standard uganda draft - acfs tbt uga 320.pdf · chilli sauce shall consist of the following basic...

DRAFT UGANDA S

TANDARD

FINAL DRAFT UGANDA

STANDARD

FDUS 972

First Edition 2013-mm-dd

Reference number FDUS 972: 2013

© UNBS 2013

Chilli sauce ─ Specification

DRAFT UGANDA S

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FDUS 972: 2013

ii © UNBS 2013 – All rights reserved

Compliance with this standard does not, of itself confer immunity from legal obligations

A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application

© UNBS 2013

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS.

Requests for permission to reproduce this document should be addressed to

The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 414 505 995 Fax: 256 414 286 123 E-mail: [email protected] Web: www.unbs.go.ug

mailto:[email protected]

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© UNBS 2013 – All rights reserved iii

Foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and Cooperatives established under Cap 327, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration of standards and is

(a) a member of International Organisation for Standardisation (ISO) and

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and

(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO).

The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders.

Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council.

This Final Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in production and regulation of Chilli sauce.

Committee membership

The following organisations were represented under the Fruits and vegetables sub-committee of the Food and Agriculture Standards Technical Committee, UNBS/TC 2, during the development of this standard:

Federation of Uganda Exporters Association

Government Analytical Laboratory

Horticulture Exports Association of Uganda

Ministry of Agriculture, Animal industry and Fisheries

Ministry of Trade, Industry and Cooperatives

National Drug Authority

National Organic Agricultural Movement of Uganda

Sulma Foods Ltd

Uganda National Bureau of Standards

Uganda National Farmers Federation

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FINAL DRAFT UGANDA STANDARD FDUS 972: 2013

© UNBS 2013 – All rights reserved 1

Chilli sauce ─ Specification

1 Scope

This Final Draft Uganda Standard specifies requirements and methods of sampling and test for chilli sauce, offered for direct consumption, including for catering purposes or for repacking if required.

This standard does not apply to the product when indicated as being intended for further processing.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

US 7, General standard for labelling of pre-packaged foods

US 28, Code of practice for hygiene in the food and drink manufacturing industry

US 45, General standard for food additives

US 217-2, Methods for microbiological examination of foods — Part 2: General guidance for the enumeration of micro-organisms — Colony count technique at 30°C

US 500, Requirements for nutritional labelling of foods

US 508, Requirements for nutritional and health claims for foods

US 738, General standard for contaminants and toxins in foods

US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique

US ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95

3 Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply.

3.1 chilli sauce product:

a) intended for use as seasoning and condiment;

b) prepared from the edible portion of sound and clean raw materials referred to in 4.1 which are mixed and prepared to obtain the desired quality and characteristics; or

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2 © UNBS 2013 – All rights reserved

c) processed by heat, in an appropriate manner, before or after being hermetically (impervious to air or gas) sealed in a container, so as to prevent spoilage.

3.2 pure chilli sauce chilli sauce composed of basic ingredients in 4.1.1

4 Requirements

4.1 Ingredients

4.1.1 Basic ingredients

Chilli sauce shall consist of the following basic ingredients:

a) mature and fresh chilli (Capsicum spp.) or processed chilli such as chilli powder ground from dried chilli, roasted chilli, ground chilli, chilli preserved in vinegar or in brine; or chilli extracts;

b) vinegar or any other permitted acid;

c) salt; and

d) water.

4.1.2 Optional Ingredients

The following optional ingredients, which shall conform to relevant standards, may be added to the product provided the ingredients are suitable for consumption:

a) mango, papaya, tamarind and/or other fruits;

b) tomato, garlic, onion, carrot, sweet potato, yellow pumpkin and/or other vegetables;

c) spices and herbs;

d) sugars;such as white sugar, fructose syrup, or glucose syrup;

e) chilli extract; and

f) other edible ingredients as appropriate to the product.

4.2 General quality requirements

4.2.1 Presentation

4.2.1.1 Chilli pods from which chilli sauce will be obtained shall be fresh, clean and at appropriate level of maturity conforming to the characteristics of the chillis and of a quality suitable for human consumption.

4.2.1.2 Chilli sauce may be presented as follows:

a) chilli sauce with pulp and seeds homogeneously ground together.

Not to include sweeteners that are used as food additives

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b) chilli sauce with pulp and seeds homogeneously ground together with the addition of particles of chilli

c) pulp, flakes,pieces and seeds distributed in the sauce;

d) chilli sauce with crushed pulp and seeds as separate layers or distributed in the sauce; and

e) chilli sauce with only pulp or crushed pulp or both.

4.2.1.3 Any other presentation of the product should be permitted provided that the product:

a) is sufficiently distinctive from other forms of presentation laid down in the standard;

b) meets all other requirements of the standard, as applicable; and

c) is adequately described on the label to avoid confusing or misleading the consumer.

4.2.2 Physical appearance

4.2.2.1 Colour, odour and flavour

Chilli sauce shall be free from off-odour, off-flavour and foreign taste including rancidity and mustiness. Color may be corresponding to the type of raw materials used.

4.2.2.2 Extraneous matter

Chilli sauce shall be practically free from extraneous matter including soil particles and loose stalks, when examined visually. The product shall be practically free from dark specks or dark particles for pure chilli sauce.

4.3 Quality tolerances

4.3.1 Foreign vegetal matter shall be absent

4.3.2 Raw material with abnormal color shall be not more than three (3) pieces per 100 g of sample.

NOTE 1 Foreign vegetal matter means any vegetable part such as chilli pedicels, leaves, calyxes, or other plant parts

used in the production of chilli sauce that is not intended to be included in the composition of chilli sauce and does not pose any hazard to human health, but affect the overall appearance of the final product.

NOTE 2 Raw material with abnormal colour means an abnormal colour of the raw material such as seeds or dark specks of chilli that does not pose any hazard to human health.

5 Food additives

5.1 General

Only those food additive classes listed below are technologically justified and may be used by this standard. Within each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within limits, specified.

The pH of the product shall not exceed 4.5 using AOAC 981.12 of Codex General method of analysis. for processed fruits and vegetables.

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5.2 Acidity regulators

INS No. Food additive Maximum level

334 Tartaric acid 5000 mg/kg

452(i) Sodium polyphosphate note 33 1000 mg/kg

Note 33: As phosphorus.

5.3 Antioxidants

INS No. Food Additive Maximum level

301 Sodium ascorbate 1000 mg/kg

303 Potassium ascorbate 1000 mg/kg

307a Tocopherol, d-alpha- 600 mg/kg (Singly or in combination)

307b Tocopherol concentrate, mixed

307c Tocopherol, dl-alpha-

320 Butylated hydroxyanisole 100 mg/kg

321 Butylated hydroxytoluene 100 mg/kg

386 Disodium ethylene diamine tetra acetate 75 mg/kg

5.4 Colours


100(i) Curcumin GMP

101(i) Riboflavin, synthetic 350 mg/kg (Singly or in combination)

101(ii) Riboflavin, 5’-phosphate sodium

102 Tartrazine 100 mg/kg

110 Sunset yellow FCF 300 mg/kg

120 Carmines 50 mg/kg

124

Ponceau (4R) (cochineal red A) 50 mg/kg

127

Erythrosine 50 mg/kg

129 Allura Red AC 300 mg/kg

133

Brilliant blue, FCF 100 mg/kg

141

(i) Chlorophylls, copper complexes 30 mg/kg (as Cu)

150c

Caramel III – ammonia process 1500 mg/kg

150d

Caramel IV – sulphite ammonia process 1500 mg/kg

155

Brown HT 50 mg/kg

160a (ii)

Carotenes, beta (vegetable) 2000 mg/kg

160b(i)

Annatto extracts, bixin based 10 mg/kg

160c

Paprika oleoresin GMP

160d(i) Lycopene (synthetic) 390 mg/kg

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5.5 Preservatives


210 Benzoic acid note 13 1000 mg/kg (singly or in

combination)

211 Sodium benzoate note 13

212 Potassium benzoate note 13

213 Calcium benzoate note 13

200 Sorbic acid note 42

1000 mg/kg (singly or in

combination)

201 Sodium sorbate note 42

202 Potassium sorbate note 42

203 Calcium sorbate note 42

220 Sulfur dioxide note 44

300 mg/kg (singly or in

combination)

221 Sodium sulfite note 44

222 Sodium hydrogen sulfite note 44

223 Sodium metabisulfite note 44

224 Potassium metabisulfite note 44

225 Potassium sulfite note 44

227 Calcium hydrogen sulfite note 44

228 Potassium bisulfite note 44

539 Sodium thiosulfate note 44

218 Methyl para-hydroxybenzoate 1000 mg/kg

Note 13: as benzoic acid.

Note 42: as sorbic acid.

Note 44: As residual SO2

5.6 Emulsifiers


432 Polyoxyethylene (20) sorbitan monolaurate

5 000 mg/kg (singly or in

combination)

433 Polyoxyethylene (20) sorbitan monooleate

434 Polyoxyethylene (20) sorbitan monopalmitate

435 Polyoxyethylene (20) sorbitan monoesterate

473 Sucrose esters of fatty acids 5 000 mg/kg

475 Polyglycerol esters of fatty acids 10 000 mg/kg

477 Propylene glycol esters of fatty acids 20 000 mg/kg

5.7 Sweeteners


951 Aspartame 350 mg/kg

950 Acesulfame potassium 1000 mg/kg

955 Sucralose 450 mg/kg

954(iv) Sodium saccharin 150 mg/kg

5.8 Stabilizers


472e Diacetyctartaric and fatty acid esters of glycerol

10 000 mg/kg

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5.9 Thickeners

INS No.

Food Additive Maximum level

405 Propylene glycol alginate 8 000 mg/kg

1204 Pullulan 50 000 mg/kg

6 Contaminants

Chilli sauce shall conform to the tolerance limits for contaminants as specified in US 738.

Chilli sauce shall comply with those maximum residue limits for pesticides established by the Codex Alimentarius Commission for this commodity.

7 Hygiene

Chilli sauce shall be produced and handled in accordance with US 28. The product shall conform to the requirements for microbiological limits in Table 1.

Table 1 — Requirements for microbiological limits in Chilli sauce

Microbiological parameter Requirement Method of test

Total plate count, cfu/g, max. 10,000 US 217-2

Escherichia coli, cfu/g, max. <1 US ISO 7251

Yeast and moulds, cfu/g, max. 10 US ISO 21527-2

8 Packaging

Chilli sauce shall be packaged in clean food grade containers, made of a material which does not affect the product and which protects it from extra moisture, and from loss of volatile matter.

The container shall protect the product from any form of contamination.

9 Weights and measures

Containers shall be as full as practicable without impairment of quality and shall be consistent with a proper declaration of contents for the product.

The container should be well filled with the product which should occupy not less than 90% (minus) any necessary head space according to good manufacturing practices of the water capacity of the container.

Flexible containers should be filled as full as commercially practicable.

NOTE The water capacity of the container is the volume of distilled water at 20 oC which the sealed container will

hold when completely filled.

10 Labelling

Chilli sauce shall be labelled in accordance with the requirements of US 7. In addition the following specific provisions shall apply:

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(a) the name of the product as declared on the label shall be "Chilli sauce”, “Sweet chilli sauce” or other names in accordance with the composition and the law and custom of the country in which the product is sold and in a manner not to mislead the consumer;

(b) the level of chilli pungency (heat value) may be declared in conjunction with, or in close proximity to the name of the product in a manner not to mislead the consumer, and shall be accepted by or be acceptable to competent authorities of the country where the product is sold; and

(c) if other permitted ingredients, as defined in 4.1.2, alters the flavour characteristic of the product, the name of the product shall be accompanied by the term “Flavoured with X” or X Flavoured” as appropriate.

Nutritional labelling, nutrition and health claims may be made in accordance with US 500 or US 508.

11 Sampling

Representative samples of the material shall be drawn and tested for conformity to this specification as prescribed in Annex A.

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Annex A (normative)

Sampling of chilli sauce

A.1 Definition

A.1.1 lot group of products of the same size and type manufactured under the same condition

A.1.2 lot size number of product units in a lot

A.1.3 sample size number of sample units to be drawn from each lot for test

A.1.4 acceptance number maximum number of defectives allowable in product for the acceptance of a lot

A.2 Sampling and sample size

A.2.1 The lot sampling shall be randomly drawn in accordance with the number specified in Table A.1, Table A.2 or Table A.3 for further inspection of labeling, marking, packaging and quality criteria.

A.2.2 Five sample units shall be drawn for microorganism analysis (if the size of sample unit is less than 500 g, the sample unit shall be sufficiently drawn for analysis).

A.2.3 For the analysis of food additives and contaminants, the method of sampling shall be carried out according to the sampling plans shown in Table A.1, Table A.2 and Table A.3 below.

Table A.1 — Sampling plan for chilli sauce in containers of net weight equal to or less than 1 kg

Lot size

(Number of container units)

Sample size


Acceptance number

4 800 or less 6 1

4 801 - 24 000 13 2

24 ,001 - 48 000 21 3

48 001 - 84 000 29 4

84 001 - 144 000 38 5

144 001 - 240 000 48 6

More than 240 000 60 7

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Table A.2 — Sampling plan for chilli sauce in containers of net weight greater than 1 kg but not more than 4.5 kg

Lot size


Sample size


Acceptance number

2 400 or less 6 1

2 401 - 15 000 13 2

15 001 - 24 000 21 3

24 001 - 42 000 29 4

42 001 - 72 000 38 5

72 001 - 120 000 48 6

More than 120 000 60 7

Table A.3 — Sampling plan for chilli sauce in containers of net weight greater than 4.5 kg

Lot size


Sample size


Acceptance number

600 or less 6 1

601 - 2, 000 13 2

2,001 - 72,000 21 3

72,001 - 15,000 29 4

15,001 - 24, 000 38 5

24,001 - 42,000 48 6

More than 42,000 60 7

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Bibliography

[1] CODEX STAN 306R-2012; Proposed draft regional standard for chilli sauce

[2] Thai Agricultural Standard TAS 8401-2009 for chilli sauce

[3] CODEX STAN 192-1995; Rev. 3-2001,General standard for food additives (Asia1)

.

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Certification marking

Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) Certification Mark shown in the figure below.

The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of this mark on a product or in relation to a product is an assurance that the goods comply with the requirements of that standard under a system of supervision, control and testing in accordance with the certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS for conformity to that standard.

Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National Bureau of Standards.

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