CARICOM REGIONAL STANDARD
PASTA PRODUCTS - SPECIFICATION
DCRS 32: 201X
(Formerly CCS 32: 1994)
CARICOM Regional Organisation for Standards and Quality, CROSQ
2ND Floor Baobab Tower
Warrens
St Michael
Barbados
Telephone: 246-622-7677
Fax:
246-622-7678
Email: [email protected]
Website: http://www.crosq.org
 CROSQ – All rights reserved. No part of this publication is to be reproduced without
the prior written consent of CROSQ.
DCRS 32: 201X
AMENDMENTS ISSUED SINCE PUBLICATION
AMENDMENT NO.
ii
DATE OF ISSUE
TEXT AFFECTED
DCRS 32: 201X
ATTACHMENT PAGE FOR SLBS AMENDMENT SHEET
©CROSQ 201X - All rights reserved
iii
DCRS 32: 201X
PROJECT COMMITTEE REPRESENTATION
This preparation of this CARICOM Regional Standard was developed by the Regional Project
Team for Pasta Products which was hosted by the CARICOM Member State of Saint Lucia
and comprised the following
Member
Representing
Ermine Herman (Chairperson)
Caribbean Public Health Agency, Saint
Lucia
Raymond Ramsaroop
Edward B Beharry & Co Ltd, Guyana
Andrew Woodruff
Pasta Enterprises, Saint Vincent and the
Grenadines
Shane Slater
Bureau of Standards Jamaica
Susanna Gurley
Tenderoni, Saint Lucia
Robert Ramjeawan
RAMCO Chow Mein, Saint Lucia
Jilian King (Technical Secretary)
Saint Lucia Bureau of Standards
iv
DCRS 32: 201X
Contents
Foreword ............................................................................................................................. 1
1
Scope ............................................................................................................................ 1
2
Normative references .................................................................................................. 2
3
Terms and definitions .................................................................................................. 2
4
Requirements ............................................................................................................... 3
5
Requirements for shape and style .............................................................................. 5
6
Hygiene ......................................................................................................................... 6
7
Contaminants ............................................................................................................... 7
8
Packaging ..................................................................................................................... 7
9
Labelling requirements................................................................................................ 8
10
Sampling ................................................................................................................... 8
11
Testing ...................................................................................................................... 9
Annex A (normative) Determination of moisture content .............................................. 10
Annex B (normative) Determination of ash content ...................................................... 11
Annex C (normative) Determination of Protein .............................................................. 12
Table
Table 1 — Protein and ash content of pasta products ..................................................... 3
Table 2 — Limits of added vitamins and minerals ............................................................ 4
Table 3 — microbiological limits for pasta products ........................................................ 6
Table 4 — Maximum limits for heavy metal ...................................................................... 7
©CROSQ 201X - All rights reserved
v
(This page was intentionally left blank)
CARICOM REGIONAL STANDARD
DCRS32: 201XError! Reference source
Error! Reference source not found.
not found.
Foreword
This CARICOM Regional Standard CRS 32- 201X – Pasta products – Specification has been
developed under the authority of the CARICOM Regional Organisation for Standards and
Quality. It was approved as a CARICOM Regional Standard by the CARICOM Council for
Trade and Economic Development at its XX Meeting in XXX.
This CARCICOM Regional Standard presents requirements and testing for aflatoxins and
internationally recognised methods of sampling from International Organisation for
Standardisation as normative references.
Macaroni, spaghetti, vermicelli and noodles are popular foods throughout the CARICOM
member states, either when used alone or with other foods. The requirements of this standard
are set to ensure that the product is acceptable to consumers. Any manufacturer who pays
attention to the raw materials used, processing, handling and packaging of pasta products can
meet these requirements.
In preparing this standard assistance was derived from the following:

US Food and Drugs Regulations, CFR Title 21 Part 139 Macaroni and noodle products;

US Federal Specifications A-A-20112C;

Canada Food and Drugs Regulations, Section B.13.051; Section B.13.052

Jamaica Standard JS 62: 1977, Macaroni and Noodle Products;

Association of Official Analytical Chemists, Methods, Analysis, 14th Edition (1984);

American Public Health Association, Microbiological Examination of Foods;

East African Standard, EAS 173: 2000 Pasta — Specification.
1 Scope
©CROSQ 201X - All rights reserved
1
DCRS 32: 201X
This CARICOM Regional Standard specifies requirements and methods of test for pasta
products made from semolina, durum flour, wheat flour, farina flour or any suitable wheat flour.
Pasta products used in preparing other foods or included in packages of ingredients that are
prepared for retail sale are also covered by this standard.
EXAMPLE
Pasta used in canned soups, soup mixes, macaroni and cheese dinners.
This CARICOM Regional Standard is not applicable to food in forms resembling pasta
products made from rice, bean and/ or cereals other than wheat.
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.
—
CRCP 5 Code of practice for general principles of food hygiene Part 1: Food production
and processing;
—
CRS 5 Specification for labelling of pre-packaged foods;
—
ISO 24333, International Organization for Standardization, Cereal and cereal products
— Sampling;
—
ISO 16050 Foodstuffs - Determination of aflatoxin B1, and the total content of
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products - High-performance
liquid chromatographic method;
—
CODEX STAN 193 – General standard for contaminants and toxins in food and feed;
—
CODEX Alimentarius Commission, CAC/MRL 1 – Maximum residue limits (MRL) for
pesticides.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
pasta product
food made by drying formed units of dough made from semolina, durum, wheat flour, farina
flour, or any suitable wheat flour, separately or in combination, mixed with potable water and
with or without any optional ingredients added
3.2
type of pasta product
characteristics of pasta products that differentiates the pasta based on shape, style,
preparation, size and optional ingredients
EXAMPLE
2
Macaroni, spaghetti, vermicelli, lasagna, egg noodles.
©CROSQ 201X - All rights reserved
DCRS 32: 201X
3.2.1
macaroni
pasta product in the form of cylindrical, hollow tubes
3.2.2
egg noodles
pasta product mixed with whole egg which is pasteurised, frozen or dried
3.2.3
spaghetti
pasta products in the form of cylindrical solid rods reasonably uniform in dimension
3.2.4
lasagna
pasta products that are square or rectangular shaped, with flat or rippled edges
3.2.5
vermicelli
pasta product that is in the form similar but generally thinner than spaghetti
4 Requirements
4.1
Composition
4.1.1 The moisture content of pasta products shall not be greater than 13 % by weight, when
tested in accordance with Annex A, unless otherwise stated.
4.1.2 The protein and the ash content shall be in accordance with the levels set out in Table
1 for the pasta products named.
Table 1 — Protein and ash content of pasta products
Product
Plain pasta
Milk macaroni
Whole wheat macaroni
Vegetable macaroni
Wheat and soya macaroni
Plain egg noodles
Vegetable egg noodles
Wheat and soya egg
noodles
NOTE
4.2
Minimum protein
content by weight
(%)
12.0
12.5
13.0
12.0
15.0
13.0
13.0
17.2
Maximum ash
content by weight
(%)
0.80
1.0
2.5
1.50
1.70
N/A
N/A
N/A
N/A means not applicable
Fortified pasta
4.2.1 Pasta products may only be described as "Enriched" or “Fortified” if the vitamins and
minerals named in Table 2 are present within the limits indicated, on the basis of dry matter.
©CROSQ 201X - All rights reserved
3
DCRS 32: 201X
Table 2 — Limits of added vitamins and minerals
Vitamin or mineral
Niacin or niacin amide
Riboflavin
Thiamine
Iron
Folic acid
4.2.2
Minimum and maximum proportions by
weight
ppm
50-60
3-4
7-9
27-35
1-3
Enriched pasta products may also contain:
a) Calcium, 500 to 625 parts per kg (500 to 625 ppm) on dry matter basis
b) Wheat germ, partially defatted, 5 % by weight (maximum) on the basis of dry matter.
4.3
Quick cooking
Macaroni, spaghetti, and vermicelli may be described as "quick cooking", if they contain
between 0.5 % and 1.0 % of disodium phosphate on the basis of dry matter, calculated as
Na2HPO4.7H2O.
4.4
4.4.1
Ingredients
All ingredients shall be 'food grade'.
4.4.2 Pasta products described as “wheat and soya” shall contain between 12.5 % and 15.0
% of soya flour; calculated as a percent of the total amount of wheat flour and soya flour used
in the dough.
4.4.3 Vegetable macaroni shall contain not less than 2 % by weight of vegetable solids, on
a dry matter basis as a percentage of total amounts of cereal and vegetable used in the dough.
4.4.4 Plain egg noodles shall contain not less than 5.5 % by weight of egg or egg yolk solids
on a dry matter basis, as indicated by a minimum lipid phosphate content of 0.135 % P2O5.
4.4.5 Vegetable egg noodles shall contain between 2 % and 5.5 % by weight of egg and
vegetable solids, on a dry matter basis, calculated as a percentage of the total amount of
cereal and vegetable used in the dough.
4.4.6 Pasta products qualified by the word “milk” shall be made from dough where potable
water is replaced with milk, or in lieu of milk, one or more of its components with or without
water added (equivalent in composition to milk). The finished “milk” pasta product must not
contain less than 3.8 % (by weight) milk solids.
4.5
Optional seasoning ingredients
4.5.1 Pasta products may contain optional ingredients, singly or in combination, in a quantity
which seasons the food including but not limited to:
a) onions;
b) celery;
4
©CROSQ 201X - All rights reserved
DCRS 32: 201X
c) garlic;
d) bay leaf;
e) salt (sodium chloride).
4.6
Physical characteristics
4.6.1
Pasta products shall be:
a) reasonably free from broken or cracked units;
b) smooth surfaced;
c) translucent;
d) hard brittle;
e) characteristic in colour; and
f)
having a flavour characteristic of the product and of the ingredients used.
4.6.2 Pasta products shall retain their shapes and show no sign of disintegration and shall
swell appreciably when plunged into vigorously boiling water and boiled in accordance with
the time declared by the manufacture for each variety of the product.
4.6.3 When cooked, pasta product shall retain its shape, a certain firmness, develop a clear
characteristic odour of hard wheat and shall not become pasty.
5 Requirements for shape and style
5.1
Pasta products flour shall be described by the terms relating to shape and style.
5.2
Macaroni
Macaroni or long macaroni shall be nearly straight units which are between 215 mm and 280
mm in length. The outer diameter of the tube shall be from 2.8 mm to 6.9 mm.
5.2.1
Elbow macaroni
5.2.2 Elbows or elbow macaroni, shall be C-shaped and shall be between shall be between
2.8 mm and 6.9 mm in diameter.
The length of each unit shall not exceed 38 mm, measured along the inner curve of the C.
The tubes shall be reasonably uniform in dimensions.
NOTE
5.3
Long or short cut pasta may also be presented in other shapes and forms.
Spaghetti
Spaghetti shall be in the form of cylindrical solid rods between 1.5 mm and 3 mm in diameter,
215 mm and 280 mm in length.
5.4
Vermicelli
©CROSQ 201X - All rights reserved
5
DCRS 32: 201X
Vermicelli shall be in the form of slightly curved or almost straight cylindrical solid units not
more than 1.5 mm in diameter, between 12 mm and 280 mm in length.
NOTE
5.5
If nested spaghetti and vermicelli may vary in length.
Lasagne
Lasagne shall be in wide, flat-edge or crinkled-edge pasta product, between 30 mm and 60
mm wide. The length shall be between 250 mm to 300 mm. The thickness of the lasagne
shall be less than 3 mm.
5.6
Noodles
Noodles shall be between 150 mm and 280 mm in length, 3 mm in thickness; and reasonably
uniform in dimensions. It can be presented as:
a) egg noodles,
b) egg macaroni,
c) egg spaghetti, or
d) egg vermicelli.
6 Hygiene
6.1 It is recommended that pasta products be prepared, packaged, transported and stored
in accordance with the appropriate sections of CRCP 5 General principles of food hygiene
and international codes of practice or texts which are relevant to this commodity and are
approved by the relevant national competent authority.
6.2
Pasta products shall be:
a) free from insects, rodent hairs, and other foreign matter;
b) free from visible mould, bitter tastes or other objectionable flavour;
6.3 The product shall be free from pathogenic micro-organisms and shall comply with
microbiological limits in Table 3 when tested with methods approved by the relevant competent
authority.
Table 3 — microbiological limits for pasta products
Type of micro-organism
Total viable counts
E. coli
Salmonella in 30 g
Yeats and moulds
Staphylococcus aureus
Maximum limit
104 per g
Shall be absent
Shall be absent
102 per g
Shall be absent
6.4 Pasta products which are to be used in the preparation of canned foods (or frozen foods)
shall conform to the following requirements:
6
©CROSQ 201X - All rights reserved
DCRS 32: 201X
a) total thermophilic spores: for five samples tested none shall contain more than 150 CFU/10
g separately, and the average for all samples shall not be more than 125 CFU/10 g;
b) flat-sour spores: for five samples tested none shall contain more than 75 CFU/10 g
separately, and the average for all samples shall not be more than 50 CFU/10 g;
c) thermophilic anaerobic spores: not present in more than 3 pieces of the 5 sampled, and
not found in more than 4 tubes of 6 inoculated from any one piece;
d) sulphide spoilage spores: not present in more than 2 pieces of the 5 sampled, and not
more than 2 colonies shall be found in the 6 inoculated tubes from any piece. This is the
same as 5 colonies per 10 g of any one piece.
7 Contaminants
7.1
Heavy metals
Pasta products shall comply with those maximum levels for heavy metals established by the
CODEX Alimentarius Commission for this commodity as per CODEX STAN 193 – General
standard for contaminants and toxins in food and feed. Table 4 contains the established limits
for heavy metals of interest:
Table 4 — Maximum limits for heavy metal
Element
Arsenic, As
Copper, Cu
Lead, Pb
Zinc, Zn
7.2
Maximum limit
ppm
1
20
2
50
Pesticide residues
Where wheat grain used in the production of pasta products is fumigated to destroy or control
infestations by insects, mites, moulds or rodents, the residues of pesticides in the product shall
not exceed those maximum pesticide residue limits established by the CODEX Alimentarius
Commission for this commodity as per CAC/MRL 1 – Maximum residue limits (MRL) for
pesticides.
7.3
Mycotoxins
Total aflatoxin levels in pasta products for human consumption shall not exceed 5 μg/kg
(ppb) when tested according to ISO 16050.
8 Packaging
Retail containers for pasta products shall be made of non-toxic materials that will not
contaminate the product or affect its colour, aroma, flavour, consistency or other
characteristics.
©CROSQ 201X - All rights reserved
7
DCRS 32: 201X
8.1 Packages shall be designed to withstand the foreseeable stresses that may occur during
packing, handling, storage and transport.
8.2 Retail containers shall protect pasta products against moisture, dust, rodents, or insects,
under the usual conditions of transport, storage, handling, and sale.
8.3 Retail containers shall be protected during transport and wholesale by suitable shipping
containers.
9 Labelling requirements
9.1 The labelling on retail packages of pasta products shall conform to CRS 5 Specification
for labelling of pre-packaged food.
9.2 In addition to the requirements of CRS 5 Specification for labelling of pre-packaged
foods, the information carried on the label shall include:
a) the appropriate name and type of pasta product, where the product conforms to the
requirements set out above for macaroni, milk macaroni, whole wheat macaroni, vegetable
macaroni, wheat and soya macaroni, spaghetti, vermicelli, lasagne, egg noodles, wheat
and soya egg noodles, chow mein noodles or vegetable egg noodles; and
b) the word "enriched" appearing close to the name of the food, where vitamins, minerals,
calcium or wheat germ are added in accordance with 4.2 of this standard.
NOTE
Proportions of niacin or niacin amide, thiamine, riboflavin, iron, calcium or wheat germ shall be
stated in terms of mg/100 g, parts per million (ppm), or other accepted units.
9.3
The product may be described as "quick cooking" where it contains disodium
phosphate within the limits set by 4.3 of this standard.
9.4
The statement "seasoned with..." or "spiced with..." and the common name of the
ingredient shall be included where any ingredient is used as specified in 4.5 and the
recommended cooking time for the pasta product.
NOTE
The terms "Spiced" or "Spice added" can also be used.
9.5 Where different forms or colour of macaroni are indicated in a retail package, the label
shall include a statement indicating that it contains "mixed (names of forms or colours)" or
"assorted (names of forms or colours)".
10 Sampling
10.1 Sampling shall be done in accordance with ISO 24333.
10.2 Where a consignment consists of products known to come from different manufacturing
batches, which can be separated, each batch shall constitute one lot.
10.3 Packages that have been damaged or contaminated during handling, transport and
storage shall be kept separate.
10.4 Samples from contaminated or damaged packages shall not be mixed with samples from
uncontaminated packages.
8
©CROSQ 201X - All rights reserved
DCRS 32: 201X
10.5 A laboratory sample is prepared by rapidly milling or grinding the pasta units in the bulk
sample, so as to pass a #20 sieve, and placing the powder in a clean, dry, air-tight and
moisture tight container, properly labelled.
10.6 In cases of dispute the bulk sample or the laboratory sample may be divided into three
parts, one for each party and one for reference.
11 Testing
11.1 The test methods described in Annex A, B, C, and referenced test methods shall be used
to determine whether a sample from a lot of pasta product conforms to the requirements of
relevant sections of this standard.
11.2 The percentage of egg yolk solids in egg noodles is to be determined by extraction of
lipids and estimation of the phosphate content of the lipids, by the methods given in the AOAC
Official Methods of Analysis.
©CROSQ 201X - All rights reserved
9
DCRS 32: 201X
Annex A
(normative)
Determination of moisture content
A.1
Apparatus
The usual laboratory apparatus, including:
a) analytical balance, weighing to 1 mg;
b) desiccator, containing an effective desiccant such as ignited calcium oxide;
c) metal dish, diameter about 50-60 mm, depth 15 mm, with a close-fitting cover, which will
not corrode in the conditions of the test;
d) oven controlled at a constant temperature between 130 °C and 135 °C, with ventilation.
A.2
Procedure
a) the metal dish with its cover is previously heated to 100 °C and cooled in the desiccator,
and is weighed when at room temperature to the nearest 1mg;
b) approximately 5 g of the laboratory sample (Section 8.4) is introduced into the dish,
covered, and weighed to the nearest 1 mg;
c) the dish, cover, and sample are placed in the oven, the sample is covered, and left for 90
minutes at 130-135 °C;
d) the dish is then covered, rapidly removed from the oven, and placed in the desiccator to
cool to room temperature;
e) the dish, cover, and sample are then weighed to the nearest 1 mg soon after reaching
room temperature.
A.3
Calculation
The percentage moisture content is given by:
moisture % =
m2 – m3
× 100
m2 − m1
where
m1 = mass of dish and cover;
m2 = mass of dish, cover, and sample;
m3 = mass of dish, cover, and dried sample.
NOTE
10
The above method is equivalent to AOAC (1984) 14.004.
©CROSQ 201X - All rights reserved
DCRS 32: 201X
Annex B
(normative)
Determination of ash content
B.1
Apparatus
The usual laboratory apparatus, including:
a) analytical balance, weighing to 1 mg;
b) desiccator, containing an effective desiccant;
c) dish of fused silica, to hold 5 g of flour;
d) furnace capable of maintaining a temperature of 550 ± 5 °C.
B.2
Procedure
a) the dish is first heated in the furnace to 550 °C for 10 minutes, then allowed cool in the
desiccator to room temperature and weighed to the nearest 1 mg;
b) approximately 3 to 5 g of the laboratory sample of pasta (Section 8.4) is immediately
placed in the dish and weighed to the nearest 1 mg;
c) the dish and sample are ignited in the furnace at 550 °C until grey ash is obtained. They
are then removed and allowed to cool in the desiccator to room temperature, and weighed
to the nearest 1 mg.
B.3
Calculation
The percentage ash content is given by:
ash % =
m3 – m1
× 100
m2
where
m1 = mass of dish;
m2 = mass of dish and sample;
m3 = mass of dish and ash sample.
©CROSQ 201X - All rights reserved
11
DCRS 32: 201X
Annex C
(normative)
Determination of Protein
C.1
Apparatus
The usual laboratory apparatus, including:
a) Kjeldahl flasks, 600 - 800 ml capacity, of thick well-annealed glass;
b) Kjeldahl distillation apparatus with a scrubber or trap to catch caustic soda spray, and exit
from condenser dipping in a receiver containing acid;
c) heating device for Kjeldahl flask, capable of heating 250 ml of water to 100 oC from 25 oC
in about 5 minutes.
C.2
Reagents — all of analytical grade:
a) methyl red indicator, 1 mg methyl red in 200 ml ethanol;
b) potassium sulphate, N-free;
c) mercuric oxide, N-free (or metallic mercury);
d) sodium hydroxide pellets, N-free ( may be used an aqueous solution , 450 g in 1 litre);
e) sulphuric acid, 93 - 98 %, N-free;
f)
standard sodium hydroxide solution, 0.1 N or 0.5 N;
g) standard hydrochloric or sulphuric acid solution, 0.1 N or 0.5 N;
h) thiosulphate solution, 80 g Na2O in 1 litre;
i)
zinc granules.
C.3
Procedure
a) place about 2.0 - 2.5 g of the laboratory sample of pasta (Section 8.4), accurately weighed,
in a Kjeldahl flask, add 0.7 g HgO or 0.65 g metallic mercury, 15 g K2SO4 or Na2SO4, and
30 ml of strong sulphuric acid, and heat in an inclined position until frothing has ended
(froth may be controlled by adding a small amount of paraffin), and then boil for about 120
minutes;
b) let the flask cool, and then add 200 ml of water, and cool again to room temperature, add
25 ml of thiosulphate solution and mix to precipitate mercury, then a few of the zinc
granules to prevent bumping;
c) tilt the flask and carefully add a layer of sodium hydroxide without shaking (use about 15
12
©CROSQ 201X - All rights reserved
DCRS 32: 201X
g solid NaOH or equivalent in solution for 10 ml sulphuric acid added in step (a) above),
and immediately connect the flask to the scrubber and contents;
d) the end of the condenser is placed dipping below the surface of 30 - 35 ml of standard
acid, accurately measured into the receiver, with 5-7 drops of methyl red;
e) the flask is heated until all the ammonia has distilled over (about 150 ml distillate) into the
receiver, then the condenser is removed after washing the end into the receiver, and the
excess of standard acid in the distillate is titrated with the standard sodium hydroxide
solution;
f)
a blank titration is done on the reagents used as above.
C.4
Calculation
The percentage of nitrogen in the flour is given by:
%𝑁 =
(B − T) × N– soda × 1.4007
mass of sample
where
B = number of ml of standard sodium hydroxide used in the flask titration;
T = number of ml of standard sodium hydroxide solution used in titration for
determination;
N-soda = normality of standard sodium hydroxide solution.
The percentage of protein in the pasta is given by 5.7 × % 𝑁.
END OF DOCUMENT
©CROSQ 201X - All rights reserved
13