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    Regional Standard For Canned Foul Medames: CODEX STAN 258-R - 2007 Page 1 of 3

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    Met Rizal
    This document provides standards for canned foul medames, including: - Defining foul medames as cooked dry pulses of Vicia faba packed in a hermetically sealed container after heat processing. - Specifying the basic and optional ingredients, quality factors, food additives, contaminants, hygiene, packaging, weights/measures, and labeling requirements. - Establishing microbiological criteria and guidelines for storage, container materials, and minimum fill levels.

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    Regional Standard For Canned Foul Medames: CODEX STAN 258-R - 2007 Page 1 of 3

    Uploaded by

    Met Rizal
    33 views3 pages
    This document provides standards for canned foul medames, including: - Defining foul medames as cooked dry pulses of Vicia faba packed in a hermetically sealed container after heat processing. - Specifying the basic and optional ingredients, quality factors, food additives, contaminants, hygiene, packaging, weights/measures, and labeling requirements. - Establishing microbiological criteria and guidelines for storage, container materials, and minimum fill levels.

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    97795_003

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    This document provides standards for canned foul medames, including: - Defining foul medames as cooked dry pulses of Vicia faba packed in a hermetically sealed container after heat processing. - Specifying the basic and optional ingredients, quality factors, food additives, contaminants, hygiene, packaging, weights/measures, and labeling requirements. - Establishing microbiological criteria and guidelines for storage, container materials, and minimum fill levels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    33 views3 pages

    Regional Standard For Canned Foul Medames: CODEX STAN 258-R - 2007 Page 1 of 3

    Uploaded by

    Met Rizal
    This document provides standards for canned foul medames, including: - Defining foul medames as cooked dry pulses of Vicia faba packed in a hermetically sealed container after heat processing. - Specifying the basic and optional ingredients, quality factors, food additives, contaminants, hygiene, packaging, weights/measures, and labeling requirements. - Establishing microbiological criteria and guidelines for storage, container materials, and minimum fill levels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    CODEX STAN 258-R - 2007 Page 1 of 3

    REGIONAL STANDARD FOR CANNED FOUL MEDAMES 1

    CODEX STAN 258-R - 2007

    1. SCOPE

    This Standard applies to Canned Foul Medames as defined in Section 2 below and offered for direct
    consumption.

    2. DESCRIPTION

    2.1 PRODUCT DEFINITION

    Canned Foul Medames is the product:

    (a) prepared through several steps (soaking, heat treatment, canning …etc.) which make the dry pulses
    of Vicia faba soft and easily crushed (squashable), with or without the addition of one or more of the
    optional ingredients mentioned in Section 3.2;

    (b) packed in a well-sealed container;

    (c) processed by heat in an appropriate manner, before or after being hermetically sealed in a container
    so as to prevent spoilage.

    2.1.1 Squashable

    The state of dry pulses of Vicia faba cooked by heat to become ripe with the skin of some pulses, crack open
    and part of the pulps melt in the liquid.

    3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

    3.1 BASIC INGREDIENTS

    Pulses of Vicia faba.

    3.2 OPTIONAL INGREDIENTS

    The following optional ingredients may be used:

    3.2.1 Vegetable oil.

    3.2.2 Salt in a maximum limit of 2%.

    3.2.3 Tomato sauce, garlic and spices in a maximum limit of 2% single and of 4% when mixed.

    3.2.4 Tehena

    3.2.5 Lemon juice

    1
    Section on Methods of Analysis would be considered by the Commission after their endorsement by the Committee on
    Methods of Analysis and Sampling.
    CODEX STAN 258-R - 2007 Page 2 of 3

    3.3 QUALITY FACTORS – GENERAL

    The final product shall meet the following general requirements:

    3.3.1 All the ingredients, including food additives, shall comply with their own standards, and be safe for
    human consumption.

    3.3.2 The product shall be free from abnormal flavour, odour, colour and have the characteristics typical
    of the final product.

    3.3.3 Product shall be free from insects and any foreign matter.

    3.4 QUALITY FACTORS – SPECIFIC

    The following requirements apply to the product when prepared ready- for consumption in accordance with
    the instructions for use.

    3.4.1 Drained weight shall be not less than 65% of the net weight, without the added optional ingredients.

    3.4.2 Drained weight shall be not less than 67% of the net weight, with the added optional ingredients.

    3.4.3 The product shall not contain any preservative (Subclause 4.2 excluded) or colouring substance.

    3.4.4 Foul pulses shall match in colour, size and appearance. The texture of the product shall be
    distinguishable and tender.

    4. FOOD ADDITIVES

    Only those food additives listed below may be used and only within the limits specified.

    4.1 ACIDITY REGULATORS


    INS NO FOOD ADDITIVE MAXIMUM LEVEL
    330 Citric acid GMP

    4.2 ANTIOXIDANT, PRESERVATIVE


    INS NO FOOD ADDITIVE MAXIMUM LEVEL
    385, 386 EDTAs 365 mg/kg (singly or in combination) (as
    anhydrous calcium disodium EDTA)

    5. CONTAMINANTS

    The product covered by this Standard shall comply with the maximum limits for contaminants and the
    maximum residues limits for pesticides established by the Codex Alimentarius Commission.

    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 Recommended International Code of Practice -
    General Principles of Food Hygiene (CAC/RCP 1-1969), Recommended International Code of Hygienic
    Practice for Low-Acid and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979) and other relevant
    Codex texts such as Codes of Hygienic Practice and Codes of Practice.
    CODEX STAN 258-R - 2007 Page 3 of 3

    6.2 The products should comply with any microbiological criteria established in accordance with the
    Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

    7. PACKAGING AND STORAGE

    7.1 The product shall be packed in containers, which will safeguard the hygienic, nutritional and
    technological quality of the end product.

    7.2 The product shall be stored in a well-ventilated store, protected against direct heat, moisture and
    contamination.

    7.3 The used metal container shall be coated with food grade lacquer, suitable for the product, with no
    mechanical defect and rust free.

    7.4 The end product container shall have no swelling, the inner pressure shall be less than atmospheric
    pressure at 20° C.

    8. WEIGHTS AND MEASURES

    8.1 FILL OF THE CONTAINER

    8.1.1 Minimum Fill

    The container shall be well filled with the product and the product shall occupy not less than 90% of the
    water capacity. The water capacity of the container is the volume of distilled water at 20oC which the sealed
    container will hold when completely filled.

    9. LABELLING

    The product shall be labelled in accordance with the Codex General Standard for the Labelling of
    Prepackaged Foods (CODEX STAN 1-1985):

    9.1 NAME OF THE FOOD

    The name of the food shall be "Foul Medames”.

    10. METHODS OF ANALYSIS AND SAMPLING 2

    2
    To be finalized

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