ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZA TION FOR G.C.C (GSO) 
 
    
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ  
 
  
 
GSO 5/FDS….. /2011  
 
 
  
 ﺍﻟﻤﺤﻔﻭﻅﺔ  ﺍﻟﻁﻤﺎﻁﻡ  ﻤﻨﺘﺠﺎﺕ :  ﺒﺎﻟﺘﻭﺍﺒل  ﻁﻤﺎﻁﻡ ﺼﻠﺼﺔ)  ﻜﺎﺘﺸﺏ (
PRESERVED TOMATO PRODUCTS 
 SPICY TOMATO SAUCE (KETCHUP)  
 
 
ادإﻋﺪ  
 
 
اﻟﻤﻨﺘﺠﺎت  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
 ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ
 ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ
ﺍﻟﺨﻠﻴﺠﻴﺔﻤ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﺠﻠﺱ.   
  
  
                                     GSO STANDARD GSO ...... / 2011
  
  ١  
  
Foreword  
  
 
 
 
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standards Bodi es of GCC member States. One of GSO 
main functions is to issue Gulf Standards /Technical regulation through 
specialized technical committees (TCs). 
 
GSO through the technical progra m of committee TC No 5  "  The Gulf 
Technical Committee for Food and Ag ricultural Standards Products" has 
prepared this Standard .  The Draf t Standard has been prepared by ( KINGDOM 
OF SAUDI ARABIA      ) 
 
 The draft Standard has been prepared  based on relevant ADMO, International 
and National foreign Sta ndards and references. 
 
This standard has been approved as Gu lf (Standard / Technical Regulation)   by 
GSO Board of Directors in its meeting No..../....  …….he ld on    /    /   /  H ,  /    /   
G 
 
                      GSO STANDARD GSO ...... / 2011
  
  ٢ 
       
         
PRESERVED TOMATO PRODUCTS 
 SPICY TOMATO SAUCE (KETCHUP)  
 
 
 
Date of GSO Board of Directors’ Approval :  
Issuing Status :  
 
 
 
 
     GSO STANDARD GSO ...... / 2011
  
  ٣ 
PRESERVED TOMATO PRODUCTS  
 SPICY TOMATO SAUCE (KETCHUP)  
  
1. SCOPE 
  This GSO standard applies preserved tomato products  (Spicy tomato 
sauce "ketchup").       
2. COMPLEMENTARY REFERENCES 
2.1 GSO 9 “Labeling of prepackaged foods”. 
2.2 GSO 21 “Hygienic Regulations for food Plants and their Personnel”. 2.3 GSO 23 “Coloring Matter Used in Foodstuffs”. 2.4 GSO 150 “ Expiration periods of food products ”. 2.5 GSO 381 “Emulsifiers, stabeigers and thickeners permitted for use in  food 
products”. 
2.6 GSO 382 ‘Maximum Limits for Pesticid e Residues in Agricultural Food Products 
– Part 1”. 
2.7 GSO 383 “Maximum Limits for Pesticid e Residues in Agricultural Food Products 
– Part 2”. 
2.8 GSO Standard ON “Method for Determ ination of Pesticide Residues in 
Agricultural Food Products”. 
2.9 GSO CAC 193 “General Standard for contaminants & toxins in food”. 2.10 GSO 20 “Methods for the determination of contaminating Elements in Food 
Stuffs”. 
2.11 GSO 988 “Limits of radionativity levels permitted in foods stuff part - 1”. 2.12 GSO 998 “ Methods of detecting radiation levels permitted in food stuffs ”. 2.13 GSO 1016 “Microbilogical criteria for foodsuffs Part 1 ”. 2.14 GSO 1694 “General principles of food hygiene ”. 2.15 GSO 707 “Flavouring permitted for use in food stuffs”. 2.16 GSO 839 “ food packages – Part 1 – general requirements”. 2.17 GSO 1863 “Food puckeeres-parts plustic packeges-general nequinemeuts”. 2.18 GSO 1287 “Method for sampling for Canned Fruits and Vegetable Products”. 2.19 GSO 1299 “Tomato juice”.  
 
 GSO STANDARD GSO ...... / 2011
  
  ٤3. DESCRITION 
       KETCHUP:     
Tomato ketchup is the product prepared by juice concentrate re sulting from the 
,)mill . lycopersicum esculentum p( fruits of ripe clean tomatoes  
And other appropriate items, red colored or yellowish-red afte r liquidation of the 
juice and exclusion of peels,  seeds and any other materials solid or jagged in the 
final product and added to one or more co mponents of its own distinctive include 
spices, garlic, onion, lemon juice, vinegar, flavorings taste, the natural sugars and 
substances that cause acidity, reserved by natural means. 
 
4. REQUIREMENTS 
4.1 Raw materials used in production shall comply with the relevant GSO standards. 
4.2 It shall be prepared, processed and prepackaged under sanitary conditions in 
accordance with GSO standard mentioned in item (2.2), (2.14). 
4.3 total soluble solids not less than 25 %. 
4.4 The product shall occupy not less than 90% of the water capacity of the container. 4.5 The acidity percentage shall not be more  than 2.3% and not less than 1% as acetic 
acid. 
4.6 The pH shall not exceed 4.4. 4.7  Filling matters content ( such as starch) in the final product shall not exceed  4% . 4.8 The limits of pesticide residues shall not  exceed those stated in GSO standards 
(items 2.6 and 2.7). 
4.9 The toxins and contaminants limits shall comply with those maximum limits
 
 mentioned in Gulf standard stated in item ( 2.9 ) 4.10 Radiation levels in the product shall not exceed the maximum limits according to 
the GSO standard mentioned in item (2.11). 
4.11   The product must retain its natural pr operties such as flavor, smell, color and 
textures characteristic of the product. 
4.12 They shall have a good consistency and homogeneous  free from lumps. 4.13 The products shall be free from forei gn materials and any undesirable flavor. 
4.14 The products shall be free from any colouring agents. 4.15   regarding to the provisions in the GSO standards mentioned in item (2/13)   a product must be: 
1 - free of microbes causing disease, toxins and rotten. 2 - free of parasites. 3 - free of fungus spores and toxins.   GSO STANDARD GSO ...... / 2011
  
  ٥5  MATERIALS  ALLOWED TO ADD: 
regarding to the provisions in the GSO standards mentioned in item (2/3) , (2/5) , 
(2/15), You can add any of the following materials: 
Salt - sugar (or carbohydrate food) - spices - a taste of natural flavors - onions - 
garlic - vinegar - lemon juice - substan ces give taste and smell - any other food 
supplements permitted in accordance with GSO standards. 
 
6. SAMPLING 
 Samples shall be taken according to the GSO Standard mentioned in item (2.18). 
 
7.  METHODS OF TESTING 
7.1 Tests shall be carried out on representative sample drawn according to item (6) to 
determine its compliance to this standard. 
7.2 Determination of pesticide residues shall be carried out according to GSO 
Standard  mentioned in item (2.8). 
7.3 Determination of contaminating heavy me tallic elements shall be carried out 
according to GSO Standard  mentioned in item (2.10). 
7.4 Determination of radioac tivity levels in the produc ts, shall be carried out 
according to GSO Standard  (2.12). 
 
8. PACKAGING\ 
 Without prejudice to what is stated in GSO standard mentioned in (2.16), (2.17)  
.The product shall be packed in suita ble, hygienic, new, clean, dry, sound, not 
previously used, moisture proof airtight c ontainers that do not affect the quality of 
the product.  
 
9. LABELING 
 The requirements of GSO standard in  item (2.1) shall be followed, and the 
following information shall be declared on the label in case of package: 
9.1 The product name and type 
9.2 Producing company, its address and trade mark, if any 
9.3 The net weight on packing in international units. 
9.4              total soluble solids 
9.5 Ingredients  
9.6  Expiration periods for product according to the GSO standard mentioned in item 
(2.4).  GSO STANDARD GSO ...... / 2011
  
  ٦  
10. TRANSPORTATION AND STORAGE 
10.1 Transportation of product potatoes  shall be  with appropriate means so to protect 
it from  damage and spoilage.  
10.2 Storage of product shall be done in warehouse with a good ventilation and far 
from heat, humidity and contamination sources. 
        
 
                   GSO STANDARD GSO ...... / 2011
  
  ٧  
REFERENCE: 
 
1. EGYPTIAN  STANDARDS 
E.S: 132-3/ 2005 
PRESERVED TOMATO PRODUCTS 
PART 3 : KETCHUP  
2. Standard Syrian  317/1996   Tomato Ketchup