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DESCRIPTION |
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·
TEHENA IS A PRODUCT
OBTAINED BY GRINDING MATURE, ROASTED AND HUSKED SESAME SEEDS OF THE SPECIES
SESAME INDICUM L. |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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BASIC INGREDIENTS
SESAME SEEDS. |
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· QUALITY FACTORS – GENERAL o
THE END PRODUCT SHALL
MEET THE FOLLOWING GENERAL REQUIREMENTS: o
SESAME SEEDS USED IN
PROCESSING “TEHENA” SHALL COMPLY WITH ITS STANDARD AND BE SAFE AND SUITABLE
FOR HUMAN CONSUMPTION. o
THE PRODUCT SHALL HAVE
A DISTINCTIVE NATURAL FLAVOUR AND BE FREE FROM RANCIDITY. o
THE PRODUCT COLOUR AND
TEXTURE SHALL BECOME HOMOGENEOUS AND FREE FROM AGGLOMERATION. o
THE PRODUCT SHALL BE
FREE FROM EXTRANEOUS AND FOREIGN MATTER. o
THE PRODUCT SHALL BE
FREE FROM ARTIFICIAL FLAVOUR, FILLING AGENT, COLOURING AND BLEACHING AGENTS
(I.E.: TITANIUM DIOXIDE). |
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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 MAXIMUM CONTENT OF
MOISTURE IS 1.5%. o
THE MINIMUM CONTENT OF
PROTEIN IS 25%. o
THE MINIMUM CONTENT OF
FAT IS 45%, AS SESAME OIL ONLY o
THE MAXIMUM CONTENT OF
TOTAL ASH IS 3.5%. o
THE MAXIMUM CONTENT OF
ACID INSOLUBLE ASH IS 0.3% (M/M). o
THE MAXIMUM CONTENT OF
EXTRACTED OIL ACIDITY IS 1.8%, AS OLEIC ACID. |
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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), AND OTHER RELEVANT CODEX TEXTS SUCH AS CODES OF
HYGIENIC PRACTICE AND CODES OF PRACTICE. |
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THE PRODUCTS 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 AND
CONTAMINATION. |
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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 THE FOOD
THE NAME OF THE FOOD SHALL BE “TEHENA”. |
