The African Organisation for Standardisation ≠ EDICT OF GOVERNMENT ± In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them. ARS 852 (2012) (English): Fried potato chips -- Specification AFRICAN CD-ARS STANDARD 852 First Edition 2012 Fried potato chips — Specification Reference No. ARS 852:2012(E) ICS 67.080.20 © ARSO 2012 CD-ARS 852:2012 Table of contents 1 Scope ......................................................................................................................................... 1 2 Normative references ................................................................................................................. 1 3 Definitions .................................................................................................................................. 2 4 Essential quality and compositional requirements ..................................................................... 2 4.1 Raw materials ............................................................................................................................ 2 4.2 Optional ingredients ................................................................................................................... 2 4.3 Requirements of the finished product ........................................................................................ 3 4.4 Specific requirements ................................................................................................................. 3 5 Food additives ............................................................................................................................ 3 6 Contaminants ............................................................................................................................. 3 6.1 Pesticide residues ...................................................................................................................... 3 6.2 Other contaminants .................................................................................................................... 3 7 Hygiene ...................................................................................................................................... 3 8 Packaging .................................................................................................................................. 4 9 Labelling ..................................................................................................................................... 4 10 Sampling .................................................................................................................................... 4 11 Criteria for conformity ................................................................................................................. 4 Annex A (normative) Determination of fat content ................................................................................. 5 Annex B (normative) Determination of free fatty acids .......................................................................... 7 Annex C (normative) Determination of the sodium chloride content ..................................................... 8 Annex D (normative) Determination of acid insoluble ash ................................................................... 10 Bibliography .......................................................................................................................................... 11 ii © ARSO 2012 — All rights reserved CD-ARS 852:2012 Foreword The African Organization for Standardization (ARS) is an African intergovernmental organization made up of the United Nations Economic Commission for Africa (UNECA) and the Organization of African Unity (AU). One of the fundamental mandates of ARSO is to develop and harmonize African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase Africa’s product and service competitiveness globally and uplift the welfare of African communities. The work of preparing African Standards is normally carried out through ARSO technical committees. Each Member State interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, regional economic communities (RECs), governmental and non-governmental organizations, in liaison with ARSO, also take part in the work. ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare ARSO Standards. Draft ARSO Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an ARSO Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ARSO shall not be held responsible for identifying any or all such patent rights. This African Standard was prepared by the ARSO Technical Harmonization Committee on Agriculture and Food Products (ARSO/THC 1). © African Organisation for Standardisation 2012 — All rights reserved* ARSO Central Secretariat International House 3rd Floor P. O. Box 57363 — 00200 City Square NAIROBI, KENYA Tel. +254-20-224561, +254-20-311641, +254-20-311608 Fax: +254-20-218792 E-mail: [email protected] Web: www.arso-oran.org *  2012 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs. © ARSO 2012 — All rights reserved iii CD-ARS 852:2012 Copyright notice This ARSO document is copyright-protected by ARSO. While the reproduction of this document by participants in the ARSO standards development process is permitted without prior permission from ARSO, neither this document nor any extract from it may be reproduced, stored or transmitted in any form for any other purpose without prior written permission from ARSO. Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to ARSO’s member body in the country of the requester: © African Organisation for Standardisation 2012 — All rights reserved ARSO Central Secretariat International House 3rd Floor P.O. Box 57363 — 00200 City Square NAIROBI, KENYA Tel: +254-20-224561, +254-20-311641, +254-20-311608 Fax: +254-20-218792 E-mail: [email protected] Web: www.arso-oran.org Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be prosecuted. iv © ARSO 2012 — All rights reserved CD-ARS 852:2012 Introduction Potato chips are one of the deep-fried snack foods available on the market. Such products are very popular for reasons of taste and nutritional value. Fried potato chips, also known as potato French fries, are usually prepared by peeling and slicing potato and deep-fat frying the slices in suitable edible oil or fat, or combinations thereof. In the case of sliced potato, these are sliced breadthwise to give thin slices. The slices/shreds are washed and fried in fat/oil or combinations thereof, held at proper temperature and time to render them ready. Salt and other seasonings are added after frying. When groundnut or other unsaturated oils are used, permitted antioxidants in the frying medium are sufficient to give protection to the potato chips. Success in deep frying of chips depends upon several factors, such as: a) use of proper raw material of optimum maturity and quality; b) correct method of preparation; c) use of suitable equipment; d) selection of appropriate fat or oil as frying medium; e) optimum time and temperature of frying; f) efficient packaging; and g) proper storage. This standard will assist in the processing and sale of standardized, nutritious and safe products. It provides requirements for assessing the quality and safety of potato chips. Complying with these requirements will enable the products to meet the minimum quality and safety requirements of consumers and regulators. © ARSO 2012 — All rights reserved v AFRICAN STANDARD CD-ARS 852:2012(E) Fried potato chips — Specification 1 Scope This African Standard specifies requirements and methods of sampling and test for deep fried potato chips ready for consumption. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ARS 53, General principles of food hygiene — Code of practice ARS 56, Prepackaged foods — Labelling ARS 471, Food grade salt — Specification WD-ARS 847:2012, Fresh potato tubers — Specification WD-ARS 849:2012, Reduction of acrylamide in potato products — Code of practice WD-ARS 851:2012, Frozen potato chips — Specification CODEX STAN 192, General standard for food additives CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed ISO 3960, Animal and vegetable fats and oils – Determination of peroxide value – Iodometric (visual) endpoint determination ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony-count technique ISO 4833, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of microorganisms — Colony-count technique at 30 degrees C ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp. ISO 6888-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium ISO 6888-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique using rabbit plasma fibrinogen agar medium ISO 6888-3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN technique for low numbers ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique © ARSO 2012 — All rights reserved 1 CD-ARS 852:2012(E) ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95 ISO/TS 21872-1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholerae ISO/TS 21872-2, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of potentially enteropathogenic Vibrio spp. — Part 2: Detection of species other than Vibrio parahaemolyticus and Vibrio cholerae 3 Definitions For the purpose of this standard the following definitions apply. 3.1 fried potato chip product prepared from clean, mature, sound potato tubers or frozen potato chips subjected to a deep frying process to make them crispy and ready for consumption 3.2 food grade material material that is free from substances that are hazardous to human health and may be permitted to come in contact with food. 3.3 foreign matter organic and inorganic materials (such as sand, soil, glass) other than extraneous matter in the chips 3.4 extraneous matter organic matter of banana origin other than potato chips 4 Essential quality and compositional requirements 4.1 Raw materials The following materials shall be used in the processing of fried potato chips: 4.1.1 Fresh potato tuber —complying with WD-ARS 847:2012. 4.1.2 Frozen potato chips—complying with WD-ARS 851:2012. 4.1.2 Edible oil or fat — Shall comply with the relevant African Standards. NOTE Using the oil several times may lead to poor quality and affect the safety of the chips. 4.2 Optional ingredients 4.2.1 Edible salt — Shall comply with ARS 471. 4.2.2 Spices and condiments — Spices shall be clean, freshly ground like chilli, pepper or others or combinations thereof, free from infection, infestation, foreign matter and undesirable odour or taste and conforming to the relevant African Standards. 4.2.3 Permitted flavourings 4.2.4 Citric acid or tartaric acid 2 © ARSO 2012 — All rights reserved