Frozen Fresh Pumpkin
Description
Technical Parameters
Bulk IQF Frozen Pumpkin for Food Manufacturing, Foodservice and Retail Packing
IQF Frozen Pumpkin Dices and Chunks for Food Processing and Bulk Supply
We supply IQF frozen pumpkin cubes, dices, chunks, slices and puree blocks made from selected fresh pumpkin. The pumpkin is washed, peeled, deseeded, cut, blanched or steamed according to buyer specification, individually quick frozen, inspected and packed for export shipment.
Our frozen pumpkin keeps a natural yellow to orange-yellow color, mild sweet pumpkin flavor and controlled cut size for soups, sauces, ready meals, baby food, bakery fillings, foodservice preparation, retail private label and bulk frozen vegetable import programs.
Image evidence: frozen pumpkin form, color and cut condition for buyer specification confirmation.
Product Overview: Frozen Fresh Pumpkin Processed for Export Orders
We prepare frozen fresh pumpkin as an ingredient for factories, importers, distributors, catering operators and private-label frozen vegetable programs. For each order, we confirm the pumpkin variety, maturity, color range, cut size, heat-treatment method, packing format and document requirements before production.
Pumpkin is sensitive to raw-material maturity, dry matter, peel residue, seed residue, cut breakage and temperature fluctuation. We control these points from raw material receiving to cutting, blanching or steaming, freezing, final inspection, metal detection, carton packing and frozen loading.
Main Forms
IQF pumpkin dices, cubes, chunks and slices, plus BQF frozen pumpkin puree blocks for industrial processing.
Clean Ingredient
100% pumpkin with no additives when the order requires a single-ingredient clean-label specification.
Buyer Use
Food processing, soup and sauce plants, ready meals, baby food, bakery fillings, foodservice and retail packs.
Export Support
We provide specification, COA, inspection photos, certificates and shipping documents according to the order.
Frozen Pumpkin Forms: Cubes, Dices, Chunks, Slices or Puree?
Different applications need different pumpkin formats. We help purchasing teams choose the form that fits portion control, cooking loss, texture, appearance, filling consistency and packing efficiency.
| Form | Common Specification | Best-Fit Application | Buyer Selection Logic |
|---|---|---|---|
| IQF Pumpkin Dices | 5 x 5 mm, 6 x 6 mm, 10 x 10 mm or customized | Ready meals, fillings, soup bases, baby food and vegetable blends | Choose dices when uniform small particles and fast processing are more important than visible chunk appearance. |
| IQF Pumpkin Cubes | 10 x 10 mm, 15 x 15 mm, 20 x 20 mm or buyer standard | Retail frozen vegetable bags, foodservice, soup kits and meal components | Choose cubes when the final product needs visible pumpkin pieces and controlled portion size. |
| IQF Pumpkin Chunks | 3-6 cm, 4 x 4 cm, 15-25 g, 20-30 g, 25-35 g per piece | Soup manufacturers, puree processors, industrial sauce production and catering | Choose chunks when downstream processing will mash, blend, cook down or portion larger pieces. |
| IQF Pumpkin Slices | Thickness and length confirmed by product drawing or sample | Retail packs, foodservice presentation and mixed vegetable products | Choose slices when appearance and piece shape matter in the final pack or dish assembly. |
| BQF Pumpkin Puree Blocks | 500 g, 1 kg, 2 kg blocks or bulk carton packing | Baby food, bakery fillings, sauces, puree bases, dessert and beverage processing | Choose puree blocks when smooth texture, soluble solids, dry matter and easy thawing are the main controls. |
Product Features of IQF Frozen Pumpkin
Stable Cut Size
We confirm dice, cube, chunk or piece-weight tolerance before production so the product can run more smoothly in filling, batching, blending and portioning lines.
Natural Yellow to Orange Color
We review variety, maturity and color condition to reduce pale, greenish, darkened or overripe pieces in the final packed product.
Mild Sweet Pumpkin Flavor
Brix, soluble solids and dry matter can be checked by crop batch when the order needs stronger flavor control for puree, sauce or baby food use.
Peeled and Deseeded
We control peel residue, seed fragments, fibrous material and trimming defects before freezing and again during final inspection.
Blanched or Steamed
Heat treatment is confirmed by order requirement, target texture and application. We avoid mixing different process expectations in one specification.
IQF Free-Flowing Condition
For diced and cubed pumpkin, we check freezing condition, surface ice, clumping and carton temperature to protect handling in bulk and foodservice packs.
Frozen Pumpkin Specification for RFQ Confirmation
The table below can be used as a starting point for inquiry. We confirm final values by crop batch, processing plan, packing format and destination-market document requirements.
| Product Name | IQF Frozen Pumpkin Cubes / IQF Frozen Pumpkin Dices / Frozen Pumpkin Chunks / Frozen Pumpkin Slices / Frozen Pumpkin Puree Blocks |
| Alternative Name | Frozen Fresh Pumpkin, IQF Frozen Pumpkin, Frozen Pumpkin Cubes, Frozen Pumpkin Dices, Frozen Pumpkin for Food Processing |
| Ingredient | 100% pumpkin, no additives for single-ingredient orders |
| Raw Material | Selected fresh pumpkin with controlled maturity, color and trimming condition |
| Variety | Kabocha, butternut type or other pumpkin variety confirmed by crop and order specification |
| Origin | China |
| Cultivation | Common open-air cultivation; organic orders are supplied only when certified material and certificate support are confirmed |
| Crop Season | Usually September to December, depending on growing area and crop condition |
| Supply Period | Year-round frozen supply from contracted production and cold storage plan |
| Processing Method | Washing, peeling, deseeding, trimming, cutting, blanching or steaming, cooling, IQF freezing or BQF freezing for puree, inspection, metal detection and packing |
| Freezing Method | IQF for dices, cubes, chunks and slices; BQF or block frozen format for puree according to order |
| Available Forms | Dices, cubes, chunks, slices, puree blocks and mixed vegetable components |
| Dice Size | 5 x 5 mm, 6 x 6 mm, 10 x 10 mm or buyer-specified cut |
| Cube Size | 10 x 10 mm, 15 x 15 mm, 20 x 20 mm or customized |
| Chunk Size | 3-6 cm, 4 x 4 cm or order-specific cut |
| Piece Weight | 15-25 g, 20-30 g, 25-35 g or customized tolerance |
| Puree Format | 500 g, 1 kg, 2 kg block or bulk carton pack by order agreement |
| Color | Natural yellow to orange-yellow pumpkin color, crop-batch variation confirmed before shipment |
| Flavor | Mild sweet pumpkin flavor, no off-odor |
| Brix / Soluble Solids | Confirmed by batch when required for puree, baby food, sauce or bakery filling use |
| Dry Matter | Confirmed by buyer specification when texture and yield are key controls |
| Texture | Firm enough for frozen handling; softer texture can be prepared for puree-oriented orders |
| Peel Status | Peeled, with peel residue controlled by trimming and inspection |
| Seed Status | Deseeded, with seed fragments and fibrous material controlled during processing |
| Blanching / Steaming | Blanched or steamed according to order specification and target texture |
| Grade | Grade A or buyer-agreed industrial grade |
| Defect Control | Control of peel residue, seeds, black spots, discoloration, broken pieces, fines, soft pieces and oversized pieces |
| Foreign Material | Visual sorting, process inspection and metal detection before final packing |
| Residues | Pesticide residue and heavy metal testing can be arranged according to market and order requirements |
| Microbiology | Controlled according to buyer specification and destination-market requirements |
| Storage | Keep frozen at -18°C or below |
| Shelf Life | 24 months under -18°C or below frozen storage |
| Bulk Packing | 10 kg carton, 20 lb bag in carton or customized bulk carton format |
| Foodservice Packing | 1 kg, 2.5 kg, 5 kg or 10 kg bag/carton according to distributor or catering requirement |
| Retail Packing | 300 g, 400 g, 500 g, 1 kg private-label bags or mixed vegetable pack formats |
| Puree Packing | 500 g, 1 kg, 2 kg blocks or bulk carton puree packing |
| MOQ | Usually 10-12 tons or 1 x 20'FCL; mixed-container plans can be reviewed with other frozen vegetables |
| Loading Capacity | Usually 10-12 tons per 20'FCL and 20-24 tons per 40'FCL, depending on carton size and packing format |
| Certificates | HACCP, ISO, BRC, Kosher, Halal, FDA registration or organic certificate can be supported according to factory and order scope |
| Documents | Product specification, COA, microbiological report, residue report, invoice, packing list, certificate of origin, health certificate and other agreed documents |
| Delivery | Frozen reefer shipment under -18°C, with loading photos and temperature records when required |
| Brand Option | GreenLand-food brand, neutral packing, OEM packing or private-label retail packing |
Pumpkin-Specific Quality Control Points
We control frozen pumpkin by matching each risk point with inspection action and shipment evidence. This helps the buyer avoid color variation, unexpected texture, excessive peel residue, clumping and document gaps in repeat orders.
We review raw material maturity, variety and crop condition before cutting, because immature or overmature pumpkin affects color, sweetness, dry matter and texture.
We separate obviously pale, greenish, brown, darkened or damaged pieces to keep a more consistent yellow to orange-yellow appearance.
We check dices, cubes and chunks against the confirmed size or weight tolerance, then provide photos when the buyer needs visual approval.
We control peel residue, seed fragments and fibrous material through trimming, washing, inspection and final sorting.
We confirm blanching or steaming time according to product form and application so the texture is not over-soft for visible pieces or too firm for puree use.
For puree, bakery, baby food and sauce use, we can add Brix, soluble solids or dry matter checks to the order file.
We monitor cutting, conveying, freezing and packing steps to reduce excessive broken pieces, fines and crushed material.
We use visual inspection and metal detection before final packing, with document support according to buyer QA requirements.
We arrange microbiological, pesticide residue and heavy metal testing according to destination-market rules and the agreed order specification.
We check freezing condition, storage temperature, carton condition and loading temperature to protect free-flowing IQF performance.
Applications for IQF Frozen Pumpkin Cubes, Dices, Chunks and Puree
We match each application with the right form, size, texture and packing format, rather than using one frozen pumpkin specification for every channel.
Soups and Sauces
Chunks, cubes and puree blocks work well for soup bases, sauces and vegetable blends. We confirm Brix, dry matter and heat-treatment method when texture and flavor release matter.
Ready Meals
Dices and small cubes support portion control and even distribution in rice bowls, pasta meals, frozen meal trays and prepared vegetable mixes.
Baby Food and Puree
Puree blocks or soft cooked chunks can be produced for further blending, with closer attention to raw material maturity, microbiology, residues and document files.
Bakery and Desserts
Pumpkin dices and puree can be used for fillings, bakery pastes and dessert ingredients. We confirm soluble solids, dry matter and piece size to support stable filling behavior.
Foodservice
Foodservice buyers often need 1 kg, 2.5 kg, 5 kg or 10 kg packs with reliable frozen handling and simple batch identification for catering operators and distributors.
Retail Private Label
We prepare retail bags, back-label information, barcode, carton mark and artwork coordination according to the destination market and private-label order plan.
Vegetable Mixes
Pumpkin dices or cubes can be packed with carrot, sweet potato, cauliflower, onion, peppers or other frozen vegetables for custom blends.
Industrial Processing
Bulk cartons support factories that further cook, blend, fill or season pumpkin ingredients. We align carton weight and block format with production-line handling.
Bulk Packing, Foodservice Packs and Private Label Options
We build the packing plan around the buyer's channel, container plan and downstream handling method. Carton weight, inner bag format, label language, pallet plan and mixed-container combination should be confirmed before production.
| Packing Type | Typical Format | What We Confirm |
|---|---|---|
| Bulk Carton | 10 kg carton, 20 lb bag in carton or customized carton weight | Carton strength, inner liner, batch label, pallet plan and container quantity. |
| Foodservice Pack | 1 kg, 2.5 kg, 5 kg or 10 kg bags/cartons | Distributor label, easy handling, frozen storage stability and mixed SKU loading. |
| Retail Private Label | 300 g, 400 g, 500 g, 1 kg bags or mixed vegetable packs | Artwork, barcode, nutrition label basis, claims, language, carton mark and market rules. |
| Puree Block Pack | 500 g, 1 kg, 2 kg blocks or bulk puree carton | Block size, thawing behavior, soluble solids, dry matter and carton protection. |
| Vegetable Blend Pack | Pumpkin with other IQF vegetables by buyer formula | Component ratio, cut-size matching, color balance, allergen review and mixed loading plan. |
| OEM / Brand Option | GreenLand-food, neutral carton, OEM or private label | Brand design, carton label, production approval file and pre-shipment photo confirmation. |
Documents We Prepare for Import Buyers
Frozen pumpkin orders often need more than a carton label. We prepare the document file around import clearance, buyer QA review, traceability and repeat-order comparison.
Cold Chain and Export Shipment Control
We keep frozen pumpkin at -18°C or below during frozen storage and reefer shipment. Before loading, we check carton condition, batch labels, product temperature and reefer condition according to the shipment plan.
For IQF dices and cubes, temperature fluctuation can lead to clumping, surface ice and loss of free-flowing condition. For puree blocks, it can damage block shape and thawing performance. We therefore align production date, frozen warehouse plan, loading time, reefer pre-cooling, container sealing and document handover before shipment.
Image Evidence and Product Presentation
We use product photos and factory-related photos to help buyers review form, color, cut condition, packing support and export reliability before confirming the order.
Diced pumpkin option for small-particle applications.
Color and piece condition for specification review.
Block format for puree-oriented processing plans.
Cube format for foodservice and bulk frozen vegetable supply.
Piece form and color for export order approval.
IQF product view for importer sample comparison.
Size consistency evidence for processing lines.
Chunk format for puree, soup and catering preparation.
Processing capability evidence for frozen vegetable orders.
Equipment support for cutting, freezing and packing control.
Certificate and document support for importer QA files.
Export cooperation evidence for bulk frozen vegetable buyers.
Nutrition, Label Claims and Responsible Wording
Pumpkin is naturally associated with color, mild sweetness and vegetable nutrition value, but we keep commercial labels and website claims aligned with the actual specification, test basis and destination-market rules.
For retail or foodservice label projects, we help review ingredient declaration, additive-free wording, organic status, non-GMO wording, nutrition label basis and private-label claims before printing. Organic, clean-label or residue-related claims are used only when the order file and certificates support them.
Why Choose GreenLand-food for Frozen Pumpkin Supply
We supply dices, cubes, chunks, slices and puree blocks so the buyer does not need to force one form into every application.
We confirm size tolerance, piece weight, heat treatment and texture target before production.
We focus on pumpkin risks such as maturity, color, peel residue, seed fragments, Brix, dry matter, clumping and broken pieces.
We adjust form, packing and document support for soup, sauce, baby food, bakery, ready meal, retail and foodservice use.
We prepare frozen pumpkin for container shipment, importer QA review and repeat-order comparison.
We provide specification, COA, test reports, certificates and shipment documents according to the order plan.
Bulk carton, foodservice pack, retail private label, puree block and mixed vegetable packing can be discussed by project.
We can review frozen pumpkin together with other IQF vegetables to help importers build container-level purchase plans.
FAQ for IQF Frozen Pumpkin Buyers
1. What frozen pumpkin forms do you supply?
We supply IQF pumpkin dices, cubes, chunks, slices and BQF frozen pumpkin puree blocks. The final form is confirmed by application, packing and cut-size requirement.
2. Can you supply IQF frozen pumpkin cubes for soups and sauces?
Yes. We can prepare cubes, chunks or puree blocks for soup and sauce plants, with Brix, dry matter and heat-treatment checks when required.
3. What dice sizes are available?
Common dice sizes include 5 x 5 mm, 6 x 6 mm and 10 x 10 mm. Other sizes can be reviewed with a sample, drawing or tolerance requirement.
4. What cube and chunk sizes can you make?
Common cube sizes include 10 x 10 mm, 15 x 15 mm and 20 x 20 mm. Chunks can be 3-6 cm, 4 x 4 cm or controlled by piece weight such as 15-25 g, 20-30 g or 25-35 g.
5. Is the pumpkin peeled and deseeded before freezing?
Yes. We process peeled and deseeded pumpkin, then control peel residue, seed fragments and fibrous material during trimming and final inspection.
6. Do you blanch or steam frozen pumpkin?
We can prepare blanched or steamed pumpkin according to the order specification. The method should match the desired texture and final application.
7. Can you supply frozen pumpkin puree blocks?
Yes. We can discuss 500 g, 1 kg, 2 kg or bulk carton puree block formats for baby food, bakery, sauce, dessert and industrial processing projects.
8. How do you control color variation?
We review pumpkin maturity, variety and crop condition, then remove obviously pale, greenish, darkened or damaged pieces during inspection.
9. Can you test Brix or dry matter?
Yes. Brix, soluble solids or dry matter checks can be arranged when the buyer needs control for puree, sauces, baby food or bakery fillings.
10. What packing options do you offer?
We offer bulk cartons, foodservice bags, retail private-label bags, puree blocks and mixed vegetable packing. Carton weight and label details are confirmed before production.
11. Can you make private-label frozen pumpkin packs?
Yes. We can support artwork, barcode, label language, carton mark, retail pack size and destination-market document requirements.
12. What is the usual MOQ?
The usual MOQ is 10-12 tons or 1 x 20'FCL. We can review mixed-container plans with other frozen vegetables when the order volume needs combination loading.
13. What certificates can you support?
We can support HACCP, ISO, BRC, Kosher, Halal, FDA registration or organic certificate according to the factory, product scope and order requirement.
14. What documents are available for shipment?
We can prepare product specification, COA, microbiological report, residue report, invoice, packing list, certificate of origin, health certificate and other agreed export documents.
15. How should frozen pumpkin be stored?
Frozen pumpkin should be stored at -18°C or below. Stable frozen storage and reefer shipment help protect free-flowing condition, block shape and shelf life.
16. Can frozen pumpkin be loaded with other frozen vegetables?
Yes. We can review mixed-container plans with items such as carrot, sweet potato, cauliflower, onion, pepper and other IQF vegetables.
17. How do you confirm product condition before shipment?
We can provide cut-size photos, carton label photos, loading photos, COA and inspection records according to the buyer's pre-shipment confirmation needs.
18. What information should I send for a frozen pumpkin quotation?
Please send the required form, cut size, heat-treatment method, grade, packing, quantity, destination port, documents, private-label needs and target shipment time.
Plan Your Frozen Pumpkin Purchase with GreenLand-food
For a fast quotation, please share your RFQ details: product form, dice or chunk size, puree block format, heat-treatment method, grade, Brix or dry matter request, packing format, quantity, destination port, application, private-label requirement, document list, lead time and mixed-container plan.
We will review the specification, confirm available production options, prepare document support and help your team compare IQF frozen pumpkin with other frozen vegetable items for a practical container plan.
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Technical specification · reference schedule
Frozen Fresh Pumpkin
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 |
|---|---|---|
| Variety | Kabocha, butternut type or other pumpkin variety confirmed by crop and order specificationPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Origin | ChinaPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Related form options | Dices, cubes, chunks, slices, puree blocks and mixed vegetable componentsPublished reference | The selected form shown above governs this schedule. Other published forms require their own cut, process and acceptance specification. |
| Piece Weight | 15-25 g, 20-30 g, 25-35 g or customized tolerancePublished reference | Check approved pack drawing, calibrated scale and production records. |
| Puree Format | 500 g, 1 kg, 2 kg block or bulk carton pack by order agreementPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Color | Natural yellow to orange-yellow pumpkin color, crop-batch variation confirmed before shipmentPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor | Mild sweet pumpkin flavor, no off-odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Firm enough for frozen handling; softer texture can be prepared for puree-oriented ordersPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Seed Status | Deseeded, with seed fragments and fibrous material controlled during processingPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Grade | Grade A or buyer-agreed industrial gradePublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Style-specific measurement | For solid cuts, report each required dimension and the in-size fraction; for minced material, report particle distribution; for moulded puree or portions, report unit mass and refining grade separately. | Apply the measurement method to the selected physical style; do not use a portion weight as a solid-cut dimension. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Brix / Soluble Solids | Confirmed by batch when required for puree, baby food, sauce or bakery filling usePublished reference | Measure representative prepared sample with a temperature-compensated refractometer. |
| Dry Matter | Confirmed by buyer specification when texture and yield are key controlsPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Residues | Pesticide residue and heavy metal testing can be arranged according to market and order requirementsPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Pesticide residue schedule | Named active ingredients and commodity-specific limits are selected for the destination market. EU source | Link farm spray history, laboratory LOQ and batch result to the destination MRL. EU database is one market reference; apply the actual destination rule. |
| Lead, cadmium and other contaminants | Apply the limit for the exact commodity and processed form in the destination market. EU source | State analyte, preparation basis, method, LOQ and lot result. Do not transfer a fresh-commodity limit to a processed form without the required assessment. |
03 / Microbiological Criteria
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Microbiology | Controlled according to buyer specification and destination-market requirementsPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Hygiene-indicator panel | Select aerobic count and relevant Enterobacteriaceae, coliform or E. coli indicators for the declared process and intended use. Codex | Report each quantitative result in CFU/g, method/reporting limit, sample plan and lot identity. |
| Pathogen acceptance programme | Define Salmonella and Listeria criteria when applicable to the destination, ready-to-eat status and buyer programme. Codex | State analytical portion, sample-unit plan, method and detected/not-detected reporting; identify the treatment and release basis. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
04 / Freezing & Cold Chain
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Freezing Method | IQF for dices, cubes, chunks and slices; BQF or block frozen format for puree according to orderPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Storage | Keep frozen at -18°C or belowPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Separation & loose-ice assessment | Keep inherent moisture, loose ice and permanently frozen clusters as separate inspection categories. | Weigh separated loose ice and welded clusters against initial sample mass; distinguish natural paired pieces or blocks. |
| Product thermal centre | −18°C or colder after freezing and thermal stabilization; maintain the agreed frozen distribution condition.External reference Codex | Probe the thickest representative pack and retain storage/transport temperature records. Codex quick-frozen reference; selected product form and route must be frozen. |
| Frozen condition at dispatch | Hard frozen, correctly sealed and coded, without thaw/refreeze evidence or excessive loose ice. Codex | Check pack integrity, free-flow or block condition as declared, carton condition and loading temperature. |
05 / Pack Size & Shelf Life
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Shelf Life | 24 months under -18°C or below frozen storagePublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Bulk Packing | 10 kg carton, 20 lb bag in carton or customized bulk carton formatPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Retail Packing | 300 g, 400 g, 500 g, 1 kg private-label bags or mixed vegetable pack formatsPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Puree Packing | 500 g, 1 kg, 2 kg blocks or bulk carton puree packingPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Declared net contents | Verify each selected pack format against the artwork and applicable quantity-control rule. Codex | Calibrated checkweigher or scale; defined sample and tare. |
| Shelf-life basis | The labelled period applies only to its validated pack and continuous stated storage condition. Codex | Review stability study or approved shelf-life file and production-date code. |
06 / Process Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Processing Method | Washing, peeling, deseeding, trimming, cutting, blanching or steaming, cooling, IQF freezing or BQF freezing for puree, inspection, metal detection and packingPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Blanching / Steaming | Blanched or steamed according to order specification and target texturePublished 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 | State raw/blanched/steamed state and whether the product is pieces or puree. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| Blanching / enzyme inactivation | Time and temperature are product- and cut-specific; confirm residual-enzyme endpoint when relevant. Codex | Record validated line set-points and product sample test; assess colour and texture after treatment. Only classify as a CCP when the site's HACCP plan identifies it as one. |
| Cooling and dewatering | Control prompt cooling and surface-water removal before IQF to avoid clumping and loose ice. Codex | Review line time/temperature record, draining check and frozen separation. |
| CCP designation | Use the site-approved HACCP plan to identify true CCPs and their validated critical limits. Codex | Check hazard analysis, monitoring, deviation and corrective-action records. A quality-control step is not automatically a CCP. |
07 / Ingredients, Additives & Allergens
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Ingredient | 100% pumpkin, no additives for single-ingredient ordersPublished 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 |
|---|---|---|
| Defect Control | Control of peel residue, seeds, black spots, discoloration, broken pieces, fines, soft pieces and oversized piecesPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Foreign Material | Visual sorting, process inspection and metal detection before final packingPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Intrinsic defect classification | Peel, seed, fibrous cavity tissue, soft overripe material and dark spots. | 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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