Frozen French Fries
Description
Technical Parameters
Frozen French Fries Supplier
Frozen French Fries and Pre-fried Potato Fries for QSR, Foodservice and Private Label Orders
GreenLand-food supplies frozen French fries, IQF frozen French fries, and pre-fried frozen potato fries for importers, distributors, QSR chains, restaurants, catering companies, foodservice buyers, retail frozen brands, and private label customers.
French fries purchasing needs clear confirmation of cut size, length, par-fried process, oil type, formula, fry color, texture after proper preparation, short pieces, broken fries, packing, documents, and frozen shipment. We review these points before quotation so your team can compare a real order standard, not only a product name.
French Fries Cut Size and Style Options
We supply frozen French fries by cut style, cross-section size, length reference, packing format, and final application. Available cut sizes depend on production plan, raw material, and confirmed order requirement.
6x6mm and 7x7mm references for QSR, fast cooking programs, retail packs, and foodservice portion control.
9x9mm and 10x10mm references for restaurants, foodservice, retail distribution, and frozen potato product brands.
12x12mm, 13x13mm, and 14x14mm references for steakhouse, foodservice, and premium side dish programs.
Available by confirmed production plan for buyers who need special shapes, retail lines, or menu-specific programs.
3-13cm, with short piece tolerance and broken piece tolerance reviewed by confirmed specification.
We review buyer equipment, frying or baking method, market preference, carton weight, and packing plan before confirming a custom cut.
Processing and Formula Options
Frozen French fries are usually processed through washing, peeling, cutting, blanching, drying, par-frying, quick freezing, inspection, and packing. Before quotation, we confirm whether the order needs regular pre-fried fries, par-fried frozen French fries, uncoated fries, coated fries, or a market-specific formula.
Sunflower oil, palm oil, soybean oil, canola oil, or other approved vegetable oil by confirmed formula and label plan.
Potato and vegetable oil are core ingredients for pre-fried fries. Dextrose, salt, stabilizer, or other formula details are confirmed by label and destination market requirements.
Uncoated regular fries and coated fries are handled by confirmed specification, formula, label, and processing plan.
Fry color, outside crispness, inside softness, and final eating texture are reviewed by application, equipment, and preparation method.
Key Product Features for B2B Purchasing
Processing Flow
We prepare frozen French fries through an industrial frozen potato process. The flow controls potato variety, raw material defects, cut size, length distribution, blanching result, par-fry condition, oil draining, frozen free-flowing condition, metal detection, packing strength, and batch traceability.
Final product should be further fried, baked, or prepared by buyer application and label requirement. We do not position frozen French fries as a ready-to-eat product unless the order label and market rules support that claim.
Product Specification
| Product Name | Frozen French Fries / IQF Frozen French Fries / Pre-fried Frozen French Fries |
|---|---|
| Market Terms | Pre-fried Frozen French Fries, Par-fried Frozen French Fries, Straight Cut Frozen French Fries, Frozen Potato French Fries, Bulk Frozen French Fries, Private Label Frozen French Fries, Frozen French Fries for Foodservice |
| Ingredient | Potato, vegetable oil; optional dextrose, salt, stabilizer, coating, or other formula details by confirmed label and formula plan |
| Origin | China mainland |
| Potato Variety | Processing potato varieties reviewed by order requirement, raw material season, dry matter reference, and fry color target |
| Cultivation | Conventional / open field; Organic option and valid documents for certified organic orders |
| Available Forms | Straight cut, shoestring, regular cut, thick cut, steak cut, crinkle cut, wedges, and customized cuts by production plan |
| Cut Size | 6x6mm, 7x7mm, 9x9mm, 10x10mm, 12x12mm, 13x13mm, 14x14mm, or customized |
| Length | 3-13cm reference; length distribution reviewed by confirmed order standard |
| Short Piece Tolerance | Controlled by confirmed specification and final application |
| Broken Piece Tolerance | Controlled broken fries, slivers, and excessive small fragments by order standard |
| Processing Method | Selected potatoes, washed, peeled, cut, blanched, dried, par-fried / pre-fried, oil drained, quick frozen, inspected, metal detected, and packed |
| Oil Type | Sunflower oil, palm oil, soybean oil, canola oil, or other approved vegetable oil by confirmed formula and label plan |
| Coating | Uncoated regular fries or coated fries by confirmed product specification |
| Dry Matter | Testing plan available by confirmed specification when texture or fry result needs verification |
| Reducing Sugar | Controlled or tested by confirmed testing plan, especially for fry color control |
| Color | Natural light yellow before frying; golden yellow after proper frying |
| Fry Color | Golden yellow after proper frying; buyer color standard or USDA color reference can be reviewed by order plan |
| Texture | Crisp outside and soft inside after proper frying, baking, or air frying, by buyer application and equipment |
| Flavor & Odor | Typical potato and fried potato flavor, free from off-flavor, rancid odor, or abnormal smell |
| Grade | A Grade / Foodservice Grade / Retail Grade by confirmed order standard |
| Defect Tolerance | Controlled peel residue, green pieces, black spots, bruises, sprouts, eyes, rotten pieces, soft rot, internal discoloration, hollow heart, burnt pieces, dark ends, short pieces, broken fries, slivers, excessive small fragments, foreign material, excessive ice, and serious clumping |
| Packing | 1x10kg/carton, 1kgx10/carton, 2kgx6/carton, 2.5kgx4/carton, 400gx20/carton, 500gx20/carton, 1kg retail bag, 2.5kg foodservice bag, 5kg foodservice bag, 10kg bulk carton, retail color bag, foodservice pack, private label packing, or palletized shipment |
| MOQ | 1x20'FCL, or around 10-12 MT by packing format and mixed container plan |
| Loading Capacity | 20'FCL: around 10-12 MT; 40'RH: around 22-24 MT; final loading depends on packing format, carton weight, pallet requirement, and shipment plan |
| Shelf Life | 24 months under frozen storage condition |
| Storage Temperature | -18°C or below |
| Crop Season | June-September, subject to planting area, potato variety, raw material season, and production plan |
| Supply Period | Available year-round based on frozen stock and production planning |
| Shipment | By frozen container / reefer container |
| Loading Port | Xiamen / Qingdao / Tianjin / Dalian / other China port by shipment plan |
| Lead Time | Around 15-21 days after order confirmation or deposit receipt |
| Payment Terms | T/T, L/C, or by order agreement |
| Trade Terms | FOB, CNF / CFR, CIF |
| Certificates / Documents | BRC, HACCP, ISO, HALAL, KOSHER, FDA-related document support for applicable markets, ECOCERT / Organic documents for certified organic orders, COA, formula statement, oil type confirmation, processing method confirmation, packing list, commercial invoice, batch traceability records, and test reports by document plan |
Quality Control Points
Frozen French fries quality control must connect to buyer risk: poor fry color, uneven length, too many short pieces, broken fries, dark ends, unstable texture, oil or formula mismatch, clumping, excessive ice, weak cartons, missing documents, or batch traceability gaps.
We review potato variety, maturity, dry matter plan, reducing sugar plan, green pieces, black spots, bruises, sprouts, eyes, hollow heart, soft rot, and internal discoloration.
We inspect cross-section size, length distribution, short pieces, broken fries, slivers, dark ends, and excessive small fragments before packing.
We confirm oil type, formula, coating, blanching, drying, par-fry oil temperature, par-fry time, oil draining, fry color, and texture target by order plan.
We check free-flowing condition, excessive ice, clumping, foreign material, metal detection, microbiology plan, pesticide residue plan, heavy metal plan, batch records, and shipment documents.
Packaging & OEM Options
Packing affects carton strength, loading quantity, retail shelf plan, QSR handling, private label approval, and repeat-order stability. We confirm cut size, carton weight, retail channel, destination market, container loading plan, and sales channel before packing confirmation.
- Bulk cartons: 1x10kg/carton, 10kg bulk carton, 20lb carton, 40lb carton, and palletized shipment.
- Foodservice packs: 1kgx10/carton, 2kgx6/carton, 2.5kgx4/carton, 2.5kg foodservice bag, and 5kg foodservice bag.
- Retail packs: 400gx20/carton, 500gx20/carton, 1kg retail bag, retail color bag, and club store pack plans.
- OEM review: private label artwork, barcode, ingredient statement, oil type, formula declaration, net weight, carton mark, and market document needs.
Applications
We match frozen French fries to purchasing channels, not household cooking methods. Each channel needs different cut size, length, packing, formula, fry color standard, carton weight, and cold-chain handling.
QSR chains, fast food restaurants, hotels, restaurants, catering companies, central kitchens, HoReCa channels, institutional foodservice, and commercial kitchens.
Private label frozen French fries packs, supermarket frozen potato shelves, frozen potato product brands, distributor bulk supply, club store packs, and retail 400g / 500g / 1kg / 2.5kg programs.
Frozen meal kits, ready meals, side dish programs, prepared foods, combo meal programs, and institutional meal programs.
Repacking, retail private label packing, foodservice portion packing, QSR supply programs, and frozen potato distribution programs.
Certifications & Export Documents
For bulk frozen French fries orders, GreenLand-food provides buyer files that match the formula, batch, destination market, and shipment plan. We confirm document scope before order so importers and QA teams can prepare clearance and internal quality files.
Logistics & Cold Chain
Frozen French fries should be stored and transported at -18°C or below. Temperature fluctuation can cause clumping, excessive ice, texture change, carton moisture, and quality complaints after arrival. We arrange frozen container shipment and align the loading plan with packing size, carton weight, pallet requirement, and destination port.
Products are kept in frozen warehousing and shipped by reefer container to reduce thawing and refreezing risk.
20'FCL around 10-12 MT; 40'RH around 22-24 MT by packing, carton weight, pallet requirement, and shipment plan.
We review combined shipments with frozen potato chunks, potato cubes, sweet potato, onion rings, mixed vegetables, fruits, or mushrooms by order quantity and loading feasibility.
Packing list, commercial invoice, COA, formula file, carton marks, loading details, and batch records are aligned before shipment.
Why Choose GreenLand-food for Frozen French Fries
As a frozen food supplier from China, GreenLand-food focuses on stable product quality, export documentation, batch traceability, and practical packing solutions for global B2B buyers. We support importers, distributors, QSR chains, foodservice companies, restaurants, retail frozen brands, and frozen potato product distributors with frozen French fries, frozen potato products, and other frozen vegetable, fruit, and mushroom products.
FAQ
Frozen French fries are potato strips that are usually selected, washed, peeled, cut, blanched, dried, par-fried or pre-fried, quick frozen, inspected, metal detected, and packed for QSR, foodservice, retail, and private label programs.
Are frozen French fries pre-fried?Frozen French fries are commonly par-fried or pre-fried before quick freezing. We confirm processing method, oil type, coating, and formula before quotation by buyer specification and label plan.
What cut sizes can you supply?Common cut sizes include 6x6mm, 7x7mm, 9x9mm, 10x10mm, 12x12mm, 13x13mm, and 14x14mm. Final cut size is confirmed by buyer application, equipment, packing, and order requirement.
What length can you supply?A common length reference is 3-13cm. Length distribution, short pieces, and broken fries tolerance are reviewed by confirmed specification.
Can you supply crinkle cut fries or wedges?Crinkle cut fries and wedges are reviewed by confirmed production plan, raw material, equipment, and order requirement. We confirm availability before quotation.
What oil is used for pre-fried French fries?Oil type is confirmed by buyer specification and formula, such as sunflower oil, palm oil, soybean oil, canola oil, or other approved vegetable oil.
Can you supply coated French fries?Coated fries are reviewed by confirmed specification. Formula, coating, labeling, and destination market requirements are confirmed before order.
What are the main quality points for frozen French fries?Key quality points include cut size, length distribution, fry color, texture, oil type, formula, short pieces, broken fries, slivers, black spots, green pieces, internal defects, foreign material, and frozen cold-chain condition.
What are the main applications of frozen French fries?Frozen French fries are suitable for QSR chains, fast food restaurants, hotels, restaurants, catering companies, central kitchens, HoReCa channels, retail frozen packs, private label brands, and frozen potato distribution programs.
Do you supply bulk packing?Yes. We supply bulk packing such as 1x10kg/carton, 2kgx6/carton, 2.5kgx4/carton, 5kg foodservice packs, 10kg bulk carton, and other foodservice packing plans.
Do you provide private label retail packing?Yes. We provide retail packs such as 400g, 500g, 1kg, 2.5kg, retail color bag, and private label packing. We review artwork, ingredient statement, oil type, barcode, net weight, carton mark, and destination market needs before packing confirmation.
How should frozen French fries be stored?Frozen French fries should be stored and transported at -18°C or below. Repeated thawing and refreezing should be avoided because it can cause clumping, excessive ice, and texture change.
Can I mix frozen French fries with other frozen products in one container?Yes. We review mixed container solutions with frozen potato chunks, potato cubes, sweet potato, onion rings, mixed vegetables, fruits, or mushrooms by order quantity, packing size, and shipment plan.
What documents do you provide for frozen French fries orders?We provide product specification, COA, formula / ingredient statement, oil type confirmation, processing method confirmation, packing list, commercial invoice, certificate documents, pesticide residue test report, microbiological test report, dry matter report, reducing sugar report, fry color reference, and batch traceability records by buyer and destination market document needs.
What is the MOQ for frozen French fries?The regular MOQ is 1x20'FCL or around 10-12 MT by packing and loading plan. For mixed container orders, please share your required items, packing plan, quantity, and destination port so we can evaluate the loading solution.
Do you supply Organic frozen French fries?Organic frozen French fries are reviewed only for certified organic orders. We confirm the certified batch, Organic claim, ingredient formula, packing, and document package before order confirmation.
Request Frozen French Fries Quotation and Packing Options
Looking for frozen French fries for QSR, foodservice, restaurants, catering, retail packs, or private label programs? Send us your required cut size, length, processing method, oil type, formula requirement, coating requirement, fry color target, packing, quantity, destination port, application, COA needs, lead time, and mixed container plan. GreenLand-food will review the specification, packing options, quotation, document scope, and shipment suggestions for your order.
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Technical specification · reference schedule
Frozen French Fries
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 mainlandPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Potato Variety | Processing potato varieties reviewed by order requirement, raw material season, dry matter reference, and fry color targetPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Available Forms | Straight cut, shoestring, regular cut, thick cut, steak cut, crinkle cut, wedges, and customized cuts by production planPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Cut Size | 6 × 6 mm, 7 × 7 mm, 9 × 9 mm, 10 × 10 mm, 12 × 12 mm, 13 × 13 mm, 14 × 14 mm, or customizedPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Length | 3-13 cm reference; length distribution reviewed by confirmed order standardPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Coating | Uncoated regular fries or coated fries by confirmed product specificationPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Color | Natural light yellow before frying; golden yellow after proper fryingPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Fry Color | Golden yellow after proper frying; buyer color standard or USDA color reference can be reviewed by order planPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Crisp outside and soft inside after proper frying, baking, or air frying, by buyer application and equipmentPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor & Odor | Typical potato and fried potato flavor, free from off-flavor, rancid odor, or abnormal smellPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Grade | A Grade / Foodservice Grade / Retail Grade by confirmed order standardPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Cross-section & length distribution | Report cross-section, length fractions and short/sliver material separately for the selected strip grade. | Gauge both cross-section axes and sort a representative frozen sample by the agreed length bands. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Dry Matter | Testing plan available by confirmed specification when texture or fry result needs verificationPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Reducing Sugar | Controlled or tested by confirmed testing plan, especially for fry color controlPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Acrylamide programme scope | Apply destination mitigation and monitoring requirements to the relevant potato product and finishing state. EU source | Use a stated preparation protocol and validated laboratory method; a ready-to-eat benchmark is not a frozen-batch 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 |
|---|---|---|
| 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 |
|---|---|---|
| Storage Temperature | -18°C or belowPublished reference | Probe the product thermal centre after stabilization; retain cold-chain records. |
| 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 | 1 × 10 kg/carton, 1kgx10/carton, 2kgx6/carton, 2.5kgx4/carton, 400gx20/carton, 500gx20/carton, 1 kg retail bag, 2.5 kg foodservice bag, 5 kg foodservice bag, 10 kg bulk carton, retail color bag, foodservice pack, private label packing, or palletized shipmentPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf Life | 24 months under frozen storage conditionPublished 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 |
|---|---|---|
| Processing Method | Selected potatoes, washed, peeled, cut, blanched, dried, par-fried / pre-fried, oil drained, quick frozen, inspected, metal detected, and packedPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Raw-material preparation checks | 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. |
| Fry-process consistency | Link potato reducing sugars/solids, blanching, pre-fry profile and processing-oil condition to the declared recipe and finish-colour target. Codex | Record product-specific line settings and oil-condition checks; use one defined final-fry colour protocol. |
| 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, vegetable oil; optional dextrose, salt, stabilizer, coating, or other formula details by confirmed label and formula planPublished 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 |
|---|---|---|
| Short Piece Tolerance | Controlled by confirmed specification and final applicationPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Broken Piece Tolerance | Controlled broken fries, slivers, and excessive small fragments by order standardPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Defect Tolerance | Controlled peel residue, green pieces, black spots, bruises, sprouts, eyes, rotten pieces, soft rot, internal discoloration, hollow heart, burnt pieces, dark ends, short pieces, broken fries, slivers, excessive small fragments, foreign material, excessive ice, and serious clumpingPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| 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. |
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