DESCRIPTION |
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· CANNED HUMUS WITH TEHENA IS THE PRODUCT: o
PREPARED FROM PURE,
DRY, WASHED, BOILED AND MASHED CHICKPEAS WITH TEHENA ADDED WITH OR WITHOUT
SALT; o
PACKED IN A WELL-SEALED
CONTAINER; o
PROCESSED BY HEAT IN AN
APPROPRIATE MANNER, BEFORE OR AFTER BEING HERMETICALLY SEALED IN A CONTAINER,
SO AS TO PREVENT SPOILAGE. |
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ESSENTIAL COMPOSITION AND QUALITY FACTORS |
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·
BASIC INGREDIENTS
CHICKPEAS AND TEHENA. |
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· OPTIONAL INGREDIENTS o
SALT o
LEMON JUICE o
CONDIMENTS AND SPICES |
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· QUALITY FACTORS – GENERAL o
THE END PRODUCT SHALL
MEET THE FOLLOWING GENERAL REQUIREMENTS: o
ALL THE INGREDIENTS,
INCLUDING FOOD ADDITIVES, SHALL COMPLY WITH THEIR OWN STANDARDS, AND BE SAFE
FOR HUMAN CONSUMPTION. o
THE PRODUCT SHALL BE
FREE FROM ABNORMAL, FOREIGN MATTERS AND INSECTS AND PARTS OF THEM. o
THE PRODUCT SHALL BE
FREE FROM ADDED FILLING MATERIAL, I.E. FLOUR, STARCH, ETC. o
THE MIXTURE SHALL BE
PASTY, HOMOGENEOUS AND FREE FROM AGGLOMERATION. o
THE PRODUCT SHALL BE
NATURAL IN FLAVOUR, COLOUR AND ODOUR. o
THE PRODUCT SHALL NOT
CONTAIN ANY ADDED FAT CONTENT EXCEPT THAT OF TEHENA ORIGIN |
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· QUALITY FACTORS – SPECIFIC o
THE FOLLOWING
REQUIREMENTS APPLY TO THE FINAL PRODUCT WHEN PREPARED READY FOR CONSUMPTION
IN ACCORDANCE WITH THE INSTRUCTIONS FOR USE: o
THE MINIMUM CONTENT OF
TEHENA IS 8 % (M/M). o
THE MAXIMUM CONTENT OF
SALT IS 2 % (M/M). o
THE MINIMUM CONTENT OF
TOTAL SOLIDS IS 27 % (M/M). o
THE MAXIMUM CONTENT OF
TOTAL ACIDITY IS 1% (M/M), AS CITRIC ACID. |
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FOOD
ADDITIVES |
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·
ONLY THOSE FOOD
ADDITIVES LISTED BELOW MAY BE USED AND ONLY WITHIN THE LIMITS SPECIFIED. |
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·
ACIDITY REGULATORS |
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INS NO |
FOOD ADDITIVE |
MAXIMUM LEVEL |
330 |
CITRIC ACID |
GMP |
ANTICAKING AGENTS |
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INS NO |
FOOD ADDITIVE |
MAXIMUM LEVEL |
500(I) |
SODIUM CARBONATE |
GMP |
STABILIZERS |
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INS NO |
FOOD ADDITIVE |
MAXIMUM LEVEL |
501(I) |
POTASSIUM CARBONATE |
GMP |
CONTAMINANTS |
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·
THE PRODUCT COVERED
BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LIMITS FOR CONTAMINANTS AND
THE MAXIMUM RESIDUES LIMITS FOR PESTICIDES ESTABLISHED BY THE CODEX
ALIMENTARIUS COMMISSION. |
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HYGIENE |
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·
IT IS RECOMMENDED
THAT THE PRODUCTS 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), CODE OF HYGIENIC PRACTICE FOR LOW-ACID AND
ACIDIFIED LOW-ACID CANNED FOODS (CXC 23-1979) AND OTHER RELEVANT CODEX TEXTS
SUCH AS CODES OF HYGIENIC PRACTICE AND CODES OF PRACTICE. |
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·
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 21-1997). |
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PACKAGING
AND STORAGE |
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·
THE PRODUCT SHALL
BE PACKED IN CONTAINERS, WHICH WILL SAFEGUARD THE HYGIENIC, NUTRITIONAL AND
ORGANOLEPTIC QUALITY OF THE END PRODUCT. |
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·
THE PRODUCT SHALL
BE STORED IN A WELL-VENTILATED STORE, PROTECTED AGAINST DIRECT HEAT, MOISTURE
AND CONTAMINATION. |
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·
THE USED METAL
CONTAINER SHALL BE COATED WITH FOOD GRADE LACQUER, SUITABLE FOR THE PRODUCT,
WITH NO MECHANICAL DEFECT AND RUST FREE. |
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·
THE END PRODUCT
CONTAINER SHALL HAVE NO SWELLING, THE INNER PRESSURE SHALL BE LESS THAN
ATMOSPHERIC PRESSURE AT 20C. |
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WEIGHTS
AND MEASURES |
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·
MINIMUM FILL THE
CONTAINER SHALL BE WELL FILLED WITH THE PRODUCT AND THE PRODUCT SHALL 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. |
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LABELLING |
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·
THE PRODUCT SHALL
BE LABELLED IN ACCORDANCE WITH THE GENERAL STANDARD FOR THE LABELLING OF
PREPACKAGED FOODS (CXS 1-1985). |
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·
NAME OF FOOD THE
NAME OF THE FOOD SHALL BE “HUMUS WITH TEHENA”. |