Specifications

Frozen Champignon
Packaging:10 kg/carton
MOQ:10 tons
Port:Qingdao
Certificate:ISO,HACCP,BRC,Kosher

 

1.Frozen cut/slice/whole Champignon,blanched/un-blanched.

2. Process of manufacture:
(1) mushroom is clearly washed before frozen and metal detected before packed.
(2) mushroom is inspected manually to remove FM and mouldy ones.
(3) mushroom is individually quick frozen, the core temperate of each mushroom reaches minus 18DC.
(4) mushroom is packed in food grade polylined cartons then removed and stored at minus 18DC.
3. Packaging:
(1) Pack size: normally in 10kg Carton.
(2) Pack type: Export standard outer case, no nails, flaps are to be sealed with self adhesive freezer stable tape, the cartons is waterproof, new polythene food grade liner.
(3) Labeling: Product Description, Country of Origin, Weight, Product Date(dd-mm-yy), Best Before.
4. Storage and shelf life conditions: products must be kept at a temperature of minus 18DC or less to maintain it's required condition and attain a shelf life of 24 months in unopened packs.
5. Physical Description:

FlavourL:typical of Boletus edulis,free from off or objectionable flavours. 

Size: diameter 25-40mm.

Appearance : free flowing-slices

Colour: typical color

Odour: typical of mushroom, free from off or objectionable odours

6. Chemical Description:
Product is free from additives and preservatives, product complies with USA legislation currently in force regarding the use of pesticides in food products , No pesticides residue.
7. Microbiological Description:

(1) T.V.C.<10000CFU/G
(2) Yeast <1000CFU/G
(3) Moulds <1000CFU/G
(4) Salmonella Spp NIL
(5) Pathogenic bacteria NIL
(6) Coliforms NIL
(7) li NIL
Product is to be microbiologically sound and fit for human consumption.
8. Specification tolerances as listed below: Defect Description Specification per 10kgs (average results)
Unripe: NIL 

Overripe: NIL
Blemish minor: max 2%
Damaged/Broken mushroom: Max 5%
Insect: NIL
EVM/FM: NIL