GCC STANDARDIZATION ORGANIZATION ( GSO ) 
 
 
 
 
 
 Final  draft  
 
 
 
GSO 5/  DS / ........   : 2011  
 
 
 
 
  
Quick f rozen cauliflower  
 
 
 
 
 
 
 
 
 
 
Prepared by : 
Gulf technical committee for standards of food and agriculture products  
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to change, and may not be referred to it as a Gulf standard, until 
approved by the board of directors  
 
 
 
 
ICS :  67.080  
 
FOREWORD 
 
 
 
 
    The Gulf Standardization Organization for GCC (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 
regulation through specialized technical committees ( TCs ).  
 
GSO through the technical program of committee TC NO.5 "Gulf technical 
committee for standards of food and agriculture products " has prepared "  Quick 
frozen cauliflower  " the draft standard has been prepared by  the state of Qatar. 
The draft standard has been prepared based on relevant ADMO, International and 
national foreign standards and references.  
 
This standard has been approved as Gulf standard without any technical 
modifications by GSO Board of Direction in its meeting  No…/…. ……held on   /  
/   /  H,  /  /  G    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  GULF STANDARD                                                                                               GSO      /20
    
 
1  
Quick f rozen Cauliflower  
 
1.  Scope and filed of application :  
 This Gulf  standard is concer ned with quick frozen cauliflower of the spiecies     
Brassica oleraces L.var.  botrytis L.  and which prepared for dire ct consumption 
without further processing, except for  repacking ( if required ) .  It doesn’t apply 
to the product which need furthe r processing or for industrial purposes .  
 
 
2.  Complementary standards :  
2.1   GS O  9   “ Labelling of prepackaged foods” .  
2.2  GSO 21   “  Hygienic regulations for food plants and their personnel” .  
2.3   GSO 150 “ Expiration periods at food pr oducts  “. 
2.4   GSO 244   “ Methods of test for vegetables , fruits and their products: p art 1 : 
Organoleptic examination, determination of net weight and drained 
weight , determination of  apparent viscosity , determination of head 
– space, determination of extraneous matter, defective fruits”.  
 
2.5   GSO 323   “ General requirement s for tra nportation and storage of chilled 
and frozen foods”.  
2.6  GSO 579   “ Methods of physical and chemical tests of canned vegetable” .  
2.7  GSO 580   “ Microbiological methods for testing canned vegetables”.  
2.8  GSO 988 “  Limits of radioactivity levels pe rmitted in foodstuffs – Part 1 ".  
2.9  GSO 998 “ Methods for detection permissible  radionuclides limits in food –   
                          Part 1 Gamma spectrometry analysis : A – Cs – 134, Cs – 137 ".  
2.10 GSO 1016 “ Microbiological  criteria for foodstu ffs – part 1”.  
 2.11   GSO 1023  “ Methods of sampling for prepackaged food products”.  
2.12 GSO / ISO 7558 “ Guide to the prepacking of fruits and vegetables ” . 
  GULF STANDARD                                                                                               GSO      /20
    
 
2 3.  Definition :  
 
3.1  Quick f rozen cauliflower :  
Food product  prepared from fresh, clean, so und heads cauliflower conforming to 
the characteristics  of the species Brassica oleracea  L . var. botrytis L.  which 
heads may be trimmed and sep arated into parts and which are washed and 
sufficiently blanched to ensure stability of colour and flavour dur ing normal 
marketing cycles, then the product frozen quick freezing process unless  and until 
the product temperature has reached ( - 18 ºC ) at the thermal centre  after thermal 
stabilization  . 
 
3.2  Discolouration :  
 Grey,  brown,  green or similar discolou rtion found on the surface of the unit and 
which materially detracts from  the appearance of the product . Branches or stems 
with a bluish or greenish tinge are not be ing considered as discoloured.  
 
3.2.1  Light colour : The discolouration disappears   almost enti rely    
              upon    cooking .  
 
3.2.2   Dark colour:  the discolouration doesn’t disapear upon cooking.  
 
 
 
3.3 Blemished :  
 Pathological or insect injury , and which may extend into the cauliflower.  
 
3.3.1  Minor blemished : the appearance of the uni t is only slightly affected.  
 
3.3.2  Major blemished : the appearance of the unit is materially  affected   
3.3.3  Serious blemished : the appearance of the uni t is objectionably affected and  
           it would customarily be discarded under normal culin ary preparation .  
 
 
3.4   Mechanically damaged :  
 
3.4.1   Major : a unit in which more than 50 % of the curd has been  mechanically    GULF STANDARD                                                                                               GSO      /20
    
 
3                         damaged or is missing ( for spit and floret  styles ) .  
 
3.4.2   Major : a unit in which more th an 25 % of the curd has been mechanically   
                        damaged or missing ( for whole style) .  
 
 
 
3.5 Fibrous :  
 
3.5.1 Major : a unit which  possesses taugh fibres that are quite noticeable and    
materially affect  the eating quality.  
 
3.5.2  Serious : a unit which possesses taugh  fibers  that are objectionable and of    
such nature that it would be  customarily discarded.  
 
 
3.6 Poorly trimmed :  
A unit which has deep – knife g ouges or a  ragged  appearance .  
 
 
3.7 Leaves:  
Coarse green leaves or parts thereof whe ther or not at tached to the unit . 
 
3.8 Fragments :  
Portions of the floret 5 m m or les s across the greatest dimension .  
 
 
3.9 Not compact :  
A unit in which the florets a re spreading, or the flower head has a “ ricey  ” 
appearance or the flower head  is very soft or mushy .  
 
 
3.10 Loose stem :  
 Each piece of stem exceeding 2.5 cm in length detached from a cauliflower unit .  
 
  GULF STANDARD                                                                                               GSO      /20
    
 
4 4.  Presentation    
    
4.1 According to Style :  
 
4.1.1  Whole coulifower : the whole , intact head , which is trimmed at the base 
and which may have  attached small, tender, modified leaves.  
 
4.1.2  Split cauliflower : the whole head , cut vertically into two or more sections .  
 
4.1.3 florets : Segments of the head , which may have a portion of the secondary 
stem. attached measuring at least 12 mm across  t he top in the greatest 
dimension. A maximum tolerance of 20 %  m / m  is permitted for units in 
which the greatest dimension across the floret is more than 5 m m and less 
than 12 m m . Small , tender  modified leaves may be present or attached 
to the units  .  
 
4.1.4    Other styles :  
            any other presentation of the product shall be permitted that it :  
 
4.1.4.1  I s sufficiently distinctive from other forms  of prevousi ly  presentation.  
 
4.1.4.2  M eets all other requirement s  of this standard.  
 
4.1.4.3  I s adequately described on the lable to avoid misleading the consumer.  
 
 
4.2 *According to sizing :  
Note: Frozen cauliflower  florets may be presented sized or 
unsized , and if presented as size graded they  shall conform as 
following :  
____________ _______________________________  
*  When cauliflower is presented as sized, a tolerance of 20 % by weight is   
permitted as not conforming to the size indicated on the package.  
  GULF STANDARD                                                                                               GSO      /20
    
 
5  
 
4.2.1   Large florets :  
segments of head measuring at least 30 mm across the  top in the greatest 
dimension and of which a portion of secondary stem may be attached . small 
tender modified leaves may be present or attached to the unit .  
 
4.2.2  Small florets:  
Segments of head measuring across the top in the greatest dimension and to 
which a small portion of secondary stem may be attached between 12 and 30 
m m . Small tender  modified leaves may be present or attached  to the unit .  
                                                              
 
5.   Requirements :  
The following re quirements shall be met in frozen cauliflower :  
 
 
5.1 It shall be produced according to the standards and regulations mentioned in 
the Gulf standards given in ( 2.2 ).  
5.2 The product shall be uniform white to dark cream colour over the tops of the  
       units which may be slightly dull and have a tinge of green, yellow or  pink.   
      The stem or branch portions may be light green or have a tinge of blue.  
 
  5.3 The product shall be free from f oreign flavour or odour, taking into   
         considerat ion any added optional ingredients.  
 
5.4 The product shall be clean fre e from sand, grit and any other  foreign   
        materials . 
 
5.5 The product shall be free from discoloured areas confined essnetially to the  
      Surface, damaged or blemished areas, fibr ous stems, fragments, Coarse green  
       leaves and floret shall be free from loose stems .  
  GULF STANDARD                                                                                               GSO      /20
    
 
6 5.6 The product shall be reasonably compact and well developed.  
 
5.7 The microbiological requirements shall be as given in the Gulf standard  
       mentioned in ( 2.1 0 ). 
5.8 The radiation requirements shall be as given in the Gulf standard mentioned     
  in  ( 2. 8 ) . 
5.9  It is permitted citric acid or malic acid as processing aids as for use in the  
       blanching or cooling water according to GMP .  
9.10  it  is permitted to add salt  ( Sodium chloride ) and condiments , such as    
        Spieces and herbs . . 
 
9.11  The total allowable units of visual defects shall be as in tables number  (1)  
          and (2) .  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  GULF STANDARD                                                                                               GSO      /20
    
 
7 Table (1)  
Number of defect un its for whole style  
 
 
Defect                    unit of measurement  Defect Categories  
Minor  Major  Serious  Total  
1-Discolouration  
   Light  Each area or 
combined area of 
8cm2 1    
Dark  Each area or 
combined area of 
4cm2  2   
 2- Blemished  Minor  Each head  1    
Major  Each head   2   
Serious  Each head    4  
3- Mechanically 
damaged  Major  Each head   2   
4- Fibrous  Major  Each head   2   
Serious  Each head    4  
5- poorly 
trimmed leaves   Each head   2   
 Each 2 cm2  2   
6- not compact   Each area or   
combined area of 
12 cm2  2   
Total allowable points  10 6 4 10 
 
 
 
 
 
 
 
  GULF STANDARD                                                                                               GSO      /20
    
 
8 Table (2)  
Number of defect units for split , florets and other styles  
 
 
Defect                    unit of measurement  Defect Categories  
Minor  Major  Serious  Total  
1-Discolouration  
   Light  Each area or 
combined area of 
8cm2 1    
Dark  Each area or 
combined area 4cm2  2   
 2- Blemished  Minor  Each unit   1    
Major  Each unit    2   
Serious  Each unit     4  
3- Mechanically 
damaged  Major  Each unit    2   
4- Fibrous  Major  Each unit    2   
Serious  Each unit     4  
5- poorly 
trimmed   Each unit   1     
6- leaves   Each 2 cm2  2   
7- fragments   Each 3%  m / m   2   
8- not  compact   Each area or 
combined area of 12 
cm2  2   
9- loose stem   Each piece  1    
Total  allowable points  25 16 4 25 
 
 
 
 
    GULF STANDARD                                                                                               GSO      /20
    
 
9 6. Smapling :  
6.1 Sampling shall be carried out according to Gulf Standard mentioned in item ( 2. 11 ) . 
 
6.2 Standard sample size :  
The stan dard sample size shall be 500 g  
Whole style – the minimum number o f heads weighting in total  at least 500 g.  
Split sections – 500 g . 
Florets – 500 g .  
Other styles – 500 g. 
 
 
 
7.  Methods of test s and examination:   
 
7.1 Physical and chemical tests shall be according to the Gulf Standard mentioned   
         in   ( 2.6 ) . 
7.2 Radioactivity tests shall be according to the Gulf Standard mentioned in ( 2.8 )  
      , ( 2.9 ).  
7.3 Microbiological tests shall be according to the Gulf standard mentioned in        
( 2.10 )  
 
 
8.  Packaging , transportation and storage.  
 
The follow ing shall be met during packaging , transportation and storage :  
 
8.1  Packaging :  
 
8.1.1  The containers shall meet the requirements of Gulf Standard mentioned   
          in ( ( 2.12 ).  GULF STANDARD                                                                                               GSO      /20
    
 
10 8.1.2 The container shall be suitable and hygineic to protect the pr oduct 
organoleptic characteristics  and quality.  
 
8.1.3 The product shall be packed in containers that prevent moisture loss, and 
contamination .  
 
8.1.3 The product shall be kept from dehydration .  
 
 
8.2   Transportation :  
 
8.2.1  Without prejudice to w hat has been mentioned in Qatari Standard  
           mentioned in item ( 2. 5) .  
 
8.2.2 The product  shall be carried out in such away as to protect containers from 
mechanical damage and contamination .  
 
 
8.3     Storage :  
 
8.3.1  Without prejudice to w hat has been mentioned in Qatari Standard  
          mentioned  in item ( 2. 5) .  
 
8.3.1  The product shall be stored in well – ventilated stores far from sources of 
heat and contamination .  
 
 
 
 
 
 
  GULF STANDARD                                                                                               GSO      /20
    
 
11  
9.    Labelling :  
Without prejudice to what has been men tioned in Gulf  Standard mentioned in 
item ( 2.1) , and the following information shall be declared on the container’s 
label :  
 
9.1 Statement “ Quick frozen cauliflower” .  
 
9.2 Product  style  “ whole , split , floret  or other styles ”  
 
9.3 Statement “ Ke pt at temperature not exceed than ( - 18ºC )” .  
 
9.4 Other ingredients added to the product other than salt.  
 
9.5 Floret size otherwise big or small .  
 
9.6 Directions for keeping from the time they are purchased to the time of 
cooking .  
 
9.7   Colour of cauliflow er “ light – Dark” .  
 
 
 
 
 
 
 
 
 
 
 
 
  GULF STANDARD                                                                                               GSO      /20
    
 
12 References   :                                                                                                       
 
Main reference   :                                                                               
Codex   Alimentarius  Commission                                      
 
CAC 111 /  1981                                                                                
 
Quick f rozen cauliflower                                                                                                           
 
 
 
 
 
 
Other  references           
Egyptian  Standards  
 
ES 6933 /  2009                                                                                
 
Quick frozen cauliflower