Chopped Button Mushrooms
Description
Technical Parameters
IQF Diced Button Mushrooms for Food Manufacturing
We supply IQF frozen diced button mushrooms for importers, food manufacturers, distributors, central kitchens, foodservice operators and private-label programs. The raw material is cultivated white button mushroom, Agaricus bisporus, grown in controlled mushroom houses on prepared and pasteurized compost substrate.
The standard commercial cut is 10×10×10 mm. Alternative cuts include 6 mm, 9.5 mm, 12 mm and approximately 19-20 mm. Fresh IQF and Blanched IQF options are quoted separately because they differ in color, texture, ingredient declaration and moisture release.
Send your cut size, processing type, cap-to-stem ratio, packing, quantity, destination, application and test list. We will review plant capability, current-lot photos, COA scope and the reefer loading plan before quotation.
Original whole-mushroom image retained as raw-material evidence; diced size is governed by the HTML specification and approved lot sample.
What We Supply as IQF Diced Button Mushrooms
Diced button mushrooms differ from sliced, quartered and random pieces. A diced order must define the nominal cube size, accepted dimensional range, uniform-piece percentage, fines, oversized pieces, cap-to-stem ratio and processing type.
Small particles for sauces, fillings and fine prepared-food distribution.
Standard industrial cut for pizza, soup, sauces and ready meals.
Medium pieces for soups, stews, foodservice and vegetable mixtures.
Large visible pieces for prepared meals and foodservice applications.
Sliced, quartered, caps-only and random pieces use separate product codes. They are not interchangeable with the diced specification.
Frozen-mushroom supply capability supports food manufacturing, foodservice and private-label sourcing programs.
IQF Button Mushroom Dice Supply at a Glance
White button / white champignon, Agaricus bisporus.
6, 9.5, 10, 12 and approximately 19-20 mm.
Fresh IQF or Blanched IQF; roasted/sautéed by order.
pH 6.00-6.80; moisture 88-93%; dry matter 7-12%.
Bulk, foodservice, retail and industrial tote options.
Specification, COA, reports, declarations and traceability by order.
Buyer Risks and GreenLand-food Controls
Button-mushroom orders can fail when diced and sliced forms are confused, cap/stem ratio is undefined, Fresh and Blanched IQF are treated as equivalent, or color and drip-loss expectations are not tested. We convert those risks into measurable order points.
| Buyer Concern | Reference Acceptance Point | Our Control | Buyer Evidence |
|---|---|---|---|
| 10 mm cut consistency | Target ≥90% within approximately 8-12 mm | Cutting setting, screening and sample measurement | Approved sample and size result |
| Stem-heavy composition | Reference cap-to-stem ratio 70:30 ±10% | Raw-material grading and weight-based composition check | Composition inspection record |
| Color mismatch | Fresh IQF or Blanched IQF color standard | Maturity, washing, blanching and color sorting | Current-lot frozen and thawed photos |
| Excessive water release | Lot-specific thaw drip and cooking-loss target | Processing selection, draining, freezing and application test | Validated lot performance result |
| Compost and soil | Visible compost, casing soil and root substrate absent | Trimming, washing, sorting and finished-product inspection | Foreign-material inspection record |
IQF Frozen Diced Button Mushroom Specifications
The following values are a commercial quotation baseline. Binding limits require confirmation by the supplying plant, approved sample, signed specification, processing type and destination-market requirements.
| Specification Item | Commercial Reference |
|---|---|
| Product / Botanical Name | IQF Frozen Diced Button Mushrooms / Agaricus bisporus |
| Origin / Cultivation | Shandong, China, subject to lot; controlled mushroom houses using prepared and pasteurized compost substrate |
| Product Form / Standard Cut | Diced / 10×10×10 mm |
| Available Cuts | 6×6×6 mm; 9.5×9.5×9.5 mm; 10×10×10 mm; 12×12×12 mm; approximately 19-20 mm |
| 10 mm Tolerance | Proposed ≥90% within approximately 8-12 mm; fines below 5 mm ≤5%; oversize ≤5% |
| Processing Options | Fresh IQF / Unblanched; Blanched IQF; roasted or sautéed by order |
| Cap / Stem | Reference 70:30 ±10% by weight; Premium cap-rich ≥80%; caps-only by quotation; woody/hard stem ≤1% |
| Raw Mushroom Reference | Cap diameter approximately 20-50 mm before dicing; stem length approximately 10 mm maximum before cutting |
| pH / Moisture / Dry Matter | pH 6.00-6.80; moisture 88-93%; dry matter 7-12% |
| Brix / TSS | Not used as a standard commercial acceptance parameter; lot-specific TSS only by request |
| Color | Fresh IQF: white to cream with natural gray-brown gill color; Blanched IQF: cream to light tan |
| Texture / Damage | Tender and meaty; excessively soft/fibrous/rubbery ≤10%; mechanically damaged/ragged ≤10% |
| Color Defects | Brown/abnormally discolored ≤5%; excessively dark gill material ≤5% for Premium light-color grade |
| Frozen / Thaw Performance | Clumps over three pieces ≤5%; free ice ≤1%; proposed Fresh IQF thaw drip ≤15%; Blanched IQF ≤10%, by validated lot test |
| Foreign Material | Compost, casing soil, substrate root base, decay, insects/larvae, glass, metal, plastic and stones absent |
| Packing | 10 kg, 20 lb or 20 kg carton; foodservice packs; 400 g-1 kg retail; approximately 600 kg tote by order |
| MOQ / Loading | Reference MOQ 12 MT; 20RF approximately 10-12 MT; 40RF approximately 22-24 MT |
| Port / Lead Time | Qingdao, China, subject to production site; approximately 15-21 days after deposit and packing confirmation |
| Storage / Shelf Life | At or below -18°C; ideal -18°C to -23°C; loading at -18°C or below; 24 months in original unopened packing |
| Documents | Specification, COA, microbiology, residues/heavy metals, ingredient declaration, certificates, packing list and traceability records by order |
Specification note: Mushroom color, moisture, dry matter and thaw performance vary by raw material, processing type and production lot. We confirm binding requirements through the approved sample, final specification and sales contract.
Dice Size and Cutting Uniformity
The declared dice size is the cutting target, not an exact dimension for every cap and stem piece. We therefore combine the nominal cut with an accepted range, uniform-piece percentage, fines, oversize and ragged-piece allowance.
10×10×10 mm.
Approximately 8-12 mm.
Minimum 90% target.
Maximum 5% each.
Specification matching separates diced, sliced, whole and other mushroom forms before quotation.
Cap-to-Stem Ratio and Raw Mushroom Selection
Diced product can include cap and stem material. A stem-heavy mix can differ in color, texture, water release and perceived value from a cap-rich grade.
Reference 70:30 ±10% cap-to-stem by weight.
Minimum 80% cap material target.
Subject to raw-material availability and quotation.
Proposed maximum 1% by weight.
These composition values are proposed commercial standards and require production-line confirmation before becoming contractual limits.
Original whole-mushroom image retained for cap diameter, maturity, gill and stem-condition review.
pH, Moisture and Dry-Matter Control
For diced button mushrooms, pH, moisture and dry matter are more commercially useful than fruit-style Brix. We do not invent a sweetness value for mushroom procurement.
6.00-6.80.
88-93%.
7-12%.
Only when specifically requested.
pH is measured on a representative thawed homogenate. Moisture uses a validated gravimetric method, with dry matter calculated from the measured moisture result.
Fresh IQF vs. Blanched IQF Button Mushrooms
| Processing Type | Commercial Difference | Application Direction |
|---|---|---|
| Fresh IQF / Unblanched | Natural flavor; greater color variation and moisture release | Soups, sauces and products using natural mushroom liquid |
| Blanched IQF | Brief heat treatment reduces enzyme activity and supports color stability | Ready meals, pizza and light-color applications |
| Roasted / Grilled IQF | Stronger flavor and typically lower subsequent moisture release | Pizza, entrées and high-flavor foodservice |
| Sautéed IQF | Pre-cooked texture and declared seasoning/ingredients | Convenience meals and value-added sauces |
The quotation must identify the processing type. These paths are not interchangeable and any blanching aid, acid, salt, calcium salt or seasoning must appear in the approved ingredient declaration.
Color, Browning and Processing Control
Fresh IQF mushrooms naturally show more color variation than blanched product. Blanched product is assessed for even heat treatment and excessive browning.
White to cream surface; natural gray-brown gills permitted.
Cream to light tan with even treatment.
Proposed maximum 5%.
Fresh IQF option: 100% mushroom with no added salt, sugar, preservative or browning-control ingredient. Treated option: all processing ingredients must be declared.
Product-selection evidence supports matching mushroom form, processing path and grade to the final application.
Thaw Drip, Cooking Loss and Application Performance
Frozen button mushrooms naturally release water during thawing and cooking. We evaluate thaw drip, cooking loss, texture and final yield according to the intended formulation rather than judging only the frozen appearance.
Proposed target ≤15% by validated lot test.
Proposed target ≤10% by validated lot test.
Maximum 5% / 1%.
Maximum 10% by weight.
Cleaning and sorting evidence supports compost, soil, root-base, damaged-piece and foreign-material control.
Physical Defect and Foreign-Material Control
Maximum 10%.
Maximum 10%.
Absent.
Absent.
Microbiological and Intended-Use Control
Standard Fresh IQF and Blanched IQF diced button mushrooms are intended for cooking, food manufacturing or further processing. Ready-to-eat status must not be assumed without a validated process, microbiological program and destination-market documentation.
| Reference Test | Reference Limit |
|---|---|
| Aerobic Plate Count | ≤50,000 CFU/g |
| Coliforms | ≤200 CFU/g |
| E. coli / Non-O157 STEC | <10 CFU/g each |
| Coagulase-Positive Staphylococcus aureus | <10 CFU/g |
| Yeast and Mould | ≤200 CFU/g |
| Salmonella / Listeria monocytogenes | Absent in 25 g |
We finalize the test list and limits according to processing type, destination, intended use, facility capability and signed specification.
Residue and Contaminant Control
Pesticide MRLs and cultivated-mushroom contaminant limits differ by destination market. We confirm the target country, commodity category, customer risk program and laboratory scope rather than publishing one permanent global heavy-metal table.
Destination-market MRLs and buyer specification.
Lead, cadmium, mercury and other items by applicable market limits.
Accredited laboratory report arranged when contracted.
Controlled Cultivation and Year-Round Production
Commercial white button mushrooms are cultivated in controlled mushroom growing houses, not ordinary open-air fields. Temperature, humidity and ventilation are managed while mushrooms grow on prepared and pasteurized compost substrate.
The commercial reference origin is Shandong, China, subject to the actual production lot. Controlled cultivation supports year-round production, while frozen supply remains subject to factory schedule and stock.
Mushroom processing evidence supports cleaning, trimming, cutting, freezing and commercial supply planning.
How We Process IQF Diced Button Mushrooms
Lot, maturity, cap size, color and defects.
Root base, compost and hard stem removed.
Validated cleaning and rinsing.
Cut to the confirmed nominal size.
Included only for Blanched IQF orders.
Rapid freezing for separate pieces.
Size, color, texture, clumps and foreign matter.
Weight, seal, code, carton and cold storage.
Mushroom quality-control evidence supports processing checks, inspection records and order verification.
Quality Control from Raw Mushroom to Export Carton
Cap maturity, color, gills, stem, decay and substrate.
Nominal size, range, fines, oversize and cap/stem ratio.
Fresh or Blanched IQF, color, moisture and temperature.
Clumps, free ice, weight, seal, code, carton and label.
Applications for IQF Diced Button Mushrooms
10 or 12 mm Blanched/roasted; moisture release, color and distribution.
6 or 10 mm Fresh IQF; natural flavor, liquid release and dosing.
10-20 mm; texture, cooking loss and visible-piece distribution.
6 or 10 mm; cap/stem ratio, fines and moisture management.
10 or 12 mm; size compatibility, color and mixed-container planning.
Cut and process matched to kitchen yield, portioning and preparation.
Button Mushroom Processing Video
The existing media is retained as a general processing reference. Request current-facility and current-lot footage when production-line confirmation is required for an order.
Bulk Packing and Private-Label Options
10 kg, 20 lb or 20 kg carton.
500 g, 1 kg, 2 lb, 2.5 kg and 5 kg formats.
400 g, 500 g, 1 kg or agreed printed packs.
Approximately 600 kg tote by order.
We confirm artwork, barcode, language, ingredient declaration, nutrition panel, carton marks and approval timing before production.
Packing evidence supports bulk, foodservice, retail and private-label planning for frozen mushroom orders.
Frozen-mushroom cold-chain evidence supports storage, reefer planning and shipment continuity.
Frozen Storage and Reefer Shipping
We store and transport frozen diced mushrooms at or below -18°C, with an ideal frozen-storage range of approximately -18°C to -23°C. Before loading, we verify container cleanliness, cartons, lot, quantity, labels, seal number and product temperature.
The reference MOQ is 12 MT. A 20-foot reefer loads approximately 10-12 MT and a 40-foot reefer approximately 22-24 MT, subject to packing and pallets. Qingdao is the reference port, subject to the actual production site, with a normal 15-21 day planning window.
Certifications, Documents and Batch Traceability
We review BRCGS, HACCP, ISO 22000, Kosher, Halal, Organic certification and FDA Food Facility Registration against the applicable facility, product scope, destination and order. We do not describe FDA registration as product certification.
Review batch traceability | Review audit and inspection support | Review certification documents
Why Source Diced Button Mushrooms through GreenLand-food
We separate diced, sliced, quartered, whole and random pieces.
We distinguish Fresh, Blanched, roasted and sautéed IQF.
We control color, cap/stem ratio, moisture release, soil and texture.
We coordinate samples, COA, reports, traceability and loading records.
Compare frozen button mushroom forms | Review frozen mushroom solutions
Frequently Asked Questions About IQF Diced Button Mushrooms
Is the product diced or sliced?
The primary product is diced. Sliced mushrooms use a separate code, thickness and specification.
What dice sizes are available?
Available references include 6, 9.5, 10, 12 and approximately 19-20 mm.
What is the tolerance for 10 mm dice?
The proposed target is at least 90% within approximately 8-12 mm, with fines and oversize each limited to 5%.
Are both caps and stems included?
Yes. The proposed standard ratio is 70:30 ±10% by weight. Cap-rich and caps-only grades require separate confirmation.
What is the mushroom Brix?
Brix is not a standard commercial acceptance criterion for diced mushrooms. We use pH, moisture, dry matter, color and performance.
What are the pH, moisture and dry-matter ranges?
The references are pH 6.00-6.80, moisture 88-93% and dry matter 7-12%.
What is the difference between Fresh and Blanched IQF?
Fresh IQF retains more natural flavor and moisture release. Blanching reduces enzyme activity and supports color stability.
How is mushroom color controlled?
We use separate Fresh and Blanched IQF color standards and inspect browning, dark gills and treatment uniformity.
How are compost and casing soil controlled?
We control trimming, washing, sorting and finished-product inspection; visible compost, soil and substrate root base must be absent.
Will mushrooms release water after thawing?
Yes. Moisture release is natural. We recommend lot-specific thaw-drip and cooking-yield testing for the intended application.
Are processing ingredients used?
Fresh IQF can be 100% mushroom. Blanching aids, acids, salts or other ingredients must be declared when used.
Is the product ready to eat?
Fresh and ordinary Blanched IQF products are intended for cooking or further processing unless a validated ready-to-eat program is documented.
What microbiological limits apply?
Reference limits are shown above and finalized according to processing type, destination, intended use and contract.
What is the MOQ?
The reference MOQ is 12 MT. Mixed frozen-product loading can be reviewed according to production and compatibility.
What documents and inspection support are available?
We coordinate specifications, COA, reports, declarations, certificates, traceability and third-party inspection by order.
Request an IQF Diced Button Mushroom Specification
Please send the information below. We will review the suitable cut, processing type, plant capability, document scope and reefer plan before preparing the quotation.
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Technical specification · reference schedule
Frozen Chopped Button Mushrooms
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 |
|---|---|---|
| Product / Botanical Name | IQF Frozen Diced Button Mushrooms / Agaricus bisporusPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Origin / Cultivation | Shandong, China, subject to lot; controlled mushroom houses using prepared and pasteurized compost substratePublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Product Form / Standard Cut | Diced / 10 × 10 × 10 mmPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Available Cuts | 6 × 6 × 6 mm; 9.5 × 9.5 × 9.5 mm; 10 × 10 × 10 mm; 12 × 12 × 12 mm; approximately 19-20 mmPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Cap / Stem | Reference 70:30 ±10% by weight; Premium cap-rich ≥80%; caps-only by quotation; woody/hard stem ≤1%Published reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Color | Fresh IQF: white to cream with natural gray-brown gill color; Blanched IQF: cream to light tanPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Frozen / Thaw Performance | Clumps over three pieces ≤5%; free ice ≤1%; proposed Fresh IQF thaw drip ≤15%; Blanched IQF ≤10%, by validated lot testPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Origin | China (mainland)Published reference | Reconcile source declaration, intake lot and shipment documents. |
| Particle-size distribution | Define the desired cut range and separate undersize fines from oversize pieces. | Sieve or gauge a defined frozen sample; state each size fraction and denominator. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| pH / Moisture / Dry Matter | pH 6.00-6.80; moisture 88-93%; dry matter 7-12%Published reference | Use calibrated pH meter or titration on the stated sample preparation. |
| Brix / TSS | Not used as a standard commercial acceptance parameter; lot-specific TSS only by requestPublished reference | Measure representative prepared sample with a temperature-compensated refractometer. |
| 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 |
|---|---|---|
| Aerobic Plate Count | ≤50,000 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 | ≤200 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 / Non-O157 STEC | <10 CFU/g eachPublished 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. |
| Coagulase-Positive Staphylococcus aureus | <10 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Yeast and Mould | ≤200 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 / Listeria monocytogenes | Absent in 25 gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| 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 / Shelf Life | At or below -18°C; ideal -18°C to -23°C; loading at -18°C or below; 24 months in original unopened packingPublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Type | SlicedPublished 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 |
|---|---|---|
| Packing | 10 kg, 20 lb or 20 kg carton; foodservice packs; 400 g-1 kg retail; approximately 600 kg tote by orderPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf life | 24 months at a temperature of -18°CPublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Packing | 1 × 10 kg/carton,400 g*20/carton; selected pack by orderPublished 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 Options | Fresh IQF / Unblanched; Blanched IQF; roasted or sautéed by orderPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Processing | IQF frozenPublished 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 Agaricus identity and cap/whole/cut style; inspect trimming, washing and any blanching route. | 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 |
|---|---|---|
| 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 |
|---|---|---|
| Texture / Damage | Tender and meaty; excessively soft/fibrous/rubbery ≤10%; mechanically damaged/ragged ≤10%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Color Defects | Brown/abnormally discolored ≤5%; excessively dark gill material ≤5% for Premium light-color gradePublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Foreign Material | Compost, casing soil, substrate root base, decay, insects/larvae, glass, metal, plastic and stones absentPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| 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. |
| Codex reference: maggot damage for cultivated fungi | total ≤1; serious subset ≤0.5 % m/mExternal reference Codex | Serious damage means ≥4 maggot holes; separate damaged material by mass; no fixed sample mass stated. 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. Applies only when raw material is documented as cultivated. |
| Intrinsic defect classification | Brown/rust spots, soil/compost, root attachment, damaged caps and excessive stem 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. |
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