The canned hummus shall be prepared from cooked chickpeas, water, sesame tahini, lemon juice, salt, sugar, cellulose, modified corn starch, spices, citric acid, and olive oil. It may contain 2% or less of garlic, soy lecithin, and natural flavors. The product must have a smooth, creamy texture and a light golden beige color.
All ingredients must be of high quality, with normal smell and taste. The product shall be free from harmful substances including microorganisms, heavy metals, pesticides, mycotoxins, and foreign matter.
| Parameter | Requirement | Reference Method |
|---|---|---|
| Organoleptic characteristics (texture, appearance, smell, taste) | Pleasant smell, typical taste and color, free of abnormalities | Organoleptic Evaluation |
| Swelling test (37°C for 7 days) | No swelling or leakage | n/a |
| Swelling test (55°C for 5 days) | No swelling or leakage | n/a |
| Packaging integrity | No dents, rust, or seal damage | Visual Examination |
| Net weight | As per contract | n/a |
| Negative pressure | 0.42 bar max | n/a |
| Foreign materials | Not detected | Visual Examination |
| Salt | 2% max | ISO 1738 |
| Live and dead insects | Not detected | Visual Examination |
| Total solids | 27% min | n/a |
| Tin (Sn) | 200 mg/kg max | AOAC 985.16 |
| Salmonella sp. | Absent in 25 g | ISO 6579 |
| Escherichia coli | Absent in 25 g | ISO 6579 |
| Staphylococcus aureus | <10 cfu/g | ISO 6579 |
| Listeria monocytogenes | Absent in 25 g | ISO 6579 |
Note: The product must not be derived from biotechnology. It must come from countries authorized by national food safety authorities.
Manufacturers must implement Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and Hazard Analysis Critical Control Point (HACCP) systems, in compliance with the Global Food Safety Initiative (GFSI). UNRWA inspectors may conduct factory visits without prior notice.
The product must comply with the Codex General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995), Codex Maximum Residue Limits (MRLs), and Codex guidelines for microbiological specifications. It must be free from toxic seeds and harmful substances.
Cans must be new, clean, free from rust, dents, or leakage, and hermetically sealed. Products should be stored in dry, ventilated, and hygienic conditions compliant with ISO and HACCP guidelines.
The product shall have a minimum of 80% of shelf life remaining upon inspection. Total shelf life: 36 months.
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