Decision No. 56/2000/QĐ-BNNPTNT/KHCN on issuing industry standards

 

Pursuant to …;

Regarding the issuance of industry standards

THE MINISTER OF AGRICULTURE AND RURAL DEVELOPMENT

Pursuant to Decree No. 73/CP dated November 1, 1995 of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Agriculture and Rural Development;

Pursuant to Decree No. 86/CP dated December 8, 1995 of the Government on the division of responsibilities for state management of product quality.

Considering the proposal of the Director of the Department of Science, Technology, and Product Quality

Pursuant to …;

Article 1: Now promulgates the following industry standard:

10TCN 417-2000: Concentrated Pineapple Juice - Preservation by Physical Methods

10TCN 418-2000: Fresh Ramie Fruit

10TCN 419-2000: Stomach Corn

10TCN 420-2000: Stomach Cucumber Pickle

10TCN 421-2000: Plum Juice - Technical Requirements. Testing Methods

Article 2: This Decision shall take effect fifteen days from the date of signature.

Article 3: The Heads of the Office, Directors of the Science and Technology Department and Product Quality, and leaders of related organizations and individuals are responsible for implementing this Decision.

 

DEPUTY MINISTER

DEPUTY MINISTER

(Signed)

Nguyen Thien Luan

STANDARDS

CONCENTRATED PINEAPPLE JUICE PRESERVED BY PHYSICAL METHODS 10TCN 417-2000
(Annexed to Decision No. 56/2000/QĐ-BNN-KHCN dated May 23, 2000)

(as of May 23, 2000)

1. Description

1.1 Definition of Product

Concentrated pineapple juice (product concentrated from pineapple juice) is a non-fermented product but capable of fermenting after re-dilution, obtained from raw materials as described in Section 1.2, through a concentration process as defined in Section 1.3, and preserved solely by physical methods (excluding irradiation).

1.2 Raw Materials

The raw material used for processing is unfermented pineapple juice that can ferment, obtained through a mechanical process, which may include centrifugation but not filtration, from the flesh or parts of the flesh of ripe, fresh pineapples (Ananas comosus (L.) Merr or Ananas sativus Lindl), with or without the core.

1.3 Definition of Process

The concentration process includes removing water by physical means until the product has a soluble solids content of at least 27% by weight when determined by refractometer at 20°C, adjusted according to acidity as per Appendix I. Additional ingredients may be added:^°a) Pineapple juice, concentrated pineapple juice, or water to maintain the main components and quality factors of the concentrated product.

b) Volatile components of pineapple juice lost during the concentration process.

2. Main Components and Quality Factors

2.1 Requirements for Re-diluted Concentrated Pineapple Juice

The product obtained after re-diluting concentrated pineapple juice as per Section 7.10 must comply with the provisions of the Codex Standard for pineapple juice preserved solely by physical methods (refer to Codex Stan 85-1981), excluding it may contain L-ascorbic acid and chlorostannate as specified in Section 3 of this standard.

3 Food Additives

Maximum Levels in Re-diluted Fruit Juice

4 Toxic Substances

When concentrated pineapple juice is re-diluted as per Section 7.10 of this standard, toxic substances shall not exceed the limits set out in Section 4 of the Codex Standard for pineapple juice preserved solely by physical methods (Codex Stan 85-1981).

10.0 mg/kg

5 Sanitation

5.1 Products conforming to the provisions of this standard must be processed in accordance with international hygiene practices for canned fruits and vegetables (refer to CAC/RCP 2-1969) and general food hygiene principles (refer to CAC/RCP 1-1969) as prescribed by the Codex Alimentarius Commission.

5.2 When tested using appropriate sampling and testing methods, the product must:

a) Not contain microorganisms capable of developing under normal storage conditions.

b) Not contain microbial contaminants at levels harmful to health.

6 Weights and Measures

Minimum Fill Level of Packaging:

Concentrated pineapple juice must occupy at least 90% of the liquid volume of the packaging. The liquid volume of the packaging is the volume of distilled water at 20°C contained in a sealed package. If the product is stored by freezing, the minimum fill level requirement applies to the frozen product.^°7 Labeling

In addition to Sections 1, 2, 4, and 6 of the Codex Standard for Prepackaged Foods (Codex Stan 1-1981), the following additional provisions apply:

7.1 Product Name

7.1.1 The product name must be:

"Concentrated Pineapple Juice""Product Concentrated from Pineapple Juice"", ""Frozen Concentrated Pineapple Juice" ", " "Product Concentrated from Frozen Pineapple Juice" ", "7.1.2 The product name may also include the term: ".

"Brix" where represents the percentage of soluble solids of pineapple by weight when determined by refractometer at 20°C, adjusted for acidity as per Appendix I. x 7.2 Ingredient List^°7.2.1 A complete list of ingredients must be included on the label in descending order, except for those listed in Section 1.3 which need not be included.

7.2.2 If L-ascorbic acid is added, it must be listed as follows:

a) "Ascorbic Acid, Antioxidant" or

b) "Antioxidant"

7.3 Net Weight

The net weight must be indicated on the retail packaging by volume. On non-retail packaging, the net weight must be indicated by weight. The measurement system must be metric (SI), US units, or British units as required by the purchasing country.

7.4 Name and Address

The name and address of the manufacturer, packer, distributor, importer, exporter, or seller must be included.

7.5 Origin

The origin of the product must be clearly stated to avoid misleading consumers.

7.6 Lot Identification

Each package must bear a durable embossed or marked code to easily identify the manufacturing plant and lot number.

7.7 Expiry Date

"Best Before" date must be indicated by month and year in sequential numerical form, unless the product has a shelf life exceeding 18 months, in which case only the year needs to be indicated.

Months may be indicated by letters in countries where this does not confuse consumers.

For products requiring indication of month, year, and expiration date, the phrase "expiring at the end of the year..." may be used instead.

7.8 Storage Instructions

In cases where products require the month, year, and expiration date until the end of the year, the phrase "end of the year..." may be used instead.

7.8. Storage instructions

7.8.1. Any special storage conditions necessary for the product's shelf life must be indicated if the shelf life depends on them beyond the shelf life period.

7.8.2. Storage instructions shall be placed adjacent to the shelf life if possible.

7.9. Additional requirements

The following additional provisions shall apply:

7.9.1. The label may not depict any fruit or fruit juice other than pineapple or pineapple juice through images.

7.9.2. The label shall not contain any assertions about Vitamin C or the term Vitamin C unless such claims are accepted by the competent authorities in the importing country.

7.9.3. If frozen storage of concentrated pineapple juice is required, the label must include information on thawing the product.

7.10. Concentration Level

The package must indicate dilution instructions expressed as a percentage by weight of dry matter determined by refractometer at 20°C adjusted according to acidity as per Appendix I, or in the case of products intended for retail sale, the volume of water to be added to one volume of concentrated juice to obtain minimum standard-compliant diluted pineapple juice preserved solely by physical means (Codex Stan 85-1981) must be stated.^°7.11. For bulk packaging

In the case of concentrated pineapple juice (at any Brix degree) packed in bulk packaging, all information from sections 7.1 to 7.6 and 7.9.1 to 7.9.3 must be included on the packaging or in accompanying documents, except for the product name, manufacturer’s or packer’s name and address already on the packaging. The manufacturer’s or packer’s name may be replaced by a recognizable identifier provided that it can be clearly identified together with the accompanying documents.

AMENDMENT TO THE STANDARD 10TCN 417-2000 BRIX VALUE

 

ANNEX I

(According to the AOAC Refractometer Method)
Citric acid anhydrous

 

STANDARDS

(Pursuant to Decision 56/2000/QĐ-BNN-KHCN dated May 23, 2000)
1. Product Definition

This standard applies to fresh lychees of varieties with the scientific name Litchi chinensis Sonn., belonging to the Sapindaceae family, consumed after processing and packaging. It does not apply to lychees used for industrial processing.

2. Quality Requirements

2.1 Minimum Requirements

In addition to specific requirements for each type and allowable limits, fresh lychees of all types must:

- Be intact fruits

- Be fresh and free from unsuitable fruits for consumption such as rotten or quality-degraded fruits.

- Be clean, almost free from visible contaminants.

- Almost free from pests and diseases.

- Almost free from pest and disease damage.

- Free from skin damage and abrasions.

- Almost free from sunburn marks.

- Not abnormally wet outside the fruit skin except when condensation occurs upon removal from cold storage.

- Free from unusual odors and flavors.

Fresh lychees must be carefully harvested, fully developed, and sufficiently ripe. Their development and condition should allow transportation, handling, and delivery to maintain good quality. The color of the lychee fruit may vary from pink to red in untreated fruits, and from light yellow to pink in sulfur dioxide fumigated fruits (SO₂).

2.2 Classification₂).

Lychees are classified into three categories.

2.2.1 Premium Grade

Fruits in this category must have the best quality. They must be fully developed in shape and have the characteristic color of their variety.

Fruits must not have defects, but minor defects that do not affect the overall appearance, quality, maintenance of quality, and presentation in packaging may be allowed.

2.2.2 Category I

Fruits in this category must have good quality and be typical of their variety. However, minor defects that do not affect the overall appearance, quality, maintenance of quality, and presentation in packaging may be allowed, such as:

- Minor deformations.

- Minor color defects.

- Minor defects on the skin with a total area not exceeding 0.25 cm².

2.2.3 Category II².

This category includes fruits that do not meet higher quality standards but still meet the minimum requirements.

The following defects may be allowed for fruits that retain their basic characteristics regarding quality, preservation, and presentation:

- Shape defects.

- Color defects.

- Defects on the skin with a total area not exceeding 0.5 cm².

3. Size Requirements².

Fruit size is determined by the largest diameter.

- The smallest size for premium grade fruits is 33 mm.

- The smallest size for Category I and Category II fruits is 20 mm.

The maximum variation in size among fruits in each package is 10 mm.

4. Allowable Limits

The allowable limits within each package for fruits that do not meet the specified quality and size requirements are defined for each category.

4.1 Allowable Limits for Quality

4.1.1 Premium Grade

Up to 5% of the number or weight of fruits that do not meet the requirements of this category but meet the requirements of Category I or are within the allowable range of that category.

4.1.2 Category I

Up to 10% of the number or weight of fruits that do not meet the requirements of this category but meet the requirements of Category II or are within the allowable range of that category.

4.1.3 Category II

Up to 10% of the number or weight of fruits that do not meet the requirements of this category or the minimum requirements, excluding products unsuitable for consumption due to rotting or quality degradation.

4.2 Allowable Limits for Size

Up to 10% of the number or weight of fruits in all categories that do not meet the minimum size requirement, provided that the diameter is not less than 15 mm in all categories or the maximum size variation is 10 mm.

5. Presentation Requirements

5.1 Uniformity

Lychees in each package must be uniform in origin, variety, quality, size, and color.

The fruits must be uniform within each package and of the same origin, variety, quality, size, and color.

The visible portion of the lychees must represent the entire quantity of lychees in the packaging.

5.2. Packaging

Lychees must be packaged in such a way that the product is fully protected.

Materials used inside the packaging must be new, clean, and of good quality to prevent damage both internally and externally to the product. It is permissible to use materials with printed letters or special trademarks, provided they are printed with non-toxic ink or glue.

Lychees must be packed in each package according to the regulations for packing and transporting fresh fruits and vegetables. However, when lychees are presented in clusters, a small amount of leaves may be allowed.

5.2.1. Description of Packaging

Packages must meet quality, hygiene, ventilation, and durability requirements to ensure loading, water transport, and storage of lychees. Each package (or lot if the product is loose) must be completely free of impurities and strange odors.

5.3. Presentation

Lychees must be presented in the following forms:

5.3.1. Loose Fruit

In this case, the stem must be cut at the first node and the maximum length of the stem must not exceed 2mm from the top of the fruit. Premium grade lychees must be presented in loose form.

5.3.2. Clustered Fruit

In this case, each cluster must contain more than three lychees and have an attractive shape.

The length of the branch must not exceed 15cm.

6. Marking and Labeling

6.1. For Consumer Packaging

In addition to the labeling requirements of the Codex Standard for Prepackaged Foods (Codex Stan 1-1985, Rev 1-1991), the following additional provisions apply: If the product cannot be seen, each package must bear a label indicating the name of the product and may include the variety or representative variety.

6.2. For Non-Retail Packaging

Each package must bear the following details in printed characters on the same side, easily readable, difficult to erase, and visible from the outside or printed on accompanying documents. For products transported loose, these details must be on an accompanying document.

6.2.1. Confirmation of Exporter, Packager, Shipper

6.2.2. Nature of the Product

The name of the product must be indicated if it cannot be seen from the outside; the name of the variety or trade name, cluster specifications if required.

6.2.3. Origin of the Product

The country of origin must be indicated, but the region of cultivation, country name, region name, or local name is not mandatory.

6.2.4. Product Confirmation

- Type

- Net weight (optional)

6.2.5. Official Inspection Mark (optional)

7. Toxic Substances

7.1. Heavy Metals

Lychees must not contain heavy metals at levels harmful to human health.

7.2. Residues of Pesticides

Must comply with the Codex Maximum Residue Limits for pesticides in lychees.

8. Hygiene

8.1. Products conforming to the standards set out herein must be processed in accordance with international general principles of food hygiene (CAC/RCP 1-1969, Rev 2-1985) and other relevant recommendations concerning this product by the Food and Agriculture Organization's Codex Alimentarius Commission.

8.2. Products must not contain harmful substances within the scope of good packaging and processing practices.

8.3. When tested using appropriate sampling and testing methods, the product must:

a) Not contain microorganisms at levels that can cause harm to health.

b) Not contain parasites at levels that can cause harm to health.

c) Not contain any substance produced by microorganisms at levels that can cause harm to health.

 

STANDARDS

STANDARD FOR PRESERVED BABY CUCUMBER IN GLASS JARS OR IRON TIN WITH VERNISAGE LINING 10TCN 420-2000
1. Product Definition

This standard applies to products made from fresh baby cucumbers preserved in glass jars or iron tins with vernisage lining, together with a solution of sugar water, salt, acid, and some spices, sealed and sterilized.

1. Technical Requirements

1.1. Preserved baby cucumbers in vinegar must be produced according to the approved technological process.

1.2. Raw material standards:

1.2.1. Main raw material: Baby cucumbers must be young, fresh, normally developed; not old, yellow, crooked, constricted, crushed, heavily scarred, or diseased.

Size of fruit:

- Maximum diameter: Not exceeding 17 mm.

- Length: Not exceeding 70 mm.

1.2.2. Auxiliary raw materials: Celery, parsley, chili, garlic, carrot must be fresh, not crushed, or wilted. Salted or dried varieties may be used but must maintain quality.

1.2.3. Sugar: White sugar type I, according to TCVN 1695 - 87.

1.2.4. Table salt: According to TCVN 3974 - 84.

1.2.5. Acetic acid: For food use.

1.2.6. Food additives: According to Decision No. 867 - 1998 QĐ / BYT dated April 4, 1998 of the Ministry of Health regarding hygiene standards for foodstuffs.

1.3. Sensory Standards.

Preserved baby cucumbers in vinegar must meet the following sensory criteria:

1.3.1. Color: Characteristic color of the product.

1.3.2. Flavor: Aromatic, characteristic flavor of the product with spices.

Balanced salty, sour, and sweet taste.

No off-flavors.

1.3.3. Texture: Crisp.

1.3.4. Appearance: Whole fruit, without flower stalks, no serious defects. The fruit must be relatively uniform in each jar or box.

1.3.5. Solution: Clear, light yellow. Small pieces of spices are allowed.

1.3.6. Spices: Represent 1.5 - 2% of the net weight.

1.3.7. Inorganic Impurities: None allowed.

1.3.8. Serious Defects: None allowed.

Serious defects include the following cases: Wormholes; cracks; severe crushing and scarring; clear marks on the fruit; deformities.

1.4. Physical, Chemical, Microbiological Indicators.

1.4.1. Fill Level of Container:

1.4.1.1. Minimum Fill Level:

Not less than 90% of the container's water capacity.

"The container's water capacity is the volume of distilled water at 20°C contained in the sealed container."^°1.4.1.2. Minimum Weight: Not less than 50% of the minimum fill level.

1.4.2. Salt Content: Not more than: 2.0%.

1.4.3. Acid Content (as acetic acid): Not more than: 1.0%.

1.4.4. Heavy Metal Content: According to TCVN 3572 - 81,

Tin (Sn) not more than: 200.0 mg/kg

Lead (Pb) not more than: 0.3 mg/kg_n Copper (Cu) not more than: 5.0 mg/kg

Zinc (Zn) not more than: 5.0 mg/kg

1.4.5. Microbiological Indicators:

According to Decision No. 867 - 1998 QĐ/ BYT dated April 4, 1998 of the Ministry of Health regarding hygiene standards for foodstuffs.

Pathogenic microorganisms and fungi, yeasts, molds must not be present.

2.1. Sampling: According to TCVN 4409 - 87.

Pathogenic microorganisms, fungi, yeast, and mold shall not be present.

The technical requirements in this technical regulation are implemented according to the testing methods specified below:

2.1. Sampling: In accordance with TCVN 4409 - 87.

2. 2. Check sensory, physical and chemical indicators:

In accordance with TCVN 4409-88, TCVN 4410-87, TCVN 4411-87, TCVN 4412-87, TCVN 4413-87, TCVN 4414-87, TCVN 4415-87; TCVN 4589-88, TCVN 4590-88, TCVN 4591-88, TCVN 4594-88 and TCVN 3216-94.

2. 3. Check heavy metal content:

In accordance with TCVN 1976-88, TCVN 1977-88, TCVN 5368-91, TCVN 1978-88, TCVN 1979-88 or TCVN 5487-91, TCVN 1980-88, TCVN 1981-88 or TCVN 5496-91.

2. 4. Check microbiological indicators: In accordance with TCVN 280-68.

3. Packaging, labeling, storage and transportation.

3.1. Packaging, labeling, storage and transportation: In accordance with TCVN 167-86.

3.2. Iron boxes for canned food products: In accordance with TCVN 166-64; TCN 172-93.

3. 3. Wide-mouth glass jars with screw caps for canned products:

In accordance with TCVN 5513-1991, and TCN 253-96.

3. 4. Carton packaging for transport: In accordance with TCVN 3214-79.

3.5. Labeling:

In accordance with Decision No. 178/1999/QĐ-TTg dated August 30, 1999 issued by the Prime Minister on goods circulating domestically and goods for export and import.

 

STANDARDS

TECHNICAL REQUIREMENTS AND TESTING METHODS FOR PERSIMMON JUICE 10TCN 421-2000
(Issued pursuant to Decision No. 56/2000/QĐ-BNN-KHCN dated May 23, 2000)

This standard applies to persimmon juice products classified as fruit drinks intended for direct consumption, produced from ripe fresh persimmons, using sugar and certain food additives, packed in sealed containers and sterilized.

1. Classification

Persimmon juice packed in containers is produced in two types:

1.1. Red persimmon juice: Produced from persimmon varieties with red flesh.

1.2. White persimmon juice: Produced from persimmon varieties with white flesh.

2. Technical Requirements

2.1. Persimmon juice must be produced according to the approved technological process by the competent authority.

2.2. Raw materials: To produce persimmon juice, the following raw materials must be used:

2.2.1. Persimmon fruits: The fruits must be ripe, fresh, fragrant, with white or red flesh, not mushy, fermented, or infested with pests. It is permissible to use parts of the flesh from bruised fruits if they are still good. Do not use large persimmon varieties with hard flesh and unclear aroma.

2.2.2. White refined sugar: Type I white refined sugar, in accordance with TCVN 1695-87.

2.2.3. Citric acid: In accordance with TCVN 5516-91.

2.2.4. Food additives: In accordance with Decision No. 867-1998/QĐ-BYT of the Ministry of Health regarding the issuance of the "List of Sanitation Standards for Foodstuffs."

2.3. Sensory indicators: Persimmon juice products must meet the sensory indicators listed in Table I.

Table I

2.4. Physical and chemical indicators: The physical and chemical indicators of persimmon juice must meet the requirements listed in Table II.

Table II

2.5. Heavy metal content: In accordance with TCVN 3572-81.

Lead (Pb) not exceeding: 0.3 mg/kg

Copper (Cu) not exceeding: 5.0 mg/kg

Zinc (Zn) not exceeding: 5.0 mg/kg

Tin (Sn) not exceeding: 200 mg/kg

2.6. Microbiological indicators: In accordance with Decision No. 867-1998/QĐ-BYT of the Ministry of Health regarding the issuance of the "List of Sanitation Standards for Foodstuffs." Must not contain pathogenic microorganisms or spoilage caused by microorganisms.

3. Testing Methods

3.1. Sampling: In accordance with TCVN 4409-87.

3.2. Checking sensory and physical-chemical indicators:

In accordance with standards: TCVN 4410-87, TCVN 4411-87, TCVN 4412-87, TCVN 4413-87, TCVN 4414-87, TCVN 4589-88.

Determination of fruit content by the Formalin method in the Food Quality Control Manual, Volume 8 - Food Analysis published by FAO, Rome 1986 **.

* Water capacity of the container is the volume of distilled water at 20°C that a sealed container can hold when fully filled.^°** Manuals of food quality control, 8-Food analysis Roma 1986

3.3. Checking heavy metal content in accordance with standards:

TCVN 1976-88, TCVN 1977-88, or TCVN 5368-91, TCVN 1978-88, TCVN 1979-88, or TCVN 5487-91, TCVN 1981-88 or 5496-91.

3.4. Checking microbiological indicators: In accordance with TCVN 280-68.

4. Packaging, labeling, storage and transportation.

4.1. Persimmon juice products are packaged in various types of containers:

- Iron boxes in accordance with 10 TCN 172-93.

- Glass bottles and jars in accordance with TCVN 5513-91; 10 TCN 253-96.

- Plastic boxes in accordance with Decision No. 867-QĐ/BYT on issuing the "List of Sanitation Standards for Foodstuffs."

4.2. Transport packaging: In accordance with TCVN 3214-79 or as agreed in sales contracts.

4.3. Packaging, storage and transportation of products: In accordance with TCVN 167-86.

4.4. Labeling: In accordance with Decision No. 178/1999/QĐ-TTg of the Prime Minister on issuing the Labeling Regulations for goods circulating domestically and goods for export and import.

4.4. Labeling: Pursuant to Decision No. 178/1999/QĐ-TTg of the Prime Minister on the issuance of the Regulations on Product Labeling for goods circulating domestically and for export and import.