Freezing Nameko Mushroom
Description
Technical Parameters
IQF Frozen Nameko Mushroom Supplier
IQF Frozen Nameko Mushroom for Miso Soup, Hot Pot, Ramen and Bulk Mushroom Supply
We supply IQF frozen nameko mushroom, also known as frozen Pholiota nameko, made from selected fresh nameko mushrooms. We sort, trim, wash, blanch or process the mushrooms by confirmed specification, then IQF freeze, inspect, metal detect and pack them under frozen storage conditions.
With natural yellow-brown cap color, short stem, characteristic slippery coating and mild umami flavor, our frozen nameko mushrooms are prepared for miso soup, hot pot, ramen, soup bases, sauces, ready meals, foodservice, retail private label packs and bulk frozen mushroom importers.
Nameko Mushroom or Pholiota Nameko: Product Name for International Buyers
We use clear product naming before quotation so your specification, label, import file and internal product code stay aligned. Nameko appears in the market under several names, but the page and RFQ should point back to one controlled frozen mushroom specification.
We recommend using IQF Frozen Nameko Mushroom as the main product name and adding Scientific Name: Pholiota nameko in the specification table. This covers Frozen Nameko, Frozen Pholiota Nameko and IQF Nameko Mushroom search habits without turning the page into a keyword sheet.
Industrial IQF Freezing vs Home Freezing Nameko Mushroom
Some visitors search for freezing nameko mushroom because they want to understand the freezing process. For B2B sourcing, we separate home freezing from industrial IQF freezing because the purchasing result is very different.
Product Features of IQF Frozen Nameko Mushroom
Nameko is known for its characteristic slippery coating and natural viscosity. We preserve this feature according to processing and food safety requirements for miso soup, hot pot, ramen, sauces and soup bases.
We inspect natural yellow-brown to amber-brown color and control serious darkening, black spots, dull color and abnormal discoloration according to the agreed sample.
Whole nameko should keep stable cap-stem structure. We control broken caps, excessive stems and damaged pieces according to buyer tolerance.
Common references include 1-3.5cm, 1-3cm, 1-2.5cm, S/M/L grading or approved sample by order.
Stem length can be controlled by specification, such as <5cm, 3.5cm max or another confirmed requirement.
Nameko has a mild earthy and umami mushroom flavor that works well in Japanese-style soups, hot pots, ramen and ready meal products.
IQF freezing helps nameko remain easier to weigh, portion, mix and pack while maintaining frozen storage performance.
The natural viscosity of nameko is a key feature for miso soup, hot pot broth, ramen broth, mushroom sauces and soup bases.
Nutrition values and label claims should be confirmed according to batch testing, final recipe and the buyer's target-market regulations.
IQF Frozen Nameko Mushroom Purchasing Specification
A nameko quotation should confirm more than the word "frozen." We align cap diameter, stem length, whole or part grade, slippery coating, defect tolerance, packing, MOQ, certificates, documents and cold-chain plan before sampling or bulk order.
| Product Name | IQF Frozen Nameko Mushroom |
|---|---|
| Alternative Name | Frozen Nameko / Frozen Pholiota Nameko / IQF Nameko Mushroom / IQF Pholiota Nameko |
| Scientific Name | Pholiota nameko |
| Ingredient | 100% nameko mushroom, no additives unless otherwise agreed |
| Raw Material | Selected fresh nameko mushrooms |
| Origin | China |
| Source | Cultivated or wild source only if actually applicable and confirmed by order |
| Supply Period | All year round, subject to production and stock plan |
| Processing Method | Selected, trimmed, washed, blanched or processed according to buyer specification, IQF frozen, inspected, metal detected and packed |
| Freezing Method | IQF, Individually Quick Frozen |
| Product Form | Whole nameko mushroom |
| Available Forms | Whole, part, pieces and customized grade according to buyer requirement |
| Cap Diameter | 1-3.5cm / 1-3cm / 1-2.5cm / 3cm or according to approved sample |
| Stem Length | <5cm / 3.5cm max / 5cm or according to specification |
| Color | Natural yellow-brown to amber-brown nameko color |
| Coating / Texture | Characteristic slippery coating, smooth and tender texture |
| Flavor and Aroma | Typical nameko mushroom flavor, mild umami, free from off-flavor |
| Grade | Grade A / foodservice grade / processing grade according to buyer requirement |
| Blanching | Blanched or processed according to buyer specification |
| Defect Control | Broken caps, excessive stems, black spots, darkened mushrooms, damaged pieces, over-mature mushrooms, moldy pieces, off-color and off-odor controlled according to specification |
| Cap-Stem Integrity | Controlled according to buyer requirement |
| Slippery Coating | Natural nameko coating should be preserved according to processing requirement |
| Moisture Control | Surface water and ice build-up controlled through draining, freezing and cold-chain management |
| Clumping Control | IQF free-flowing condition, not seriously clumped |
| Foreign Material | Substrate residue, wood chips, plant debris, soil, plastic, metal and other foreign material controlled by sorting, washing, inspection and metal detection |
| Residues | According to buyer target-market food legislation and order requirement |
| Microbiology | TPC, coliforms, E. coli, yeast, mould, Listeria and Salmonella controlled according to agreed specification |
| Storage Condition | Keep frozen at -18°C or below |
| Shelf Life | 24 months under proper frozen storage |
| Bulk Packing | 1x10kg/carton, 20lb/carton, 40lb/carton, 1x20kg/carton or customized |
| Foodservice Packing | 1kg x 10/carton, 2.5kg x 4/carton, 5kg x 2/carton, 2.5kg bag, 5kg bag or customized |
| Retail Packing | 8oz, 16oz, 1lb, 500g, 1kg or private label pouch according to MOQ |
| Tote Packing | 500kg tote or customized industrial tote if available |
| MOQ | Usually 10-12 tons or 1x20'FCL; mixed container can be discussed according to stock and product compatibility |
| Loading Capacity | 18-25 tons per 40'FCL; 10-20 tons per 20'FCL depending on packing and loading plan |
| Price Terms | FOB / CFR / CIF can be discussed according to destination port |
| Delivery Time | Usually 7-20 days after order confirmation or deposit, subject to stock, packing and shipment plan |
| Certificates | HACCP, ISO, BRCGS, FDA, KOSHER, HALAL, ECO CERT and Organic if available for the order |
| Documents | Specification, COA, packing list, commercial invoice, certificate of origin, health certificate and other export documents upon request |
| Delivery | By reefer container, sea shipment |
| Brand Option | GreenLand-food / buyer's own brand / OEM private label |
Quality Control Points for IQF Frozen Nameko Mushroom
We control frozen nameko around its real purchasing risks: freshness, cap diameter, stem length, slippery coating, yellow-brown color, cap-stem integrity, moisture, surface ice, foreign material, microbiology and cold-chain condition.
Fresh nameko quality affects final color, slippery coating, texture, flavor and microbiological condition. We arrange processing quickly after harvest by production plan.
We match cap size to your requirement, such as 1-3.5cm, 1-3cm, 1-2.5cm or approved sample. Mixed size is controlled by the agreed grade.
Excessive stem length can affect appearance and texture. We confirm <5cm, 3.5cm max or another stem standard before production.
The slippery coating is a key nameko feature. We preserve it by order processing requirements while maintaining food safety and frozen storage stability.
We inspect natural yellow-brown to amber-brown color and remove serious black spots, darkened caps, dull color and abnormal discoloration by tolerance.
Broken caps, detached stems, damaged pieces and excessive broken parts are controlled according to the agreed sample and defect tolerance.
Nameko should keep a smooth, tender and slightly slippery texture after proper cooking. Over-processing or temperature fluctuation can affect mouthfeel.
Mushrooms contain high moisture. Draining, freezing speed, packing and cold-chain control help reduce surface ice, clumping and texture loss.
We control broken caps, black spots, dark color, moldy pieces, over-mature mushrooms, off-odor, substrate residue, wood chips, excessive stems and abnormal color.
Substrate residue, wood chips, soil, plant debris, plastic, metal and other foreign material are reduced through sorting, washing, inspection and metal detection.
TPC, coliforms, E. coli, yeast, mould, Listeria and Salmonella can be controlled and reported according to target market and order agreement.
IQF frozen nameko should be stored and shipped at -18°C or below to reduce clumping, surface ice, texture loss, off-odor and quality complaints.
Applications of IQF Frozen Nameko Mushroom
We removed the household recipe direction and rebuilt this section around B2B food production. For each application, we confirm cap size, stem length, whole or part grade, texture, packing, documents and cold-chain handling before order.
Nameko is widely used in miso soup and Japanese-style soup bases because of its mild umami flavor and natural slippery texture.
Frozen nameko can be used in hot pot ingredients, nabemono, soup packs and frozen meal kits. We confirm size and packing by formula.
We supply nameko for ramen toppings, noodle soup packs, broth-based meals and Asian ready meal products that need mushroom texture and umami flavor.
Nameko can be used in frozen rice meals, noodle meals, soup meals, tray meals, vegetarian meals and ready-to-heat products.
Nameko's natural viscosity can support sauces, soup bases, mushroom sauces, broth formulas and industrial food preparations.
We supply restaurants, hotels, central kitchens, Japanese foodservice chains, hot pot restaurants and institutional kitchens by bulk or foodservice packing.
8oz, 16oz, 1lb, 500g, 1kg or customized retail packs can be developed for supermarkets, Asian food channels and frozen mushroom brands.
Nameko can be blended with shiitake, oyster mushroom, champignon, enoki, king oyster mushroom or other mushrooms according to your formula and label plan.
Mid-page RFQ checkpoint: send cap diameter, stem length, whole or part grade, packing, application and destination market so we can match your nameko specification before sampling.
Send Nameko RFQ DetailsBulk Packing and Private Label Options
Nameko packing should protect cap-stem integrity, slippery coating, frozen condition and carton strength. We review inner bag, net weight, carton mark, label language, barcode, batch number, pallet requirement and destination-port rules before production.
1x10kg/carton, 20lb/carton, 40lb/carton, 1x20kg/carton or customized industrial carton.
1kg x 10/carton, 2.5kg x 4/carton, 5kg x 2/carton, 2.5kg bag, 5kg bag or customized pack for restaurants, distributors and central kitchens.
8oz, 16oz, 1lb, 500g, 1kg or private label pouch according to MOQ and destination market.
500kg tote or customized tote packing can be discussed for industrial orders if available.
If nameko is used in frozen mushroom blends, formula, ratio, cap size, packing and final label must be confirmed before production.
We review buyer brand, retail bag design, carton marks, barcode, label information and private label packing by order quantity and destination market.
Documents We Prepare for Import Buyers
For frozen nameko mushroom importers, foodservice distributors and ready meal manufacturers, documents are part of the product. We support batch-based specification, COA, cap size confirmation, stem length confirmation, packing confirmation, carton label confirmation and loading records so product quality and shipment documents match before delivery.
Cold Chain and Shipment Control
IQF frozen nameko mushroom should be stored at -18°C or below and shipped by reefer container. Because nameko has high moisture and natural slippery coating, packing and frozen storage control need clear confirmation before loading.
We keep frozen nameko at -18°C or below and help buyers avoid repeated thawing and refreezing.
We confirm carton condition, label, batch number, loading temperature and shipment document needs before delivery.
Stable cold chain helps reduce clumping, surface ice, texture loss, off-odor and arrival complaints.
We review mixed loading with other frozen mushrooms, frozen vegetables or frozen fruits by product compatibility, packing and order quantity.
Lead time follows stock condition, packing type, destination market and order volume. Temperature logs or loading photos can be provided when required by the order file.
Nameko Product and Factory Image Evidence
Images should prove product form, cap size, stem length, frozen condition, processing capability, document support and export readiness. We keep each image caption tied to frozen nameko sourcing, inspection, packing, documents and shipment preparation.
Why Choose GreenLand-food for IQF Frozen Nameko Mushroom
We help your purchasing team turn a broad Frozen Nameko request into a controlled order standard. The order discussion focuses on cap size, stem length, natural slippery coating, batch documents, packing, export handling and cold-chain delivery.
We confirm IQF frozen nameko mushroom, frozen Pholiota nameko, cap size, stem length and application before quotation.
We focus on yellow-brown color, cap-stem integrity, natural slippery coating, cap diameter, stem length, moisture, clumping and foreign material control.
We match frozen nameko mushroom to miso soup, hot pot, ramen, sauces, ready meals, foodservice, retail packs and frozen mushroom blends.
Raw material selection, trimming, washing, blanching, IQF freezing, inspection, metal detection, packing and frozen storage are controlled by order requirements.
We match specification, COA, microbiological data, packing details, carton label and shipment documents by batch.
We review bulk carton, foodservice bag, retail pouch, tote and private label options according to MOQ, packing format and market needs.
IQF frozen nameko can ship with other frozen mushrooms, frozen vegetables or frozen fruits when quantity, packing and cold-chain plan allow.
FAQ
It is selected nameko mushroom that we trim, wash, blanch or process by specification, individually quick freeze and pack for foodservice, soups, hot pots, ramen, ready meals and retail packs.
What is Pholiota nameko?Pholiota nameko is the scientific or technical name of nameko mushroom. It is known for yellow-brown color, short stem and natural slippery coating.
Is this about home freezing nameko mushroom?No. We focus on industrial IQF frozen nameko mushroom for B2B buyers. Home freezing and industrial IQF freezing are different in grading, inspection, packing, documentation and cold-chain control.
What cap size can you supply?Common cap diameter options include 1-3.5cm, 1-3cm, 1-2.5cm or approved sample. We can also review S/M/L grading when the order needs it.
What stem length can you control?Stem length can be controlled according to specification, such as <5cm or 3.5cm max if required. Please send your target standard before quotation.
What color should good frozen nameko have?Frozen nameko should show natural yellow-brown to amber-brown color, without serious black spots, darkening or abnormal discoloration.
Why does nameko have a slippery texture?Nameko naturally has a slippery coating. This characteristic feature is valued in miso soup, hot pot, ramen, sauces and soup bases.
Is frozen nameko blanched before freezing?It can be blanched or processed according to buyer specification. We confirm processing level by final application and target market requirement.
What applications are frozen nameko suitable for?Frozen nameko is used for miso soup, hot pot, ramen, soup bases, sauces, ready meals, foodservice, retail packs and frozen mushroom blends.
Can frozen nameko be used in mushroom mixes?Yes. We can blend nameko with shiitake, oyster mushroom, champignon, enoki, king oyster mushroom or other mushrooms according to your formula, packing and label plan.
What is the normal packing for frozen nameko?Common packing includes 1x10kg/carton, 20lb/carton, 40lb/carton, 1x20kg/carton, 1kg x 10/carton, 2.5kg x 4/carton, 5kg x 2/carton, 500g, 1kg or customized packing.
What is the shelf life of frozen nameko?The typical shelf life is 24 months under proper frozen storage at -18°C or below, subject to final specification and packing plan.
How should IQF nameko mushroom be stored?Keep frozen at -18°C or below. Avoid repeated thawing and refreezing to reduce clumping, surface ice, texture loss and off-odor risk.
Do you provide COA and export documents?Yes. Specification, COA, invoice, packing list, certificate of origin, health certificate and other documents can be supplied according to buyer requirements and order agreement.
Can I request private label packing?Yes. We review private label retail packing, foodservice packing and customized carton marks according to MOQ, packing type and destination market.
Can frozen nameko be shipped with other frozen mushrooms?Yes. Mixed container with other frozen mushrooms, frozen vegetables or frozen fruits can be discussed according to quantity, packing, product compatibility and shipment plan.
What should I confirm before ordering frozen nameko?Please confirm cap diameter, stem length, whole or part grade, packing, MOQ, certificate needs, COA needs, target market, delivery schedule and loading plan.
Plan Your Frozen Mushroom Purchase
We help you match product form, cap diameter, stem length, grade, packing and export support. Download our catalog, review our quality and traceability systems, then send us your frozen nameko specification, quantity and destination-market requirements.
Send IQF Frozen Nameko Mushroom RFQ Details
Please send cap diameter, stem length, whole or part grade, color requirement, slippery coating requirement, packing format, quantity, destination port, application, private-label requirement, document request, target lead time and mixed-container plan. We will review the specification, packing option, loading reference, document scope and shipment suggestion for your frozen nameko order.
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Technical specification · reference schedule
Frozen Nameko Mushroom
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 |
|---|---|---|
| Scientific Name | Pholiota namekoPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Origin | ChinaPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Product Form | Whole nameko mushroomPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Available Forms | Whole, part, pieces and customized grade according to buyer requirementPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Cap Diameter | 1-3.5 cm / 1-3 cm / 1-2.5 cm / 3 cm or according to approved samplePublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Stem Length | <5 cm / 3.5 cm max / 5 cm or according to specificationPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color | Natural yellow-brown to amber-brown nameko colorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Coating / Texture | Characteristic slippery coating, smooth and tender texturePublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor and Aroma | Typical nameko mushroom flavor, mild umami, free from off-flavorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Grade | Grade A / foodservice grade / processing grade according to buyer requirementPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Slippery Coating | Natural nameko coating should be preserved according to processing requirementPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| 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. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Moisture Control | Surface water and ice build-up controlled through draining, freezing and cold-chain managementPublished reference | Report validated laboratory method, sample basis and lot result. |
| 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 |
|---|---|---|
| Microbiology | TPC, coliforms, E. coli, yeast, mould, Listeria and Salmonella controlled according to agreed specificationPublished 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. |
| 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 |
|---|---|---|
| Freezing Method | IQF, Individually Quick FrozenPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Storage Condition | 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. |
| Bulk Packing | 1 × 10 kg/carton, 20lb/carton, 40lb/carton, 1 × 20 kg/carton or customizedPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Retail Packing | 8oz, 16oz, 1lb, 500 g, 1 kg or private label pouch according to MOQPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Tote Packing | 500 kg tote or customized industrial tote if availablePublished 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 Method | Selected, trimmed, washed, blanched or processed according to buyer specification, IQF frozen, inspected, metal detected and packedPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Blanching | Blanched or processed according to buyer specificationPublished 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 | Distinguish natural nameko surface coating from added glaze; define cap diameter and trimmed stem length. | 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 |
|---|---|---|
| Ingredient | 100% nameko mushroom, no additives unless otherwise agreedPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| 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 | Broken caps, excessive stems, black spots, darkened mushrooms, damaged pieces, over-mature mushrooms, moldy pieces, off-color and off-odor controlled according to specificationPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Clumping Control | IQF free-flowing condition, not seriously clumpedPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Foreign Material | Substrate residue, wood chips, plant debris, soil, plastic, metal and other foreign material controlled by sorting, washing, inspection and metal detectionPublished 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 | Root/substrate, detached caps, discolouration and abnormal sour/musty odour. | 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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