Bulk Frozen Strawberries
Description
Technical Parameters
IQF Strawberry Supply · Industrial Bulk · Foodservice · Private Label
Bulk Frozen Strawberries Specified by Form, Calibre, Brix and Defect Limits
We supply IQF frozen whole strawberries, halves, slices and dices for importers, frozen-fruit distributors, dairy and bakery processors, beverage manufacturers, fruit-preparation plants, foodservice programs and private-label brands. We match the fruit form, size class, maturity, Brix, acidity, defect tolerance, pack format and test panel to the way your production line uses the fruit.
Our standard unsweetened SKU contains 100% strawberry with no added sugar, syrup, color or preservative. Sweetened strawberries, syrup-packed fruit and strawberry puree are separate formulation programs with their own ingredient statement, Brix and labeling requirements.
Hulled IQF whole strawberries shown in a bulk liner; natural size and color variation are controlled by the ordered calibre and grade.
The Procurement Decisions Behind a 10 kg Strawberry Carton
Two cartons carrying the same product name can behave differently in yogurt, bakery filling or a smoothie line. Whole-fruit calibre affects visual presentation and piece count. Crop maturity affects Brix, red color and softness. A wide defect allowance can increase pale fruit, green shoulders, damaged berries, remaining calyx, broken pieces and drip after thawing. We therefore write the measurable acceptance points into the specification instead of relying on a broad grade name.
| Buyer concern | Control written into the order | Commercial result |
|---|---|---|
| Mixed berry sizes | Calibre band, measurement method and minimum in-range percentage | More repeatable piece count, pack appearance and processing time. |
| Pale, green or weak-flavored fruit | Variety, maturity, red-surface requirement, Brix, pH and titratable acidity | A fruit profile matched to beverage, dairy, bakery or retail use. |
| Soft fruit and high drip loss | Overripe/soft-fruit limit, damaged-fruit limit and application trial | Clear expectations for thawed yield and visible fruit integrity. |
| Calyx, stems, clumps or excess frost | Individual defect limits per kg and free-flowing requirement | Less re-sorting and more reliable automatic dosing. |
| Food-safety file gaps | Batch COA, residue plan, metals, microbiology and optional virus PCR panel | A release file aligned with the destination and intended use. |
| Unstable landed cost | Pack plan, MOQ, container payload, pallet choice and Incoterm | A quotation that can be compared on the same specification basis. |
Available Strawberry Forms and Size Programs
We keep each form separate because whole, half, sliced and diced strawberries have different visual, breakage and processing requirements. The size table below is a commercial starting point. The signed product specification states the measuring method, tolerance and required conformity for the selected crop and cut.
| Form | Starting specification | Main control | Typical B2B use |
|---|---|---|---|
| IQF whole, calibrated | 15–25 mm, 25–35 mm or 35 mm+ | Grade A ≥90% and Premium ≥95% inside the selected band | Retail frozen packs, foodservice, visible toppings and premium fruit mixes. |
| IQF whole, uncalibrated | Common mixed band 15–35 mm | Minimum size, small-fruit percentage and total defects | Smoothies, jam, puree and industrial processing where exact piece count is secondary. |
| IQF halves | Longitudinal halves from calibrated fruit | Cut face, complete half shape, broken pieces and pale center | Bakery decoration, dairy inclusions, fruit preparations and retail packs. |
| IQF slices | 10 mm or 12 mm thickness; other bands by cutting trial | Thickness conformity, complete slices, fines and adhesion | Bakery, yogurt, desserts, fruit preparations and foodservice. |
| IQF dices | 10 × 10 × 10, 12 × 12 × 12 or 15 × 15 × 15 mm | Nominal cut, ±2 mm starting tolerance, fines and clumps | Yogurt, ice cream, fillings, sauces and controlled-dose fruit inclusions. |
| Bits / crumble | Screened industrial size band | Minimum usable piece size and free fines | Jam, puree, beverage bases and cost-focused fruit preparations. |
Caliper measurement provides direct evidence for the contracted whole-fruit calibre band.
Frozen halves show the cut-face color and visible fruit form used for bakery, dairy and retail programs.
Variety, Maturity, Brix, pH and Acidity
We can prepare contracted programs from Sweet Charlie, Honey, American No.13/AM13, Red Face or another production-suitable variety available from the selected China origin. One named variety or a written variety group is used when the buyer needs repeatable flavor, firmness or color. A mixed-variety lot is not treated as equivalent to a named-variety program.
| Program | Brix | pH | Titratable acidity |
|---|---|---|---|
| Standard unsweetened IQF | 7–11 °Bx | 3.0–4.0 | 0.5–1.1% as citric acid |
| Selected sweet / strong-flavor crop | 8–12 °Bx target | 3.0–4.0 | 0.5–1.1% as citric acid |
Brix is measured on a homogenized, fully thawed representative sample at the method temperature, commonly 20°C. Acidity is reported as citric acid equivalent. The specification gives the acceptance range; the COA Actual Result gives the value measured from the released batch. Sweetened ratios such as fruit:sugar 4:1, 9:1, 12:1 or 27:1 are quoted as separate formulated products and are not substituted for unsweetened IQF fruit.
A hand sample shows whole-fruit color, size distribution, hulling and frozen separation inside the bulk liner.
Grade A and Premium Defect Limits
The limits below are our commercial starting points for unsweetened IQF strawberries. Percentages are by weight unless the table states pieces per kilogram. The total visual-defect cap and each individual limit apply together; the individual allowances are not added to create a wider total allowance.
| Inspection item | Grade A | Premium | Assessment direction |
|---|---|---|---|
| Fruit meeting the agreed red-color maturity | ≥90% | ≥95% | Normally at least 75% of visible surface red, unless an approved color sample is used. |
| Whole fruit inside selected calibre | ≥90% | ≥95% | Applies to calibrated whole-fruit programs. |
| Total visual defects | ≤5.0% | ≤3.0% | Aggregate cap for nonconforming fruit condition. |
| Mould or decay | ≤0.5% | ≤0.2% | Any visible mould growth or decayed tissue. |
| Underripe, green or materially pale fruit | ≤2.0% | ≤1.0% | Evaluated against the agreed red-surface direction. |
| Overripe, soft or mushy fruit | ≤3.0% | ≤2.0% | Assessed in frozen condition and, where specified, after controlled thawing. |
| Broken, damaged or squashed fruit | ≤5.0% | ≤3.0% | For whole fruit; cut products use their own incomplete-piece limit. |
| Misshapen fruit | ≤3.0% | ≤2.0% | Used where appearance and piece count matter. |
| Calyx / sepal fragments | ≤5 pieces/kg | ≤2 pieces/kg | Visible green or dried cap material remaining after hulling. |
| Stem fragments longer than 3 mm | ≤3 pieces/kg | ≤1 piece/kg | Separate from small calyx fragments. |
| Non-separable clumps | ≤5.0% | ≤3.0% | Two or more frozen pieces that do not separate with normal hand pressure. |
| Loose ice and frost | ≤2.0% | ≤1.0% | Free ice not forming part of the fruit surface. |
| Insects, glass, metal, stones, wood or other foreign material | Absent | Absent | Lot rejection condition. |
From Field Intake to IQF Packing
We receive strawberries by crop lot and inspect variety/type, maturity, color, soundness, mould, decay and foreign material. The fruit is washed, hulled, sorted, calibrated or cut, drained, individually quick frozen, screened for visible defects and clumps, passed through the applicable foreign-material controls, weighed, sealed and moved to frozen storage. Cut products are handled under their own size and broken-piece criteria.
1. Intake & Maturity
We inspect crop identity, red color, maturity, mould, decay and physical damage before processing.
2. Wash, Hull & Sort
We remove calyx and stems, wash the fruit and separate pale, soft, decayed or damaged berries.
3. Size / Cut & Freeze
Whole fruit is calibrated or the fruit is cut to the ordered form, drained and passed through IQF freezing.
4. Inspect, Weigh & Pack
We check defects, frozen separation and net weight, apply metal detection and seal the pack.
Manual sorting removes visible pale fruit, green shoulders, damaged berries and other nonconforming pieces.
Strawberry-specific process overview from raw-fruit intake through hulling, washing, freezing, sorting, weighing and packing.
Microbiology, Viruses, Residues and Heavy Metals
Frozen strawberries may enter heat-treated products or cold applications. Freezing preserves the fruit but is not a validated kill step for viruses. We therefore state the intended use and test program clearly. The standard bulk ingredient is supplied for further processing; a ready-to-eat program requires its own hazard assessment, hygiene controls, sampling plan and destination requirements.
| Microbiological item | Commercial starting limit |
|---|---|
| Total plate count | <100,000 CFU/g |
| Enterobacteriaceae | <1,000 CFU/g |
| Total coliforms | <100 CFU/g |
| Escherichia coli | <10 CFU/g |
| Yeasts | <5,000 CFU/g |
| Moulds | <5,000 CFU/g |
| Staphylococcus aureus | <100 CFU/g |
| Salmonella | Not detected in 25 g |
| Listeria monocytogenes | Not detected in 25 g |
HAV and Norovirus
For programs requiring enteric-virus screening, hepatitis A virus and norovirus GI/GII are reported as not detected or detected by the contracted RT-qPCR method. The laboratory method, analytical portion and reporting limit appear on the test report; a negative result is not described as a substitute for farm and worker-hygiene controls.
EU-Oriented Metals
For the washed edible portion on a wet-weight basis, the starting limits are lead (Pb) ≤0.10 mg/kg and cadmium (Cd) ≤0.03 mg/kg. The destination regulation and agreed product classification govern release.
Pesticide Residues
Residues comply with the applicable active-substance MRLs of the destination market. For EU supply, the general default is 0.01 mg/kg where no specific MRL is set; processing or concentration factors are applied where legislation requires them for the frozen or further-processed product.
Product Specification and Batch COA
| Product | IQF Frozen Strawberries / Bulk Frozen Strawberries | Botanical name | Fragaria × ananassa |
|---|---|---|---|
| Standard ingredient | 100% strawberry, no added sugar or additive | Origin | China; Fujian, Shandong, Liaoning or contracted crop origin |
| Forms | Whole, halves, slices, dices, bits/crumble | Process | Washed, hulled, sorted, whole or cut, IQF frozen and packed |
| Color | Natural red to deep red, typical of variety and maturity | Flavor / odor | Characteristic ripe strawberry; no fermented, mouldy or foreign odor |
| Crop season | Main China production commonly April–July; frozen inventory supports year-round shipment | Shelf life | 24 months from production in unopened packaging |
| Storage | −18°C or below; avoid thawing and refreezing | Intended use | Ingredient for further processing unless an RTE program is specifically ordered |
| Trade terms | FOB, CFR/CNF or CIF | Loading ports | Xiamen, Qingdao, Dalian or contracted China port by production base |
The COA uses separate Specification and Actual Result columns. For example, "Brix 7–11 °Bx" is the acceptance range; the Actual Result is the measured value from the released production lot. A limit is never copied into the result field as though it were a batch measurement.
| COA group | Specification field | Actual Result | Normal frequency |
|---|---|---|---|
| Identity and sensory | Form, size, color, flavor and odor requirements | Batch inspection result | Each lot |
| Physical defects | Grade table limits | Measured % or pieces/kg | Each lot |
| Brix / pH / acidity | Ordered analytical ranges | Measured lot values | Routine panel or agreed frequency |
| Microbiology | Ordered organism limits | Laboratory results | Each lot or agreed sampling plan |
| Residues / metals / viruses | Destination limits and method | Accredited laboratory report values | Risk-based periodic plan or ordered shipment |
Application Matching
| Application | Suggested starting form | Key specification | Trial focus |
|---|---|---|---|
| Yogurt and dairy fruit preparations | 10 or 12 mm dice, slices or puree | Brix, acidity, color, piece integrity and micro panel | Fruit distribution, acid interaction, shear and final piece visibility. |
| Bakery filling and topping | Halves, 10/12 mm slices or 10–15 mm dice | Low soft-fruit rate, strong red color and controlled drip | Bake cycle, holding time, filling viscosity and visible fruit shape. |
| Jam, sauce and puree | Uncalibrated whole, bits or puree | Brix, acidity, color, usable yield and mould control | Cooked yield, seed level, finished Brix and color after heat treatment. |
| Smoothies and beverages | Whole 15–35 mm, dices or puree | Flavor intensity, 7–11 °Bx, acidity and blending performance | Blend time, seed acceptance, viscosity and final beverage pH. |
| Retail frozen fruit packs | Calibrated whole or halves | Premium color, ≥95% size conformity, ≤3% defects and free flow | Pack appearance, bag sealing, declared net weight and label language. |
| Foodservice and repacking | Whole, halves or slices | Portionability, clump limit, bag strength and case handling | Repeated opening, frozen dosing and downstream pack presentation. |
Packaging, MOQ, Lead Time and Reefer Loading
Industrial Bulk
1 × 10 kg, 2 × 5 kg, 20 lb, 30 lb or 40 lb PE-lined cartons. The 10 kg carton is the standard starting format.
Foodservice
4 × 2.5 kg, 5 × 2 kg or 10 × 1 kg per carton, with bag dimensions and sealing matched to frozen handling.
Retail / Private Label
300 g, 400 g, 500 g, 750 g and 1 kg printed or labeled bags with barcode, language, lot code and carton marks.
Commercial Starting Point
MOQ 10–12 MT for standard bulk, from 15 MT for new printed retail packs; lead time normally 15–25 days.
A lined bulk carton is shown at approximately 10.03 kg during a packing-weight check.
Sealed export cartons staged after frozen strawberry packing; final labels and carton marks follow the ordered market format.
Documents, Traceability and Shipment Release
We link the finished lot to the contracted crop or intake lot, processing date, line or shift record, packaging-material batch, frozen-storage location and shipment. Inner bags and cartons carry the agreed product name, form, size class, net weight, lot code, production date, best-before date, origin and −18°C storage statement.
Commercial & Customs
Commercial invoice, packing list, bill of lading, certificate of origin and destination-specific health or phytosanitary documentation where applicable.
QA Release File
Product specification, batch COA, microbiological report, residue and metals report, optional virus PCR report and packing inspection.
Statements & Certificates
Ingredient, allergen and GMO statements plus facility certificates within their valid product, site and date scope.
We record loading temperature, carton count, seal number and reefer details for the shipment file. Product remains at −18°C or below through frozen storage and reefer loading. Repeated thawing and refreezing can increase clumps, free ice, color loss and drip, so temperature excursions are handled as a release exception rather than normal frozen distribution.
Private-Label Artwork and Pack-Control Details
A private-label frozen strawberry order needs more than a bag weight and logo file. We build a packing specification around the approved product form, declared ingredient, legal product name, net quantity, lot coding, frozen-storage instruction, best-before format, country of origin, preparation or intended-use statement, barcode, language and destination recycling marks. The bag dimensions, film structure, seal width and carton count are linked to the frozen fruit form because large whole strawberries place different pressure on a bag than dices or puree blocks.
| Pack-control item | What is recorded | Risk prevented |
|---|---|---|
| Primary film and seal | Material structure, thickness, bag dimensions, seal position and leak-check method | Brittle film, open seals, moisture loss and carton staining. |
| Declared net quantity | Target fill, check-weight frequency, tare and legal average-weight rule | Underweight packs and inconsistent case yield. |
| Label content | Product name, ingredient, origin, storage, date code, lot code, barcode and required market text | Wrong product description, missing traceability and clearance delays. |
| Master carton | Board grade, dimensions, liner count, gross/net weight, carton marks and tape pattern | Compression damage, broken cases and incorrect warehouse identification. |
| Pallet and container plan | Cases per layer, layers per pallet, pallet type, stretch wrap, floor loading and total case count | Unused reefer space, load movement and unexpected landed cost. |
Printed film normally requires a longer material schedule than a plain PE liner or applied label. We therefore separate the 10–12 MT standard bulk MOQ from the private-label starting quantity of 15 MT. If the retail order uses several languages or bag weights, each artwork and packaging material is treated as its own component even when the strawberry inside is from the same production lot.
Change Control for Repeat Orders
A repeat order references the product specification, approved visual sample, pack specification and customer item code. Changes to variety group, crop origin, whole-fruit calibre, cut dimensions, raw-material maturity direction, Brix range, intended use, primary packaging, production site or analytical method are recorded in the commercial file before they enter the order. This protects the buyer from receiving fruit with a different thaw profile, color, acidity, piece count or label content under an unchanged item name.
Sample and Application Trial Record
We label a sample with its form, calibre or cut, variety/type, production lot, Brix and frozen-storage condition. A useful plant trial follows the buyer's real process: frozen or thawed start, batch weight, mixing or shear, heat treatment, hold time and final product evaluation. This makes the approved reference meaningful for future lots.
| Stage | Record | Decision supported |
|---|---|---|
| Frozen sample | Size, color, defects, broken pieces, clumps, loose ice and net sample weight | Grade, calibre, free-flowing performance and pack appearance. |
| Controlled thaw | Time, temperature, drained weight, drip, softness, color and aroma | Raw-material maturity and suitability for cold applications. |
| Plant process | Addition point, shear, heating, holding and formulation conditions | Best form, cut, Brix and acidity direction. |
| Finished product | Piece visibility, color, flavor, pH, viscosity, yield and storage performance | Approved reference and repeat-order specification. |
Frequently Asked Questions
1. What forms of bulk frozen strawberries do you supply?
We supply IQF whole strawberries, calibrated or uncalibrated whole fruit, halves, 10/12 mm slices, 10/12/15 mm dices and screened bits. Puree and sweetened strawberries are separate products.
2. Which whole-strawberry sizes are available?
The main calibrated bands are 15–25 mm, 25–35 mm and 35 mm+. An uncalibrated 15–35 mm program is available for processing applications where exact piece count is less important.
3. Are the strawberries supplied without added sugar?
Yes. The standard IQF SKU contains 100% strawberry with no added sugar, syrup, color or preservative. Sweetened fruit ratios are labeled and specified separately.
4. What Brix, pH and acidity range can be supplied?
The standard direction is 7–11 °Bx, pH 3.0–4.0 and titratable acidity 0.5–1.1% as citric acid. A selected sweet-crop program can target 8–12 °Bx.
5. How are mould, soft fruit and green fruit controlled?
Grade A starts at mould/decay ≤0.5%, soft or overripe fruit ≤3% and underripe/green fruit ≤2%. Premium tightens these limits to ≤0.2%, ≤2% and ≤1% respectively.
6. What is the difference between Grade A and Premium?
Grade A starts at ≥90% calibre conformity and ≤5% total visual defects. Premium starts at ≥95% conformity and ≤3% total visual defects, with tighter limits for color, calyx, stems, broken fruit and clumps.
7. Are IQF frozen strawberries ready to eat?
Our standard bulk ingredient is supplied for further processing and is not represented as ready-to-eat. An RTE program requires a separate hazard assessment, hygiene plan, intended-use statement and test scope.
8. Can HAV and norovirus testing be included?
Yes. Hepatitis A virus and norovirus GI/GII can be reported by the contracted RT-qPCR method. The report states the analytical portion, reporting limit and detected/not-detected result.
9. What appears on the batch COA?
The ordered COA can show sensory results, size conformity, defects, Brix, pH, acidity and microbiology. The Actual Result column contains the released lot's measured values, separate from specification limits.
10. Can you provide EU residue and heavy-metal reports?
Yes. EU-oriented starting limits are Pb ≤0.10 mg/kg and Cd ≤0.03 mg/kg. Residues are assessed against the applicable EU active-substance MRLs and the 0.01 mg/kg default where no specific MRL is set.
11. Which bulk, foodservice and retail packs are available?
We supply 10 kg and 20/30/40 lb bulk cartons, 1–5 kg foodservice bags and 300 g to 1 kg retail bags. Private-label artwork, barcode, language and carton marks are built into the packing plan.
12. What is the MOQ for bulk frozen strawberries?
The commercial starting MOQ is 10–12 MT for a standard bulk SKU and from 15 MT for a new printed retail pack. Mixed frozen-fruit loads can start from 3–5 MT per compatible SKU.
13. How much loads in a reefer and what is the lead time?
A working guide is 10–12 MT per 20-foot reefer and 22–24 MT per 40-foot high-cube reefer. Normal lead time is 15–25 days, depending on crop inventory, cut, packing and vessel schedule.
14. What information is needed for a comparable quotation?
Send the form, size, grade, Brix, acidity, defect limits, micro/virus/residue panel, pack, quantity, application, destination port, Incoterm, label needs and annual forecast.
Build Your Bulk Frozen Strawberry RFQ
Send the required whole-fruit calibre or cut, variety direction, Brix, pH/acidity, Grade A or Premium limits, microbiological and virus panel, pack format, quantity, application and destination. We will return the matching commercial specification, document scope, MOQ, lead time and reefer plan.
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Technical specification · reference schedule
Frozen Bulk Strawberries
We review the selected form, grade, process and packing against the technical schedule below. Published and TDS values are specification references for order review. External benchmarks apply only within their stated scope. Acceptance is governed by the signed SKU specification; the identified lot COA reports actual measured results.
01 / Physical & Sensory
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Diameter | 15–25 / 25–35 / ≥35 mmTDS reference | Frozen sample; caliper or cut gauge. Selected form and grade must match this TDS reference. Applies to: IQF whole. |
| Dimensions - IQF slices | 10 mm or 12 mm thickness; other bands by cutting trialPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Fruit meeting the agreed red-color maturity - Grade A | ≥90%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Grade A. |
| Fruit meeting the agreed red-color maturity - Premium | ≥95%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Premium. |
| Fruit meeting the agreed red-color maturity - Assessment direction | Normally at least 75% of visible surface red, unless an approved color sample is used.Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Assessment direction. |
| Whole fruit inside selected calibre - Grade A | ≥90%Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. Programme: Grade A. |
| Whole fruit inside selected calibre - Premium | ≥95%Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. Programme: Premium. |
| Whole fruit inside selected calibre - Assessment direction | Applies to calibrated whole-fruit programs.Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. Programme: Assessment direction. |
| Misshapen fruit - Grade A | ≤3.0%Published reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Grade A. |
| Misshapen fruit - Premium | ≤2.0%Published reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Premium. |
| Misshapen fruit - Assessment direction | Used where appearance and piece count matter.Published reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Assessment direction. |
| Botanical name | Fragaria × ananassaPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Origin | China; Fujian, Shandong, Liaoning or contracted crop originPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Related form options | Whole, halves, slices, dices, bits/crumblePublished reference | The selected form shown above governs this schedule. Other published forms require their own cut, process and acceptance specification. |
| Color | Natural red to deep red, typical of variety and maturityPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor / odor | Characteristic ripe strawberry; no fermented, mouldy or foreign odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Style-specific measurement | For solid cuts, report each required dimension and the in-size fraction; for minced material, report particle distribution; for moulded puree or portions, report unit mass and refining grade separately. | Apply the measurement method to the selected physical style; do not use a portion weight as a solid-cut dimension. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Soluble-solids reporting | Specify a natural-solids target for the selected cultivar/form; syrup-added and concentrated products use separate analytical bases. | Homogenize a representative thawed fruit sample and measure refractometric soluble solids; report °Bx, temperature and dilution. |
| Thaw yield / drip loss | For a drip-sensitive grade, define thawing conditions, draining apparatus and duration before setting a numerical target. | Record initial sample mass and drained liquid mass; drip loss (%) = 100 × drained liquid mass / initial sample mass. |
| Pesticide residue schedule | Named active ingredients and commodity-specific limits are selected for the destination market. EU source | Link farm spray history, laboratory LOQ and batch result to the destination MRL. EU database is one market reference; apply the actual destination rule. |
| Lead, cadmium and other contaminants | Apply the limit for the exact commodity and processed form in the destination market. EU source | State analyte, preparation basis, method, LOQ and lot result. Do not transfer a fresh-commodity limit to a processed form without the required assessment. |
03 / Microbiological Criteria
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Total plate count | <100,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Enterobacteriaceae | <1,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Total coliforms | <100 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Escherichia coli | <10 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Yeasts | <5,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Moulds | <5,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Staphylococcus aureus | <100 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Salmonella | Not detected in 25 gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Listeria monocytogenes | Not detected in 25 gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Enteric-virus risk programme | For a direct-consumption berry programme, assess hepatitis A and norovirus controls and any buyer-required verification. FDA | Use an appropriate validated method and sampling plan; support testing with farm, worker and water hygiene controls. FDA prevention guidance is a risk-control reference; it does not assign a universal numerical batch limit. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
04 / Freezing & Cold Chain
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Frozen storage and transport | ≤−18 °CTDS reference | Product core check and logger record. Selected form and grade must match this TDS reference. Applies to: Frozen Strawberry frozen formats. |
| Storage | −18°C or below; avoid thawing and refreezingPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Separation & loose-ice assessment | Keep inherent moisture, loose ice and permanently frozen clusters as separate inspection categories. | Weigh separated loose ice and welded clusters against initial sample mass; distinguish natural paired pieces or blocks. |
| Product thermal centre | −18°C or colder after freezing and thermal stabilization; maintain the agreed frozen distribution condition.External reference Codex | Probe the thickest representative pack and retain storage/transport temperature records. Codex quick-frozen reference; selected product form and route must be frozen. |
| Frozen condition at dispatch | Hard frozen, correctly sealed and coded, without thaw/refreeze evidence or excessive loose ice. Codex | Check pack integrity, free-flow or block condition as declared, carton condition and loading temperature. |
05 / Pack Size & Shelf Life
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Shelf life | 24 months from production in unopened packagingPublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Declared net contents | Verify each selected pack format against the artwork and applicable quantity-control rule. Codex | Calibrated checkweigher or scale; defined sample and tare. |
| Shelf-life basis | The labelled period applies only to its validated pack and continuous stated storage condition. Codex | Review stability study or approved shelf-life file and production-date code. |
06 / Process Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Process | Washed, hulled, sorted, whole or cut, IQF frozen and packedPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Raw-material preparation checks | Separate unsweetened IQF, syrup-packed fruit, puree and freeze-dried styles; hull before the declared processing route. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| CCP designation | Use the site-approved HACCP plan to identify true CCPs and their validated critical limits. Codex | Check hazard analysis, monitoring, deviation and corrective-action records. A quality-control step is not automatically a CCP. |
07 / Ingredients, Additives & Allergens
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Standard ingredient | 100% strawberry, no added sugar or additivePublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| Ingredient statement | 100% strawberry, no added sugar or additiveTechnical control | Compare approved formula, product label and supplier bill of materials. Published product statement; verify final commercial formula. |
| Additive use | Declare any colour-protection agent, acidulant or other additive by ingredient and maximum permitted use for the target market. NHC standard | Check approved formula, actual addition record and market-specific additive category. GB 2760-2024 applies to China; export rules are checked separately. |
| Allergen and cross-contact assessment | Declare inherent allergens and assess shared-line cross-contact from the actual facility schedule. FDA | Review line matrix, cleaning validation and buyer label approval. Do not claim a shared-line allergen or allergen-free status without facility evidence. |
08 / Defects & Foreign Matter
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Total visual defects - Grade A | ≤5.0%Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Grade A. |
| Total visual defects - Premium | ≤3.0%Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Premium. |
| Total visual defects - Assessment direction | Aggregate cap for nonconforming fruit condition.Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Assessment direction. |
| Mould or decay - Grade A | ≤0.5%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Mould or decay - Premium | ≤0.2%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium. |
| Mould or decay - Assessment direction | Any visible mould growth or decayed tissue.Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Assessment direction. |
| Overripe, soft or mushy fruit - Grade A | ≤3.0%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Overripe, soft or mushy fruit - Premium | ≤2.0%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium. |
| Overripe, soft or mushy fruit - Assessment direction | Assessed in frozen condition and, where specified, after controlled thawing.Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Assessment direction. |
| Broken, damaged or squashed fruit - Grade A | ≤5.0%Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Grade A. |
| Broken, damaged or squashed fruit - Premium | ≤3.0%Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Premium. |
| Broken, damaged or squashed fruit - Assessment direction | For whole fruit; cut products use their own incomplete-piece limit.Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Assessment direction. |
| Non-separable clumps - Grade A | ≤5.0%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Non-separable clumps - Premium | ≤3.0%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium. |
| Non-separable clumps - Assessment direction | Two or more frozen pieces that do not separate with normal hand pressure.Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Assessment direction. |
| Loose ice and frost - Grade A | ≤2.0%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Loose ice and frost - Premium | ≤1.0%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium. |
| Loose ice and frost - Assessment direction | Free ice not forming part of the fruit surface.Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Assessment direction. |
| Insects, glass, metal, stones, wood or other foreign material - Grade A | AbsentPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Grade A. |
| Insects, glass, metal, stones, wood or other foreign material - Premium | AbsentPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Premium. |
| Insects, glass, metal, stones, wood or other foreign material - Assessment direction | Lot rejection condition.Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Assessment direction. |
| Stalks or stalk parts: Codex reference tolerance | ≤3 stalks or parts each >3 mm in one dimension count per 500 g drained fruitExternal reference Codex | Thaw until practically free of ice crystals; drain on a 3 mesh/cm (8 mesh/inch) screen for two minutes; assess 500 g drained fruit. Recover specified plant material from drained syrup; wash off post-freezing dry sugar before draining whole berries. Codex reference for quick-frozen Fragaria grandiflora L. or Fragaria vesca L. offered for direct consumption. Puree, freeze-dried fruit and products intended for further industrial processing are excluded. |
| Blemished fruit: Codex reference tolerance | ≤5 % m/m of drained fruitExternal reference Codex | Thaw until practically free of ice crystals; drain on a 3 mesh/cm (8 mesh/inch) screen for two minutes; assess 500 g drained fruit. Recover specified plant material from drained syrup; wash off post-freezing dry sugar before draining whole berries. Codex reference for quick-frozen Fragaria grandiflora L. or Fragaria vesca L. offered for direct consumption. Puree, freeze-dried fruit and products intended for further industrial processing are excluded. |
| Dissimilar varieties: Codex reference tolerance | ≤6 % m/m of drained fruitExternal reference Codex | Thaw until practically free of ice crystals; drain on a 3 mesh/cm (8 mesh/inch) screen for two minutes; assess 500 g drained fruit. Recover specified plant material from drained syrup; wash off post-freezing dry sugar before draining whole berries. Codex reference for quick-frozen Fragaria grandiflora L. or Fragaria vesca L. offered for direct consumption. Puree, freeze-dried fruit and products intended for further industrial processing are excluded. |
| Intrinsic defect classification | Calyx/stem, white immature tissue, mould, damaged fruit and excessive broken pieces. | Record each defect class separately by count or mass; state sample size, denominator and combined-limit rules. |
| Hazardous foreign matter | No foreign matter detected in the defined inspection sample; reject and investigate any finding.External reference Codex | Define visual-inspection sample size and detector challenge in the signed quality schedule. "None detected" is a sampling statement, not an absolute guarantee of zero particles. |
09 / Packaging Materials & Label
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Food-contact pack | Specify inner-contact material and obtain the applicable food-contact compliance declaration. NHC standard | Review film structure, supplier DoC, migration evidence and actual intended conditions. GB 4806 series is China-specific; EU export also checks Regulations 1935/2004 and 10/2011. |
| Carton and seal integrity | Define carton stacking strength, bag seal and puncture resistance for the confirmed net weight and pallet plan. EU source | Inspect pack drawing, compression/seal test and shipment configuration. |
| Label verification | Match product name, ingredient/allergen statement, net weight, lot/date, shelf life and storage instruction to the destination artwork. Codex | Approve artwork against the signed specification and destination rules. |
10 / Detection & Traceability
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Foreign-body detector | Validate Fe, non-Fe and stainless-steel challenge pieces for the actual product, aperture, pack and line; record the proven sensitivity. Codex | Challenge at defined start, changeover, interval and end points; retain rejection records. Do not copy generic detector sizes into a plant capability claim. |
| Lot traceability | Link input source lot, processing run, packaging code, test records, frozen storage and shipment to one finished lot. Codex | Trace one sample lot forward and backward in a recorded mock recall. Recall speed is stated only when the site has a validated target and record. |
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Frozen Fruit Strawberry
