CODEX STAN 198

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CODEX STANDARD FOR RICE

CODEX STAN 198-1995

The Annex to this standard contains provisions which are not intended to be applied within the meaning of
the acceptance provisions of Section 4.A (I)(b) of the General Principles of the Codex Alimentarius.
1.

SCOPE

This standard applies to husked rice, milled rice, and parboiled rice, all for direct human
consumption; i.e., ready for its intended use as human food, presented in packaged form or sold loose
from the package directly to the consumer. It does not apply to other products derived from rice or to
glutinous rice.
2.

DESCRIPTION

2.1

Definitions

2.1.1

Rice is whole and broken kernels obtained from the species Oryza sativa L.

2.1.1.1

Paddy rice is rice which has retained its husk after threshing.

2.1.1.2 Husked rice (brown rice or cargo rice) is paddy rice from which the husk only has been
removed. The process of husking and handling may result in some loss of bran.
2.1.l.3 Milled rice (white rice) is husked rice from which all or part of the bran and germ have been
removed by milling.
2.1.1.4 Parboiled rice may be husked or milled rice processed from paddy or husked rice that has been
soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a
drying process.
2.1.1.5 Glutinous rice; waxy rice: Kernels of special varieties of rice which have a white and opaque
appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick
together after cooking.
3.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1

Quality Factors - General

3.1.1

Rice shall be safe and suitable for human consumption.

3.1.2

Rice shall be free from abnormal flavours, odours, living insects and mites.

CODEX STAN 198

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CODEX STAN 198

3.2

Quality Factors - Specific

3.2.1

Moisture Content

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15% m/m max

Lower moisture limits should be required for certain destinations in relation to the climate,
duration of transport and storage. Governments accepting the Standard are requested to indicate and
justify the requirements in force in their country.
3.2.2

Extraneous Matter: is defined as organic and inorganic components other than kernels of rice.

3.2.2.1

Filth: impurities of animal origin (including dead insects)

0.1% m/m max

3.2.2.2 Other organic extraneous matter such as foreign seeds, husk, bran, fragments of straw, etc.
shall not exceed the following limits:
Maximum Level
Husked Rice
Milled Rice
Husked Parboiled Rice
Milled Parboiled Rice
3.2.2.3
limits:

1.5% m/m
0.5% m/m
1.5% m/m
0.5% m/m

Inorganic extraneous matter such as stones, sand, dust, etc. shall not exceed the following
Maximum Level
Husked Rice
Milled Rice
Husked Parboiled Rice
Milled Parboiled Rice

4.

CONTAMINANTS

4.1

Heavy Metals

0.1% m/m
0.1% m/m
0.1% m/m
0.1% m/m

The products covered by the provisions of this standard shall be free from heavy metals in
amounts which may represent a hazard to human health.
4.2

Pesticide Residues

Rice shall comply with those maximum residue limits established by the Codex Alimentarius
Commission for this commodity.

CODEX STAN 198

5.

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HYGIENE

5.1
It is recommended that the product covered by the provisions of this standard be prepared and
handled in accordance with the appropriate sections of the Recommended International Code of Practice General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.2-1985), and other Codes of Practice
recommended by the Codex Alimentarius Commission which are relevant to this product.
5.2
To the extent possible in good manufacturing practice, the product shall be free from
objectionable matter.
5.3

When tested by appropriate methods of sampling and examination, the product:

- shall be free from microorganisms in amounts which may represent a hazard to health;
- shall be free from parasites which may represent a hazard to health; and
- shall not contain any substance originating from microorganisms, including fungi, in amounts
which may represent a hazard to health.

6.

PACKAGING

6.1
Rice shall be packaged in containers which will safeguard the hygienic, nutritional,
technological, and organoleptic qualities of the food.
6.2
The containers, including packaging material, shall be made of substances which are safe and
suitable for their intended use. They should not impart any toxic substance or undesirable odour or
flavour to the product.
6.3
sealed.

When the product is packaged in sacks, these must be clean, sturdy, and strongly sewn or

7.

LABELLING

In addition to requirements of the Codex General Standard for the Labelling of Prepackaged
Foods (CODEX STAN 1-1985, Rev. 1-1991, Codex Alimentarius Volume 1A), the following specific
provisions apply:
7.1

Name of the Product

The name of the product to be shown on the label shall be in accordance with the definitions
given in Section 2.1. The alternative names given in parenthesis shall be used in accordance with local
practice.

CODEX STAN 198

7.2

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Labelling of Non-retail Containers

Information on non-retail containers shall be given either on the container or in accompanying

documents, except that the name of the product, lot identification and the name and address of the
manufacturer or packer shall appear on the container. However, lot identification and the name and
address of the manufacturer or packer may be replaced by an identification mark, provided that such a
mark is clearly identifiable with the accompanying documents.
8.

METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

CODEX STAN 198

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ANNEX
1.

CLASSIFICATION

If rice is classified as long grain, medium grain or short grain, the classification should be in
accordance with one of the following specifications. Traders should indicate which classification option is
chosen.
OPTION 1: kernel length/width ratio
1.1

Long grain rice:

1.1.1

Husked rice or parboiled husked rice with a length/width ratio of 3.1 or more.

1.1.2

Milled rice or parboiled milled rice with a length/width ratio of 3.0 or more.

1.2

Medium grain rice:

1.2.1

Husked rice or parboiled husked rice with a length/width ratio of 2.1-3.0.

1.2.2

Milled rice or parboiled milled rice with a length/width ratio of 2.0-2.9.

1.3

Short grain rice:

1.3.1

Husked rice or parboiled rice with a length/width ratio of 2.0 or less.

1.3.2

Milled rice or parboiled milled rice with a length/width ratio of 1.9 or less.

OPTION 2: the kernel length

1.1

Long grain rice has a kernel length of 6.6 mm or more.

1.2

Medium grain rice has a kernel length of 6.2 mm or more but less than 6.6 mm.

1.3

Short grain rice has a kernel length of less than 6.2 mm.

OPTION 3: a combination of the kernel length and the length/width ratio

1.1

Long grain rice has either:

1.1.1
a kernel length of more than 6.0 mm and with a length/width ratio of more than 2 but less
than 3, or;

CODEX STAN 198

1.1.2

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a kernel length of more than 6.0 mm and with a length/width ratio of 3 or more.

1.2
Medium grain rice has a kernel length of more than 5.2 mm but not more than 6.0 mm and a
length/width ratio of less than 3.
1.3
2.

Short grain rice has a kernel length of 5.2 mm or less and a length/width ratio of less than 2.
MILLING DEGREE

2.1

Milled rice (white rice) may be further classified into the following degrees of milling:

2.2
Undermilled rice is obtained by milling husked rice but not to the degree necessary to meet the
requirements of well-milled rice.
2.3
Well-milled rice is obtained by milling husked rice in such a way that some of the germ and all
the external layers and most of the internal layers of the bran have been removed.
2.4
Extra-well-milled rice is obtained by milling husked rice in such a way that almost all of the
germ, all of the external layers and the largest part of the internal layers of the bran, and some of the
endosperm, have been removed.
3.

OPTIONAL INGREDIENTS
Nutrients

Vitamins, minerals and specific amino acids may be added in conformity with the legislation of
the country in which the product is sold. (Governments accepting the Standard are requested to indicate
the requirements in force in their country.)

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FACTOR/DESCRIPTION
4.

LIMIT

METHOD OF
ANALYSIS

OTHER QUALITY FACTORS

In those instances where more than one factor limit

and/or method of analysis is given it is strongly
recommended that users specify the appropriate
limit and method of analysis.
4.1
Whole Kernel is a kernel without any broken
part.
4.1.1 Head Rice is a kernel, the length of which is
equal to or greater than three quarters of the
average length of the corresponding whole kernel.

buyer preference

ISO 7301 (Annex A)

4.1.2 Large Broken Kernel are fragments of

kernel, the length of which is less than threequarters but greater than one-half of the average
length of a corresponding whole kernel.

buyer preference

ISO 7301 (Annex A)

4.1.3 Medium Broken Kernel are fragments of

kernel, the length of which is equal to or less than
one-half but greater than one-quarter of the average
length of a corresponding whole kernel.

buyer preference

ISO 7301 (Annex A)

4.1.4 Small Broken Kernel are fragments of

kernel, the length of which is equal to or less than
one-quarter of the average length of a
corresponding whole kernel but which does not
pass through a metal sieve with round perforation
1.4 mm in diameter.

buyer preference

ISO 7301 (Annex A)

4.1.5 Chips are fragments of kernel which pass

through a metal sieve with round perforations 1.4

0.1% m/m

ISO 7301 (Annex A)

CODEX STAN 198

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FACTOR/DESCRIPTION

LIMIT

METHOD OF
ANALYSIS

through a metal sieve with round perforations 1.4

mm in diameter.
Husked Rice

Milled Rice

Husked Parboiled
Rice

Milled Parboiled
Rice

4.2.1 Heat-Damaged Kernels are kernels, whole

or broken, that have changed their normal colour as
a result of heating. This category includes whole or
broken kernels that are yellow due to alteration.
Parboiled rice in a batch of non-parboiled rice is
also included in this category.

4.0% m/m*

3.0% m/m

8.0% m/m*

6.0% m/m

ISO 7301 (Annex A)

4.2.2 Damaged Kernels are kernels, whole or

broken, showing obvious deterioration due to
moisture, pests, diseases, or other causes, but
excluding heat-damaged kernels.

4.0% m/m

3.0% m/m

4.0% m/m

3.0% m/m

ISO 7301 (Annex A)

4.2.3 Immature Kernels are un-ripe and/or

undeveloped whole or broken kernels.

12.0% m/m

2.0% m/m

12.0% m/m

2.0% m/m

ISO 7301 (Annex A)

4.2.4 Chalky Kernels are whole or broken kernels

except for glutinous rice, of which at least threequarters of the surface has an opaque and floury
appearance.

11.0% m/m*

11.0% m/m

N/A

N/A

ISO 7301 (Annex A)

4.2.5 Red Kernels are whole or broken kernels

with a red-coloured pericarp covering more than
one-quarter of their surface.

12.0% m/m

4.0% m/m

12.0% m/m

4.0% m/m

ISO 7301 (Annex A)

4.2

Defective Kernels

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Husked Rice

Milled Rice

Husked Parboiled
Rice

Milled Parboiled
Rice

4.2.6 Red-Streaked Kernels are kernels, whole or

broken, with red streaks, the lengths of which may
be equal to or greater than one-half of that of the
whole kernel, but the surface area covered by these
red streaks shall be less than one-quarter of the total
surface.

N/A

8.0% m/m

N/A

8.0% m/m

ISO 7301 (Annex A)

4.2.7 Pecks are whole or broken kernels of

parboiled rice of which more than one-quarter of
the surface is dark brown or black in colour.

N/A

N/A

4.0% m/m*

2.0% m/m

ISO 7301 (Annex A)

ISO 7301 (Annex A)

4.3
Maximum Recommended Levels of
Other Types of Rice
Paddy Rice
Husked Rice
Milled Rice
Glutinous Rice
*

After Milling for Control Purposes.

2.5% m/m
N/A
N/A
1.0% m/m

0.3% m/m
1.0% m/m
N/A
1.0% m/m

2.5% m/m
N/A
2.0% m/m
1.0% m/m

0.3% m/m
1.0% m/m%
2.0% m/m%
1.0% m/m