PS: 5451-2019
ICS No: 67.080
PAKISTAN STANDARD SPECIFICATION
FOR
SOY SAUCE
(ALL RIGHTS RESERVED)
PAKISTAN STANDARDS AND QUALITY CONTROL AUTHORITY
Standards Development Centre,
PSQCA complex, Standardization Wing II, 1st Floor, Plot - ST-7/A,
Block-3, Scheme No.36, Gulistan-e-Johar, Karachi
1
PAKISTAN STANDARDS & QUALITY CONTROL AUTHORITY
(STANDARDS DEVELOPMENT CENTRE)
(AGRICULTURE & FOOD DIVISION)
MEMBERSHIP LIST OF FRUIT & VEGETABLE PRODUCTS
TECHNICAL COMMITTEE
CHAIRMAN
1. Mr. Sohail Anwar, Qarshi Industries Ltd.,
General Manager Regulatory Affairs, Hattar (KPK).
MEMBERS
2. The Secretary, Food Department,
Govt. of Punjab,
Lahore.
3. The Secretary, Food Department,
Govt. of Balochistan,
Quetta.
4. The Secretary, Food Department,
Govt. of Sindh,
Karachi.
5. The Director Food, Punjab Food Authority,
Govt. of Punjab,
Naqsha Stop, 83-C, Block-A,
New Muslim Town, Lahore.
6. The Director Food, Sindh Food Authority,
Govt. of Sindh,
B-12, Block-A, SMCHS Society,
Karachi.
7. The Director Food, Balochistan Food Authority,
Govt. of Balochistan, Quetta.
8. The Director Food, Food Safety & Halaal Food Authority,
Govt. of KPK,
Police Line Road, PTCL Colony,
Peshawar.
9. Mr. Asmatullah Khan, Food Directorate, KPK,
Deputy Director (Food), Peshawar.
10. Director (Post Harvest) Ayub Agriculture Research Institute
Post-Harvest (Research)
Faisalabad.
11. Dr. Masood Siddiq Butt, National Institute of Food Sciences &
Director General Technology University of Agriculture,
Faisalabad.
12. Director General PCSIR Laboratories Complex,
Off University Road,
Karachi.
13. Director General, Agriculture Research Institute,
Tandojam , (Sindh).
14. Director General, Agriculture Research Institute,
Sariab Quetta.
15. Director General, Agriculture Research Institute,
Ternab, Peshawar.
16. Surgeon General, AGS Br. (Med Dte). G. H. Q.,
Rawalpindi.
17. Director, Horticulture Research Institute,
PARC (NARC,) Chuck Shahzad,
P.O. (NARC), Islamabad.
18. Director, Horticulture Research Institute,
Mirpurkhas (Sindh).
19. Govt. Public Analyst Public Health Laboratory,
Western Bypass Opp. Chest &
General Hospital, Quetta.
20. Govt. Public Analyst Food Laboratory
Directorate General, Health Services
Sindh Old building
Wahdat Colony, Hyderabad.
21. Govt. Public Analyst Food Laboratory
Hayatabad, Peshawar.
22. Mrs. Parveen Zehra, KMC Food Laboratory,
Public Analyst, Jigar Muradabadi Road, Karachi.
23. Mr. Shahzad Sikandar, Pepsico International (Pvt.) Ltd.,
Head of Regulatory Affairs, 37-C-1, Gulberg-III,
LAHORE.
24. Dr. Farhat Jameel. Nestle Pak Ltd.,
Head of Corporate Regulatory Lahore.
& Scientific Affairs,
25. Dr. Muhammad Nasir, Engro Foods. Ltd.,
Manager Scientific & Regulatory Lahore.
Affairs,
25. Executive Director Mitchels Fruit Farms Ltd,
Renala Khurd,
Okara. (Punjab)
26. Mr. Muneer Ahmed, National Foods Ltd,
Quality Assurance Manager B-46, S.I.T.E, Karachi.
27. Mr. Naeem Shahid, Halaal Foundation,
Chief Executive, Gulshan-e-Maymar,
Karachi.
28. Mr. Waseem A. Mohmood, Shezan Int. Ltd.
Director Marketing 56- Bund Road, Lahore - 54500
Lahore .
29. Mr. Zuzzer A. Shamsuddin, Hamilton Court,
Consultant, Clifton Road,
Karachi.
30. Quality Assurance Manger Pepsi Cola International,
Industrial Estate (Raiwind),
Lahore.
31. Managing Director United Kings Foods (Pvt.) Ltd.,
North Karachi Industrial Area
Karachi.
32. Mr. Tajamul Hussain Chishti, Naurus Pak (Pvt.) Ltd.,
Executive Director, Naurus Chowrangi SITE ,
Karachi.
33. Hafiz Nasir, Shangrila (Pvt.) Ltd.,
Manager Quality Manager, F-33, Phase-II, Superhighway, SITE,
Karachi.
34. Mr. Owais Nadeem, Unilever Pakistan (Pvt.) Ltd.,
Manager Regulatory Affairs, Avari Hotel Plaza
Fatima Jinnah Road,
Karachi.
35. Mr. Qasim Mahood, The Cocacola Export Corporation,
Quality Assurance Manager Gulberg III,
Lahore.
36. Director Quality Control Centre
PSQCA,
Karachi.
SECRETARIATE:
1. Mr. Naseem-us-Sami, Standards Development Centre,
Deputy Director (Agri. & Food) & PSQCA,
Secretary to the Committee, Karachi.
_________________________
PAKISTAN STANDARD SPECIFICATION
FOR
SOY SAUCE
0. FOREWORD
0.1 This Pakistan Standard was adopted by the Pakistan Standards & Quality Control
Authority; Standards Development Centre on 26-11-2019 after the draft finalized
by the Fruit Vegetable Products Technical Committee had been approved by the
Agricultural & Food Products National Standards Committee for Agriculture &
Food Products.
0.2 In the preparation of this standard the views of the Consumers, Manufacturers,
Technologists and Testing Authorities have been taken into consideration.
0.3 For the purpose of deciding whether a particular requirement of this standard is
complied with the final value observed or calculated expressing the result of a test
or analysis, shall be rounded off in accordance with PS:103 (R) Methods of
Rounding Off Numerical Values, the number of significant places retained in the
rounded off value shall be the same as that of the specified value in the standard.
0.4 All the ingredients and processes shall be in accordance with PS:3733 for Halaal
Food Management System Requirements for any organization in the Food Chain.
0.5 In this standard the following verbal forms are used :
“shall”……. Indicates a requirement.
“should” …. Indicates a recommendations.
“may” ……..Indicates a permission.
“can” …. …..Indicates a possibility or capability.
1 SCOPE
This Pakistan Standard prescribes the requirements for soy sauce.
Licensed to Company M/s Shangrila Foods (Private) Limited
Order No. PSQCA/SDC/SHANG/21-1
Single user license only. copying and networking prohibited
2 DESCRIPTION
Soy Sauce is a product prepared from a basic mixture of the fermentation or
hydrolytic products of soya bean or defatted soya bean and flour, edible salt
and/or nutritive sweeteners which is heat treated.
TABLE-1 - CHEMICAL REQUIREMENTS
Parameter Requirements
Total Nitrogen, % Min. 1.0
Soluble solid, % Min. 10
Edible salt, % Min. 5
pH Less than 5
Benzoic Acid, Max. 750
3. FOOD ADDITIVES
Only the food additives permitted by the CODEX STAN 192: Codex General
Standard for food additives.
4 HYGIENE
4.1 It is recommended that the product covered by the provisions of this standard be
prepared and handled in accordance with the appropriate clauses of the PS:3944
for Code of Practice – General Principels of Food Hygiene.
4.2.1 The soy sauce shall conform to the microbiological limits in Table-2 below :
Table 2 — Microbiological Limits
S.No Microbiological parameter Limits
1 Total Plate Count (CFU/g) <10000
2 E. coli (CFU/g) <10
3 Enterobacteriaceae (CFU/g) <100
4 Staph Aureus (CFU/g) <100
5 Yeast/ Mould (CFU/g) <100
6 Salmonella (CFU/25 g) Absent
Licensed to Company M/s Shangrila Foods (Private) Limited
Order No. PSQCA/SDC/SHANG/21-1
Single user license only. copying and networking prohibited
5 HEAVY METAL CONTAMINANTS
The product shall comply with contaminants limits as specified in CODEX
Standard 193.
6 AFLATOXINS LIMIT
6.1 The total aflatoxins shall not exceed 20 ppb.
7. PACKING AND MARKING
7.1 PACKING ― The product shall be packed in hygienically suitable containers.
7.2 MARKING ― Each container shall be clearly marked or labelled with following
particulars.
a) Name of the product.
b) Name and address of the manufacturer.
c) Net weight /volume (Average weight principle will be applicable).
d) Date of manufacture.
e) Date of expiry.
f) List of Ingredients (in descending order) .
g) This Pakistan Standard number, Mark & Licence number.
h) Batch or code number.
8. LABELLING
8.1 The Pakistan Standard for the Labelling of Prepackaged Foods (PS:1485) shall
apply.
9. TEST METHOD
9.1 The relevant Testing Method of ISO, CAC and of other internationally recognized
standard methods may be taken into account for analysis purpose.
10. SAMPLING
10. In accordance with PS: 630 for Method of Sampling and Test for Fruit and
Vegetable Products.
________________________
Licensed to Company M/s Shangrila Foods (Private) Limited
Order No. PSQCA/SDC/SHANG/21-1
Single user license only. copying and networking prohibited
