Yellow Peach Halves
Description
Technical Parameters
IQF Frozen Yellow Peach Halves for B2B Fruit Supply
We supply peeled and pitted IQF frozen yellow peach halves for importers, dessert producers, bakeries, yogurt and dairy processors, fruit-cup manufacturers, foodservice distributors, retail frozen brands and private-label programs.
Yellow peach halves are the main product on this page. Quarters, eighths, slices, dices and chunks can be discussed as related forms, but each requires a separate cut, grade and application specification.
Before quotation, we confirm Brix, maturity, firmness, half size, natural golden color, broken ratio, peel residue, pit-fragment tolerance, browning, drip loss, IQF separation, packing and destination-market documents.
The close-up view helps buyers review half shape, golden color, surface condition, visible peel, pit cavity and broken pieces.
Yellow Peach Halves vs Slices vs Dices
The form changes visual value, portioning and processing performance. We confirm it before discussing price or packing.
| Product Form | Common Reference | Application Fit | Buyer Control |
|---|---|---|---|
| Yellow Peach Halves | 1/2 cut, peeled and pitted | Desserts, fruit cups, premium topping, foodservice and retail | Half integrity, size, color and broken ratio |
| Quarters / Eighths | 1/4 or 1/8 cut | Bakery, dessert cups, yogurt and portion-controlled foodservice | Cut consistency, firmness and browning |
| Yellow Peach Dices | 6x6 mm, 10x10 mm or 15x15 mm | Yogurt, ice cream, fillings and fruit preparation | Cube size, Brix, color and drip loss |
| Chunks / Pieces | 15-25 mm or irregular processing pieces | Smoothies, jam, puree, sauce and filling | Flavor, color, Brix, yield and cost |
Buyer Risks and GreenLand-food Controls
| Buyer Concern | Order Risk | Our Control Action | Buyer Result |
|---|---|---|---|
| Wrong product form | Dices or slices arrive when premium halves are required. | We confirm cut form, photo, sample and application before production. | A clear half, slice or dice specification |
| Overripe or underripe fruit | Fruit becomes soft and watery or lacks peach flavor. | We review maturity, firmness, Brix, color and sensory condition. | An application-matched maturity standard |
| Browning or dull color | Dessert and retail presentation loses value. | Fast handling, defect removal and anti-browning control are reviewed by order. | Approved golden-color and defect limits |
| Broken halves | Premium shape and portion yield fall below target. | We agree whole-half and broken-piece definitions, handling and sampling. | A measurable broken-ratio standard |
| Peel or pit fragments | Mouthfeel, line sorting and complaint risk increase. | Peeling, pitting, visual inspection and foreign-material controls follow agreed limits. | Defined peel and pit-fragment tolerances |
| Excess drip or clumping | Recipe yield, portioning and texture become inconsistent. | We review maturity, draining, IQF freezing, storage and reefer handling. | A frozen-condition and trial standard |
Grade and Cut Options
Grade A Halves
Better half integrity, clean golden color and tighter visible-defect limits for retail, dessert and fruit-cup programs.
Standard Halves
A balanced option for foodservice and dessert processing where limited size or appearance variation is acceptable.
Slices and Dices
Quarters, eighths and 6x6, 10x10 or 15x15 mm dices for bakery, yogurt, ice cream and fruit preparation.
Processing Grade
More broken or mixed-shape pieces may suit jam, puree, filling and smoothie production when Brix, flavor and color meet the formula.
A second product view supports comparison of golden color, half integrity, surface damage and frozen separation.
Chunk imagery represents a related processing form; it should not replace the approved half sample for a halves order.
Procurement Specification
These are commercial references. Final limits, certificates and claims follow the approved specification, crop condition, supplying factory and sales agreement.
| Product Name | IQF Frozen Yellow Peach Halves |
|---|---|
| Raw Material / Origin | Selected fresh yellow peaches; China origin |
| Main Form | Peeled, pitted, 1/2-cut yellow peach halves |
| Related Forms | 1/4 quarters, 1/8 cuts, slices, 6x6 mm, 10x10 mm or 15x15 mm dices, chunks and processing pieces by confirmation |
| Brix | More than 12 degrees Brix as a possible reference, subject to variety, crop batch, sample and buyer specification |
| Color / Flavor | Natural golden yellow and characteristic sweet-acid peach flavor; no abnormal browning, fermentation or off-odor |
| Texture | Firm but tender for the intended process; maturity, thawing method and final application affect texture |
| Ingredients / Additives | 100% yellow peach reference; any anti-browning treatment or additive status must be declared and agreed by order |
| Defect Controls | Broken ratio, peel residue, pit fragments, bruising, browning, insect damage, decay, clumps, surface ice and foreign matter by specification |
| Processing | Sorted, washed, peeled, pitted, cut, color controlled, IQF frozen, inspected, metal detected and packed |
| Season / Supply | Main fresh crop generally June-August; frozen supply year-round subject to stock, grade, cut and packing |
| Shelf Life / Storage | Up to 24 months at -18 C or below in unopened original packing when agreed |
| MOQ / Lead Time | Reference MOQ one 20 ft reefer; around 15-21 days subject to stock, season, packing and shipment plan |
| Trade / Loading Port | FOB, CFR or CIF; Xiamen, Dalian, Qingdao or another Chinese port according to the shipment plan |
| Documents / OEM | Specification, COA and normal export files; retail bag, artwork, barcode and carton marks by approved program |
Brix, Maturity and Color Control
Brix by Crop Batch
Brix varies with variety, maturity and season. We use measured batch or sample results instead of a universal sweetness promise.
Maturity and Firmness
Overripe fruit may soften and release more juice; underripe fruit can lack aroma and sweetness. The target depends on use.
Golden Color
We sort out heavily browned, dull, bruised, mouldy, rotten and insect-damaged pieces against agreed tolerances.
Application Trial
Dessert buyers prioritize half integrity; yogurt buyers may prioritize dice size, Brix and drip; processing buyers focus on flavor, color and yield.
Important Application Note
Frozen yellow peach halves are not identical to fresh peaches after complete thawing. Freezing and thawing can soften the flesh, release juice and make halves more fragile.
They are best evaluated frozen, semi-thawed or in the actual dessert, bakery, yogurt, fruit-cup, ice-cream, smoothie or foodservice process. Buyers requiring a firm fresh-fruit plate presentation should test a sample before placing a bulk order.
Processing Flow and Defect Control
We review fruit identity, maturity, firmness, decay, bruising, pests and foreign matter.
Brix, aroma and golden color are checked according to the grade and production plan.
Fruit is cleaned, peeled and inspected for peel residue and visible damage.
Pits are removed and fruit is cut into halves or another confirmed form.
Fast handling, sorting and any agreed anti-browning step protect the required appearance.
Individual quick freezing supports separation and practical frozen portioning.
Color, broken pieces, peel, pit fragments, clumps and foreign matter are checked.
Net weight, sealing, coding and batch identity are checked before -18 C storage.
Equipment imagery provides production context; the approved yellow-peach specification and batch checks remain the acceptance basis.
Quality Control, Food Safety and Traceability
Final microbiological, pesticide-residue and heavy-metal limits are matched to destination-market rules, buyer specifications and the order agreement.
Variety, maturity, Brix when required, firmness, color, mould, rot, fermentation, insects and odor.
Half size, cut accuracy, bruising, browning, broken ratio, peel residue, pit fragments and drip performance.
IQF separation, clumps, frost, foreign material, metal detection, net weight, seal and coding.
Specification, COA, agreed reports and batch records connect production, packing, storage and shipment.
Applications for Dessert, Bakery, Yogurt and Foodservice
Dessert and Fruit Cups
Grade A halves need attractive color, defined half integrity, low broken ratio and suitable thawing performance.
Bakery and Pastry
Halves, quarters or slices should be tested for firmness, browning, drip and shape after the buyer's heating process.
Yogurt and Dairy
Dices or smaller pieces require consistent cut size, Brix, color, fruit-preparation stability and controlled drip.
Ice Cream and Frozen Dessert
Dices and chunks are matched to inclusion size, frozen texture and distribution through the finished product.
Smoothie and Beverage
Chunks or processing grade can prioritize peach flavor, Brix, color, blend performance and ingredient cost.
Foodservice and Retail
Portion packs or retail bags require free-flowing condition, clear label, stable carton and a grade matched to visible use.
Application imagery should be reviewed together with the required cut form; halves, slices and dices are not interchangeable specifications.
Factory and Order Preparation
We coordinate the supplying factory, grade, cut form, packing material, production schedule and shipment plan around the confirmed order.
Product photos, carton marks, batch details and loading evidence can be organized into a pre-shipment checklist. For recurring orders, the approved sample and written defect definitions provide a repeatable reference.
Factory evidence provides context for production and export preparation without replacing product-specific inspection records.
Packaging and Private-label Options
| Packing Type | Reference Format | Confirmation Points |
|---|---|---|
| Bulk Ingredient | 1 x 10 kg carton with inner PE bag; 20 lb, 30 lb or 40 lb carton | Inner bag, carton strength, moisture resistance, grade and pallet plan |
| Foodservice | 4 x 2.5 kg, 2 x 5 kg or 10 x 1 kg | Portion size, seal, handling, label language and case pack |
| Retail Pack | 400 g, 500 g, 1 kg or agreed size | Film, artwork, barcode, nutrition panel, origin and importer details |
| Private Label | Buyer's printed bag and master carton | Artwork approval, batch number, dates, storage instruction and carton marks |
| Mixed Fruit Pack | Peach with compatible frozen fruits by formula | Blend ratio, cut compatibility, fill weight and product availability |
Certificate scope and validity are checked against the actual supplying factory, product and destination market.
Certificates, Documents and Traceability
We provide the product specification, COA by batch and normal commercial shipment documents according to the order. Health certificate, certificate of origin and other market files are coordinated when applicable.
Microbiological, pesticide-residue and heavy-metal reports can be reviewed against agreed limits. BRC, HACCP, ISO, KOSHER, HALAL, GAP or other certificate needs must be confirmed for the selected factory and order.
Batch coding connects production, packing, frozen storage and shipment records for buyer QA files and repeat-order control.
Export, Cold Chain and Loading
Frozen yellow peach halves should remain at -18 C or below. Temperature fluctuation and refreezing can increase clumping, ice growth, juice release, browning, breakage and texture loss.
Normally one 20 ft reefer. Smaller quantity or mixed loading depends on stock and packing.
Approximately 10-12 metric tons depending on carton, inner pack and pallet plan.
Approximately 22-25 metric tons according to packing and loading design.
Compatible frozen strawberry, mango, pineapple, berries or mixed fruits may be discussed.
The customer-market image provides general export context. Product, packing, carton-mark, batch and actual loading photos can be prepared separately for the confirmed shipment.
Crop Season and Year-round Frozen Supply
Fresh yellow peaches are generally harvested in summer, with the main crop period from June to August depending on variety and production area. Frozen stock can support year-round shipment subject to grade, cut form, packing and inventory. For annual programs, we recommend confirming target Brix, grade, packaging and shipment schedule before the new crop season.
Peach Flavor and Ingredient Value
Yellow peaches provide natural golden color, sweet-acid flavor and recognizable fruit aroma. For B2B applications, purchasing value also depends on shape, Brix, firmness, browning, broken ratio, drip and year-round frozen availability. Nutrition values vary by variety, maturity, crop and processing, so retail nutrition panels and claims should follow testing and destination-market labeling rules.
Why Work with GreenLand-food
We distinguish halves, slices, dices, chunks and processing grade before quotation.
We confirm Brix, maturity, firmness, color, browning, breakage, peel, pit fragments and frozen condition.
We review bulk, foodservice, retail and private-label details with the selected grade and cut.
We align QA files, shipment documents, batch evidence, cold chain and loading plan.
FAQ for Frozen Yellow Peach Buyers
1. What is the difference between yellow peach halves, slices and dices?
Halves are 1/2-cut pieces with stronger visual identity. Slices and dices suit portioned bakery, yogurt, fruit preparation and industrial uses.
2. Are the yellow peach halves IQF frozen?
Yes. Individual quick freezing helps maintain frozen separation and practical portioning, subject to proper cold-chain handling.
3. Are the peaches peeled and pitted?
The main halves product is normally peeled and pitted. Peel residue and pit-fragment tolerances are confirmed in the specification.
4. What Brix can you supply?
More than 12 degrees Brix can be discussed as a reference, but actual Brix depends on variety, maturity, crop and batch.
5. What cut sizes are available?
We can discuss halves, quarters, eighths, slices and 6x6, 10x10 or 15x15 mm dices, subject to production availability.
6. How is the broken-half ratio controlled?
We agree the definition, maximum tolerance and sampling method, then review cutting, sorting, freezing, packing and handling.
7. How do you control browning?
We use suitable maturity, fast handling, defect sorting and an agreed anti-browning process when required and legally acceptable.
8. How are pit fragments controlled?
Pitting-process control, visual sorting, foreign-material inspection and metal detection contribute to the agreed control plan.
9. Are frozen halves suitable for desserts and fruit cups?
Grade A halves can suit these uses when shape, color, broken ratio, firmness and thawing performance meet the buyer's trial.
10. Are peach dices suitable for yogurt?
Yes. Dices require a separate specification for cube size, Brix, color, drip and fruit-preparation performance.
11. What is the shelf life?
The reference is up to 24 months in unopened original packing at -18 C or below, subject to the confirmed order standard.
12. What packaging is available?
References include 10 kg, 20 lb, 30 lb and 40 lb bulk cartons; 2.5 kg, 5 kg and 1 kg foodservice packs; and 400 g, 500 g or 1 kg retail bags.
13. Can you produce private-label packaging?
Yes, subject to program volume and approval of film, artwork, barcode, language, importer details, dates and carton marks.
14. What is the MOQ and lead time?
The reference MOQ is one 20 ft reefer and lead time is around 15-21 days, subject to stock, season, packing and shipment plan.
15. Can yellow peaches ship in a mixed container?
Mixed loading with compatible frozen fruits may be discussed according to SKU quantity, carton size, stock and loading plan.
16. Are frozen peach halves the same as fresh peach after thawing?
No. They may soften and release juice after full thawing, so buyers should test them in the intended prepared application.
Send Inquiry for IQF Frozen Yellow Peach Halves
Please send the required form, cut size, Brix, grade, broken ratio, packing, destination port, estimated quantity, application and document list. We will review current stock, crop condition, private-label needs, loading plan and quotation.
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Technical specification · reference schedule
Frozen Yellow Peach Halves
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 |
|---|---|---|
| Dimensions - Yellow Peach Halves | 1/2 cut, peeled and pittedPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Dimensions - Chunks / Pieces | 15-25 mm or irregular processing piecesPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Raw Material / Origin | Selected fresh yellow peaches; China originPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Main Form | Peeled, pitted, 1/2-cut yellow peach halvesPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Related Forms | 1/4 quarters, 1/8 cuts, slices, 6 × 6 mm, 10 × 10 mm or 15 × 15 mm dices, chunks and processing pieces by confirmationPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Color / Flavor | Natural golden yellow and characteristic sweet-acid peach flavor; no abnormal browning, fermentation or off-odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Firm but tender for the intended process; maturity, thawing method and final application affect texturePublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Size-grade inspection | Use the selected diameter, length, piece mass or count-per-weight grade; state the proportion permitted outside the range. | Measure the named anatomical dimension; count and weigh the same representative sample. |
| 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 |
|---|---|---|
| Soluble Solids (°Brix) | >12 °BxTDS reference | Thawed sample; refractometer at 20°C. Selected form and grade must match this TDS reference. Applies to: IQF halves. |
| Brix | More than 12 degrees Brix as a possible reference, subject to variety, crop batch, sample and buyer specificationPublished reference | Measure representative prepared sample with a temperature-compensated refractometer. |
| 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. |
| Yeast & mould enumeration | Select separate yeast and mould criteria for the ordered grade and process; assess storage stability with the applicable product data. Codex | Report yeast and mould separately in CFU/g using validated matrix-specific methods. |
| 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 Yellow Peach frozen formats. |
| Shelf Life / Storage | Up to 24 months at -18 C or below in unopened original packing when agreedPublished 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 |
|---|---|---|
| Packing Type | Reference FormatPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Bulk Ingredient | 1 × 10 kg carton with inner PE bag; 20 lb, 30 lb or 40 lb cartonPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Retail Pack | 400 g, 500 g, 1 kg or agreed sizePublished reference | Check approved pack drawing, calibrated scale and production records. |
| Mixed Fruit Pack | Peach with compatible frozen fruits by formulaPublished 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 | Sorted, washed, peeled, pitted, cut, color controlled, IQF frozen, inspected, metal detected 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 | Confirm pitted/peeled style and grade halves separately from dice or irregular pieces. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| Declared route | Sorted, washed, peeled, pitted, cut, color controlled, IQF frozen, inspected, metal detected and packed | 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 |
|---|---|---|
| Ingredients / Additives | 100% yellow peach reference; any anti-browning treatment or additive status must be declared and agreed by orderPublished 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% yellow peach reference; any anti-browning treatment or additive status must be declared and agreed by orderTechnical 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 |
|---|---|---|
| Defect Controls | Broken ratio, peel residue, pit fragments, bruising, browning, insect damage, decay, clumps, surface ice and foreign matter by specificationPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Halved/quartered peach visual defects: Codex reference ceiling | Minor ≤25; major ≤8; serious ≤4; total ≤25 points per 30 drained halves or quartersExternal reference Codex | Classify and score defects in 30 drained halves or quarters using Table 2. Codex reference for quick-frozen Prunus persica L. peaches, excluding nectarines, offered for direct consumption. Products intended for further industrial processing are excluded; confirm selected cut before applying a style-specific limit. This row applies only to halved or quartered style. |
| Whole pits in non-whole peaches: Codex reference tolerance | ≤1 whole pit per 3 kg (sample-average basis)External reference Codex | Count whole pits separately; apply sample-average limit in section 3.3.6 rather than the 300 g visual-defect point sample. Codex reference for quick-frozen Prunus persica L. peaches, excluding nectarines, offered for direct consumption. Products intended for further industrial processing are excluded; confirm selected cut before applying a style-specific limit. All styles except unpitted whole peaches. |
| Intrinsic defect classification | Pit/fragment, peel where peeled, brown tissue and damaged or soft halves/cuts. | 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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