Frozen Sliced Carrots
Description
Technical Parameters
IQF carrot slices · bulk export · foodservice · private label
Frozen Sliced Carrots for Food Manufacturing and Wholesale Supply
We supply IQF frozen sliced carrots for importers, distributors, ready-meal producers, soup and sauce factories, frozen vegetable blenders, foodservice operators and retail frozen brands. The main commercial forms are flat round slices and crinkle-cut slices, with diameter, thickness, blanching condition, grade and defect tolerances written into the purchase specification.
A useful quotation identifies more than a product name. Send us the slice style, diameter, thickness, application, packing, order quantity, destination port and required QA documents. We then align the product specification, packing plan, COA scope and cold-chain shipment around one repeatable order standard.
Actual frozen crinkle-cut carrot slices showing the ridged surface, orange color and free-flowing pieces.
What Purchasing Teams Need to Control
Slice thickness changes heating time, breakage, visual coverage and sauce pickup. Diameter affects portion appearance and count per kilogram. Blanching, draining and IQF condition affect texture, ice buildup and dosing. We connect these product variables with measurable acceptance points rather than relying on general quality descriptions.
| Buyer concern | Order risk | Our control action | Commercial result |
|---|---|---|---|
| Uneven heating | Mixed thickness or excess small pieces | We confirm flat or crinkle style, target thickness, diameter and size conformity. | A cut specification that matches the production line and serving format. |
| Weak color or woody bite | Over-mature roots, green shoulder, pithiness or poor blanching | We inspect raw-material color and texture, remove defective parts and define blanching by specification. | Natural orange color and a repeatable cooked texture target. |
| Clumping and excess ice | Inadequate draining, slow freezing or temperature cycling | We control cooling, dewatering, IQF freezing, frozen storage and loading condition. | Free-flowing product that is easier to weigh, blend and portion. |
| Unclear QA release | Limits are confused with batch test results | We separate agreed limits from the actual result measured for the released production batch. | A COA that purchasing and QA teams can interpret correctly. |
| Retail or carton mismatch | Wrong bag count, artwork, label or loading quantity | We review net weight, liner, bag, carton marks, barcode, pallet and reefer plan before production. | An order-ready packing and shipment specification. |
Close product view used to discuss slice profile, breakage, color variation, surface ice and size consistency during sample approval.
Slice Styles, Sizes and Related Carrot Cuts
The main product is IQF sliced carrot. We quote a defined style and range instead of grouping every cut under one generic size. Codex CXS 320-2015 defines ring-cut or roundel carrots as smooth or corrugated rings with 2–10 mm thickness and a maximum diameter of 50 mm. The commercial references below sit within that product definition.
Flat Round Slices
3–5 mm or 5–7 mm thickness; common diameter 20–40 mm. A practical option for soups, prepared meals, vegetable blends and portioned foodservice packs.
Crinkle-Cut Slices
5–7 mm or 7–9 mm thickness; common diameter 20–40 mm, with 25–35 mm available as a focused range. The ridged profile gives a distinct retail and foodservice presentation.
Decorative Slices
Flower-shaped and other die-cut formats can be discussed for specific prepared-meal, catering or private-label projects. Tooling, dimensions and minimum run are confirmed before quotation.
Related Cuts
Carrot dice, chunks and julienne strips can be combined in a wider frozen carrot program or mixed container. Each cut receives its own size, defect and packing line in the contract.
Decorative flower-shaped carrot slices shown as an order-specific cut option.
Carrot dice are a related cut for mixed vegetables, filling systems and prepared foods.
Caliper inspection illustrates how a related julienne cut can be checked against an agreed dimension.
Application Matching by Cut and Pack
We match the slice to the buyer's process rather than describing one cut as suitable for every use. Heating method, visual requirement, dosing equipment, bag size and downstream cooking all influence the final specification.
Ready Meals and Vegetable Blends
Use 3–5 mm flat slices when shorter heating and even distribution matter. Confirm maximum small-piece rate so the carrot remains visually distinct beside peas, corn, beans or other ingredients.
Soups, Sauces and Industrial Processing
Select thickness by kettle time, fill viscosity and final texture. Industrial users normally require bulk cartons, controlled fines and a batch COA linked to the receiving lot.
Foodservice and Central Kitchens
Crinkle slices in 5–7 mm or 7–9 mm provide a pronounced cut and withstand handling better than thin slices. Packs of 1 kg or 2.5 kg help portion control and stock rotation.
Retail and Private Label
We review slice appearance, bag transparency, net weight, artwork, barcode, label language, carton count and destination-market declarations before the production run.
Commercial Product Specification
The quotation should reproduce the fields that will later appear in the approved specification. The values below are our purchasing reference for discussion; the signed specification and purchase order define the actual contract.
| Field | Procurement reference |
|---|---|
| Product name | IQF Frozen Sliced Carrots / Frozen Carrot Slices / Frozen Carrot Roundels |
| Ingredient | 100% carrot (Daucus carota L.); no added glaze, sugar or seasoning unless separately specified |
| Origin | China; production site and raw-material origin stated in the order file |
| Style | Flat round, crinkle-cut round, decorative cut or agreed custom cut |
| Flat slice sizes | 3–5 mm or 5–7 mm thickness; common diameter 20–40 mm |
| Crinkle slice sizes | 5–7 mm or 7–9 mm thickness; 20–40 mm or focused 25–35 mm diameter |
| Processing | Selected, washed, peeled, trimmed, sliced, size checked, blanched, cooled, dewatered, IQF frozen, inspected, metal detected and packed |
| Color and appearance | Natural orange to bright orange; reasonably uniform slices; free-flowing frozen condition |
| Flavor and odor | Clean, characteristic carrot flavor and odor; no foreign or objectionable odor |
| Texture | Firm and tender after the buyer's validated heat process; no serious woody, fibrous, mushy or rotten pieces |
| Brix reference | 8.0–9.0 °Bx at 20°C when included in the contract; actual value reported by crop batch and test method |
| Grade | Grade A, foodservice grade or processing grade by signed defect schedule |
| Bulk packing | 1×10 kg/carton with food-grade PE liner; 1×20 lb/carton; 4×2.5 kg/carton |
| Retail / foodservice packing | 10×1 kg, 20×500 g, 20×400 g or agreed OEM bag and carton count |
| Regular MOQ | 10 metric tons or one 20-foot reefer plan; lower quantity may be discussed in a mixed container |
| Loading reference | 20-foot reefer: about 10–12 MT; 40-foot reefer: about 22–24 MT; final quantity follows pack, pallet and weight limits |
| Shelf life / storage | 24 months from production when continuously stored and transported at −18°C or below |
| Lead time | Normally 15–21 days after specification, packing, artwork, deposit and production slot are confirmed |
| Trade terms / port | FOB, CFR or CIF; Xiamen or another agreed China loading port according to the production and shipment plan |
| Payment reference | T/T 30% deposit and 70% against shipping documents, or L/C at sight by agreed contract |
Defect Schedule: Put the Acceptance Rule in Writing
Codex CXS 320-2015 gives a useful external reference for quick-frozen ring-cut carrots: misshapen 6%, major blemishes and unpeeled areas 4%, blemishes 10%, damaged and cracked pieces 4%, small pieces 15%, greening 12%, woody pieces 1%, extraneous vegetable material no more than 2 pieces per 1,000 g, and a total maximum allowance of 25% by weight for ring-cut and sliced-lengthwise styles.
Those Codex figures are not presented as our batch results or as the only grade available. For a tighter commercial program, we prepare a signed defect schedule. The example below is a practical Grade A RFQ target; the final value is fixed by sample approval, cut geometry and order agreement.
| Control item | Example Grade A RFQ target | Inspection basis |
|---|---|---|
| Declared-size conformity | ≥90% by weight within the agreed size range | Representative frozen sample |
| Small / broken pieces | ≤10% by weight | Pieces below the agreed minimum diameter or incomplete slices |
| Major blemish or unpeeled area | ≤4% by weight | Visual inspection after separation |
| Greening | ≤5% by weight | Visible green shoulder or green tissue |
| Woody / seriously fibrous pieces | ≤1% by weight | Visual and texture inspection |
| Extraneous vegetable material | ≤2 pieces per 1,000 g | 1,000 g sample |
| Foreign material | Absent | Defined sample and control plan |
| Frozen clusters | ≤10% by weight | Pieces that cannot be readily separated while frozen |
Microbiology, Contaminants and COA Structure
A specification limit is the acceptance ceiling or absence requirement agreed before production. It is not an actual test result. On the released-batch COA, the Actual Result column contains the laboratory result for the sampled production batch, together with the batch number, production date, method or report reference and approval status.
| COA parameter | Agreed limit reference | Actual result on released-batch COA | Release logic |
|---|---|---|---|
| Total plate count | ≤100,000 CFU/g | Batch-specific numeric CFU/g result | Result must meet the signed limit |
| Yeast and mould | ≤1,000 CFU/g | Batch-specific numeric CFU/g result | Result must meet the signed limit |
| Coliforms | ≤100 CFU/g | Batch-specific numeric CFU/g result | Result must meet the signed limit |
| E. coli | <10 CFU/g | Reported count or | Result must meet the signed limit |
| Staphylococcus aureus | ≤100 CFU/g | Batch-specific numeric CFU/g result | Result must meet the signed limit |
| Salmonella | Absent in 25 g | Detected / not detected for the sampled batch | Not detected required |
| Listeria monocytogenes | Absent in 25 g | Detected / not detected for the sampled batch | Not detected required |
| Lead (Pb) | ≤0.10 mg/kg for the referenced EU root-vegetable category | Batch or crop-lot laboratory value in mg/kg | Destination-market and contract review |
| Cadmium (Cd) | ≤0.10 mg/kg for the referenced EU root-vegetable category | Batch or crop-lot laboratory value in mg/kg | Destination-market and contract review |
| Pesticide residues | Each analyte complies with the destination-market MRL and agreed screen | Analyte result and laboratory LOQ | No blanket zero-residue claim |
The microbiological figures are an export-order reference and can be tightened or replaced by the buyer's standard. EU contaminant references follow Commission Regulation (EU) 2023/915 for root and tuber vegetables. Other markets and products for infants or young children require a separate regulatory and application review.
Sample Approval, Inspection and Repeat-Order Control
A photograph can show color and cut profile, but it cannot replace a representative frozen sample or the written specification. For a new program, we recommend approving the product identity, slice style, target dimensions, cooked texture, color range, free-flowing condition and defect definitions together. If the buyer uses a kettle, retort, steam oven, microwave line or other defined process, the sample should be assessed under that intended process because heating time can change the final bite and breakage.
The inspection plan should name the sample quantity and calculation method. Size conformity, small pieces, greening and visual defects are normally recorded by weight; extraneous vegetable material can be recorded as pieces per 1,000 g; microbiology and contaminants follow the agreed laboratory method and sampling plan. A result cannot be compared reliably when one shipment is judged by piece count and another by weight, so we keep the unit of measure with every limit.
For repeat orders, we carry the approved product code, cut description, packing code and document scope into the new order review. Any requested change in thickness, diameter, crop source, bag, carton, artwork, test panel or destination market is treated as a specification change. This keeps purchasing, production and QA aligned and prevents a familiar product name from hiding a materially different order.
Processing Flow and Product-Specific Control Points
- Raw material reception: We inspect carrot condition, maturity, orange color, green shoulder, decay, black spots, pithiness and serious mechanical damage.
- Washing, peeling and trimming: Soil, roots, tops, peel and damaged tissue are removed before cutting.
- Slicing and size control: The cutter is set for the approved flat, crinkle or decorative profile; thickness, diameter, incomplete slices and fines are checked.
- Blanching: Time and temperature follow the product specification and target application. We do not describe blanching as a complete ready-to-eat treatment.
- Cooling and dewatering: Product is cooled and excess surface water is reduced before freezing to limit ice buildup and clumping.
- IQF freezing: Individual quick freezing helps keep slices separate for dosing, blending and portion packing.
- Final inspection and metal detection: We inspect color, size, defects, frozen clusters and foreign material, then apply the documented detection and packing control plan.
- Packing, frozen storage and loading: Net weight, seal, carton, marks, batch code and frozen condition are checked before release and reefer loading.
Actual carrot-strip sorting illustrates manual visual inspection on a frozen carrot processing line; it is not presented as sliced-carrot batch proof.
General processing-room view used only to show controlled handling, weighing and packing activities.
A ruler check shows the type of dimensional evidence used for related carrot cuts; sliced-carrot thickness is recorded against its own specification.
Packaging, OEM and Label Confirmation
Industrial Bulk
1×10 kg carton with food-grade liner or 1×20 lb carton. We confirm liner thickness, closure, carton strength, net weight tolerance, lot code and pallet requirement.
Foodservice
4×2.5 kg or 10×1 kg. We review bag opening, portion size, carton count, handling strength and distribution label.
Retail Private Label
400 g, 500 g, 1 kg or an agreed net weight. We review artwork, barcode, ingredient declaration, storage statement, cooking instruction, origin, date coding and carton marks.
Mixed Container
Frozen carrots can be planned with other approved frozen vegetables, fruit or mushrooms. Each SKU keeps a separate specification, lot identity, bag count and document line.
Documents and Batch Traceability
We connect the commercial order with the QA file so repeat purchases can be compared against the same specification. Document scope is agreed by destination market, buyer program and shipment terms.
Product and Release File
Approved specification, signed cut and defect schedule, sample approval record, batch COA, production date, best-before date and release status.
Laboratory Support
Microbiological report, pesticide-residue report, heavy-metal report and other agreed analyses by crop lot, production batch or shipment plan.
Shipment Documents
Commercial invoice, packing list, bill of lading, certificate of origin and market-specific documents listed in the sales contract.
Traceability Chain
Raw-material lot, processing date, packing code, cold-store record and shipment reference are connected so the delivered lot can be traced through the order file.
Certification documents are provided for the relevant production site and valid order scope. Organic documentation applies only to certified organic orders; registration or facility certification is not described as product-specific certification.
Frozen Storage and Reefer Loading
We keep the product at −18°C or below through frozen storage and reefer shipment planning. Repeated thawing and refreezing can increase clumping, ice formation and texture damage, so temperature continuity matters from warehouse release to destination receiving.
Before loading, we review carton condition, quantity, pallet plan, container cleanliness, set point, product condition and shipment marks. Final loading capacity depends on the chosen carton, inner bags, pallets, legal payload and container plan rather than one universal tonnage claim.
General cold-store evidence for frozen export handling; it is not presented as a carrot-only warehouse.
General container-loading evidence shows carton handling and temperature checks for frozen export shipments.
Why GreenLand-food for a Frozen Carrot Program
We write style, dimensions, grade, defects, microbiology, packing and documents into the order standard.
We match slice thickness and pack size to ready meals, soups, blending, foodservice or retail programs.
We separate contract limits from actual batch results and connect the COA with traceability records.
We coordinate OEM packing, shipment documents, reefer loading and mixed-container planning.
Frozen Sliced Carrots FAQ
1. What are IQF frozen sliced carrots?
They are carrots selected, washed, peeled, trimmed, sliced, normally blanched, cooled, dewatered and individually quick frozen. We then inspect, metal detect, pack and store them under frozen conditions for B2B supply.
2. Which slice styles do you supply?
We quote flat round slices, crinkle-cut slices and order-specific decorative cuts. The signed specification identifies the exact style so flat and crinkle product are not treated as interchangeable.
3. What thickness and diameter can I request?
Common flat slices are 3–5 mm or 5–7 mm thick. Crinkle slices are commonly 5–7 mm or 7–9 mm, with 20–40 mm diameter or a focused 25–35 mm range.
4. Are the carrots blanched before IQF freezing?
The standard commercial process normally includes controlled blanching followed by cooling and dewatering. The final blanching condition is written into the specification and does not replace the buyer's validated cooking process.
5. What does Grade A mean for sliced carrots?
Grade A must be defined by measurable fields: size conformity, small pieces, major blemishes, peel, greening, woody pieces, extraneous vegetable material and frozen clusters. We attach that defect schedule to the approved specification.
6. Can you provide a Brix value?
Yes. An 8.0–9.0 °Bx reference at 20°C can be included when Brix matters to the program. The COA reports the actual measured value for the applicable crop lot or production batch.
7. Which applications use frozen carrot slices?
We supply them for ready meals, soups, sauces, frozen vegetable blends, central kitchens, institutional foodservice and retail frozen packs. We match thickness, defect tolerance and packing to the downstream process.
8. What bulk and foodservice packs are available?
References include 1×10 kg, 1×20 lb, 4×2.5 kg and 10×1 kg. Final bag material, carton count, pallet and net-weight tolerance are confirmed in the packing specification.
9. Do you prepare private-label retail bags?
Yes. We review the target net weight, artwork, barcode, label language, origin, date code, storage statement, cooking instruction, carton marks and destination-market requirements before printing and production.
10. What appears on the batch COA?
The COA identifies the product and batch, lists the agreed test limits and records actual results from the sampled batch. It can include microbiology, Brix and other agreed release parameters, with a report or method reference.
11. Can you arrange residue and heavy-metal reports?
We coordinate pesticide-residue and heavy-metal testing according to the destination market, crop-lot risk and order agreement. Each analyte is evaluated against the applicable MRL or contaminant limit; we do not use zero-residue claims.
12. What is the MOQ and lead time?
The regular MOQ reference is 10 MT or one 20-foot reefer plan. Lead time is normally 15–21 days after specification, packing, artwork, payment and the production slot are confirmed; mixed-container quantities are reviewed separately.
13. Can frozen sliced carrots ship in a mixed container?
Yes. We can plan approved frozen vegetable, fruit or mushroom SKUs in one reefer when quantities, cartons, pallets, documents and loading sequence are workable. Every SKU remains linked to its own batch and specification.
14. How should frozen carrot slices be stored and transported?
Keep them continuously at −18°C or below in frozen warehousing and reefer transport. Avoid temperature cycling and thaw-refreeze exposure because these conditions can increase clumping, ice and texture damage.
Send a Complete Frozen Sliced Carrot RFQ
Include the information below so we can return a quotation that purchasing, production and QA teams can evaluate together.
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Technical specification · reference schedule
Frozen Sliced Carrots
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 | China; production site and raw-material origin stated in the order filePublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Style | Flat round, crinkle-cut round, decorative cut or agreed custom cutPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Flat slice sizes | 3–5 mm or 5–7 mm thickness; common diameter 20–40 mmPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Crinkle slice sizes | 5–7 mm or 7–9 mm thickness; 20–40 mm or focused 25–35 mm diameterPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color and appearance | Natural orange to bright orange; reasonably uniform slices; free-flowing frozen conditionPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor and odor | Clean, characteristic carrot flavor and odor; no foreign or objectionable odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Firm and tender after the buyer's validated heat process; no serious woody, fibrous, mushy or rotten piecesPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Grade | Grade A, foodservice grade or processing grade by signed defect schedulePublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Thickness & intact-cut inspection | Measure thickness separately from fruit/cap/root diameter or piece length; classify broken cuts and end pieces. | Use a thickness gauge/caliper and separate mass or count for intact and broken fractions. |
| 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. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Brix reference | 8.0–9.0 °Bx at 20°C when included in the contract; actual value reported by crop batch and test methodPublished reference | Measure representative prepared sample with a temperature-compensated refractometer. |
| Codex reference: mineral impurities | ≤0.1 % m/mExternal reference Codex | Whole-product basis; use the relevant CXS 234-1999 analysis method. Quick-frozen carrot roots (Daucus carota), peeled and cleaned; the annex permits blanched or unblanched carrots. Confirm SKU identity; assess the carrot ingredient separately if a coating or glaze is added. The cited Codex standard excludes products indicated for further industrial processing. |
| 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. |
| 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 |
|---|---|---|
| Shelf life / storage | 24 months from production when continuously stored and transported at −18°C or belowPublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Separation & loose-ice assessment | Keep inherent moisture, loose ice and permanently frozen clusters as separate inspection categories. | Weigh separated loose ice and welded clusters against initial sample mass; distinguish natural paired pieces or blocks. |
| Product thermal centre | −18°C or colder after freezing and thermal stabilization; maintain the agreed frozen distribution condition.External reference Codex | Probe the thickest representative pack and retain storage/transport temperature records. Codex quick-frozen reference; selected product form and route must be frozen. |
| Frozen condition at dispatch | Hard frozen, correctly sealed and coded, without thaw/refreeze evidence or excessive loose ice. Codex | Check pack integrity, free-flow or block condition as declared, carton condition and loading temperature. |
05 / Pack Size & Shelf Life
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Bulk packing | 1 × 10 kg/carton with food-grade PE liner; 1 × 20 lb/carton; 4 × 2.5 kg/cartonPublished 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 | Selected, washed, peeled, trimmed, sliced, size checked, blanched, cooled, dewatered, 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. |
| Raw-material preparation checks | Check peeling and top/tail trimming before cutting; distinguish plain IQF from a formulated glaze. | 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% carrot (Daucus carota L.); no added glaze, sugar or seasoning unless separately specifiedPublished 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 |
|---|---|---|
| Declared-size conformity - Example Grade A RFQ target | ≥90% by weight within the agreed size rangePublished reference | Representative frozen sample. Programme: Example Grade A RFQ target. |
| Small / broken pieces - Example Grade A RFQ target | ≤10% by weightPublished reference | Pieces below the agreed minimum diameter or incomplete slices. Programme: Example Grade A RFQ target. |
| Major blemish or unpeeled area - Example Grade A RFQ target | ≤4% by weightPublished reference | Visual inspection after separation. Programme: Example Grade A RFQ target. |
| Extraneous vegetable material - Example Grade A RFQ target | ≤2 pieces per 1,000 gPublished reference | 1,000 g sample. Programme: Example Grade A RFQ target. |
| Foreign material - Example Grade A RFQ target | AbsentPublished reference | Defined sample and control plan. Programme: Example Grade A RFQ target. |
| Frozen clusters - Example Grade A RFQ target | ≤10% by weightPublished reference | Pieces that cannot be readily separated while frozen. Programme: Example Grade A RFQ target. |
| Codex reference: major blemishes and unpeeled areas, combined | ≤4 % by weightExternal reference Codex | 400 g visual sample; use §2.2.3 definitions. Quick-frozen carrots supplied as ring-cut or lengthwise-sliced style. The cited Codex standard excludes products indicated for further industrial processing. |
| Intrinsic defect classification | Green shoulder, peel, root hairs, black spots, woody fibres and damaged cuts. | 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 |
|---|---|---|
| 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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IQF Frozen Carrots
