Product specification IQF Champignon Mushrooms

Transcription

1 1. General Product Code TBC Options Quarters 20-45mm, Sliced 5-9mm Variety Champignon (Class I & II) Name and contact details (Technical) Peter Cunard Building, Liverpool, Name and contact details (Sales) Debbie Dutton Cunard Building, Liverpool, Direct Mobile Product Processing flow Ingredient Declaration The product is resulting from the freezing of fresh, healthy mushrooms cleaned and quartered. Champignon Mushroom (Mushroom, Potassium metabisulphite) Processing Aids/Preservatives N/A 3. Packaging Unit packaging Net weight Packaging Dimension w x h x l Units/Pallet 4. Labelling Blue PE bag in brown cardboard box. Product name, Producers name and address, batch number, net weight, shelf life, information about the content 5. Packing/Storage Storage Controls Store at -18C 63 Page 1 of 6

2 6. Microbiological Standards Test Target Reject Limit TVC < > Coliforms <1000 >10000 E-coli <10 >100 Staphlococcus Aureus <10 >100 Salmonella in 25g Absent Present Listeria in 25g Absent >10 in 1g 7. Chemical Standards Standard Pesticides EU Reguation Heavy Metals EU Regulation Type of Test Yes/ Sensitivity Used Comments Metal Detection Yes Ferrous: 2.5mm, n Ferrous: 3.5mm, Stainless Steel: 4.0mm Sieved Filtered 8. Nutritional Information Per 100g Theroretical/Analytical Energy 55KJ 13Kcal Theorectical Proteins (g) 1.8 Theorectical Carbohydrates (g) 0.4 Theorectical Of which is Sugar (g) 0.2 Theorectical Fat (g) 0.5 Theorectical Saturated Fat (g) 0.1 Theorectical Fibre (g) 1.1 Theorectical Sodium (mg) 5 Theorectical 9. Product Quality Standards Colour Texture Odour Taste White to light brown Hard when frozen, weakened from leakage of juices in thawed state. Typical of mushroom, without any foreign aroma Typical of mushroom, without any foreign taste Page 2 of 6

3 10. Finished Products Attributes Target Reject Units Sample Size Diameter bigger than declared Class I: <20 Class I: >20 Class II: <25 Class II: >25 Open caps Class I: <10 Class I: >10 Class II: <60 Class II: >60 Crumbled Class I: <5 Class I: >5 Class II: <5 Class II: >5 Clumps Class I: <10 Class I: >10 Class II: <10 Class II: >10 Different colour Class I:<3 Class I:>3 Class II: >10 Class II: <10 Mechanically Damaged Class I:<10 Class I:>10 Class II: <30 Class II: >30 Damage by disease Class I:<5 Class I:>5 Class II: <5 Class II: >5 Free water Class I:<45 Class I:>45 Class II: <45 Class II: >45 SO2 Class I:<10 Class I:>10 Class II: <10 Class II: >10 Plant Contamination Class I:<0.05 Class I:>0.05 Class II: <0.05 Class II: >0.05 Mineral Contamination Class I: <0.2 Class I: >0.2 Class II: <0.2 Class II: >0.2 % % % Pieces 500g Mg/kg 1kg Pieces 500g Pieces 500g 11. Allergens/Colouring/Flavours/Preservatives Page 3 of 6

4 Allergens Present (Yes/) If yes, please specify Cereals containing gluten Crustaceans Eggs Fish Peasnuts Soybeans Milk (Including lactose) Other Nuts Clerey Mustard Sesame Seeds Molluscs Lupin Sulphur Dioxide & Sulphites (>10mg/kg (mg/l) AS SO 2 ) Yes Potassium Metabisulphite is used as a processing aid. Natural Colours Organic Artifical Colours & Preservatives 12. GMO Declaration Does the product, or any of its ingredients contain any genetically modified ingredients? Have genetically modified organisms been used as a processing aids or additives used in connection with the production of the food or any of its ingredients? Have genetcially modified organism been used to produce processing aids or additives? 13. Irradiation Policy I can confirm that the products supplied by Billington Food Ingredients under this specification has not undergone any irradiation treatment or process. I further confirm that no ingredients or processing used in conjunction with this product has undergone irradiation treatment. Page 4 of 6

5 14. Other Information Shelf life: 18 months from date of production. 15. Image Sliced Champignon Mushroom Class I Champignon Mushrooms Page 5 of 6

6 Class II Champignon Mushrooms Page 6 of 6