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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.
This is a project to update the Technical Regulation GSO CODEX STAN 320:2021 in English Language through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) in KUWAIT schedule. This is expected to cancel and replace GSO CODEX STAN 320:2021.
- GSO CODEX STAN 320:2021 Quick Frozen Vegetables
- GSO 1384: 2002 Frozen Corn -on- The Cob
- GSO 2386: 2014 Pulses and cereals and their products- Quick frozen whole kernel corn
- GSO CODEX STAN 110:2021 Quick-frozen broccoli
- GSO 2227:2012 Quick frozen cauliflower
- GSO 344:1994 Frozen green beans.
- GSO 811:2021 frozen spinach
- GSO 345:2021 frozen peas
This standard shall apply to quick-frozen vegetables as defined in Section 3 below and in the corresponding annexes and offered for direct consumption including for catering purposes without further processing, expect for size-grading or re-packing if required. It does not apply to the product when indicated as intended for further processing, or for other industrial purposes.
2.1 GSO 9 “Labeling of prepackaged food Stuffs".
2.2 GSO 21 “Hygienic regulations for food plants and their personal".
2.3 GSO 150-1 “Expiration dates for food products – Part 1: Mandatory expiration dates".
2.4 GSO 150-2 “Expiration dates for food products - Part 2: Voluntary expiration dates".
2.5 GSO193 “Contaminants and toxins in food and feed".
2.6 GSO 1287 “Methods of sampling of prepackaged fruit and vegetable products".
2.7 GSO ISO 8129-2 “Fruits and vegetables and derived products - Determination of alcohol - Insoluble solids content - Method for fresh and frozen peas".
2.8 GSO 244 “Methods of Test for Fruits, Vegetables and Their Products, First Part: Organoleptic Examination, Determination of net weight and drained Weight, Determination of Apparent Viscosity, Determination of Headspace, Determination of Extraneous Matter and Defective Fruits".
2.9 GSO 323 “General Requirements for Transportation and Storage of Chilled and Frozen Foods".
2.10 GSO 715 “Methods of Test for Vegetables, Fruits and Their Products – Tough Strings Test".
2.11 GSO382 “Maximum Limits of Pesticide Residues in Agricultural and Food Products".
2.12 GSO 839 “Food packages - Part 1: General requirements".
2.13 GSO 1016 “Microbiological Criteria for Foodstuffs".
2.14 GSO 177 “Methods of physical and chemical tests of canned vegetable".
2.15 GSO 2500 “Additives Permitted for Use in Food Stuffs".
2.16 GSO 178 “Microbiological methods for testing canned vegetables".
2.17 GSO 998 “Methods for detection permissible radionuclides limits in food –Part 1 Gamma spectrometry analysis: A – Cs – 134, Cs – 137".
2.18 GSO 1023 “Methods of sampling for prepackaged food products".
2.19 GSO / ISO 7558 “Guide to the prepacking of fruits and vegetables".
2.20 GSO 20 “Methods for the determination of contaminating metallic elements in food stuffs".
2.21 GSO ISO 24333 “Cereals and cereal products — Sampling".
2.22 GSO 194-1 “Methods of test for enriched and enriched treated wheat flour".
2.23 GSO ISO 2173 “Fruits and vegetable products- Determination of soluble solids content- Refractometric method".
2.24 GSO ISO 762 “Fruit and vegetable products – Determination of mineral impurities content".
2.25 GSO ISO 1026 “Fruits and vegetable products – Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation".
2.26 GSO 1296 “Method of test for edible salt".
2.27 GSO 1843 “Food grade salt"
2.28 GSO Codex STAN 212 “Sugars"
2.29 GSO 2228 “standard for edible fats & oils not covered by individual standards"
2.30 GSO CAC/RCP 8 “Code of practice for the processing and handling of quick frozen food".
2.31 GSO 707 “Flavorings Permitted for Use in Foodstuffs and Instructions for their uses".
2.32 GSO 2189 “Guidelines on substances used as processing aids".
3.1 Product definition
Quick-frozen vegetables are the products:
(1) prepared from substantially sound, fresh (barring mature processed peas) or frozen vegetables, as defined in the corresponding annexes, having reached appropriate maturity for processing. None of their essential characteristic elements are removed from them but they shall be washed and prepared appropriately, depending on the product to be produced. They undergo operations such as washing, peeling, grading, cutting blanching/deactivation of enzyme activity, etc. depending on the type of product.
(2) made from vegetables like which are subjected to a quick-freezing process, and maintained at – 18 ℃ or colder at all points in the cold chain, subject to permitted temperature tolerances.
3.2 Process definition
Quick-frozen vegetable is the product subject to freezing process in appropriate
equipment and complying with the conditions laid down hereafter and in the
corresponding annexes. This freezing operation shall be carried out in such a
way that the range of temperature of maximum crystallization is passed quickly.
The quick-freezing process shall not be regarded as complete unless and until the
product temperature has reached – 18 ℃ at the thermal center after thermal
stabilization.
The recognized practice of re-packing quick-frozen products under temperature-controlled conditions are permitted.
3.3 Handling practice
The product shall be handled under such conditions as will maintain the quality during transportation, storage and distribution up to and including the time of final sale. It is recommended that during storage, transportation, distribution and retail, the product be handled in accordance with the GSO standard as mentioned in item (2.30).
4.1 Styles
In addition to the styles defined in the corresponding annexes, any other styles should be permitted as indicated in item (4.2)
Note: Quick-frozen vegetables may be “free flowing” i.e. in which the individual units (individual quick-frozen [IQF]) are not stuck to one another, stuck together or in blocks to an extent that they cannot easily be separated in a frozen state.
4.2 Other styles
Any other style in addition to those described in the various annexes should be permitted provided that the product:
4.2.1 Is sufficiently distinctive from other forms of presentation laid down in the standard.
4.2.2 Meets all relevant requirements of the standard, including requirements relating to limitations on defects and any other requirements which are applicable to that style which most closely resembles the style or styles intended to be provided for under this provision.
4.2.3 Is adequately described on the label to avoid confusing or misleading the consumer.
5.1 The basic ingredients as defined in item (3.1). Specific provisions are provided for in the corresponding annexes.
5.2 The Optional ingredients in accordance with the relevant provisions in the corresponding annexes.
5.3 Have a reasonably uniform color characteristic of the variety.
5.4 Clean, practically free from sand, grit and other foreign material.
5.5 Be practically free from pests and damage caused by them.
5.6 Have a normal flavor and odor/smell, taking into consideration any added ingredients as indicated in item (5.2).
5.7 Sample size: see individual annexes for sample size for each product.
5.8 Analytical characteristics should be in accordance with the provisions provided for in the corresponding annexes.
5.9 Quick-frozen vegetables should be substantially free from defects. Certain common defects should not be present in amounts greater than the limitations provided for in the corresponding annexes.
5.10 A container that fails to meet one or more of the applicable quality requirements, and in the corresponding annexes (except those based-on sample averages), should be considered as a “defective”.
5.11 A lot will be considered acceptable when the number of “defectives” as defined in
the previous item and in the corresponding annexes do not exceed the acceptance number (c) of the appropriate sampling plan with an acceptable quality level (AQL) of 6.5.
For factors evaluated on a sample average, a lot will be considered acceptable if the average meets the specified tolerance, and no individual sample is excessively out of tolerance.
5.12 Only those food additive classes listed in the corresponding annexes are technologically justified and may be used in products covered by this standard. Within each additive class only those food additives listed in the corresponding annexes, or referred to, may be used and only for the functions, and within limits, specified.
5.13 The processing aids used for products covered by this standard shall comply with the GSO standard mentioned in item (2.32).
5.14 The product covered by this standard shall comply with the maximum levels of the General standard for contaminates and toxins in food and feed mentioned in item (2.5).
5.15 The products covered by this standard shall comply with the GSO standard for maximum residue limits for pesticides mentioned in item (2.11).
5.16 The weight of the products covered by the provisions of this standard shall be indicated in accordance with the General standard for the labelling of pre-packaged food stuffs mentioned in item (2.1).
5.17 When the vegetables are glazed, in conformity with a specific annex, the declaration of net content of the foods shall be exclusive of the glaze.
5.18 A container that fails to meet the net weight declared on the label should be considered as a “defective”.
6.1 It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the GSO standard mentioned in item (2.2) and Code of practice for the processing and handling of quick-frozen food as mentioned in the GSO standard in item (2.30).
6.2 The products should comply with any microbiological criteria established in accordance with the GSO standard (2.13).
7.1 The products covered by the provisions of this standard shall be labelled in accordance with the GSO standard mentioned in item (2.1).
7.2 Name of the product
7.2.1 The name of the product shall be as defined in the corresponding annexes.
7.2.2 The words “quick-frozen” shall also appear on the label, except that the term “frozen” may be applied in countries where this term is customarily used for describing the product processed in accordance with Section 3.2 of the standard. The type of quick-freezing process may be included on the label.
7.2.3 When any ingredient has been added which impart(s) a distinctive flavor to the food, the name of the product shall be accompanied by the term “with X”, as appropriate.
7.2.4 Styles
7.2.4.1 Styles – there shall appear on the label in conjunction with, or in close proximity to the name of the product, the style (cut/description/presentation), as defined in the corresponding annexes.
7.2.4.2 Other Styles – if the product is produced in accordance with the other styles provision in item (4.2), the label shall contain in conjunction with, or in close proximity to the name of the product, such additional words or phrases that will avoid misleading or confusing the consumer.
7.2.5 When the vegetables are sized, the size, as defined in the corresponding annexes, may be declared in conjunction with, or in close proximity to the name of the product.
7.3 Labelling of non-retail containers
The labelling of non-retail containers should be in accordance with the GSO standard mentioned in item (2.1).
Packaging used for quick-frozen vegetables shall be in accordance with the GSO standard mentioned in item (2.12).
For checking the compliance with this standard, the methods of analysis and sampling contained in the GSO standard mentioned in item (2.18) relevant to the provisions in this standard, shall be used.
Last update: 27 July 2025
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