The Malawi Bureau of Standards has published a draft standard (DMS 2407:2025) establishing specifications for fried potato chips intended for human consumption. The draft is aligned with the African standard ARS 852:2016 and supports harmonization efforts under the African Continental Free Trade Area framework to promote regional trade and regulatory consistency.
The proposed standard outlines requirements for composition, quality, safety, and labeling of fried potato chips. Key quality parameters include a maximum moisture content of 5%, fat content not exceeding 20% (dry weight basis), free fatty acids capped at 0.5%, sodium chloride limited to 2.0%, and peroxide value restricted to 0.1 meq oxygen per gram to ensure product stability and prevent rancidity. The chips must exhibit a golden-brown color, acceptable texture, and be free from excessive oiliness or off-odors.
Strict microbiological criteria are also defined, including a maximum total viable count of 10? cfu/g (ISO 4833), with Escherichia coli (ISO 16649-2) and Salmonella spp. (ISO 6579) required to be absent. Yeast and mould levels must not exceed 10 cfu/g (ISO 21527-2), ensuring safety and shelf stability.
The draft further mandates compliance with contaminant limits for heavy metals and pesticide residues in line with Codex standards, and references best practices for reducing acrylamide formation during processing. Only permitted additives under national standards may be used. Packaging must utilize food-grade materials, while labeling must include product name, ingredients, manufacturer details, storage instructions, and declarations such as salted or unsalted.