Chopped Shiitake Mushrooms
Description
Technical Parameters
Product Description
GreenLand Food supplies frozen chopped shiitake mushrooms, diced shiitake mushrooms, sliced shiitake mushrooms and quarter cuts for ready meals, soup base, ramen, hot pot, sauces, seasoning blends, plant-based foods and foodservice programs. We prepare the product from selected fresh shiitake mushrooms through trimming, washing, cutting, blanched or unblanched processing, IQF or BQF freezing and export packing.
We help your purchasing team confirm cut style, chopped or diced size, cap diameter, slice thickness, stemless or controlled stem content, blanched or unblanched option, freezing format, packing and document requirements before quotation. Bulk packing, foodservice packing, retail packing, private label support and export documents are available according to order plan.
Specification
|
Product Name |
Frozen Chopped Shiitake Mushrooms |
|
Ingredient |
100% shiitake mushrooms |
|
Origin |
China |
|
Cultivation |
Conventional cultivated shiitake mushrooms |
|
Product Forms |
Chopped, diced, sliced, quarter cuts, strips, shredded shiitake and stem-controlled pieces |
|
Chopped / Diced Size |
5×5mm, 10×10mm, 15×15mm or customized size according to application |
|
Slice Size |
Cap diameter 40-60mm, thickness 4-6mm or customized |
|
Quarter Cuts |
Cap diameter 20-40mm / 40-60mm, 1/4 cut |
|
Stem Option |
Stemless, short stem about 5mm or controlled stem ratio |
|
Processing |
IQF / BQF frozen, blanched or unblanched |
|
Blanching Option |
Blanched for color stability and lower browning risk; unblanched for stronger natural shiitake aroma |
|
Color |
Natural brown to dark brown cap color |
|
Flavor & Odor |
Typical shiitake aroma and umami flavor, free from off-odor |
|
Texture |
Tender, meaty texture after cooking |
|
Defect Control |
Mold, rot, excessive stem, insects, wood chips, growing medium, foreign material and over-broken pieces controlled by inspection and sorting |
|
Additives |
No artificial color, no preservatives |
|
Season |
October to next June |
|
Packaging |
1×10kg/ctn, 10×1kg/ctn, 2.5kg×4/ctn, 5kg×2/ctn, retail pack and private label pack available |
|
Storage |
Keep frozen at -18°C or below |
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Shelf Life |
24 months under proper frozen storage |
|
MOQ |
1×20'FCL or mixed container negotiable according to stock, packing and order plan |
|
Certificates |
HACCP, ISO, KOSHER, FDA, ECO CERT, BRC support according to order requirement |
|
Documents |
Specification, COA, microbiological test, pesticide residue test, heavy metal test, packing list, invoice, certificate of origin and health certificate if required |
|
Applications |
Ready meals, soup base, ramen, hot pot, sauce, seasoning blends, plant-based foods, foodservice and retail frozen packs |
|
Export Markets |
USA, Canada, Europe, Israel and other markets according to order records and destination requirements |
Need quotation for chopped shiitake?
Send us your cut style, size, stem requirement, blanched or unblanched option, packing, quantity, destination port and application.
Available Shiitake Mushroom Cuts for Different Buyers
|
Product Form |
Suggested Specification |
Suitable Buyers |
|
Chopped Shiitake Mushrooms |
5×5mm, 10×10mm, 15×15mm |
Soup base, sauce, seasoning blends, stuffing and ready meals |
|
Diced Shiitake Mushrooms |
10×10mm or customized |
Industrial processing, plant-based foods and frozen meal factories |
|
Sliced Shiitake Mushrooms |
Cap 40-60mm, thickness 4-6mm |
Ramen, hot pot, stir-fry kits and foodservice |
|
Quarter Cuts |
Cap 20-40mm / 40-60mm |
Ready meals, Asian meal kits and retail frozen packs |
|
Strips / Shredded Shiitake |
Customized length and width |
Plant-based foods, toppings and sauces |
|
Stem-Controlled Pieces |
Stemless or short stem |
Premium foodservice and applications requiring better mouthfeel |
Natural shiitake value for food manufacturing
Shiitake mushrooms are valued for natural umami flavor, mushroom aroma and meaty texture. We match cut size, treatment method and packing to the buyer's final product so the ingredient performs consistently in industrial and foodservice use.
Cut size matched to your formulation
Small dices help distribute shiitake flavor in soup base, sauces and fillings. Slices and quarter cuts support visual presentation for ramen, hot pot, ready meals and retail frozen packs.
IQF, BQF, Blanched and Unblanched: How to Choose
|
Option |
Feature |
Best For |
|
IQF Chopped Shiitake |
Individually frozen pieces with better separation for weighing and continuous feeding. |
Ready meals, soups, sauces and meal kits |
|
BQF Chopped Shiitake |
Block frozen format for larger-volume processing where free-flowing pieces are not required. |
Soup base, sauce factories and industrial production |
|
Blanched Shiitake |
Short heat treatment before freezing to support color stability and lower browning risk. |
Retail packs, ready meals and foodservice |
|
Unblanched Shiitake |
Stronger natural shiitake aroma, with moisture release and browning controlled by application testing. |
Soup base, sauces and further cooking applications |
|
Roasted / Sauteed Option |
Project-specific flavor treatment can be discussed when the buyer needs stronger aroma and lower water release. |
Premium ready meals, sauces and pizza toppings |
From Fresh Shiitake Mushrooms to Frozen Chopped Shiitake
1. Raw Material Inspection
We inspect maturity, cap size, color, odor, mold, insects, rot and visible foreign material before processing.
2. Trimming and Stem Control
We control stemless, short-stem or stem-ratio requirements according to order specification.
3. Washing and Cleaning
We wash and inspect to reduce wood chips, growing medium, sand and other visible foreign material.
4. Cutting / Chopping / Slicing
We prepare chopped, diced, sliced, quarter cut or strips according to buyer application.
5. Blanching or Unblanched Processing
We match the treatment method to color, browning risk, aroma and final cooking use.
6. Cooling and Draining
We cool and drain the product to help control surface water and ice crystal formation.
7. IQF / BQF Freezing
We choose individually quick frozen or block frozen processing according to product form and buyer use.
8. Metal Detection and Final Inspection
We check finished product condition, foreign material risk and metal detection before packing.
9. Packing and Frozen Storage
We pack by batch, mark cartons and keep frozen storage at -18°C or below before loading.
Quality Points Buyers Should Confirm Before Ordering Chopped Shiitake Mushrooms
|
Check Point |
Why It Matters |
|
Cut size consistency |
It affects industrial feeding, cooking time and finished product mouthfeel. |
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Cap diameter |
It affects slice appearance, grade selection and purchasing cost. |
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Slice thickness |
Thin slices break more easily, while thick slices change cooking time and bite. |
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Stem ratio |
Excessive stem may affect mouthfeel, visual grade and application value. |
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Blanched / unblanched |
The treatment method influences color, browning, aroma and moisture release. |
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Brown color consistency |
Color directly affects product appearance in ready meals and retail packs. |
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Moisture release |
Water release can influence sauce, stuffing and prepared meal formulation. |
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Broken pieces |
Over-broken pieces affect packing appearance and final application performance. |
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Foreign material |
Wood chips, growing medium, sand, straw, metal and other foreign material must be controlled. |
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Mold / rot / decay |
Shiitake raw material requires careful inspection before freezing. |
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Insects / insect fragments |
Export and food factory buyers usually treat this as a key inspection point. |
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Microbiological control |
Food processing, foodservice and retail buyers may require test support. |
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Cold chain stability |
Temperature fluctuation may cause clumping, ice crystals, water release and texture loss. |
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Cook-before-eating statement |
Unless specifically validated as ready-to-eat, frozen shiitake should be treated as a cook-before-eating product. |
Moisture Release, Texture and Shiitake Aroma Control
Shiitake mushrooms naturally release moisture during cooking, so we help buyers confirm whether the frozen chopped shiitake will be used for soup base, sauce, stir-fry, frozen meals, plant-based foods or retail packs. Blanched, unblanched, sauteed or roasted processing can influence moisture release, aroma and texture.
Chopped and diced size also affects how evenly shiitake flavor is distributed in the final product. For ready meals, sauce and plant-based formulations, we recommend sample testing before bulk order so the buyer can check water release, texture, aroma and compatibility with the final recipe or production line.
Main Applications of Frozen Chopped Shiitake Mushrooms
|
Application |
Recommended Form |
Buyer Use |
|
Soup Base & Broth |
Chopped / diced / BQF |
We supply for shiitake soup base, mushroom broth, concentrated soup and stock processing. |
|
Ramen & Noodle Products |
Sliced / strips |
We match slices or strips for ramen, udon and instant noodle ingredient packs. |
|
Ready Meals |
Diced / sliced / quarter cuts |
We prepare formats for frozen meals, prepared dishes and Asian meal kits. |
|
Sauces & Fillings |
Chopped / diced |
We support pasta sauce, mushroom sauce, dumpling filling and bakery or savory fillings. |
|
Plant-Based Foods |
Diced / chopped / strips |
We help plant-based food factories use shiitake for texture, aroma and umami distribution. |
|
Hot Pot & Foodservice |
Sliced / quarter cuts |
We support hot pot supply, catering kitchens and central kitchen purchasing. |
|
Seasoning Blends |
Small dices / chopped |
We prepare small pieces for seasoning blends, soup seasoning and compound flavor packs. |
|
Retail Frozen Packs |
Sliced / quarter cuts / chopped |
We support supermarket frozen packs and private label programs with packing and carton mark plans. |
Packaging Options for Bulk, Foodservice and Retail Buyers
Bulk Packing
1×10kg/ctn with inner PE bag and export carton for distributors and processing buyers.
Foodservice Packing
2.5kg×4/ctn and 5kg×2/ctn can be discussed according to kitchen and distributor needs.
Retail Packing
400g, 500g, 1kg and private label bags are available according to market and order plan.
Industrial Packing
20lb, 30lb or 40lb case can be discussed when the buyer needs large food manufacturing packing.
Customization
We support custom cut size, carton mark customization, batch code, production date, palletized shipment and mixed container loading negotiation.
Documents and Test Reports Available for Frozen Shiitake Orders
We provide order-related documents according to buyer requirements, destination market and product application. Document support may include product specification, COA, microbiological test, pesticide residue test, heavy metal test, GMO statement if required, allergen statement if required, packing list, commercial invoice, certificate of origin and health certificate if required.
HACCP, ISO, KOSHER, FDA, ECO CERT and BRC certificate support can be discussed before order confirmation so the document plan matches your import, foodservice, retail or processing requirements.
Storage and Handling for Frozen Chopped Shiitake Mushrooms
Frozen Storage
Store at -18°C or below and keep frozen during storage and transportation.
Cold Chain Handling
Avoid repeated thawing and refreezing to reduce clumping, ice crystals and moisture loss.
Food Safety Use
Cook before consumption unless the product is specifically validated as ready-to-eat.
Shelf Life
24 months under proper frozen storage in original unopened packing.
Frozen Shiitake Mushroom Processing and Quality Control Video
The video supports buyer review of raw material receiving, washing, stem control, cutting, blanched or unblanched processing, IQF / BQF freezing, metal detection and packing flow. We can provide more factory videos, packing photos, batch inspection records and loading photos according to buyer requirements.
Why Choose GreenLand Food for Frozen Shiitake Mushroom Supply
Multiple Shiitake Cut Options
We supply chopped, diced, sliced, quarter cuts, strips and stem-controlled options according to buyer application.
Blanched / Unblanched Support
We match the treatment method to color, aroma, browning risk, moisture release and final use.
Quality Control for Mushroom Buyers
We control cap size, cut thickness, stem ratio, foreign material, mold, insects and broken piece ratio.
Flexible Packing and Export Documents
We support bulk, foodservice, retail, private label, COA and export document requirements.
FAQ for Frozen Chopped Shiitake Mushrooms
1. What frozen shiitake mushroom cuts can you supply?
We supply chopped, diced, sliced, quarter cuts, strips and stem-controlled pieces according to buyer application, packing and order specification.
2. What size options are available for chopped shiitake mushrooms?
Common options include 5×5mm, 10×10mm, 15×15mm or customized size. Sliced shiitake can be supplied with cap diameter 40-60mm and thickness 4-6mm.
3. Can you supply stemless shiitake mushrooms?
Yes. We can arrange stemless or short-stem options such as about 5mm according to grade, crop condition and application.
4. What is the difference between IQF and BQF frozen shiitake?
IQF is free-flowing and easier for weighing and continuous production. BQF is more suitable for block-based industrial processing.
5. Can you supply blanched and unblanched shiitake?
Yes. Blanched shiitake can support color stability and browning control. Unblanched shiitake keeps stronger natural aroma for further cooking applications.
6. How do you control foreign material?
We control foreign material through raw material inspection, trimming, washing, sorting, cutting inspection, metal detection and final product checks.
7. What applications are chopped shiitake mushrooms suitable for?
They are suitable for soup bases, sauces, ready meals, ramen, hot pot, plant-based foods, seasoning blends, foodservice and retail frozen packs.
8. Are frozen chopped shiitake mushrooms ready to eat?
Unless specifically validated as ready-to-eat, frozen chopped shiitake mushrooms should be cooked before consumption.
9. What packaging options are available?
We support 1×10kg/ctn, 10×1kg/ctn, 2.5kg×4/ctn, 5kg×2/ctn, retail packs and private label packaging.
10. What information should buyers provide for quotation?
Please provide cut style, size, stem requirement, blanched or unblanched option, packing, quantity, destination port, certificate requirement and target application.
11. Can you support private label frozen shiitake packs?
Yes. We can discuss retail bag size, carton mark, label requirements, packing layout, batch coding and document support before production.
12. What documents can you provide for export orders?
We can provide specification, COA, packing list, commercial invoice, certificate of origin, health certificate if required and test reports according to buyer and destination requirements.
Inquiry CTA
Looking for frozen chopped shiitake mushrooms, sliced shiitake or quarter cuts?
Contact GreenLand Food for ready meals, soup base, ramen, sauces, plant-based foods, bulk packing, private label options and export documents. Send us your cut style, size, stem requirement, treatment option, packing, quantity, destination port and application.
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Technical specification · reference schedule
Frozen Chopped Shiitake 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 |
|---|---|---|
| Origin | ChinaPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Related form options | Chopped, diced, sliced, quarter cuts, strips, shredded shiitake and stem-controlled piecesPublished reference | The selected form shown above governs this schedule. Other published forms require their own cut, process and acceptance specification. |
| Chopped / Diced Size | 5 × 5 mm, 10 × 10 mm, 15 × 15 mm or customized size according to applicationPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Quarter Cuts | Cap diameter 20-40 mm / 40-60 mm, 1/4 cutPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color | Natural brown to dark brown cap colorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor & Odor | Typical shiitake aroma and umami flavor, free from off-odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Tender, meaty texture after cookingPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Dimensions - Chopped Shiitake Mushrooms | 5 × 5 mm, 10 × 10 mm, 15 × 15 mmPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Dimensions - Diced Shiitake Mushrooms | 10 × 10 mm or customizedPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| 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 |
|---|---|---|
| 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 |
|---|---|---|
| Hygiene-indicator panel | Select aerobic count and relevant Enterobacteriaceae, coliform or E. coli indicators for the declared process and intended use. Codex | Report each quantitative result in CFU/g, method/reporting limit, sample plan and lot identity. |
| Pathogen acceptance programme | Define Salmonella and Listeria criteria when applicable to the destination, ready-to-eat status and buyer programme. Codex | State analytical portion, sample-unit plan, method and detected/not-detected reporting; identify the treatment and release basis. |
| Yeast & mould enumeration | Select separate yeast and mould criteria for the ordered grade and process; assess storage stability with the applicable product data. Codex | Report yeast and mould separately in CFU/g using validated matrix-specific methods. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
04 / Freezing & Cold Chain
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| 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 |
|---|---|---|
| Shelf Life | 24 months under proper frozen storagePublished 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 | IQF / BQF frozen, blanched or unblanchedPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Blanching Option | Blanched for color stability and lower browning risk; unblanched for stronger natural shiitake aromaPublished 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 | Define cap-to-stem ratio and trimming; keep slices, chopped pieces and shreds separate. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| CCP designation | Use the site-approved HACCP plan to identify true CCPs and their validated critical limits. Codex | Check hazard analysis, monitoring, deviation and corrective-action records. A quality-control step is not automatically a CCP. |
07 / Ingredients, Additives & Allergens
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Ingredient | 100% shiitake mushroomsPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Additives | No artificial color, no preservativesPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| Additive use | Declare any colour-protection agent, acidulant or other additive by ingredient and maximum permitted use for the target market. NHC standard | Check approved formula, actual addition record and market-specific additive category. GB 2760-2024 applies to China; export rules are checked separately. |
| Allergen and cross-contact assessment | Declare inherent allergens and assess shared-line cross-contact from the actual facility schedule. FDA | Review line matrix, cleaning validation and buyer label approval. Do not claim a shared-line allergen or allergen-free status without facility evidence. |
08 / Defects & Foreign Matter
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Defect Control | Mold, rot, excessive stem, insects, wood chips, growing medium, foreign material and over-broken pieces controlled by inspection and sortingPublished 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 | Coarse stems, substrate, damaged caps, dark spots and uneven thickness. | 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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