STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
 
 
 
 
Final draft  
 
 
 
GSO 05/FDS 000  / 2013  
 
 
Fruit and Vegetable Products - Frozen  Mixed Vegetables  
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
67.080.10  
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
Fruit and Vegetable Products - Frozen  Mixed Vegetables  
 
 
 
Date of GSO  Board of Directors Approval  : 143 (H)-08-15  (20 1 -00-00      
Issuing Status  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 :    
 
 
Foreword  
 
GCC Standardiza tion Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards/ Technical regulations through specialized technical committees (TCs).  
GSO through  the technical program of committee TC No.(5) “Gulf technical committee for 
sector Standards of Foods and Agricultural products” has prepared the Gulf Standard  for "  
Fruits and vegetables and their products - Frozen  Mixed Vegetables    "   . The draft Stand ard 
has been prepared by State of Qatar.  
This Standard has been approved as a Gulf Technical Regulation by GSO Board of Directors 
in its meeting No. (    ), held on     /    /     H,      /      /     G.  
 
 
 GSO  STANDARD  GSO / 20 13 
 
 1  
Fruit and Vegetable Products - Frozen  Mixed Veg etables  
  
 
1. Scope:  
 This standard is concerned with mixed frozen vegetables which are  prepared for 
immediate consumption after appropriate manufacturing  processes before  subjected to 
fast freezing process.  
 
2. Complementary Standards:  
 
2.1.   GSO 21 ''Hygienic regu lations for food plants and their personnel''.  
2.2.   GSO 1016 ''Microbiological criteria for foods – Part 1''.  
2.3.   GSO 382 ''Maximum limits of pesticide residues in agricultural and food  
  products – Part 1''.  
2.4.   GSO 383 ''Maximum limits of pesticide residues in agricultural and food  
  products – Part 2''.  
2.5.   GSO 988 ''Limits of radioactivity levels permitted  in food  stuff Part –1''. 
2.6.   GSO 839 ''Food packages –Part 1: general requirements  
2.7.   GSO 1863 ''Food packages –Part 2: plastic package - general requirements''.  
2.8.   GSO 1287 ''Methods of sampling of pre -packaged fruit and vegetable products''.  
2.9.   GSO 177 ''Methods of physical and chemical test of canned vegetables''.  
2.10.  GSO 244 ''Methods of test for vegetables, fruits and their products, first part:  
organoleptic exami nation, determination of net weight and drained weight, 
determination of apparent viscosity, determination of head -space, determination of 
extraneous matter and defective fruits''.  
2.11.  GSO CAC 229 ''Analysis of pesticide residues: recommended methods''.  
2.12.  GSO 20 ''Methods for the determination of contaminating metallic elements in  
   foodstuffs''.  
2.13.  GSO 998 ''Method for determination of detection of permissible radionuclides limits  
 in food Part 1: gamma spectrometry analysis A – Cs – 134, Cs – 137''.  
2.14.  GSO 323  ''General requirements for transportation and storage of chilled and frozen  
 foods''.  
2.15.  GSO 9  ''Labelling of pre -packaged foods''.  
2.16.  GSO 150 ''Expiration periods of food products''.  
2.17.  GSO/CAC 193"  General Standard for contaminants and toxins in food and fee d". 
 
 GSO  STANDARD  GSO / 20 13 
 
 2 3. DEFINITIONS  
3.1.   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 r each 
a temperature of – 18 °C.  
3.2.  Major blemish: Insect or pathological  damage affecting an area greater than 6 mm 
diameter circle or blemished by other means to a degree which greatly  detracts the 
product from its appearance.  
3.3.  Minor blemish: Insect or pat hological damage affecting an area of 3 -6 mm diameter 
circle or blemished by other means to a degree which noticeably detracts the product 
from its appearance.  
3.4.   Mechanical damage: A unit which is split in two parts or crushed to an extent that  
  the appe arance is seriously affected.  
3.5.   Misshapen: Units showing branching, twisting or other forms of distortion which  
  detract seriously from the appearance of the products.  
 
 
4. Requirements:  
The following requirements shall be met in the final product : 
4.1.   Shall be prepared in hygienic conditions according to the GSO standard mentioned  
  in Item (2.1).  
4.2.   Raw materials used in the final product should be complying with their relevant  
  Gulf Standards . 
4.3.   Each vegetable component shall retain its physical propertie s, be homogenous in  
  size. 
4.4.   Shall have a normal taste and flavor  and free from any foreign  taste or odor. 
4.5.   Shall be reasonably tender; uniform in texture and ripeness.  
4.6.   Shall be free from impurities  and foreign materials , and all the stages of insect life  
  cycle . 
4.7.   The proportion of each single vegetable ingredient shall not be less than 25 % of the  
  total weight . 
4.8.   Shall be free from any added preservatives or artificial colors .  
4.9.   Microbiological limits shall not exceed the limits given in Gulf Standard mentioned  
  in Item (2. 2). GSO  STANDARD  GSO / 20 13 
 
 3 4.10.   Contaminating  metallic elements limit shall not exceed the limits given in Gulf  
  Standard mentioned in Item (2.1 7). 
4.11.   Pesticide residues shall not exceed the limits given in Gulf Standard s mentioned in  
  Items (2. 3, 2.4). 
4.12.   Radiation levels shall not exceed the limits given in Gulf Standard mentioned in  
  Item (2. 5). 
 
5. Packaging:  
Without prejudice to what is stated in Gulf Standard s mentioned in Items (2.6, 2.7) the 
following requirements shall be met in each package : 
5.1.   Shall be suitable; maintain the sensory characteristics of the product and its quality  
  as well as prevent any contamination which may occur to the product that affect its  
  properties and suitability for human consumption.  
5.2.    Shall be hermetically sealed , free from any physical defects which may lead to any  
  change in physical properties of the products during manufacturing, storage and  
  handling processes.  
 
6. Sampling:  
Sampling shall be taken according to Gulf Standard mentioned in Item (2.8).  
 
7. Methods of test:  
Methods of test shall be carried out in accordance with the Gulf Standards stated in Items 
(2.9, 2.10, 2.11, 2.12, and 2.13).  
 
8. Transportation and storage:  
Without prejudice to the provisions of the Gulf standard  mentioned in  Item (2.14); the 
temperature of the product shall not exceed (
 18° C) during transportation and storage , 
and the stores shall be well ventilated and away from heat sources and pollution . 
 
 
 GSO  STANDARD  GSO / 20 13 
 
 4 9. Labeling:  
Without prejudice to the provisions of the Gulf Standards mentioned in Items (2.15, 2. 16); 
the following information shall be declared on the product:  
9.1.   Product type.  
9.2.   Ingredients.  
9.3.   Method of preparing the product for consumption (cooking method).  
9.4.   Nutritional value.  
9.5.   The phrase ''store at  (
18° C). 
9.6.   Date of packaging an d expiration date.