SRI LANKA STANDARD 591 : 2014

une [Link]

SPECIFICATION FOR
CANNEDFISH
(First Revision)

SRI LANKA STANDARDS INSTITUTION

 Sri Lanka Standard
SPECIFICATION FOR CANNED FISH
(First Revision)

SLS 591 : 2014

" Gr.12

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SRI LANKA STANDARD S INSTlTUTION
17, Victoria Place
Elvitigala Mawatba
Colombo 08
Sri Lanka
 Sri Lanka Standards are , ubjec! lo periodical
revision in arder ta accommodate the progress
made by industry. Suggestions foc improvement
will be recorded and brought to the natice ofthe
Committees la which the revisions are
entrusted.
This standard does not purport to include all Ihe
necessary provisions of a contracto

o SLSI2014
Al! right reserved. Unless otherwise specified, no part of this publication may be reproduced oc utilized in a:'
form oc by any means, electronic oc mechanica1, including photocopying and microfilm, without penníssion
writing frorn Ihe SLSl.
 SLS591 : 2014

Sri Lanka Standard

SPECIFICATION FOR CANNED FISH
(First Revision)

FOREWORD

This Sri Lanka Standard was approved by the Sectoral Committee on Agricultural and
Food Products and was authorized for adoption and publication as a Sri Lanka Standard
by the Council ofthe Sri Lanka Standards Institution on 2014-05-28.

Canned fish is a widely consumed food in the country and most of the products are
presently imported from various countries. Canned fish of good quality can never be
produced from raw materia1s which are initially of low quality irrespective of the
subsequent methods of handling or processing. It is therefore, important to exercise
utrnost care in obtaining raw material s of good hygienic quality which will satisfY the
physical, chemical and bacteriological standards prescribed for the finished products.

This standard was first published in 1982. This revision incorporates a number of
important modifications namely, Iist of ingredients which has been further expanded to
give provisions for different types available in the market, the Iimit of drained mass ofthe
contents has been relaxed and also the sampling scheme has been updated to help in
exercising proper quality control of canned fish.
.'
This standard is subject to the restrictions imposed under the Sri Lanka Food Act No. 26
of 1980 and the regulations frarned thereunder, wherever applicable.

For the purpose of deciding whether a particular requirement of this specification is

complied with, the final value, observed or ca!culated, expressing the results of a test,
shall be rounded off in accordance with SLS 102. The number of significant figures to be
retained in the rounded off va1ue shall be the same as that of the specified value in this
standard.

In revising this standard, valuable assistance derived from the publications of the Codex
Alimentarius Commission is gratefully acknowledged.

1 SCOPE

1.1 This standard prescribes the requirements, methods of sampling and testing for
canned fi sh packed in its own juice or brine or potable water or edible oil or other
suitable packing medium (including catering purposes).

1.2 This standard does not apply to speciality products where fish content constitutes
less than 50 per cent by mass of the net contents of the can and canned curry fish
products.

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2 REFERENCES

SLS 79 F ood grade salt

SLS 102 Rules of rounding off numerical values
SLS 124 Test sieves
SLS 143 General principies of food hygiene
SLS 428 Random sampling methods
SLS 467 Labelling of prepackaged foods
SLS 516 Microbiological test methods
Part 10 : Commercial sterility of low acid and acid canned foods
SLS 614 Potable water
SLS 816 Method for checking net contents of prepackaged goods
SLS 873 Code of practice for manufacture/canning of low-acid and acidified low
acid foods
SLS 902 Code of practice for canning of fish
SLS 904 Vocabulary for sensory analysis offood
SLS 1484 Sensory analysis of food
Part 1 : Method of investigating sensitivity of taste
Part 2 : Method of initiation and training of assessors in the detection and
recognition of odours
Part 3 : General guidelines for the selection, training and monitoring of
selected assessors and expert sensory assessors
Part 4 : General guidelines for the design of test rooms
CAC/GL 31- 1999 Codex Guidelines for the Sensory Evaluation of Fish and Shellfish in
Laboratories
Official Methods of Analysis ofthe Association of official Analytical Chemists (AOAC),
18th Edition, 2nd Revision 2007

3 DEFINITIONS

For the purpose ofthis standard, the following definitions shall apply :

3.1 canned fJSh : The product obtained from edible whole fish or cuts of edible fish,
packed in a suitable packing medium in hermetically sealed containers and shall have
received a processing treatrnent sufficient to ensure commercial sterility.

3.2 container : Rigid container made of tinplate or glass or semi-rigid container

including retort pouches made of food grade material or laminates and is capable of being
hermetically sealed.

3.3 count : The number of units of fish or cuts of fish present in the container.

3.4 cross filling : The packing of units of fish in positions, divergent in direction
from that of the general direction of the units in the container.

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 SLS 591 : 2014

3.5 drained mass : The mass of the contents of the container after filtering through a
test sieve of aperture size 2.0-rnm.

3.6 hermetically sealed containers : Containers that are designed to protect the
contents against the entry of rnicroorganisms and air (during and after heat processing)
and prevents leakage ofthe contents.

3.7 net mass : The gross mass of the unopened container less the mass of the empty
container.

3.8 packing medium A medium In which solid fish pleces are packed in a
container.

3.9 washed drained mass : The mass of the contents of the container after washing
and filtering through a test sieve of aperture size 2.8-rnm.

4 INGREDIENTS

AIl ingredients used shall comply with the requirements of the Food Act No. 26 of 1980
and the regulations framed thereunder. In addition, ingredients used shall not contain lmy
substance in amounts that may present a hazard to human health.
.'
4.1 Basic ingredients

4.1.1 Fish

[Link] Fish used in the preparation of the product shall be wholesome, c1ean, sound, of
good quality and shall not show any signs of decomposition or contamination. Fish shall
be either fresh or frozen and suitable for human consumption.

[Link] Fish shall be acceptably descaled unless the product is described as "scales on".
Hard scales that can hurt the palate shall be removed.

[Link] The heads, tails and fins of all fish shall be removed unless the fish is packed as
whole units or the manner of presentation is appropriately described on the labe!'

[Link] The viscera (except for roes), kidney and extremity of the anal canal, shall be
removed.

[Link] Large bones and backbones that can hurt the palate shall be removed unless, it is
the backbone of larger species presented as cross-cut sections or fish bones are softened
during heat processing or in low acid preservation to such an extent that there is no risk
of injury to the consumero

4.1 .2 Potable water, conforming to SLS 614

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 SLS 591 : 2014

4.2 Optional ingredients

In addition to the ingredients given in 4.1, one or more ofthe following may be used:

4.2.1 Packing oi/s

Edible cookinglvegetable oils that shall not affect the product quality and refined fish oil
may be used. The oils shall be edible, c1ear, refined, deodourized and free from rancidity,
off-odour and off-flavour and, where applicable, shall comply with the relevant Sri Lanka
standards.

4.2.2 Brine
Salt added or used in the preparation ofbrine shall comply with SLS 79.
4.2.3 Tomato paste/sauce
4.2.4 Other sauces
4.2.5 Spices and/or Seasonings
4.2.6 Vinegar
4.2.7 Vegetables
4.2.8 Natural jlavours
Spice oils
Spice extracts } Limited by GMI'
Smoke flavours (Natural smoke solutions and extracts)

5 REQUIREMENTS

5.1 Hygiene

The product shall be prepared, processed, packaged, stored, transported and distributed
under hygienic conditions as prescribed in SLS 143, SLS 873 and SLS 902.

5.2 Can defects

The can shall not show any sign of swelling, denting, seam defects, corrosion or other
deforrnations when observed extemally. Insignificant corrosion and deforrnation due to
bad handling shall not be considered as visual defects.

5.3 Negative air pressure inside tbe containers

The can shall give a negative air pressure when punctured. If round cans are used, the
vacuurn shall be not less than 100 mm ofHg (13.33 kPa), when measured at 27 oc ± 2 oC
with a vacuum gauge of the piercing type or an electric vacuum recorder.

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SLS591 :2014

5.4 Compliance witb type description and sensory requirements

5.4.1 Only fish of one species shall be packaged under the same batch code and sub
code where applicable. A guideline of fish species which may be canned under different
product types are given in Clause 6 (see 8.2.6). Units of fish in any one container shall
be practicably uniform in size, appearance and formo When it is necessary to adjust the
fill of the container, a smaller unit of fish may be added. The manner of packing or the
cut packed shall be in accordance with the final product description on the labe!' In
packs other than plain packs, the fish may be pre-cooked and exuded liquids shall be
drained before the addition of the packing medium. The product shall be free from units
of mushy and brittle texture indicating poor quality.

5.4.2 Where fish is packed as fillets, the fillets shall be practicably uniform in size. An
additional small piece may be included for weight adjustment.

5.4.3 The presentation of the fmal product and its appearance shall comply with the
description of the product on the labe!' The appearance, colour, texture, odour and
flavour shall be indicative and characteristic of fresh raw material used. The flesh colour
shall be free from discolouration indicating excessive lipid oxidation or other chemical or
biochemical reaction. The product shall be acceptably free from skin damage and
excessive blemishes in the flesh. Flesh texture shall not be excessively soft, mushy,
tough or rubbery.

The product shall be assessed for sensory requirements by a screened and trained sensory
panel in such examination and in accordance with Appendix B.

5.5 Freedom from defects

Canned fish shall be free from defects indicating poor processing practices such as, but
not limited to, viscera, head parts or tails unless the presentation matches the description
on the label of the final product. Canned fish shall be free from unsightly deposits of
exuded fish protein curd, loose scales, scuta, fibre, sand, grit, viscera or spilled feed and
other extraneous matter. Any residual scales shall be soft.

5.6 Objectionable matter

, The product shall be free from foreign materials, filt!! and grittiness. The product shall
also be free from sulphide staining and presence of "Struvite crystals" (any struvite
crystal greater tban 5 mm in length).

5.7 Disintegrated units

The contents of the can on opening shall not display any appreciable disintegration. Fish
units from which portions have separated out would be treated as disintegrated fish units.
The percentage of disintegration calculated on tbe basis of the drained mass when tested
in accordance with Appendix F, shall not exceed 5 per cent by mass based on the average
of5 canso

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SLS 591 : 2014

5.8 Packing medium requirements

The product may be packed in its own juice, potable water, brine, vegetable broth, a
sauce, fish oil, vegetable oi!, or wi!h vegetable oil added, or o!her suitable medium. The
packing medium shall be free from unsightly deposits of exuded proteins and fish matter
indicating decomposed fish or presence of viscera or of excessive fish blood in the I'aw
material. Vegetables may be used in !he preparation of!he sauce. Where!he product is
in a bro!h, or a !hick or rich sauce, !he character of!he packing medium after equilibrium
has been reached, shall be in accordance with the claim made on lhe labe!'

Where edilile oil is declared as lhe sole packing medium, !he presence of other liquids
shall not be in excess of 40 per cent, when determined in accordance wi!h Appendix C.

5.9 Packing appearance and colour

The product in its container shall comprise of fish of appearance and colour characteristic
of!he species processed and packed in lhe manner indicated. The final product shall
have a texture characteristic of lhe species, the type of product and the process used.
The interior surface oflhe can shall not show any signs of deterioration.

5.10 Fish packed in sauce

The product shall be fully or partially covered wilh sauce upon opening of!he can and the
product shall comply wilh the final product description on the labe!' The presenc(: of
natural fish oi!s in lhe sauce is acceptable but lhere shall not be excessive separation of
water from lhe sauce. Fish units shall be of uniform size and !here shall not be exces:;ive
disintegration of flesh and bellies indicative of low quality raw material or bad
manufacturing practices.

5.11 Fish packed in brine/salt added

5.11.1 The percentage of sodium chloride in lhe final product shall be not more than 2.5
per cent by mass, when tested according to lhe method given in Appendix D.

5.11.2 The acidity, as citric acid anhydrous shall be not more lhan 0.5 per cent by mass,
when tested according to !he me!hod given in Appendix E.

5.12 Decomposition

The product shall not contain more !han 10 mg/lOO g of histamine, when tested in
accordance wi!h lhe AOAC method 977.13.

. .
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5.13 Drained mass

5.13.1 The drained mass of the contents of each can (except products packed in sauces)
shall be not les s than 65 per cent by mass of the water capacity of the can, when tested in
accordance with the method given in Appendix F.

5.13.2 When product is packed in sauces the drained mass shall be not less than 60 per
cent by mass of the water capacity of the can, when tested in accordance with the method
given in Appendix F.

5.14 Commercial sterility

The product shall satisfy the test for cornmercial sterility, when tested in accordance with
the method given in Part 10 ofSLS 516.

5.15 Heavy metals

The product shall not exceed the limits given in Table 1, when tested in accordance with
the methods given in Column 4 of the Table.

T ABLE 1 - Limits for heavy metals

.'
SI
No. Heavy metal Limit Methods of test
Maximum (mg/kg) (AOAC* method)
(1) (2) (3) (4)
i) Arsenic ( as As) 1.0 986.15
ii) Lead (as Pb) 1.0 999.11
iii) Cadmium ( as Cd) 1.0 999.11
iv) Mercury ( as Hg) 0.5 977.15
v) Tin (as Sn)
For products in tinplate containers 250.0 985.16
For products in other containers 50.0 }
*Official Methods ofAnalysis of the Association of official Analytical Chemists.

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 8L8591 :2014

6 TYPE SPECIFIC REQUIREMENTS

In addition to the requirements given in Clause 5, the following requirements shall also
. apply:

6.1 Canned Sardines and Sardine - type products

6.1.1 Canned Sardines or Sardine type products shall be prepared from fish ofthe
following species:

Sardina pilchardus
Sardinops melanostictus,S neopilchardus, S ocella/us, S. sagax, S caeryleus
Sardinella auri/a, S brasiliensis, S maderensis, S. longiceps, S. gibbosa, S albella, S fimbria/a
Clupea harengus
Clupea bentincki
Sprattus spra/tus
Hyperlophus vit/atus
Nema/alosa vlaminghi
Etrumeus teres
Ethmidium maculatum
Engraulis ancho ita, E. mordax, E. ringens
Opisthonema oglinum
Amblygaster sirm
Hilsa kelee

6.1.2 Head and gills shall be completely removed, scales and lor tail may be removed.
The fish may be eviscerated. If eviscerated, it shall be practically free from visceral parts
other than roe, milt or kidney. Ifungutted, it shall be practically free from undigested
feed or used feed.

6.2 Canned Mackerel and Jack Mackerel products

6.2.1 Canned Mackerel and Jack Mackerel products shall be prepared from fish ofthe
following species:

Species of Scomber Mackerel

Species of Rastre/liger Mackerel
Species of Trachurus Jack Mackerel
Species of Decapterus Jack Mackerel

6.2.2 The product shall be prepared from Mackerel or Jack mackerel fish from which
the heads, tails and viscera have been removed.

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 SLS591 : 2014

6.3 Canned Tuna and Bonito

6.3.1 Canned Tuna and Bonito shaIl be prepared from fish ofthe foIlowing species:

Tuna
-Species of the genus Thunnus
Thunnus a/a/unga (Albacore or long-finned tuna)
Thunnus a/bacares (Yellowfin tuna)
Thunnus obesus (Bigeye tuna)
Thunnus thynnus (Bluefm tuna)
Other species of the genus Thunnus.
Euthynnus (Katsuwonus) pe/amis (Skipjack or stripe-bellied tuna)

Bonito
-Species of the genus Sarda
Sarda sarda (Atlantic bonito)
Sarda chiliensis (Pacific bonito)
Sarda orientalis (Oriental bonito)
Other species of the genus Sarda.

-Species of the genus Euthynnus, with the exception of the species Euthynnus (Katsuwonus)
pe/amis
Euthynnus alleteratus (Atlantic little tuna)
Euthynnus affinis (Bastern little tuna)
Euthynnus Iinealus ( Black skipjack) .'
Other species of the genus Euthynnus.

-Species ofthe genus Auxis

Auxis thazard (Frigate tuna)
Auxis rochei

6.3.2 The product shaIl be presented as :

[Link] Solid (skin-on or skinless) : Fish cut into transverse segments which are placed
in the can with the planes oftheir transverse cut ends paraIlel to the ends ofthe can. The
proportion offree f1akes or chunks shaIl not exceed 18 per cent of the drained mass of the
container, when determined in accordance with the method described in Appendix G.

[Link] Chunk: Pieces of fish most of which have dimensions of not less than 1.2 cm in
each direction and in which the original muscle structure is retained. The proportion of
pieces of flesh of which the dimensions are less than 1.2 cm shaIl not exceed 30 per cent
of the drained mass of the container, when determined in accordance with tbe method
described in Appendix G.

[Link] Flake or f1akes : A mixture of particles and pieces of fish most of which have
dimensions less than 1.2 cm in each direction but in which the muscular structure of the
flesh is retained. The proportion of pieces of f1esh of which the dimensions are less than
1.2 cm shaIl exceed 30 per cent of the drained mass of the container, when determined in
accordance with the method described in Appendix G.

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 SLS 591 : 2014

[Link] Grated or shredded: A mixture of particles of fish that have been reduced to a
uniform size, in which particles are discrete and do not comprise a paste .

. .[Link] Other presentations: Any other presentation shall be permitted provided that it
is sufficiently distinctive from the forms of presentation described in [Link] to [Link],
meets all other requirements of this standard and is adequately described on the labe} to
avoid confusing or misleading the consumero

6.3.3 Colour o[white or light meat tuna

The colour in each pack shall conform to its description on the label and shall be
reasonably uniformo There shall be no dark meat and the final product shall be free from
discoloured muscle due to bruising, blood or lipid oxidation. The flesh of different
species of tuna shall not be packed together. Discolouration due to lipid oxidation, sugar
caramelization or persistent flushed pink, orange or green colours in the flesh shall not
exceed 5 per cent ofthe drained contents.

6.3.4 Dark meat tuna or dark tuna

Canned tuna that does not meet the colour requirements of light meat tuna or that is
packed by using dark meats, shall be described as dark meat tuna or dark tuna.

NOTE : Colour o[ tuna is usually determined subjectively by trained and experienced

inspectors.

6.4 Canned Salmon

6.4.1 Canned Salmon shall be prepared from fish of the following species:

Salmo salar (Atlantic salmon, salmon)

Oncorhynchus nerka (Sockeye salmon, red sockeye salman, red salman)
Oncorhynchus kisutch (Coha salmon, silver salmon, medium red caha salmon)
Oncorhynchus tschawytscha (Chinaok salman, spring salman, king salman)
Oncorhynchus gorbuscha (pink salmon, humpback salmon)
Oncorhynchus keta (Chum salman, keta salman, dag salmon)
Oncorhynchus masou (Cherry salman, Japanese ar Masau salmon)

6.4.2 Canned Salmon shall consist of sections which are cut transversely from the fish
and which are filled vertically into the can. The sections shall be packed so that the cut
surfaces are approximately parallel with the ends of the container.

6.4.3 Any other presentation may be permitted provided that it is sufficiently

distinctive from the forrn of presentation in 6.4.2 and is adequately described on tbe label
to avoid confusing or misleading the consumer.

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7 PACKAGING

7.1 The product shall be packed in hennetically sealed suitable food grade containers
free from rust. If the can s are lacquered, the lacquer used shall be non-toxic and shall be
of such quality that it does not impart any discolouration, foreign taste and smell to the
contents of the cans and does not peel off during processing and storage of the producto
The lacquer shall not be soluble in the packing medium.

7.2 Packages in which containers are packed shall be clean, neat and undamaged.
Outer packages such as boxes or cases shall be suitable for the purpose of use, be of
correct size to avoid damaging of containers by squeezing or loose movement of the
containers inside the outer container. Containers shall not be packed in outer containers
in positions prone to cause damaging such as packing containers on their sides.

7.3 Outer packages shall be strong enough to protect the finished final product during
nonnal handling and transporto

7.4 Materials such as adhesives or glues used for attaching or applying labels, outer
wrappers or outer cartons or closing of packages shall not be hygroscopic, or liable to
deteriorate during storage after being applied or condusive to corrosion of the can or lid.

8 MARKING AND/OR LABELLING

.'
The marking andlor labelling of the containers shall be done either by printing or
lithographing on the containers themselves or attaching labels printed on papero

The following shall be marked or labelled legibly and indelibly on each container:

8.1 General

8.1.1 Common name of the product as "Canned fish". In addition, the common or
usual name applied to the species of fish shall be given.

8.1.2 Any descriptive tenns used including those denoting style of presentation, shall
accurately reflect the contents of the container.

8.1.3 No fish, shall be labelled under a name or designation that is misleading or no

descriptive tenns or statements that are misleading or confusing the consumer shall be
used .

8.1.4 The name of the final product shall be qualified by a tenn descriptive of the
representation. A final product presented as solid pack or chunks or as flaked, grated,
shredded, minced or similarly prepared, shall be described by the appropriate word(s) on
the main panel of the label in letters of the same size and prominence as the name of the
final product that shall inc1ude the name of the fish.

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8.1.5 Pictorial presentations shall not be misleading or confusing to the consumero Any
fish, depicted on the container, label, outer wrapper or outer carton shall accurately
reflect the type of fish, cut offish, colour of fish ofthe final ¡iroduct in the container.

8.1.6 The name ofthe packing medium shall form part ofthe name ofthe product.
When packing medium contains more than 40 per cent exuded liquid it shall be labelled
as ;"X (name ofthe final product) with oil added".
Where the final product is packed in oil, the name of the type of oil, of the term
"Vegetable oil" appears in the name ofthe product, the specific type ofvegetable oil shall
be declared in the list of ingredients.

8.2 Type description of canned fish

8.2.1 Trachurus spp. and Decapterus spp. shall be described only as "Jack Mackerel".

8.2.2 Scomber spp. and Rastrelliger spp. shall be described only as "Mackerel".

8.2.3 Canned Sardines or Sardine type products.

a) "Sardines" exclusively reserved for Sardina pilchardus (Walbaum).

b) "X sardines" where "X" is the name of description of a country, the species, or the
cornmon name of the species in accordance with this standard and in a manner not
confusing or misleading the consumero

c) The description "Pilchards/Sardine" is exclusively reserved for the species Sardinops

ocellatus, S. melanostictus, S. neopilshardus, S. sagax, S. caeruleus and Sardina
pilchardus.

d) Sardinella spp shall be described as "Sardinella". The descriptive terms "Pilchards"

shall not be used for packs consisting of Sardinella spp.

e) Etrumeus spp. shall be described as "X Herring" where "X" is tbe name or
description of a country, a geographic area, the species, or the cornmon name of the
species in a manner not misleading or confusing the consumero

f) Engraulis spp. shall be described as Anchovies.

8.2.4 Canned Tuna and Bonito (see 6.3).

a) The name of the final product as declared on the label shall be "Tuna" or
"Bonito" and may be preceded or followed by the cornmon or usual name of the species
in a manner not confusing or misleading the consumero

b) The name of tbe final product labelled as "Tuna" shall be qualified or

accompanied by a terrn descriptive of the representation in accordance with 8.1.4 and of

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 SLS 591 : 2014

the colour of the final product provided that the terrn "white" shall be used only for
Tlwnnus alalunga (see 6.3.3). A tuna product that corresponds to a colour designation as
given in 6.3.4 shall be labelled as "dark". Blends oftuna of different colour designation
shall be specifically described in the label of the final producto

c) The name "Albacore" when used for the labelling of Tuna shall be reserved for
the Tuna species Thunnus alalunga and shall be coupled with "Tuna" in letters of the
same size and prominence.

d) Final products consisting of the flesh of Sarda spp. shall be labelled as "Bonito"
and shall not be described as "Tuna" or any reference made to Tuna.

8.2.5 Canned Salmon with the provison that the qualifying names in brackets may only
be used in conjunction with the corresponding species names as listed in 6.4.

a) Tips, tails, minced and similar forrns of canned Salmon shall be labelled to
disclose their true nature, all words qualifying the word "Salmon" being in type of the
same size and prominence as "Salmon".

b) The species Oncorhynchus gorbuscha - (pink Salmon, Humpback Salmon) is the

only species that may be labelled as "Pink Salmon" .

c) The colour of the fish flesh depicted in the pictorial presentation shall be a true
reflection ofthe fish flesh colour ofthe contents. ..

8.2.6 Any other suitable species, other than those specified in Clause 6 may be canned
and shall be correctly identified by their cornmon name and scientific name on the labe!'

8.3 Brand name or trade mark, if any ;

8.4 Net mass in 'g' or 'kg';
8.5 Drained mass in 'g' or 'kg' ;
8.6 Name and address ofthe manufacturer ;
8.7 Name and address ofthe packer or distributor in Sri Lanka ;
8.8 Batch or code number or a decipherable code marking;
8.9 Date of manufacture;
8.10 Date of expiry;
8.11 The date of manufacture, date of expiry and batch/code number shall be embossed
or printed on the container/can.
8.U List of ingredients;
A complete list ofingredients including the scientific name ofthe fish species
shall be declared on the label in descending order of proportion.
8.13 Country of origin, in case of imported products;
8.14 Misaligned labels, excess glue or lack of glue, or loose or pleated labels or outer
wrappers shall not be used. Labels or outer wrappers shall not be superimposed over
otber labels or over outer wrappers that have been affixed onto containers or onlo
litbographic printed containers.

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 SLS 591 : 2014

NOTE: When determining the conformity under Clause 8.4 and 8.5 guidance shall be
obtained from "8L8 816 : Method for checking net contents ofprepackaged goods ",

, ,8.15 The marking and labelling shall al so be in accordance with SLS 467.

9 SAMPLING

Representative samples of the product for ascertaining conforrnity to the requirements of

this standard shall be drawn as prescribed in Appendix A.

10 METHODS OF TEST

Tests shall be carried out as prescribed in Part 10 of SLS 516 ,Appendices B to G ofthis
standard, Official Methods of Analysis of the Association of official Analytical Chemists
(AOAC), 18th Edition, 2nd Revision 2007 and CAC/GL 31- 1999 Codex Guidelines for
the Sensory Evaluation ofFish and Shellfish in Laboratories.

11 CRITERIA FOR CONFORMITY

A lot shall be declared as conforrning to the requirements of this standard, if the

following conditions are satisfied.

11.1 From the sample of cans examined visually as in A.4.1.

a) No defective cans are found in the sample of 200 cans; or

b) One or two defective cans are found in the sample of 200 cans and l per cent or
less defective cans are found in the lot on sorting.

NOTES:
l If more than one defective cans are found, the lot shall be subjected to initial
sorting of any defective cans and then 100 per cent sorting and samples from each 101 lo
be drawn for commercial sterility.
2 If sorting reveals more than 1 per cent defective cans, the lot shall be rejected.
•
11.2 Each can tested for cornmercial sterility as in A.4.2.1. or A.4.2.2, as the case may
be, satisfies the relevant requirements.

11.3 Each can examined as in A.4.3.1 satisfies the marking and labelling requirements.

11.4 Each can tested as in A.4.3.2 satisfies the requirements given in 5.3 to 5.10, 5.12
and 5.13.

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 SLS 591: 2014

11.5 The test results on the composite sample tested as m A.4.3.3 satisfies the
requirements given in 5.11.1, 5.11.2 and 5.15.

11.6 Sensory characteristics conforms to the requirement given in Appendix B.

APPENDIXA
SAMPLING

A.l Lot

In a single consignment, alI the packages/cartons containing product of the same type,
size and from the same batch of manufacture, shalI constitute a lot. If the consignment
consists of packages/cartons containing product of different types, sizes or batch of
manufacture, then the packages/cartons of the same type, size and batch of the
manufacture shalI be grouped together, and each sub group shalI constitute a separate lot.

A.2 DeCective can

A can failing to satisfy any one or more ofthe requirements inspected visualIy.
.'

A.3 Scale of sampling

A.3.1 For ascertaining the conformity of the lot to the requirements prescribed in this
standard, tests shalI be carried out on each lot separately.

A.3.2 The number of cartons to be selected from a lot shalI be in accordance with
Column 2 ofTable 2.

T ABLE 2 - Scale oC sampling

No. of cartons No. oC cartons No. of cans in tbe

in the lot to be selected sub-sample

(1) (2) (3)

Up to 50 10 05
51 to 150 15 08
151 to 1 000 20 15
1 001 and aboye 30 20

NOTE: When Ihe net mass 01 the can is 800 g or more, the number 01 cans lo be se/ected
sha// be as ckcided by the competent authority.

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 SLS 591 : 2014

A.3.3 An equal number of cans shall be drawn from each carton selected as in A.3.2 to
form a sample of 200 canso If the number of cartons in the lot is not sufficient to yield
200 cans, all the cans in the lot shall be drawn.

A.3A The cartons and cans shall be selected at random. In order to ensure randomness
of selection, random number tables given in SLS 428 shall be used.

AA Number oftests

A.4.1 All the cans in the sample selected as in A.3.3 shall be examined (before opening)
visually for the requirements given in 5.2.

AA.2 After visual examination of the sample, testing for commercial sterility (see 5.14)
shall be carried out according to AA.2.1 or A.4.2.2 as the case may be.

AA.2.1 If no defective cans are found on visual examination (AA.1), eight cans shall be
clrawn randomly from the sample and tested for cornmercial sterility.

A.4.2.2 If one or two defective cans are found on visual examination (AA.1), the whole
lot shall be sorted for removal of defective canso If sorting reveals l per cent or less
defective cans, 20 of sorted sound cans shall be drawn from the lot and tested for
cornmercial sterility.

AA.3 The lot having been found satisfactory according to A.4.1 and A.4.2 shall be
subjected to the other requirements of this standard. For this purpose, a sub-sample of
sound cans of size as given in Column 3 of Table 2 shall be drawn from the sample
selected as in A.3.3.

A.4.3.1 Each can in the sub-sample shall be examined for packaging, labelling and/or
marking requirements.

AA.3.2 Tests for requirements specified in 5.3 to 5.10, 5.12 and 5.13 shall be carried out
on each of the cans ofthe sub-sample.

AA.3;3 After testing as in AA.3.2, contents of all the cans shall be taken out and mixed
together to form a composite sample. The composite sample so formed shall be tested for
the requirements given in 5.11.1, 5.11.2 and 5.15.

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 SLS 591 : 2014

APPENDIXB
SENSORY AND PHYSICAL EXAMINATlON

Bol Complete external can examination for the presence of container integrity defects
or can ends which may be distorted outwards o

B.2 Open can and complete weight determination according to defined procedures in
Appendix F.

B.3 Carefully remove the product and examine for discolouration, foreign matter and
struvite crystals. The presence of a hard bone is an indicator ofunder processing and will
require an evaluation for sterility.

B.4 Assess the product for sensory quality requirements as given in Annex 1 and I or
assess odour, flavour and texture in accordance with the "Codex Guidelines for the
Sensory Evaluation ofFish and Shellfish in Laboratories (CAC/GL 31-1999)".

APPENDIXC
DETERMINATION OF PERCENTAGE EXUDED LIQUID IN AN OIL
PACKING MEDIUM 0 0

CI PROCEDURE

Drain the entire liquid packing medium from the container and collect by means of a
funnel directly into a graduated volumetric measuring glass cylinder of a suitable sizeo
Record the total volume (V) in m!. Afier the oil has been separated, record the volume
(VI) in mI ofthe exuded watery liquid.

Co2 CALCULATlON
V,
Exuded liquid, percentage = -:-:-- x 100
V
where,
VI is the volume of the exuded liquid, in mI ; and
V is the total volume of packing medium, in m!.

NOTE : The average exuded liquid in a number o/ containers o/ the same batch code
can be oblained by col!ecting the entire packing mediwn o/ al! the samples examined into
a glass measuring cylinder and proceed as aboye.

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 SLS 591: 2014

APPENDIXD
DETERMINATION OF SODIUM CHLORIDE IN BRINE /SALT ADDED

D.l REAGENTS

D.l.l Standard Si/ver Nitrate solution, 0.1 N, standardized against 0.1 N sodium
ehloride solution

D.1.2 Di/ute Nitric Acid, (l :4), freed from lower oxides of nitrogen by boiling till
eolourless

D.l.3 Ferric Alum Indicator solution, a saturated solution offerrie alum

[FeNH.¡(S04k 12H20]

D.1.4 Standard Ammonium Thiocyanate soludon, 0.1 N

D.2 PROCEDURE

D.2.l Preparation of solution

Wash tbe emptied can (see F.2.1.2) thoroughly witb water and wash tbe residue on the
sieve at least thrice with eold water. Colleet the drained liquid and al! the washings
togetber in a IODO mi graduated f1ask and make up the volume. Centrifuge tbe made··up
liquid for at least 5 min at 1000 rey/mino

D.2.2 Take a suitable aliquot of tbe elear supematant solution prepared as in D.2.l, add
a known volume of tbe standard silver nitrate solution in slight exeess and tben add 20 mi
of dilute nitric aeid. Boil gently on a hotplate or a sand-batb until al! solids except silver
chloride dissolve (usual!y 15 min). Cool, add 50 mi of water and 5 mi of the ferrie alum
indieator solution and titrate with tbe standard arnmonium thioeyanate solution until
permanent light brown colour appears .

D.3 CALCULATION

Sodium chloride in brine, per cen! by mass =

M
where,
VI is tbe volume, in mi, ofthe standard si 1ver nitrate solution added;
NI is tbe normality of the standard sil ver nitrate solution;
V2 is the volume, in mi, ofthe standard arnmonium thioeyanate solution used;
N2 is tbe normality of the standard arnmonium tbiocyanate used; and
M is the mass, in g, of tbe brine in tbe aliquo!.

NOTE: The total mass of brine is obtained by finding the difference between the net mass
and the drai1ed mass ofthe contents ofthe can.

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 SLS 591 : 2014

APPENDIX E
DETERMINATION OF ACIDITY (AS CITRIC ACID) IN BRINE ISALT ADDED

E.l REAGENTS

E.l.l Standard Sodium Hydroxide solution, 0.1 N

E.l.2 Phenolphthalein indicator so/ution

Dissolve one gram of phenolphthalein in 100 mi of 95 per cent (v/v) alcohol.

E.2 PROCEDURE

E.2.l Take a suitable aliquot of the brine solution (see D.2.l), add about 200 mi of
water and titrate against the standard sodium hydroxide solution using phenolphthalein
indicator solution. Ca1culate the percentage acidity of the brine in terms of citric acid
from the relationship: 1 mi of 0.1 N sodium hydroxide solution is equivalent to 0.0064 g
of citric acid (anhydrous).

APPENDIX F
DETERMINATION OF DRAINED MASS AND WASHED DRAINED MASS ..

F.l APPARATUS

F.l.l Sieve of aperture size 2.0 mm, conforming to SLS 124, for drained mass

F.l.2 Sieve of aperture size 2.8 mm, conforming to SLS 124, for washed drained mass

F.2 PROCEDURE

F.2.l Drained mass for packs in own juice, brine/saIt added, water or oil

F.2.l.l Weigh the unopened containers that have been kept at a temperature between
20 oC to 30 oC for a minimum of 12 hours prior to examination.

F.2.l.2 After opening, tilt the containers so as to distribute the contents over the meshes
of the tared (pre-weighed) circular sieve (F.l.l). Incline the sieve at an angle of
approximately 17° - 20° and allow the product to drain for two minutes, measured from
the time the product is poured into the sieve.

NOTE: Collect the drained liquidfor determination ofsodium ch/oride in brine (see D.2)

21
 SLS591 :2014

F.2.1.3 Remove adhering liquids from lhe bottom ofthe sieve by use of a paper towel.
Weigh lhe sieve containing the drained fish.

F.2.2 Wasbed drained mass for packs witb sauces, also witb optional ingredients

F.2.2.1 Weigh lhe unopened containers lhat have been kept at a temperature between 20
oC to 24 oC for a minimum of 12 hours prior to examination.

F.2.2.2 After opening, tilt the container and wash lhe covering sauce first and lhen lhe
full contents with hot tap water (approx. 40°C) using a wash bottle on lhe tared circular
sieve (F.1.2).

F.2.2.3 Wash lhe contents of the sieve with hot water until free of adhering sauce;
where necessary separate optional ingredients (spices, vegetables, fruits, etc.) with
pincers. Incline the sieve at an angle of approximately 17° to 20° and allow lhe contents
to drain for two minutes, measured from lhe time the washing procedure has finished.

F.2.2.4 Remove adhering water from the bottom of the sieve by use of a paper towel.
Weigh the sieve containing the washed drained fish.

F.2.3 Determination ofwater capacity of container

F.2.3.1 Select a container which is undamaged in all respects.

F.2.3.2 Wash, dry and weigh the empty container after cutting out the lid wilhout
removing or altering lhe height of the double seam.

F.2.3.3 Fill lhe container wilh distilled water at 20 oC to 5 mm vertical distan ce below
lhe top level of lhe container, and weigh the container lhus filled.

F.2.3.4 Substract the mass found in F.2.3.2 from the mass found in F.2.3.3. The
difference shall be considered to be the weight of water required to fill the container.

F.3 CALCULATION

Drained or washed drained mas~ per cent by mass= m,-m, x 100

m,.
where,
mi is lhe mass of lhe sieve;
m] is lhe mass oflhe sieve plus drained or washed drained product, and

mw is the water capacity oflhe container.

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 SLS591 :2014

APPENDIX G
DETERMINATION OF PRESENTATION

. G.I The presentation of sample units shall be detennined by the following procedute:

G.1.1 Open the can and drain the contents, following the procedures given in
Appendix F.

G.1.2 Remove and place the contents onto a tared 1.2 cm mesh screen equipped with a
collecting pan.

G.1.3 Separate the fish with a spatula and care shall be taken so that the configuration of
the pieces is not affected. Ensure that the smaller pieces of fish are moved to the top of a
mesh opening to allow them to fall through the screen onto the collecting pan.

G.1.4 Segregate the material on the pan according to flaked, grated (shredded) or paste
and weigh the individual portions to establish the mass of each componen!.

G.1.5 If declared as a "chunk" pack, weigh the screen with the fish retained and record
the mass. Subtract the mass ofthe sieve from this mass to establish the mass of solid and
chunk fish.

G.1.6 If declared as "solid" pack, remove any small pieces (chunks) from the screen and
reweigh. Subtract the mass ofthe sieve from this mass to establish the mass of 'solid"
fish .

G.2 CALCULATIONS

a k es
G.2.1 Flakes, per cen/ by mass ;; ___M._as_s_o-,,-if-,,-fl__ _ _ _ _ x 100
Total mass of drained fish

G.•
2 2 Salid and ehunk fish, per eent by mass =
Mass 01 salid and ehunk fish x 100
Total mass 01 drained fish

G.2.3 Salid fish, per cen/ by mass = Mass of salid fish x 100
Total mass of drained fish

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 SLS 591 : 2014

ANNEXI
(infonnative)
EVALUATION OF SENSORY QUALITY CHARACTERISTICS

I.l GENERAL

The basic purpose of this evaluation is to ensure a certain degree of consurner

acceptability and satisfaction in respect of sensory quality of the product while
confonning to other physico-chemical requirements stipulated in this standard. It is
necessary that the system of evaluation adopted provides the basis for a sound
acceptance/rejection criteria in respect ofthe sensory qualities.

This annex is intended to provide detailed guidelines for such a system to meet the aboye
objectives. For the purpose of sensory evaluation, the definitions given in SLS 904
should be used.

The Assessors should be selected after screening tests. It is important that the selected
assessors undergo farniliarization training on evaluation of canned fish ¡fl accordance
with this scheme. During the familiarization training it is necessary that the assessors
identify and differentiate each sensory attribute and use the appropriate description
provided in these guidelines, when scoring. It is also necessary that the assessors are
exposed to a wide range of qualities of canned fish so that they are familiar with full
range ofthe scales for different sensory attributes.

It is recommended that decision for acceptance/rejection be based on the assessment of at

least three (03) Assessors.

1.2 OUTLINE OF THE PROCEDURE

1.2.1 Each can is assessed for different sensory attributes (appearance, odour, flavour,
texture) using the scoring system provided in 1.5.

1.2.2 . A weighted score for the overall sensory quality is then calculated for each can
with maximum score of20.

1.2.3 The average weighted score for each can is calculated based on the scores given
by the Assessors. Each can is attributed as non-defective/defective based on this score.

1.2.4 Decision on rejection or acceptance of the sample is taken based on the number of
defective/non-defective units in the sample.

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 SLS 591 : 2014

1.3 GENERAL TEST CONDITIONS

1.3.1 Test rooms

The test should be carried out in rooms according to SLS 1484 Par! 4.

1.3.2 Assessors

The Assessors should be selected, trained and monitored according to lhe SLS 1484 Par!
3. The assessors should be familiar with lhe product and trained prior to lhe test, to
evaluate canned fish according to these guidelines. Methodology for sensory analysis are
given in SLS 1484 Part 1 and Part 2.

1.4 PROCEDURE

1.4.1 Materials required

[Link] Can opener

[Link] White plates (diameter of about 24 cm)

[Link] Stainless steel spoons .'

[Link] Disposable envelopes

[Link] Score sheet

1.4.2 Preparation o[sample

[Link] Code number each can in lhe sample.

[Link] Arrange lhe cans wilh lhe code numbers leaving sufficient space in between.
White plates with respective code numbers shall be placed parallel to each can.

[Link] Open the cans using a can opener, transfer lhe contents wilh the liquid carefully
into lhe coded plates. Care shall be taken when transferring lhe contents, so lhat lhe fish
units will not be disintegrated. Carefully spread the fish units without damaging. A
spoon should be provided for each plate.

1.4.3 Evaluation o[ sample

[Link] Each can should be evaluated for the following sensory attributes in lhe order
indicated using the scales, given in l. 5.

a) Appearance (overall colour, physical defects)

b) Odour

25
 SLS591 :2014

c) Flavour (combination oftaste and odour)

d) Texture

Each assessor should independently assign points for each sensory attribute using a scale
ofOt05 .

[Link] When assessing for appearance, observations on style of presentation, form of

pack, uniformity in size and packing media should be made.

[Link] When assessing for odour the following points should be taken into
consideration.

a) Evaluate the odour within 1 to 5 minutes after opening the can.

b) Both the packing media and fish units should be taken into consideration.
c) From each can select fish units in the ratio of 1:3. Take pieces from these selec(¡~d
fish units and using your fingers gently crush and smell the fish. Report the score
based on the overall assessment.
d) If fish units tested are found to have an objectionable odour, test the other units also
for the overall assessment.

[Link] When assessing for flavour, the following points shall be taken into
consideration.

a) The flavour is the total perception of both taste and odour when the food is in tbe
mouth.
b) From each can select fish units in the ratio of I : 3.
c) Take a representative portion of the fish into your mouth, bite well and as ses s its
flavour. Report the score based on the overall assessment.

[Link] When assessing for texture, the following points should be taken into
consideration.

a) From each can select fish units in the ratio of 1 : 3.

b) Take fish unit on to a separate plate. Hold the ventral side upward and using the
spoon separate the fish unit into two fillets. Observe the texture as it appears.
c) Break a piece from one fillet, and using your fingers gently press and feel for its
texture. Observe the texture by crushing.
d) Look for any bones present in the unit, press them and feel for the texture.
e) Report the score based on the overall assessment.
f) If fish units tested are found to have an objectionable textures test the other units -,
also for the overall assessment.

26
 SLS591 :2014

1.5 SCALES FOR ASSESSMENT

1-5.1 Appearance

The overall colour, characteristic shape of the fish and defects should be considered,
Physical defects ineludes the presence of scales, hard scutes, hard bones, bruises, broken
and cracked fish, parts of head, fins, viscera, pieces of detached or loose skin, foreign
material.

Description Score
Characteristic metallic grey or silvery grey colour of fish skin (bruised skin
may be present to a reasonable extent). Free from scales, hard scutes, hard 5
bones, broken and cracked fish, parts of head, fins, vis cera, pieces of detached
or loose skin, foreign material, different fish types and parasites.

Practically free' from scales, hard scutes, bones, broken and cracked fish ,
parts of head, fins , viscera, pieces of detached or loose skin, foreign material, 4
different fish types and parasites.

Lack of characteristic metallic grey or silvery grey colour of fish skin. Lack of
characteristic shape of the fish . Reasonable amount •• of scales, hard scutes,
bones, broken and cracked fish, parts of head, fins, vis cera, pieces of detached 3
or loose skin, parasites, foreign material.

Considerable amount ••• of scales, hard scutes, bones, broken and cracked 2
fish, parts of head, fins, viscera, pieces of detached or loo se skin, parasites,
foreign material. ¡1
Severe discolouration, skin colour faded to dull, excessive amount of scales,
hard scutes, bones, bruises, broken and cracked fish , parts of head, fms,
viscera, pieces of detached or loose skin, foreign material. O

NOTE:

• Presenl in negligible amounts which may not be noticed by average [Link]

may contain 01 parasite.
• * May be noticeable but not offensive lo the majority 01 consumers. 11 may conlain
02 parasiles.
••• Presenl lo an exlenl which will be offinsive lo Ihe majority 01 consumers. 11 may
conlain 03 or more parasiles.

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 SLS 591 : 2014

1.5.2 Odour

The oyera II1 pack'mg me d'la an d fiIS h umts shou Id be consl'dere d.

Description Score

Fresh, mild, characteristic smell of good quality canned fish. Desirable, 5

appetizing odours.

Slightly pronounced or strong smell of canned fish. Generally less 4

appetizing.

Lack of carmed fish smell or slight* acidic aml/or other off odours, or 3
slight scorched or carmelized odours.
2
Slight** but objectionable odours ie. metallic, rancid, putrid,
arnmoniacal, sulfide, musty or any other foreign odours.
¡
1
Distinct, objectionable odours, metallic, rancid, putrid, very strong O
dried fish odours.

NOTE:
* May not be noticed by majority o/ consumers, even if noticed may no! be offe nsive.
** Noticeable and may offend the consumero

1.5.3 Flavour

Description Score
Fresh characteristic tlavour of good quality canned fish which are 5
desirable.
Defmite loss of tlavour but not off tlavours 4

Absolutely no tlavour or slight* off tlavours, metallic, acidic, woody, 3

grassy tlavours, typical burnt tlavours.
Objectionable metallic, rusty, rancid, bitter or rubber-like flavours or 2
slight putrid and sulfide flavours or distinct foreign flavours . ~
1
Inedible O

NOTE:
* Noloffensive lo Ihe majority o/ consumers.

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 SLS 591 : 2014

1.5.4 Texture

Description Score

Flesh well-bound, intact, finn. 5

Free from mushiness. Bones are soft and yielding.
Lack of finnness in the flesh. Bones are not too soft and yielding. 4

Flesh, loosely bound, slightly* soft and mushy, Hard bones (not easily
friable using thumb and forefinger) . 3

Flesh crumbly,pasty or pulpy** tl

Excessively mushy, crumbly, pulpy O

NOTE:
* Not offensive to the majority of consumers.
*.To an extent that it is ojJensive to the consumero

1.6 CALCULATION AND INTERPRETATION OF RESULTS

1.6.1 ealculate the weighted sensory scores and total weighted score, using the raw
scores assigned by each Assessor, for each can as indicated in Table 3.

T ABLE 3 - Calculation oC tbe weigbted score and total weigbted

score for different sensory attribute

SI Cbaracteristic Raw score assigned Weigbted score

No. on a scale of 0-5 obtained
(1) (2) (3) (4)
i) Appearance A AxO.8
ii) Odour B B x 1.2
iii) Flavour e e x 1.2
iv) Texture D DxO.8
Total weighted sensory score (A x 0.8) + (B x 1.2)+
ce x 1.2) + (o x 0.8)

1.6.2 Using the total weighted scores (SI, S2, SJ, etc.), calculate the average weighted
sensory score (S), for each can.

29
 SLS 591 : 2014

1.6.3 Attribute each can as non-defeetive or defeetive based on the average weighted
sensory seore (S) .

. where,
• ~ 12 --.~ non-defeetive
i < 12 --.~ defeetive
Report lhe total number of non-defeetive and defeetive cans in lhe sample.

1.6.4 Aceept or rejeet the sample of eans based on lhe aeeeptanee numbers specified in
lhe sampling plan given in Table 4.

1.7 SCALE OF SAMPLING AND CRITERIA

1.7.1 Number of cans to be seleeted from a lot should be in aeeordanee wilh Table 4.

Table 4 - Acceptance and rejection Iimits

Numberof Number oí cans Cumulative Acceptance Rejectiou

cartous in the to be selected sample size number numbee
lot (2) (3) (4) (5)
(ll
Upto 50 I SI stage sample 5 5 O 2
2nd stage sample 5 10 1 2

51 to 150 1SI stage sample 8 8 O 3

2nd stage sample 8 16 3 4

151 to 1000 1SI stage sample 15 15 O 4

2 nd stage sample 25 40 4 5
1001 and aboye 1SI stage sample 20 20 1 5
2 nd stage sample 40 60 6 7

1.7.2 A sample of eans as given in 1SI stage sample of Column 2 of Table 4 should be
seleeted randomly and are examined by assessors.

1.7.3 If lhe number of defeetive eans in 1SI stage sample is between eorresponding
aeeeptanee number and rejeetion number as given in Column 4 and Column 5, a sample
of eans as given in 2 nd stage sample of Column 2 of Table 4 should be seleeted and
examined by Assessors.

30
 SLS 591 : 2014

1.7.4 A lot should be considered as conforrning to lhe sensory characteristics if one of

the following conditions are satisfied.

, a) The nurnber of defective can s in 1st stage sarnple when exarnined as in 1.7.2 is less
than or equal to the corresponding acceptance number given in Colurnn 4 of Table 4;
or

b) The nurnber of defective cans in curnulative sample (number of defective cans in

1" stage sample and 2nd stage sample) is less lhan or equal to the corresponding
acceptance number given in Column 4 ofTable 4.

'-

:
31
 · SLS CERTIFICATION MARK

The Sri Lanka Standards lnstitution is the owner if the

re8istered certification mark shown below. Beneath the mark,
the numberifthe Sri Lanka Standard relevant to the product
is indicated. This mark may be used onIy by those who have
obtained permits under the SLS certification marks scheme.
The presence if this mark on or in relation to a product
conveys the assurance that they have been produced to compIy
with the requirements if the relevant Sri Lanka Standard
under a well desi8ned system if quality control inspection
and testina operated by the mamgacwrer and supervised by
the SLSI which includes surveillance inspection ifthefoctory, .'
testin8 ifboth Jactory and market samples.

Further particulars ifthe terms and conditions ifthe permit

may be obtainedJrom the Sri Lanka Standards lnstitution,
17, Victoria Place, Elvitiaala Mawatha, Colombo 08.

Printt'd :it 515 1 (Println~ Unit )

 SR! LANKA STANDARDS INSTlTlITION

The Sri Lanka St=dards lnstitution (SLSl) is Ihe [Link] Standard, Organization of Sri
Lanka establi,hed under-Ihe Sri Lanka Standard, lnstitution Act No. 6 of 1984 wruch
repealed and repla«d Ihe Bureau of Ceylon Standards Act No. 38 of 1964. The lnstitution
functions under the Mini,try ofTechnology & Research.

Thc principal objects of the lnstitution as set out in the Act are to prepare standards and
promote their adoption, to provide facilities for examination and testing of products, to
operate a Certification Marks Scherne, to certify the quality of products meant for local
consumption or exports and to promote standardization and quality control by educational,
consultancy and research activity.

The fnstitution is financcd by Governrnent grants, and by the income from the saje of iVi
pubJications and other services ofTered for lndustry and Business Sector. Financial and
Administrative control is veste<! in a Council appointed in accordance with the provisíons
oflhe Act.

The develapment and formulation ofNational Standards is carried out by Technical Experts
and representatives of other interest groups, assisted by the permanent officers of the
Institution_ These Technical Cornmittees are appointed undu the purview of the Sectnral
Comrníttees whidt in return are: appointed by the CounciJ. The Sectoral Comrnittees give
Ihe final T echnical approval for Ihe Draft National Standard, prior to Ihe 'pproval by Ihe
Council of !he SLSI.

AH members of the Technical and Sector.. l Cornmittees render their ~rvice:s in an honorary
capacity_ In tbis process the Institution endeavours to ensure ade:quate: representation of a1l
view points _

In the International field the Institution represents Sri Lanka in the Intc:rnational
Organization for Standardization (ISO), and partidpates in sueh fields of Standardization as
are of special interest to Sri Lanlca_

Print~ at the Sri Lanb Standards Inmtution , 17, Victoria Place, ElvitigaJa Mawath¡, Colombo 08