DESCRIPTION

·       Rice is whole and broken kernels obtained from the species Oryza sativa L.

·       Paddy rice is rice which has retained its husk after threshing.

·       Husked rice (brown rice or cargo rice) is paddy rice from which the husk only has been removed. The process of husking and handling may result in some loss of bran.

·       Milled rice (white rice) is husked rice from which all or part of the bran and germ have been removed by milling.

·       Parboiled rice may be husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process.

·       Glutinous rice; waxy rice: Kernels of special varieties of rice which have a white and opaque appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick together after cooking.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

Quality factors – general :-

·       Rice shall be safe and suitable for human consumption.

·       Rice shall be free from abnormal flavours, odours, living insects and mites.

Quality factors – specific :-

·       Moisture content 15% m/m max

·       Lower moisture limits should be required for certain destinations in relation to the climate, duration of transport and storage.

·       Extraneous matter: is defined as organic and inorganic components other than kernels of rice.

·       Filth: impurities of animal origin (including dead insects) 0.1% m/m max

Other organic extraneous matter such as foreign seeds, husk, bran, fragments of straw, etc. shall not exceed the following limits:

·       Husked Rice – 1.5% m/m(Maximum level )

·       Milled Rice  – 0.5% m/m(Maximum level ) 

·       Husked Parboiled Rice – 1.5% m/m(Maximum level )

·       Milled Parboiled Rice – 0.5% m/m(Maximum level )

CONTAMINANTS

Heavy metals :-

·       The products covered by the provisions of this Standard shall be free from heavy metals in amounts which may represent a hazard to human health.

Pesticide residues :-

·       Rice shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity.

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 Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.

·       To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

When tested by appropriate methods of sampling and examination, the product:

·       shall be free from micro-organisms in amounts which may represent a hazard to health;

·       shall be free from parasites which may represent a hazard to health;

·       shall not contain any substance originating from micro-organisms, including fungi, in amounts which may represent a hazard to health.

PACKAGING

·       Rice shall be packaged in containers which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the food.

·       The containers, including packaging material, shall be made of substances which are safe and suitable for their intended use. They should not impart any toxic substance or undesirable odour or flavour to the product.

·       When the product is packaged in sacks, these must be clean, sturdy, and strongly sewn or sealed.

LABELLING

·       In addition to requirements of the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985), the following specific provisions apply:

Name of the product :-

·       The name of the product to be shown on the label shall be in accordance with the definitions. The alternative names given in parenthesis shall be used in accordance with local practice.

Labelling of non-retail containers :-

·       Information on 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 or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

Methods Of Analysis And Sampling

·       For Checking The Compliance With This Standard, The Methods Of Analysis And Sampling Contained In The Recommended Methods Of Analysis And Sampling (CXS 234-1999) Relevant To The Provisions In This Standard, Shall Be Used.