Gulf Standard GSO 150-1-2013
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)
Final draft
GSO/FDS 150 -1/2013
Expiry periods of food products – Part 1:
Mandatory expiry periods
Prepared by:
Gulf technical committee for sector standard of food and agricultural products
This document is a draft Gulf Standard circulated for comments, it is therefore, subject to
alteration and modification, and may not be referred it as a Gulf Standard, until approved by
the Board of Directors .
ICS: 67.040.00
Gulf Standard GSO 150-1-2013
Expiry periods of food products – Part 1:
Mandatory expiry periods
Date of GSO Board of Directors' Approval :
Issuing Status : Technical regulations
Gulf Standard GSO 150-1-2013
Foreword
GCC Standardization Organization (GSO) is a regional Organization which consists
of the National Standards Bodies of GCC member States. One of GSO main functions
is to issue Gulf Standards /Technical regulations through specialized technical
committees (TCs).
GSO through the technical program of committee TC No.:.(5) " Gulf technical
committee for standards of food and agriculture products " has updated the GSO
Standard No. 150/2007 " Expiry Periods of food products " to two parts: part 1 " "
Expiry Periods of food products- Mandatory expiry periods: and part 2 " Expiry
Periods of food products- Guiding expiry periods", This technical regulation is
concerned with : Part 1 Mandatory expiration periods The Draft Standard has been
prepared by ( State of Qatar) .
This standard has been prepared after review the Arabic, foreigner, International
standards and related complied references.
This Technical Regulation will cancel any technical requirements or expiry dates
contradict with it in other food products Standards.
This standard has been approved as a Gulf Technical Regulation by GSO Board of
Directors in its meeting No. ( ), held on ( ). The approved Standard will replace and
supersede the mandatory periods in GSO Standards No. (150).
Gulf Standard GSO 150-1-2013
Expiry periods of food products – Part 1:
Mandatory expiry periods
1. SCOPE AND FIELD OF APPLICATION:
This Gulf Technical Regulation is concerned with mandatory expiry
periods for food products.
2. COMPLEMENTARY REFERENCES:
2.1 GSO 9 “Llabelling of Pre-packaged Foods”.
2.2 GSO food product Gulf Standards mentioned in this Standard .
2.3 GSO Food packaging Standards.
3. DEFINITIONS:
3.1 Expiry period: A period during which the product retains its specific
properties and remains permissible, acceptable and fit for human
consumption under the set packaging, transportation and storage
conditions.
3.2 Foodstuff: Any substance whether processed, semi-processed or
unprocessed, which is intended for direct human consumption or used in
manufacturing, preparing or treating of food stuff. It does not include
tobacco and tobacco products or any substances used only as drugs.
3.3 Expiry date: The date designating the end of the expiration period under
the set packaging, transportation and storage conditions.
3.4 Production date: The date on which the food becomes an end product
suitable for packaging.
3.5 Date of packaging:
The date on which a foodstuff has been packed in the immediate container
in which it will be eventually sold.
3.6 Best before
The date signifying the end of period beyond which a product, under
any given storage conditions, retain certain qualities for which is processing; and, so,
never marketable thereafter.
3.7 Modified atmosphere packaging:
Packaging the food products in an atmosphere that has been modified so
That its composition is different than air .
3.8 Flash pasteurization: Is a method to enhance the expiry periods for
perishable liquid foods, by heating it rabidly to 70°C for 20 seconds, and then cooled
rapidly.
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Gulf Standard GSO 150-1-2013
3.9 Perishable food:
Food that consists wholly or partly of milk, milk products, eggs, meat, poultry,
fish or shell fish, or ingredient that are capable of supporting the progressive
growth of microorganisms that can cause food spoilage or food poisoning and
other food borne illness.
4. REQUIREMENTS:
4.1 Without prejudice to what is stated in GSO Standard (item 2.1) “Labelling
of Pre-packaged Foods” and to the Gulf standards for each food product,
the production and expiration dates shall be declared on the label of the
package in an un-coded manner as follows:
– [Day-Month-Year] for food products having an expiration period less than
3 months .
– [Month-Year] for food products having an expiration period exceeding 3
months .
The use of any of the following statements for expressing the expiration
date is permissible, it is mandatory to mention the production date:
– Expiry date;
– Use by: ............................................ (date);
– Fit for: ............................................ from the date of production;
– Use before: ...................................... (date);
– Sell by: ............................................ (date),( for food products having an
expiration period exceeding 3 months).
- Best before....
4.2 in case of writing production and expiration dates in month and year only,
the expiry period shall be calculated from the beginning of the month
which the product start to the end of the registered expiry month.
4.3 Dates shall be engraved or in relief, printed or stamped by irremovable ink
directly on all packages or on their original label by the producer only.
Statements intended to appear on the label shall be marked in a clearly
visible and easily legible manner, under the normal conditions for purchase and use,
it shall not obscure any information required by this Standard.
Adding stickers for production and expiry dates is not permissible. There shall be not
more than one date of production or of expiry on the same package; both
dates shall not be subject to deletion, change or deceit.
4.4 Mandatory Expiry periods of food products:
It should be mandatory with the expiry periods declared below:
4.4.1 Chilled food products: To be stored at a temperature from 00C – 50C
Gulf Standard GSO 150-1-2013
2
Type of Expiration
Product Notes
Packaging Period
Meat and Meat Products
Suitable
Chilled meat packed 90 days from
containers
under modified slaughtering
eliminating
atmosphere date
gases exchange
It shall not 7 days
obscure any
information from
required by this slaughtering
standard. date
Packed under
Edible organs include vacuum in
51 days from
liver, kidney, heart, suitable plastic
slaughtering
tongue, spleen, tail containers
date
and poultry heart and eliminating
giblets. gases exchange
Packed under
carbon dioxide
atmosphere in 90 days from
suitable slaughtering
containers date
eliminating
gases exchange
Suitable
Brain, testicles and containers
viscera 5 days from
slaughtering
date
Poultry meat (chicken Suitable 7 days from
- duck - goose - turkey containers slaughtering
- rabbits - pigeons
- quails .... etc).
-Minced poultry meat Suitable 5 days
containers
Gulf Standard GSO 150-1-2013
-Poultry and meat
sausage
3 days
Suitable (uncooked) at -0.5 ± 1°C
containers 14 days
(cooked)
under vacuum at -0.5 ±
51 days 1°C
Poultry chicken that 12 days from
has been treated with Suitable plastic slaughtering
irradiation dose of 3 containers
kGy(kilo gray)
Beef , buffalo camel 21 days from
meat Suitable
containers slaughtering
date
-Burger meat Suitable
containers 5 days
3 days
-Kofta, kabab and Suitable (uncooked)
balls meat containers 14 days
(cooked)
7 days (cold
-Smoked fish smoked)
Suitable 14 days (hot
containers smoked)
90 days under
vacuum
Suitable
-Fish burger 3 days
containers
Gulf Standard GSO 150-1-2013
Suitable
-Lobster 3 days
containers
14 days from
Suitable
Mutton and goat meat slaughtering
containers
date
10 weeks from
Meat packed under Plastic
slaughtering
vacuum containers
date
Unpacked fish
Suitable 0° C
9 days
containers
Fish packed under Suitable
14 days
vacuum containers 0° C
Fish packed under Suitable
21 days
modified atmosphere containers 0° C
Shellfish Unpacked 6 days 0° C
6 days (un
Suitable pasteurized)
Caviar ( fish eggs) in
containers under
saline 30 days
vacuum
(pasteurized)
Milk and Milk Products
Pasteurized cream Suitable 21 days
and flavoured cream containers
Suitable
Sour cream
containers 60 days
Suitable
containers 90 days
Whipping cream
Pasteurized Laban Suitable
drink prepared from containers 21 days
milk solids, water and
salt
Gulf Standard GSO 150-1-2013
Suitable
Heat treated Laban 45 days
containers
drink after
fermentation (as dogh
milk)
Suitable
Unripened cheese
containers 30 days
Labnah heat treated Tightly sealed
(UHT) after plastic 6 months
fermentation containers
Pasteurized milk and Tightly sealed
flavoured pasteurized suitable
milk 5 days
containers,
plastic or paper
Pasteurized Yoghurt 14 days
Suitable tightly
and flavoured yoghurt
sealed
and yoghurt with
containers
fruits cuts
Heat treated yoghurt 90 days
Suitable
after fermentation
containers
(UHT)
Suitable 14 days
containers
Labnah and flavoured
Labnah
Pasteurized Laban and Suitable
10 days
flavoured Pasteurized containers
Laban
Gulf Standard GSO 150-1-2013
Laban heat treated Suitable
(UHT) after containers
fermentation 90 days
21 days
Suitable
Yoghurt packed in containers
modified atmosphere
Milk heat treated
Suitable 6 months
(UHT)
containers
Suitable
Butter containers 60 days
Can Tightly
sealed suitable 18 months
containers
Cream
Tightly sealed
carton 6 months Packed under
containers lined sterilization
with aluminium conditions
foil
Gulf Standard GSO 150-1-2013
Other Different Products
Pasteurized fruit Suitable 30 days
juices, drinks and containers
nectars
Juices treated with Suitable 7 days
flash pasteurization containers
Carton
containers lined
Pasteurized liquid 14 days
with aluminium
eggs
Pasteurized liquid Suitable plastic 7 days
eggs containers
Suitable 10 days
Rice with milk
containers
Suitable
Partially cooked pizza containers 7 days
Suitable
Margarine 90 days
containers
4.4.2 Baby food products stored in well-ventilated stores (Temperature shall not
exceed 25 oC) :
Expiration
Product Type of Packaging Notes
Period
Sterilized liquid
Tightly sealed glass or plastic
milk prepared for 12 months
containers
infants
Cardboard containers lined
12 months
with aluminum foil
Baby foods in the Cardboard containers lined
form of powder with aluminum foil packed
or granules under vacuum and
prepared from sterilization.
cereals, legumes, Metal containers packed 18 months
vegetables or under vacuum and
fruit, etc ... sterilization or in the
presence of inert gas and
sealed
Gulf Standard GSO 150-1-2013
Strained baby
Glass containers tightly
foods (squeezed 12 months
sealed and sterilized
pack)
Glass containers tightly
Baby fruits juices 12 months
sealed and sterilized
Liquid flavoured Metal containers 15 months
dietary
supplement for Lined carton containers
12 months
children ( Tetra pack)
Metal containers 15 months
Liquid milk with Lined carton containers
flavor for children ( Tetra pack) or tightly sealed 12 months
plastic containers
Metal containers packed
Powder flavoured under vacuum and
dietary sterilization or lined carton
containers ( Tetra pack) 24 months
supplement for
children
Metal containers packed
under vacuum and 24 months
Dried milky foods sterilization
for children
Lined carton containers
18 months
( Tetra pack)
4.4.3 Food products which need specific temperature for keeping:
Type of Store
Product Expiry date
Packaging conditions
At
temperature 30 days
from 11oC to
Fresh eggs Suitable 15o C
(Table eggs) containers At
temperature 90 days
from 4o C to
10o C
Gulf Standard GSO 150-1-2013
4.4.4 Fresh foods and ready-to eat foods;
4.4.4.1
Do not declare the end of expiry date in the case of the following products, with
necessary to mention the production date only:
- Bakery products and sweets consuming during 24 hours from processing.
- Fresh fruits and vegetables, including potatoes which did not peel, cut or treatment
with any similar treatment.
4.4.4.2 Sea foods:
Product Storage Packaging Shelf life
temperature (days)
Cooked and brined shrimps 0° C Modified
atmosphere 8 months
packed
Souse vide cooked 0° C Vacuum 28 days
packed
Souse vide cooked fillets 4° C Vacuum 21 days
packed
4.4.4.3 Other products:
Product Storage at
refrigerated Notes
(+ 1 to +4)° C
Baking yeast 45 days
(compressed)
Gulf Standard GSO 150-1-2013
ANNEX
-In the case of determined packaging type with suitable containers, use any type of
food containers complying with Gulf Standards; provide that they are free from any
damage (cut, destroyed).
-Perishable food products that are not included in this Regulation, the expiry period
shall be specified by consultation with specific authority depending on scientific bases
for determining the expiry periods and obtaining consent for it.
- The expiry period for processed or repackaged products from materials of
limited expiry period without being subjected to any thermal procession shall
not exceed the remaining expiry period of the materials from which they a prepared.
