Freeze Chickpea
Description
Technical Parameters
IQF Frozen Chickpeas / Garbanzo Beans for Foodservice, Hummus, Ready Meals and Bulk Supply
We supply IQF frozen chickpeas, also known as frozen garbanzo beans, in whole, cooked, blanched, peeled or customized forms according to buyer requirements. The chickpeas are selected, sorted, rehydrated if required, washed, precooked or blanched according to specification, individually quick frozen, inspected, metal detected and packed under frozen storage conditions.
Chickpeas are also known as garbanzo beans in many markets. In B2B frozen food supply, buyers usually confirm whether they need mature chickpeas, green chickpeas, cooked chickpeas, peeled chickpeas or bulk IQF chickpeas before quotation. Key purchasing points include size, texture, processing level, bean skin condition, broken rate, packing format, COA and cold chain.
We help your purchasing team confirm 9-13 mm or 10-13 mm size, soft yet firm texture, mature beige or green chickpea type, processing level, loose skin tolerance, split bean tolerance, bulk packing, retail packing, documents and reefer shipment plan.
IQF frozen chickpea image helps buyers check whole bean condition, color, size and free-flowing frozen appearance.
IQF Frozen Chickpeas for B2B Buyers
Frozen chickpea procurement should not be treated as a home-freezing topic. We prepare industrial IQF frozen chickpeas for hummus manufacturers, salad producers, soup and curry manufacturers, ready meal factories, plant-based food brands, foodservice distributors, retail frozen brands and bulk frozen vegetable importers who need repeatable size, texture, packing and documents.
Main Product
IQF frozen whole chickpeas / frozen garbanzo beans, with mature beige chickpeas as the main supply direction unless green or peeled forms are confirmed.
Order Decisions
We confirm mature, green, cooked, blanched, rehydrated or peeled status, then match size, texture, skin tolerance, packing and COA needs.
Buyer Channels
Hummus, dips, salads, grain bowls, soups, stews, curries, ready meals, plant-based foods, foodservice, retail packs and industrial processing.
Chickpeas or Garbanzo Beans: Product Name for Different Markets
Chickpeas
Chickpeas is a common product name in many international markets, ingredient supply chains, ready meal formulas and foodservice procurement files.
Garbanzo Beans
Garbanzo beans is common especially in the United States and some foodservice or retail channels. We can align product label names with buyer market requirements.
Green Chickpeas
Green chickpeas or green garbanzo beans are harvested earlier and have different color, texture and application. We describe them as a separate product or specification when supplied.
Which Frozen Chickpea Product Do You Need?
Mature Frozen Chickpeas
Beige color, mild nutty flavor and firm texture for hummus, salads, soups, stews, curries, ready meals and foodservice.
Frozen Green Chickpeas
Naturally green, harvested earlier and different from mature beige chickpeas. This option can be discussed if available for retail or plant-based menu applications.
Frozen Cooked Chickpeas
Precooked and IQF frozen for ready-to-heat use, hummus, salads, foodservice and ready meals when the buyer needs reduced preparation time.
Frozen Peeled Chickpeas
Peeled chickpeas can be discussed for smoother hummus, puree, sauces and industrial formulas where skin texture should be reduced.
Buyer Risks & GreenLand-food Controls
Frozen chickpeas can fail in application if the buyer and supplier do not define processing level, size, texture, skin tolerance, broken rate, packing and cold-chain plan before production.
| Buyer Concern | Product / Order Risk | GreenLand-food Control | Buyer Result |
|---|---|---|---|
| Wrong label name | Chickpeas and garbanzo beans may be named differently by target market. | We confirm label name, carton marks and document wording before private label or shipment. | Cleaner product identity for market entry |
| Processing level mismatch | Raw, blanched, cooked, rehydrated or peeled status affects texture and final application. | We confirm processing level, cooking target and sample approval before production. | Better fit for hummus, salads, curries and ready meals |
| Texture failure | Overcooked beans become mushy; undercooked beans may have hard centers. | We review soft yet firm texture after proper heating and adjust processing level by application. | More stable eating texture and processing performance |
| Loose skins and broken beans | Loose skins, split beans and fragments affect hummus, salad and retail appearance. | We define loose skin, split bean and broken piece tolerance by specification. | Clearer quality standard for repeat orders |
| Foreign material risk | Stones, soil, plant debris, skins, plastic or metal can enter chickpea lots. | We use sorting, washing, inspection and metal detection with COA support when required. | Stronger QA file and lower rejection risk |
Product Features of IQF Frozen Chickpeas
Whole Round Chickpea Shape
Good frozen chickpeas should have whole round shape, uniform size and controlled broken rate.
Mild Nutty Flavor
Chickpeas have a mild nutty flavor for hummus, salads, soups, stews, curries and plant-based food applications.
Soft Yet Firm Texture
The texture should be soft enough for cooking or further processing, but firm enough to avoid excessive mushiness.
Processing Level Confirmation
Buyers should confirm blanched, cooked, rehydrated, peeled or green chickpeas before quotation.
IQF Free-Flowing Condition
IQF freezing helps beans remain separated and easier to weigh, portion, mix and pack.
Bean Skin Control
Loose skins, split beans and broken pieces should be controlled according to buyer specification.
Procurement-Focused Specification
The following commercial specification helps buyers confirm size, processing level, packing and documents before sample approval and repeat orders.
| Product Name | IQF Frozen Chickpeas |
| Alternative Name | Frozen Garbanzo Beans / IQF Garbanzo Beans / Frozen Whole Chickpeas |
| Ingredient | 100% chickpeas, no additives unless otherwise agreed |
| Raw Material | Selected chickpeas / garbanzo beans |
| Chickpea Type | Mature beige chickpeas / green chickpeas / peeled chickpeas according to order specification |
| Origin | China, subject to sourcing plan and batch confirmation |
| Crop Season | May-July, November-December or according to origin and crop condition |
| Supply Period | Frozen stock supply planning available year-round |
| Processing Method | Selected, sorted, rehydrated if required, washed, blanched or cooked according to specification, IQF frozen, inspected, metal detected and packed |
| Freezing Method | IQF, Individually Quick Frozen |
| Product Form | Whole chickpeas / whole garbanzo beans |
| Available Forms | Whole, peeled, cooked, green chickpeas, customized packing according to buyer requirement |
| Size | 9-13 mm / 10-13 mm / approx. 1x1 cm / according to approved sample |
| Reference Size | 100-140 g/100 pcs if required by buyer specification |
| Color | Natural beige to light yellow for mature chickpeas; natural green for green chickpeas if supplied |
| Flavor and Aroma | Typical mild nutty chickpea flavor, clean and free from off-flavor |
| Texture | Soft yet firm after proper heating, not seriously mushy |
| Processing Level | Blanched / cooked / rehydrated / ready-to-heat / ready-to-use according to buyer specification |
| Grade | Grade A / foodservice grade / processing grade according to buyer requirement |
| Broken Rate | Controlled according to buyer specification |
| Bean Skin Control | Loose skins controlled according to agreed tolerance |
| Foreign Material | Stones, soil, plant debris, loose skins, 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 | 1x10 kg/carton, 20 lb/carton, 30 lb carton, 45 lb bulk case, 1x20 kg/carton or customized |
| Foodservice Packing | 1 kg x 10/carton, 2.5 kg bag, 5 kg bag or customized |
| Retail Packing | 300 g, 400 g, 500 g, 900 g, 1 kg, 500 g x 20/carton, 1 kg x 10/carton or private label pouch according to MOQ |
| Tote Packing | 1500 lb 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 | Confirm according to carton size, tote size, pallet format and container plan |
| Certificates | HACCP, ISO, BRCGS, FDA, KOSHER, HALAL, ECO CERT; organic certificate only when certified organic lot is available |
| Documents | Specification, COA, packing list, commercial invoice, certificate of origin, health certificate and other export documents upon request |
| Delivery | By reefer container, sea shipment |
| Export Markets | North America, Europe, Middle East, Asia-Pacific and other international markets according to order history |
| Brand Option | GreenLand-food / buyer's own brand / OEM private label |
Quality Control Points for IQF Frozen Chickpeas
| Control Point | Risk for Frozen Chickpeas | GreenLand-food Action |
|---|---|---|
| Raw material selection | Raw chickpea quality affects size, texture, cooking performance and color. | We review raw material size, defect level, color and suitability for processing. |
| Size control | Uneven beans affect cooking, portioning, packing and visual consistency. | We confirm 9-13 mm, 10-13 mm or approved sample size before production. |
| Processing level control | Wrong cooked, blanched, rehydrated or peeled status can make the product unsuitable. | We confirm processing level by buyer application and sample review. |
| Texture control | Overcooking causes mushy texture; insufficient cooking leaves hard centers. | We review soft yet firm texture after proper heating and align it with application. |
| Bean skin control | Loose skins can affect hummus, salad and ready meal appearance. | We define loose skin tolerance and inspect sorting result before packing. |
| Broken and split bean control | Fragments weaken retail appearance and can affect portion control. | We check broken beans, split beans and fragments according to buyer specification. |
| Color and off-flavor | Dark spots, off-color beans or sour, fermented, rancid odor can cause rejection. | We inspect color, odor and abnormal beans before final packing. |
| Foreign material | Stones, soil, plant debris, loose skins, plastic or metal can enter the lot. | We reduce risk through sorting, washing, inspection and metal detection. |
| Microbiology and residues | Target markets may require microbiological, residue or heavy metal data. | We coordinate COA or test reports according to buyer target market and order agreement. |
| Clumping and cold chain | Temperature fluctuation and surface moisture cause clumping, ice and texture change. | We check IQF free-flowing condition and keep frozen storage at -18 C or below. |
Nutrition values and label claims should be confirmed according to batch testing, final recipe and the buyer's target market regulations.
Applications of IQF Frozen Chickpeas
Hummus and Dip Manufacturers
Cooked or peeled frozen chickpeas can be used for hummus, dips, spreads, sauces and plant-based food products.
Salad and Grain Bowl Producers
Whole frozen chickpeas are suitable for chilled salads, grain bowls, prepared salads, deli products and foodservice salad bars.
Soups, Stews and Curries
Frozen chickpeas work for vegetable soups, meat stews, chickpea curries, Mediterranean meals, Middle Eastern dishes and ready-to-heat products.
Ready Meal Factories
Suitable for frozen rice meals, curry meals, vegetarian meals, meal kits, tray meals, plant-based meals and ready-to-cook products.
Foodservice and Catering
We provide ready-to-use chickpeas for restaurants, hotels, central kitchens, catering companies and institutional kitchens.
Plant-Based and Vegan Products
Chickpeas can serve plant-based meal formulations, vegetarian protein products, fillings and frozen prepared foods when label claims are confirmed.
Retail Private Label
300 g, 400 g, 500 g, 900 g, 1 kg or customized retail packs can be developed for supermarkets, frozen vegetable brands and online grocery channels.
Industrial Food Processing
Suitable for sauces, dips, fillings, puree, ready meals, frozen prepared foods and bulk ingredient supply.
Factory, Product & QC Image Evidence
Images are used to show product form, size, free-flowing condition, factory capability, certificate support and export readiness.
Product image helps confirm color, whole bean condition and common size range.
Whole chickpea image supports hummus, salad and foodservice application review.
Frozen cooked chickpea image helps buyers check processing level and free-flowing condition.
Size photo supports checking whole bean size, broken tolerance and buyer sample approval.
Application-style product photo supports salads, bowls, foodservice and retail review.
Bulk product image helps discuss industrial carton, foodservice pack and mixed container planning.
Factory image supports broader frozen vegetable processing, packing and export supply communication.
Equipment image helps explain washing, blanching or cooking, IQF freezing, inspection and packing capability.
Certificate image reminds buyers to confirm certificate scope, COA and required test reports by order.
Export service image supports shipment coordination, loading photos and cold-chain delivery planning.
Bulk Packing and Private Label Options
Bulk Carton Packing
1x10 kg/carton, 20 lb/carton, 30 lb carton, 45 lb bulk case, 1x20 kg/carton or customized industrial carton.
Foodservice Packing
1 kg x 10/carton, 2.5 kg bag, 5 kg bag or customized pack for restaurants, distributors and central kitchens.
Retail Packing
300 g, 400 g, 500 g, 900 g, 1 kg, 500 g x 20/carton, 1 kg x 10/carton or private label pouch according to MOQ.
Tote Packing
1500 lb tote or customized tote packing can be discussed for industrial buyers if available.
OEM / Private Label
We review buyer brand, retail bag design, barcode, label information, carton marks, batch number and destination-market rules.
Documents Available for Import Buyers
For frozen chickpea importers, hummus manufacturers, foodservice distributors and ready meal factories, documents are part of the product. We connect batch-based specification, COA, size confirmation, processing level confirmation, packing confirmation, carton label confirmation and loading records before delivery.
Cold Chain and Shipment Control
Frozen Storage
IQF frozen chickpeas should be stored at -18 C or below to reduce clumping, surface ice and texture change.
Reefer Shipment
We use reefer container shipment and confirm carton condition, label, batch number and loading temperature before delivery.
Temperature Control
Frozen cooked chickpeas and green chickpeas should be protected from repeated thawing and refreezing.
Mixed Container Planning
Mixed container with other frozen vegetables, frozen fruits or frozen mushrooms can be discussed by product compatibility, packing and order quantity.
Frozen Chickpea Processing Video
Follow-Up Materials We Can Prepare
This video helps buyers understand frozen chickpea processing and handling. For bulk or private label frozen chickpea orders, we can provide additional product photos, size photos, packing photos, COA, batch label photos, quality inspection records and loading photos according to order requirements.
Request Size Photos and COAWhy Choose GreenLand-food for Frozen Chickpeas
Clear Chickpea / Garbanzo Bean Naming
We help buyers confirm whether the target market should use chickpeas or garbanzo beans on product labels and documents.
Flexible Product Options
We prepare mature chickpeas, green chickpeas, cooked chickpeas, peeled chickpeas and customized packing according to buyer application.
Chickpea-Specific Quality Control
We focus on size, color, texture, cooking level, bean skin, split beans, broken pieces, off-flavor, foreign material and cold chain condition.
Application-Based Specification
We help match frozen chickpeas to hummus, salads, soups, stews, curries, ready meals, plant-based foods, foodservice and retail packs.
Batch-Based Documentation
Specification, COA, microbiological data, processing level confirmation, packing details, carton label and shipment documents can be matched by batch.
Flexible Packing and Mixed Container
Bulk carton, foodservice bag, retail pouch, tote, private label packing and mixed frozen container plans can be discussed.
FAQ for IQF Frozen Chickpea Buyers
What are IQF frozen chickpeas?
They are selected chickpeas that are sorted, rehydrated if required, washed, blanched or cooked according to specification, individually quick frozen and packed for B2B food production.
Are chickpeas the same as garbanzo beans?
Yes. Chickpeas are also known as garbanzo beans in many markets. Both names can be used according to buyer market and label requirement.
Is this page about home freezing chickpeas?
No. We supply industrial IQF frozen chickpeas for B2B buyers. Home freezing and industrial IQF freezing differ in grading, processing, inspection, packing, documentation and cold-chain control.
What size can you supply?
Common size can be 9-13 mm, 10-13 mm, approx. 1x1 cm or according to approved sample. Some buyers may also use 100-140 g/100 pcs as a reference.
Are frozen chickpeas cooked or raw?
Processing level should be confirmed before quotation. Blanched, cooked, rehydrated, peeled or green chickpeas can be discussed according to buyer requirement and supply capability.
Can you supply frozen green chickpeas?
Frozen green chickpeas or green garbanzo beans can be discussed if available. They are different from mature beige chickpeas in color, texture and application.
Can you supply peeled chickpeas?
Peeled chickpeas can be discussed if available, especially for hummus, puree and smooth texture applications.
What texture should good frozen chickpeas have?
Good frozen chickpeas should be soft yet firm after proper heating, not seriously mushy, hard-centered or broken.
How do you control loose skins and broken beans?
Loose skins, split beans and broken pieces are controlled through raw material selection, processing, sorting and inspection according to buyer tolerance.
What applications are frozen chickpeas suitable for?
Hummus, dips, salads, grain bowls, soups, stews, curries, ready meals, plant-based foods, foodservice, retail packs and industrial food processing.
What is the normal packing?
Common options include 1x10 kg/carton, 20 lb/carton, 30 lb carton, 45 lb bulk case, 1x20 kg/carton, 300 g, 400 g, 500 g, 900 g, 1 kg or customized packing.
What is the shelf life?
Shelf life is usually 24 months under proper frozen storage at -18 C or below. Final shelf life should follow the confirmed specification and label.
How should IQF frozen chickpeas be stored?
Keep frozen at -18 C or below. Avoid repeated thawing and refreezing to reduce clumping, surface ice and texture change.
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.
Can I request organic frozen chickpeas?
Organic chickpeas can only be supplied if organic raw material and certificate are available. Organic claim should be confirmed before quotation and labeling.
Can I request private label packing?
Yes. Private label retail packing, foodservice packing and customized carton marks can be discussed according to MOQ, packing type and destination market.
Can frozen chickpeas be shipped with other frozen vegetables?
Yes. Mixed container with other frozen vegetables, frozen fruits or frozen mushrooms can be discussed according to quantity, packing, product compatibility and shipment plan.
What should buyers confirm before ordering frozen chickpeas?
Please confirm chickpeas or garbanzo beans label name, mature or green chickpeas, cooked/blanched/peeled processing level, size, texture, packing, MOQ, certificate, COA, target market, delivery schedule and loading plan.
Plan Your Frozen Chickpea Purchase
Tell us the label name, chickpea type, processing level, size, texture target, packing, quantity, destination market and certificate requirement you need. We will help confirm a practical specification before sample, quotation, private label artwork or production planning.
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Technical specification · reference schedule
Frozen Chickpea
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, subject to sourcing plan and batch confirmationPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Product Form | Whole chickpeas / whole garbanzo beansPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Available Forms | Whole, peeled, cooked, green chickpeas, customized packing according to buyer requirementPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Size | 9-13 mm / 10-13 mm / approx. 1 × 1 cm / according to approved samplePublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Reference Size | 100-140 g/100 pcs if required by buyer specificationPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color | Natural beige to light yellow for mature chickpeas; natural green for green chickpeas if suppliedPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor and Aroma | Typical mild nutty chickpea flavor, clean and free from off-flavorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Soft yet firm after proper heating, not seriously mushyPublished 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. |
| 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 |
|---|---|---|
| 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. |
| 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, 20 lb/carton, 30 lb carton, 45 lb bulk case, 1 × 20 kg/carton or customizedPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Retail Packing | 300 g, 400 g, 500 g, 900 g, 1 kg, 500 g x 20/carton, 1 kg x 10/carton or private label pouch according to MOQPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Tote Packing | 1500 lb 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, sorted, rehydrated if required, washed, blanched or cooked according to 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. |
| Processing Level | Blanched / cooked / rehydrated / ready-to-heat / ready-to-use 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 | Confirm soaked/cooked/blanched route and check hydration and texture uniformity. | 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% chickpeas, 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 |
|---|---|---|
| Broken Rate | Controlled according to buyer specificationPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Foreign Material | Stones, soil, plant debris, loose skins, 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. |
| Intrinsic defect classification | Loose skins, split grains, discoloured grains, hard undercooked cores and foreign seeds. | 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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