Description
Technical Parameters
We supply IQF frozen mixed mushrooms for ready-meal factories, soup and sauce processors, hot-pot packers, foodservice distributors, retail frozen brands and import wholesalers. A commercial mushroom mix is defined by more than a list of varieties. We state the percentage of every mushroom, the cut of each component, the pre-treatment, the defect limits, the frozen condition and the packing format so purchasing teams can compare like with like.
Our regular blend options combine cultivated champignon, shiitake, oyster, king oyster and nameko mushrooms. Porcini, Suillus, straw mushroom or black fungus can be quoted as separate components when the ingredient declaration, sourcing status and destination test program are written into the order. Each formula totals 100%, and our standard production tolerance is ±3 percentage points for each declared component while the total finished blend remains 100%.
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The close view shows varied mushroom shapes and colors; the commercial blend is controlled by the written component ratio.
Visible caps, stems, slices and pieces make cut consistency and component percentages important order fields.
Two products called "five-mushroom mix" can have very different ingredient costs and performance. A formula dominated by champignon is not commercially equivalent to one with a high shiitake or porcini percentage. Whole nameko, sliced champignon and irregular oyster pieces also release water and soften at different rates. We therefore price against a formula sheet rather than a product name alone.
| Procurement risk | Contract field | Our control | Receiving result |
|---|---|---|---|
| Low-cost component replaces the named mushroom | Percentage by species | Weigh each component and reconcile the completed batch to 100%. | Repeatable declared blend |
| Uneven cook and visual appearance | Cut by component | State slices, dice, quarters, whole caps or random pieces separately. | Application-matched piece structure |
| Soft pieces and excessive water release | Pre-treatment and free ice | Declare unblanched or blanched status for each component and limit loose ice. | Clear process identity |
| Bag cannot feed a dosing line | IQF cluster limit | Control welded clusters at ≤5% by weight. | Free-flowing frozen handling |
| COA does not match the carton lot | Lot and formula identity | Link input lots, blend record, packing code and batch test report. | Traceable shipment file |
We can start quotation with one of the formulas below or use a customer-defined bill of materials. These are commercial starting points, not names for legally standardized grades. Percentages are by net product weight after the individual mushroom components have been prepared and frozen.
| Formula | Declared composition | Commercial fit |
|---|---|---|
| Balanced five-mushroom mix | 20% champignon, 20% shiitake, 20% oyster, 20% king oyster, 20% nameko | Retail packs, hot-pot assortments and visible mixed-mushroom components |
| Shiitake-forward mix | 30% shiitake, 25% oyster, 20% champignon, 15% nameko, 10% king oyster | Soups, broths, sauces and prepared meals requiring a stronger shiitake profile |
| Champignon-led mix | 40% champignon, 25% oyster, 15% shiitake, 10% king oyster, 10% nameko | Pizza, pasta, foodservice and cost-controlled prepared-food programs |
For every formula, the order lists common and botanical identities. Champignon is Agaricus bisporus, shiitake is Lentinula edodes, oyster mushroom is a contracted Pleurotus species, king oyster is normally Pleurotus eryngii, and nameko is Pholiota microspora. A blend containing wild porcini or another wild-harvested species is identified separately because origin, foreign-material risk and heavy-metal limits differ from cultivated mushrooms.
The clear bag view shows actual blend distribution, frost condition and component visibility.
Species percentage is not normally established by a routine laboratory test after all pieces are mixed. We control it through the production bill of materials, calibrated weighing of each frozen component, batch reconciliation and finished-sample visual review. The blend record lists target kilograms, actual input kilograms, lot codes and the calculated percentage for every component.
See how we plan a custom blend by weight and compare a sample under the handling conditions you use.
The COA identifies the declared formula and lot. The supporting production record contains the actual weighed inputs. This separates a contractual ratio from a batch measurement and avoids presenting a target percentage as though it were a laboratory result.
Our regular reference is 5–7 mm thickness. Champignon and shiitake slices provide visible cap-and-stem profiles; king oyster slices are defined separately because their geometry differs.
10 × 10 mm and 15 × 15 mm dice suit sauces, fillings and ready meals. Random 10–30 mm pieces provide a more natural visual structure for soups and hot-pot packs.
Whole nameko or small champignon can be blended with quarters and slices. The order states cap diameter, stem allowance and whether broken whole pieces count as defects.
Pre-treatment is declared by component. Unblanched and blanched mushrooms are not substituted because color, texture, flavor, water release and microbiology can change.
We match IQF Frozen Mixed Mushrooms to your processing or packing line. Product form to confirm: Declared edible-mushroom blend. Tell us the intended use and target texture so we can review the relevant size, grade, preparation and packing requirements before quotation.
| Application | Selected form | Quality points to confirm |
|---|---|---|
| Soup & Broth Manufacturing | declared blend | Species percentages, cut by component and cooked yield |
| Mushroom Sauce Production | declared blend | Particle distribution, species ratio and water release |
| Ready-Meal Production | declared blend | Cut uniformity, component visibility and reheating texture |
| Hot-Pot Assortment Packs | declared blend | Species declaration, piece integrity and bag distribution |
| Pizza & Pasta Ingredients | declared blend | Component cuts, water release and baking or heating performance |
| Frozen Retail Mushroom Blends | declared blend | Formula consistency, species visibility and packing condition |
We connect the agreed product specification with packing, lot identity, applicable quality documents and frozen delivery planning. Review our quality control system, traceability support and factory audit and inspection support with your sourcing requirements.
Send us the product, required form, final application, key quality requirements, packing, quantity and destination market. We will review the supply programme and confirm the order specification with your team.
Discuss Your Application & Specification| Standard RFQ reference – the signed formula and specification govern the order | |
|---|---|
| Product | IQF Frozen Mixed Mushrooms / Frozen Mushroom Blend |
| Ingredients | 100% edible mushrooms in the declared species percentages; no added sauce, seasoning or preservative in the standard plain SKU. |
| Origin | China; component origin is listed where the destination or customer program requires it. |
| Regular blend tolerance | Each declared component ±3 percentage points; total finished formula 100%. |
| Cut options | 5–7 mm slices; 10 × 10 or 15 × 15 mm dice; 10–30 mm random pieces; whole, quartered or order-specific cuts. |
| Process | Selected, trimmed, cleaned, cut, unblanched or blanched as declared, drained, individually quick frozen, blended, inspected, metal detected and packed. |
| Appearance | Natural color and shape characteristic of every declared mushroom; reasonably free flowing, clean and without abnormal discoloration. |
| Odor and flavor | Characteristic mixed-mushroom aroma and flavor; free from musty, sour, chemical or other foreign odor. |
| Intended use | Ingredient for further commercial processing or thorough cooking; not ready to eat. |
| Packing | 1 × 10 kg, 10 × 1 kg, 4 × 2.5 kg, 2 × 5 kg, 500 g retail packs or custom private-label units. |
| Shelf life | 24 months from production in unopened packing under continuous storage at ≤−18°C. |
| Standard MOQ | 10 metric tons for an established bulk formula; 15 metric tons for a new printed retail or custom-formula program. |
| Lead time | Normally 15–21 days after formula, packing, commercial terms and production schedule are settled. |
| Trade terms and loading port | FOB, CFR or CIF; Xiamen or another agreed China port according to the production and shipping plan. |
Mixed mushroom product view. We confirm the final cut, processing method and packing against your order specification.
We prepare IQF Frozen Mixed Mushrooms to the agreed product form, pretreatment, grade and packing specification. The diagram shows a typical production process; we confirm preparation and step order for your order.
Mushroom cleaning and sorting removes substrate residue, damaged pieces and foreign material before cutting and freezing.
Mushrooms can carry substrate particles in gills, stem bases and cap surfaces. Cleaning must remove this material without leaving the pieces waterlogged. After the declared wash or blanching step, draining and surface-water control reduce loose ice, pack staining and excess water release during the customer's process.
We do not describe all varieties as having identical treatment. A whole nameko component and a sliced champignon component can require different preparation. The formula sheet identifies each component's form and process so a change in one raw material does not silently change the complete blend.
The washing-line image shows cultivated mushrooms under process water before draining and further preparation.
Our standard defect schedule is a quotation baseline for mixed cultivated mushrooms. Percentages are evaluated by net product weight unless another sampling method is written into the specification. A formula using whole caps, delicate oyster pieces or wild mushrooms needs component-specific definitions in addition to the finished-blend limits.
| Attribute | Reference limit | Commercial meaning |
|---|---|---|
| Component ratio | Target ±3 percentage points per species | Controlled by weighed input and batch reconciliation. |
| Out-of-size pieces | ≤10% | Fines and oversize pieces outside the contracted cut range. |
| Broken pieces / fines | ≤10% | Pieces smaller than 10 mm in every dimension for a slice/piece formula. |
| Welded clusters | ≤5% | Three or more pieces frozen together and not separated by light handling. |
| Loose ice | ≤2% | Free ice separated from the mushroom pieces. |
| Discolored or damaged pieces | ≤5% | Clear abnormal discoloration, bruising or physical damage outside the visual reference. |
| Extraneous vegetable material | ≤1 piece per 500 g | Substrate or plant material not part of the declared mushroom blend. |
| Foreign material | Absent | No stone, glass, metal, plastic, wood or unrelated product in the inspected sample. |
The following microbiological values are our commercial starting specification for a frozen ingredient intended for further cooking. They are limits, not actual results. The batch COA reports the measured value or presence/absence result for the corresponding production lot. A retailer manual or ready-to-eat application requires a separate risk assessment and specification.
| Test | Order-reference limit | COA reporting |
|---|---|---|
| Total viable count | ≤1,000,000 CFU/g | Measured quantitative result |
| Coliforms | ≤1,000 CFU/g | Measured quantitative result |
| Escherichia coli | <10 CFU/g | Measured result or method detection statement |
| Staphylococcus aureus | ≤100 CFU/g | Measured quantitative result |
| Yeast and mould | Each ≤1,000 CFU/g | Separate measured results |
| Salmonella | Absent in 25 g | Presence/absence and sample amount |
| Listeria monocytogenes | Absent in 25 g | Presence/absence and sample amount |
For an EU-market blend containing common mushroom, oyster mushroom and shiitake, the finished-product lead reference is ≤0.30 mg/kg on a wet-weight basis. Cadmium requires component-specific control: ≤0.050 mg/kg for Agaricus bisporus and ≤0.15 mg/kg for other cultivated fungi. Wild fungi have a different cadmium category, so a porcini or wild-mushroom formula is not released under the cultivated-only assumption. Pesticide residues are compared with the applicable maximum residue level for each analyte; the EU default is 0.01 mg/kg where no specific MRL is set.
The production scale and lined carton illustrate weight control during mushroom packing.
We list product name, formula code, declared species percentages, cut form, pre-treatment, pack, production lot, production date, best-before date, specification limit, test unit, method where required, Actual Result and release disposition. The Actual Result column contains the measured result for that batch. It does not repeat a maximum value as if it were a test reading.
Ratio compliance is supported by the weighed blend record. Physical inspection can report out-of-size, broken pieces, clusters, loose ice and foreign material. Laboratory fields can include microbiology, pesticide residues and heavy metals according to the destination program. Separate reports cross-reference the same finished-product lot.
Metal-detection sensitivity depends on the detector aperture, mushroom product effect, pack weight, film and validation method. A practical RFQ starting point is Fe 2.5 mm, non-Fe 3.0 mm and stainless steel 3.5 mm. These values are proposed settings for the selected line and pack, not a claim that every detector and package combination performs identically.
Pack release also includes net-weight check, bag-seal inspection, carton condition, lot coding and formula identity. A mix can meet microbiological limits and still create a receiving problem if the bag leaks, the carton collapses or the label omits the species declaration. We therefore include the pack specification and marking layout in the order file.
Sealed cartons pass through the applicable detection step after packing; sensitivity is stated for the selected pack and line.
5–7 mm slices and 10 × 10 mm dice distribute through sauces, pasta meals and fillings. Low loose ice and a fixed ratio help recipe costing and water management.
A shiitake-forward formula provides a stronger mushroom profile, while oyster and king oyster add visible structure. The cook process and target piece size guide pre-treatment selection.
Whole nameko, quarters and larger random pieces preserve species recognition. Retail pack development controls component visibility, bag fill, label species list and cold-chain presentation.
Champignon-led sliced mixes fit pizza, pasta and central-kitchen use. 1 kg and 2.5 kg packs reduce open-pack exposure and allow practical frozen inventory rotation.
Start with the formula cost rather than the carton price. An offer listing five species without percentages leaves the most important cost variable undefined. Compare the declared percentage of each mushroom, its cultivated or wild status, its cut, the net weight and the ratio tolerance. Then compare whether the supplier controls the formula through weighed inputs and whether the batch record can be linked to the finished carton code.
Next compare the physical schedule. One supplier may call a bag free flowing while allowing 10% welded clusters; our regular starting limit is ≤5%. An offer may include 5–7 mm slices but omit the allowable fines and broken pieces. Our reference controls out-of-size material and broken pieces separately at ≤10% each, loose ice at ≤2%, and discolored or damaged material at ≤5%. These fields reveal whether a lower price represents a genuine commercial saving or a wider product tolerance.
Finally compare process and documents. Check whether every species is unblanched or blanched, whether the product is intended for further cooking, which microbiological limits are contracted, and whether wild mushrooms change the heavy-metal program. The document package should identify the same formula code, batch, dates and pack as the shipment. A complete comparison therefore uses the formula sheet, specification, COA structure, packing sheet, MOQ, lead time and cold-chain plan together.
At receiving, maintain the product in frozen condition and identify the selected cartons by lot. Record carton and seal condition, product temperature, net weight, formula appearance, free-flowing condition, loose ice, cuts and visible defects against the written sampling plan. If the order uses an approved reference sample, compare it under the same frozen or defined thawed condition. The inspection record should identify the sample size, lot, date and method so any difference can be evaluated against the contract rather than a general visual impression.
Bulk programs normally use a food-grade PE liner inside an export carton. Regular configurations are 1 × 10 kg, 10 × 1 kg, 4 × 2.5 kg and 2 × 5 kg. Foodservice and retail options include 500 g, 1 kg and 2.5 kg units. Private-label projects specify film structure, seal format, label language, barcode, species order, ingredient percentages, date coding, carton marks and pallet requirements.
| Standard MOQ | 10 metric tons for a regular bulk blend. |
| Custom formula / printed retail MOQ | 15 metric tons, subject to film and printing minimums. |
| Mixed-container quantity | From about 3 metric tons per compatible frozen item when production and packs can be combined. |
| 20 ft reefer planning load | Approximately 10–12 metric tons, depending on cartons, pallets and route payload. |
| 40 ft high-cube reefer planning load | Approximately 22–24 metric tons, depending on pack configuration and legal payload. |
| Frozen condition | Storage and transport at ≤−18°C; no repeated thawing and refreezing. |
General export cartons on a pallet illustrate packing configuration; the image does not claim a specific mixed-mushroom lot.
We provide the signed product specification, formula declaration, packing list, commercial invoice, bill of lading, certificate of origin, batch COA and applicable laboratory reports. Health or phytosanitary documents, certificate copies and customer forms are listed in the order document schedule where relevant.
The finished code links the blend to component raw-material lots, process records, actual input weights, freezing dates, packing line and shipment. Before dispatch, cartons and reefer condition are checked against the order. The final load plan reflects carton dimensions, pallet use, destination rules and carrier equipment.
Regular cultivated options include champignon, shiitake, oyster, king oyster and nameko. Porcini, Suillus, straw mushroom or black fungus can be quoted when their exact identity, percentage, cut and market test program are written into the formula.
Yes. We list every species as a percentage of finished net weight, and the formula totals 100%. Our standard working tolerance is ±3 percentage points per component, supported by weighed batch inputs and reconciliation.
Starting points include an equal five-mushroom mix at 20% each, a shiitake-forward 30/25/20/15/10 formula, and a champignon-led 40/25/15/10/10 formula. We also manufacture from a customer bill of materials.
Regular formats are 5–7 mm slices, 10 × 10 or 15 × 15 mm dice, 10–30 mm random pieces, whole small mushrooms and quarters. The formula assigns a cut to each species instead of assuming one cut describes the entire blend.
Both processes are available according to species and application. We state the pre-treatment for each component because blanching can change color, texture, flavor, water release and microbiological performance.
Our regular reference is out-of-size pieces ≤10%, broken pieces/fines ≤10%, welded clusters ≤5%, loose ice ≤2%, discolored or damaged pieces ≤5%, extraneous vegetable material ≤1 piece per 500 g, and foreign material absent.
We treat three or more pieces frozen together and not separated by light handling as a welded cluster. The finished-blend baseline limits these clusters to ≤5% by weight and loose ice to ≤2%.
The starting specification is total viable count ≤1,000,000 CFU/g, coliforms ≤1,000 CFU/g, E. coli <10 CFU/g, S. aureus ≤100 CFU/g, yeast and mould each ≤1,000 CFU/g, and Salmonella plus L. monocytogenes absent in 25 g.
Lead is referenced at ≤0.30 mg/kg for common, oyster and shiitake mushrooms. Cadmium is component-specific: ≤0.050 mg/kg for Agaricus bisporus and ≤0.15 mg/kg for other cultivated fungi. A wild-mushroom component uses its applicable category and changes the test plan.
The COA identifies the formula, species percentages, cuts, pre-treatment, lot, dates, specification limits, units, methods where required, Actual Result and disposition. Actual Result is the measured value for that production batch, not a copied limit.
The production record shows the target kilograms and actual weighed kilograms for every component, together with source lot codes and the calculated finished percentage. Batch reconciliation demonstrates that the declared formula totals 100%.
Bulk and foodservice formats include 1 × 10 kg, 10 × 1 kg, 4 × 2.5 kg and 2 × 5 kg. Retail programs can use 500 g or 1 kg units with agreed film, artwork, barcode, species declaration, carton marks and date coding.
The normal MOQ is 10 metric tons for a regular bulk formula and 15 metric tons for a new custom or printed program. Lead time is normally 15–21 days. Planning loads are about 10–12 metric tons in a 20 ft reefer and 22–24 metric tons in a 40 ft high-cube reefer.
Send every mushroom species and percentage, cut by component, blanching status, defect and microbiological limits, destination market, pack, quantity, application, port, Incoterm, private-label requirements and document list. An existing formula sheet or COA format can be mapped into the offer.
Tell us the species percentages, cut for each component, unblanched or blanched process, defect limits, microbiological and residue market, bulk or private-label pack, order quantity, destination port and required delivery window. We will prepare the formula, commercial specification, document scope, packing plan and quotation on the same basis.
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Technical specification · reference schedule
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.
Specification scope: Confirm species identity and each component percentage in the ordered mushroom blend.
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Origin | China; component origin is listed where the destination or customer program requires it.Published reference | Reconcile source declaration, intake lot and shipment documents. |
| Cut options | 5–7 mm slices; 10 × 10 or 15 × 15 mm dice; 10–30 mm random pieces; whole, quartered or order-specific cuts.Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Appearance | Natural color and shape characteristic of every declared mushroom; reasonably free flowing, clean and without abnormal discoloration.Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Odor and flavor | Characteristic mixed-mushroom aroma and flavor; free from musty, sour, chemical or other foreign odor.Published 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. |
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| 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. |
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Total viable count - Order-reference limit | ≤1,000,000 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. Programme: Order-reference limit. |
| Coliforms - Order-reference limit | ≤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. Programme: Order-reference limit. |
| Escherichia coli - Order-reference limit | <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. Programme: Order-reference limit. |
| Staphylococcus aureus - Order-reference limit | ≤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. Programme: Order-reference limit. |
| Yeast and mould - Order-reference limit | Each ≤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. Programme: Order-reference limit. |
| Salmonella - Order-reference limit | 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. Programme: Order-reference limit. |
| Listeria monocytogenes - Order-reference limit | 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. Programme: Order-reference limit. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Frozen condition | Storage and transport at ≤−18°C; no repeated thawing and refreezing.Published 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. |
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Packing | 1 × 10 kg, 10 × 1 kg, 4 × 2.5 kg, 2 × 5 kg, 500 g retail packs or custom private-label units.Published reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf life | 24 months from production in unopened packing under continuous storage at ≤−18°C.Published 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. |
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Process | Selected, trimmed, cleaned, cut, unblanched or blanched as declared, drained, individually quick frozen, blended, inspected, metal detected and packed.Published 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 | Identify each species and source lot; define cut and pretreatment per component before blending. | 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. |
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Ingredients | 100% edible mushrooms in the declared species percentages; no added sauce, seasoning or preservative in the standard plain SKU.Published reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Regular blend tolerance | Each declared component ±3 percentage points; total finished formula 100%.Published reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Component ratio - Reference limit | Target ±3 percentage points per speciesPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. Programme: Reference limit. |
| Formula reconciliation | Name each component and target weight percentage; define allowed component variation and reconcile the complete formula to 100%.Technical control | Compare weighed input, blend record and representative finished-blend separation against the signed formula. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| Additive use | Declare any colour-protection agent, acidulant or other additive by ingredient and maximum permitted use for the target market. NHC standard | Check approved formula, actual addition record and market-specific additive category. GB 2760-2024 applies to China; export rules are checked separately. |
| Allergen and cross-contact assessment | Declare inherent allergens and assess shared-line cross-contact from the actual facility schedule. FDA | Review line matrix, cleaning validation and buyer label approval. Do not claim a shared-line allergen or allergen-free status without facility evidence. |
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Out-of-size pieces - Reference limit | ≤10%Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. Programme: Reference limit. |
| Broken pieces / fines - Reference limit | ≤10%Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Reference limit. |
| Welded clusters - Reference limit | ≤5%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Reference limit. |
| Loose ice - Reference limit | ≤2%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Reference limit. |
| Discolored or damaged pieces - Reference limit | ≤5%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Reference limit. |
| Extraneous vegetable material - Reference limit | ≤1 piece per 500 gPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Reference limit. |
| Foreign material - Reference limit | AbsentPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Reference limit. |
| Intrinsic defect classification | Species substitution, component ratio drift, substrate, damaged pieces and off-colour 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. |
| 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. |
| 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. |
| Component-level lot linkage | Retain every component lot and any rework lot used in the mixed-product batch. Codex | Trace each input through weighing, mixing, packing and dispatch records. |
| 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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