Cubed Potatoes Frozen
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Cubed Potatoes Frozen

We supply IQF frozen potato cubes for importers, foodservice distributors, central kitchens, prepared-meal manufacturers, frozen vegetable packers and private-label programs. Our standard item is made from selected white potatoes that are washed, peeled, trimmed, diced, rinsed, blanched, cooled, individually quick frozen, sorted and packed. The standard product is blanched but not fried, with no seasoning and no added oil. Common sizes include 6×6×6 mm, 10×10×10 mm, 12.7×12.7×12.7 mm, 15×15×15 mm and 20×20×20 mm. The correct quotation also defines dry matter, reducing sugars, peel, black spots, green units, slivers, small pieces, clusters, free ice, cooked texture, packing and batch tests. We connect these fields in one order specification so the approved sample, production lot, COA and shipment can be compared against the same standard. 6–20 mm cube programs Blanched, non-fried standard 10 MT regular MOQ 24 months at ≤−18°C

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Description

Technical Parameters

IQF potato dice • blanched and non-fried • bulk and private label

Cubed Potatoes Frozen for Foodservice, Ready Meals and Industrial Processing

Common sizes include 6×6×6 mm, 10×10×10 mm, 12.7×12.7×12.7 mm, 15×15×15 mm and 20×20×20 mm. The correct quotation also defines dry matter, reducing sugars, peel, black spots, green units, slivers, small pieces, clusters, free ice, cooked texture, packing and batch tests. We connect these fields in one order specification so the approved sample, production lot, COA and shipment can be compared against the same standard.

6–20 mm cube programsBlanched, non-fried standard10 MT regular MOQ24 months at ≤−18°C

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Pale yellow IQF potato cubes shown as loose individual pieces

Loose potato dice show the cube profile, cream-to-pale-yellow color, natural cut variation and free-flowing frozen condition.

Workers visually sorting pale yellow potato dice on a stainless steel processing line

The visible sorting step supports removal of discoloration, peel, irregular cuts, clusters and damaged units before packing.

The Purchasing Decisions Behind a Potato Cube

Two offers described as frozen diced potatoes can perform very differently. A 10 mm blanched raw cube is not interchangeable with a 10 mm pre-fried dice. Potato variety and solids affect firmness and water release; reducing sugars influence browning when the customer applies a later frying or roasting step. Cut accuracy affects portion distribution, while slivers and clusters change the visual yield inside a tray or retail bag.

Buyer concern	Order risk	Our control	Purchasing result
Cube dimensions vary between shipments	Uneven heating, filling and visual presentation	We state three dimensions, tolerance, conformity basis and small-unit allowance.	A repeatable dice standard for production and receiving inspection.
Potatoes brown or turn gray	Variety, storage sugars, oxidation or inadequate blanching	We define raw-material chemistry, color, blanching status and permitted anti-gray treatment.	The formulation team knows whether the item fits boiling, baking or frying.
Cooked cubes become mushy or pasty	Low solids, excessive blanching or unsuitable heat cycle	We set a dry-matter range and assess texture after the agreed preparation test.	Better shape retention in soups, trays and ready meals.
Loose dice arrive as frozen blocks	Poor draining, slow freezing or temperature fluctuation	We control cooling, dewatering, IQF separation, clusters and free ice.	More reliable dispensing and portion control.
A COA repeats limits without test evidence	Shipment cannot be linked to measured results	We separate Specification from the production batch's Actual Result and lot identity.	A release file usable by purchasing, QA and import teams.

Blanched Non-Fried Dice Versus Pre-Fried Dice

Blanched, non-fried standard

Potato is the only ingredient in the standard item. The dice are heat-treated to control enzymes, cooled, drained and IQF frozen without oil. This format gives the customer more control over seasoning, fat, sodium and the final heat process.

Pre-fried project

Pre-fried dice are a separate product with oil type, oil uptake, surface color, solids, reducing sugar, coating, sodium and finish-cook method written into the specification. We do not substitute a pre-fried item for a non-fried order.

An anti-gray treatment such as sodium acid pyrophosphate may be used in some commercial potato processes. It is not assumed in our standard ingredient statement. When requested or required by the approved process, the treatment, maximum use level, residue or phosphorus requirement, ingredient declaration and destination rule are written into the order. A "100% potato" declaration is used only when no such additive is present.

Cube Sizes, Tolerances and Related Potato Cuts

A cube specification uses length, width and height. Writing only "10 mm" can leave uncertainty about whether one dimension or all three dimensions are controlled. The USDA frozen hash brown standard defines diced style as approximate cube units from 6 mm to 15 mm on an edge. We can also prepare a 20 mm commercial large dice, but it sits outside that specific USDA size definition and is identified as a custom cut.

Form	Nominal size	Acceptance language	Commercial fit
Fine dice	6×6×6 mm	Tolerance and fines limit by signed sample.	Fillings, small-piece blends and fast heating
Standard dice	10×10×10 mm	Normally ±2 mm with ≥90% by weight within the agreed band.	Soups, vegetable blends and ready meals
Half-inch dice	12.7×12.7×12.7 mm	Inch and metric values appear together in the order.	Institutional packs and visible meal components
Large dice	15×15×15 mm	USDA diced-size upper edge; tolerance by order.	Catering, tray meals and central kitchens
Custom large cube	20×20×20 mm	Commercial custom specification, not described as USDA diced style.	Stews and applications needing strong visual identity
Random chunk / strip	20–40 mm chunk or defined strip cross-section	Quoted as a separate form with its own dimensional plan.	Foodservice, roasting and related potato programs

Larger frozen potato cuts with visible pale yellow surfaces

Larger potato cuts are shown as a related form; their shape and tolerance are specified separately from regular 10 mm dice.

How we classify small units and slivers

A unit smaller than one-half the volume of the predominant cube is treated as a small unit under the USDA diced-style reference. The 450 g sample may contain no more than 90 g of these units. A long thin edge chip that does not resemble the ordered cube is classified as a sliver or irregular cut under the commercial defect sheet.

For a tighter retail program, we can replace the broad USDA allowance with a lower small-piece percentage. The order must identify the weighing method, sample size, thawed or frozen condition and whether natural corner loss is included.

Frozen potato strips measured with a digital caliper

This image shows dimensional inspection on a related potato strip, not a cube. Cube orders use the same measurable principle across all three edges.

Raw-Material Chemistry and Finished Texture

Potato variety, crop condition and storage history influence solids, reducing sugars, color and texture. Our standard non-fried dice can use an 18–22% raw-tuber dry-matter range as an RFQ baseline. Lower solids can produce a wetter, softer cube; very high solids can produce a drier or more mealy result. The correct range depends on whether the customer boils, steams, bakes, fries or retorts the final formula.

For a general blanched dice, reducing sugars can be controlled at ≤0.50% in the raw-material program. When the cube will be fried or roasted at high temperature and light surface color is required, a tighter target such as ≤0.30% can be written. The COA or crop report identifies the method and batch result when chemistry testing is included. These limits are purchasing targets, not nutrition declarations.

Dry matter

18–22% standard RFQ range. The order can narrow the band around the customer's texture and yield target.

Reducing sugars

≤0.50% general program; ≤0.30% can be specified for a light-color frying or roasting application.

Cooked character

Firm and tender, not more than slightly affected by hard, mushy, pasty, soggy or excessively dry units.

Color

Bright, reasonably uniform white to light cream before final customer heating, without unacceptable green, gray or dark units.

Complete Commercial Specification

The table below is a quotation reference. The signed specification and approved sample control the order. A destination law, retailer manual or customer process standard takes priority when it is tighter.

IQF cubed potatoes frozen – RFQ reference
Product / botanical name	IQF Frozen Potato Cubes / Frozen Diced Potatoes; Solanum tuberosum.
Ingredient	Potato 100% for the standard unseasoned, non-fried item; any anti-gray treatment must be separately agreed and declared.
Origin / season	Fujian, China or named production origin. Main receiving windows: June–July and October–November; frozen supply planned by crop inventory.
Process	Selected, washed, peeled, trimmed, diced, rinsed, blanched, cooled, drained, IQF frozen, sorted, detected and packed. Standard item is not fried.
Cube sizes	6×6×6, 10×10×10, 12.7×12.7×12.7, 15×15×15 and 20×20×20 mm. Custom tolerance by order.
Size conformity	Standard commercial target ≥90% by weight within the agreed dimensional band; USDA diced reference permits no more than 90 g small units in a 450 g sample.
Dry matter / reducing sugar	Dry matter 18–22%; reducing sugars ≤0.50%, or ≤0.30% for a specified light-color fry/roast program.
Color / appearance	Characteristic white to light cream, reasonably uniform cubes, clean cut surfaces, no abnormal discoloration or visible foreign material.
Texture / flavor / odor	Firm and tender after the agreed preparation test; characteristic potato flavor and odor; free from bitterness, scorch and foreign odor or flavor.
IQF condition	Free flowing; clusters ≤5% w/w and free ice ≤1% w/w as commercial baselines. No intentional glaze unless declared.
Packing	300 g, 500 g, 900 g, 1 kg, 2.5 kg and 5 kg bags; 10 kg, 20 kg, 20 lb and 40 lb bulk cartons; private label by project.
Shelf life / storage	24 months from production in unopened packing at ≤−18°C under continuous frozen storage. Avoid thawing and refreezing.
MOQ / lead time	Normally 10 metric tons for a regular item. Compatible mixed loads can be discussed from about 3–5 metric tons per SKU. Normal planning 20–30 days after specification and packing approval.
Trade / loading port	FOB, CFR/CNF or CIF by quotation; Xiamen or the named port matched to the selected production and consolidation plan.

USDA Grade A Reference for Diced Potatoes

The U.S. Standards for Grades of Frozen Hash Brown Potatoes provide a useful common vocabulary for blanched diced potatoes. Grade A requires normal flavor and odor, good color, practical freedom from defects, good texture and a score of at least 90 points. We can write the measurable parts into a commercial contract. This does not mean the shipment is USDA inspected or certified unless that separate service is arranged and documented.

Grade A factor	Maximum per 450 g sample	Meaning for receiving inspection
Small units	90 g	Units smaller than one-half the volume of the predominant cube.
Total minor, major and severe defects	18	Combined imperfections such as necrosis, crushed units, eyes and discoloration.
Total major and severe defects	9	Imperfections that materially affect appearance or edibility.
Severe defects	2	Offensive condition or defined large dark/light discoloration.
Total minor and major clusters	6	Non-separable clusters of at least 5 g; cluster allowance is additional to other defects.
Major clusters	2	Individual clusters weighing 10 g or more.

Under this standard, a minor cluster is not readily separable and weighs at least 5 g but less than 10 g; a major cluster weighs 10 g or more. Light-brown discoloration becomes major at 4 mm and severe at 8 mm. Dark-brown discoloration becomes major at 2 mm and severe at 4 mm. We can add separate limits for peel, eyes, green pieces, black spots, slivers and irregular cuts when the customer's appearance requirement is tighter than the scoring standard.

Processing Flow and Control Points

Raw potato reception: we identify the receiving lot and inspect firmness, variety, size, sprouts, greening, rot, blackheart indicators, bruising, hollow heart and internal discoloration.
Washing, peeling and trimming: soil and peel are removed; eyes, green tissue, diseased areas and mechanical damage are trimmed out.
Dicing and grading: potatoes are cut in three dimensions. Slivers, nubbins, crushed pieces and units outside the agreed size band are separated.
Surface-starch rinse: cut surfaces are rinsed to remove excess loose starch that can promote sticking and cloudy process water.
Blanching: time and temperature are set for the cube size to control enzymes without producing a weak or pasty texture. Peroxidase status can be included as a process-verification field.
Cooling and dewatering: rapid cooling stops further heat action; surface water is removed to reduce ice buildup and clusters.
IQF freezing: separated dice pass through the freezing zone to produce loose frozen units and stable thermal condition.
Final sorting and detection: color defects, peel, irregular pieces, clusters and foreign material are checked before the selected detection step.
Weighing, sealing and coding: we control net weight, seal condition, code legibility, bag presentation and outer-carton mark.
Frozen storage and dispatch: finished lots remain at ≤−18°C and are released against the specified document and loading plan.

General stainless steel IQF freezing tunnel and refrigeration equipment

General IQF equipment illustrates rapid freezing and loose-piece separation capability; it is not described as a potato-only tunnel.

Microbiology, Heavy Metals and Residue Plan

Blanching reduces the vegetative microbial load but does not make frozen potato dice sterile or automatically ready to eat. The standard item is supplied as ready to cook unless the validated process and approved label state otherwise. The following values form a practical RFQ baseline; destination law and the buyer's manual govern the released order.

Test	RFQ reference limit	COA reporting
Aerobic plate count	≤100,000 CFU/g	Measured production-lot value.
Coliforms	≤100 CFU/g	Measured value and test unit.
Escherichia coli	<10 CFU/g	Measured value or method detection statement.
Yeast	≤1,000 CFU/g	Measured production-lot value.
Mould	≤1,000 CFU/g	Measured production-lot value.
Salmonella spp.	Absent in 25 g	Presence/absence and sample amount.
Listeria monocytogenes	Absent in 25 g for the proposed baseline	Presence/absence and sample amount.
Lead (Pb)	≤0.10 mg/kg	Measured result and destination reference.
Cadmium (Cd)	≤0.10 mg/kg	Measured result and destination reference.
Pesticide residues	Each analyte complies with the named destination-market MRL.	Analyte, result, LOQ and applicable MRL.

Pb and Cd at 0.10 mg/kg correspond to the current EU maximum levels for peeled potatoes and provide a clear reference for EU-oriented inquiries. They are limits, not assumed results. Processing factors, destination categories and later regulatory changes must be applied to the actual order. A customer can request a different microbiological profile or residue panel, and we include the named scope and test frequency in the quotation.

COA: Specification Limit and Actual Result

We structure the certificate of analysis so the Specification column and Actual Result column perform different jobs. A line such as "Aerobic plate count ≤100,000 CFU/g" states the acceptance limit. The Actual Result must show the value measured for the corresponding production batch. Repeating the limit in both columns is not a batch result.

COA section	Batch-linked content
Identification	Product, cube size, blanched/non-fried status, pack, production lot, dates and report identity.
Physical and sensory	Color, odor, size conformity, small units, defects, clusters, free ice and cooked texture.
Process and chemistry	Blanching/peroxidase status, dry matter and reducing sugars when included in the order.
Microbiology	Limit, unit, method when requested, Actual Result and conformity decision.
Chemical safety	Pb, Cd and named pesticide panel with result, LOQ and destination limit.
Release	Conforming disposition and authorized release tied to the bag and carton lot code.

Applications Matched to Cube Size and Texture

Soups and stews

10 or 15 mm non-fried dice provide visible potato pieces and controlled distribution. The finished heat cycle determines the required dry matter and blanching firmness.

Ready meals and trays

10–20 mm cubes can be matched to filling weight, sauce exposure and reheating time. Size conformity and post-reheat shape retention are key release fields.

Foodservice and central kitchens

1 kg, 2.5 kg, 5 kg or 10 kg packs reduce preparation steps. We match cube size and texture to boiling, steaming, baking or later frying.

Vegetable blends and repacking

Fine or standard dice can be aligned with carrot, pea, corn or onion components. We coordinate cut balance, pack weight, label file and mixed-container planning.

Packaging, Private Label and Case Control

Bulk programs commonly use one PE liner inside a 10 kg or 20 kg carton. Foodservice programs include 4×2.5 kg, 2×5 kg or 10×1 kg. Retail alternatives include 300 g, 500 g, 900 g and 1 kg bags. We calculate carton dimensions, gross weight, pallet pattern and container quantity after the cube size, bag shape and pallet requirement are known.

For private label, we review the legal name, ingredient statement, net quantity, storage statement, preparation direction, origin, lot/date format, barcode, destination language, responsible-party information and case mark. We also inspect printed-film comparison, seal integrity, code legibility, net weight and outer-carton condition. Printed-film MOQ and artwork lead time are stated separately from the frozen-product MOQ.

Cold Storage, Loading and Reefer Planning

Regular MOQ	Normally 10 MT for one established cube and pack.
Compatible mixed load	About 3–5 MT per SKU can be discussed when production, packing and loading points align.
20 ft reefer	Approximately 10–12 MT depending on cartons, pallets and route payload.
40 ft high-cube reefer	Approximately 20–24 MT depending on pack configuration and legal payload.
Frozen condition	Warehouse and reefer transport at ≤−18°C with loading exposure controlled.

General frozen food cartons palletized beside a refrigerated loading bay

General loading preparation shows palletized cartons, frozen-room handling and reefer staging; the cartons are not identified as potato cubes.

Worker arranging general frozen food cartons inside a refrigerated container

General reefer loading illustrates carton arrangement and frozen dispatch practice, not a product-specific shipment claim.

Documents, Certificates and Traceability

We prepare the product specification, batch COA, packing list, commercial invoice, bill of lading information and certificate of origin for the shipment plan. Microbiological, pesticide-residue, heavy-metal, dry-matter and reducing-sugar reports are included according to the agreed scope. Health, phytosanitary, organic, religious or customer-specific documents are listed before production so the selected site, product scope and validity period can be matched.

Traceability connects the raw-potato receiving lot, processing date, line record, finished-product lot, bag and carton code, frozen-storage record and dispatch file. A site certificate and a batch COA are not interchangeable: the certificate describes an audited management scope, while the COA records results for the identified production batch.

General wall display of frozen food factory certificates and registration documents

General document display supports certificate-file review only. The applicable site, scope and current validity file is supplied for the selected order.

Cubed Potatoes Frozen FAQ

1. Are the standard frozen potato cubes fried?

No. Our standard IQF potato dice are peeled, blanched and frozen without frying or added oil. Pre-fried cubes are quoted as a separate product with oil and finish-color specifications.

2. Which frozen potato cube sizes are available?

We quote 6, 10, 12.7, 15 and 20 mm cubes. The specification states all three dimensions, tolerance, conformity percentage and small-piece allowance.

3. What does USDA diced potato style mean?

The USDA frozen hash brown standard defines approximate cube units from 6 to 15 mm on an edge and loose frozen. A 20 mm cube is a commercial custom cut outside that specific size definition.

4. How many small pieces are permitted?

The USDA reference permits no more than 90 g in a 450 g sample of units smaller than one-half the predominant cube volume. We can set a tighter percentage for retail appearance.

5. How are clumps or clusters controlled?

Our commercial baseline is clusters ≤5% w/w. Under USDA Grade A, a 450 g sample permits six minor-plus-major clusters, including no more than two major clusters of 10 g or more.

6. Why do dry matter and reducing sugars matter?

Dry matter influences firmness, mealiness and water release. Reducing sugars influence browning during later frying or roasting. Our RFQ baselines are 18–22% dry matter and reducing sugars ≤0.50%.

7. Can you supply a lower-sugar potato cube for frying?

Yes, a reducing-sugar target of ≤0.30% can be written for a light-color frying or roasting project. The crop batch and the customer's finish process are evaluated together.

8. Do frozen potato cubes contain anti-gray additives?

The standard 100% potato item does not assume an additive. If sodium acid pyrophosphate or another permitted treatment is requested, its use and label declaration are written into the order.

9. What microbiological limits can be supplied?

The proposed baseline includes APC ≤100,000 CFU/g, coliforms ≤100, E. coli <10, yeast and mould each ≤1,000, with Salmonella and Listeria absent in 25 g.

10. Does the COA show actual batch results?

Yes, for tests included in the release plan. The COA keeps the acceptance limit separate from the production lot's Actual Result and identifies the product, lot, date and unit.

11. What retail and bulk packs are available?

Options include 300 g, 500 g, 900 g, 1 kg, 2.5 kg and 5 kg bags plus 10 kg, 20 kg, 20 lb and 40 lb cartons. Final film and case configuration follow the destination.

12. Can you pack frozen potato cubes under our brand?

Yes. We review bag artwork, ingredient and storage text, barcode, label language, lot/date format, case mark, carton strength and loading plan for private-label projects.

13. What are the MOQ and lead time?

Regular MOQ is normally 10 MT. Compatible mixed containers can be discussed from about 3–5 MT per SKU. Normal planning is 20–30 days after specification and packing approval.

14. What information should be included in an RFQ?

Send cube size, raw/blanched/pre-fried form, texture target, pack, volume, destination, application, test limits, documents, private-label requirement and target shipment window.

Build a Purchase-Ready Frozen Potato Cube Specification

Send us the required cube size, processing form, texture, dry matter, reducing-sugar target, packing, volume, destination port and test panel. We will prepare the matching specification, packaging route, MOQ, lead time and batch-document plan.

Send Potato Cube Requirements View Full Frozen Food Catalog

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Technical specification · reference schedule

Frozen Cubed Potatoes

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.

Form: Cubes Product category: Frozen Potato

01 / Physical & Sensory

Parameter	Specification / reference	Verification & order basis
Dimensions - Fine dice	6 × 6 × 6 mmPublished reference	Confirm method, representative sample and acceptance basis in the signed specification.
Dimensions - Standard dice	10 × 10 × 10 mmPublished reference	Confirm method, representative sample and acceptance basis in the signed specification.
Dimensions - Half-inch dice	12.7 × 12.7 × 12.7 mmPublished reference	Confirm method, representative sample and acceptance basis in the signed specification.
Dimensions - Large dice	15 × 15 × 15 mmPublished reference	Confirm method, representative sample and acceptance basis in the signed specification.
Dimensions - Custom large cube	20 × 20 × 20 mmPublished reference	Confirm method, representative sample and acceptance basis in the signed specification.
Product / botanical name	IQF Frozen Potato Cubes / Frozen Diced Potatoes; Solanum tuberosum.Published reference	Check raw-material identity and variety/source declaration against the ordered programme.
Cube sizes	6 × 6 × 6, 10 × 10 × 10, 12.7 × 12.7 × 12.7, 15 × 15 × 15 and 20 × 20 × 20 mm. Custom tolerance by order.Published reference	Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance.
Color / appearance	Characteristic white to light cream, reasonably uniform cubes, clean cut surfaces, no abnormal discoloration or visible foreign material.Published reference	Compare with the approved sensory reference using the stated frozen/thawed/prepared condition.
Texture / flavor / odor	Firm and tender after the agreed preparation test; characteristic potato flavor and odor; free from bitterness, scorch and foreign odor or flavor.Published reference	Compare with the approved sensory reference using the stated frozen/thawed/prepared condition.
Dimensional inspection basis	Confirm all required axes of the nominal cut and the in-size fraction; specify how irregular edges and fines are classified.	Measure length, width and thickness on the frozen sample; report count- or mass-based in-size percentage.
Declared product form	Cubes	Match approved sample, pack label and order form. Published page identity; approve selected grade before order.

02 / Physicochemical & Residue Controls

Parameter	Specification / reference	Verification & order basis
Dry matter / reducing sugar	Dry matter 18–22%; reducing sugars ≤0.50%, or ≤0.30% for a specified light-color fry/roast program.Published reference	Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result.
Lead (Pb) - RFQ reference limit	≤0.10 mg/kgPublished 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	≤0.10 mg/kgPublished 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.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
Aerobic plate count - RFQ reference limit	≤100,000 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.
Coliforms - 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.
Escherichia coli - RFQ reference limit	<10 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 - RFQ reference limit	≤1,000 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.
Mould - RFQ reference limit	≤1,000 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.
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 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
Shelf life / storage	24 months from production in unopened packing at ≤−18°C under continuous frozen storage. Avoid thawing and refreezing.Published reference	Verify unopened-pack validation, declared storage condition and production/best-before coding.
Frozen condition	Warehouse and reefer transport at ≤−18°C with loading exposure controlled.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
Packing	300 g, 500 g, 900 g, 1 kg, 2.5 kg and 5 kg bags; 10 kg, 20 kg, 20 lb and 40 lb bulk cartons; private label by project.Published 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
Process	Selected, washed, peeled, trimmed, diced, rinsed, blanched, cooled, drained, IQF frozen, sorted, detected and packed. Standard item is not fried.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	Distinguish raw/cooked whole-cut potato from prefried or formed potato; formula and route govern release.	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	Potato 100% for the standard unseasoned, non-fried item; any anti-gray treatment must be separately agreed and declared.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
Size conformity	Standard commercial target ≥90% by weight within the agreed dimensional band; USDA diced reference permits no more than 90 g small units in a 450 g sample.Published reference	Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance.
Intrinsic defect classification	Green tissue, sprouts, eyes, bruises, dark ends, slivers and irregular 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.

Order approval: Confirm the selected form and grade, ingredient formula, intended use, destination market, packing, sampling plan and test panel. The signed specification controls acceptance; the identified lot COA reports actual results.

Crinkle Cut Potatoes

Frozen Potato Balls