Standard For Certain Canned Fruits
Standard For Certain Canned Fruits
Standard For Certain Canned Fruits
1. SCOPE
This Standard applies to certain canned fruits, as defined in Section 2 below and in the corresponding
Annexes and offered for direct consumption, including for catering purposes or for repackaging if required. It
does not apply to the product when indicated as being intended for further processing.
This Standard does not cover canned applesauce, canned berry fruits, canned citrus fruits, and canned
stone fruits which are covered by other Codex standards.
2. DESCRIPTION
2.1 Product Definition
Canned fruits are the products:
(1) prepared from substantially sound fruits, fresh, frozen, thermally processed, or processed by other
physical methods, as defined in the corresponding Annexes, having reached appropriate maturity for
processing. None of their essential characteristic elements are removed from them. They undergo
operations such as washing, peeling, coring, stemming, grading, cutting, etc., depending on the type
of product;
(2) (a) packed with or without a suitable liquid packing medium including other optional ingredients as
indicated in Section 3.1.2;
(b) vacuum packaged with packing medium that does not exceed 20% of the product’s net weight
and when the container is sealed in such conditions as to generate an internal pressure in
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accordance with good manufacturing practices ; and
(3) processed in an appropriate manner, before or after being hermetically sealed in a container, so as
to prevent spoilage and to ensure product stability in normal storage conditions at ambient
temperature.
2.2 Styles
In addition to the styles defined in the corresponding Annexes, any other styles should be permitted as
indicated in Section 2.2.1.
2.2.1 Other Styles
Any other presentation of the product should be permitted provided that the product:
(1) is sufficiently distinctive from other forms of presentation laid down in the Standard;
(2) meets all relevant requirements of the Standard, including requirements relating to limitations on
defects, drained weight, 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; and
(3) is adequately described on the label to avoid confusing or misleading the consumer.
2.3 Varietal Type
Any commercially cultivated variety or type suitable for canning may be used.
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High vacuum products typically have an internal pressure of approximately 300 millibars or more below atmospheric
pressure (depending on container size and other relevant factors).
CODEX STAN 319-2015 3
4. FOOD ADDITIVES
4.1 Only those food additive classes listed below and 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.
4.2 Acidity regulators used in accordance with Tables 1 and 2 of the General Standard for Food Additives
(CODEX STAN 192-1995) in food category 04.1.2.4 (Canned or bottled (pasteurized) fruit) or listed in Table
3 of the General Standard are acceptable for use in foods conforming to this Standard.
5. CONTAMINANTS
5.1 The products covered by this Standard shall comply with the maximum levels of the General Standard for
Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).
5.2 The products covered by this Standard shall comply with the maximum residue limits for pesticides
established by the Codex Alimentarius Commission.
6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in
accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969),
Code of Hygienic Practice for Canned Fruit and Vegetable Products (CAC/RCP 2-1969), and other relevant
Codex texts such as codes of hygienic practice and codes of practice.
6.2 The products should comply with any microbiological criteria established in accordance with the Principles
and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods
(CAC/GL 21-1997).
CODEX STAN 319-2015 4
8. LABELLING
8.1 The products covered by the provisions of this Standard shall be labelled in accordance with the General
Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985). In addition, the following specific
provisions apply:
8.2 Name of the Product
8.2.1 The names of the canned fruits shall be those defined in the corresponding Annexes.
8.2.2 When the fruits are sized, the size (or sizes when sizes are mixed), as defined in the corresponding
Annexes, may be declared as part of the name or in close proximity to the name of the product.
8.2.3 The name of the product shall include the indication of the packing medium as set out in Section 2.1.2 (a).
For canned fruits packaged in accordance with Section 2.1.2 (b) the words “vacuum packaged” shall be
affixed to the commercial designation of the product or in close proximity.
8.2.4 The name of the product shall the include indication of the style as set out in Section 2.2.
8.2.5 Other styles - If the product is produced in accordance with the other styles provision (Section 2.2.1), the label
should contain in close proximity to the name of the product such additional words or phrases that will avoid
misleading or confusing the consumer.
8.2.6 If an added ingredient, as defined in Section 3.1.2, alters the flavour characteristic of the product, the name
of the food shall be accompanied by the term “flavoured with X” or “X flavoured” as appropriate.
8.2.7 The name of the product may include the varietal type.
8.3 Labelling of Non-Retail Containers
Information for non-retail containers shall be given either on the container or in accompanying documents,
except that the name of the product, lot identification, and the name and address of the manufacturer, packer,
distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification,
and the name and address of the manufacturer, packer, distributor or importer may be replaced by an
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
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For non-metallic rigid containers such as glass jars, the basis for the determination should be calculated on the
weight of distilled water at 20C which the sealed container will hold when completely filled less 20 ml.
CODEX STAN 319-2015 5
ISO 2173:2003
Soluble solids (Codex general method for processed fruit and vegetables) Refractometry I
AOAC 932.14C
1. SCOPE
This method applies to glass containers.
2. DEFINITION
The water capacity of a container is the volume of distilled water at 20°C which the sealed container will hold
when completely filled.
3. PROCEDURE
3.1 Select a container which is undamaged in all respects.
3.2 Wash, dry and weigh the empty container.
3.3 Fill the container with distilled water at 20°C to the level of the top thereof, and weigh the container thus
filled.
Sampling Plans
The appropriate inspection level is selected as follows:
Inspection level I - Normal Sampling
Inspection level II - Disputes, (Codex referee purposes sample size),
enforcement or need for better lot estimate
4,800 or less 6 1
4,801 - 24,000 13 2
24,001 - 48,000 21 3
48,001 - 84,000 29 4
84,001 - 144,000 38 5
144,001 - 240,000 48 6
2,400 or less 6 1
2,401 - 15,000 13 2
15,001 - 24,000 21 3
24,001 - 42,000 29 4
42,001 - 72,000 38 5
72,001 - 120,000 48 6
600 or less 6 1
601 - 2,000 13 2
2,001 - 7,200 21 3
7,201 - 15,000 29 4
15,001 - 24,000 38 5
24,001 - 42,000 48 6
4,800 or less 13 2
4,801 - 24,000 21 3
24,001 - 48,000 29 4
48,001 - 84,000 38 5
84,001 - 144,000 48 6
144,001 - 240,000 60 7
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)
2,400 or less 13 2
2,401 - 15,000 21 3
15,001 - 24,000 29 4
24,001 - 42,000 38 5
42,001 - 72,000 48 6
72,001 - 120,000 60 7
600 or less 13 2
601 - 2,000 21 3
2,001 - 7,200 29 4
7,201 - 15,000 38 5
15,001 - 24,000 48 6
24,001 - 42,000 60 7
1. DESCRIPTION
1.1 Product Definition
Canned mango is the product conforming to the characteristics of the fruits of Mangifera indica L and from
which peel has been removed.
1.2 Styles
The product shall be prepared from peeled fruit for all the following styles:
1.2.1 Whole – whole fruit with or without stone.
1.2.2 Halves - cut into two approximately equal parts along the stone from stem to apex.
1.2.3 Slices - long, slender pieces cut lengthwise or crosswise.
1.2.4 Pieces - (or mixed pieces or irregular pieces) - pitted and comprising irregular shapes and sizes.
1.2.5 Diced - flesh cut into cube-like pieces.
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Whole pit is not considered for defects.
CODEX STAN 319-2015 10
3. FOOD ADDITIVES
3.1 Antioxidants, and firming agents used in accordance with Tables 1 and 2 of the General Standard for Food
Additives (CODEX STAN 192-1995) in Food Category 04.1.2.4 (Canned or bottled (pasteurized) fruit) or
listed in Table 3 of the General Standard are acceptable for use for foods conforming to this Annex.
3.2 Colours
Only the colours listed below is permitted for use in canned mangoes.
1. DESCRIPTION
1.1 Product Definition
Canned pear is the product conforming to the characteristics of the fruit of Pyrus communis or Pyrus sinensis,
which are peeled or unpeeled, cored, and stemmed, except that whole pears may not need to be peeled,
cored, or stemmed and half pears may not need to be peeled.
1.2 Styles
1.2.1 Whole - “peeled stemmed” or “unstemmed” or “unpeeled stemmed” or “unstemmed” with cores removed
“cored” or left in “not cored”.
1.2.2 Halves - peeled or unpeeled, with stems and cores removed, and cut into two approximately equal parts.
1.2.3 Quarters - peeled or unpeeled and cut into four approximately equal parts.
1.2.4 Sliced - peeled and cut into wedge-shaped sectors.
1.2.5 Diced - peeled and cut into cube-like parts.
1.2.6 Pieces or Irregular Pieces - peeled and comprising irregular shapes and sizes.
3. FOOD ADDITIVES
3.1 Colours (permitted only in special holiday packs) used in accordance with Tables 1 and 2 of the General
Standard for Food Additives (CODEX STAN 192-1995) in Food Category 04.1.2.4 (Canned or bottled
(pasteurized) fruit) or listed in Table 3 of the General Standard are acceptable for use for foods conforming to
this Annex.
3.2 Flavourings used in products covered by this Annex should comply with the Guidelines for the Use of
Flavourings (CAC/GL 66-2008).