اﻝﻌرﺒﻴﺔاﻝﺘﻘﻴﻴس ﻝدول ﻤﺠﻠس اﻝﺘﻌﺎون ﻝدول اﻝﺨﻠﻴﺞ  ﻫﻴﺌﺔ  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
 
 
 
 
 
 
 
 
 
GSO 9/2013 (E)  
 
 
 
 
اﻝﻤﻌﺒﺄة اﻝﻐذاﺌﻴﺔ اﻝﻤواد ﺒطﺎﻗﺎت   
Labeling of Prepackaged Food Stuffs   
  
  
  
  
  
  
  
  
  
  
 
 
  
  
  
  
  
ICS : 67.040.00      
  
  
  
  
  
  
Labeling of Prepackaged Food Stuffs   
  
  
  
  
  
  
  
  
  
  
  
Date of GSO Board of Directors' Approval  :  26/11/1434h(02/10/2013)  
Issuing Status : Technical regulation 
  
  
  
  
  
  
  
  
  
  
  GSO 9/2013  GSO STANDARD 
  
 
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  Foreword  
 
GCC Standardization Organization (GSO) is a regiona l 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 speci alized technical committees (TCs). 
GSO through the technical program of committee TC N o TC05/SC1 "GSO Technical 
Subcommittee for Food Labels "has updated the GSO T echnical regulation No. : GSO 9/2007 
"Labeling of Prepackaged Food Stuffs" The Draft Tec hnical regulation has been prepared by 
Sultanate of Oman .  
This Technical regulation has been approved by GSO Board of Directors in its meeting 
No.(18), held on 26/11/1434h(02/10/2013), The appro ved standard will replace and supersede 
the standard No. GSO 9/2007.   
 GSO 9/2013  GSO STANDARD 
  
 
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  Labeling of Prepackaged Food Stuffs  
 
1- SCOPE AND FIELD OF APPLICATION 
           This GSO standard is concerned with the labelling of all prepackaged foods and to  
requirements  relating to the presentation thereof.  
2- COMPLEMENTARY REFERENCES 
2.1 GSO CAC /GL 1 “General guidelines on claims". 
2.2 GSO 2233 " Requirements on nutritional labeling ". 
2.3        GSO 150 " Expiration Periods of food pro ducts". 
2.4        GSO 654 " General Requirements for prepa ckaged foods for special dietary use". 
2.5       GSO 839 " Food packages- part 1: general requirements". 
2.6        GSO 1366 " General requirements for hand ling of foods for special medical 
purpose".   
2.7        GSO/CAC 107 " Labelling of food additive s when sold as such". 
2.8       GSO ISO 1000:2009 “SI units and recommend ations for the use of their multiples 
and of certain other units” 
2.9         GSO 1931  “  HALAL FOOD Part1:General R equirement”. 
2.10       GSO 2142 “General Requirements for Genet ically Modified Processed Food and              
Feed”. 
2.11    GSO 1863 “ Food packages –Part 2: Plastic p ackage - General requirements” 
2.12     GSO 2333 "Standard to be approved by the o rganization on “Requirements of the  
nutritional and health claims " . 
2.13  GSO CAC GL 32 “Production, Processing, Labell ing and Marketing of 
Organically Produced Foods”. 
2.14   GSO OIML R 79 " Labeling requirements for prepacka ged products " . 
3- DEFINITIONS 
3.1 Label:  Any label, mark, pictorial, or written descriptive matter, whether printed, 
stuck, or impressed on the food container or attach ed to it, in such a way as not to 
be removable. 
3.2 Labelling:  Any written, or printed information  or pictorial mark on the label 
relating to the food product or Nutritional propert ies, nature or prepared or 
consumed, or any one of its components, or any othe r properties. 
3.3 Foodstuff:  Any substance whether processed, se mi-processed or unprocessed, 
which is intended for direct human consumption or t o be used in manufacturing, 
preparing or treating a foodstuff.  It does not inc lude perfumes, tobacco and any 
other substances used only as drugs. GSO 9/2013  GSO STANDARD 
  
 
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  3.4 Container: Any packaging of food for delivery a s a single item, whether by 
completely or partially enclosing the food and incl udes wrappers. A container may 
enclose several units or types of packages when suc h is offered to the consumer. 
3.5             Ingredient(s): Any substance, inclu ding food additives, used in the manufacture or                  
preparation of a foodstuff and is present in the pr oduct although possibly in a                  
modified form. 
3.6 Production date ( Manufacturing Date):  The dat e on which the food becomes the 
product as described and written by manufacture.  
3.7  Date of packaging:  The date on which the food  is placed in the immediate 
container in which it will be ultimately sold to th e consumer . 
3.8            Expiration date : The date which sig nifies the end of the estimated period under 
any stated storage conditions, after which the prod uct probably will not            
have the quality and safety attributes. After this date, the food should not be            
regarded as marketable or displays. 
3.9          Food Additives: Any substance not norm ally consumed as a food by itself and not                 
normally used as a typical ingredients of the food,  whether or not it has nutritive                
value, the intentional addition of which to food fo r a technological ( including                
organoleptic such as; color, taste and odor) purpos e in the manufacture, 
processing, preparation, treatment, packaging, tran sport or holding of such food 
results or may by reasonably expected   to result d irectly or indirectly in it or its 
by-products becoming a component of or otherwise af fecting the characteristics of 
such food.  
3.10  Lot: a definitive quantity of a commodity pro duced essentially under the same               
conditions.  
3.11            Production code: A code given to th e quantity of a foodstuff produced, under the 
same conditions during a certain period of time, no rmally by the same production 
line or production unit. 
3.12        Processing Aid: a substance or material  not including apparatus or utensils and not 
consumed as a food ingredients by itself intentiona lly used in the processing of 
raw materials foods or its ingredients to fulfill a  certain technological purpose 
during treatment or processing and which may result  in the non-intentional but 
unavoidable presence of residues or derivatives in the final products.  
3.13         Foods for catering purpose: Those food s for use in restaurants, canteens, schools,            
hospitals and similar institutions where food is of fered for immediate         
consumption.   
4- GENERAL REQUIREMENTS 
 Without prejudice to the provisions of the GSO sta ndards relevant to each food 
product, the following shall be observed: 
4.1 Prepackaged food shall not be described or pres ented on any label or in any 
labeling by words, pictorial or other devices which  refer to or are suggestive either 
directly, of any other food product with which such  food might be confused or in 
such a manner as to lead the purchaser or consumer to suppose that the food is 
connected with the other product. GSO 9/2013  GSO STANDARD 
  
 
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  4.2   Prepackaged food shall not be described on an y label or in any labeling in a        
manner that is false, misleading or deceptive or is  likely to create an erroneous          
impression regarding its character in any respect. 
4.3  When use any logo a special for quality or org anic product…etc, must provide a 
proof of the validity of this claims .    
4. 4           Do not write phrases or logo or symb ols related to quality management system.                
5-  MANDATORY LABELLING OF PREPACKAGED FOODS 
5.1           The Name of the Food 
5.1.1       The name shall indicate the true nature  of the food and normally be specified and        
not generic. 
5.1.2  Where a name or names have been established for a food in Gulf standards, at 
least one of those names shall be used and in other  case the name prescribed by 
national  legislation shall be used. 
5.1.3   In the absence of any such name, either a c ommon or usual name existing by                
common usage as an appropriate descriptive term whi ch was not misleading or                
confusing to the consumer shall be used. 
5.1.4       Accompanied by  the name of the food or  next to, such additional words or 
phrases as necessary to avoid misleading or confusi ng the consumer in regard to 
the true nature and physical condition of the food including but not limited to the 
type of packing medium, style and the condition or type of treatment it has 
undergone, for example; dried or concentrated or re constituted or smoked. 
5.1.5     In the case of foods in which a component  or ingredient that consumers expect to 
be normally used or naturally present has been subs tituted with a different 
component or ingredient, the labelling shall bear i n addition to the list of 
ingredients  a clear indication of the component or  the ingredient that has been 
used for the partial or whole substitution next to the name of the product . 
5.2  List of Ingredients 
5.2.1         A list of all ingredients shall be de clared in descending order of ingoing                 
weight (m/m) at the time of manufacture of the food  , except for a single 
ingredient food. 
5.2.2      Where an ingredient is itself the produc t of two or more ingredients, such a 
compound ingredient may be declared, as such, in th e list of ingredients, provided 
that it is immediately accompanied by a list, in br ackets, of its ingredients in 
descending order of proportion (m/m).  
5.2.3       The list of ingredients shall be headed  or preceded by an appropriate title which 
consists of or include the term " ingredient". 
5.2.4   A list of food additives to the product or their numerical codes (international                   
classification system (ICS) or European index)  nee d to be declared and its                   
functional as in item ( 5.2.8.2) . 
5.2.5  Declared names of foods and ingredients whic h cause hypersensitivity by  written                  
contain of : GSO 9/2013  GSO STANDARD 
  
 
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   5.2.5.1     Cereals containing gluten substance ;i .e., wheat, barley ,oats, rye, spelt as such or                  
their hybridized strains and their products. 
5.2.5.2        Crustacea and their products. 
5.2.5.3        Eggs and egg products . 
5.2.5.4        Fish and fish products . 
5.2.5.5        Peanuts, soybeans and their products . 
5.2.5.6        Walnuts and their products. 
5.2.5.7        Milk and milk products (lactose incl uded) . 
5.2.5.8        sulphite in concentration of 10 ppm or more. 
5.2.5.9        Celery and their products.    
5.2.5.10      Mustard and their products      
5.2.5.11      Sesame seeds and their products. 
5.2.5.12      Clams and their products. 
5.2.5.13     Lubin and their products. 
5.2.6        Added water shall be declared in the l ist of ingredients except when the water                 
forms a part of an ingredient such as brine, syrup or broth used in compound foods 
and mentioned as such in the list of ingredients. H owever, water or other volatile              
particles evaporated in the course of manufacture n eed not to be declared. 
5.2.7         In the case of dehydrated or condense d foods which are intended to be 
reconstituted by adding water only, the ingredients  may be listed after the  addition 
of water in the order of weight proportion (m/m) in  the reconstituted  product, 
provided the inclusion of an explanatory statement such as "ingredients of  the 
product when prepared in accordance with the instru ctions on the label". 
5.2.8       The presence in any foodstuff or any of  its ingredients being obtained via               
biotechnology of an allergen probably transferable from it to any of the products              
listed in Clause 5/2/5 shall be declared. 
5.2.9       A specific name shall be used for ingre dients laid down in Clause (5/1), except :- 
5.2.9.1   For generic nomenclature: The following n ames are used for components with the 
exception of those listed in item (4/2/5) only if t he use of labeled more clearly: 
 
Title of classes  
 Specific class names  
 
5.2.9.1.1  Refined oils , other than olive oil.  
 The term 'Oils' accompanied by either the 
quality' vegetable' or 'animal' and a 
statement as to indicate whether it is 
'hydrogenated' or 'partially hydrogenated' 
as appropriate .  
 
5.2.9.1.2  Refined fats.  
 The term 'fat' together with either the 
quality 'vegetable' or 'animal, as 
appropriate.  GSO 9/2013  GSO STANDARD 
  
 
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5.2.9.1.3  Starches , other than chemically 
modified Starch.  
 'Starch'. 
 
5.2.9.1.4  All types of fish where the fish 
constitutes an ingredient of another 
food , provided that the labelling and 
presentation of such a food does not 
refer to a specific species of fish.  
 'Fish'. 
 
5.2.9.1.5  All types of poultry meat where such 
meat constitutes an ingredient of 
another food ,provided that the 
labelling and presentation of such a 
food does not refer to a specific kind 
of poultry meat.  
 Poultry meat.'  
 
5.2.9.1.6  All types of cheese where the cheese 
or amixture of cheeses constitutes an 
ingredient of another food , provided 
that the labeling and presentation of 
such a food does not refer to a 
specific type of cheese.  
  
 ' Cheese ' 
 
5.2.9.1.7  All spices and spice extracts, not 
exceeding 2% of the weight, whether 
added individually or in combination 
in the foods. 'Spices' , 'spice' or 'mixed spices' as 
appropriate . 
5.2.9.1.8  All herbs or parts of herbs as 
appropriate, not exceeding 2% of the 
weight, whether added singly or as a 
mixture in the foods.  
 'Essential herbs 'or ' mixed essential 
herbs', as appropriate .  
 
5.2.9.1.9  All types of gum preparations used 
in producing the gum base for the 
manufacture of chewing gum .  
 'Gum base'.  
 
5.2.9.1.10  All types of sucrose .  
 'Sugar'. 
 
5.2.9.1.11  Anhydrous dextrose and dextrose 
monohydrate .  
 'Dextrose' or 'glucose'.  
 
5.2.9.1.12  All types of caseinates  
 'Caseinates'  
 
5.2.9.1.13  Milk products containing a 
minimum of 50% of milk protein 
(m/m) in dry matter.  'milk protein'  
 GSO 9/2013  GSO STANDARD 
  
 
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  5.2.9.1.14  Raw , pressed or refined cocoa butter  
 'cocoa butter'  
 
5.2.9.1.15  All crystallized fruits not 
exceeding10% of the weight of food.  ' Crystallized fruit '  
 
5.2.9.2    For the food additives permitted for use  in Gulf Standards the following functional 
names shall be used beside the specific name or int ernational number:- 
  - Acidity Regulators                          - C olour Retention Agents 
 - Acids                                                - Emulsifiers 
 - Anti-caking Agents          - Emulsifying Salts 
 - Anti-foaming Agents                          - F irming Agents 
 - Anti-oxidants                             - Flou r treatment Agents 
 -  Bulking Agents                                 - Flavour Enhancers 
 - Colours                                              - Foaming Agents 
 - Gelling Agents                                   - Raising Agents 
 - Glazing Agents                                  - Stabilizers 
 - Humectants                                        - Sweeteners 
 - Preservatives                                       - Thickeners 
5.2.9.3     The following names may be used for foo d additives permitted in foods, in              
general :- 
               - Flavour(s) and flavouring(s): can be described as 'natural', 'natural identical' or           
'artificial ' as appropriate; 
             - Modified starch(es).  
5.2.9.4     Artificial sweeteners or nutritive are not allowed in all baby foods. 
5.2.10    A food additive carried over into a food in a significant quantity or in an amount          
sufficient to perform a technological function in t hat food as a result of the use of 
raw materials or other ingredients in which the add itive was used shall be included 
in the list of ingredients. 
5.2.11   A food additive carried over into foods at  a level less than that required to achieve 
a technological function, and processing aids, are exempted from declaration in 
the list of ingredients. The exemption does not app ly to food additives and 
processing aids listed in item (5.2.4.). 
5.2.12    To declare the source of animal if the fo od item or one of its components contain             
animal component.   
5.3       Nutritional Information: 
                 The following nutritional  informa tion shall be declared on labels of prepackaged               
Foodstuffs intended for direct consumption or after  heating. 
 5.3.1     The nutritive value of the prepackaged f oodstuffs to include such essential 
elements as: (Carbohydrates- Fats- Protein- Dietary  fibers - Energy). GSO 9/2013  GSO STANDARD 
  
 
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  5.3.2       In the case of adding vitamins , minera l salts or any other dietary elements in the              
food ingredients, then , the value of each dietary element shall be separately             
declared in the nutritional information accompanyin g the prepackaged foodstuff. 
5.3.3      All nutritional information and /or net content shall be set forth as percentage by                
weight if, it is less than 100 g or100ml or by food  serving specified by the               
manufacture. 
5.3.4   The information shall be set out in interna tional units (g. mg. µg- IU ) and             
(kilocalories) for Energy values. 
5.3.5  When written any nutrition or health claims on packaged food items must be this            
claim correct and misleading according to the item (12.2). 
5.4  NET CONTENTS: 
5.4.1       The net contents at the time of packagi ng, shall be declared in metric system . 
5.4.2       The net contents shall be declared by v olume for liquid foods, by weight for           
solid foods and either by weight or volume for semi -solid or viscous foods. 
5.4.3       In addition to the declaration of net c ontents, a food packed in a liquid medium 
shall carry a declaration in the metric system of t he drained weight of the food. 
For the purposes of this requirement, liquid medium  means water, aqueous 
solutions of sugar and salt, fruit and vegetable ju ices in canned fruits and 
vegetables only, or vinegar, either singly or in co mbination. 
5.4.4       Require that the equivalent of the net weight of the contents of the package, size,            
90% of the nominal capacity of the packaging used a s a minimum in the following            
Cases: 
 - When required by the safety of the production. 
       -  Provides protection for the saved content s. 
         - When the text of this in one of the spec ification standards. 
5.4.5        The quantity of products in the contai ners shall be according to the GSO standards          
mention in item (2.14). 
5.5        NAME AND ADRESS:  
5.5.1     The name and address of the manufacturer or packer shall be declared  in the case 
of the packer is not the manufacture.  
5.5.2    The name of distributor, importer, exporte r or vendor may be written. 
5.6       COUNTRY OF ORIGIN:  
5.6.1     The country of origin or manufacture or p roducer of the food shall be declared.  
5.6.2     When a foodstuff undergoes processing in a second country which may probably          
change its fundamental nature, the country where th e processing has taken place         
shall be considered as the country of origin for la belling purposes. 
5.7      DATE MARKING AND INSTRUCTIONS FOR STORAGE AND USE : 
5.7.1   Without prejudice to what has been mentione d in Gulf standard stated in item 
(2.4) the production date : and expiration date sha ll be declared as follows:- GSO 9/2013  GSO STANDARD 
  
 
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  5.7.1.1    For food products with a minimum durabil ity less than three months (i.e. Day -              
Month -Year) .   
5.7.1.2    For food products with a minimum durabil ity of more than three months (i.e.            
Month –Year). Shelf life period calculated until th e end of month recorded its             
expiration. 
5.7.2      The use of any of the following statemen ts for expressing the expiration date is            
permissible , it is mandatory the production date : - 
5.7.2.1     The expiration date. 
5.7.2.2      Consume until date……… .. 
5.7.2.3       Best until…………… .from production date. 
5.7.2.4   Best before date…… ..      
                These phrases shall be accompanied by either the date itself , or a reference to                 
where the date is given . 
5.7.3        Dates shall be engraved or in relief, printed or stamped by irremovable ink directly 
on all packages or on their original label by the p roducer only.                    
Statements intended to appear on the label shall be  marked in a clearly visible                     
and easily legible manner to the consumer, it shall  not obscure any information 
required on the label. 
                  Adding stickers for production an d expiry dates is not permissible.  There shall be 
not more than one date of production or of expiry o n the same package,  both 
dates shall not be subject to deletion, change or d eceit. 
5.7.4       The expiration date is not require to m ention and it’s enough to mention the             
production or harvest year and production date acco rding to product nature in the            
case of the following products :- 
−  Fresh fruits and vegetables, including potatoes wh ich have not been peeled, cut or 
similarly treated . 
−     Bakers' ware or pastry which are normally consu med within 24 hours from their 
manufacture . 
−  Vinegar packed in glass containers. 
−  Non- fortified edible salt. 
−  Solid sugars. 
−  Chewing gum. 
−  Honey.    
−  Dry and dried legumes, uncooked and un-canned such  as peas, kidney bean, chick 
peas, broad beans, Egyptian beans, lentils, etc; 
−  Dried vegetables; medical plants and herbs, anise,  chamomile, clove, saffron, … 
etc; 
−  Loose tea. 
−  Dry cereals (rice- barley- oats- corn…etc.)  GSO 9/2013  GSO STANDARD 
  
 
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  −  Liquid and dried glucose. 
5.7.5    In addition to the expiration period, any specific requirements pertaining to the              
storage conditions of the food shall be laid down o n the label, should the 
minimum durability be dependent thereupon. 
5.7.6          Instructions for use including recon stitution directives , where applicable, shall be                 
indicated on the label, if necessary for ensuring a  correct and sound utilization of                 
the foodstuff . 
5.8            IRRADIATED FOODS:  
5.8.1        The labelling of a food which has been treated wit h ionizing radiation shall 
include a written statement indicating such a treat ment in close proximity to the 
food name. The use of International Food Irradiatio n Symbol, as shown below, is             
mandatory ; however, whenever declared on the label  it shall be placed in             
conjunction with the  name of  food.  
 
5.8.2     When an irradiated product is used as an ingredient in another food, this shall be 
so declared in the list of ingredients. 
5.8.3     When a single ingredient product is prepa red from a raw material which has           
already undergone a treatment by radiation , this s hall be stated in the list of            
ingredients.   
6.          EXEMPTIONS FROM MANDATORY LABELLING REQUIREMENTS :   
           May exempt small unit packages,  if the  largest surface area  is less than 10 cm², 
may from the requirements ingredients and batch  pr oduction number and expiry 
dates and instructions and nutritional information exempt  must write all labels on 
the packaging container.  
7.        PRESENTATION OF MANDATORY INFORMATION: 
7.1      GENERAL REQUIREMENTS:  
7.1.1     Labels stuck to the prepackaged foods shall be appl ied in such a manner as to           
prevent their removal from the container.   
7.1.2      Statements intended to appear on the label shall be  marked in a clearly visible and            
easily legible manner, under the normal conditions for purchase and use.  
 
7.1.3       When the container is covered by a wrapper, this sh all carry the necessary         
information ; or the labelling on the container sha ll be readily legible through the           
wrapping and not obscured thereby.  
7.1.4       The name and net contents of the food shall appear in a prominent position within               
the same scope of vision.  GSO 9/2013  GSO STANDARD 
  
 
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  7.1.5        Any illegal or unauthorized nomenclature, terminolo gy, coding , pictorial…etc,              
shall not be used.  
7.1.6       If the informative label is in contact with the foo dstuff, it shall not contain any             
chemicals or so. The ink used therein shall not be oozing or leaking in any way.              
The containers shall meet the requirements laid dow n in the relevant GS (vide             
Clause 2.6).  
7.2           LANGUAGE : 
7.2.1        Labelling and adjoining explanatory st atements shall be in Arabic and, where              
another language is used, it shall be alongside the  Arabic. All the information              
provided in another language shall be identical wit h those written in Arabic. 
7.2.2        If the Arabic information is stated in  a supplementary sticker adjacent to the               
original label , the following shall be met:- 
7.2.2.1      It shall be a single sticker provided by the manufacture only, to fulfill all                
The relevant stipulations provided in this standard . 
7.2.2.2      It shall not obscure any information r equired by this standard. 
7.2.2.3      It shall not contain any statement dis crepant with the original labelling. 
7.2.2.4      It shall be irremovable in the ordinar y handling and circulation conditions of the               
prepackaged foodstuff. 
7.2.2.5      Its not permitted to put additional st icker of production and expiration date, and 
not be more than one date of production and expirat ion on the container. Dates 
must not be removed, changed or misplayed.  
 8.            OPTIONAL LABELLING:  
8.1           Additional statements, pictorial or g raphic matters may be either written 
impressed or photographed on the label, provided th at they shall neither contradict 
with mandatory labelling method , nor contain any m edicinal or therapeutic               
declaration, or breach the provisions of this stand ard. 
8.2         When marking the product grade declarat ion it shall be legibly understandable and            
not entail deception or misleading in any way. 
8.3         Each container shall be embossed or oth erwise permanently marked in code or in           
clear to identify the producing factory and the lot .