GSO STANDARD                                                                 GSO/2272/  …. 
 
I 
 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
مشروع نهائي  
Final  Draft  
 
 
 
 اعداد اللجنة الفنية الخليجية رقم TC  No. 05 
 
Prepared by GSO Technical Committee No. TC 05  
 
 
 
GSO 05/  FDS/2272 /2019  
 
 
المأكولات الخفيفة   
 
Snacks  
 
 
 
 ICS: 67.060  
هذه الوثيقة مشروع مواصفة خليجية تم توزيعها لإبداء 
الرأي والملحوظات بشأنها، لذلك فإنها عرضة للتغيير 
والتبديل، ولا يجوز الرجوع إليها كمواصفة خليجية إلا بعد 
اعتمادها من الهيئة. This document is  a draft GSO standard  
circulated for comments. It is, therefore, 
subject to alteration and modification and 
may not be referred to as GSO standard  
until approved by GSO.  GSO STANDARD                                                                 GSO/2 272/ …. 
  
II 
 Introduction  
 
Standardization Organization of the Gulf Cooperation Council (GCC) is a 
regional body with a membership of national agencies for Standardization 
and quantifications in the Arab Gulf states. One of its functions is preparing 
the Gulf Standards by specialized technical committees.  
Technica l Council of the Standardization board of directors of the Gulf 
Cooperation Council (GCC) decided at its meeting No. ( ) held on  /  /   and  
/  /   , to approve  the updated Gulf Technical Regulations GSO 2272/201 9 
Snack Food In Arabic and English language s, and considered  within the 
work program of the Gulf Technical Committee No. 5 "Gulf Technical 
Committee for food and agricultural products" listed in Saudi Arabia plan.  
 
 GSO STANDARD                                                                 GSO/2272/  …. 
 
1 
  
Snacks  
 
1. Province                                            
 This GSO standard is concerned with snacks  prepared mainly for human 
consumption. These snacks made from grinding grain s and tubers, or one of 
them with the addit ion of permitted food Additives; c orn flakes , and popcorn 
products are not inclu sive.  
 
2. Co mplementary References       
  2.1   GSO 9 " prepackaged  Food Labels"  
  2.2   CAC 193  "General requirements for contaminants and toxins in food " 
  2.3   GSO 382 "Maximum limits for pesticide residues in agricultural and  
food products – Part 1".  
  2.4   GSO  382 "Maximum limits for pesticide residues in agricultural and   
food products – Part 2" 
  2.5    GSO 21 " Hygienic Conditions  of Food Factories and Personnel"  
  2.6    GSO 2360  "maximum allowable levels of dirt and natural defects "  
  2.7    GSO 150-2 " Expiry date of food products – Part 2: Validity periods"  
  2.8    GSO 841 "Maximum limits for fungal toxins allowed in food and  
feed – aflatoxin"  
  2.9   GSO 839 "Food packages Part I: General requirements"  
  2.10   GSO 1000  "Sampling methods for prepackaged foods"  
 
 
 2.11   GSO 1016 "Microbiological requirements  for commodities and 
foodstuffs"  GSO STANDARD                                                                 GSO/2 272/ …. 
  
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  2.12   GSO1863 "Food Packages part 2: Plastic Packaging General  
Requirements"  
 2.13   GSO  2500  "Additives permitted  in foodstuffs"  
 2.14   GSO 707 "Flavours  permitted in food products " 
   
3. Definition  
They are food products made from grinding one or more of grains and tubers 
with the addition of permitted food additives through spray or blending  or, 
any suitable method providing  final product the desired characteristics . 
 
4. Requirements  
 The product must have the following : 
4.1   The production shall be in accordance with the regulations and methods 
of good manufacturing and places where sanitary conditions are met as 
stated in item 2. 5 
4.2   The raw materials used in the manufacture shall be in accordance with 
the Gulf standard specifications of each or suitable for human 
consumption.  
4.3   It shall be free of pork products and derivatives.  
4.4   It shall be free from alcohol.  
4.5   It shall be free from foreign substances or ingredients involved in     
production as stated in item 2.6  
4.6   It shall be free of rancid ity and unwanted odors.  
4.7   The product shall retain its distinctive natural properties . 
4.8    To be of acceptable taste and distinctive odor . 
4.9    Free of mineral oils . 
4.10 Food additives:  GSO STANDARD                                                                 GSO/2 272/ …. 
  
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         Additives used in snacks shall be in accordance with Gulf standard   
stated  in item  2.13 
4.11   Residues of pesticides shall be within the limits permitted under item 
2.3. 
4.12   Concentration of heavy metals shall not exceed the amount  specified   
in item 2.2 
4.13   Flavours permitted in food products  in item 2.14 Shall  be applied.  
4.14   The microbiological limits shall be within item 2. 11 
4.15   The proportion of aflatoxin shall not exceed the standard specified in   
the item  2.8 
4.16   Salt percentage  is 5% in salted products . 
4.17   The humidity shall be within 6% of the weight . 
 
5. Packing, transport and storage  
5.1 Packing  
          Without violation  to the provisions of the specifications contained in  
2.9 and 2.12 
5.1.1  The product shall be packaged in  a suitable and hygienic packaging 
and shall not affect the characteristics of the product and its suitability 
for human consumption . 
5.1.2  The inner surface of the packaging shall be completel y free from any 
type of printed  ink and its effects . 
5.1.3  In the case of placing the means of advertising inside the package 
shall be in a separate bag closed after the approval of the competent 
author ities. 
 
 
 
 GSO STANDARD                                                                 GSO/2 272/ …. 
  
4 
 5.2 Transportation  
         The transport shall be carried out in such a way as to ensure that the 
containers are protected from mechanical damage and pollution . 
 
5.3  Storage  
        The product shall be stored under suitable and well - ventilated 
conditions away from sources of heat, humidity and pollution . 
6. Labelling   
         Without violation  to the provisions set forth in item 2.1, 2. 7, the 
following specifics  shall be written on the label : 
6.1    Product name and type . 
6.2    Nutritional data  
6.3    Salt percentage  specified . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                 GSO/2 272/ …. 
  
5 
 Reference : 
 
Egyptian standards;  ES: 4138/ 2005  