Post on 14-Mar-2020
Annex 15 NUTRITIONAL VALUE OF FSC STANDARDISED FOOD PACKAGES &
SPECIFICATIONS
Nutritional Value of Proposed FSC Standardised Food Packages (Immediate and Long-term)
Food Basket for First 7 Days (Immediate)
Note: The above emergency food will meet more than 80% and 50% of energy and protein requirements respectively (of an adult), iron more than 100% and about one third of other nutrients. Please also refer to section 6.3 on Immediate Resource Requirements.
For Short-Term (2-8 weeks) Food Basket
RATION CONTENTS (For long-term food basket)
DAILY RATION
g/person/day
ENERGY (kcal)
PROTEIN (g) FAT (g) IRON (mg)
IODINE (µg)
VIT. A (µg RE)
RICE, POLISHED 400 1,440 28.0 2.0 6.8 0 0
PULSE (LENTILS) 60 203 16.9 0.6 5.4 0 7
VEGETABLE OIL Vit A FORTIFIED 25 221 0.0 25.0 0.0 0 450
Fortified Wheat Soy Blend Food (SUPERCEREAL - WFP SPECS.] 50 189 8.7 3.1 4.2 20 252
SALT, IODISED 5 0 0.0 0.0 0.0 300 0
SUGAR 15 60 0.0 0.0 0.0 0 0
TOTAL
555 2,113 53.6 30.7 16.4 320 709
RDA of one Adult person 2,100 52.5 40.0 22 150 500
% of RDA Supplied by Ration 101% 102% 77% 74% 213% 142%
% of Energy supplied by Protein & Fat
10.1% 13.1%
Note: The above Food basket (per person/day) meeting majority of the nutrient requirements (more than 100% of an adult requirement). Please also refer to section 6.3 on Immediate Resource Requirements.
DRY RATION CONTENTS (Food Basket for first 7 days)
DAILY RATION
g/person/day
ENERGY (kcal)
PROTEIN (g) FAT (g) IRON (mg)
IODINE (µg)
VIT. A (µg RE)
FLAT RICE (Chira) 300 1,068 19.5 3.3 20.4 0 0
MOLASES (Jaggery, sugarcane solid) 100 385 0.5 0.1 1.6 0 0
HIGH ENERGY BISCUITS [WFP SPECS.] 75
338 9 11.3 8.3 56 188
TOTAL
475 1,791 29 15 30 56 188
RDA of one Adult person 2,100 52.5 40 22 150 500
% of RDA Supplied by Ration 85 55 37 138 37 38
% of Energy supplied by Protein & Fat 6.6% 6.3%
Specifications: Below are specifications for the following commodities:
Bangladesh Biscuit
Iodized Salt
Palm Olein Oil
Rice Specification Parboiled 20%
Sugar
Super cereal plus with sugar
Super cereal with sugar
Yellow Split Peas
Annex 1
Technical Specifications of:
High Energy Biscuits
-HEB – Specification reference: HEB
Date of issue: 25th
February 2013
Version: 13.0
1. INTRODUCTION
1.1 Product purpose
WFP High Energy Biscuits (HEB) are biscuits (small baked bread or cakes) that are
supplemented with a premix of vitamins and minerals. This ready to eat food participates to
the covering of urgent needs in the acute phase of an emergency situation during which
population is not able to cook due to a lack of access to basic facilities (clean water, cooking
equipment…). Their use is also extended to a complement food ration (use as snacks) to
provide vitamins and minerals in regions/population where diet is subjected to nutritional
deficiencies. HEB can be used also to prevent micronutrients deficiency of young children
and school age children.
1.2 International Standards
WFP High Energy Biscuits shall comply, except when specified otherwise in this contract,
with the following guidelines or standards of Codex Alimentarius:
Guidelines on Formulated Supplementary Foods for Older Infants and Young
Children, CAC/GL 08-1991 of the Codex Alimentarius.
Code of Hygienic Practice for Foods for Infants and Children CAC/RCP 66 - 2008of
the Codex Alimentarius;
Recommended International Code of Practice: General Principles of Food Hygiene
CAC/RCP 1-1969 Rev 4 - 2003 including Annex “Hazard Analysis and Critical
Control Point (HACCP) System and Guidelines for its application”.
General principles for addition of essential nutrients to foods: CAC/GL 09-1987
(amended 1989, 1991), of the Codex Alimentarius.
2. RAW MATERIALS
2.1 Main ingredients
HEB shall be manufactured from fresh and good quality, free from foreign materials,
substances hazardous to health, excessive moisture, insect damage and fungal contamination
and shall comply with all relevant national food laws and standards.
Requirements for the raw materials are:
Wheat flour should conform to Codex STAN 152-1985.
Soy flour/soy protein should conform to Codex STAN 171-1989 (for soy) or
Codex STAN 175-1989 (for soy protein).
Sugar should conform to Codex STAN 212-1999.
Additives
- Lecithin shall be in proportion as specified in the Codex STAN 074-1981.
- Raising (SODA) agent as specified in the codex STAN 074-1981, the maximal value
is determined by the GMP principles.
- Shortening: Only shortening derived from palm oil is allowed (Dalda) as per codex
STAN 074-1981.
- Other additives must comply with codex STAN 192-1995 and codex STAN 074-1981.
NO FLAVOURING AGENT IS ALLOWED IN THE BISCUIT
Raw materials must be stored under dry, ventilated and hygienic conditions. Only safe
insecticides (i.e. phosphine) may be used for fumigation control. Where needed,
fumigation must be performed by certified operators. Guidelines available on:
(http://foodquality.wfp.org/Portals/0/Fumigation%20SOP%20WFP.swf).
2.2 Vitamins and minerals
Complete micronutrient premixes must be purchased from a WFP approved supplier:
BASF (Stern Vitamin), DSM, Fortitech, Nicholas Piramal, Hexagon Nutrition or their
authorized dealers and GAIN premix facility. Addresses of premix suppliers are on
http://foodquality.wfp.org
WFP will arrange to procure and store the required quantity of Vitamin & Mineral
Premix at Dhaka and the supplier shall transport it to their premises. Any delay in
receiving the premix is on supplier’s account.
Premixes must be stored in a dry, cool and clean place where the temperature is a
Maximum of 25oC.
3. PROCESSING
3.1 Formula
HEB is manufactured according to the formula that supplier usually used for the
production of their normal biscuit.
3.2 Food safety and risk assessment at manufacturing premises
For compliance with Codex standards the processor must be able to demonstrate by
principle and practice the adoption, implementation and recording of:
Good Manufacturing Practice
Hazard Analysis Critical Control Point program
In this context an appointed WFP Inspector / Quality Surveyor is entitled to visit the
factory without prior notice during any period when WFP product is being manufactured
to check that the GMP and HACCP systems are in place. The Inspector /Quality Surveyor
may request to see:
Records (i.e. names of people in charge of the process and quality control,
temperatures of the process, mixing times / quantity, cleaning schedules, etc).
Procedures (e.g. cleaning, personnel hygiene, HACCP, sampling and analysis).
Instructions (e.g. process instructions, cleaning instructions).
The quality manual for the process or factory.
The manufacturer must be registered under national food law as a processor of foods for
human consumption.
4. PRODUCT SPECIFICATIONS
4.1 Moisture content 4.5% maximum
4.2 Nutritional value: it shall contain the following nutritional value per 100 g
dry matter:
Energy 450 kcal minimum
Protein 10-15 g (N x 6.25)
Fat 15 g minimum
Sugar 10-15 g
Fiber 2.3 g maximum
Ash (total): 305g maximum
Variation in nutrient specification
The variation of the final product with respect to contents of fat shall not minus five
percent of the specified value using standard analytical techniques. The moisture and
fiber should not exceed five percent of the specified values. Products not meeting this
requirement are liable for rejection.
4.3 Micronutrient supplement
HEB must be fortified to provide the following net micro nutrient supplement per
100g of finished product:
Table 1: Micronutrient rate and chemical form
Target Chemical form
Range Chemical form
Vitamin A-Retinol 250 μg Palmitate 250 CWS
Vitamin B1 0.5 mg Thiamine mononitrate
Vitamin B2 0.7 mg Riboflavin
Niacin 6 mg Nicotinamide
Pantothenic acid 3 mg Calcium d-pantothenate
Vitamin B6 1. mg Pyridoxin hydrochloride
Folic acid 80 μg Folic acid
Vitamin B12 2 μg Vitamin B12 – 1% in manitol
Vitamin C 20 mg Ascorbic acid coated
Vitamin D 1.9 μg Vit D3 100 CWS
Vitamin E 5 mg Vit E 50 CWS
Calcium: 250 mg Calcium carbonate
Magnesium 150 mg As magnesium oxide
Iron: 11 mg Ferrous fumarate
Iodine 75 μg Potassium iodate
The permitted variation in premix content is -10 to +15% for added vitamins and +/-
10% for added minerals.
Note: Variable levels of micronutrients (i.e iron, zinc, calcium etc.) naturally present in
raw materials may lead variable of micronutrients in finished product.
4.4 Microbiology
The following levels of microbiological contamination in the finished product shall not
be exceeded:
Table 2: Limit of micro-organisms in HEB
Microorganisms Maximum levels
Mesophyllic aerobic bacteria 10,000 cfu per g
Coliforms 10 cfu per g
Escherichia coli 0 per 10 g
Salmonella 0 per 25g
Staphylococcus <10 cfu per g
Bacillus cereus 10 per g
Enterobacter sakazakii 0 per 10 g
Yeasts and moulds 100 per g
4.5 Additional Requirements
Organoleptic: it shall have a pleasant smell and palatable taste.
Peroxide value: shall not be above 10 meq/kg of fat.
Logo: Each biscuit must have ‘WFP’ logo on it.
Weight: One packet of biscuit should weigh 75gm net. One hundred small packets shall be
packed in one carton, containing 7.5 kg biscuits net.
Shelf life: it shall retain above qualities for 12 months from date of manufacture when
stored dry at ambient temperatures prevalent in the country of destination.
Safety
HEB shall be free from objectionable matter; not contain any substances originating
from micro-organisms or any other poisonous or deleterious substances, heavy metals
or pesticide residues, in amounts which may represent a hazard to health.
- Toxins
permitted level of aflatoxin M1: < 0.5 ppb
- Heavy Metals
Arsenic (As) < 0.10 ppm
Cadmium (Cd) < 0.10 ppm
Lead (Pb) < 0.02 ppm
Mercury (Hg) < 0.20 ppm
- Pesticide residues
Carbamate < 10 ppb
Organochlorine < 10 ppb
Organophosphorus < 10 ppb
Pyrethroid < 10 ppb
Other requirements
Free from radioactivity
Free from Genetically Modified Organisms (GMO) (if required by the contract)
Suppliers shall have to check the quality of their product and guarantee that HEB
is ‘fit for human consumption’
5. PACKAGING
Cartons:
In strong cardboard cartons suitable for multiple handling.
The carton shall be new and strongly made with corrugated semi-kraft 5 ply paper
board cartons. Cartons must be 5-ply and with four colored specified printing. Our
suggested formation is 165gsm+ 120gsm + 165gsm + 120gsm+ 165gsm (three liners
and two flutings). 100 of these to be packed in one carton box of 7.5 kg & 5kg net
with necessary marking (ref. below 6. Marking)
75 grams x 100 packets = 1 carton (7.5 kg) net weight.
50 grams x 100 packets = 1 carton (5 kg) net weight.
N.B. About 15-20 bags of silica gel of at least 1 Kg each should be placed in each container
in order to absorb moisture. In addition craft paper should be laid to all sides of the container.
Packets: Individual packages of 75 & 50gram
Option 1 12 micron PE + 25 micron MCPP
Option 2 20 micron BOPP + 25 micron MCPP
Option 3 20 micron BOPP + 20 micron MCPP
6. MARKING
Cartons:
Cartons shall be marked at seller’s expense with the following information:
In letters measuring 1.0 to 1.5 cm on the cartons:
Production Date (month/year)
Best Before Date (month/year)
Ingredients , Nutritional information per 100 g
This product contains no lard
HALAL AND FREE FROM ANIMAL FAT
Not for individual sale
"World Food Programme’
WFP logo (in letters of 5 cm)
Net weight
Full name and Address of the manufacturer
An arrow in red colour indicating the top
Batch Number
Individual Packet:
75 & 50 grams individual packages to be marked with the following information:
World Food Programme
WFP logo
‘Gift of xxxx’ (donor to be advised later)
Nutrition information: Calories, minerals, vitamins per 100g of product.
“This product contains no lard”
“Not for individual sale”
Production Date (month/year)
Best before Date (month/year)
WFP Project Number
Fortified High Energy Biscuits
Net Weight
Ingredients
Batch Number
Country of Origin
Name of Manufacturer with local address of the factory
Packet: a) One side in Engligh Annex 4
b) Other side in Bangla Annex 5
'NOTE: Batch Number: definitive quantity of a commodity produced essentially
under the same conditions, e.g. raw materials, personnel, etc. Each batch should be
identified with a unique number that will not be repeated in the future. For each
contract, the supplier must provide a list of batch numbers to WFP.'
7. STORING
HEB must be stored under dry, ventilated and hygienic conditions.
8. ANALYTICAL REQUIREMENTS The principal tests in table 3 must be performed in order to check if the quality of HEB
meets above requirements. Additional analyses shall be defined in case of further quality
assessment.
Table 3: List of compulsory tests and reference methods
No. Tests Limits
1 Moisture content Max 4.5 %
2 Energy (by calculation) Min 450 kcal/100g
3 Protein 10.0-15.0 g/100g
4 Fat Min 15.0 g/100g
5 Sugar (total) 10.0-15.0 g/100g
6 Crude fiber Max 2.3g/100g
7 Ash (total) Max 3.5 g/100g
8 Vitamin A-Retinol 250 mcg/100g
9 Iron 11 mg/100g
10 Mesophyllic aerobic bacteria Max 10,000 cfu per g
11 Coliforms Max 10 cfu per g
12 Escherichia coli Absent in 10 g
13 Salmonella Absent in 25g
14 Staphylococcus aureus <10 cfu per g
15 Bacillus cereus Max 10 cfu per g
16 Yeasts and moulds Max 100 cfu per g
19 Peroxide value Max 10 meq/kg fat
20 Organoleptic (smell, taste, color)
and broken
Pleasant smell and palatable taste,
typical color, breakage percentage
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Technical Specifications for
IODIZED SALT
Specification reference: Iodized Salt
Version: 13.1
Date of issue: 26 March 2013
Developed: Van Hoan NGUYEN, OSPFQ-WFP
Reviewed: Shane PRIGGE, OSPFQ-WFP
Approved: Shane PRIGGE, OSPFQ-WFP
1. SCOPE
This specification applies to Iodized Salt distributed by WFP.
2. RAW MATERIALS
2.1 Salt
Salt used for Iodized Salt conforms to Codex Standard for Salt (CODEX STAN 150-1985,
Rev. 1-1997).
2.2 Iodine Source
Potassium iodate (KIO3) added in salt shall be of food grade quality and conform to all
applicable Codex standards.
Iodized Salt producers should purchase potassium iodate from WFP approved premixes
suppliers: BASF (Stern Vitamin), DSM, Fortitech, Nicholas Piramal, Hexagon Nutrition or
their authorized dealers and GAIN premix facility. Addresses of premix suppliers are on
http://foodquality.wfp.org
3. PROCESSING
The production of salt shall only be performed by reliable manufacturers having the
knowledge and the equipment requisite for the adequate production of food grade salt.
For compliance with Codex standards the manufacturers must be able to demonstrate by
principle and practice the adoption, implementation and recording of:
- Good Manufacturing Practice
- Hazard Analysis Critical Control Point program
The manufacturer must be registered under national food law as a manufacturer of foods for
human consumption.
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4. PRODUCT SPECIFICATION
4.1 General requirements
Iodized Salt is dried, sieved, edible and iodized for human consumption.
Sodium chloride as NaCl: min 97.0 % (on dry matter)
Moisture content: max 3.0% (m/m)
Water insoluble matter: max 0.2 % (m/m)
Iodine: 30.0 – 50.0 mg/kg (means 50 – 84mg of potassium iodate per kg of salt)
Colour: shall be white and 10 g of salt in 100 ml water shall give a colourless solution
having a neutral reaction.
4.2 Particle size distribution
Regular salt
- min 85 % pass through 1.00 mm sieve
- max 20 % pass through 0.212 mm sieve
Otherwise: particle size will be specified in the purchase contract.
4.3 Food additives
Food additives listed in Tables 1 and 2 of the Codex General Standard for Food Additives
(CODEX STAN 192-1995) in Food Category 12.1.1 (Salt) may be used in foods subject to
this standard.
All additives used shall be of food grade quality.
4.4 Chemical contaminants
Contaminants in the Iodized Salt shall not exceed the following levels:
Table 1: Limit of chemical contamination in Iodized Salt
Item Maximum limit
Alkalinity (as Na2CO3) 0.1 % (m/m)
Acid insoluble matter 0.15 % (m/m)
Sulphate (as SO4) 0.5 % (m/m)
Arsenic 0.5 mg/kg
Copper 2.0 mg/kg
Lead 2.0 mg/kg
Cadmium 0.5 mg/kg
Mercury 0.1 mg/kg
Calcium 0.5 % (m/m)
Tin (as Sn) 100.0 mg/kg
Iodized Salt shall not contain other contaminants and toxins in amounts which may represent
a hazard to health.
5. PACKAGING
Iodised salt shall be packed in air tight bags of either high density polyethylene (HDPE) or
polypropylene (PP) (laminated or non-laminated) or LDPE-lined jute bags (Grade 1803 DW
jute bags lined with 150 gauge polyethylene sheet).
Marking: as per contractual agreement.
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6. STORING
Iodized Salt must be stored under dry, ventilated and hygienic conditions.
7. ANALYTICAL REQUIREMENTS
The principal tests in table 2 must be performed in order to check if the quality of Iodized Salt
meets above requirements. Additional analyses shall be defined in case of further quality
assessment.
Table 2: List of test/analysis
No Parameter Limit Analytical method
(or equivalent)
1 Organoleptic - Normal smell
- Colour: white
- 10g of salt in 100ml water
shall give a colourless solution
having a neutral reaction
2 Particle size - min 85 % pass through 1.00
mm sieve
- max 20 % pass through 0.212
mm sieve
Or: as per specified in the
purchase contract.
3 Sodium chloride (NaCl) Min 97.0 % (m/m, on dry
matter) ISO 2481
4 Moisture content Max 3.0 % (m/m) ISO 2483:1973
5 Water insoluble matter Max 0.2 % (m/m) ISO 2479
6 Iodine 30.0 – 50.0 mg/kg ESPA/CN 109/84
7 Alkalinity (as Na2CO3) Max 0.1 % (m/m) ISO 3196
8 Acid insoluble matter Max 0.15 % (m/m) ISO 2479
9 Sulphate (as SO4) Max 0.5 % (m/m) ISO 2480
10 Arsenic (As) Max 0.5 mg/kg ECSS/SC 312-1982
11 Copper (Cu) Max 2.0 mg/kg ECSS/SC 144-1977
12 Lead (Pb) Max 2.0 mg/kg ECSS/SC 313-1982
13 Cadmium (Cd) Max 0.5 mg/kg ECSS/SC 314-1982
14 Mercury (Hg) Max 0.1 mg/kg ECSS/SC 312-1982
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Technical Specifications for the manufacture of:
Fortified refined bleached deodorized Palm Olein -PALM OLEIN-
Specification reference: Palm Olein Version: 2.0 Date of issue: 20th May 2011
1. INTRODUCTION
1.1 Product type
Palm Olein is the liquid fraction obtained by fractionation of palm oil which is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis guineensis). Palm Olein distributed by WFP is fortified with vitamin A and vitamin D in proportions described in product specifications.
1.2 Standards and recommendations
Palm Olein shall be manufactured in accordance with: “Recommended International Code of Practice: General Principles of Food Hygiene”, CAC/RCP 1-1969 Rev 3 1997 Amended (1999) including Annex “Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application”.
2. RAW MATERIALS
2.1 Palm Oil The palm oil utilized for extraction shall conform to Codex STAN 210-1999.
2.2 Vitamins
Fortified vitamins (vitamin A and D) shall conform to Codex Standard CAC/GL 09-1987- General principles for the addition of essential nutrients to foods.
Vitamin premix should be purchased from a WFP approved suppliers: BASF (Stern Vitamin), DSM, Fortitech, Nicholas Piramal, Hexagon Nutrition or their authorized dealers and GAIN premix facility. Addresses of premix suppliers are on http://foodquality.wfp.org Vitamin premix must be stored in a dry, cool and clean place where the temperature is a maximum of 25oC.
3. PROCESSING
Fortified Palm Olein production must respect the national and international code practice for processing of this commodity.
For compliance with Codex standards, the processor must be able to demonstrate by principle and practice the adoption, implementation and recording of:
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Good Manufacturing Practice Hazard Analysis Critical Control Point program
In this context an appointed WFP Inspector / Quality Surveyor is entitled to visit the factory without prior notice during any period when WFP product is being manufactured to check that the GMP and HACCP systems are in place. The Inspector / Quality Surveyor may request to see: Records (i.e. names of people in charge of the process and quality control, temperatures of
the process, mixing times / quantity, cleaning schedules, etc). Procedures (e.g. cleaning, personnel hygiene, HACCP, sampling and analysis). Instructions (e.g. process instructions, cleaning instructions). The quality manual for the process or factory.
The producer must be registered under national food law as a processor of foods for human consumption. In addition, the producer must have a legal authorization to produce this commodity in the country where the factory is located.
4. PRODUCT SPECIFICATIONS
4.1. Main requirements Specification Recommended value
Organoleptic Neutral/bland taste; absence of foreign odours and flavours Moisture and volatile matter 0.2% maximum Insoluble impurities 0.05% maximum Free fatty acid 0.1% maximum expressed as palmitic acid Acid value 0.6 mg maximum of KOH/g oil Color 5-1/4 inch Lovibond cell
Red: 3 maximum Yellow: 30 maximum
Soap content 0.005% maximum Peroxide value 2 milliequivalents maximum of active oxygen per kg
oil Melting point 24°C maximum Saponification value 194 - 202 mg KOH per g oil Iodine value 55 - 60 g per 100g oil Unsaponifiable matter 1.3% maximum Refractive index (ND 40oC) 1.458 – 1.460 Relative density (40oC /water at 20°C)
0.889 – 0.920
Authorized additives -Butylated hydroxyanisol -Butylated Hydroxytoluene
- 175 mg/kg maximum - 75 mg/kg maximum
Vitamin A 24000– 36000 UI per kg oil Vitamin D 2400 – 3600 UI per kg oil
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4.2 Additional Requirements
Palm Olein shall meet the following additional requirements: Shelf life: it shall retain above qualities for at least one year from date of manufacture when stored dry at ambient temperatures prevalent in the country of destination Safety: it shall be free from objectionable matter; not contain any substances originating from micro-organisms or any other poisonous or deleterious substances such as anti-nutritional factors, heavy metals or pesticide residues, in amounts which may represent a hazard to health.
o Heavy metals Lead (Pb) Max 0.1 ppm Arsenic (As) Max 0.1 ppm Iron (Fe) Max 1.5 ppm Cooper (Cu) Max 0.1 ppm
o Polycyclic Adromatic Hydrocarbures (PAH) PAH heavy Max 5 ppb PAH total Max 25 ppb Benzo(a)pyrene Max 2 ppb
o Free from radioactivity o Free from Genetically Modified Organisms (GMO) (if required by the
contract).
5. PACKAGING Palm Olein can either be packaged into 3 to 5 liters jerry cans or bottles of 1 to 1.5 liters, to constitute the primary packaging. The secondary packaging is cartons to facilitate transportation and storage.
5.1 Primary packaging
Jerry cans The plastic containers must be of High Density Polyethylene (HDPE), with heat-sealed membranes and screw-top lids. They shall be made by blow-molding and be seamless so that they can not leak (except at the closure) unless ruptured. The containers must be suitable for foodstuffs, have stoppers fitted with safety devices and must be hermetically sealed. The containers shall have two flat walls, a built-in handle and a screw top.
Specifications:
- Material: HDPE
- Color: white/translucent - Net weight per empty jerry can: 200 gm minimum for 5 liters jerry cans. - Rated capacity: 3.0 or 5.0 liters - Screw cap with inner plug - Typical wall thickness: 1.0 mm (middle of side panels)
PET bottles Bottles for Palm Olein must be made of Polyethylene Terephtalate (PET). They shall be hermetically closed thanks to a safety device. PET bottles shall be suitable for foodstuff, clean and free from any abnormal odor.
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5.2 Carton
Bottles and jerry cans are disposed into cartons. They should be new, strong cardboard cartons containing either 4 to 6 jerry cans of 3 to 5 liters or 12 to 15 bottles of 1 or 1.5 liters. Cartons should be manufactured from well constructed single wall, luted paper, corrugated board with a specific weight of approximately 750 grams per square meter. This specific weight corresponds to a carton weight of approximately 560 grams for golding.
- Cartons should have burst strength (edge crush test) of approximately 44 pounds per square inch or 3.2 kg/ cm2 or equivalent.
- Carton seams should be glued. - Substance of cartons 275-120-275 (750 grams per m2).
Dunnage of strong sheets, plywood has to be placed inside each container at every three layer of cartons to provide the required stacking strength.
6. MARKING
6.1 On jerry cans or bottles.
The following information should be available on bottles and cans Name of the product: Net content: Name and address of the supplier (including country of origin). Batch number (or SI). Production date. Additional marking as per contractual agreement.
6.2 On cartons
The following information should be available on each carton:
Name of the product: Number of unit per carton Name and address of the supplier (including country of origin). Production date. Additional marking as per contractual agreement.
7. STORING
Palm Olein must be stored under dry, ventilated and hygienic conditions.
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8. ANALYTICAL REQUIREMENTS
Table 1: List of compulsory tests and reference methods
No Test Recommended value Reference method*
1 Organoleptic Neutral/bland taste; absence of foreign odours and flavours
2 Moisture and volatile matter
0.2% maximum ISO 662:1998 AOCS Ca 2d-25 IUPAC 2.601
3 Insoluble impurities 0.05% maximum ISO 663:2007 AOCS Ca 3a-46 IUPAC 2.604
4 Free fatty acid 0.1% maximum expressed as palmitic acid
ISO 18395:2005 AOCS Ca 5a-40 AOAC 940.28
5 Acid value 0.6 mg maximum of KOH/g ISO 660:2009 AOCS Cd 3d-63
6 Color 5-1/4 inch Lovibond cell Red: 3 maximum Yellow: 30 maximum
AOCS Cc 13b-45 BS 684-1.14:1998
7 Soap content
0.005% maximum AOCS Cc 15-60 BS 684 Section 2.5
8 Peroxide value
2 milliequivalents maximum of active oxygen per kg of oil
ISO 3960:2007 BS 684-2.14:2001 AOCS Cd 8-53 AOAC 965.33 IUPAC 2.501
9 Melting point 24°C maximum AOAC 920.156 ISO 6321:2002
10 Saponification
194 - 202 mg KOH per g oil
ISO 3657:2002 AOCS Cd 3-25
11 Iodine value
55 - 60 g per 100g oil ISO 3961:2009 AOAC 993.20 IUPAC 2.205
12 Unsaponifiable matter
1.3% maximum
ISO 18609:2000 ISO 3596:2000 AOCS Ca 6a – 40 IUPAC 2.401
13 Refractive index (ND 40oC)
1.458 – 1.460 ISO 6320:2000 AOCS Cc 7-25 AOAC 921.08, IUPAC 2.102
14 Relative density (40oC /water at 20°C)
0.889 – 0.920 AOCS 10c-95 IUPAC 2.101
15 Vitamin A 24000– 36000 UI per kg oil 16 Vitamin D 2400 – 3600 UI per kg oil
* or equivalent
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Technical Specifications for
PARBOILED RICE 20%
Specification reference: Parboiled Rice 20%
Version: V13.0
Date of issue: 20 September 2013
Developed: Van Hoan NGUYEN, OSPFQ- WFP
Reviewed: Shane PRIGGE, OSPFQ- WFP
Approved: Shane PRIGGE, OSPFQ- WFP
1. SCOPE
This specification is applied for Parboiled Rice – 20%, that WFP purchases and distributes to
beneficiaries.
2. DEFINITIONS
Rice means non-glutinous and glutinous rice (Oryza sativa L.) in whatever form.
Paddy means rice that is not yet dehusked.
Parboiled rice means non-glutinous rice that has passed through the parboiling process and
has its bran removed.
Part of rice kernels means each part of the whole kernel that is divided lengthwise in to 10
equal parts.
Whole kernels mean rice kernels that are in whole condition without any broken part,
including the kernels that have length as from 9 parts onward.
Head rice means broken kernels whose lengths are more than 5 parts but have not reached
the length of the whole kernel. This includes slit kernels that retain the area as from 80% of
the whole kernel.
Brokens means broken kernels that have the length not reaching the length of Head rice (>5
parts) and not passing through round hole metal sieve No 7 (sieve that is 0.79mm thick and
with hole diameter of 1.75mm)
Small brokens mean small broken kernels that pass through round hole metal sieve No 7
(sieve that is 0.79mm thick and with hole diameter of 1.75mm).
Red kernels mean rice kernels that have red bran covering the kernels wholly or partly.
Yellow kernels mean rice kernels that have some parts of the kernels turn yellow obviously.
Black kernels means parboiled rice kernels that are black for whole kernels, including
kernels that are dark brown for the whole kernels.
Partly black kernels mean parboiled rice kernels that have black or brown dark area on the
kernels as from 2.5 parts onward but not reaching the whole kernels.
Peck kernels mean parboiled rice kernels that have obviously black or dark brown area on
the kernels not reaching 2.5 parts.
Damaged kernels mean kernels that are previously damaged as can be seen by the naked
eyes due to moisture, heat fungi, insects or other.
White glutinous rice means rice that is obtained by removing bran from Cargo glutinous rice
Under milled kernels mean milled rice kernels that have the milling degree below that
specified for each grade of rice.
2 / 3
Undeveloped kernels mean kernels that do not develop normally as should be, and are flat
without starch.
Immature kernels mean rice kernels that are light green, obtained from immature paddy.
Other seeds mean seeds of other plants than rice kernels.
Foreign matter means other matter than rice. This includes rice husk and bran detached from
rice kernels.
Milling degree means the degree to which the rice is milled.
Ordinarily milled is the removal of some portions of bran only.
3. REFERENCE
Codex standard for rice CODEX STAN 198-1995
Thai Rice Standards, BE 2540.
4. SPECIFICATION
4.1 General requirements
Rice shall be fresh, free from abnormal flavours, odours, live insects. The main requirements
for rice are:
Moisture 14.0% m/m max.
Short grain (≤ 6.2 mm) 30.0% m/m min.
Whole kernels 65.0% m/m max.
Total Brokens (including Brokens not passing through
sieve No. 7 and Small brokens) 23.0% m/m max.
Small brokens 1.5.0% m/m max.
Red and/or Under milled kernels 6.0% m/m max.
Yellow kernels 2.5% m/m max.
Black kernels 0.6% m/m max.
Total partly black and Peck kernels 4.25% m/m max.
Partly black kernels 2.75% m/m max.
Damaged kernels 1.5% m/m max.
White glutinous rice 2.5% m/m max.
Undeveloped, Immature kernels, Other seeds and
Foreign matter (singly or combined) 0.85% m/m max.
Paddy 10grains/kg max.
Milling degree Ordinarily milled
Crop year As per contractual
If required by recipient country, Rice needs to be obtained from non-genetically modified
varieties.
4.2 Contaminants
4.2.1 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.
4.2.2 Pesticide residues
Rice shall comply with those maximum residue limits established by the Codex Alimentarius
Commission for this commodity.
3 / 3
4.3 Hygiene
4.3.1 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
Recommended International Code of Practice – General Principles of Food Hygiene
(CAC/RCP 1-1969), and other Codes of Practice recommended by the Codex
Alimentarius Commission which are relevant to this product.
4.3.2 To the extent possible in good manufacturing practice, the product shall be free from
objectionable matter.
4.3.3 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; and
– shall not contain any substance originating from micro-organisms, including fungi,
in amounts which may represent a hazard to health.
5. ANALYTICAL REQUIREMENTS
The principal tests in table 1 must be performed in order to check if the quality of the Rice
meets above requirements. Additional analyses shall be defined in case of further quality
assessment.
Table 1: List of compulsory tests and reference method
No Analyses/tests Limit Reference method (or
equivalent)
1 Moisture 14.0% m/m max. ISO 711-2009
2 Short grain (≤ 6.2 mm) 30.0% m/m min. Visual examination
3 Whole kernels 65.0% m/m max. Visual examination
4
Total Brokens (including Brokens not
passing through sieve No. 7 and Small
brokens)
23.0% m/m max. Visual examination
5 Small brokens 1.5.0% m/m max. Visual examination
6 Red and/or Under milled kernels 6.0% m/m max. Visual examination
7 Yellow kernels 2.5% m/m max. Visual examination
8 Black kernels 0.6% m/m max. Visual examination
9 Total partly black and Peck kernels 4.25% m/m max. Visual examination
10 Partly black kernels 2.75% m/m max. Visual examination
11 Damaged kernels 1.5% m/m max. Visual examination
12 White glutinous rice 2.5% m/m max. Visual examination
13
Undeveloped, Immature kernels,
Other seeds and Foreign matter
(singly or combined)
0.85% m/m max. Visual examination
14 Paddy 10grains/kg max. Visual examination
15 Milling degree Ordinarily milled Visual examination
16 GMO (only if required)
Negative (< 0.9%
of GMO material)
Technical Specifications for:
WHITE SUGAR
ICUMSA 150
Specification reference: White Sugar
Version: V1.1
Date of issue: 01/06/2010
1. SCOPE
This specification applies to White Sugar distributed by WFP.
2. PRODUCT SPECIFICATION
2.1 General requirements
White Sugar is sound, fair and marketable quality, dry, in homogeneous granulated, free-flowing crystals. The white crystal cane sugar is from a crop of the year. White sugar of the standard quality shall have the following characteristics:
Polarization: 99.7% min Moisture content: 0.08% max Invert sugar content: 0.04% max Conductivity ash: 0.08% max Colour of the solution: 150 ICUMSA units max Radiation: Within internationally accepted limits
2.2 Food additives
Sulphur dioxide: 15 mg/kg max.
Anti caking agents: maximum level of 1.5 m/m singly or combination of following agents is permitted to used in White Sugar.
- Calcium phosphate, tribasic - Magnesium carbonate - Silicon dioxide, amorphous (dehydrated silica gel) - Calcium silicate
- Magnesium trisilicate - Sodium aluminosilicate - Calcium aluminosilicate
2.3 Microbiological
Microbiological contamination in the White Sugar shall not exceed the following levels:
Table 1: Limit of microorganisms in White Sugar
Item Maximum limit (cfu/g) Total bacteria 100 E. Coli 30 Mould 25 Salmonella Not detected Staphylococcus Aureus Not detected Shigella Not detected Streptococcus Hemolytica Not detected
2.4 Chemical contaminants and toxins
Contaminants and toxins in the White Sugar shall not exceed the following levels:
Table 2: Limit of microorganisms in White Sugar
Item Maximum limit (mg/kg) Sulphur dioxide (SOsub2) 15 Arsenic (As) 0.5 Lead (Pb) 0.5
White Sugar shall not contain other contaminants and toxins in amounts which may represent a hazard to health.
5. PACKAGING
50 Kg net new sacks made of anti-slip, woven PP with a minimum weight of 85g/m2, with a polyethylene inner pocket welded to the bottom, 50 microns LPDE of 30 microns HPDE. Sacks made of woven PP are to be given a special food-grade "ultraviolet" treatment. The lower and upper edges are to be stitched together with the PE sack. They should correspond to EN standards 277. Two (2%) percent spare bags printed with the requested marking must be shipped along with the cargo and included in the price.
6. STORING
White Sugar must be stored under dry, ventilated and hygienic conditions.
7. ANALYTICAL REQUIREMENTS
No Item Limit Method General requirements 1 Polarization 99.7% min ICUMSA method GS 2/3-
1(1994), AS 4185:1994 2 Moisture content 0.08% max ICUMSA method 2/1/3/9-15 3 Invert sugar content 0.04% max ICUMSA (1997) GS 2/3-5 4 Conductivity ash 0.08% max ICUMSA method GS 2/3-
17(2002) 5 Colour of the solution 150 ICUMSA units max ICUMSA method GS 2/3-
10(2007) Microbiological Max (cfu/g) 6 Total bacteria 100 ICUMSA Methods Book –
GS2/3-41 (1994); GS2/3-47 (1994)
7 E. Coli 30 ICUMSA Method GS 2/3-43 (1998)
8 Mould 25 ICUMSA Method GS 2/3-47 (1998)
Chemical contaminants and toxins Max (mg/kg) 9 Sulphur dioxide (SOsub2) 15 ICUMSA Method GS 2/3/9-25
(2007), AOAC 952.13 10 Arsenic (As) 0.5 UMSA Method GS 2/1/3-27
(1994), AOAC 997.15 11 Lead (Pb) 0.5 ICUMSA (1998) GS 2/3-35 /
NMKL 135 (1990) / EN 1988-2 (1998)
1/8
Technical Specifications for the manufacture of:
SUPER CEREAL plus
WHEAT SOYA BLEND
Specification reference: SUPER CEREAL plus- Wheat Soya Blend
Version: 13.0
Date of issue: 17 June 2013
Developed: Van Hoan NGUYEN, OSPFQ-WFP
Reviewed: Shane PRIGGE, OSPFQ-WFP
Approved: Shane PRIGGE, OSPFQ-WFP
1. INTRODUCTION
1.1 Product purpose
SUPER CEREAL plus- Wheat Soya Blend is a product preferred for young children aged
6months – 2 years. The product is to be used as a complement to breastfeeding. The product
is NOT a breast-milk replacer.
1.2 Product type
SUPER CEREAL plus- Wheat Soya Blend is prepared from heat treated wheat and de-
hulled soya beans, sugar, dried skim milk, refined soya bean oil, vitamins and minerals. If
SUPER CEREAL plus- Wheat Soya Blend is consumed as a porridge or gruel, it should be
prepared by mixing an appropriate proportion of flour and clean water (i.e. 50g of SUPER
CEREAL plus- Wheat Soya Blend with 250 g of water) followed by a boiling time at
simmering point from five to ten minutes.
1.3 Standards and recommendations
SUPER CEREAL plus shall comply, in terms of raw materials, composition or manufacture,
except when specified otherwise in the contract, with the following guidelines or standards of
Codex Alimentarius.
Guidelines on Formulated Supplementary Foods for Older Infants and Young Children,
CAC/GL 08-1991 of the Codex Alimentarius.
Code of Hygienic Practice for Foods for Infants and Children CAC/RCP 66 - 2008 of the
Codex Alimentarius;
Recommended International Code of Practice: General Principles of Food Hygiene
CAC/RCP 1-1969 Rev 4 - 2003 including Annex “Hazard Analysis and Critical Control
Point (HACCP) System and Guidelines for its application”.
General principles for addition of essential nutrients to foods: CAC/GL 09-1987 (amended
1989, 1991), of the Codex Alimentarius.
2. RAW MATERIALS
2.1 Main ingredients
SUPER CEREAL plus- Wheat Soya Blend shall be manufactured from fresh wheat grain
and soy beans of good quality, free from foreign materials, substances hazardous to health,
2/8
excessive moisture, insect damage and fungal contamination and shall comply with all
relevant national food laws and standards. Sugar, dried milk powder and soya bean oil shall be
of optimal food quality and meet the Codex standards for these commodities. Requirements
for the raw materials are:
Wheat
Conform to Codex STAN 199-1995.
Soya beans
Conform to Codex STAN 171-1989 (Rev.1-1995).
Be obtained from non-genetically modified varieties (if required by the contract).
Be de-hulled (minimum of 85% hull removal).
Wheat and soya beans must be stored under dry, ventilated and hygienic conditions. Only safe
insecticides (i.e. phosphine) may be used for fumigation control. Where needed, fumigation
must be performed by certified operators.
Sugar
Conform to Codex STAN 212-1999. To meet particle size specification 100% through a
1000 microns screen, 95% through a 600 microns screen.
Dried Skim Milk
Conform to Codex STAN 207-1999
To meet particle size specification 100% through a 1000 microns screen, 95% through a
600 microns screen.
To be provided with a certificate of analysis confirming absence of melamine.
Refined Soya Bean Oil
Conform to Codex STAN 210-1999. Only refined-deodorised-bleached oils are acceptable.
2.2 Vitamins and minerals
Micronutrient premixes are used at the following rate per metric ton of finished product:
2.0 kg of vitamin premix (FBF-V-13).
12.3 kg of Dicalcium Phosphate Anhydrous.
And 2.7 kg of Potassium chloride.
Requirements Potassium chloride and Dicalcium Phosphate Anhydre are:
Must meet at least food chemical codex.
Particle size for Potassium chloride min 60% < 250 μm (microns).
Dicalcium Phosphate Anhydrous, compliant with food chemical codex, min 95%<250
micron, total aerobic viable count <1000 CFU/g, yeast<10 CFU/g, mould <100 CFU/g,
and enterobacteria negative in 1 g.
The composition of micronutrient premixes premix is presented in product specification.
Complete micronutrient premixes must be purchased from a WFP approved supplier: BASF
(Stern Vitamin), DSM, Fortitech, Nicholas Piramal, Hexagon Nutrition or their authorized
dealers and GAIN premix facility. Addresses of premix suppliers are on
http://foodqualityandsafety.wfp.org
Micronutrient premixes must be delivered to the processor of SUPER CEREAL plus- Wheat
Soya Blend with a complete Certificate of Analysis as well as with a Proof of purchase of
premixes. The two documents must be presented with other documents for payment.
Micronutrient premixes must be stored in a dry, cool and clean place.
3/8
3. PROCESSING
3.1 Formula
SUPER CEREAL plus-Wheat Soya Blend is manufactured according to the following
formula:
Table 1: SUPER CEREAL plus- Wheat Soya Blend
No
Ingredients Percentage (by weight)
1 Wheat 52.30
2 De-hulled soya beans 25.00
3 Refined soya bean oil 4.00
4 Dried skim milk powder 8.00
5 Sugar 9.00
6 Vitamin/Mineral FBF-V-13 0.20
7 Dicalcium Phosphate anhydrous 1.23
8 Potassium chloride 0.27
To ensure that the nutritional targets for protein, fat and fibre are met, the processor should
check the protein, fat and fibre content of de-hulled soya and if necessary make adjustments
to the ratio of wheat to soya in the formulation.
3.2 Method of processing
SUPER CEREAL plus- Wheat Soya Blend shall be processed as a partially pre-cooked food
under conditions which permit improvements in the digestibility of starches and proteins and
in particular the de-activation of trypsin inhibitors in soya as indicated by the urease test.
Preferred heat treatments include wet extrusion and dry extrusion.
3.3 Processing guidelines
General process guidelines are provided in WFP handbook: Fortified Blended Food – Good
Manufacturing Practice and HACCP Principles; available on http://foodqualityandsafety.wfp.org
3.4 Homogeneity of micronutrients
Theoretical calculations indicate that a mixing system with a Coefficient of Variation of 10%
using iron as the indicator element, will enable product to meet the above variation target on
95%, provided that all conditions of mixing are rigorously applied. To conduct these
calculations see the WFP handbook: Fortified Blended Food- Good Manufacturing Practice
and HACCP and fortification guide in http://foodqualityandsafety.wfp.org
3.5 Food safety and risk assessment at manufacturing premises
For compliance with Codex standards the processor must be able to demonstrate by principle
and practice the adoption, implementation and recording of:
Good Manufacturing Practice
Hazard Analysis Critical Control Point program
In this context an appointed WFP Inspector / Quality Surveyor is entitled to visit the factory
without prior notice during any period when WFP product is being manufactured to check that
the GMP and HACCP systems are in place. The Inspector / Quality Surveyor may request to
see:
Records (i.e. names of people in charge of the process and quality control, temperatures of
the process, mixing times / quantity, cleaning schedules, etc).
Procedures (e.g. cleaning, personnel hygiene, HACCP, sampling and analysis).
Instructions (e.g. process instructions, cleaning instructions).
The quality manual for the process or factory.
4/8
The manufacturer must be registered under national food law as a processor of foods for
human consumption.
4. PRODUCT SPECIFICATIONS
4.1 Moisture content 7.0 % maximum
4.2 Nutritional value: it shall contain the following nutritional value per 100 g dry matter:
Energy 410 kcal minimum
Protein 16.0 % (N x 6.25) minimum
Fat 9.0 % minimum
Crude fibre 2.9 % maximum
Ash 5.0 % maximum
4.3 Micronutrient
SUPER CEREAL plus- Wheat Soya Blend must be fortified to provide the following net
micro nutrient supplement per 100g of finished product:
Table 2: Micronutrient rate and chemical form
Target/100g
finished product Form
Vitamin/Mineral premix FBF-V-13
Vitamin A 3460 IU Dry Vitamin A Palmitate 250 Cold Water
Dispersible Stabilized
Vitamin D3 441.6 IU Dry Vitamin D3 100 Water Dispersible Stabilized
Vitamin E TE 8.3 mg Dry Vitamin E Acetate 50% Water Dispersible
Vitamin K1 30 µg Dry Vitamin K1 5% Water Dispersible
Vitamin B1 0.2 mg Thiamine mononitrate
Vitamin B2 1.4 mg Vitamin B2 fine powder
Vitamin B6 1 mg Pyridoxine hydrochloride
Vitamin C 90 mg Ascorbic acid
Pantothenic acid 1.6 mg Calcium D Panthotenate
Folate, (DFE) 110 µg Folic acid*
Niacin 8 mg Niacinamide
Vitamin B12 2 µg Vitamin B12 0.1% or 1% Spray Dried
Biotin 8.2 µg Biotin 1%
Iodine 40 µg Potassium Iodide*
Iron (a) 4 mg Ferrous fumarate fine powder
Iron (b) 2.5 mg Iron-sodium EDTA
Zinc 5 mg Zinc Sulphate Monohydrate
Carrier Corn maltodextrin
* Adequate dilution must be used in order to
guarantee premix homogeneity
Other minerals
Potassium 140 mg
Potassium Chloride with 0.5% silicon dioxide as
anticaking agent, compliant with food chemical codex,
min 90%<425 micron and min 60%<250 micron
Calcium 362 mg Dicalcium Phosphate Anhydrous, compliant with food
chemical codex, min 95%<250 micron, total aerobic
viable count <1000 CFU/g, yeast<10 CFU/g, mould
<100 CFU/g, and enterobacteria negative in 1 g. Phosphorous 280 mg
Note: Variable levels of micronutrients (i.e iron, zinc, etc.) naturally present in wheat and soya
may lead to variable amount of micronutrients in finished product.
5/8
4.4 Flour characteristics
Particle size
It shall have a uniform fine texture with the following particle distribution:
95% must pass through a 600 microns sieve.
100% must pass through a 1,000 microns sieve.
Organoleptic: it shall have a pleasant smell and palatable taste.
4.5 Microbiology
Microbiological contamination of SUPER CEREAL plus- Wheat Soya Blend shall not to
exceed the following levels:
Table 3: Limit of microorganisms in SUPER CEREAL plus- Wheat Soya Blend
Microorganisms Maximum levels
Mesophyllic aerobic bacteria 10,000 cfu per g
Coliforms 10 cfu per g
Salmonella 0 cfu per 25g
Escherichia Coli 0 cfu per g
Staphylococcus aureus 0 cfu per g
Bacillus cereus 50 cfu per g
Yeasts and moulds 100 cfu per g
4.6 Contaminants
SUPER CEREAL plus- Wheat Soya Blend shall be free from objectionable matter; not
contain any substances originating from micro-organisms or any other poisonous or
deleterious substances such as anti-nutritional factors, heavy metals or pesticide residues, in
amounts which may represent a hazard to health.
Permitted level of total aflatoxin: 5 ppb (B1, B2, G1, G2).
Heavy metals: below levels specified in Codex Stan 193-1995, in particular Pb max 20 ppb
and Cd max 100 ppb.
4.7 Shelf life
It shall retain above qualities for at least 12 months from date of manufacture when stored dry
at ambient temperatures prevalent in the country of destination.
4.8 Fit for human consumption guarantee
Suppliers shall have to check the quality of their products and guarantee that they are ‘fit for
human consumption’.
4.9 Additional Requirements
Peroxide value: max 10.0 meq/kg fat.
Consistency of 17% dry matter porridge (Bostwick test): min 100 mm per 30 sec at 45oC and
at the proposed preparation dosage (i.e. 50g of product plus 250g water after a boiling at
simmering point for five minutes).
Anti-nutrients: The urease index of SUPER CEREAL plus- Wheat Soya Blend should be
maximum 0.2 pH units.
Dispersiveness: it shall be free from lumping or balling when mixed with water of ambient
temperature.
6/8
Cooking time: it shall be suitable for young children and adults after a boiling at simmering
point for a minimum of five minutes and a maximum of ten minutes.
5. PACKAGING
SUPER CEREAL plus- Wheat Soya Blend shall be packed in new uniform multilayer bags
of a net content of 1.5 kg, fit for export and multiple handing and must be heat-sealed.
5.1 Primary packaging
Plastic foil
- PE60/Met polyester 12
- Characteristics of the metalized layer:
12 Metallised Method
Specific weight 1.4 g/cm3
Thickness base film 12.0 microns
Yield 59.5 m2/kg
Tensile strength at break 21.0 kg/mm2 ASTM D882
Elongation at break 100% ASTM D882
Shrinkage 2.0% ASTM D1204
Shrinkage (150C 30’) 0.2% ASTM D1204
Optical density 2.2
Permeability O2 (38C – 45% RH) 1.5 cc/m2/24h ASTM D1484
Permeability Vapour (38C – 90% RH) 1.5 cc/m2/24h ASTM E 96
Melting point 260C
Marking
Here are the basics that must be on the label to ensure that it is compliant with CODEX:
- Name of the product: SUPER CEREAL plus- Wheat Soya Blend
- Logo: available on http://foodqualityandsafety.wfp.org
- Product type: Wheat Soya Blend "Food for infants and young children 6 months and
above"
- Ingredients: Wheat, Soya, Sugar, Milk Powder, Vegetable Oil, Minerals and Vitamins
- Net Contents: 1.5 KG
- Name of supplier:
- Batch number: see above printing
- Manufacturing date: see above printing
- Best used before: one year after production date
- Preparation instructions:
o [pictorial of opening the bag]
o [pictorial of blending with water]
o [pictorial of cooking]
o [pictorial of feeding to infant]
o [pictorial of closing the bag]
7/8
- Storage instructions: Store the closed bag in a cool, dry and hygienic place.
- Additional marking as per contractual agreement.
5.2 Outer packaging
Option 1 : Carton boxes
Dimensions: 400 x 280 s 210 (L x l x H)
Composition: 5 ply – 5 mm thickness
KB 2: 125 GMS S 6: 210 GMS F 2: 120 GMS S 6: 210 GMS K 2: 125 GMS
Marking:
- Name and logo of the product: available on http://foodqualityandsafety.wfp.org - Extra logos:
Keep dry Keep away from heat Stack limitation Do not destroy barrier Top
- Additional marking as per contractual agreement.
Option 2: PP-PE Bags
SUPER CEREAL plus- Wheat Soya Blend bag can be packed in new uniform strong
polypropylene fit for export and multiple handing. All bags have separate plastic inner lining
of 75 microns. Polypropylene bags, the outer bag must have a heat cut mouth to prevent
fibrillation and have sewn single folder bottom. Bag specification: size 50 cm x 75 cm in
dimensions, tare about 110g each. Bags made of woven PP are to be given special food grade
“ultraviolet” treatment. Construction of fabric must be solid to sustain harsh handling.
Marking
- Name and logo of the product: available on http://foodqualityandsafety.wfp.org
- Additional marking as per contractual agreement.
6. STORING
SUPER CEREAL plus- Wheat Soya Blend must be stored under dry, ventilated and
hygienic conditions.
8/8
7. ANALYTICAL REQUIREMENTS
Table 4: List of compulsory tests and reference methods
No Analyses/tests Recommended level Reference methods
(Or equivalent)
Main composition
1 Moisture 7.0 % (maximum) ISO 712-2009
2 Protein 16.0 % (N x 6.25) (minimum) AOAC 981.10
ISO 20483:2006
3 Fat 9.0 % (minimum) AOAC 954.02
ISO 11085:2008
4 Crude fibre 2.9 % (maximum) AOAC 962.09
5 Ash 5.0 % (maximum) ISO 2171:2007
Chemico-phisical characteristics of flour
6 Peroxide value 10 meq/kg fat (maximum) AOAC 965.33
7 Urease index 0.20 pH units (maximum) AOCS Ba 9-58 (1997)
8 Particle size - 95% must pass through a 600
microns sieve
- 100% must pass through a
1,000 microns sieve
9 Organoleptic (smell,
taste, color)
Pleasant smell and palatable
taste, typical color
10 Consistency (Bostwick
flow rate)
min 100 mm/30s for 17% dry matter
porridge
WFP’s SOP
http://foodqualityandsafety.wfp.org
Vitamins
11 Vitamin A 2780-4170 IU per 100g AOAC 992.04
AACC 86-03
Minerals
12 Iron 9.9-14.8 mg per 100g AOAC 944.02
AACC 40-41B
13 Calcium 440-660 mg per 100g AOAC 984.27
14 Potassium 700-1050 mg per 100g AOAC 984.27
Mycotoxins
15 Aflatoxin (total) 5 ppb (B1, B2, G1, G2) (maximum) AACC 45-16
Melamine
16 Melamine 1 mg/kg maximum
Microorganisms
17 Mesophyllic aerobic
bacteria
10,000 cfu per g (maximum) ICC No 125
AACC 42-11
18 Coliforms 10 cfu per g (maximum) AOAC 2005.03
19 Salmonella 0 cfu per 25g AACC 42-25B
20 Escherichia Coli 0 cfu per g AOAC 991.14
21 Staphylococcus aureus 0 cfu per g AACC 42-30B
22 Bacillus cereus 50 cfu per g (maximum) AOAC 980.31
23 Yeasts and moulds 100 cfu per g (maximum) ICC No 146
AACC 42-50
24 GMO (Only if
required)
Negative (< 0.9% of GMO
material)
1/7
Technical Specifications for the manufacture of:
SUPER CEREAL
WHEAT SOYA BLEND with Sugar
Specification reference: SUPER CEREAL- Wheat Soya Blend with Sugar
Version: 13.0
Date of issue: 17 June 2013
Developed: Van Hoan NGUYEN, OSPFQ-WFP
Reviewed: Shane PRIGGE, OSPFQ-WFP
Approved: Shane PRIGGE, OSPFQ-WFP
1. INTRODUCTION
1.1 Product purpose
SUPER CEREAL- Wheat Soya Blend with Sugar is a product for adults and children over
than 6 months.
1.2 Product type
SUPER CEREAL- Wheat Soya Blend with Sugar is prepared from heat treated wheat and
soya beans, vitamins and minerals. If SUPER CEREAL- Wheat Soya Blend with Sugar is
consumed as a porridge or gruel, it should be prepared by mixing an appropriate proportion of
flour and clean water (e.i. 40g of SUPER CEREAL- Wheat Soya Blend with Sugar with
250 g of water) followed by a boiling time at simmering point from five to ten minutes.
1.3 Standards and recommendations
SUPER CEREAL- Wheat Soya Blend with Sugar shall comply, in terms of raw materials,
composition or manufacture, except when specified otherwise in this contract, with the
following guidelines or standards of Codex Alimentarius.
Guidelines on Formulated Supplementary Foods for Older Infants and Young Children,
CAC/GL 08-1991 of the Codex Alimentarius.
Code of Hygienic Practice for Foods for Infants and Children CAC/RCP 66 - 2008 of the
Codex Alimentarius;
Recommended International Code of Practice: General Principles of Food Hygiene
CAC/RCP 1-1969 Rev 4 - 2003 including Annex “Hazard Analysis and Critical Control
Point (HACCP) System and Guidelines for its application”.
General principles for addition of essential nutrients to foods: CAC/GL 09-1987 (amended
1989, 1991), of the Codex Alimentarius.
2/7
2. RAW MATERIALS
2.1 Main ingredients
SUPER CEREAL- Wheat Soya Blend with Sugar shall be manufactured from fresh wheat
and soy beans of good quality and shall comply with all relevant national food laws and
standards. Requirements for the raw materials are:
Wheat
conform to Codex STAN 152-1985.
be obtained from non-genetically modified varieties (if required by the contract).
Soya beans
conform to Codex STAN 171-1989 (Rev.1-1995).
be obtained from non-genetically modified varieties (if required by the contract).
Wheat and soya beans must be stored under dry, ventilated and hygienic conditions. Only safe
insecticides (i.e. phosphine) may be used for fumigation control. Where needed, fumigation
must be performed by certified operators.
2.2. Sugar
Refined sugar shall conform to Codex STAN 212-1999. Sugar must be milled to meet particle
specification: 100% through a 1mm screen, 95% through a 600 micron screen.
2.3 Vitamins and minerals
Micronutrient premixes are used at the following rate per metric ton of finished product:
2.0 kg of vitamin premix (FBF-V-13).
12.3 kg of Dicalcium Phosphate Anhydrous.
And 2.7 kg of Potassium chloride.
Requirements Potassium chloride and Dicalcium Phosphate Anhydre are:
Must meet at least food chemical codex.
Particle size for Potassium chloride min 60% < 250 μm (microns).
Dicalcium Phosphate Anhydrous, compliant with food chemical codex, min 95%<250
micron, total aerobic viable count <1000 CFU/g, yeast<10 CFU/g, mould <100 CFU/g,
and enterobacteria negative in 1 g.
The composition of micronutrient premixes is presented in product specification.
Complete micronutrient premixes must be purchased from a WFP approved supplier: BASF
(Stern Vitamin), DSM, Fortitech, Nicholas Piramal, Hexagon Nutrition or their authorized
dealers and GAIN premix facility. Addresses of premix suppliers are on
http://foodqualityandsafety.wfp.org
Micronutrient premixes must be delivered to the processor of SUPER CEREAL- Wheat
Soya Blend with Sugar with a complete Certificate of Analysis as well as with a Proof of
purchase of premixes. The two documents must be presented with other documents for
payment.
Micronutrient premixes must be stored in a dry, cool and clean place.
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3. PROCESSING
3.1 Formula
SUPER CEREAL- Wheat Soya Blend with Sugar is manufactured according to the
following formula:
Table 1: SUPER CEREAL- Wheat Soya Blend with Sugar formula
No
Ingredients Percentage (by weight)
1 Wheat 63.30
2 Whole soya beans 25.00
3 Sugar 10.00
4 Vitamin/Mineral FBF-V-13 0.20
5 Dicalcium Phosphate anhydrous 1.23
6 Potassium chloride 0.27
To ensure that the nutritional targets for protein and fat are met, the processor should check the
fat and protein content of soya and if necessary make adjustments to the ratio of wheat to
soya in the formulation.
3.2 Method of processing
SUPER CEREAL- Wheat Soya Blend with Sugar shall be processed as a partially pre-
cooked food under conditions which permit improvements in the digestibility of starches and
proteins and in particular the de-activation of trypsin inhibitors in soya as indicated by the
urease test (see specification). Preferred heat treatments include wet extrusion, dry extrusion
or roasting.
3.3 Processing guidelines
General process guidelines are provided in WFP handbook: Fortified Blended Food – Good
Manufacturing Practice and HACCP Principles; available on http://foodqualityandsafety.wfp.org
3.4 Homogeneity of micronutrients
Theoretical calculations indicate that a mixing system with a Coefficient of Variation of 10%
using iron as the indicator element, will enable product to meet the above variation target on
95%, provided that all conditions of mixing are rigorously applied. To conduct these
calculations see the WFP handbook: Fortified Blended Food- Good Manufacturing Practice
and HACCP Principles and fortification guide on http://foodqualityandsafety.wfp.org
3.5 Food safety and risk assessment at manufacturing premises
For compliance with Codex standards the processor must be able to demonstrate by principle
and practice the adoption, implementation and recording of:
Good Manufacturing Practice
Hazard Analysis Critical Control Point program
In this context an appointed WFP Inspector / Quality Surveyor is entitled to visit the factory
without prior notice during any period when WFP product is being manufactured to check that
the GMP and HACCP systems are in place. The Inspector / Quality Surveyor may request to
see:
Records (i.e. names of people in charge of the process and quality control, temperatures of
the process, mixing times / quantity, cleaning schedules, etc).
Procedures (e.g. cleaning, personnel hygiene, HACCP, sampling and analysis).
Instructions (e.g. process instructions, cleaning instructions).
The quality manual for the process or factory.
The manufacturer must be registered under national food law as a processor of foods for
human consumption.
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4. PRODUCT SPECIFICATIONS
4.1 Moisture content 10.0% maximum
4.2 Nutritional value: it shall contain the following nutritional value per 100 g dry matter of
finished product:
Energy 380 kcal minimum
Protein 17.0 % (N x 6.25) minimum
Fat 6.0 % minimum
Crude fibre 3.8 % maximum
Ash 4.5 % maximum
4.3 Micronutrient
SUPER CEREAL- Wheat Soya Blend with Sugar must be fortified to provide the following
net micro nutrient supplement per 100 g dry matter of finished product:
Table 2: Micronutrient rate and chemical form
Target/100g
finished product Form
Vitamin/Mineral premix FBF-V-13
Vitamin A 3460 IU Dry Vitamin A Palmitate 250 Cold Water
Dispersible Stabilized
Vitamin D3 441.6 IU Dry Vitamin D3 100 Water Dispersible Stabilized
Vitamin E TE 8.3 mg Dry Vitamin E Acetate 50% Water Dispersible
Vitamin K1 30 µg Dry Vitamin K1 5% Water Dispersible
Vitamin B1 0.2 mg Thiamine mononitrate
Vitamin B2 1.4 mg Vitamin B2 fine powder
Vitamin B6 1 mg Pyridoxine hydrochloride
Vitamin C 90 mg Ascorbic acid
Pantothenic acid 1.6 mg Calcium D Panthotenate
Folate, (DFE) 110 µg Folic acid*
Niacin 8 mg Niacinamide
Vitamin B12 2 µg Vitamin B12 0.1% or 1% Spray Dried
Biotin 8.2 µg Biotin 1%
Iodine 40 µg Potassium Iodide*
Iron (a) 4 mg Ferrous fumarate fine powder
Iron (b) 2.5 mg Iron-sodium EDTA
Zinc 5 mg Zinc Sulphate Monohydrate
Carrier Corn maltodextrin
* Adequate dilution must be used in order to
guarantee premix homogeneity
Other minerals
Potassium 140 mg
Potassium Chloride with 0.5% silicon dioxide as
anticaking agent, compliant with food chemical
codex, min 90%<425 micron and min 60%<250
micron
Calcium 362 mg Dicalcium Phosphate Anhydrous, compliant with food
chemical codex, min 95%<250 micron, total aerobic
viable count <1000 CFU/g, yeast<10 CFU/g, mould
<100 CFU/g, and enterobacteria negative in 1 g. Phosphorous 280 mg
Note: Variable levels of micronutrients (i.e iron, zinc, etc.) naturally present in wheat and soya
may lead to variable amount of micronutrients in finished product.
5/7
4.4 Flour characteristics
Particle size
It shall have a uniform fine texture with the following particle distribution:
95% must pass through a 600 micrometer sieve.
100% must pass through a 1,000 micrometer sieve.
Organoleptic: it shall have a pleasant smell and palatable taste.
4.5 Microbiology
SUPER CEREAL- Wheat Soya Blend with Sugar shall not exceed the following levels of
microbiological contamination:
Table 3: Limit of microorganisms in SUPER CEREAL- Wheat Soya Blend with Sugar
Microorganisms Maximum levels
Mesophyllic aerobic bacteria 100,000 cfu per g
Coliforms 100 cfu per g
Salmonella 0 cfu per 25g
Escherichia Coli 10 cfu per g
Staphylococcus aureus 10 cfu per g
Bacillus cereus 50 cfu per g
Yeasts and moulds 1,000 cfu per g
4.6 Contaminants
SUPER CEREAL- Wheat Soya Blend with Sugar shall be free from objectionable matter;
not contain any substances originating from micro-organisms or any other poisonous or
deleterious substances such as anti-nutritional factors, heavy metals or pesticide residues, in
amounts which may represent a hazard to health.
Permitted level of total aflatoxin: 20 ppb (B1, B2, G1, G2).
Heavy metals: below levels specified in Codex Stan 193-1995, in particular Pb max 20 ppb
and Cd max 100 ppb.
4.7 Shelf life
It shall retain above qualities for at least 12 months from date of manufacture when stored dry
at ambient temperatures prevalent in the country of destination.
4.8 Fit for human consumption guarantee
Suppliers shall have to check the quality of their products and guarantee that they are ‘fit for
human consumption’.
4.9 Additional Requirements
Peroxide value: max 10.0 meq/kg fat.
Consistency of 15% dry matter porridge (Bostwick test): min 55 mm per 30 sec at 45oC and at
the proposed preparation dosage (i.e. 40g of product plus 250g water after a boiling at
simmering point for five minutes).
Anti-nutrients: The urease index of SUPER CEREAL- Wheat Soya Blend with Sugar
should be maximum 0.20 pH units.
Dispersiveness: it shall be free from lumping or balling when mixed with water of ambient
temperature.
Cooking time: it shall be suitable for young children and adults after a boiling at simmering
point for a minimum of five minutes and a maximum of ten minutes.
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5. PACKAGING
SUPER CEREAL- Wheat Soya Blend with Sugar must be packed in new uniform strong
polypropylene bags of a net content of 25 kg, fit for export and multiple handing. All bags
have separate plastic inner lining of 75 microns. Polypropylene bags, the outer bag must have
a heat cut mouth to prevent fibrillation and have sewn single folder bottom. Bag specification:
size 50 cm x 75 cm in dimensions, tare about 110g each. Bags made of woven PP are to be
given special food grade “ultraviolet” treatment. Construction of fabric must be solid to
sustain harsh handling. The inner liner should be heat-sealed and outer bags double stitched.
Two (2%) percent marked bags (included in the price) must be sent with the lot.
6. MARKING
Name and logo of the product: available on http://foodqualityandsafety.wfp.org
Net content: 25kg.
Name and address of the supplier (including country of origin).
Production date.
Additional marking as per contractual agreement.
7. STORING
SUPER CEREAL- Wheat Soya Blend with Sugar must be stored under dry, ventilated and
hygienic conditions.
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8. ANALYTICAL REQUIREMENTS
Table 4: List of compulsory tests and reference methods
No Analyses/tests Recommended level Reference methods
(or equivalent)
Main composition
1 Moisture 10.0 % (maximum) ISO 712: 2009
2 Protein 17.0 % (N x 6.25)
(minimum)
AOAC 981.10 ISO 20483:2006
3 Fat 6.0 % (minimum) AOAC 954.02 ISO 11085:2008
4 Crude fibre 3.8 % (maximum) AOAC 962.09
5 Ash 4.5 % (maximum) ISO 2171:2007
Chemico-physical characteristics of flour
6 Peroxide value 10 meq/kg fat (maximum) AOAC 965.33
7 Urease index 0.20 pH units (maximum) AOCS Ba 9-58 (1997)
8 Particle size - 95% must pass through a 600 microns sieve. - 100% must pass through a 1,000 microns sieve
9 Organoleptic (smell, taste, color)
Pleasant smell and palatable taste, typical color.
10 Consistency (Bostwick flow rate)
Min 55mm /30s for 15% dry matter porridge
WFP’s SOP http://foodqualityandsafety.wfp.org
Vitamins
11 Vitamin A 2780-4170 IU per 100g AOAC 992.04 AACC 86-03
Minerals
12 Iron 10.2-15.2 mg per 100g AOAC 944.02
13 Calcium 360-550 mg per 100g AOAC 984.27
14 Potassium 620-920 mg per 100g AOAC 984.27
Microorganisms
15 Mesophyllic aerobic bacteria 100,000 cfu per g (maximum) ICC No 125
AACC 42-11
16 Coliforms 100 cfu per g (maximum) AOAC 2005.03
17 Salmonella 0 cfu per 25g AACC 42-25B
18 Escherichia Coli <10 cfu per g AOAC 991.14
19 Staphylococcus aureus <10 cfu per g AACC 42-30B
20 Bacillus cereus 50 cfu per g (maximum) AOAC 980.31
21 Yeasts and moulds 1,000 cfu per g (maximum) ICC No 146 AACC 42-50
22 GMO (Only if required) Negative (< 0.9% of GMO material)
1 / 4
Technical Specifications for
AUSTRALIA YELLOW SPLIT PEAS
Specification reference: Yellow Split Peas Version: V1.0 Date of issue: 27th March, 2011
1. SCOPE
This specification applies to origin Australia Yellow Split Peas purchased by WFP.
2. DEFINITION
Caps refer to seed coats adhering to split or broken seed. Defective split peas are caps, whole-unshelled peas, discoloured yellow split peas and seed-coatless whole peas. Detached seed coats are grains whose seed coats are not attached to the kernels. Broken & Kibbled grains are split pea seed material falling through the screen of 3.97 mm round-hole sieve ("Forty Shakes" screening method). Foreign materials are all unmillable material and all vegetable matter other than yellow pea seed material. Poor colour split peas are all whose kernels are distinctly off colour from the characteristic colour of the predominating class, includes dark green and tinged green. Purity peas are whole peas, split peas, defective split peas, caps but exclude detached seed coats. Unmillable material includes soil, stones, metals and non-vegetable matter.
3. REFERENCE
Codex Standard for certain pulses grains (Codex Stan 171-1989, rev. 1-1995). Australian Pulse Trading Standard 2009/2010.
4. PRODUCT SPECIFICATION
4.1 General requirements
• Purity: 99.5% min by weight • Moisture 14% max • Defective Seeds 3% max by weight • Caps, whole unshelled and discoloured: 3% max by weight • Seed-coatless whole peas 2% max by weight • Detached seed coats 0.1% max by weight • Broken and/or kibble 4% max by weight • Poor colour by weight - 1% max dark green and
- 3% max tinged green • Foreign Material: 0.5% max by weight
2 / 4
• Unmillable Material: 0.1% max by weight • Snails: Nil Tolerance • Field Insects: Nil Tolerance • Objectionable Material: Nil Tolerance • Ryegrass Ergot: Nil Tolerance • Cooking time 45-60 minutes (no soaking) • Organoleptic: Clean and bright appearance
If required by recipient country, Yellow Split Peas needs to be obtained from non-genetically modified varieties.
4.2 Contaminants and Toxins
Yellow Chick Peas shall not contain contaminants and toxins in amounts which may represent a hazard to human health. Specific limit of some contaminants and toxins is presented in table 1.
Table 1: Limit of contaminants and toxins
No Contaminant and toxin Limit Heavy metal 1 Arsenic (As) 0.10 ppm max. 2 Copper (Cu) 2.0 ppm max. 3 Lead (Pb) 0.10 ppm max. 4 Cadmium (Cd) 0.02 ppm max. 5 Mercury (Hg) 0.01 ppm max. Pesticide residues 6 Carbamate < 10 ppb 7 Organochlorine < 10 ppb 8 Organophosphorus < 10 ppb 9 Pyrethroid < 10 ppb Toxic or noxious seeds 10 Crotolaria (Crotolaria spp.) Free 11 Corn cockle (Agrostemma githago L.) Free 12 Castor bean (Ricinus communis L.) Free 13 Jimson weed (Datura spp.) Free Radiation 14 Radiation 10 Bq/Kg max. Mycotoxins 15 Aflatoxin (total B1+B2+G1+G2) 20 ppb max. 16 Fumosin 5 ppb max. 17 Zearalenone 100 ppb max. 18 Ochratoxin A 5 ppb max.
3 / 4
5. PACKAGING AND MARKING
As per contractual agreement.
6. STORING
Yellow Split Peas must be stored under dry, ventilated and hygienic conditions.
7. SAMPLING REQUIREMENTS
Representative samples can be drawn according to international sampling method standards at the bagging section or in the warehouse. For packed units, sampling frequency and reference method are showed in table 2. One laboratory samples of 10 kg is required by lot or sub-lot of 500MT maximum. For the bulk (static and flowing), the sampling must follow the rules described in paragraphs 5.2 and 5.3 of ISO 24333-2009.
Table 2: Sampling rules
Lot or sub-lot size (MT)
Number of increment Place of sampling Reference
≤100 3 % of bags and minimum 50 bags (e.g. 60
increments for a lot of 100 MT, packed in 50 kg bag)
Warehouse or during production
GAFTA 124-2
101-200 3 % of bags (e.g. 120 increments for a lot of
200 MT, packed in 50 kg bag)
201-300 3 % of bags (e.g. 180 increments for a lot of
300 MT, packed in 50 kg bag)
301-400 3 % of bags (e.g. 240 increments for a lot of
400 MT, packed in 50 kg bag)
401-500 3 % of bags (e.g. 300 increments for a lot of
500 MT, packed in 50 kg bag)
4 / 4
7. ANALYTICAL REQUIREMENTS
The principal tests in table 3 must be performed in order to check if the quality of the Yellow Split Peas meets above requirements. Additional analyses shall be defined in case of further quality assessment.
Table 3: List of compulsory tests and reference methods
No Parameters Recommended level Reference methods*
1 Purity 99.5% min by weight
2 Moisture 14% max ICC No 110 ISO 712-2009
3 Defective Seeds 3% max by weight
4 Caps, whole unshelled and discoloured 3% max by weight
5 Seed-coatless whole peas 2% max by weight 6 Detached seed coats 0.1% max by weight
7 Broken and/or kibble 4% max by weight
"Forty Shakes" screening method_Australian Pulse Trading Standard
8 Poor colour by weight 1% max dark green and 3% max tinged green
9 Foreign Material 0.5% max by weight 10 Unmillable Material 0.1% max by weight 11 Snails Nil Tolerance 12 Field Insects Nil Tolerance 13 Objectionable Material Nil Tolerance 14 Ryegrass Ergot Nil Tolerance
15 Cooking time 45-60 minutes (no soaking)
16 Organoleptic Clean and bright appearance
17 Aflatoxin 20 ppb max ISO 16050 18 GMO (Only if required) Negative
* Or equivalent