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GSO 2319:2013
GSO - Cover page
تقديم
Foreword
1 SCOPE
2 COMPLEMENTARY STANDARDS
3 Definitions
4 Requirements:
5 Packaging, Transportation & Storage
6 Labeling
GSO 2319:2013
لائحة فنية خليجية
الاشتراطات العامة للمخبوزات
Gulf Technical Regulation
General Requirements for bakery products
ICS:
67.060


Contents Page

تقديم

هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها أجهزة التقييس الوطنية في الدول الأعضاء ، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة.
قرر مجلس الإدارة لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (18) بتاريخ 1434/11/27 هـ ،الموافق 2013/10/02م اعتماد ترجمة اللائحة الفنية الخليجية رقم GSO 2319:2013 وعنوانها "الاشتراطات العامة للمخبوزات" إلى اللغة الانجليزية التي تم دراستها ضمن برنامج عمل اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية (TC05) المدرجة في خطة الإمارات العربية المتحدة . ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين.

Foreword

GCC Standardization Organization (GSO) is a regional organization which consists of the national standardization bodies of GCC member states. One of GSO main functions is to issue gulf standards and technical regulations through specialized technical committees.
GSO Board of Directors in its meeting number (18) held on 27/11/1434 H, which corresponds to 02/10/2013, has approved the translation of Gulf Technical Regulation GSO 2319:2013 titled "General Requirements for bakery products " in English language which was studied through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) in UNITED ARAB EMIRATES schedule . (Arabic) text is considered the official text in case of any conflicts between the two.

Gulf Technical Regulation GSO 2319:2013
General Requirements for bakery products

1 SCOPE

This Gulf Standard is mainly concerned with the requirements for different types of bakery products such as cookies & rusks but does not include the other type of bakery products intended for special nutritional purposes.

2 COMPLEMENTARY STANDARDS

2.1
GSO (9):"Labeling of Prepackaged Foodstuffs" .
2.2
GSO (21):"Hygienic Regulations for Food Plants and handlers".
2.3
GSO 1694) "General principles of food hygiene".
2.4
GSO/CAC (193): “General Standard for Contaminants and Toxins in Food and Feed".
2.5
GSO (839): " Food packages – Part 1 : General requirements ".
2.6
GSO (1016): “Microbiological Criteria of Food Product- Part 1".
2.7
GSO (382): "Maximum allowable limits of pesticides residue in agricultural and food products-part 1".
2.8
GSO 1885): Food Packages Part2: Plastic Package - General Requirements.
2.9
GSO (149):"Un bottled drinking water ".
2.10
GSO (194): "Wheat Flour".
2.11
GSO (1392):" Wheat Bran ".
2.12
GSO (991):" Vegetable Ghee".
2.13
GSO (1754):"Edible Vegetable Oils- part 1".
2.14
GSO (1843): "Food Grade Salt".
2.15
GSO (148):" Sugar".
2.16
GSO (10): "Dried Milk".
2.17
GSO (1751):" Baking powder'.
2.18
GSO (1308):"Baker's Yeast and Inactive Dried Yeast".
2.19
GSO (1929):"Edible Vegetable Oils- part 2".
2.20
Gulf standard which the GSO will be approved concerning with food additives.
2.21
GSO (150):" Expiration Periods for food products".

3 Definitions

3.1
Bakery products
Baked and roasted products which are produced from fermented or unfermented dough, and which are prepared primarily from wheat flour or wheat semolina; with or without the addition of semolina or flour of other grains and / or seeds and / or cereals and other optional ingredients, whether applied by mixing, spraying, stuffing or any other means of application, which are molded in suitable and desired forms.
3.2
Foreign materials:
any material which is not part of the bakery product.