16 Oz Frozen Green Beans
Description
Technical Parameters
16 Oz Frozen Green Beans for Retail, Foodservice and Private Label
We supply 16 oz frozen green beans for supermarket frozen shelves, distributor programs, foodservice supply and private-label vegetable ranges. One 16 oz bag equals 1 lb and converts mathematically to 453.592 g. A common dual declaration is 16 oz (1 lb) 454 g, subject to the destination market's labeling and net-content rules. We prepare whole, cut and French-cut green beans with defined diameter, length, blanching, defect, packing and batch-document requirements.
The bag weight alone does not define the product. A complete quotation states whether the beans are whole or cut, round or flat, the diameter grade, target length, blanching condition, free-flowing limit, permitted short pieces, retail film, case count, label language, barcode, destination standard and requested test reports. We place these fields into one order specification so the approved product, retail artwork, production lot and COA remain connected.
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Cut green bean product view used to assess color, segment length, broken pieces and frozen condition.
A spread sample makes uneven cuts, discoloration, loose seeds and clumps easier to see.
The Decisions Behind a 16 Oz Retail Bag
A retail pack combines food specification, legal labeling and case logistics. Two 16 oz offers can carry the same net weight but deliver different pod diameter, cut style, texture, free-flowing performance and carton efficiency. We therefore price the frozen vegetable and the retail program together rather than treating the printed bag as a separate afterthought.
| Procurement risk | Field to specify | Our control action | Commercial result |
|---|---|---|---|
| Whole and cut products are quoted as one item | Style and length | We name whole, transverse cut, short cut, diagonal cut or longitudinal French cut. | The received product matches cooking, appearance and portion needs. |
| Pods are too thick, fibrous or mature | Diameter, maturity and string limit | We grade diameter and inspect tough strings, developed seeds and fibrous units. | More repeatable bite and heating performance. |
| Segments vary widely in length | Target cut and short-piece definition | We measure representative samples and separate short pieces from mechanical damage. | Cleaner retail presentation and steadier portion distribution. |
| Beans freeze into blocks | IQF and stuck-together tolerance | We inspect the full pack or 1 kg sample against the agreed free-flowing limit. | The 16 oz bag pours and portions without thawing the entire pack. |
| Bag artwork and packed product conflict | Legal name, style, grade and net content | We review the product specification beside the artwork information before printing. | A coherent retail file for purchasing, QA and import review. |
| COA values cannot be tied to the shipment | Lot code and Actual Result | We link production lot, test result, packed date and shipment file. | Batch-specific evidence rather than a generic limit sheet. |
Whole, Cut and French-Cut Green Bean Specifications
We use diameter and length together for whole and transverse-cut beans. Diameter influences maturity, texture and visual grade; length influences portioning and pack appearance. French cut means the pod is sliced lengthwise, producing narrow strips with a different heating and moisture-release profile. It should not be described as an ordinary short segment.
| Form | Diameter | Length / presentation | Typical channel |
|---|---|---|---|
| Whole fine | 6–8 mm | 6–12 cm | Premium visual retail and foodservice programs |
| Whole standard | 7–9 mm | 6–12 cm | Retail, catering and side-dish packs |
| Whole larger | 8–10 mm | 7–13 cm | Value retail and industrial preparation |
| Transverse cut | 6–10 or 6–12 mm | 20–30, 20–40, 30–50 or 40–60 mm | 16 oz retail, vegetable blends and ready meals |
| French cut | By raw-pod grade | Longitudinally sliced; maximum slice thickness and fines by order | Fast-heating retail, catering and prepared foods |
Caliper inspection shows how diameter grading is checked on the frozen pod.
Codex describes cut beans as transversely cut pods in which at least 70% by count are 20–65 mm long. Short cut is more than 10 mm but less than 20 mm for at least 70% by count. For a retail order using a narrower 20–40 mm or 30–50 mm range, the signed range and tolerance replace the broad Codex presentation description for commercial acceptance.
Whole pods show natural curvature, frost condition, trimming and length distribution.
Cut-length measurement supports the agreed segment range and short-piece control.
Longitudinal strips are visually distinct from transverse cuts and require their own fines and thickness limits.
Codex Size Language and Free-Flowing Control
International size names can be ambiguous unless they are paired with millimeters. For round-type green beans, Codex size designations are extra small up to 6.5 mm, very small up to 8 mm, small up to 9.5 mm, medium up to 11 mm and large over 11 mm. If a size-graded product is declared, at least 80% by number should conform to the declared size or smaller sizes under the Codex system. We still write the exact GreenLand order band, such as 6–8 mm, because it is clearer for purchasing and production.
For a product described as free flowing, Codex permits no more than 10% m/m of pieces stuck together so firmly that they cannot be easily separated while frozen. We use that as the maximum reference unless a tighter private-label requirement is written. Ice crystals on the surface are not automatically an added glaze. If a buyer requests a glazed product, the glaze percentage and net product weight must be stated separately; otherwise the order is quoted as unglazed IQF product with normal process frost.
Commercial Specification for 16 Oz Frozen Green Beans
| Standard order reference – final values appear in the signed specification | |
|---|---|
| Product name | IQF Frozen Green Beans / 16 Oz Frozen Green Beans |
| Botanical identity | Phaseolus vulgaris L.; product variety named when required. |
| Ingredient | Green beans 100%; no seasoning in the standard item. |
| Origin | Fujian, China, or the named production origin in the order file. |
| Crop periods | Main raw-material windows: May–July and November–December; frozen supply planned by crop and inventory. |
| Process | Selected, stem ends removed, washed, blanched, cooled, drained, individually quick frozen, sorted, detected and packed. |
| Form and size | Whole 6–8 mm × 6–12 cm; 7–9 mm × 6–12 cm; 8–10 mm × 7–13 cm. Cuts 20–30, 20–40, 30–50 or 40–60 mm. French cut by order. |
| Color and appearance | Characteristic green color, clean pods or pieces, reasonably uniform for the ordered grade, free from unacceptable discoloration. |
| Texture | Tender and firm after the agreed preparation test; not hard, excessively fibrous or mushy. |
| Flavor and odor | Characteristic green bean flavor and odor; free from foreign odor or flavor. |
| Retail net content | 16 oz / 1 lb; mathematical metric conversion 453.592 g. Common rounded metric declaration 454 g, subject to destination rules. |
| Other packing | 300 g, 397 g, 500 g, 1 kg, 2 lb, 2.5 lb, 10 kg, 20 lb, 30 lb and approximately 550 kg octabin programs. |
| Shelf life | 24 months from production in unopened packing under continuous frozen storage. |
| Storage and transport | ≤−18°C in frozen warehouse and reefer transport. Avoid thawing and refreezing. |
| MOQ | Normally 10 metric tons for a regular item; mixed frozen containers can be discussed from approximately 3 metric tons per compatible item. |
| Lead time | Normally 15–21 days after specification, artwork, packing, deposit and production schedule are settled. |
| Trade and loading port | FOB, CFR or CIF; Xiamen or another agreed China port according to production and shipment plan. |
Defect Definitions and Inspection Baseline
We separate defects that affect safety, appearance, size and eating quality. This prevents a short but sound piece from being counted in the same way as insect damage or foreign matter. The signed order states sample size, inspection state and acceptance rule. The following baseline gives purchasing and QA teams a concrete starting point.
| Defect | Definition / order baseline | Inspection relevance |
|---|---|---|
| Foreign matter | Absent: no glass, metal, stone, plastic, wood, insect or other non-vegetable material in the inspected sample. | Safety and release control. |
| Extraneous vegetable matter | Leaves, stalks, attached stem ends or unrelated plant material; major EVM ≤1 piece/kg as an RFQ baseline. | Trimming and sorting performance. |
| Out of calibration | Pods outside the agreed diameter grade; ≤20% by weight as a broad order baseline unless a tighter grade is selected. | Texture and visual uniformity. |
| Short pieces | Codex: less than 10 mm for cut/sliced styles and less than 20 mm for whole style, including loose seeds; RFQ baseline ≤15% by weight. | Retail presentation and portion distribution. |
| Mechanical damage | Broken, split, crushed or ragged units whose appearance is materially affected; set separately from intended cut length. | Handling, cutting and freezing control. |
| Major blemish | Insect or pathological damage exceeding an equivalent 6 mm diameter circle, or serious comparable damage. | Raw-material and final sorting. |
| Minor blemish | Damage exceeding an equivalent 3 mm circle but not exceeding 6 mm. | Appearance grade. |
| Tough strings and fibrous units | Codex tough-string definition: fibre supporting 250 g for at least 5 seconds; fibrous parchment-like pod tissue is assessed separately. | Maturity and eating quality. |
| Stuck-together units | ≤10% m/m for the Codex free-flowing reference, or tighter by private-label specification. | Pourability and portion control. |
The visible gloved sorting step supports removal of unsuitable strips, loose seeds and damaged pieces.
Inspection method matters
Diameter can be checked frozen with parallel bars or a defined caliper method; some commercial specifications use a thawed sample. Length and defect samples must state whether the units are examined frozen, defrosted or prepared. A 1 kg sample is practical for EVM and free-flowing checks, while the signed sampling plan can use several bags across the lot for retail-pack evaluation.
We record the approved visual grade, defect definitions and sample plan with the product specification. If the retailer uses USDA Grade A, Codex or an internal score sheet, that named system is written into the order rather than implied by a generic grade word.
Microbiology, Heavy Metals and Pesticide Residues
IQF green beans are normally blanched but are not automatically a ready-to-eat product. The label, process validation and intended use determine whether the bag is ready to cook or subject to another preparation statement. The microbiological table below is an RFQ baseline for a blanched frozen vegetable program. The released COA contains the corresponding production-lot result.
| Test | RFQ reference limit | COA reporting |
|---|---|---|
| Total aerobic plate count | ≤500,000 CFU/g | Measured production-lot value |
| Escherichia coli | ≤100 CFU/g | Measured value or method detection statement |
| Yeast and mould | ≤10,000 CFU/g combined | Measured production-lot value |
| Coagulase-positive Staphylococci | ≤100 CFU/g | Measured value where included |
| Salmonella spp. | Absent in 25 g | Presence/absence and sample amount |
| Listeria monocytogenes | Absent in 25 g for the proposed retail baseline | Presence/absence and sample amount |
| Lead (Pb) | ≤0.10 mg/kg, EU legume-vegetable wet-weight reference | Measured value and destination limit |
| Cadmium (Cd) | ≤0.020 mg/kg, EU legume-vegetable wet-weight reference | Measured value and destination limit |
| Pesticide residues | Each analyte complies with the named destination-market MRL; EU default 0.01 mg/kg where no specific MRL is listed. | Analyte, result, LOQ and applicable MRL |
Lead and cadmium values are legal reference limits, not assumed results. For processed or frozen food, the applicable destination rule and any concentration or processing factor must be handled in the compliance file. A retailer's microbiological or residue manual can be tighter than the table, so we price the named test panel, sampling frequency and laboratory scope with the order.
COA: Specification Limit Versus Actual Result
We structure the COA so each acceptance limit has a separate Actual Result field. The limit "≤500,000 CFU/g" belongs in the Specification column. The Actual Result column contains the value measured for the corresponding production batch. Repeating the limit in both columns does not demonstrate a test and is not used as a substitute for the batch result.
| COA section | Required content |
|---|---|
| Product identification | Whole, cut or French cut; diameter/length; 16 oz bag and case configuration; blanching status. |
| Lot identification | Production lot, production date, best-before date, report date and sample identity. |
| Physical and sensory | Size, color, odor, texture, free-flowing condition and selected defect results. |
| Microbiology | Specification, test unit, Actual Result, method reference when requested and conformity status. |
| Chemical safety | Pb, Cd and pesticide panel where included, with the destination standard and laboratory result. |
| Release | Conforming disposition and authorized release tied to the lot. |
Processing Flow and Quality Controls
- Raw-material reception: we identify the source lot and inspect pod maturity, color, insect damage, disease, deformation, developed seeds and foreign material.
- Stem removal and trimming: we remove stems and unsuitable ends. String control is matched to the variety and maturity specification.
- Washing: we wash the beans under the selected sanitation program and remove soil and loose plant material.
- Size grading and cutting: whole beans are graded by diameter and length. Cut beans are prepared to the stated range; French cut is kept as a distinct presentation.
- Blanching: we apply the defined heat process to support color and flavor stability. The finished product remains ready to cook unless the order and label state otherwise.
- Cooling and draining: we control cooling and surface water before freezing to reduce clumping and excess ice.
- Individual quick freezing: the product passes rapidly through the freezing zone until the thermal center reaches the required frozen condition.
- Final sorting: we remove discoloration, major blemishes, damaged pods, loose stems, excessive short pieces and unrelated material.
- Detection and weight control: the selected line applies its detection step and pack-weight control for the 16 oz unit and outer case.
- Retail packing and coding: we seal the bag, inspect the seal and print, apply traceable date/lot coding and check the case mark.
- Frozen storage and dispatch: we hold finished cartons at ≤−18°C and prepare reefer loading according to the shipment plan.
The image shows green beans at a general inspection unit and supports foreign-material control discussion.
General equipment evidence illustrates conveying, detection and packing capability; it is not presented as a green-bean-only line.
16 Oz Bag, Case Pack and Private-Label File
For a United States-style 16 oz program, the retail unit is 1 lb and the common metric declaration is 454 g. Case counts can be 12 × 16 oz, 20 × 16 oz or another configuration set by the distributor's case-weight and pallet plan. We calculate film dimensions, carton dimensions, gross weight, pallet pattern and container load after the selected bean form and bag shape are known.
Retail bag
Net weight, film structure, bag dimensions, print colors, seal area, code position and tear or reclose features where required.
Artwork information
Legal product name, ingredient, net quantity, storage, lot/date format, origin, responsible party, barcode and destination-language content.
Outer case
Case count, board strength, carton dimensions, case mark, barcode, gross weight, pallet requirement and frozen handling marks.
Release checks
Printed-film comparison, seal integrity, code legibility, net-weight control, carton condition and retained production reference.
Bulk and foodservice alternatives include 20 × 500 g, 20 × 300 g, 6 × 2.5 lb, 12 × 2 lb, 1 × 10 kg, 1 × 20 lb and 1 × 30 lb cartons. Approximately 550 kg octabins can be discussed for industrial repacking. The inner liner, carton, pallet and load plan are set for the chosen net weight rather than copied from another product.
Applications Matched to Form and Packing
Private-label retail
Whole, cut or French-cut beans in 16 oz bags. Appearance grade, net-content control, case count, artwork and retail microbiology are the key purchase fields.
Foodservice and institutions
1 kg, 2 lb, 2.5 lb or bulk packs with cut length selected for heating time, serving presentation and portion control.
Ready meals and sides
20–40 or 30–50 mm pieces can improve formula distribution. Texture after the customer's heat cycle and drip release matter more than a visual grade alone.
Mixed vegetables and repacking
Cut beans can combine with peas, corn and carrots. We align cut size, blanching, color, free-flowing condition and component ratio for repeat production.
MOQ, Loading and Frozen Delivery
| Regular-item MOQ | Normally 10 metric tons; printed-film MOQ may determine the first private-label run. |
| Mixed container | Approximately 3 metric tons per compatible item can be discussed when products, packs, schedules and loading points align. |
| 20 ft reefer | Approximately 10–12 metric tons, depending on carton dimensions, pallets and route payload. |
| 40 ft high-cube reefer | Approximately 22–24 metric tons, depending on case pack, pallet use and legal payload. |
| Frozen condition | Product storage and reefer transport at ≤−18°C, with loading arranged to limit temperature exposure. |
Container quantities are planning values, not fixed promises. A 12 × 16 oz case and a 20 × 16 oz case use different carton volume and pallet geometry. We issue the final case count, pallet plan and payload calculation after packaging dimensions are available.
Documents, Certificates and Traceability
We prepare the product specification, batch COA, packing list, commercial invoice, bill of lading information and certificate of origin according to the shipment plan. Microbiological, pesticide-residue and heavy-metal reports are scoped by destination market and order agreement. Health, phytosanitary, organic, religious or customer-specific documents are listed before production so the selected site, product, validity date and shipment wording can be matched.
Traceability connects the raw-material reception lot, processing date, line, finished-product code, retail bag code, case mark and dispatch record. A certificate logo does not prove that every scope, site and date applies to a particular 16 oz order. We provide the applicable certificate file for the selected production arrangement and keep batch test evidence separate from site certification.
General certificate display used for document-capability context only; the applicable site, scope and validity file is supplied for the selected order.
Frequently Asked Questions
1. How many grams are in a 16 oz frozen green bean bag?
Sixteen ounces equals one pound and converts mathematically to 453.592 g. A common rounded dual declaration is 16 oz (1 lb) 454 g. The final label statement and net-content control follow the destination market's legal metrology and retailer requirements.
2. Can you supply whole and cut green beans in 16 oz bags?
Yes. We supply whole, transverse-cut and longitudinal French-cut options. The quotation states the exact style, diameter, length and defect limits because these forms have different visual, heating and portioning performance.
3. Which whole green bean sizes are available?
Regular programs include 6–8 mm diameter with 6–12 cm length, 7–9 mm with 6–12 cm, and 8–10 mm with 7–13 cm. We write both diameter and length into the order rather than relying only on terms such as fine or medium.
4. Which cut lengths can I order?
Transverse cuts include 20–30, 20–40, 30–50 and 40–60 mm. Codex broadly defines cut beans as at least 70% by count between 20 and 65 mm, but a GreenLand commercial order uses the narrower signed range and tolerance.
5. What is the difference between cut and French-cut green beans?
Cut beans are divided across the pod into segments. French-cut beans are sliced lengthwise into narrow strips. French cut normally heats faster and needs separate limits for strip thickness, fines, loose seeds and damaged pieces.
6. Are IQF frozen green beans blanched?
The standard process includes blanching before individual quick freezing. Blanching supports color and flavor stability, but the product is normally treated as ready to cook rather than automatically ready to eat. The intended-use statement is included in the product and label file.
7. What does free flowing mean?
Free flowing means the frozen units remain sufficiently separate for pouring and portioning. Codex permits up to 10% m/m of pieces stuck together so firmly that they cannot be easily separated while frozen. A tighter retail limit can be written into the specification.
8. How are tough or stringy beans controlled?
We select suitable maturity, trim the pods and inspect tough strings and fibrous units. Codex defines a tough string as fibre capable of supporting 250 g for five seconds or more under the stated test. The order can add a numeric tolerance for the selected grade.
9. What microbiological limits are used?
The proposed retail baseline includes total aerobic count ≤500,000 CFU/g, E. coli ≤100 CFU/g, yeast and mould ≤10,000 CFU/g, coagulase-positive Staphylococci ≤100 CFU/g, and Salmonella plus Listeria monocytogenes absent in 25 g. The signed standard follows the product process, intended use, destination and retailer manual.
10. Which EU heavy-metal limits apply to green beans?
The EU legume-vegetable wet-weight references used here are lead ≤0.10 mg/kg and cadmium ≤0.020 mg/kg. These are specification limits, not assumed batch results. The laboratory value for the corresponding lot appears separately in the test report or COA.
11. How are pesticide residues reported?
We use the destination market and named analyte panel. For the EU, each result is compared with Regulation (EC) No 396/2005 and its amendments; a default 0.01 mg/kg applies where an active substance is not specifically listed. The report can show analyte, result, LOQ and applicable MRL.
12. What appears on the green bean COA?
The COA identifies product form, grade, lot, dates, specification limits, units, Actual Results and conformity status. Actual Result means the value measured for the production batch. It is not a duplicate of the acceptance limit.
13. Which 16 oz case packs and private-label services are available?
Case packs such as 12 × 16 oz or 20 × 16 oz can be developed around carton weight and pallet efficiency. We review film, bag size, label language, barcode, date code, case mark, carton dimensions and print release with the selected product specification.
14. What should I send for a complete quotation?
Send whole, cut or French-cut form; diameter and length; 16 oz case count; grade and defect limits; destination microbiology and residue standard; artwork needs; order quantity; destination port; Incoterm; pallet requirement; document list and delivery window. We can then quote one defined product and packing plan.
Build a Complete 16 Oz Frozen Green Bean RFQ
Tell us the product form, diameter, cut length, case count, defect grade, destination standard, artwork requirement, order volume and port. We will align the 16 oz bag specification, batch-document scope, carton plan, frozen loading estimate and quotation.
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Technical specification · reference schedule
16 oz Frozen Green Beans
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 |
|---|---|---|
| Dimensions - Transverse cut | 6–10 or 6–12 mmPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Botanical identity | Phaseolus vulgaris L.; product variety named when required.Published reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Origin | Fujian, China, or the named production origin in the order file.Published reference | Reconcile source declaration, intake lot and shipment documents. |
| Form and size | Whole 6–8 mm × 6–12 cm; 7–9 mm × 6–12 cm; 8–10 mm × 7–13 cm. Cuts 20–30, 20–40, 30–50 or 40–60 mm. French cut by order.Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color and appearance | Characteristic green color, clean pods or pieces, reasonably uniform for the ordered grade, free from unacceptable discoloration.Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Tender and firm after the agreed preparation test; not hard, excessively fibrous or mushy.Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor and odor | Characteristic green bean flavor and odor; free from foreign odor or flavor.Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| 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 |
|---|---|---|
| Lead (Pb) - RFQ reference limit | ≤0.10 mg/kg, EU legume-vegetable wet-weight referencePublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: RFQ reference limit. Published commercial target; verify current destination limits, edible-part basis and any processing factor before approval. |
| Cadmium (Cd) - RFQ reference limit | ≤0.020 mg/kg, EU legume-vegetable wet-weight referencePublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: RFQ reference limit. Published commercial target; verify current destination limits, edible-part basis and any processing factor before approval. |
| Pesticide residues - RFQ reference limit | Each analyte complies with the named destination-market MRL; EU default 0.01 mg/kg where no specific MRL is listed.Published reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: RFQ reference limit. |
| 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 |
|---|---|---|
| Total aerobic plate count - RFQ reference limit | ≤500,000 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: RFQ reference limit. |
| Escherichia coli - RFQ reference limit | ≤100 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: RFQ reference limit. |
| Yeast and mould - RFQ reference limit | ≤10,000 CFU/g combinedPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: RFQ reference limit. |
| Coagulase-positive Staphylococci - RFQ reference limit | ≤100 CFU/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: RFQ reference limit. |
| Salmonella spp. - RFQ reference limit | Absent in 25 gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: RFQ reference limit. |
| Listeria monocytogenes - RFQ reference limit | Absent in 25 g for the proposed retail baselinePublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. Programme: RFQ reference limit. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
04 / Freezing & Cold Chain
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Frozen condition | Product storage and reefer transport at ≤−18°C, with loading arranged to limit temperature exposure.Published reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Separation & loose-ice assessment | Keep inherent moisture, loose ice and permanently frozen clusters as separate inspection categories. | Weigh separated loose ice and welded clusters against initial sample mass; distinguish natural paired pieces or blocks. |
| Product thermal centre | −18°C or colder after freezing and thermal stabilization; maintain the agreed frozen distribution condition.External reference Codex | Probe the thickest representative pack and retain storage/transport temperature records. Codex quick-frozen reference; selected product form and route must be frozen. |
| Frozen condition at dispatch | Hard frozen, correctly sealed and coded, without thaw/refreeze evidence or excessive loose ice. Codex | Check pack integrity, free-flow or block condition as declared, carton condition and loading temperature. |
05 / Pack Size & Shelf Life
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Other packing | 300 g, 397 g, 500 g, 1 kg, 2 lb, 2.5 lb, 10 kg, 20 lb, 30 lb and approximately 550 kg octabin programs.Published reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf life | 24 months from production in unopened packing under continuous frozen storage.Published reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Declared net contents | Verify each selected pack format against the artwork and applicable quantity-control rule. Codex | Calibrated checkweigher or scale; defined sample and tare. |
| Shelf-life basis | The labelled period applies only to its validated pack and continuous stated storage condition. Codex | Review stability study or approved shelf-life file and production-date code. |
06 / Process Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Process | Selected, stem ends removed, washed, blanched, cooled, drained, individually quick frozen, sorted, detected and packed.Published reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Raw-material preparation checks | Confirm species, round/flat pod type and cross-cut versus lengthwise-sliced style. | 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 | Green beans 100%; no seasoning in the standard item.Published 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 |
|---|---|---|
| Foreign matter | Safety and release control.Published reference | Inspection definition: Absent: no glass, metal, stone, plastic, wood, insect or other non-vegetable material in the inspected sample. Programme: Inspection relevance. |
| Extraneous vegetable matter | Trimming and sorting performance.Published reference | Inspection definition: Leaves, stalks, attached stem ends or unrelated plant material; major EVM ≤1 piece/kg as an RFQ baseline. Programme: Inspection relevance. |
| Short pieces | Retail presentation and portion distribution.Published reference | Inspection definition: Codex: less than 10 mm for cut/sliced styles and less than 20 mm for whole style, including loose seeds; RFQ baseline ≤15% by weight. Programme: Inspection relevance. |
| Mechanical damage | Handling, cutting and freezing control.Published reference | Inspection definition: Broken, split, crushed or ragged units whose appearance is materially affected; set separately from intended cut length. Programme: Inspection relevance. |
| Major blemish | Raw-material and final sorting.Published reference | Inspection definition: Insect or pathological damage exceeding an equivalent 6 mm diameter circle, or serious comparable damage. Programme: Inspection relevance. |
| Minor blemish | Appearance grade.Published reference | Inspection definition: Damage exceeding an equivalent 3 mm circle but not exceeding 6 mm. Programme: Inspection relevance. |
| Intrinsic defect classification | Stem ends, strings, mature seeds, fibrous pods, blemishes and broken pieces. | 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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Frozen Sliced Beans
