Black Fungus Strips
We supply IQF Frozen Black Fungus Strips and Frozen Wood Ear Mushroom Strips for global importers, Asian food distributors, hot pot chains, restaurant suppliers, central kitchens, ready meal factories, frozen mushroom brands and retail private label programs.
The product is made from selected cultivated black fungus, trimmed, cleaned, cut into strips, optionally blanched according to order needs, individually quick frozen and packed under frozen supply-chain control. It is an IQF frozen product, not dried black fungus, canned black fungus or brined black fungus.
Common specifications include 4-6 mm or 5-7 mm strip width with natural length. Customized strip width, thickness, root residue tolerance, foreign matter tolerance, broken piece tolerance, packing format and document requirements can be confirmed before quotation.
IQF Frozen Black Fungus Strips
Width 4-6 mm / 5-7 mm
Root and Foreign Matter Control
Bulk, Foodservice and Private Label Packing
Description
Technical Parameters
IQF Black Fungus Strips for Bulk, Foodservice and Private Label Orders
IQF Frozen Black Fungus Strips for Hot Pot, Foodservice and Food Processing
We supply IQF Frozen Black Fungus Strips and Frozen Wood Ear Mushroom Strips for global importers, Asian food distributors, hot pot chains, restaurant suppliers, central kitchens, ready meal factories, frozen mushroom brands and retail private label programs.
The product is made from selected cultivated black fungus, trimmed, cleaned, cut into strips, optionally blanched according to order needs, individually quick frozen and packed under frozen supply-chain control. It is an IQF frozen product, not dried black fungus, canned black fungus or brined black fungus.
Common specifications include 4-6 mm or 5-7 mm strip width with natural length. Customized strip width, thickness, root residue tolerance, foreign matter tolerance, broken piece tolerance, packing format and document requirements can be confirmed before quotation.
IQF Frozen Black Fungus Strips Width 4-6 mm / 5-7 mm Root and Foreign Matter Control Bulk, Foodservice and Private Label Packing
Product close-up helps confirm strip shape, dark color, frozen condition and visible root-control level before bulk quotation.
Black Fungus Strips, Wood Ear Mushroom or Dried Black Fungus?
Different markets use different names for black fungus products. Before quotation, GreenLand-food confirms the product type, processing method, cut style, packing and final application, so the order does not mix IQF frozen strips with dried, canned or brined products.
| Product Type | Key Feature | Target Channel |
|---|---|---|
| IQF Black Fungus Strips | Frozen strips or shredded type for foodservice and processing | Hot pot, central kitchen, ready meals, retail frozen packs |
| Frozen Wood Ear Mushroom Strips | Same product category in many export markets | Asian food distributors, restaurants, processing factories |
| Whole Frozen Black Fungus | Whole pieces or larger cuts | Foodservice, hot pot, premium visual applications |
| Dried Black Fungus | Dehydrated product, requires soaking before use | Dry goods distributors, ambient retail |
| Black Fungus Puree / Paste | Separate processed product | Sauce, filling or industrial processing |
| Canned / Brined Black Fungus | Shelf-stable or brined product | Ambient retail and canned food channels |
Available Forms, Strip Width and Cut Options
For frozen black fungus strips, the main procurement details are strip width, natural length, thickness, root removal, broken piece tolerance and foreign matter control. These should be confirmed before production.
Product image supports strip color, thickness and texture discussion for hot pot and foodservice orders.
Wood ear mushroom strip view helps compare strip shape, broken pieces and visible root residue.
IQF strip image helps processors assess free-flowing condition and application fit.
| Product Form | Suggested Specification | Application |
|---|---|---|
| Black Fungus Strips | Width 4-6 mm, natural length | Hot pot, stir-fry, soups, ready meals, foodservice |
| Black Fungus Strips | Width 5-7 mm, natural length | Restaurant supply, central kitchens, frozen retail packs |
| Thin Shredded Black Fungus | Customized narrow cut | Dumpling filling, prepared meals, industrial processing |
| Whole Black Fungus Pieces | Whole or large pieces | Hot pot, premium foodservice, retail packs |
| Broken / Industrial Grade | Controlled broken pieces | Soup base, dumpling filling, sauces, industrial use |
| Customized Cut | As per buyer requirement | Private label, central kitchen, formula development |
Core B2B Specifications
A clear specification helps your purchasing team compare strip width, root residue tolerance, packing, documents and repeat-order requirements. Final limits should follow buyer specification, destination market and order agreement.
| Product Name | IQF Frozen Black Fungus Strips / Frozen Wood Ear Mushroom Strips |
| Common Name | Black Fungus, Wood Ear Mushroom, Cloud Ear Fungus |
| Botanical Name | Auricularia polytricha / Auricularia spp., subject to raw material confirmation |
| Product Type | IQF frozen, not dried, not canned, not brined |
| Raw Material | Selected cultivated black fungus |
| Available Forms | Strips, shredded, sliced, whole pieces, broken pieces or customized |
| Main Form | Frozen black fungus strips |
| Strip Width | 4-6 mm, 5-7 mm or customized |
| Thickness | 2-3 mm or according to buyer requirement |
| Length | Natural length or customized cut length |
| Processing Method | Sorting, trimming, root removal, cleaning, cutting, optional blanching, IQF freezing, final inspection, metal detection and packing |
| Freezing Type | IQF, individually quick frozen |
| Color | Natural dark brown to black, without serious discoloration |
| Texture | Crunchy and elastic after cooking, not seriously soft or mushy |
| Flavor and Odor | Typical black fungus flavor, mild and clean, free from off-odor |
| Additives | No artificial colors, no preservatives unless requested and agreed |
| Defect Control | Root residue, hard root pieces, excessive stems, foreign matter, wood chips, substrate residue, broken pieces and discoloration controlled by agreed specification |
| Foreign Material | No visible foreign matter; metal detection before shipment |
| Packaging | 1x10 kg/ctn, 10x1 kg/ctn, 1x20 lb/ctn, 1x40 lb/ctn, 1x20 kg/ctn, tote bins or customized |
| Bulk Pack | 10 kg/carton, 20 lb/carton, 40 lb/carton, 20 kg/carton or customized |
| MOQ | 10-12 MT per item recommended; mixed container loading can be discussed |
| Loading Capacity | Approx. 10-12 MT / 20'RF; 18-25 MT / 40'RF depending on package and pallet requirement |
| Shelf Life | 24 months under -18°C or below |
| Storage | Keep frozen at -18°C or below |
| Supply Period | Available throughout the year according to production and inventory |
| Lead Time | Usually 15-21 days after order confirmation and deposit, subject to production schedule |
| Delivery | Reefer container by sea |
| Loading Port | Xiamen, Qingdao, Dalian or according to production origin |
| Certificates | HACCP, ISO, BRC, HALAL, KOSHER, FDA registration and organic support according to factory availability |
| Documents | Specification sheet, COA, packing list, commercial invoice, certificate of origin, health certificate and loading photos upon request |
Common Buyer Risks and Our Quality Control Points
For IQF frozen black fungus strips, purchasing teams usually care about strip width, root residue, hard pieces, substrate residue, wood chips, foreign matter, broken pieces, black color, texture after cooking, clumping, packing accuracy and cold-chain stability. We control these points before production, during processing and before shipment.
| Buyer Concern | Product or Order Risk | GreenLand-food Control | Buyer Result |
|---|---|---|---|
| Wrong product type | Frozen strips may be confused with dried, canned, brined or whole black fungus. | We confirm frozen strips, whole pieces, shredded type or dried black fungus before quotation. | Product identity is clear before sampling. |
| Strip width mismatch | Hot pot, filling and ready meal lines may receive the wrong cut. | We confirm 4-6 mm, 5-7 mm or customized width before production. | Repeat orders follow the agreed cut standard. |
| Root residue or hard root pieces | Hard pieces may affect texture and buyer QA approval. | We use root removal, trimming and final inspection according to buyer tolerance. | Root residue tolerance is defined before production. |
| Substrate residue, wood chips or sand | Visible residue can create complaint risk. | We control cleaning, sorting and final inspection before packing. | Foreign matter risk is reduced and documented by batch. |
| Broken piece rate | Retail packs or hot pot channels may lose visual grade. | We control cutting, handling, freezing and final inspection by agreed tolerance. | Broken piece tolerance is clear for repeat orders. |
| Soft texture after heating | Foodservice and prepared meal buyers may need stable bite. | We confirm raw material, strip thickness, optional blanching and final application. | Texture expectation is connected to the order specification. |
| Clumping or excessive ice | Bulk cartons are difficult to portion or repack. | We control draining, IQF freezing, frozen storage and loading temperature. | Free-flowing condition supports foodservice and industrial use. |
| Incorrect retail label or carton mark | Private label shipment may face receiving or clearance issues. | We review artwork, barcode, net weight, carton marks and packing list before packing. | Packing and documents match the confirmed order. |
| Missing QA files | Buyer import or supplier approval files may be incomplete. | We coordinate COA, microbiological report, pesticide residue report, heavy metal report and batch records by order needs. | QA and import files are easier to review. |
How We Process IQF Frozen Black Fungus Strips
1. Raw Material Sorting
We confirm raw material type, color, thickness and defect level before processing.
We confirm raw material type, color, thickness and defect level before processing.
2. Root Removal and Trimming
We remove hard roots, substrate residue, wood chips and unsuitable pieces.
We remove hard roots, substrate residue, wood chips and unsuitable pieces.
3. Cleaning
We clean the black fungus to reduce visible soil, sand and foreign matter.
We clean the black fungus to reduce visible soil, sand and foreign matter.
4. Cutting into Strips
We cut into 4-6 mm, 5-7 mm or customized width according to buyer specification.
We cut into 4-6 mm, 5-7 mm or customized width according to buyer specification.
5. Optional Blanching
We discuss blanching according to texture, application and factory process.
We discuss blanching according to texture, application and factory process.
6. IQF Freezing
We individually quick freeze the strips to reduce clumping and support portion control.
We individually quick freeze the strips to reduce clumping and support portion control.
7. Final Inspection
We inspect strip width, root residue, hard pieces, broken pieces, color, clumps and foreign matter.
We inspect strip width, root residue, hard pieces, broken pieces, color, clumps and foreign matter.
8. Metal Detection and Packing
We pass product through metal detection before bulk, foodservice or retail packing.
We pass product through metal detection before bulk, foodservice or retail packing.
9. Cold Storage and Loading
We store at -18°C or below and ship by reefer container.
We store at -18°C or below and ship by reefer container.
Equipment image supports IQF freezing, packing and export production communication.
Production Video
We keep the production video as a separate evidence module so your purchasing team can review the handling and processing context without mixing video content into the specification table.
Quality Standards for Export Orders
Final microbiological limits, pesticide residue requirements, heavy metal limits, strip width tolerance, root residue tolerance, broken piece tolerance and foreign matter tolerance can be confirmed according to buyer specification and destination market requirements.
| Control Item | Suggested Standard |
|---|---|
| Appearance | Clean black fungus strips, typical shape, no serious defects |
| Color | Natural dark brown to black, serious discoloration controlled |
| Odor and Flavor | Typical black fungus flavor, free from off-odor |
| Strip Width | According to agreed specification |
| Thickness | According to buyer requirement |
| Root Residue | Controlled according to buyer tolerance |
| Hard Pieces | Controlled by trimming, sorting and final inspection |
| Substrate / Wood Chips | Visible residue controlled by cleaning and inspection |
| Broken Pieces | Controlled according to buyer tolerance |
| Texture After Cooking | Typical crunchy and elastic texture, not seriously soft or mushy |
| Foreign Material | No visible foreign matter; metal detection before packing |
| Clumps | Not seriously clumped; free-flowing condition checked by order needs |
| Pesticide Residue | According to destination market or customer standard |
| Heavy Metals | According to destination market or customer standard |
| Microbiological Item | Reference Limit |
|---|---|
| TPC | ≤ 100,000 cfu/g |
| Coliforms | ≤ 1,000 cfu/g |
| E. coli | ≤ 100 cfu/g |
| Yeast and Mold | ≤ 100 cfu/g |
| Salmonella | Negative / 25 g |
| Listeria monocytogenes | Negative / 25 g |
| Heavy Metal Item | Reference Limit |
|---|---|
| Tin | ≤ 250 mg/kg |
| Zinc | ≤ 100 mg/kg |
| Copper | ≤ 10 mg/kg |
| Lead | ≤ 1 mg/kg |
| Mercury | ≤ 0.02 mg/kg |
Bulk, Foodservice and Retail Packaging Options
We prepare bulk cartons, foodservice packs, industrial packs, retail bags, tote bins and private label packing according to net weight, carton strength, label language, barcode, carton marks and destination market requirements.
| Packing Type | Common Format | Target Buyer |
|---|---|---|
| Bulk Pack | 1x10 kg/ctn, 1x20 lb/ctn, 1x40 lb/ctn, 1x20 kg/ctn | Importers, food factories, repackers, distributors |
| Foodservice Pack | 4x2.5 kg/ctn, 5 kg bag, 10 kg carton | Hot pot chains, restaurants, catering, central kitchens |
| Retail Pack | 400 g, 500 g, 1 kg, 2.5 kg retail bag | Supermarkets and frozen mushroom brands |
| Industrial Pack | 20 kg carton, 40 lb carton, tote bins or customized | Ready meal factories, dumpling factories, soup and sauce processors |
| Private Label | Printed retail bag plus master carton | OEM buyers and retail brands |
| Mixed Container | Black fungus strips with other frozen mushrooms or vegetables | New SKU testing and container planning |
Packing image evidence supports retail bag, bulk carton and private label planning.
Application Scenarios
We discuss the strip specification by channel because hot pot, ready meals, dumpling filling and retail packs may require different width, texture, broken piece tolerance, packing format and documents.
Hot Pot Chains
Strip width, natural length, color and root residue tolerance affect serving appearance and texture.
Strip width, natural length, color and root residue tolerance affect serving appearance and texture.
Asian Restaurant Supply
Foodservice pack, portion control and free-flowing condition support repeated foodservice operation.
Foodservice pack, portion control and free-flowing condition support repeated foodservice operation.
Soup and Broth Processing
Texture after heating, broken piece tolerance and foreign matter control are key order points.
Texture after heating, broken piece tolerance and foreign matter control are key order points.
Ready Meals and Meal Kits
Strip width, package size, batch documents and cold-chain delivery help repeat production.
Strip width, package size, batch documents and cold-chain delivery help repeat production.
Dumpling and Dim Sum Filling
Thin shredded cuts, broken grade and root-control tolerance can be discussed for filling factories.
Thin shredded cuts, broken grade and root-control tolerance can be discussed for filling factories.
Frozen Mushroom Mixes
Black fungus strips can be matched with other frozen mushrooms or vegetables for mixed SKUs.
Black fungus strips can be matched with other frozen mushrooms or vegetables for mixed SKUs.
Retail Frozen Packs
Visual grade, retail bag design, barcode and carton marks should be reviewed before packing.
Visual grade, retail bag design, barcode and carton marks should be reviewed before packing.
Wholesale and Repacking
Bulk packing, carton strength, mixed container plan and document package help distribution buyers manage SKUs.
Bulk packing, carton strength, mixed container plan and document package help distribution buyers manage SKUs.
Cold Chain and Container Loading
IQF frozen black fungus strips should be stored and transported at -18°C or below. Stable frozen temperature helps reduce thawing, refreezing, clumping, package deformation and quality loss during long-distance shipment.
| Logistics Item | Recommendation |
|---|---|
| Storage Temperature | -18°C or below |
| Shipping Method | Reefer container by sea |
| 20'RF Loading | Approx. 10-12 MT depending on packing and pallet requirement |
| 40'RF Loading | Approx. 18-25 MT depending on packing and pallet requirement |
| Mixed Loading | Available according to SKU, MOQ and production plan |
| Loading Proof | Product photos, carton photos and loading photos available upon request |
| Documents | Packing list, commercial invoice, COA, certificate of origin and health certificate |
Why Global Buyers Work with GreenLand-food
Product Matching
We help confirm black fungus strips, shredded fungus, whole pieces, industrial grade or retail grade according to final application.
We help confirm black fungus strips, shredded fungus, whole pieces, industrial grade or retail grade according to final application.
IQF Processing Control
We focus on strip width, root residue, hard pieces, substrate residue, color, texture, broken pieces, foreign matter, clumping and frozen storage stability.
We focus on strip width, root residue, hard pieces, substrate residue, color, texture, broken pieces, foreign matter, clumping and frozen storage stability.
Packing Flexibility
Bulk cartons, foodservice packs, retail bags, tote bins and private label packaging can be arranged according to order requirement.
Bulk cartons, foodservice packs, retail bags, tote bins and private label packaging can be arranged according to order requirement.
Application-Based Specification
We confirm whether the product is for hot pot, soup, dumpling filling, ready meals, retail packs, foodservice or industrial processing before production.
We confirm whether the product is for hot pot, soup, dumpling filling, ready meals, retail packs, foodservice or industrial processing before production.
Export Documents
We provide specification sheet, COA, packing list, invoice, certificate of origin, health certificate and loading photos according to order needs.
We provide specification sheet, COA, packing list, invoice, certificate of origin, health certificate and loading photos according to order needs.
B2B Communication
We confirm product form, strip width, root residue tolerance, packaging, destination market, labeling and document requirements before order execution.
We confirm product form, strip width, root residue tolerance, packaging, destination market, labeling and document requirements before order execution.
Factory image supports processing, packing and export capability communication.
Certificates and Export Documents Available
For IQF frozen black fungus strip export orders, we coordinate factory certificates and order-related export documents according to market requirements, factory availability and order agreement.
HACCP / ISO / BRC support according to factory availability HALAL / KOSHER support when available FDA registration support if required by order Organic support according to factory and raw material availability Product specification sheet and COA Pesticide residue report when required Heavy metal report when required Microbiological test report when required GMO statement and allergen statement when required HACCP process flow and certificate of conformance when required Packing list and commercial invoice Certificate of origin and health certificate Loading photos and carton mark confirmation Batch information and private label packing confirmation
Before shipment, we can provide product photos, carton marks, loading photos and document confirmation to reduce communication risk and improve import clearance file preparation.
Certificate and buyer-market evidence helps explain document and export support for B2B orders.
FAQ for IQF Frozen Black Fungus Strips
Are Black Fungus Strips the same as Wood Ear Mushroom Strips?
In many B2B markets, black fungus is also called wood ear mushroom or cloud ear fungus. The exact raw material name and botanical reference can be confirmed before quotation.
Are these products frozen or dried?They are IQF Frozen Black Fungus Strips. They are different from dried black fungus, canned black fungus or brined black fungus.
What strip widths can you supply?Common strip width options include 4-6 mm and 5-7 mm. Customized width can be discussed according to buyer requirement.
What does natural length mean?Natural length means the strip length follows the natural size and cutting result of the raw material instead of a fixed short cut. Fixed length can be discussed if required.
Can you control root residue and hard pieces?Yes. Root residue, hard root pieces and substrate residue can be controlled through trimming, cleaning, sorting and final inspection according to buyer tolerance.
Are the black fungus strips blanched before freezing?Optional blanching can be discussed according to buyer application, texture requirement and factory process.
Is the product IQF frozen?Yes. The product is individually quick frozen to help reduce clumping and support portion control.
How do you control foreign matter?We control visible foreign matter through sorting, cleaning, final inspection and metal detection before packing.
What packaging can you supply?We can supply 1x10 kg/ctn, 10x1 kg/ctn, 1x20 lb/ctn, 1x40 lb/ctn, 1x20 kg/ctn, retail bags, tote bins and customized packaging.
Can you supply retail private label packaging?Yes. We review retail bags, master cartons, barcode, carton marks and private label artwork according to buyer requirements.
What is the shelf life?The typical shelf life is 24 months when stored at -18°C or below.
Can I mix frozen black fungus strips with other frozen mushrooms or vegetables in one container?Yes. Mixed container loading can be discussed depending on product availability, MOQ and final loading plan.
What documents can you provide?We can provide specification sheet, COA, packing list, commercial invoice, certificate of origin, health certificate, loading photos and other documents according to destination market requirements.
What information should I provide for quotation?Please provide product form, strip width, root residue tolerance, packaging, quantity, destination port, certification requirements and private label needs.
Request a Quotation for IQF Frozen Black Fungus Strips
Tell us your required product form, strip width, root residue tolerance, packaging, quantity, destination port and certification requirements. Our team will help confirm the specification, loading plan and quotation for your market.
Product form and strip width Natural length or fixed cut Root residue tolerance Broken piece and foreign matter tolerance Packing and private label needs Quantity, destination port and documents
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Technical specification · reference schedule
Frozen Black Fungus Strips
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.
Form: Strips
Product category: Frozen Black Fungus
01 / Physical & Sensory
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Dimensions - Black Fungus Strips | Width 4-6 mm, natural lengthPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Dimensions - Black Fungus Strips | Width 5-7 mm, natural lengthPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Botanical Name | Auricularia polytricha / Auricularia spp., subject to raw material confirmationPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Related form options | Strips, shredded, sliced, whole pieces, broken pieces or customizedPublished reference | The selected form shown above governs this schedule. Other published forms require their own cut, process and acceptance specification. |
| Main Form | Frozen black fungus stripsPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Thickness | 2-3 mm or according to buyer requirementPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Length | Natural length or customized cut lengthPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color | Natural dark brown to black, without serious discolorationPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Crunchy and elastic after cooking, not seriously soft or mushyPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor and Odor | Typical black fungus flavor, mild and clean, free from off-odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Appearance | Clean black fungus strips, typical shape, no serious defectsPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Color | Natural dark brown to black, serious discoloration controlledPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Odor and Flavor | Typical black fungus flavor, free from off-odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture After Cooking | Typical crunchy and elastic texture, not seriously soft or mushyPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Cross-section & length distribution | Report cross-section, length fractions and short/sliver material separately for the selected strip grade. | Gauge both cross-section axes and sort a representative frozen sample by the agreed length bands. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Root Residue | Controlled according to buyer tolerancePublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Pesticide Residue | According to destination market or customer standardPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Heavy Metals | According to destination market or customer standardPublished reference | Challenge the actual packed product on the selected line with validated test pieces. |
| Codex reference: mineral impurities | ≤0.2 % m/mExternal reference Codex | Residue insoluble in hydrochloric acid after ashing; use relevant CXS 234-1999 method. No fixed sample mass stated in §3.3.6. Only a single-species quick-frozen edible-fungus SKU meeting CXS 38 §2.1.12: cleaned, washed and blanched before freezing. Confirm botanical species and blanching route; unblanched supply is outside this definition. |
| Prepared yield / water release | Evaluate thawed or cooked yield under one agreed preparation protocol; differentiate natural exudate from added water or loose ice. | Report initial mass, preparation conditions, drained edible mass and yield percentage. |
| 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 |
|---|---|---|
| TPC | ≤ 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. |
| Coliforms | ≤ 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. |
| E. coli | ≤ 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. |
| Yeast and Mold | ≤ 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 | Negative / 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 | Negative / 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. |
| 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 |
|---|---|---|
| Storage | Keep frozen at -18°C or belowPublished 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 |
|---|---|---|
| Bulk Pack | 10 kg/carton, 20 lb/carton, 40 lb/carton, 20 kg/carton or customizedPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf Life | 24 months under -18°C or belowPublished 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 |
|---|---|---|
| Processing Method | Sorting, trimming, root removal, cleaning, cutting, optional blanching, IQF freezing, final inspection, metal detection and packingPublished 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 edible species and hydration/cooking route; inspect attachment trimming and cavity washing. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| Blanching / enzyme inactivation | Time and temperature are product- and cut-specific; confirm residual-enzyme endpoint when relevant. Codex | Record validated line set-points and product sample test; assess colour and texture after treatment. Only classify as a CCP when the site's HACCP plan identifies it as one. |
| Cooling and dewatering | Control prompt cooling and surface-water removal before IQF to avoid clumping and loose ice. Codex | Review line time/temperature record, draining check and frozen separation. |
| 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 |
|---|---|---|
| Additives | No artificial colors, no preservatives unless requested and agreedPublished 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 | List every ingredient and its declared role for the selected SKU; verify any added sugar, oil, coating, seasoning or glazing medium. | Approved formula and supplier declarations. |
| 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 Control | Root residue, hard root pieces, excessive stems, foreign matter, wood chips, substrate residue, broken pieces and discoloration controlled by agreed specificationPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Foreign Material | No visible foreign matter; metal detection before shipmentPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Substrate / Wood Chips | Visible residue controlled by cleaning and inspectionPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Broken Pieces | Controlled according to buyer tolerancePublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Foreign Material | No visible foreign matter; metal detection before packingPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Clumps | Not seriously clumped; free-flowing condition checked by order needsPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Codex reference: organic impurities of vegetable origin | ≤0.02 % m/mExternal reference Codex | Vegetable-origin admixture as defined in §2.2.6; no fixed sample mass stated in §3.3.6. Only a single-species quick-frozen edible-fungus SKU meeting CXS 38 §2.1.12: cleaned, washed and blanched before freezing. Confirm botanical species and blanching route; unblanched supply is outside this definition. |
| Intrinsic defect classification | Root attachment, substrate, grit, coarse hard pieces and deteriorated tissue. | 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 |
|---|---|---|
| Species and source identity | Link declared edible species, cultivated/wild status and source lot to the packing lot; retain component identity for a blend. Codex | Reconcile source declaration, intake record and final ingredient statement. |
| 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. |
Order approval: Confirm the selected form and grade, ingredient formula, intended use, destination market, packing, sampling plan and test panel. The signed specification controls acceptance; the identified lot COA reports actual results.
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