.1 General  Requiremen ts 
Quick frozen leek shall have similar varietal characteristics and be free from objectionable tough parts; and with 
respect to visual defects or other defects subject to a tolerance, shall be:  
(a)   free from yellow and/or yellowish leaves;  
(b)   reasonably free from damage such as staining, discolouration, or insect injury; 
 (c)   reasonably free from extra neous vegetable material (E.V.M.); 
(d)   reasonably well trimmed;  
(e)   practically free from loose or detached leaves (in whole style only);  
(f)    practically free from hard parts as “seed heads”.   
  
C.3.2 Analytical  Characteristics 
 
Mineral impurities - not mor e than 0.1% m/m, measured on the whole product 
basis.  
 
C.3.3 Definition  of Visual Defects 
 
 
(a)  Discolouration  
- Discolouration of any kind on the product and which materially 
detracts from the appearance of the product. 
 
(i)       Minor  
- Discolouration which is light in colour. Each area or combined area 
of 4 cm² = 1 defect; or if the great est dimension is less than 20 mm. 
 
(ii)      Major  
- Discolouration which is dark in colour. Each area or combined area 
of 4 cm² = 1 defect, or the greatest dimension is over 20 mm. 
 
(b)  Damaged   
- Each leaf or part of leaf that is affected by blemishes, 
staining or insect injury. 
 
(c)   Extraneous 
Vegetable Material 
(E.V.M.)  
 
-    Each cm² harmless vegetable material other than from the leek. 
 
(d)  Roots  
-    Each disk of roots attached to the leek or loose. 
 
(e)  Parts of roots  
-    Parts of roots attached to the leek or loose. 
 
 
 
 
 
(f)   Poorly trimmed  
- The white or pale green portion is less than one-third of the total 
product.  
 
- For the presentation “white” (Section 1.2.3) not more than 10% m/m 
of green  leaves is permitted.  
-    Parts of the seed head. 
 
 
(g)  Loose  leaves  
-    Leaf or part of it, wh ich is detached from the shaft 
(in whole style only). 
 
C.3.4 Minimum  Sample Size  
The minimum sample size for segregating and evaluating visual defects shall be as follows:   
Style  
Minimum Sample Size 
 
 
(a)    Whole leek  
 
20 pieces 
 
(b)    Leek, cut leek  
500 g 
 
(c)    Leek rings  
300 g 
 
(d)    Chopped leek  
300 g 
 
 
 
C.3.5 Method  of Examinati on 
For separation and enumeration of visual defects the standard sample (see minimum sample size) is placed in 
water in a deep tray, and the shafts or leaf portions separated one by one.©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
  
C.3.6 Defects  and Allowances 
 
If size graded, the product shall contain not less than 80% by number of whole leek of the declared size.  
For tolerances based on the minimum sample unit indicated in Section 2.2.4, visual defects shall be 
assigned points in accordance with the appropriate tables in this Section. The maximum number of defects 
permitted is the Total Allowable Points rating indicated for the respective defect categories Minor and Major or  the 
Combined Total of the forego ing categories.  
 
Table 1 - Whole Leek 
 
 
 
Defe ct  
Defe ct Categories 
 
Minor  
Major  
Total 
 
(a)    Discolouration    
 
(i)       Minor  
2   
 
(ii)      Major   
2  
 
(b)    Damaged   
2  
 
(c)    E.V.M.  
1   
 
(d)    Roots   
2  
 
(e)    Parts of roots  
1   
 
(f)     Poorly trimmed   
2  
 
(g)    Loose leaves  
1   
 
Total Allowable Points  
8  
6  
10 
 
(Sample Size 20 pieces)  
Table 2 - Leek, cut leek, leek rings and chopped  leek  
 
 
Defe ct  
Defe ct Categories 
 
Minor  
Major  
Total 
 
(a)    Discolouration    
 
-     Minor  
2   
 
-     Major   
2  
 
(b)    Damaged   
2  
 
(c)    E.V.M.  
1   
 
(d)    Roots   
2  
 
(e)    Parts of roots  
1   
 
(f)     Poorly trimmed   
2  
  
 C.3.6   Minimum sample size 500 g (leek and cut leek) Minimum sample size 300 g (leek 
rings and chopped leek 
 ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
   
Total Allowable Points  
Minor  
Major  
Total 
 
(a)    Leek and cut leek  
10  
10  
12 
 
(b)    Leek rings and chopped leek  
5  
6  
6 
 
2 
. 
  
ANNEX D: ANNEX  ON Quick frozen whole kernel corn  
 
D.1    Presentation  
D.1.1 Colour  
 
(a)  Yellow; 
(b)  White; 
(c)   “Other” - colour depends on characteristics of the variety. 
 
 
 
D.2     Quality Factors 
 
D.2.1 General  Requiremen ts 
 
Quick frozen whole kernel  corn shall be 
(a)   of similar varietal characteristics; 
(b)   of a reasonably uniform colour which may be slightly dull;  
(c)   before and after cooking, free from foreign flavour and odour, taking into consideration any added optional 
ingredients;  
(d)   reasonably tender and sufficiently developed;  
(e)   reasonably free from loose skins; and with \ respect to 
visual defects subject to tolerances shall be: 
 (f)    reasonably free from ragged, crushed or broken 
kernels;  
(g)   reasonably free from damaged or blemished kernels; 
(h)   reasonably free from pieces of cob, husk or silk;  
(i)    practically free from harmless extra neous vegetable material; and  
(j)    reasonably free from pulled kernels.©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
  
D.2.2 Definitions  of Visual Defects 
 
(a)   Damage  or blemish  - means any kernel affected by insect injury or damaged by discolouration, 
pathological injury, mechanical injury, or by any other means to the extent that the appearance or 
eating quality is affected. This category of defect may be further  classified as “minor”, “major” or 
“serious” depending upon the extent to which the appearance is affected.  
(i)    Minor - means damage or blemish that affects the kernel to only a slight degree.  
(ii)   Major - means damage or blemish that is quite noticeable and materially affects the kernel.  
(b)   Serious - means damage or blemish that is very noticeable and of such nature that it would 
customarily be discarded under normal culinary prepa ration.  
(c)   Cob - means the very firm to hard cellulose-like material to which the kernels of corn are attached 
and from which the kernels are removed during processing.  
(d)   Husk - means the membranous outer covering and one of the constituent parts of an ear of corn that 
is removed during processing.  
(e)   Silk - means the coarse threa d-like filaments that are one of the constituent parts of an ear of corn. 
Such silk is found beneath the husk and in immediate contact with the corn kernels. Corn  silk is 
normally removed during processing.  
(f)    Harmless extraneous vegetable material - means vegetable matter other than cob, husk, or silk 
which is harmless. Such material may include, but is not limited to, grass, weeds, leaves and 
portions of stalk. This category of defect may be further  classified as “minor”, “major” or “serious”, 
depending upon the amount of severity of the material.  
(i)    Minor - Only slightly noticeable and affects the product to only a slight degree. 
(ii)   Major - Readily noticeable and affects the product to a material degree.  
(iii)  Serious - Very noticeable and objectionable and would customarily be discarded under normal 
culinary prepa ration.  
(g)   Pulled kernels - means kernels of corn that have been so cut or removed from the ear of corn that 
portions of cob or hard tissue remain. This category of defect may be further  classified as “minor or 
“major” depending upon the amount of adhering cob that is pre sent.  
(i)       Minor - Slight amount of cob material or hard tissue remains around the base of the kernel.  
(ii)      Major - Moderate to noticeable amount of adhering cob material. (If there is an excessive 
amount of cob material adhering, apply tolerance given in Table 1). 
 
D.2.3 Minimum  Sample Unit 
 
The m inimum sample unit shall be 250 g. 
 
 
D.2.4 Defects  and Allowances  
For tolerances based on the minimum sample unit indicated in Section 2.2.3, visual defects shall be scored in 
accordance  with Table 1 in this Section. The maximum percentage of defects permitted in the Total Allowable 
Percentages rating is indicated for the respective categories “minor”, “major”, “serious” and “pulled kernels” or the 
Combined Total of the foregoing categories.  
(a)  
Pieces of cob - maximum tolerance 0.6 cm3 
(b
c)d
)(c
) 
(d) Husk - maximum tolerance  
Silk - maximum tolerance  
Ragged, crushed or broken kernels 4.4 cm2  
160 cm  
(60 pieces)  
  
Table 1   
Defects   
% m/m 
 
Damage or blemish (minor)  
5 
 
Damage or blemish (major)  
3 
 
Damage or blemish (serious)  
1 
 
Harmless E.V.M.  
0.2 
 
Pulled Kernels  
- Minor  
- Major  
 
7  
2 
 
Total Allowable Percentage  
9 
 
TOTAL DEFECTS without (4)  25% 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ©KEBS   DKS 2685 : 2016 :  
ICS 67.160  
 
   
           
 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 Number (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