Specifications For IQF green peas
1. Definition of product:
100% IQF green peas, origin of China. Fully mature ripe peas which are quick frozen and contain a minimum of 97% whole peas, 3% broken , products to be fully inspected.
2. Process of manufacture:
(1) Peas is clearly washed before frozen and metal detected before packed..
(2) Peas is inspected manually to remove FM and stalks, leaves and mouldy peas.
(3) Peas is individually quick frozen, later, the core temperate of each peas reaches minus 18DC.
(4) Peas is packed in food grade polylined cartons then removed and stored at minus 18DC or less to await dispatch to end user.
3. Packaging:
(1) Pack size: 1x10kg bulk or small retail package.
(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 date.
4. Storage and shelf life conditions:
Products must be kept at a temperature of minus 18DC or less to maintain its required condition and attain a shelf life of 24 months in unopened packs.
5. Physical Description:
(1) Color: green, color is consistent throughout the entire load, no colour is changed after defrosted.
(2) Odour: Typical of peas , free from any foreign taints and odours.
(3) Flavour: Characteristic of peas.
(4) Appearance: peas is whole, individual, sound, firm, to be uniformly ripe, no rotten, mouldy and overripe, no clumps, no ices on the surface of peas and in cartons.
(5) Size: 8-10mm. Oversize is 3%, undersize is 3%.
6. Chemical Description:
Product is free from additives and preservatives, fungicides, metals, radioactivity, according to EEC regulations and China National Standards. No pesticides residue.
7. Microbiological Description:
(1) T.V.C.<20000/G
(2) Yeast <200CFU/G
(3) Moulds <200CFU/G
(4) Salmonella Spp NIL
(5) Pathogenic bacteria NIL
(6) Coliforms NIL
(7) E.coli 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: max 2%
Overripe: max 2%
Blemish minor: max 2%
Damaged/Broken peas: Max 3%
Insect: NIL
EVM/FM: NIL