Pasta
$160.00
High-quality pasta made from natural, contaminant-free ingredients, compliant with UNRWA food safety standards.
PASTA SPECIFICATIONS
1. PRODUCT SPECIFICATION:
General Description: The pasta shall be uniform in colour and shape, free of spots, off smell, moulds, foreign matter, and insects. It shall retain its texture and shape after boiling for 10 minutes. The length, diameter, and thickness shall comply with contractual specifications.
| Test | Requirement |
|---|---|
| Homogeneity | Uniform colour and shape, free of spots or defects. |
| Odor and Appearance | Free of off smell, moulds, insects, or foreign material. |
| Cooking Test | Retains shape and texture after boiling for 10 minutes. |
| Broken | 3.0% max. by weight |
| Moisture | 13.0% max. (ISO 712) |
| Protein | 10.5–12.0% (AOAC 981.10) |
| Ash | 0.9% max. (ISO 2171) |
| Acidity | 4.0 mg KOH per 100g dry matter max. (ISO 7305) |
| Lead (Pb) | 2.0 mg/kg max. (AOAC 999.11) |
| Mercury (Hg) | 1.0 mg/kg max. (AOAC 971.21) |
| Total Plate Count | 10,000 cfu/g max. |
| Salmonella | Absent in 25 g |
| E. coli | Absent |
| Yeast & Moulds | 200 cfu/g max. |
2. TECHNICAL DOCUMENT REQUIREMENTS:
Suppliers must submit a Certificate of Analysis of the final product to UNRWA when required, along with all relevant documents.
3. FOOD SAFETY AND QUALITY MANAGEMENT:
The manufacturer must follow GMPs, GHPs, HACCP, and GFSI principles. UNRWA inspectors may visit production facilities without notice to verify compliance with contract requirements.
4. PRODUCT SAFETY:
The pasta must be free from harmful substances such as heavy metals, pesticides, or mycotoxins and comply with Codex standards (CXS193-1995), MRLs, and EMRLs. Only approved additives such as gluten, milk, eggs, and natural colourings are permitted.
5. PACKAGING:
The pasta shall be packed in sealed plastic bags of 500 g or 1 kg, made from clean, dry, odor-free materials. Bags must be heat-sealed and resistant to environmental conditions.
6. STORING:
Store under cool, dry, and hygienic conditions, away from direct sunlight.
7. MARKING:
Marking shall comply with the special conditions of contract.
8. SHELF LIFE:
Minimum 12 months, with at least 80% of the shelf life remaining at inspection.
No, the pasta is made from natural ingredients with no harmful additives or preservatives.
Yes, the pasta retains its shape and texture after boiling for 10 minutes.
The shelf life is at least 12 months, with 80% of the duration remaining upon inspection.
Yes, it complies with ISO, HACCP, and UNRWA inspection standards for quality and safety.
