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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).

http://foodquality.wfp.org/Portals/0/Fumigation%20SOP%20WFP.swf

http://foodquality.wfp.org/

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.

http://foodquality.wfp.org/

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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


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.


4.1. 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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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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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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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


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.


The principal tests in table 1 must be performed in order to check if the quality of the Rice


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.



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.


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


SUPER CEREAL plus

WHEAT SOYA BLEND

Specification reference: SUPER CEREAL plus- Wheat Soya Blend

Version: 13.0

Date of issue: 17 June 2013




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.


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;


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


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.


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.

http://foodqualityandsafety.wfp.org/

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


For compliance with Codex standards the processor must be able to demonstrate by principle

and practice the adoption, implementation and recording of:



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).






4/8


human consumption.


4.1 Moisture content 7.0 % maximum

4.2 Nutritional value: it shall contain the following nutritional value per 100 g dry matter:


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:


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 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.


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




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’.


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


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


6. STORING

SUPER CEREAL plus- Wheat Soya Blend must be stored under dry, ventilated and

hygienic conditions.



8/8



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


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


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




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.


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;


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


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.


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


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.


3/7

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


For compliance with Codex standards the processor must be able to demonstrate by principle

and practice the adoption, implementation and recording of:



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).





human consumption.



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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:


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:


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 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.

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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.


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




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’.


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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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)


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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.



• 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

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• 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.

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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)







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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.


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

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