Frozen Fruit Strawberry
Description
Technical Parameters
Frozen Fruit Strawberry Specified for Real Processing and Export Decisions
We supply unsweetened IQF frozen strawberries for importers, food manufacturers, foodservice distributors, repackers and private-label frozen fruit brands. We separate whole fruit, halves, slices, dices and processing pieces because the usable yield, appearance, Brix, drip, defect allowance and price basis are not the same.
Our quotation connects product form, grade, crop, physical limits, microbiological plan, packing and shipment documents. Your receiving and quality teams can then assess the delivered lot against the same written criteria used for the purchase order.
Actual whole IQF strawberries showing red color, hulling condition, natural size variation and frozen separation.
The Purchase Standard Comes Before the Price Comparison
A line described only as "frozen fruit strawberry" leaves too many commercial variables open. A low quotation may refer to uncalibrated berries, a higher broken-fruit allowance, lower natural solids, a basic 10 kg liner, limited testing or processing-grade pieces. We define the following control points before comparing unit prices.
| Buyer Concern | Order Risk | Our Control | Release Evidence |
|---|---|---|---|
| Wrong usable form | Whole-fruit price is compared with whole-and-broken or processing pieces. | We state whole, half, slice, dice or broken ratio and the physical tolerance. | Signed specification and approved sample reference. |
| Variable flavor contribution | A formula receives a different natural-solids or acidity profile. | We write Brix, pH and acidity targets when they matter to the formula. | Production-lot Actual Result in the COA. |
| Excess loss after handling | Breakage, clumps, fines or soft fruit reduce visible yield. | We quantify intact fruit, broken fruit, clumps, blemishes and overripe fruit. | Lot inspection sheet and sample retention. |
| Incomplete food-safety file | The destination or customer requires tests not included in the offer. | We list the micro, residue, metal and virus panel in the order test plan. | COA and named laboratory reports by shipment plan. |
| Private-label mismatch | Film, barcode, language, net weight or case mark differs from the approved file. | We link artwork revision, bag count, code format and carton mark to the order. | Artwork record, packing inspection and loading list. |
| Cold-chain damage | Temperature cycling increases clumping, frost, softness and drip. | We keep frozen storage and reefer shipment at ≤ −18°C and record the loading details. | Temperature record, seal number and loading photographs when ordered. |
Frozen Strawberry Forms and the Specification Behind Each One
15–25 mm, 25–35 mm, 15–35 mm, 35 mm+ or uncalibrated. Whole programs use intact-fruit, diameter, hulling, color and blemish limits.
Longitudinally cut fruit for visible inclusions and predictable portioning. The order states whole-half integrity, fines and cut damage.
Nominal 10 or 12 mm thickness. Slice integrity, off-size pieces, broken edges and free-flowing condition are assessed by weight.
10×10×10, 12×12×12 or 15×15×15 mm. We record the nominal cut, tolerance, fines and particle distribution for dosing systems.
A written whole/broken ratio for beverage, jam, sauce and fruit preparation where intact appearance is secondary but sound fruit remains essential.
Controlled particles for further comminution. Decay, mould, fermentation and hazardous foreign material remain excluded; this is not disposal material.
Whole and cut frozen fruit show why form, interior color, cut damage and piece integrity require separate specifications.
Application fit changes the buying decision
Retail and visible garnish programs normally place more value on intact shape, uniform diameter and deep red color. Dairy fruit preparation and bakery filling programs often gain better usable yield from halves, slices or dices because the buyer does not pay for whole-fruit appearance that will be cut later.
Jam, beverage, sauce and puree production can use whole-and-broken or processing grade when Brix, acidity, soundness and particle range are controlled. We match the form to the finished process instead of describing every strawberry as one interchangeable grade.
Commercial Grade Matrix With Numeric Defect Limits
Grade names are not universal. We use the following quotation baseline for unsweetened IQF strawberries and place the selected column in the signed order. A retail program can use tighter color, hulling or size rules; a processing program can use a different whole/broken ratio without accepting unsound fruit.
| Criterion | Premium A+ | Grade A | Processing Grade |
|---|---|---|---|
| Intact whole berries | ≥95% w/w | ≥90% w/w | Form ratio stated separately |
| Disintegrated / broken | ≤5% w/w | ≤10% w/w | Buyer-defined ratio or particle range |
| Blemished fruit | ≤2% w/w | ≤5% w/w | ≤5% w/w; no decay or mould |
| Misshapen fruit | ≤2% w/w | ≤2% w/w | Not a critical appearance criterion |
| Underripe fruit | ≤2% w/w | ≤2% w/w | Buyer-defined for color/Brix |
| Overripe / mushy | ≤2% w/w | ≤2% w/w | No decay, mould or fermentation |
| Partially uncolored | ≤3% w/w | ≤5% w/w | ≤10% w/w when formula color allows |
| Clumps over 3 pieces | ≤1% w/w | ≤5% w/w | ≤5% unless block form is ordered |
| Calyx / stalk pieces | ≤2 pieces/kg | ≤4 pieces/kg | ≤4 pieces/kg |
| Mineral impurities | ≤0.10% w/w; glass, metal, hard plastic and other hazardous foreign material absent | ||
| Mould / decay / fermentation / off-odor | Absent under the agreed sample and inspection method | ||
A caliper check demonstrates the smallest-diameter measurement used for a calibrated whole-berry lot.
Size Acceptance and Sample Method
For calibrated whole fruit, our standard acceptance target is at least 90% by count within the stated diameter range, with no more than 10% outside the band unless a tighter limit is written. Size is measured across the smallest diameter of the frozen berry. A 25–35 mm offer is therefore different from uncalibrated whole fruit even when average berry size looks similar in one photograph.
Slices and dices are assessed by weight using the nominal thickness or dimensions, acceptable deviation and fines limit. Halves are checked for recognizable half-fruit integrity. Whole-and-broken material uses a weighed ratio rather than a whole-fruit diameter rule.
We link the approved sample to the grade, crop direction, pack and intended application. The physical sample is assessed together with the written limits because an image cannot show Brix, drip, softness or hidden internal damage.
Detailed IQF Frozen Strawberry Specification
| Field | Commercial Specification |
|---|---|
| Product name | IQF Frozen Strawberry / Frozen Fruit Strawberry / Bulk Frozen Strawberry |
| HS code | 0811.10 for frozen strawberries; national tariff suffix follows the destination customs schedule |
| Botanical name | Fragaria × ananassa |
| Ingredient | 100% strawberry; no added sugar, color or preservative in the standard unsweetened product |
| Origin / crop | China; main crop April–May, with origin and crop year stated in commercial files |
| Crop directions | AM13, Honey, Sweet Charlie, Red Face, 99# or crop-available equivalent |
| Forms / sizes | Whole 15–25, 25–35, 15–35, 35 mm+ or uncalibrated; halves; slices 10 or 12 mm; dices 10×10×10, 12×12×12 or 15×15×15 mm; controlled brokens |
| Grade | Premium A+, Grade A or processing grade using the numeric defect matrix |
| Processing | Selected, hulled, washed, drained, cut when ordered, individually quick frozen, sorted, detected, packed and frozen stored |
| Brix | 7–11° Bx standard range; 7.5° Bx minimum option; corresponding lot Actual Result reported in COA when contracted |
| pH / acidity | pH 3.0–4.0 and titratable acidity 0.6–1.2% as citric acid for formula-specific programs |
| Sensory | Natural red to deep red; characteristic strawberry aroma and sweet-tart profile; no fermentation, decay or off-odor |
| Frozen condition | Free flowing for IQF form, no excessive surface ice, continuously frozen at ≤ −18°C |
| Bulk packing | 1×10 kg PE liner/carton; 20 lb, 40 lb, 12 kg or 20 kg formats by program |
| Foodservice / retail | 4×2.5 kg, 10×1 kg, 20×500 g, 400 g/500 g/1 kg printed bag or approved OEM format |
| MOQ | 10 MT standard program; compatible mixed loads planned from approximately 3–5 MT per SKU |
| Loading capacity | Approximately 10–12 MT/20RF or 23–25 MT/40RH, subject to pack, pallet and legal payload |
| Lead time | Normally 15–21 days after deposit and release of specification and packing files |
| Trade / loading port | FOB, CFR/CNF or CIF; Qingdao or another named Chinese loading port |
| Payment | T/T or L/C terms stated in the commercial quotation |
| Storage / shelf life | Keep continuously frozen at ≤ −18°C; 24 months from production |
| Documents | Specification, lot COA, microbiology, pesticide residue, heavy metal, packing list, invoice, certificate of origin, health/phytosanitary document where applicable, bill of lading and traceability records |
Strawberry Processing Flow and Control Points
We inspect maturity, red color, firmness, decay, mould and field contamination.
We remove calyx, stalk and unacceptable hard core to the selected grade tolerance.
Controlled washing reduces soil and loose field material while protecting soft fruit.
Halves, slices and dices are prepared to the nominal dimensions and fines limit.
Surface-water reduction limits free ice and improves piece separation.
Rapid freezing forms individually frozen berries or pieces for controlled portioning.
We inspect size, color, clumps, brokens, calyx, frost and foreign material.
We check net weight, seal, code, detection record, COA status and frozen storage.
Manual sorting on stainless steel tables supports removal of discolored, damaged and unacceptable fruit.
Freezing does not sterilize strawberries
The order must identify whether the fruit is a not-ready-to-eat ingredient for a validated downstream process or part of another food-safety plan. Freezing controls product condition; it does not replace raw-material hygiene, washing, environmental control or the required microbiological and virus testing.
Norovirus and hepatitis A testing can be included where the customer program or destination requires it. The report states the sample, method and detected/not-detected result rather than replacing analyte-level evidence with a general claim.
Microbiological, Residue and Heavy-Metal Specification
The values below are our standard commercial discussion baseline for Grade A frozen strawberry. The signed specification identifies the intended use, destination law, test method, sampling plan and any stricter private limit. A specification maximum is an acceptance limit; it is not an actual lot result.
| Test | Commercial Baseline | COA Entry |
|---|---|---|
| Aerobic plate count | <100,000 CFU/g | Lot-specific numerical result |
| Coliforms | <100 CFU/g | Lot-specific numerical result |
| E. coli | <10 CFU/g | Result or method reporting limit |
| Yeasts | <1,000 CFU/g | Lot-specific numerical result |
| Moulds | <1,000 CFU/g | Lot-specific numerical result |
| Salmonella | Absent in 25 g | Detected / not detected |
| Listeria monocytogenes | Absent in 25 g | Detected / not detected |
EU-oriented chemical baseline
Lead: ≤0.10 mg/kg wet weight for strawberries under the general fruit limit.
Cadmium: ≤0.030 mg/kg wet weight for berries and small fruits other than raspberries.
Pesticide residues: each analyte follows the named destination-market MRL; for EU programs the default is 0.01 mg/kg where Regulation (EC) No 396/2005 sets no specific value.
Virus panel: norovirus and hepatitis A detected/not detected reporting can be added to the order test plan.
A scale reading of 10.03 kg shows a real bulk-carton weight check during strawberry packing.
The COA Separates Limits From Actual Results
We identify the product, form, grade, lot code, production date, best-before date, packing and specification revision. The Specification column contains the contractual minimum or maximum. The Actual Result column contains the value, count or presence/absence result measured on the corresponding production-lot sample.
A typical COA can include sensory status, Brix, pH, size conformity, intact or broken percentage, aerobic plate count, coliforms, E. coli, yeasts, moulds, Salmonella and Listeria monocytogenes. Pb, Cd, pesticide residues, norovirus, hepatitis A or another private parameter is included according to the written test plan.
When a parameter is tested by an external laboratory, the report number, sample identity, method and laboratory details remain linked to the lot. We do not turn a contract limit into a fictional result and do not state that an untested line has passed.
Application Matching by Channel
Yogurt and dairy preparation
Dices or controlled particles reduce cutting loss. Brix, pH, acidity, particle range, drip and microbiological limits matter more than whole-fruit appearance.
Beverage and smoothie processing
Whole-and-broken or processing pieces can improve ingredient economics. We define sound fruit, Brix, color, particle range and foreign-material controls.
Bakery and dessert manufacturing
Halves, 10/12 mm slices or dices are selected by visible piece requirement, process stability, drip, fines and the buyer's dosing method.
Jam, sauce and puree
Processing-grade fruit is practical when the final product is comminuted. Brix, acidity, color, soundness and usable puree yield remain controlled.
Foodservice and central kitchens
1 kg or 2.5 kg working bags balance portioning and frozen handling. Whole, half or sliced form is matched to presentation and labor needs.
Retail and frozen fruit blends
Whole Premium A+ or Grade A fruit uses tighter appearance, size and clump controls, plus printed-film, barcode, label and case-count management.
Packing Programs and OEM Control
Our regular bulk format is 1×10 kg with a food-grade PE liner in an export carton. We also plan 12 kg, 20 kg, 20 lb or 40 lb bulk formats when the receiving and loading arrangement fits. Foodservice options include 4×2.5 kg and 10×1 kg. Retail options include 400 g, 500 g and 1 kg printed or plain bags.
For private label, we review net weight, film structure, print colors, zipper or seal, artwork revision, legal language, nutrition panel data supplied for the program, barcode, date-code format, case count and shipping marks. Printed packaging has its own material MOQ and lead time, which is included in the quotation instead of being hidden behind the fruit MOQ.
Carton strength, inner-bag closure and pallet pattern are matched to the route. We check net weight, seal, code and carton mark during packing. The case label identifies the product and lot so the receiving warehouse can reconcile it with the packing list and COA.
Actual sealed cartons illustrate bulk packing, code-label placement and frozen-storage readiness.
Documents, Certification Scope and Traceability
We prepare the approval and shipment file around the plant, destination and order. Site certificates are supplied with the facility name, scope and validity. Organic status, Halal, Kosher or another special claim applies only when the selected production route and certificate scope cover the ordered product; a logo or general company image is not used as a substitute.
Product specification, process flow, ingredient statement, allergen statement, GMO statement, packing data and applicable certificate copies.
COA, physical inspection, microbiology and agreed pesticide, heavy-metal or virus reports linked to the production lot.
Invoice, packing list, bill of lading, certificate of origin and health/phytosanitary files where applicable.
Raw-material receipt, processing date, packing code, frozen-store position, loading list, seal number and destination documents.
A repeat order uses the saved specification revision, approved packing file, label version and acceptance method. This keeps changes in crop, freight or availability visible without silently changing the grade or defect tolerance.
A close lot view supports inspection of hulling, whole-fruit integrity, color, frost and visible defects.
What We Check on a Receiving Sample
We first record whether the cases are hard frozen, dry, intact and correctly coded. The product sample is then separated to review free-flowing condition, clumps, free ice, whole/broken ratio, diameter or cut conformity, color, calyx and stalk pieces, blemishes, underripe fruit, overripe fruit and foreign material.
Brix, pH and acidity are measured on a representative homogenized sample when they are contractual parameters. Drip and texture should be evaluated under one repeatable method because thaw time and temperature can change the observed result. Formula trials should use the same sample form and pack as the proposed commercial supply.
If a receiving difference is reported, the case codes, lot, photos, quantity affected, temperature evidence and test method are recorded together. This allows the commercial and QA teams to compare the evidence against the signed limits rather than debating a general description.
MOQ, Loading and Cold-Chain Planning
Final payload depends on carton dimensions, retail bag configuration, pallet use, carrier limits and legal road weight. Floor-loaded 10 kg cartons use container space differently from palletized retail cases. We calculate the executable case count, net weight and gross weight after the pack is fixed.
Normal lead-time planning is 15–21 days after deposit and release of the product and packing files. Printed retail film, special testing or a non-standard certificate route may require more time. Qingdao is a regular loading-port basis for China strawberry programs; another named Chinese port can be used for the selected route. We quote FOB, CFR/CNF or CIF against one named port and validity period.
Frozen export loading record
Before loading, we review the released lot, carton count, case marks, reefer cleanliness and set point. The product remains at ≤ −18°C during frozen storage and transport. When ordered, the shipment file includes loading photographs, seal number, temperature logger details and the loading list.
The image beside this text is a general frozen-fruit loading operation. It is used only to show pallet handling and reefer loading, not to claim that every visible carton contains strawberries. Strawberry-specific evidence comes from the lot codes, packing list and order documents.
General frozen-fruit pallet loading used as honest evidence of reefer handling and shipment preparation.
Why GreenLand-food Uses a Specification-Linked Supply Program
We separate whole, cut and processing forms and state the measurable grade behind the price.
We add Brix, pH, acidity, particle or drip criteria where the manufacturing process needs them.
We connect the COA and test reports to the lot rather than repeating contract limits as results.
We retain the grade, packing, artwork and acceptance method so future orders use the same reference.
Frozen Fruit Strawberry FAQ
1. What information is needed for a frozen strawberry quotation?
Send the form, size, grade, Brix or chemistry target, defect limits, packing, quantity, destination, Incoterm, shipment period, test panel and required certificate scope. We return a dated specification-linked quotation with a validity period.
2. Which whole IQF strawberry sizes are available?
Common diameter bands are 15–25 mm, 25–35 mm, 15–35 mm and 35 mm+. Uncalibrated whole fruit is also available where a narrow appearance range is not required.
3. Do you supply halves, slices and diced strawberries?
Yes. We quote halves, 10 or 12 mm slices and 10, 12 or 15 mm nominal dices. Each cut form has its own conformity, fines, breakage and frozen-separation limits.
4. How do Premium A+ and Grade A differ?
Our baseline Premium A+ requires at least 95% intact whole fruit and no more than 5% broken fruit. Grade A requires at least 90% intact whole fruit and permits up to 10% broken fruit, with the remaining defect limits shown in the grade matrix.
5. What Brix, pH and acidity ranges apply?
The standard unsweetened Brix range is 7–11°, with a 7.5° minimum option. Formula programs can use pH 3.0–4.0 and titratable acidity 0.6–1.2% as citric acid, with the production-lot Actual Result shown in the COA.
6. Is processing grade made from sound fruit?
Yes. Processing grade may use a different whole/broken or particle ratio, but decay, mould, fermentation, off-odor and hazardous foreign material remain excluded. Brix, color and particle size can still be contractual controls.
7. Do you provide a lot-specific COA?
Yes. The COA identifies the production lot and separates the contractual limit from the physical, Brix, pH, microbiological or chemical result measured on the corresponding lot sample.
8. What heavy-metal limits are used for EU-oriented orders?
Our current baseline is lead ≤0.10 mg/kg and cadmium ≤0.030 mg/kg wet weight. A stricter private standard or a different destination rule is written into the order test plan.
9. Can norovirus and hepatitis A testing be included?
Yes. Virus testing can be added when required by the customer risk plan or destination program. The report identifies the lot sample, method and detected/not-detected result.
10. Which bulk, foodservice and retail packs are available?
The standard bulk pack is 1×10 kg. Other programs include 20 lb, 40 lb, 12 kg, 20 kg, 4×2.5 kg, 10×1 kg and 400 g/500 g/1 kg retail bags.
11. Can you pack a private-label frozen strawberry bag?
Yes. We prepare the program around film structure, artwork, label language, barcode, date code, case count, carton marks, packing-material MOQ and loading plan.
12. What are the MOQ and normal lead time?
The standard MOQ is 10 MT. Normal production planning is 15–21 days after deposit and release of the specification and packing files; printed film or special testing can extend the schedule.
13. Can frozen strawberries be combined in a mixed container?
Compatible frozen products can be planned from approximately 3–5 MT per SKU. Carton dimensions, stock, facility route, temperature and document requirements must fit one loading plan.
14. What storage condition and shelf life apply?
Keep the product continuously frozen at or below −18°C. The standard shelf life is 24 months from production under the agreed frozen chain; temperature cycling increases clumping, frost, softness and drip.
Request a Frozen Strawberry Specification and Quote
Send the product form, whole diameter or cut size, Premium A+/Grade A/processing grade, Brix/pH target, defect limits, packing and inner bag, quantity, application, destination port, Incoterm, shipment month, private-label requirement, certificate and report list, lead-time target, pallet preference and mixed-container plan.
We will return the specification, unit basis, packing plan, MOQ, indicative loading, production schedule, payment term, quotation validity and document scope.
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Technical specification · reference schedule
Frozen Fruit Strawberry
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 |
|---|---|---|
| Cut Size | 10 / 12 / 15 mm cubeTDS reference | Frozen sample; caliper or cut gauge. Selected form and grade must match this TDS reference. Applies to: IQF dice. |
| Misshapen fruit - Premium A+ | ≤2% w/wPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Premium A+. |
| Misshapen fruit - Grade A | ≤2% w/wPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Grade A. |
| Misshapen fruit - Processing Grade | Not a critical appearance criterionPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Processing Grade. |
| Partially uncolored - Premium A+ | ≤3% w/wPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Premium A+. |
| Partially uncolored - Grade A | ≤5% w/wPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Grade A. |
| Partially uncolored - Processing Grade | ≤10% w/w when formula color allowsPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Processing Grade. |
| Botanical name | Fragaria × ananassaPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Origin / crop | China; main crop April–May, with origin and crop year stated in commercial filesPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Forms / sizes | Whole 15–25, 25–35, 15–35, 35 mm+ or uncalibrated; halves; slices 10 or 12 mm; dices 10 × 10 × 10, 12 × 12 × 12 or 15 × 15 × 15 mm; controlled brokensPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Grade | Premium A+, Grade A or processing grade using the numeric defect matrixPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| 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. |
| Sensory acceptance | Characteristic colour, flavour and texture for the declared product; no abnormal odour or visibly deteriorated material.External reference Codex | Compare an identified frozen sample with the approved grade and defect schedule. External technical reference; confirm SKU and market applicability. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Mineral impurities | ≤0.10% w/w; glass, metal, hard plastic and other hazardous foreign material absentPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Brix | 7–11° Bx standard range; 7.5° Bx minimum option; corresponding lot Actual Result reported in COA when contractedPublished reference | Measure representative prepared sample with a temperature-compensated refractometer. |
| pH / acidity | pH 3.0–4.0 and titratable acidity 0.6–1.2% as citric acid for formula-specific programsPublished reference | Use calibrated pH meter or titration on the stated sample preparation. |
| 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 |
|---|---|---|
| Hygiene-indicator panel | Select aerobic count and relevant Enterobacteriaceae, coliform or E. coli indicators for the declared process and intended use. Codex | Report each quantitative result in CFU/g, method/reporting limit, sample plan and lot identity. |
| Pathogen acceptance programme | Define Salmonella and Listeria criteria when applicable to the destination, ready-to-eat status and buyer programme. Codex | State analytical portion, sample-unit plan, method and detected/not-detected reporting; identify the treatment and release basis. |
| 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. |
| Frozen condition | Free flowing for IQF form, no excessive surface ice, continuously frozen at ≤ −18°CPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Storage / shelf life | Keep continuously frozen at ≤ −18°C; 24 months from productionPublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| 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 |
|---|---|---|
| Bulk packing | 1 × 10 kg PE liner/carton; 20 lb, 40 lb, 12 kg or 20 kg formats by programPublished reference | Check approved pack drawing, calibrated scale and production records. |
| 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 |
|---|---|---|
| Processing | Selected, hulled, washed, drained, cut when ordered, individually quick frozen, sorted, detected, packed and frozen storedPublished 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. |
| Declared route | Selected, hulled, washed, drained, cut when ordered, individually quick frozen, sorted, detected, packed and frozen stored | Verify approved process flow, line record and finished-product identity. Page-described route; numerical set-points require the approved line SOP. |
| 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 |
|---|---|---|
| Ingredient | 100% strawberry; no added sugar, color or preservative in the standard unsweetened productPublished 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. |
| 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 |
|---|---|---|
| Disintegrated / broken - Premium A+ | ≤5% w/wPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Premium A+. |
| Disintegrated / broken - Grade A | ≤10% w/wPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Grade A. |
| Disintegrated / broken - Processing Grade | Buyer-defined ratio or particle rangePublished reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Processing Grade. |
| Blemished fruit - Premium A+ | ≤2% w/wPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium A+. |
| Blemished fruit - Grade A | ≤5% w/wPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Blemished fruit - Processing Grade | ≤5% w/w; no decay or mouldPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Processing Grade. |
| Overripe / mushy - Premium A+ | ≤2% w/wPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium A+. |
| Overripe / mushy - Grade A | ≤2% w/wPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Overripe / mushy - Processing Grade | No decay, mould or fermentationPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Processing Grade. |
| Clumps over 3 pieces - Premium A+ | ≤1% w/wPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium A+. |
| Clumps over 3 pieces - Grade A | ≤5% w/wPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Clumps over 3 pieces - Processing Grade | ≤5% unless block form is orderedPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Processing Grade. |
| Mould / decay / fermentation / off-odor | Absent under the agreed sample and inspection methodPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| 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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Fresh Frozen Strawberries
