| Type: | French Fries |
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| Processing: | IQF |
| Certification: | Brc, ISO, Ffsc22000, FDA, HACCP, Halal, Kosher,etc |
| Pattern: | Shoestring, Straight Cut, or Crinkle |
| Storage Condition: | -18ºC or Lower |
| Packaging Material: | PE Inner Bag or as Per Requirement |
| Samples: |
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| Customization: |
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SPECIFICATION
potato slice 2-5cm individually quick frozen (IQF) A GRADE
| 1. Main points: | |||
| IQF potato slice 2-5cm are prepared from clean, sound, fresh potato of approved varieties by peeling, washing, slicing, blanching, draining, sorting, followed by freezing in accordance with good manufacturing practice and maintained at minus 18ºC or lower for the preservation of the product. The production conforms to Chinese CIQ standards for grades of frozen vegetables for exporting. The Product has to be produced under the sanitary standards condition and practically free from impurities or any technical additives. |
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| 2. Varieties: | |||
| Acceptable "Holland series" varieties include but are not limited as approved by the Company, including Holland no.5, no.7, no.15 etc. | |||
| 3. Organoleptics: | |||
| Appearance | Good appearance. The product has a bright uniform overall light yellow to white color appearance. No ice, clean. | ||
| Flavor | The product after cooking shall possess a good characteristic flavor and odor and be free of objectionable flavors and odors of any kind. | ||
| Texture | The potato slices shall be of good character. The product will be tender and practically uniform infirm texture after boiling. | ||
| Target size | Dia: 2-5cm, Th: 5-6mm. Shape: whole slice or half cut slice or quarter cut slice depending on the whole dia. of fresh potato | ||
| 3. Microbiology: | |||
| Total plate count, CFU/g, not more | 2 * 105 | ||
| Total coliforms ,not more | 100 CFU/g | ||
| Escherichia coli, not more | 10 CFU/g | ||
| Salmonella, listeria, etc. in 25g | Negative | ||
| 4. Tolerance of defects: | |||
| Broken slices less than 2x2cm | ≤5% | ||
| Serious color variation like greenish color | ≤1% | ||
| Blemished spot | ≤1% | ||
| Dry surface of potato slice | Not detected | ||
| Peeling mistake of potato skin | ≤0.5% | ||
| Foreign Matter: e.g. metal, glass, wood, insect, animal and harmful or objectionable vegetable matter. | Negative | ||
| 5. Packaging Mainly strong board of cartons with polyethylene (PE) inside with net mass 10-25kg of IQF products. One may use different packaging materials. Packaging materials and packaging systems used ensure food preservation from any external contamination, without modification of any organoleptic, physical and chemical characteristics. Furthermore those materials should be in conformity with what forecasted by rules for food contact packaging materials. |
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| 6. Labeling Labels should be placed on asticker or directly on a transportation packaging in any clear way and should content key points as per buyer'srequirements. |
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| 7. Transportation and storage IQF potato should be transported in special refrigerators with thermal registration equipment. Temperature of supply -18ºC or lower; Temperature of storage -18ºC or lower. Shelf life not less than 24 months from production date. Re-freezing after defrosting is forbidden. |
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