Description

·       Prepared From Washed, Clean Apples, Conforming To The Characteristics Of The Fruit Of Malus Domestic’s Burkhouse Which May Have Been Peeled And Which After Trimming Are Sound; 

·       Prepared With Or Without Other Permitted Ingredients As Described In Section 3.1.2; 

·       Processed By Heat, In An Appropriate Manner, Before Or After Being Hermetically Sealed In A Container, So As To Prevent Spoilage.

Styles

·       Sweetened :-  With Sugars And/Or Other Carbohydrate Sweeteners Such As Honey; Not Less Than 16.5% Total Soluble Solids (16.5° Brix).

Other Styles :-

·       Is Sufficiently Distinctive From Other Forms Of Presentation Laid Down In The Standard;

·       Meets All Other Requirements Of The Standard, As Applicable;

·       Is Adequately Described On The Label To Avoid Confusing Or Misleading The Consumer.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

Other Permitted Ingredients :-

·       Salt (Sodium Chloride);

·       Spices;

·       Sugars As Defined In The Codex Alimentarius And/Or Other Carbohydrate Sweeteners Such As Honey;

·       Water.

Colour, Flavour And Texture :-

·       Applesauce Shall Have Normal Colour, Flavour And Odour And Shall Possess A Texture Characteristic Of The Product. The Number, Size, And Prominence Of Defects (Such As Seeds Or Particles Thereof, Peel, Carpel Tissue, Bruised Apple Particles, Dark Particles, And Any Other Extraneous Material Of Like Nature) Should Not Seriously Affect The Appearance Or The Eating Quality Of The Product.

CONTAMINANTS

·       The Product Covered By This Standard Shall Comply With The Maximum Levels Of The General Standard For Contaminants And Toxins In Food And Feed (CXS 193-1995).

·       The Product Covered By This Standard Shall Comply With The Maximum Residue Limits For Pesticides Established By The Codex Alimentarius Commission.

HYGIENE

·       It Is Recommended That The Product Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (CXC 1-1969) And Other Relevant Codex Texts Such As Codes Of Hygienic Practice And Codes Of Practice.

·       The Product Should Comply With Any Microbiological Criteria Established In Accordance With The Principles And Guidelines For The Establishment And Application Of Microbiological Criteria Related To Foods (CXG 211997).

WEIGHTS AND MEASURES

Minimum Fill :- 

·       The Container Should Be Well Filled With Applesauce And The Product Should Occupy Not Less Than 90% Of The Water Capacity Of The Container. The Water Capacity Of The Container Is The Volume Of Distilled Water At 20oc Which The Sealed Container Will Hold When Completely Filled.

Classification Of “Defectives” :-

·       A Container That Fails To Meet The Requirement For Minimum Fill (90% Container Capacity) Of Section 7.1.1 Should Be Considered As A “Defective”.

LABELLING

·       The Product Covered By The Provisions Of This Standard Shall Be Labelled In Accordance With The General Standard For The Labelling Of Prepackaged Foods (CXS 1-1985). In Addition, The Following Specific Provisions Apply:

·       Labelling Of Non-Retail Containers Information For Non-Retail Containers Shall Be Given Either On The Container Or In Accompanying Documents, Except That The Name Of The Product, Lot Identification, And The Name And Address Of The Manufacturer, Packer, Distributor Or Importer, As Well As Storage Instructions, Shall Appear On The Container. However, Lot Identification, And The Name And Address Of The Manufacturer, Packer, Distributor Or Importer May Be Replaced By An Identification Mark, Provided That Such A Mark Is Clearly Identifiable With The Accompanying Documents.