The General Food and Drug Authority has introduced the draft “Gulf Standard Specification for Quick-Frozen Fried Potatoes” through a public consultation platform, as part of its efforts to develop legislation and standards that ensure the quality and safety of food products traded in Gulf markets, in line with health practices and requirements approved both regionally and internationally.
The proposed specification, open for review and input from specialists and consumers, precisely defines the characteristics of quick-frozen fried potatoes prepared from fresh potato varieties, intended for direct consumption after frying or initial cooking. It does not include non-fried or non-pre-cooked products.
The specification clarifies that the product’s shape may be straight or wavy, with slices or pieces adhering to specific dimensions. Slice thickness ranges from 4 to over 16 mm, classified from thin slices to very large pieces. The specification also allows for a relative length variation of no more than 10%, provided general quality standards are met.
Quality and Safety Requirements
The specification requires that the potatoes used be sound, clean, and free from defects, sprouting, fungal or insect damage. The manufacturing process must use edible oils and fats that comply with specifications, and the product must be free from partially hydrogenated fats and any substances or ingredients that violate Islamic Sharia provisions, such as pork products and their derivatives.
It emphasizes that the final product must have a uniform color and texture, be free from foreign odors or flavors, and have a moisture content not exceeding 76% for thin, medium, and thick slices, and 78% for very large slices.
Control of Fungal Contaminants
The specification includes maximum limits for pesticide residues, contaminants, and fungal toxins, in addition to setting controls for permitted radiation levels in the product, ensuring no health risks to consumers.
It specifies precise percentages for visual defects such as breakage, discoloration, or defects resulting from frying, allowing minimal levels that do not affect product quality.
Packaging and Food Labeling
The Authority confirmed that the specification requires factories to use packaging materials that are secure, maintain product quality, and prevent contamination, drying, or the acquisition of any foreign odors or colors during storage and distribution.
It mandates that the food label include clear information about the product’s shape, the type of oil used for frying, any food additives if present, nutritional information, expiration date, and the statement “Keep at a temperature not exceeding -18°C until consumption.”
