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:  ﺍﻟﻤﺠﻔﻔﺔ  ﺍﻟﻁﻤﺎﻁﻡ   
PRESERVED TOMATO PRODCTS : DEHYDRATED 
TOMATO 
 
إﻋﺪاد  
 
 
اﻟﺨﻠﻴ اﻟﻔﻨﻴﺔ اﻟﻤﻨﺘﺠﺎتاﻟﻠﺠﻨﺔ  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع ﺠﻴﺔ  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
ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ.   
  
  
                                     
  
    
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 
 
               
 
         
     
   
 
     
PRESERVED TOMATO PRODCTS : DEHYDRATED 
TOMATO 
 
 
 
Date of GSO Board of Directors’ Approval :  
Issuing Status :  
    ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻘﻴﺎﺴﻴﺔ  ﺍﻟﻤﻭﺍﺼﻔﺔ   GSO ...... / 2011
 
    PRESERVED TOMATO PRODCTS : DEHYDRATED 
TOMATO 
1. SCOPE 
  This standard applies to  preserved tomato products: dehydrated tomato  
   
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 356 “Preservatives  permitted  for  use  in  food  produets ”. 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 1975 “Fresh tomatoes”. 
 
      ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻘﻴﺎﺴﻴﺔ  ﺍﻟﻤﻭﺍﺼﻔﺔ   GSO ...... / 2011
  
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3.         DESCRITION 
        
DEHYDRATED TOMATO:  
A product that prepared from dehydra ting of grown, healthy, clean, red or 
reddish and clear of bugs infection a nd mycosis tomato, chopped in slices, 
pieces or powder. (The dehydration s hould be by one of the appropriate 
dehydrating methods). 
     
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 The product should be smooth in the pow der form, clear of clumps, strange 
objects, mycosis and bugs infection. 
4.4 Moisture content in the final product shall not exceed than 5%. 
4.5 They shall be of a homogeneous and suitable color 
4.6 .that the product retains its natural charact eristics in terms of flavor, odor, color 
And strength characteristic of the product 
4.7 The limits of pesticide residues shall not  exceed those stated in GSO standards 
(items 2.6 and 2.7). 
4.8 The toxins and contaminants limits shall comply with those maximum limits  
 mentioned in Gulf standard stated in item ( 2.9 ) 4.9 Radio activity levels in the product sha ll not exceed what is stated in the GSO 
standard mentioned in item (2.11). 
4.10 The product should be: 
1- Clear of the infectious anaerobic microbes. 2- The total number of aerobic bacteria must not exceed 5000 cell/g. 3- The number of fungal bacteria and yeast cells must not exceed 100 cell/g. 4- number of Eacherichia coli must not exceed 1000 cell/g. 5- Clear of harmful microbes which cause food poisoning.  
5. ALLOWED SUBSTANCES : 
Without prejudice to what is stated in GSO standard mentioned in (2/3), (2/5), 
(2/13) and (2/15), any food additives can be added in accordance to GSO standard.   ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻘﻴﺎﺴﻴﺔ  ﺍﻟﻤﻭﺍﺼﻔﺔ   GSO ...... / 2011
  
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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 Product Name, address and trademark, if any 
9.3 Net weight. 9.4  Expiration periods for product according to the GSO standard mentioned in item 
(2.4).  
 
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. 
  
  
    ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻘﻴﺎﺴﻴﺔ  ﺍﻟﻤﻭﺍﺼﻔﺔ   GSO ...... / 2011
  
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REFERENCE: 
EGYPTIAN  STANDARDS 
E.S: 132-4/ 2005 
PRESERVED TOMATO PRODUCTS 
PART 4 : DEHYDRATED TOMATO