Canned Beef
$260.00
High-quality halal canned beef, cooked according to UNRWA standards and free of preservatives or unauthorized additives.
CANNED BEEF SPECIFICATIONS
1. SPECIFICATIONS:
General Description: Canned Beef shall be manufactured from Halal, uncured, fresh or frozen beef. Salt, sugar, sodium nitrate, ascorbic acid, and starch are permitted within maximum limits. Other additives, especially thickening agents (except natural bovine collagen), are not allowed. The product must have a normal appearance, smell, and taste and be free from any harmful substances such as microorganisms, heavy metals, pesticides, or toxins.
| Parameter | Requirements | Reference Method |
|---|---|---|
| Organoleptic characteristics | Normal texture, color, smell, and taste, free of foreign materials | Organoleptic evaluation |
| Packaging integrity | No dents, rust, or seal damage | Visual examination |
| Swelling test (37°C for 7 days) | No swelling | n/a |
| Swelling test (55°C for 5 days) | No swelling | n/a |
| Net weight | As per contract | CODEX STAN 119-1981 |
| Protein | 13% min | AOAC 935.47 |
| Fat | 18% max | AOAC 934.07 |
| Moisture | 65% max | AOAC 992.15 |
| Ash | 2.5% max | AOAC 945.58 |
| Salt | 3% max | ISO/DSI 2918 |
| Carbohydrates | 8% max | AOAC 956.10 |
| Starch | 6% max | HPLC or LC-MS/MS |
| Ascorbic acid | ≤ 300 mg/kg | AOAC 920.153 |
| Sodium nitrite | ≤ 100 mg/kg | AOAC 996.11 |
| Lead (Pb) | ≤ 0.5 mg/kg | AOAC 950.46 |
| Arsenic (As) | ≤ 1 mg/kg | n/a |
| Cadmium (Cd) | ≤ 0.05 mg/kg | ISO 11212 |
| Tin (Sn) | ≤ 200 mg/kg | AOAC 985.16 |
| Melamine | ≤ 0.25 mg/kg | n/a |
| Sudan red dyes | Not detected | AOAC 985.16 |
| Salmonella | Absent / 25 g | AOAC 967.22 |
2. TECHNICAL DOCUMENT REQUIREMENTS:
Suppliers shall submit a Certificate of Analysis and Halal certificate of the final product to UNRWA when required.
3. FOOD SAFETY AND QUALITY MANAGEMENT:
Manufacturers must implement GMP, GHP, HACCP, and GFSI practices. UNRWA inspectors may visit production facilities without prior notice to verify compliance.
4. PRODUCT SAFETY:
The product must meet Codex Alimentarius, JECFA, and EFSA guidelines. It must be free from contaminants, pesticides, and toxins, and produced by NFSA-registered suppliers.
5. PACKING & STORING:
Stored under dry, ventilated, and hygienic conditions at ambient temperature following ISO and HACCP standards. Packing as per contract.
6. SHELF LIFE:
Minimum of 36 months, with 80% shelf life remaining at inspection.
7. MARKING:
As per special contract conditions. Specifications must be adhered to at field level.
It is made from fresh or frozen Halal beef, with limited ingredients such as salt, starch, and ascorbic acid within approved limits.
No preservatives or unauthorized thickening agents are permitted, except natural bovine collagen.
Yes, it meets Codex Alimentarius and ISO/HACCP food safety standards ensuring full compliance and safety.
The shelf life is at least 36 months, with 80% remaining at the time of inspection.
