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Chapter; Fruits and Vegetables 2

• Fruit
• Fresh fruit
• Untreated Fresh Fruit
Fruits and • Dried fruit including clean, sound, wholesome of any suitable variety fully ripe
and free from insect or fungal attack or any other blemish affecting quality of
Vegetables, product
(a) For all fruits except dried dates
Seaweeds, and Nuts • Moisture content less than 14%

and Seeds • Damaged fruits less than 5%

(b) For dried dates
• Moisture less than 12%
• Shrivelled fruits less than 15%
• Damaged fruits Not permitted
1 Provoking Potentials, Producing Professionals

3
Jam 4

Canned Fruit • Food product obtained by processing single or mixed fresh

➢Prepared from clean, fresh fruit, mature, not over ripe. fruit, pulp, canned fruit or dried fruit with potable water,
➢Free from blemishes, stalks, leaves, extraneous matter and shall be sugar, dextrose, invert sugar or liquid glucose, either singly or
sound, wholesome in combination by boiling to a suitable consistency and with or
without citric, malic, ascorbic acids, permitted preservatives
➢Canned fruit may contain sugar and potable water and permitted color and pectin
➢Contain natural coloring and be free from added coloring matter, • Shall conform to following standards:
conform to following standards: • Total soluble solids more than 68.5%
(a) Drained weight more than 40 % of net weight of contents • Fruit content more than 49%
(b) Concentration not more than 17.5 degrees Brix • Fruit content in case of strawberry and raspberry jams more than 25%
(c) Head space not more than 10% of packaging bottle

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Marmalade 5

Fruit juice
• Product made from combination of peel, pulp, and
juice of fruit by boiling with water, sugar, dextrose, ➢Unfermented & unconcentrated liquid extracted
invert sugar or liquid glucose, high fructose glucose from sound, ripe and fresh fruits of best quality
to suitable consistency and consisting of citric, ➢Free from objectionable flavors and any kind of
malic, tartaric or ascorbic acid, lemon or lime juice deterioration
and cider vinegar ➢Free from artificial coloring matter, flavoring
• Also fruits content is different based on type agents, mineral acids, adulterant and
• Shall conform to following standards: preservatives other than permitted.
• Total soluble solids more than 65% ➢Acidity as anhydrous citric acid, should be less
• Fruit content more than 45% than 3.5 %.
• Preservative as sulphur dioxide less than 40 ppm
➢TSS more than 8 g/100 mL measured at 20°C

7 8

Orange Juice Particular labeling requirement of fruit juice

➢Fruit juice of mature orange of the species Citrus sinensis or (1) Label of package contain fruit juice or concentrated fruit juice
citrus reticulate or hybrids of these species. must have
(a) Fruit name from which juice is prepared if single source
➢Should conform to following standards: (b) If product is composed of juice of more than one fruit then
words “mixed fruit juice” or “cocktail” and the name of the fruit
a. Total Soluble solids not less than 10g/ 100 mL juice present in descending order of proportion present along with
their percentage.
b. Acidity calculated not less than 0.5 g/ 100 mL
(2) if sugar added to fruit juice, there shall be written on label the
c. Essential oils less than 0.04% words “contains added sugar”.
(3) if concentrated fruit juice then direction for dilution
d. Sugar less than 5 %

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9 10

Fruit Syrup Fruit Squash

➢Sweetened fruit juice containing sugar, dextrose, invert sugar or liquid ➢Juice of ripe fruit with pulp containing sugar, dextrose, invert sugar
glucose, high fructose syrup, either singly or in combination, with or or liquid glucose, high fructose glucose either singly or in
without potable water, peel oil, fruit essences (derived from fruits) combination with or without potable water, peel oil, fruit essences or
natural flavor, common salt, citric acid, ascorbic acid, permitted flavors, common salt, citric acid, ascorbic acid, permitted
preservatives and permitted color. preservatives and permitted colors.
➢Shall contain 40 % total soluble solids
➢Contain more than 65% of total soluble solids
➢25 % fruit juice in final product
➢Total fruit juice more than 25 % in final product
➢Acidity of squash shall conform to standard for fruit juice.
➢ % of fruit juice should be clearly mentioned on label

Vegetable puree 11 Tomato ketchup 12

• Prepared form fresh, red tomatoes free from insect or fungal attack,
• Vegetable purees, finely dispersed slurries prepared from with or without sugar, salt vinegar, acetic acid, onions, spices or
vegetables, which may have been previously heat-treated condiments, citric acid, ascorbic acid and permitted preservatives
• Examples include • Be free from added coloring matter, starch, skin and seeds
• Tomato puree • Total Soluble solids more than 25%
• Peanut butter (a spreadable paste made from roasted and • Shall be free from fruit or vegetables other than tomato
ground peanuts by addition of peanut oil) • Contain not less than 8 % tomato solids
• Other nut butters (e.g., cashew butter) • Acidity (as acetic acid) greater than 1.2%
• Tomato Puree shall contain 7-24% soluble solids from tomato • Show no fermentation if incubated at 37 C for 7 days
• Tomato Paste shall contains at least 24% of natural total • Total plate count less than 10,000 CFU/g
soluble solids

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Microbiological Limits of Fruits, Fruit Products and

Peanut Butter
14
Processed Vegetables
• Means product obtained by grinding clean,
sound, wholesome, roasted peanut kernels
• May contain sugar, dextrose, invert sugar or
liquid glucose, either singly or in
combination
• Shall not contain less than 85% peanut and
not less than 20% protein
• Shall not contain more than 55% edible fat
and edible oil and not more than 3% water
13 Provoking Potentials, Producing Professionals

Chapter; Cereals and Cereal Products

Next chapter:
16

• Food grains shall include wheat, rice, barley, oats, maize, jawar, bajara, gram

Cereal and Cereal Products

and pulses
• The grain should have normal color but mere discoloration is allowed for
consumption
• Mycotoxin including aflatoxin not more than 20 g/kg in the food grains

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Wheat grains 17 Whole Wheat flour 18

• Wheat means the dried mature grains of Triticum aestivum linn • Whole wheat flour is produced by grinding grains of Triticum aestivum linn
• It shall be sweet, clean and wholesome • Comply to following standard
• Conform to standards of food grains including following • Moisture content less than 14%
• Insect damaged grains less than 1.5% • Dry gluten more than 8%
• Sound grains shall be more than 93.5% • Crude fiber 2.1-2.5%
• Foreign matter less than 1.5% • Ash less than 1.5%
• Organic matter less than 1.5% • Shall be made compulsory to fortify following
• Inorganic matter less than 0.1% • Iron level more than 15ppm in the form of NaFeEDTA
• Poisonous seeds should be absent
• Zinc level more than 30 ppm in the form of zinc oxide
• Kernels affected with ergot less than 0.05%
• Damaged grains less than 5% • Vitamin B12 more than 0.008 ppm
• Shriveled grains less than 3% • Folic acid more than 1 ppm

Sagudana 19 Pasta Products (Macaroni, Spaghetti, Vermicelli, 20

• Means starch obtained from pith of sago palm-sagusrumphi or metroxylon Noodles)

sago • Food products obtained from wheat flour /suji or maida, with or without
• Shall be free from rancidity, adulterants, insect infestation and rodent milk powder, added starch, edible fats and oils, eggs, common salt, or any
contamination other food stuffs, permitted flavor and coloring agent, vitamins and
minerals
• Shall not contain added sweetening, flavoring or coloring agent
• Moisture less than 10%
• Comply to following standards:
• Total ash less than 1%
• Carbohydrates more than 87%
• Nitrogen more than 1.7%
• Moisture less than 12%
• No pasta shall be labeled with word egg or any word of similar meaning
• Ash less than 0.2%
unless that pasta contains not less than 4% egg solids on dry basis
• Total protein less than 0.2%
• Fat less than 0.2%
• Crude fibre less than 0.2%

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Bread 21 Enriched / Fortified Bread, Rolls and Buns 22

• Wheat flour
• Enriched cereals products including bread, rolls and buns conforms
• Shortening including edible oils and fats to standard of identity and is subject to the requirements for label
• Milk or other dairy products statement of ingredients prescribed for bread, rolls or buns except
• Sugars and other nutritive sweeteners that:
• Enzyme preparation: Malt extract, malt flour, amylases, proteases • Such food contains in each pound (450 grams)
• Soy flour ranged 0.5-1% • 1.8 mg thiamine
• Wheat gluten, Wheat bran and germ • 1.1 mg riboflavin
• Sesame seeds • 15 mg niacin
• Yeast stimulating agent or baking powder • 12.5 of iron
• Lecithin or emulsifier • Each such food may contain added calcium in quantity that total
• Preservatives calcium content is 600 mg per pound (450 grams)
• Mono or di-clacium phosphate/emulsifiers

Pastry 23 • Doughnuts 24

A sweet baked food made of ingredients such as flour, milk, butter, shortening, • Snack foods made from fried sweet dough usually filled with jam. Types include
baking powder plain, cake, hot, cold and sugar doughnuts
• Powder or egg • (i) Moisture less than 20%
• Moisture less than 20 % • (ii) Total fat less than 23%
• Fat less than 50% • (iii) Ash less than 1.5%
• Salt less than 2%
Croissant
Puff Pastry • Moisture less than 26%
Puff pastry is a flaky light pastry containing several layers of fat • pH between 5-6
• Moisture less than 35%
• Butter or margarine less than 35%
• Fat less than 25%
• Ash less than 6%
• Salt less than 0.7%
• Salt less than 1.5%

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26
Microbial Limits for Cereal, Cereal Products (whole/Ground) including
Flour, Soy Protein, Rice and Starch Chapter; MEAT or Fresh MEAT
➢“Edible part of skeletal muscle of a Halal animal used for
human consumption”

➢Meat should be obtained from animal healthy at slaughtering time, shall

be slaughtered in accordance with Islamic injunction

➢May contain accompanying and overlying fat together with portions of

bone, skin, nerve and blood vessels along with tissues

➢Lean meat shall not contain less than 10 % total fat and 75 % water

25 Provoking Potentials, Producing Professionals

Meat and Meat products 27

Food additives for fresh meat 28

• All types of halal meat (beef, mutton), poultry (chicken, duck, turkey ostrich
etc.), and game (quail etc.), rabbit products, in pieces and cuts or comminuted, • Permitted food additives for raw meat include
fresh and processed
• Meat shall not contain any kind of added hormones • (i) Beta carotenes 20 mg/kg (Codex)
• (a) Diethylstilbestrol [3,4-bis (p-hydroxyphen)-3-hexene];
• (b) Hexoestrol [3, 4-bis (p-hydroxyphenyl)-n-hexane]; • (ii) Carotenoids 100 mg/kg (Codex)
• (c) Dienoestrol [3, 4-bis (p-hydroxyphenyl)-2, 4-hexadiene]
• (iii) Grape skin extract 1000 mg/kg (Codex)

• (iv) Isopropyl citrates 200 mg/kg (Codex)

• (v) Carmines 100 mg/kg (should be halal)

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29

Specifications for value added meat products 30

Chilled and Frozen meat

Chilled Meat
➢Meat maintained in wholesome condition at temperature between -1 to
10°C

Frozen meat
➢Meat stored at a temperature below -18°C after slaughtering and shall
not have been thawed before sale
• Additive
• (i) Lauricarginate ethyl ester less than 200 mg/kg
• (ii) Phosphates 2200 mg/kg
• (iii) Sorbates less than 200 mg/kg

31 32

Sausages Meat Paste

➢Meat products, cooked ground, chopped meat with seasoning or cured ➢Including spread prepared from meat, with or without other food.
➢Meat shall be fresh and obtained from healthy Halal animals ➢Readily spreadable product with meat content of more than 70
➢Free from clots, bone, skin, gristle, serous membranes, coarse connective tissue,
%finely divided meat form and not less than 60 % of meat
pathogenic organisms, bacterial toxins and any harmful substance
➢It shall be stuffed in natural / artificial casing
content shall be lean meat
➢It shall contain not less than 60 % meat content to be lean meat ➢Conform to following standards.
➢Shall confirm to following standards. (a) Protein more than 18 %,
(a) Moisture less than 75% (b) Fat less than 12.5 %
(b) Protein more than 18 % (c) Ash less than 2.5 %
(c) Fat less than 12 %
(d) Ash less than 2.5 %

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33 34

Kabab Hunter beef

Shami Kabab ➢A product made from clean, wholesome beef obtained from healthy
➢Food product prepared from meat with gram flour, with or without animal
seasoning, spices, salt and coated with egg paste and fried with edible ➢Properly cured with sodium chloride, vinegar or lime/lemon
fat/oil. juice and with or without curing mixture (sodium nitrite, sodium
➢It shall contain meat not less than 50% nitrate) and baked to give it an acceptable texture
➢Free from pathogenic organisms, bacterial toxins
Seekh Kabab (a) Moisture less than 15%
➢Meat product with seasoning, spices, salt, edible fats/oil (b) Protein more than 35%
➢Contain not less than 70 % finely divided meat and not less than 60% of (c) Fat less than 10%
meat shall be lean meat (d) Sodium chloride less than 5%
➢Protein content more than 18%
➢Fat less than 12.5 %

35 36

Meat cubes (Chicken, Mutton, beef) Meat juices

➢Meat product obtained from hydrolysed protein, meat stock, flour, yeast Meat extracts, meat essences and meat juices,
extract, caramel, salt, meat extract, meat fat, desiccated meat, spices and ➢Product obtained by extracting fresh meat with boiling water and
seasoning and other flavoring concentrating the liquid by evaporation after removal of fat

➢Conform following standards ➢Conform to following standards

(a) Moisture less than 5% (a) Total solid more than 75%.
(b) Nitrogen content more than 5% (b) Sodium chloride less than 12%
(c) Ash less than 32% (c) Fat more than 0.6%
(d) Salt less than 27 % (d) Nitrogen greater than 8%
(e) Fat content less than 25–36% (e) Nitrogenous compounds greater than 40%
➢Free from MSG flavor enhancer

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37
Microbiological Limits for Ready to Cook & 38

Canned meat Ready to Eat Poultry, Mutton and Beef Products

➢Canned meat consist of meat, with portions of overlying
fat
➢Packed in containers, processed and sealed by heat to
ensure preservation.
➢May contain water, salts, condiments, spices and
permitted preservatives, flavoring substances.
➢Shall contain lean meat more than 90% meat
• (i) Fat less than 10%
• (ii) Salt less than 1.4%
• (iii) Bones (canned poultry) less than 14%
• (iv) Total protein content more than 21%

Refined and Raw Sugars

• Refined sugar means colorless, odorless,
crystalline or white powder product, obtained
from juice of sugar cane or sugar beet
• Shall be free from dirt, filth, iron filings and added
Sweeteners including honey and coloring matter as well as conform to the
following standards:
sugars ✓ Moisture less than 0.5% by weight (at 105°C±1
for 3 hours)
✓ Sucrose Not less than 99.5% by weight
✓ Extraneous matter Not exceed 0.1% by weight

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40 Provoking Potentials, Producing Professionals

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Fructose (Dextrose monohydrate) Fructose

Fructose (Dextrose monohydrate) • Fructose means purified and crystallized
• Purified and crystallized d-glucose containing one molecule D-fructose and conform to following
of water of crystallization and shall conform to standards standard
✓D- fructose not less than 98%
✓D- glucose content not less than 99.5% on dry basis
✓Specific rotation (α,d 20)-89.0 to -93.50
✓Total solids not less than 98% ✓ Sulphated ash not more than 0.1%
✓ Color Not more than 30 ICUMSA units
✓ Sulphated ash not more than 0.25% (on dry basis)
✓ pH of 10 percent sugar solution 4.5-7
✓ Sulphur dioxide not more than 15 mg/kg
41 Provoking Potentials, Producing Professionals
42 Provoking Potentials, Producing Professionals

Dried Glucose Syrup Honey 44

• Material in form of coarse or fine, white to creamish white • Nectar and saccharide exudation of plants gathered, modified and
powder, sweet taste, bland in flavor and somewhat stored by honey bee
hygroscopic • Shall not contain added sugar, glucose, starch syrup or artificial
• Shall be free from fermentation, evidence of mould sweetening substances or any other added substance
growth, dirt or other extraneous matter or added • (i) Moisture less than 25%
sweetening or flavoring agent • (ii) Ash content less than 0.5%
• Not contain any added natural or synthetic food color
• (iii) Sucrose less than less than 0.5%
• Conform to the following standards
✓ Total solid content Not less than 97% • (iv) Reducing sugars more than 65%
✓ Reducing sugar Not less than 20% • (v) Fiehe's test Negative
✓ Total sulphated ash Not more than 1% • (vi) Acidity as formic acid less 0.2%
✓ Suphur dioxide Not more than 20 mg/kg or 20ppm
• Fructose to Glucose ratio less than 0.95%
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High fructose syrup Cube sugar

• High fructose or glucose syrup means the bright, • Means sugar in form of cube or cuboids blocks
clear viscous colorless syrup produced by controlled manufactured from refined crystallized sugar
hydrolysis and isomerization of starch • It shall be white in color, free from dirt and
• Shall conform to the following standards: extraneous contamination
✓ Water content 20 to 25% • Shall conform to following standards
✓ Fructose (on dry basis) not less than 40%
✓ Moisture not more than 0.25%
✓ Dextrose (anhydrous) not less than 50%
✓ Oligosaccharides not less than 5.0% (on dry basis) ✓ Sucrose Not less than 99.5%
✓ Sulphated ash not more than 0.1% ✓ Total sulphated ash not more than 0.03%
✓ pH 4.5 Not more than 0.1% ✓ Sulphur dioxide not more than 70 mg/kg

45 Provoking Potentials, Producing Professionals

46 Provoking Potentials, Producing Professionals

Other Sugars and Syrups (e.g. Xylose, Maple Syrup) Table top sweeteners-Desi Sugar
• Sugar obtained from sugarcane juice by open pan process
• Golden syrup means the syrup obtained by and may be crystalline or in powder form
inversion of sugar. it shall be golden yellow in colour,
• Shall be free from dirt, filth, iron filings, objectionable flavor
pleasant in taste and free from any crystallization. It
and added coloring matter
shall conform to the following standards:
• Shall conform to following standards:
✓ Moisture Not more than 25 percent
✓ Moisture less than 1.5% by weight
✓ Total ash Not more than 2.5 percent
✓ Sucrose greater than 93% by weight
✓ Total sugar as invert sugar Not less than 72 percent ✓ Ash insoluble less than 0.7% by weight in dilute HCl
✓ Sulphur dioxide content not more than 70 mg/kg ✓ Extraneous matter less than 0.25% by weight
✓ Calcium oxide less than 50 (mg/100gms)

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48 Provoking Potentials, Producing Professionals

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GUR/SHAKAR Cont…
(c) Batasha/Makhana
• Product obtained by boiling or processing juice
• Shall contain not more than 0.7% of ash and shall have a
pressed out of sugar cane or sugar-beet
clean appearance and free from added coloring matter
• Shall be free from substances deleterious to health (d) Misri
and shall conform to following standards on dry • The product made in form of candy obtained from any kind
weight basis: of sugar
✓ Moisture less than 10% • Shall be free from dirt, filth, iron filings and added coloring
✓ Sucrose less than 80% matter
✓ Matter insoluble in water less than 2% • Extraneous matter shall not exceed 0.1% by weight
• It shall also conform to the following standards:
✓ Total ash less 5%
✓ Total ash less than 0.4%
✓ Ash insoluble in HCL Not more than 0.5%
✓ Sucrose more than 98%

49 Provoking Potentials, Producing Professionals

50 Provoking Potentials, Producing Professionals

Cont… High-Intensity Sweeteners/ Artificial Sweeteners

(e) Khandsari Sugar • Saccharin (Chemical formula: C7H4NNAO3S.2H20 ,
• Obtained from sugarcane juice by open pan process molecular weight= 241.2) The product may contain
may be of two varieties, namely; permitted food additives (2 –sulphobenzoic imide)
• Shall contain more than 99% saccharin on water free basis
(i) khandsari sugar desi
• Sodium saccharin (sodium salt of 2-sulphobenzoic imide)
(ii) khandsari sugar (sulphur) also known as sulphur shall contain more than 99% and not more than 1% of
sugar anhydrous sodium saccharin on water free basis
• Crystalline or in powder form • Saccharin and sodium salt of saccharin shall be soluble at
• Shall be free from dirt, filth, iron filings and added 200 ˚C in 1.5 parts water and 50% of alcohol (95%)
coloring matter • Shall contain not more than 0.1 ppm of arsenic and 0.5
ppm of lead
• Extraneous matter not exceed 0.25% by weight and
may contain sodium bicarbonate (food grade)

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52 Provoking Potentials, Producing Professionals

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Cont… Cont…
(ii) Aspartame (Aspartyl phenyl alamine methyl ester (iii) Acesulfame Potassium
C14H18N2O5 ) and molecular weight as 294.31 • Commonly known as acesulfame-k, which is odorless, white
• Material, which is slightly soluble in water and methanol crystalline powder having intensely sweet taste
• Shall contain not less than 98% aspartame on dried basis • Slightly soluble in ethanol but freely soluble in water
• Shall contain not more than 3 ppm of arsenic and 10 ppm • Shall contain not less than 99% of acesulfame potassium on
of lead water free basis
• The loss on drying of material at 105 ˚C for 4 hours shall • It shall not contain more than 3 ppm, flouride
not be more than 4.3% • Heavy metals content shall not be more than 10 ppm
• Sulphated ash shall not be more than 0.2% • Maximum permitted portion of acesulfame potassium to
• Shall not contain more than 1% of diketopeperzine low energy soft drink shall be not more than 600 mg/kg

53 Provoking Potentials, Producing Professionals

54 Provoking Potentials, Producing Professionals

Sucralose Other food ingredients

• Chemical name 1, 6-dichloro-1, 6-dideoxy-d-fructofuranosyl- • Silver leaf (Chandi-Ka-Warq)
4-chloro-4-deoxy-a-d-galactopyranoside • It shall be in form of sheets, free from creases and folds
• White, odorless, crystalline powder, having a sweet taste and shall contain not less than 99.9% of silver.
• Shall be freely soluble in water, methanol and slightly soluble • Pan Masala
in ethyl acetate • Food generally taken as such or in conjunction with pan
• May contain; Betel nut, lime, coconut, catechu, cardamom,
• Shall not contain more than 3ppm of arsenic (As) and 10ppm
dry fruits, mulethi, sabnermusa, other aromatic herbs and
or heavy metals (as Pb) spices, sugar, glycerine (Halal), glucose, permitted natural
• Shall not contain more than 0.1% methanol colours, menthol and permitted flavours.
• Residue on ignition shall be less than 0.7% and water not • Shall be free from added coal tar coloring matter and any
more than 0.2%. other ingredient injurious to health

55 Provoking Potentials, Producing Professionals

56 Provoking Potentials, Producing Professionals

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Permitted limits of Sucralose in food 57 58

products

Chapter; Salts, Spices,

Soups, Sauces and Protein
Products

Salt 59 60

• Crystallized solid, white or pale, pink in color free

from visible contamination with clay, grit and other extraneous
impurities

• Conform to following standards

• Sodium chloride content more than 98%
• Water insoluble matter less than 0.5%
• Water soluble matter other than NaCl less than 2%

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Iodized Salt Herbs and Spices

61

• Normal salt with added source of iodine to prevent goiter

• Any aromatic plant/vegetable substance in whole, broken or
• For iodization of salt potassium iodide, potassium iodate and calcium ground form, except for those substances which have been
iodate shall be added traditionally regarded as food, such as onions whose
• A stabilizer consisting of 0.1% sodium thiosulphate (Na2S203) used to significant function in food is seasoning rather than
prevent loss of iodine nutritional
• Standard of salt applies and additional measurements are as • Spice shall be the sound leaves, flowers, buds, fruits, seeds,
• Iodine content 30- 50 mg/kg (50- 84 mg of potassium iodate/kg salt) barks or rhizomes of plants, that are suitable for use as
condiments for imparting any flavor or aroma to food and
• Calcium (as Ca) and sulphate less than 0.5% from which the oil or other flavoring constituent naturally
• Carbonate (as Na2C03) less than 0.1% present has not been removed
• Copper and Lead less than 2ppm • The spices shall be free from living insects, insect fragments
• Cadmium and Arsenic less than 0.5ppm and rodent contamination visible to the eyes
• Mercury less than 0.1ppm 62 Provoking Potentials, Producing Professionals

Cont…. Cont…
(b) Haldi or Turmeric (Powder)
(k) Kali Mirch or Gol Mirch, Pepper or Black Pepper (Powder)
• The powder obtained by gridding dried rhizomes or bulbous roots of • The powder obtained by grinding the dried sound berries of
plant of genus Curcuma longa l Piper nigrum l. and shall be free from extraneous matter and
foreign starch. It shall be free from added colouring matter. It
• Shall be free from lead chromate, added colouring matter and from
shall conform to the following standards:
mould, living and dead insects, insect fragments and rodent
contamination (i) Moisture Not more than 10 %
• Shall be free from lead chromate and morphologically extraneous matter (ii) Total ash Not more than 6 %
including foreign starch and shall conform to following standards: (iii) Ash insoluble in HCl Not more than 1 %
(i) Moisture Not more than 10% (iv) Non-volatile ether extract Not less than 6.0 %
(ii) Total ash Not more than 9% (v) Volatile oil Not less than 1.75 %
(iii) Ash insoluble in HCl Not more than 1.5% (vi) Total starch on dry basis Not less than 30 %
(iv) Coloring power Not less than 2% (vii) Crude fibre on dry basis Not more than 17.5 % by weight
(v) Total starch Not more than 60%
(viii) Peperine content on dry basis Not less than 4 %
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Cont… Cont…
(n) Saunf or Fennel Fruit (Whole) (l) Natural Vinegar or Sirka
• The dried ripe fruit of cultivated plants of Foeniculum vulgare. The • A liquid derived from alcoholic and acetous fermentation of any suitable
fruit shall be sound and free from sand, grit, and other dirt. It shall medium such as fruits, malt, molasses, sugarcane juice, etc. It shall be
be free from any added coloring matter. It shall contain moisture pleasant in taste and flavour and shall not contain.
not more than 12 % and volatile oil not less than 4 %. (i) Any mineral acid
(o) Saunf or Fennel Fruit (Powder) (ii) Lead, copper or arsenic in excess of permitted tolerance
(iii) Any foreign substances or coloring matters except those permitted
• The powder obtained by grinding the dried sound, ripe fruit of
cultivated plants of foeniculum vulgare and shall conform to the (iv) Any added acetic acid
following standards: • It shall conform to the following standards
(a) Acetic acid per 100 mL Not less than 3.75 grams
(i) Moisture Not more than 10 %
(b) Total solids per 100 mL Not less than 2 grams
(ii) Total Ash Not more than 9.0 %
(c) Total solids per 100 mL Not less than 0.1 grams
(iii) Ash insoluble in HCl Not more than 2 % Not more than 0.05 grams of phosphorus penta oxide and 0.04 grams of
(iv) Volatile oil Not less than 4 % nitrogen per 100 mL

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66 Provoking Potentials, Producing Professionals

Cont… Soup, Soup Stock and Soup powder

(m) Synthetic Vinegar • Soup
• The product prepared from acetic acid • Liquid product composed of halal healthy animal meat, fish,
• Shall contain not less than 3.75 g acetic acid per 100 mL vegetable, cereal or any combination of these and may
contain salt or any other food
• Shall not contain lead, copper, arsenic in excess of permitted
tolerance. • Shall contain not less than 6 % of meat or fish, where soup
has been prepared from meat or fish as the case may be
• Shall not contain any added coloring matter, mineral acid and be
colorless • It shall be free from added coloring matter and artificial
flavor and shall conform to following standards:
• Shall be distinctly labeled as “synthetic” in letters not smaller than
brand or trade name or designation and shall state on label "prepared • (i) Protein (in case meat or fish soup) more than 1.3%
from acetic acid".

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Soup, Soup Stock and Soup powder Soup Powders

• Soup Stock • The products obtained by mechanical dehydration of
fresh vegetables/ fruits juice/ pulp/puree of sound
• Composed of ingredients of soup in liquid, dry or compacted
vegetables / fruits and or prior concentrated, dehydrated,
form frozen or processed fruits & vegetables, meat, poultry and
• Contain sugar, spices, oleoresins and aqua resins, fish singly or in combination by blending with salt,
permitted nutritive sweeteners, herbs, spices and
permitted flavoring substance, permitted flavor
condiments or any other ingredients suitable to product,
enhancer and permitted food conditioner and packed suitably to prevent spoilage.
• Shall be free from added coloring matter • Comply following requirements:
• Every package containing soup stock be labeled with (i) Moisture maximum 10 % by weight
direction for its use (ii) Total soluble solids Maximum 5 % by weight
(iii) Yeast and mold count less than 100CFU/g

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Culinary Powder/ Recipe Mix Microbiological Limits of Spices and Herbs

• A culinary preparation used as an adjunct to food, prepared from
whole spices and the powder obtained through grinding clean, dried
and sound spices belonging to the group of aromatic herbs and seeds,
dried fruits and vegetables, salt, and other ingredients appropriate to
the product
• Shall be free from visible mold and insects, sand and grit.
• Product may contain permitted food additives according to Codex and
be free from added starch and coloring matter
• It shall conform to the following standards:
(i) Moisture Not more than 10 %
(ii) Ash insoluble in dilute HCl Not more than 4 %
(iii) Crude fiber Not more than 15 %

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73
Foodstuff intended for Particular Use
▪ Foodstuff intended for Particular Use includes
➢Infant Formulae
Chapter; Foodstuffs ➢Follow-up Formulae
➢Formulae for Special Medical Purposes for Infants
Intended for Particular ➢ Infant Formula with Edible Vegetable Fat
Nutritional Uses ➢Dietetic Foods Intended for Special Medical Purposes
▪ Standard for Processed Cereal-based Foods for Infants and Young Children

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Infant Formulae 75
Infant Formulae
• Breast-milk substitute manufactured to satisfy
nutritional requirements of infants during the first • “Infant Formula (from birth to six months)” means a substitute,
months of life up to the introduction of appropriate on medical ground (s), to breast milk specially manufactured to
complementary feeding satisfy, by itself, the nutritional requirements of infants from the
• Whereas, term infant means child not more than 12 months birth to six (06) months of life
age • “Infant Formula (after six months to one year)” means a
• Only products comply with criteria laid down is accepted for substitute, on medical ground (s) to breast milk and/or weaning
marketing as infant formula specially manufactured to satisfy, by itself, the nutritional
• (No product other than infant formula may be marketed or requirements of infants after six months to one year of life.
otherwise represented as suitable for satisfying by itself the
nutritional requirements of normal healthy infants during
first months of life
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Minimum level of essential and semi-essential

Composition of infant formula 77 78

• Product based on milk of cows or other halal milch

amino acids in infant formula
animals or a mixture of ingredients proven suitable
for infant feeding
• All ingredients and food additives shall be gluten-free
• Infant formula products shall
be free from
melamine and other harmful
substances
• Energy content of formula shall be 60-70 kcal per
100 mL of product
• Protein level of formula shall be 1.8-3g/100 mL of
product

Conti.. Composition of infant formula 80

• For calculation purposes, concentrations of tyrosine and • Lipids of formula shall be 4.4-6g/100Kcal of product
phenylalanine may be added together • Commercially hydrogenated oils & fats not allowed to be used in infant
formula
• Concentrations of methionine and cysteine may be added together
if ratio is less than 2:1 • Laurie and myristic acids combined shall not exceed 20% of total
fatty acids of the formula
• Isolated amino acids may be added to infant formula only to
• Trans fat not exceed 3% of total fatty acids provided 100% milk fat is
improve its nutritional value for infants used
• Essential and semi-essential amino acids may be added to improve • Plant oils and fats intended to be used in infant formula
protein quality, only in amounts necessary for that purpose should be virtually tans fat free
• Only L-forms of amino acids shall be used • Erucic acid content shall not exceed 1% of total fatty acids
• Phospholipids content not exceed 300 mg/100 kcal of product
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Infant formula Composition 81

Composition of infant formula 82

• Carbohydrate content of infant formula range 9-14g/100KJ of • Vitamin A content be around 14-43ug retinol/100kJ of
product product
• Vitamin D3 content should be around 0.25-0.6ug/100kJ of the
• Lactose & glucose preferred carbohydrates in formula based on product
milk protein and hydrolyzed protein

• Only pre-cooked and/or gelatinized starch gluten-free should be

added to infant formula up to 30% of total carbohydrates

• Sucrose and fructose be avoided in infant formula due to

potential life-threatening symptoms in young infants with un-
recognised hereditary fructose intolerance

83 84

Vitamins should
Minerals and Trace
Conform following
Elements in Formula
Standards

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85 86

Other Substances in
the formula

Precautions in Formula based products 87

Food Additives
• Only lactic acid producing cultures should be used • Only food additives listed table may be present in food as a
• Fluoride should not be added to infant formula result of carry-over from raw material or other ingredient used
• If added then level should not exceed 100 pg /100 kcal to produce food
(24pg/100 kJ) in infant formula • Amount of food additive in raw materials or other ingredients
• Vitamins, mineral salts and other nutrients selected does not exceed the maximum level specified
should adhere with advisory list for infants and children • Food into which the food additive is carried over does not
(CAC/GL 10-1979) contain additive in greater quantity under good manufacturing
• Specific prohibitions product and its component shall not practice, consistent with the provisions on carry-over in
have been treated by ionizing irradiations preamble of general standard for food additives (CAC/STAN
192-1995)
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Carry-over for food additives (CAC/STAN 192- Conti..

1995)

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Conti.. Conti..

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Conti.. Contaminants in formula

• Pesticide Residues
• The product shall be prepared with special care under good
manufacturing practices so that residues of Pesticides which may
be required in production, storage or processing of the raw
materials or the finished food ingredient do not remain, or, if
technically unavoidable, are reduced to the maximum extent
possible

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94 Provoking Potentials, Producing Professionals

Conti.. Conti..
(b) Other Contaminants (d) Hygiene
• The product shall not contain contaminants or undesirable ▪ Product covered by provisions of this standard be prepared and
substances (e.g. biologically active substances) in amounts which handled in accordance with the appropriate sections of the
may represent a hazard to the health of the infant recommended
• If not specified in Regulations, products covered by the provisions ▪ International code of practice - general principles of food hygiene
of these standards shall comply with those limits and levels as (CAC/RCP 1-1969), and other relevant codex texts
stated in Codex Alimentarius Commission
(c) Lead ▪ Code of hygienic practice for powdered formulae for infants and
• The maximum content allowed is 0.02 mg/kg in the ready-to-use young children (CAC/RCP 66 - 2008)
product
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Conti.. Packaging
• If the formula is in powdered form, in addition to above • The product packed in containers which safeguard hygienic and
mentioned conformity requirements, it should also conform to other qualities of food
the guidelines laid down by WHO/ FAO (2007) for safe • When in liquid form, product packed in hermetically sealed
preparation, storage and handling of powdered infant formula containers; nitrogen and carbon dioxide may be used as packing
Microbiological criteria: media
• The products should comply with any microbiological criteria • Packaging materials, shall be made only of substances which are
established in accordance with principles for the establishment safe and suitable for their intended uses
and application of microbiological criteria for foods (CAC/GL 21- • Where Codex Alimentarius Commission has established a standard
1997) for any such substance used as packaging materials that standard
shall apply
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Fill of Container Labeling

• In case of products in ready-to-eat form, fill of container shall be: • The requirements of Codex General Standard for labeling of
• (a) Not less than 80% v/v for products weighing less than 150 g prepackaged foods (Codex Standard 1-1985), Codex guidelines on
• (b) Not less than 85% v/v for products in the weight range 150- nutrition labeling (CAC/GL 2-1985) and guidelines for use of nutrition
250 g and health claims apply to infant formula and formula for special
medical purposes for infants
• (c) Not less than 90% v/v for products weighing more than 250 g
of the water capacity of the container • The requirements include a prohibition on use of nutrition and health
claims for foods for infants and young children except where
• The water capacity of container is volume of distilled water at 20° specifically provided for in relevant Codex standards and EFSA
C which the sealed container will hold completely filled approved claims

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Cont.. Conti..
• The Name of the Food • List of Ingredients
(i) The text on label and all other information accompanying the product • A complete list of ingredients be declared on label in descending
shall be written in Urdu or Urdu and English both order of proportion except in case of added vitamins and minerals,
(ii)The name of product shall be either "infant formula (from birth to six these ingredients may be arranged as separate groups for vitamins
months)” or “Infant Formula (after six months to one year)"; whatever and minerals
applicable as per Punjab Food Authority (Baby Food) Regulations, 2018 • Within these groups, vitamins and minerals need not be listed in
(iii) The sources of protein in product shall be clearly shown on the label descending order of proportion
(iv) If milk is only source of protein, the product may be labeled "infant • The specific name declared for ingredients of animal or plant origin
formula based on milk" and for food additives

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Conti.. Conti..
• Declaration of Nutritive Value • Date Marking and Storage Instructions
➢The declaration of nutrition information shall contain the following • The date of minimum durability (preceded by the words "best
information which should be in the following order: before") shall be declared by the day, month and year in UN-Coded
➢The amount of energy, expressed in kilocalories (kcal) and/or Numerical Sequence except that for products with a shelf-life of
kilojoules (kJ), and the number of grams of protein, carbohydrate more than three months, the month and year will suffice
and fat per 100 grams or per 100 milliliters of the food as sold as • The month may be indicated by letters
well as per 100 milliliters of the food ready for use, when prepared • In addition to the date, any special conditions for the storage of the
according to the instructions on the label food shall be indicated if the validity of the date depends thereon
➢The declaration of nutrients per 100 kilocalories (or per 100 • Where practicable, storage instructions shall be in close proximity
kilojoules) is also permitted to the date marking
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Conti.. Conti..
• Information for Use
• Adequate directions for the appropriate preparation and
• Products in liquid form may be used either directly or in the case of handling should be in accordance with good hygienic practices
concentrated liquid products, must be prepared with water that is and in case the formula intended for sale is in powder form,
safe or has been rendered safe by previous boiling before feeding,
according to directions for use • the leaflet or label should also contain “part 3: in the home”
section of WHO/ FAO (2007) guidelines for safe preparation,
• Products in powder form should be reconstituted with water that storage and handling of powdered infant formula in Urdu or
is safe or has been rendered safe by previous boiling for Urdu & English both language(s)
preparation
• The label shall carry clear graphic instructions illustrating the
method of preparation of the product
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Conti.. Conti..
• The directions should be accompanied by a warning about the • Each container label shall have a clear, conspicuous and easily
health hazards of inappropriate preparation, storage and use readable message which includes the following points:
• Adequate directions regarding the storage of the product after (ii)The words "important notice" or their equivalent;
the container has been opened shall appear on the label and in (iii) The statement "breast milk is best food for your baby" and its
any accompanying leaflet translation in Urdu; a statement that the product should only be
Additional Labeling Requirements used on advice of a independent medical practitioner/nutritionist
(i) Labels should not discourage breastfeeding as to the need for its use and the proper method of use
(iv) The label shall have no pictures of infants and women nor any
other picture or text which idealizes the use of infant formula
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Conti.. Follow-up Formulae

• (v) The terms "humanized", "maternalized" or other similar terms • “A food intended for use, on medical ground (s), as a liquid part of diet
shall not be used which has been provided to be suitable for the young children from the age
of more than twelve (12) months up to age of 3 years, and is food
• Information shall appear on the label to the effect that infants should prepared from milk of cows or other halal animals and/or other edible
receive complementary foods in addition to the formula, from an age constituents of animal and /or plant origin*.
that is appropriate for their specific growth and development needs, • Palm Oil shall not be used as the sole source of vegetable derived lipids
as advised by an independent medical practitioner/nutritionist, and • The Product be processed by physical means only and so packaged as to prevent spoilage and
contamination under all normal conditions of handling, storage and distribution
in any case from the age over six months • Follow-up formula in liquid form suitable for use either directly or diluted with water before feeding, as
appropriate
• The products shall be labelled in such a way as to avoid any risk of • In powdered form, the product requires water for preparation
confusion between infant formula, follow-up formula, and formula • The product shall be nutritionally adequate to contribute to normal growth and development when used
in accordance with its directions for use
for special medical purposes.
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Formulae for Special Medical Purposes for Infants Dietetic Foods intended for Special Medical Purposes
▪ Infant formula specially manufactured to satisfy, by itself, the special nutritional • Category of foods for special dietary uses, specially processed/
requirements of infants with specific disorders, diseases or medical conditions
during the first months of life up to the introduction of appropriate
formulated and presented for dietary management of patients and may
complementary feeding be used only under medical supervision
▪ Product is food for special dietary use specially processed or formulated and
presented for dietary management of infants, used only under medical supervision • Intended for exclusive/partial feeding of patients with limited or
▪ Formula is intended for exclusive or partial feeding of infants with limited or impaired capacity to take, digest, absorb or metabolize ordinary
impaired capacity to take, digest, absorb or metabolize mother's milk or ordinary foodstuffs or certain nutrients contained therein, or who have other
infant formula or certain nutrients contained therein, or who have other special
special medically-determined nutrient requirements, whose dietary
medically determined nutrient requirements, whose dietary management
cannot be achieved only by mother's milk or normal infant formula management cannot be achieved only by modification of the normal
diet, by other foods for special dietary uses, or by a combination of 2

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Nutritional Labelling of the Food 114

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Nutritional Labelling 115 116

• Description intended to inform consumer regarding food nutritional

properties
• Consists of 2 components including nutrient declaration
and supplementary nutrition information
• Nutrient declaration elaborates standardized statement or Nutrient declaration
listing of nutrient content of food
• Nutrient Reference Values (NRVs); Set of numerical values based on
scientific data for purposes of nutrition labelling and relevant claims
• Nutrient Reference Values - Rééquipements (NRVs-R)
• Nutrient Reference Values – Non-communicable Diseases (NRVs-NCD)

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Nutritional Labelling of Food 117

MANDATORY NUTRIENT DECLARATION 118

• List of ingredients
• Nutrient Reference Values - Requirements (NRVs-R) based on • Energy value
levels of nutrients associated with nutrient requirements • Amounts of protein, carbohydrate (i.e. dietary carbohydrate excluding
dietary fibre), fat, saturated fat, sodium and total sugars
• Nutrient Reference Values – Non-communicable Disease (NRVs- • Amount of any nutrient for which nutrition or health claim is made
NCD) based on levels of nutrients associated with reduction in the • Nutrient considered to be relevant for maintaining good nutritional
risk of diet diseases status
• Vitamins and minerals for which recommended intakes are established
and/or which are of nutritional importance in the country concerned
should also be declared
• When nutrient declaration is applied, vitamins and minerals which are
present in amounts less than 5% of Nutrient Reference Value not listed
• Tolerances and compliance limits should also be declared

119

NRVs-R
Nutrient Reference Values - Requirements

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