速冻菜花质量标准.doc

速冻菜花质量标准IQF CAULIFLOWR FLORETS 20/40MM1.0 DESCRIPTIONIQF Cauliflower is an individually quick frozen product prepared from the flower curd of the common garden Cauliflower by trimming, washing, cutting/sizing, inspecting, blanching, cooling, draining and freezing in accordance with good manufacturing practice, and maintained at -18 or lower.2.0 PROCESSING REQUIREMENTS2.1Variety: Snow mountain.2.2Reference Sample: Yes available. 2.3Production: The Cauliflower florets are produced from freshly harvested cauliflower.2.4Size: Florets Diameter: 20 - 40mm, Length: 20 - 40mm 2.5 Processing Details: CauliflowerThe Cauliflower is harvested at optimum maturity and free from adhering soil, blemishes, insect damage and disease. The cauliflower is trimmed, washed, cut/sized, inspected, blanched (to negative peroxidase) and individually quick-frozen to colder than -18oC. Product will undergo manual inspection, metal detection before being packed into polyethylene lined cases.All processing are carried out in accordance with good manufacturing practices, the recommended International code of Practice - General Principles of Food Hygiene (Codex) and all appropriate hygiene and sanitation considerations.3.0CHEMICAL REQUIREMENTSEnzyme Activity NegativeAdditivesNil4.0Sensory RequirementsCooking Method:Conventional Procedure: Add 250g frozen cauliflower to 1 - 2 cm of boiling water and simmer for 5 minutes, stirring occasionally. Drain and assess .Microwave Procedure: Place 250g frozen cauliflower into a microwave proof dish. Add 1 - 2 tblsp water. Cover and cook on high for (100%) for 3 minutes, stir and cook for another 2 minutes. Stand for 1 minute. Drain & assess.AttributeAcceptable StandardColourExcellent appearance. Attractive, bright, uniform and typical of fresh Cauliflower. FlavourGood typical flavour, sweet, no off flavours.TextureExcellent texture, very tender, not fibrous or mushy.4.1Physical RequirementsDefect grading is based on 5kg sample for FM and EVM and 500g sample for other quality attributes. Upper Tolerance Limits are given per sample. AttributeDefinitionUpper Tolerance LimitForeign Matter (FM)All material not derived from the cauliflower plant, or defined as EVM e.g. poisonous or harmful plant material, wood, stones, glass, metal, plastic etc.Nil/5kg Extraneous Vegetable Matter (EVM)All material from the cauliflower plant ( other than the cauliflower head and attached stalk) and harmless plant matter e.g. stalks, leaves, grass etcNil/5kg DefectsFlorets showing signs of damaged units, blemished, or with insect and/or pathological damage, crushing or bruising or are discoloured ( yellow, brown or purple) which may be natural or due to damage or contamination 6mm.5% by weight/500gPoorly Trimmed UnitsUnits not trimmed correctly or crushed during processing.Not more than 15% by weight/500gSize(approx 5g)(by weight)Diameter20 - 40mm90% within/500gLength20 - 40mm90% within/500gPiece CountBetween 20 50 Piecesby Count/150g4.2Microbiological RequirementsParametercfu/gTest MethodTotal Viable Count max100 000Aerobic Count petrifilm 35CColiforms max1 000E. coli Petrifilm 35CE.coli max0E. coli Petrifilm 35CS.aureus (coag +ve) max100Baird Parker 35 confirmed rabbit plasma4.3Testing Schedule RequirementsTestSample Size and FrequencyFinal Product TemperatureEvery hour during productionPhysical Requirements5kg/500g every hour during productionSensory RequirementsCook 250g and evaluate every hourMicrobiological Requirements40g minimum every 3 hours5.0 DOCUMENTATION AND LABELLINGPackagingTaped polyethylene lined cardboard cases/tote without staples which must offer adequate protection to the material in transit and storage so that the product arrives in a frozen clean sanitary condition. None of the packaging material shall impart any flavour, odour, and/or discolouration to the product.The finished pack weight must not be less than the declared label weight. LABEL WEIGHTSUGGESTED FILL WEIGHTPACKAGINGIQF Cauliflower 10kg1x10kg10.050kgCorrugated Cardboard with clean, new plastic liner (min gauge 14um)All packages to be labelled with:-Name of material-Name of Manufacturer/Supplier and Country of Origin-Net Weight- 24 Month Best Before Date in the form DD MMM YYYYe.g. Best Before 26 SEP 2007-Grade and Product Code.All documentation is to include the above information.Certificates of Analysis shall be forwarded for each batch or production date.Pesticide Use.Each batch of product must be traceable to origin raw material suppliers(s) and production location(s).Records must be kept of all agrichemicals used in the growing, processing, storage and transport of the product. These records must specify agrichemicals used, dates, methods and rates of application. This information must be made available on request. reserves the right to place prohibitions or conditions on the use of certain pesticides.6.0 RESIDUE LEVELSProducts comply with the New Zealand (Maximum Residue Limits of Agricultural Compounds) Food Standards (the MRL Standards) and amendments as regulated by NZFSA.Where a product sold contains pesticide residue, and an MRL for the compound/food combination is not listed in either of the above the residue must meet the Codex international MRL.If the compound/food combination is not listed in any of the above tables the default MRL of 0.1ppm applies, unless specifies otherwise.6.1 Residue TestingTo satisfy that the product meets the MRL requirements above, the supplier must provide the results of pesticide residue te