ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZA TION FOR G.C.C (GSO) 
 
    
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ  
 
  
 
GSO 5/FDS….. /2008  
 
 
  
 ﺍﻟﺤﺒﺎﺭ)ﺍﻟﺴﺒﻴﻁ ( ﺍﻟﻤﺠﻤﺩﺍﻟﺨﺎﻡ  
FROZEN  RAW SQUID 
 
 
 
 
إﻋﺪاد  
 
 
اﻟﻤﻨﺘﺠﺎت  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ  ﻭﺍﻟ ﺯﺭﺍﻋﻴﺔﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
 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 St andards /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 Gulf (Standard / Technical Regulation)   by 
GSO Board of Directors in its me eting No..../....  …….held on    /    /   /  H ,  /    / 
  G  
  
        
  
        
  
        
  
        
  
        
  
      
FROZEN  RAW SQUID 
        
 
Date of GSO Board of Directors’ Approval :  
Issuing Status :  
 
 GSO STANDARD GSO ...... / 2008
 
   
FROZEN RAW SQUID  
 
  
1- SCOPE AND FIELD OF APPLICATION  
 This GSO standard is concerned with  Fr ozen raw Squid and pa rts of squid to be 
sold fresh for human consumption.. 
 
2- COMPLEMENTARY REFERENCES 
2.1 GSO 9 "Labelling of Prepackaged Foods". 
2.2 GSO Standard on "Methods of Sampli ng Fish, Shellfish and Their Products". 
2.3 GSO 589 "Methods of Physical and Chem ical Analysis of Fish, Shellfish and 
Their Products". 
2.4   GSO 20 "Methods for the Determination of Contaminating Metallic Elements in 
Foodstuffs". 
2.5   GSO 21 "Hygienic Regulations fo r Food Plants and Their Personnel". 
2.6   GSO 1025 "Bottled Drinking Water". 2.7   GSO 323 "General Requirements for Transportation and Storage of Chilled and 
Frozen Food". 
2.8   GSO 1023 "Expiration Pe riods for Food Products". 
2.9 GSO 383 ,  382 "Maximum Limits for Pestic ide Residues in Agri cultural and Food 
Products-Parts 1 and 2". 
2.10   GSO 384 "Edible Ice". 2.11 GSO 1753 "Frozen Fish". 2.12 GSO 839"General Requirements For Foodstuffs Containers". 
2.13 GSO 988 "Limits of Radioactivity Levels Permitted in Agriculture and Food 
Products". 
2.14 GSO 998 "Detection Methods of Limits of Radioactivity Levels Permitted in 
Agriculture and Food Products". 
2.15 GSO 655 "Methods of Microbiological Exam ination for Meat, Fish, Shellfish and 
Their Products". 
2.16   GSO 1016 “Microbiological Cr iteria for Foodstuffs – Part 1”. 
2.17 GSO Standard on "Detection Methods of  The Maximum Limits of Pesticide 
Residues Permitted in Agriculture  and Food Products". 
 GSO STANDARD GSO ...... / 2008
 
  3- DEFINITIONS 
3.1             Frozen Squid : Frozen squid and parts of Squid are obtained from squid 
species of the following families: 
 Loliginidae - ommastrephidae after suitable preparation 
and subjected to a quick  freezing process the quick freezing process shall not be regarded as complete unless and until the product temperature has reached – 18
oC or colder at the thermal center after thermal 
stabilization. 
3.2 Thin ice-layer coating (glazing):  The formation of an icy protective layer on the 
outer surface of the frozen  product by spraying with or soaking in potable water, 
(2.6) 
3.3 Deep Dehydration :  Greater than 10% of the surface area of the sample unit exhibits 
excessive loss of moisture clearly  shown as white or yellow abnormality on the surface which masks the colour of the fles h and penetrates below the surface, and 
cannot be easily removed by scraping with a knife or other sharp instrument without 
unduly affecting the appearance of the squid .
 
 
4- REQUIREMENTS 
4.1 The product shall be prepared from sound squi d  of  a quality fit to be sold fresh 
for human consumption. 
4.2 The water used for glazing shall be in compliance with the GSO standard 
mentioned in (2.10). 
4.3 The water used in the production shall comply to GSO standard mentioned in 
(2.6). 
4.4 The product shall be frozen at  a temperature not exceeding -18 oC at the thermal 
center. 
4.5 The product shall not be refrozen after Thawing. 
4.6 The product shall be free from food additives. 4.7 The product shall be free from oxidativ e rancidity, discolouration, foreign matter 
and objectionable odours or flavours. 
4.8 The product texture shall be consiste nt and free from  abnormal defects. 
4.9 The product shall be free from any parasites harmful to consumer's health. 4.10 The vessels used for dressing and prepar ing squid shall be clean according to the 
GSO standard mentioned in (2.5). 
4.11 The histamine content shall not exce ed than 10 mg/ 100g of the squid flesh. 
4.12 Total coliform bacteria count shall not exceed 10
2 colony/gm. 
4.13 Total aerobic plate count shall not exceed 10 6 colony/gm. 
4.14 Staphylococcus aureus shall not exceed 103 colony/gm. 
4.15 The product shall be free fr om salmonella and shegella. 
4.16 The product shall be free fr om vibrio parahaemolyticus. GSO STANDARD GSO ...... / 2008
 
  4.17 pH shall not exceed 6.2. 
4.18 Total volatile basic nitrogen content sh all not exceed 25 mg / 100g of the product. 
4.19 Content of the  contaminating elements in the frozen product shall not exceed the 
corresponding proportions (P.P.M.). 
 Cadmium  0.5  Mercury  0.5  Lead  1  Arsenic   0.2 4.20 Pesticide residues permitted in the  pr oduct shall not exceed the maximum limits 
according to the GSO standard mentioned in (2.9). 
4.21 Radioactivity levels permitted in the products shall not exceed the maximum limits 
according to the GSO standard mentioned in (2.13). 
 
5. DEFINTION OF DEFECTIVES 
The sample unit shall be considered defec tive when it exhibit any of the properties 
defined below. 
5.1  Deep Dehydration 
Greater than 10% of the surface area of the sample unit exhibits excessive loss of 
moisture clearly Shown as white or yellow abnormality on the surface which masks the colour of the flesh and penetrates below the surface, and cannot be easily removed by scraping with a knife or  other sharp instrument without unduly 
affecting the appearance of the squid. 
5.2  Foreign Matter 
The presence in the sample unit of any matter which has not been derived from 
squid (excluding packing mate rial), does not pose a threat to human health, and is 
readily recognized without magnification or is present at a level determined by any 
method including magnification that indicates non-compliance with good 
manufacturing and sanitation practices. 
5.3 Odour and Flavour 
A sample unit affected by persistent a nd distinct objectional odours or flavours 
indicative of decomposition, which may be characterized also by light pinkish to 
red colour. 
5.4 Texture 
Textural breakdown of the flesh, indicat ive of decomposition, characterized by 
muscle structure which is  mushy or paste-like. 
     GSO STANDARD GSO ...... / 2008
 
  6- SAMPLING 
 Samples shall be taken according to the GSO standard mentioned in (2.2). 
 
7- METHOD OF TESTING 
7.1 Physical and chemical tests shall be carried out on the representative sample taken 
according  to the GSO standard mentioned in (2.3) 
 NOTE:  The samples shall be examined for physical defects (dehydration), prior to thawing 
according to the GSO  standard mentioned in 2.11 and examine d for (surface defects, gutting and 
cleaning defects and defects of odour). 
7.2 Microbiological tests shall be carried  out according to the GSO standard 
mentioned in (2.15). 
7.3 Detection of microbiological criteria sh all be carried out according to the GSO 
standard mentioned in (2.16). 
7.4 Determination of contaminating elements  shall be carried out according to the 
GSO standard mentioned in (2.4). 
7.5 Detection of pesticide residues shall be carried out according to the GSO standards 
mentioned in (2.17). 
7.6 Detection of limits of radioactivity leve ls shall be carried out according to the 
GSO standard mentioned in (2.14). 
 
8- PACKING 
 The containers used in the packing shall comply to the GSO standard mentioned in 
(2.12). 
 
9- TRANSPORTATION AND STORAGE 
9.1 The requirements mentioned in GSO standard (2.7) shall be met during 
transportation and storage of frozen squid. 
9.2 Frozen  squid shall be  transported  and  stored  at  a  temperature  not exceeding -
18oC. 
 
10- LABELLING 
 Without prejudice to the requirements stat ed in the GSO standards mentioned in 
(2.1) and (2.8) the Following informati on shall be declared on the label. 
- The name species and style of the product - Date of freezing and expiration in a legible non coded manner (month-year). 
- Net weight of the product without thin ice-layer coating (glazing). 
- The product keeps at a less temperature from   18
oC . 
  GSO STANDARD GSO ...... / 2008
 
   
  
  
ﺍﻟﻤﺭﺍﺠـــــــﻊREFERENCES
    
-     
 ﻤﻭﺍﺼﻔﺔ ﻟﺠﻨﺔ ﺍﻷﻏﺫﻴﺔ ﺩﺴﺘﻭﺭ
        ٥٩٩١/١٩١ ﺭﻗﻡ
 " ﺍﻟﻤﺠﻤﺩ ﺍﻟﺤﺒﺎﺭ"      Codex standard 191-1995.  Quick 
Frozen RAW Squid ″ . -
     
-  رﻗﻢ اﻟﻤﺼﺮﻳﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ
٠٠٨٢/ ٦٠٠٢." 
 اﻟﺤﺒﺎر ) اﻟﺴﺒﻴﻂ( اﻟﻤﺠﻤﺪEgyptian Standard 2800/2006         
FROZEN SQUID -