1 
 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
مشروعتحديث نهائي اللائحة الفنية الخليجية GSO CODEX STAN 306:2021 الصلصة (الشطة) الحارة  
Final Draft of Standard FDS  GSO CODEX STAN 306:2021  Chili Sauce  
 
 
 
 
إعداد اللجنة الفنية الخليجية رقم  TC05 
 
Prepared by GSO Technical  Committee No. TC05  
 
 
 
GSO 01/FDS/ CODEX STAN 306:2021  
 
 
 
الصلصة (الشطة) الحارة  
Chili Sauce  
 
 
 
 
 
 
 
ICS:  67.220.10  
 
هذه الوثيقة مشروعللائحة فنية  خليجية تم توزيعها  
لإبداء الرأي والملحوظات بشأنها، لذلك فإنها عرضة  
للتغيير والتبديل، ولا يجوز الرجوع إليها  كلائحة فنية  
خليجية إلا بعد اعتمادها من الهيئة.  This document is  a draft Gulf Technical 
Regulation  circulated for comments. It is, 
therefore, subje ct to alteration and 
modification and may not be referred to 
as a Gulf Technical Regulation  until 
approved by GSO.  2 
 تقديم 
 
هيئة التقييس لدول مجلس التعاون  لدول الخليج العربية هيئة إقليمية تضمممممممم في عضمممممممويتها أجه ة  التقييس الوطنية في الدول 
الأعضاء، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة. 
قرر/قررت  مجلس الإدارة   لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في اجتماعه رقمممممممممم  اختر رقم الاجتماع  الذي 
عقد بتاريخ......./......./....... هم ، الموافق ......./...../.......م   اعتماد  اللائحة الفنية  الخليجية رقم (...) (###/###)  
باللغتين  التي تم دراستها وتبنيها عن هيئة الدستور الغذائي    CODEX STAN 306:2021  دون ادخال تعديلات فنية عليها
ضمن برنامج عمل  اللجنة الفنية  الخليجية رقم  TC05  "اللجنة الفنية الخليجية للمواصفات الغذائية وال راعية" المدرجة في خطة  
دولة قطر.  
ويعتبر النص الإنجليزي هو المرجع الأساس في حال وجود اختلاف بين النصين.  
  
 
 
 
 
 
 
 
 
 
 
 
REGIONAL STANDARD FOR CHI LI SAUCE  
CXS 306R -2011  
Adopted in 2011. Amend ed in  2013 , 2017 , 2020 . 
 
  CXS  306R -2011  2 
 
 1. SCOPE  
This Standard applies to chili sauce, as defined in Section 2 below, and offered for direct consumption, 
including for catering purposes or for repacking if required. It does not apply to the product when indicated as 
being intended for further processing.  
2. DESCRIPTION  
2.1 Product definition  
Chili sauce is the product:  
(a) intended for use as seasoning and condiment;  
(b) prepared from the edible portion of sound and clean raw materials referred to in Section 3.1 below 
which are mixed and prepared to obtain the desired quality and characteristics;  
(c) processed by heat, i n an appropriate manner, before or after being hermetically sealed in a container, 
so as to prevent spoilage . 
2.2 Styles  
2.2.1  Chili sauce can be of the following styles:  
(a) Chili sauce with pulp and seeds homogeneously ground together.  
(b) Chili sauce with pulp and seeds homogeneously ground together with the addition of particles of chili 
pulp, flakes and pieces and seeds distributed in the sauce.  
(c) Chili sauce with crushed pulp and seeds as separate layers or distributed in the sauce.  
(d) Chili sauc e with only pulp or crushed pulp or both.  
2.2.2  Other styles  
Any other presentation of the product should be permitted provided that the product:  
(a) is sufficiently distinctive from other forms of presentation laid down in the Standard;  
(b) meets all othe r requirements of the Standard, as applicable; and  
(c) is adequately described on the label to avoid confusing or misleading the consumer.  
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS  
3.1 Composition  
3.1.1  Basic Ingredients  
Product covered by this standard  shall consist of the following ingredients:  
(a) fresh chili ( Capsicum spp. ) or processed chili such as chili powder ground from dried chili, roasted 
chili, ground chili , chili preserved in vinegar or in brine;  
(b) vinegar or other permitted acid;  
(c) salt; 
(d) water.  
3.1.2  Other Permitted Ingredients  
The following optional ingredients may also be used in certain product:  
(a) mango, papaya, tamarind and/or other fruits;  
(b) tomato, garlic, onion, carrot, sweet potato, yellow pumpkin and/or other vegetables;  
(c) spices and herbs;  
(d) sugars;  
(e) chili extract;  
(f) other edible ingredients as appropriate to the product.  
  CXS  306R -2011  3 
 
 3.2 Quality criteria  
3.2.1  General Requirements  
Chili sauce should have normal colour, flavour, and odour, corresponding to the type of raw materials used 
and should possess texture characteristic of the product.  
3.2.2  Definition of Defects  
Foreign vegetal matter means any vegetable part (such as, but not limited to, chili pedicels, leaves, calyxes 
and garlic stems) that does not p ose any hazard to human health but affects the overall appearance of the 
final product.  
3.2.3  Defects and Allowances  
The product shall be practically free from dark specks or scale -like particles, discoloured seeds or pieces of 
abnormally discoloured ingre dients and foreign vegetal matter excluding the dark specks or dark particles that 
are obtained from the natural process of the sauce, for example in the roast ing process.  
3.3 Classification of ‘’defectives’’  
A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2 
should be considered as a “defective”.  
3.4 Lot acceptance  
A lot should be considered as meeting the applicable quality requirements referred to in Section 3.2 when the 
number of “defectives” as defined in Section 3.3 does not exceed the acceptance number (c) of the appropriate 
sampling plan with an Acceptable Qua lity Level ( AQL) of 6.5.  
4. FOOD ADDITIVES  
Only those food additive classes listed below are technologically justified and may be used in products covered 
by this Standard. Within each additive class only those food additives listed below, or referred to, may be used 
and only for the functions, and within limits, specified.  
4.1 Acidity regulators, antioxidants, colours, flavour enhancers, preservatives, sweeteners and thickeners listed in 
Table 3 of the General Standard for Food Additives  (CXS 192-1995) are acceptable for use in food conforming 
to this Standard . 
4.2 Acidity regulators  
INS No.  Food Additive  Maximum level  
334 L(+)-Tartaric acid  5000 mg/kg  
(as tart rate) 
(singly or in combination)  335(ii)  Sodium L(+) -tartrate  
337 Potassium sodium L(+) -tartrate  
452(i)  Sodium polyphosphate 1000 mg/kg  
(as phosphorus)  
4.3 Antioxidants  
INS No.  Food Additive  Maximum level  
307a  Tocopherol, d -alpha - 
600 mg/kg  
(singly or in combination)  307b  Tocopherol concentrate, mixed  
307c  Tocopherol, dl-alpha - 
320 Butylated hydroxyanisole  100 mg/kg  
321 Butylated hydroxytoluene  100 mg/kg  
386 Disodium ethylene diamine tetra acetate  75 mg/kg  
  CXS  306R -2011  4 
 
 4.4 Colours  
INS No.  Food Additive  Maximum level  
100(i)  Curcumin  GMP  
101(i)  Riboflavin, synthetic  350 mg/kg  
(singly or in combination)  101(ii)  Riboflavin, 5’ -phosphate sodium  
102 Tartrazine  100 mg/kg  
110 Sunset yellow FCF  300 mg/kg  
120 Carmines  50 mg/kg  
124 Ponceau (4R) (cochineal red A)  50 mg/kg  
127 Erythrosine  50 mg/kg  
129 Allura Red AC  300 mg/kg  
133 Brilliant blue, FCF  100 mg/kg  
141(i)  Chlorophylls, copper complexes  30 mg/kg (as Cu)  
150c  Caramel III – ammonia process  1500 mg/kg  
150d  Caramel IV – sulphite ammonia process  1500 mg/kg  
155 Brown HT  50 mg/kg  
160a (ii)  Carotenes, beta (vegetable)  2000 mg/kg  
160b(i)  Annatto extracts, bixin based  10 mg/kg  
160d(i)  Lycopene (synthetic)  390 mg/kg  
4.5 Preservatives  
 INS No.  Food Additive  Maximum level  
210 Benzoic acid  
1000 mg/kg  
(as benzoic acid)  
(singly or in combination)  211 Sodium benzoate  
212 Potassium benzoate  
213 Calcium benzoate  
200 Sorbic acid  
1000 mg/kg  
(as sorbic acid)  
(singly or in combination)  201 Sodium sorbate  
202 Potassium sorbate  
203 Calcium sorbate  
220 Sulfur dioxide  
300 mg/kg  
(as residual SO 2) 
(singly or in combination)  221 Sodium sulfite  
222 Sodium hydrogen sulfite  
223 Sodium metabisulfite  
224 Potassium metabisulfite  
225 Potassium sulfite  
539 Sodium thiosulfate  
214 Ethyl paradydroxybenzoates  
1000 mg/kg  
218 Methyl para -hydroxybenzoates  
  CXS  306R -2011  5 
 
 4.6 Emulsifiers  
INS No.  Food Additive  Maximum level  
432 Polyoxyethylene (20) sorbitan 
monolaurate  
5 000 mg/kg  
(singly or in combination)  433 Polyoxyethylene (20) sorbitan 
monooleate  
434 Polyoxyethylene (20) sorbitan 
monopalmitate  
435 Polyoxyethylene (20) sorbitan 
monoesterate  
473 Sucrose esters of fatty acids  5 000 mg/kg  
475 Polyglycerol esters of fatty acids  10 000 mg/kg  
477 Propylene glycol esters of fatty acids  20 000 mg/kg  
4.7 Sweeteners  
INS No.  Food Additive  Maximum level  
951 Aspartame  350 mg/kg  
950 Acesulfame potassium  1000 mg/kg  
955 Sucralose  450 mg/kg  
952(i)  Saccharin  
150 mg/kg  
(singly or in combination)  952(ii)  Calcium saccharin  
952(iii)  Potassium saccharin  
952(iv)  Sodium saccharin  
4.8 Stabilizers  
INS No.  Food Additive  Maximum level  
472e  Diacetyctartaric and fatty acid esters of 
glycerol  10 000 mg/kg  
4.9 Thickeners  
INS No.  Food Additive  Maximum level  
405 Propylene glycol alginate  8 000 mg/kg  
4.10 Flavo urings  
The flavourings used in products covered by this standard shall comply with the Guidelines for the Use of 
Flavourings  (CXG  66-2008).  
5. CONTAMINANTS  
5.1 Pesticides Residues  
The product covered by this Standard shall comply with the maximum residue limits for pesticides established 
by the C odex Alimentarius Commission . 
5.2 Other contaminants  
The product covered by this Standard shall comply with the Maximum Levels of the General Standard for 
Contaminants and Toxins in Food and Feed  (CXS 193-1995).  
  CXS  306R -2011  6 
 
 6. HYGIENE  
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in 
accordance with the appropriate sections of the General Principles of Food Hygiene  (CXC  1-1969), the Code 
of Hygienic Practice for Low and Acidified Low Acid Canned  Foods  (CXC  23-1979) and other relevant Codex 
texts such as Codes of Hygienic Practice and Codes of Practice.  
6.2 The product should comply with any microbiological criteria established in accordance with the Principles  and 
Guidel ines for the Establishment and Application of Microbiological Criteria Related to  Foods  (CXG  21-1997)1. 
7. WEIGHTS AND MEASURES  
7.1 Fill of container  
7.1.1  Minimum Fill  
(a) The container should be well filled with the product which should occupy not less than 90% (minus 
any necessary head space according to good manufacturing practices) of the water capacity of the 
container. The water capacity of the container is the volume of distilled water at 20oC which the sealed 
container will hold when completely fi lled. 
(b) Flexible containers should be filled as full as commercially practicable.  
7.1.2  Classification of “Defectives”  
A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a 
“defective”.  
7.1.3  Lot Accep tance  
A lot shall be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as 
defined in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan with an 
AQL of 6.5.  
8. LABELLING  
The product covered by the provisions of this Standard shall be labelled in accordance with the latest edition 
of the General Standard for the Labelling of Prepackaged Foods  (CXS 1-1985). In addition, the following 
specific provisions apply:  
8.1 Name of the product  
8.1.1  The name of the product shall be “Chili sauce”, “Sweet chili sauce” or other names in accordance with the 
composition and the law and custom of the country in which the product is sold and in the manner not to 
mislead the consumer.  
8.1.2  The level of chili pungency (heat value) may be declared in conjunction with, or in close proximity to, the name 
of the product in a manner not to mislead the consumer, and must be accepted by or be acceptable to 
competent authorities of the country where the product is sold.  
8.1.3  If other permitted ingredients, as defined in Section 3.1.2, alters the flavour characteristic of the product, the 
name of the product shall be accompanied by the term “flavoured with X” or X flavoured” as appropriate.  
8.2 Labell ing of non -retail containers  
Information for non -retail containers shall be given either on the container or in accompanying documents, 
except that the name of the product, lot identification, and the name and address of the manufacturer, packer, 
distribut or or importer, as well as storage instructions shall appear on the container. However, lot identification, 
and the name and address of the manufacturer, packer, distributor or importer may be replaced by an 
identification mark, provided that such a mark i s clearly identifiable with the accompanying documents.  
  
                                                           
1For products that are rendered commercially sterile in accordance with the Code of Hygienic Practice for Low and Acidified 
Low Acid Canned Foods  (CXC  23-1979), microbiological criteria are not recommended as they do not offer benefit in 
providing the consumer with a food that is safe and suitable for consumption.  CXS  306R -2011  7 
 
 9. METHODS OF ANALYSIS AND SAMPLING  
Provision  Method  Principle  Type  
pH AOAC 981.12  
(Codex General Method for processed 
fruits and vegetables)  Potentiometry  III 
Fill of 
containers  CAC/RM 46 -1972  
(Codex General Method for processed 
fruits and vegetables)  Weighing  I CXS  306R -2011  8 
 
 Sampling Plans  
The appropriate inspection level is selected as follows:  
Inspection  level I   – Normal sampling  
Inspection level II – Dispute (Codex referee purpose sample size),  enforcement or need for better lot 
estimate  
SAMPLING PLAN 1  
(Inspection Level I, AQL = 6.5)  
NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)  
Lot Size (N)  Samp le Size (n)  Acceptance Number (c)  
4,800 or less  6 1 
4,801 – 24,000  13 2 
24,001 – 48,000  21 3 
48,001 - 84,000  29 4 
84,001 – 144,000  38 5 
144,001 – 240,000  48 6 
more than 240,000  60 7 
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)  
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
2,400 or less  6 1 
2,401 – 15,000  13 2 
15,001 – 24,000  21 3 
24,001 – 42,000  29 4 
42,001 – 72,000  38 5 
72,001 – 120,000  48 6 
more than 120,000  60 7 
NET WEIGHT GREATER THAN 4.5 KG (10 LB)  
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
600 or less  6 1 
601 – 2,000  13 2 
2,001 – 7,200  21 3 
7,201 – 15,000  29 4 
15,001 – 24,000  38 5 
24,001 – 42,000  48 6 
more than 42,000  60 7 CXS  306R -2011  9 
 
 SAMPLING PLAN 2  
(Inspection Level II, AQL = 6.5)  
NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)  
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
4,800 or less  13 2 
4,801 – 24,000  21 3 
24,001 – 48,000  29 4 
48,001 - 84,000  38 5 
84,001 – 144,000  48 6 
144,001 – 240,000  60 7 
more than 240,000  72 8 
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)  
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
2,400 or less  13 2 
2,401 – 15,000  21 3 
15,001 – 24,000  29 4 
24,001 – 42,000  38 5 
42,001 – 72,000  48 6 
72,001 – 120,000  60 7 
more than 120,000  72 8 
NET WEIGHT GREATER THAN 4.5 KG (10 LB)  
Lot Size (N)  Sample Size (n)  Acceptance Number (c)  
600 or less  13 2 
601 – 2,000  21 3 
2,001 – 7,200  29 4 
7,201 – 15,000  38 5 
15,001 – 24,000  48 6 
24,001 – 42,000  60 7 
more than 42,000  72 8 
 