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GSO 814:2023
GSO - Cover page
تقديم
Foreword
1 Scope and Field of Application
2 Complementary References
3 Definitions
4 Requirements
5 Sampling
6 Methods of Test
7 Packaging Transportation and Storage
8 Labelling
Technical Terms
References:
GSO 814:2023
لائحة فنية خليجية
اللحوم المجهزة - السجق (النقانق)
Gulf Technical Regulation
Prepared Meat —Sausage
ICS:
67.120.01


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.
قررت اللجنة الوزارية لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (6) بتاريخ 1445/02/28 هـ ،الموافق 2023/09/14م اعتماد تحديث ترجمة اللائحة الفنية الخليجية رقم GSO 814:2023 وعنوانها "اللحوم المجهزة - السجق (النقانق) " إلى اللغة الانجليزية التي تم دراستها ضمن برنامج عمل اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية (TC05) المدرجة في خطة المملكة العربية السعودية . ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين. على أن تلغي وتحل محل اللائحة الفنية رقم GSO 814:1997 . على أن تلغي وتحل محل اللائحة الفنية GSO 1328:2016 .

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 Ministerial Committee in its meeting number (6) held on 28/02/1445 H, which corresponds to 14/09/2023, has approved the update of the translation of Gulf Technical regulation GSO 814:2023 titled "Prepared Meat —Sausage" in English language which was studied through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) in SAUDI ARABIA schedule . (Arabic) text is considered the official text in case of any conflicts between the two. This document will cancel and replace the Gulf Technical regulation GSO 814:1997. This document will cancel and replace the Gulf Technical Regulation(s) GSO 1328:2016.

Gulf Technical Regulation GSO 814:2023
Prepared Meat —Sausage

1 Scope and Field of Application

This standard is concerned with sausages prepared from chilled or frozen red meat and poultry (cooked or uncooked), (smoked or unsmoked), and does not include canned or dried sausages.

2 Complementary References

2.1 GSO 9Labeling of prepackaged food stuffs”.
2.2 GSO 592METHODS OF SAMPLING MEAT AND MEAT PRODUCTS”.
2.3 GSO 1882METHODS FOR PHYSICAL AND CHEMICAL ANALYSIS OF MEAT AND MEAT PRODUCTS”.
2.4 GSO 986Frozen Chickens”.
2.5 GSO 20Methods For The Determination Of Contaminating Metallic Elements In Foodstuffs”.
2.6 GSO 21Hygienic Regulation for Food plants and their Personal”.
2.7 GSO 22METHODS OF TEST FOR COLOURING MATTER USED IN FOODSTUFFS”.
2.8 GSO ISO 1443Meat and meat products - Determination of total fat content.”.
2.9 GSO ISO 5553MEAT AND MEATPRODUCTS – DETECTION OFPOLYPHOSPHATES”.
2.10 GSO ISO 937Meat and meat products -Determination of nitrogen content (Reference method).”.
2.11 GSO 88Meat and meat products -Determination of chloride content (Reference method)”.
2.12 GSO CAC MRL 2 “Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for Residues of Veterinary Drugs in Food”.
2.13 GSO 91Meat and Meat Products – Determination of Moisture Content (Reference Method)”.
2.14 GSO ISO 2918Meat and meat products - Determination of nitrite content(Reference method).”.
2.15 GSO 322Chilled chicken”.
2.16 GSO 323General requirements for transportation and storage of chilled and frozen foods.”.
2.17 GSO 993Animal Slaughtering Requirements According to Islamic Rules”.
2.18 GSO 149Unbottled drinking water”.
2.19 GSO 384Edible ice”.
2.20 GSO 795METHODS OF TEST FOR ANTIOXIDANTS PERMITTED FOR USE UN FOOD PRODUCTS”.
2.21 GSO 1389Chilled and frozen domesticated birds and rabbits”.
2.22 GSO 707Flavourings Permitted for Use in Foodstuffs and Instructions for their uses”.
2.23 GSO 1016Microbiological Criteria for Foodstuffs”.
2.24 GSO 382MAXIMUM LIMITS OF PESTICIDE RESIDUES IN AGRICULTURAL AND FOOD PRODUCTS ”.
2.25 GSO 150‑1Expiration dates for food products -Part 1 : Mandatory expiration dates ”.
2.26 GSO 193Contaminants and toxins in food and feed”.
2.27 GSO 839Food packages - Part 1: General requirements”.
2.28 GSO 2276Detection of lard in food”.
2.29 GSO 1694GENERAL PRINCIPLES OF FOOD HYGIENE”.
2.30 GSO 1863Food packages - Part 2: Plastic package – General requirements”.
2.31 GSO 2481Maximum Residues Limits (Mrls) of Veterinary Drugs In Food ”.
2.32 GSO 2500Additives Permitted for Use in Food Stuffs”.
2.33 GSO 150‑2Expiration dates for food products - Part 2 :Voluntary expiration dates”.
2.34 GSO 2233Requirements of nutritional labeling”.
2.35 GSO OIML R87Quantity of Product in Prepackages”.
2.36 GSO 2055‑1HALAL FOOD - Part 1 : General Requirements”.
2.37 GSO 2333Requirements for Health and Nutrition Claims on Food Products”.
2.38 GSO 1816Ground red meat and ground poultry meat”.
2.39 GSO 2600General Requirements for Places of Packaging and Re-packaging of Food”.

References:
- Syrian Standard Specification 2721: Meat - Uncanned Sausages.
- Jordanian Standard Specification 816: Meat and its products - Sausage products.
- Indian Standard 13400: Poultry sausages - Specification.
- New Zealand Standard Handbook 2.2.1: Meat and Meat Products.