Spinach Balls Frozen
Description
Technical Parameters
Commercial product identity
A Measured Spinach Portion, Not a Seasoned Snack Ball
Frozen spinach balls are compact portions made from selected spinach (Spinacia oleracea L.) that is sorted, washed, blanched for color and flavor stability, cooled, drained, cut, formed and rapidly frozen. In B2B trade they may also be called IQF spinach pellets, frozen spinach portions or frozen spinach balls. They are not breaded spinach bites, cheese-filled appetizers or seasoned vegetable snacks unless a separate formula says so.
The standard ingredient direction is 100% spinach. Salt, seasoning, binder or other ingredients are not assumed. We state the formulation on the product specification and label so a buyer comparing plain portions with value-added spinach bites does not receive the wrong item.
The main purchasing value is repeatable dosing. A factory or kitchen can take a known number of portions instead of breaking a large BQF block or weighing loose chopped leaves. That advantage is lost if ball weight varies widely, pieces break during packing, portions freeze together or excess ice changes delivered weight. Our order standard therefore controls the portion as both a spinach product and a physical dosing unit.
Separated frozen spinach portions show the compact ball format and natural variation in formed shape.
What Procurement Teams Actually Need to Control
A useful spinach-ball specification connects every visible defect to an operational result. We separate formulation, raw material, forming, freezing, packing and document risks instead of describing all of them as one general quality grade.
| Buyer concern | Order risk | Our control point | Acceptance evidence |
|---|---|---|---|
| Inconsistent dosing | Wide portion-weight distribution changes recipe yield. | Specify the target weight band, sample size and permitted out-of-range percentage. | Production weight-check record and batch result. |
| Broken or loose product | Fines make counting difficult and change visual presentation. | Control forming pressure, dewatering, freezing, handling and broken-piece tolerance. | Weight percentage of intact balls, broken balls and loose spinach. |
| Too many stems | Coarse texture and pale appearance after heating. | Set a leaf-to-stem direction and remove coarse, tough or fibrous material. | Visual composition review and cooked sensory test. |
| Dark, brown or yellow areas | Crop damage or poor time/temperature control affects finished-product color. | Raw sorting, blanching, cooling and frozen-storage controls. | Frozen and cooked color assessment against the approved sample. |
| Soil or field material | Leafy crops require strong control of grit, weeds, roots and seed heads. | Multi-stage washing, sorting, inspection and metal detection. | Foreign-material inspection, production records and contracted tests. |
Portion Weights, Diameter and Internal Cut
Weight is the most reliable commercial description because formed spinach balls are not perfect spheres. Diameter can support visual or packing requirements, but it does not replace a weight specification: two portions with the same outside width may have different density, water content and internal cut. We can use a weight band, a diameter band or both where the application needs it.
| Commercial portion | Reference use | What to state in the PO |
|---|---|---|
| 15–25 g | Small foodservice portions, soup inclusions and multi-component meals. | Weight band, intact-ball percentage, count per pack and permitted loose pieces. |
| 20–25 g / 20–30 g | Common controlled portion for central kitchens and ready meals. | Nominal target, average weight, individual range and sampling method. |
| 25–35 g | Larger visible vegetable portion or higher spinach addition per serving. | Pack count, forming firmness, thawed separation and cooking method. |
| 30–40 g | Large catering dose and industrial recipe addition. | Carton handling, breakage tolerance and heating time for the larger portion. |
| Diameter reference | Approx. 10–20, 20–30 or 25–40 mm market bands. | Measurement axis, range, sample count and whether diameter or weight governs acceptance. |
Spinach may be chopped to approximately 10×10 mm or prepared as 1 cm, 3–5 cm or other cut lengths before forming, depending on the required texture. A finer cut forms a smoother, tighter portion and disperses quickly. A longer cut gives more visible leaf structure but may produce a less regular ball. The standard stem-to-leaf reference is 30:70; projects requiring a leafier appearance can set a different direction subject to raw-material and yield review.
Close frozen view supports review of ball integrity, separation and surface frost.
Caliper measurement shows how the spinach cut feeding the forming process can be checked.
Formed green spinach portions are spaced on a processing grid before final frozen handling.
Forming Stability and Density
A spinach ball must hold together through freezing, bag filling, carton transport and portion dispensing, but it should not become an excessively compressed, rubbery mass after heating. Dewatering and forming pressure therefore affect both logistics and eating performance.
We assess intact shape, surface leaf structure, resistance to routine frozen handling and the amount of loose chopped material in the bag. After the agreed heating method, the portion should separate into tender spinach without objectionable toughness, off-odor or a hard compact core. If the buyer uses automated dosing, the maximum portion dimension, density and flow through the hopper can be added to the sample trial.
Broken-ball tolerance must define the unit of measurement. A statement such as "low broken rate" is not adequate. The contract can state the weight percentage of fully intact portions, partial portions and loose fragments in a representative frozen sample. A practical commercial starting point is intact portions ≥90% by weight, with broken portions and loose spinach ≤10% combined, adjusted to the pack format and distribution route.
Send Your Portion StandardComplete Commercial Specification
The table below gives a concrete RFQ basis. Final production follows the signed specification, approved product sample, destination requirements and packing file. Natural color and cooked texture are evaluated as product characteristics, while numeric laboratory results belong to the corresponding production batch.
| Item | Standard ordering reference |
|---|---|
| Product / market terms | IQF Frozen Spinach Balls / Spinach Pellets / Frozen Spinach Portions |
| Botanical name | Spinacia oleracea L. |
| Ingredient | 100% spinach under the standard plain specification; any added ingredient declared separately |
| Portion weights | 15–25 g, 20–25 g, 20–30 g, 25–35 g or 30–40 g per ball; custom target by project |
| Internal cut | Approximately 10×10 mm / 1 cm chopped, 3–5 cm cut or application-matched cut |
| Stem : leaf reference | 30 : 70; alternative ratio by signed specification |
| Color / odor / character | Natural green to dark green; clean characteristic odor and flavor; tender after agreed cooking method |
| Process | Sorted, washed, blanched, cooled, drained, cut, formed, IQF frozen, inspected, metal detected and packed |
| Crop windows | March–April and October–November reference; frozen inventory supports year-round shipment planning |
| Packing | 350 g, 500 g, 750 g, 1 kg, 2 kg or 2.5 kg bags; common 10 kg outer carton; bulk options by program |
| MOQ | One 20-foot reefer reference; mixed loading reviewed by compatible product and packing plan |
| Loading reference | 20RF approximately 8–10 MT; 40RF approximately 18–20 MT, depending on carton, pallets and weight limits |
| Shelf life / storage | 24 months at −18°C or colder under continuous frozen storage |
| Lead time | 15–20 days reference after specification, order and packaging approval; custom film and schedule may extend it |
| Trade / shipment | FOB, CFR or CIF; Chinese loading port selected by production and vessel plan |
Spinach-Specific Defect Standard
Leafy vegetables need named defect classes. We evaluate the frozen mass and, where relevant, the cooked sample. The final sampling unit and acceptance number are written into the customer specification.
Yellow, brown, blackened or otherwise blemished leaf and stem areas that affect appearance or eating quality.
Root crowns, root stubs, seed heads, grass, weeds and coarse or fibrous stems.
Grit, sand, silt, stones, wood, plastic, metal, glass and other objectionable foreign matter.
Mass clumps, excessive frost, dehydration, thaw-refreeze evidence, broken portions and loose fragments.
USDA frozen leafy-green terminology distinguishes leaf, chopped and pureed styles and treats chopped material as pieces under approximately 20 mm in the longest dimension. It also evaluates brightness, normal flavor and odor, cooked tenderness, stem material, blemishes and extraneous vegetable material. We use these concepts to build a practical customer standard without presenting a voluntary grade as an automatic certification for every lot.
Processing Flow and Control Records
Codex defines quick-frozen spinach as product prepared from fresh, clean, sound edible spinach that is sorted, washed, sufficiently blanched for stability of color and flavor, properly drained and frozen through the required temperature range. Our commercial process converts those principles into checkpoints for a formed portion.
Maturity, freshness, color, decay, field material and lot identity.
Remove damaged leaf, coarse stem, roots, weeds and soil through staged handling.
Control time and temperature, then cool promptly to protect color and texture.
Set moisture condition, internal cut, portion weight, density and shape.
IQF freeze, inspect, metal detect, weigh, seal, code and store frozen.
Manual sorting shows product-specific inspection of chopped spinach material.
Formed portions on a perforated tray show spacing, shape variation and pre-freezing handling.
Microbiological, Residue and Physical Criteria
Frozen spinach balls are normally cooked before serving, but production hygiene and pathogen control remain essential. The values below are common commercial starting points. Destination law, intended use and customer standards determine the final release specification and sampling frequency.
| Parameter | Reference limit | Batch reporting |
|---|---|---|
| Aerobic plate count | <100,000 CFU/g | Numeric laboratory result or result below the reporting limit. |
| Coliforms | <100 CFU/g | Reported for the tested production lot where included. |
| E. coli | <10 CFU/g | Method and reporting unit stated on the laboratory file. |
| Yeast / mould | Each <1,000 CFU/g | Separate values when required by the customer. |
| Salmonella spp. | Not detected in 25 g | Pathogen result linked to the relevant batch or verification plan. |
| Listeria monocytogenes | Not detected in 25 g for stricter programs | Final criterion follows market law, product use and customer plan. |
| Pesticide residues | Comply with destination-market MRLs | Test scope selected for spinach, origin, crop program and market. |
| Lead / cadmium | Comply with applicable maximum levels | Exact mg/kg limits recorded for the destination specification. |
| Foreign matter / metal detection | Hazardous foreign matter absent; detector sensitivity by plant program | Inspection and challenge records retained with production documentation. |
Thaw Loss, Cooked Yield and Sensory Test
Moisture condition influences portion weight, ball integrity and the buyer's usable yield. Excess retained water can increase surface ice and drip after thawing; excessive dewatering can produce a dense, dry portion. Rather than publishing one universal drip-loss promise, we attach a defined test method to programs where cooked yield matters.
A test can state the frozen sample weight, thawing temperature and time, draining screen, drain time and whether light pressure is applied. Cooked yield needs the heating medium, temperature, time and post-cook drain method. The COA then reports the actual measured percentage for the corresponding batch if this parameter is part of release.
Sensory evaluation should cover normal spinach odor and flavor, green appearance, tenderness, absence of objectionable grit and the ease with which a heated portion separates. Ready-meal factories can supply their actual steam, sauce or oven cycle. Matching the trial to the commercial process gives more useful evidence than tasting a portion prepared by an unrelated method.
Bagged product view supports evaluation of ball integrity, loose material and frozen separation.
COA and Batch Document Package
We distinguish a product limit from a batch result. The specification column states the acceptance requirement. The Actual Result column records what was measured or observed for the identified production batch. Copying "<100,000 CFU/g" into both columns does not demonstrate a batch test.
| COA field | Specification example | Actual Result entry |
|---|---|---|
| Portion weight | 20–30 g per ball | Batch average, range or conformity result from the stated sample. |
| Intact / broken condition | Intact ≥90%; broken plus loose ≤10% | Observed weight percentages for the production-lot sample. |
| Color, odor and tenderness | Characteristic and conforming to approved sample | Recorded sensory disposition for the named batch. |
| Microbiology | Agreed CFU/g or absence criterion | Numeric result, below-quantification result or not detected/25 g. |
| Thaw or cooked yield | Customer limit under a named method | Measured percentage for the batch under that same method. |
Order documents: product specification, batch COA, commercial invoice, packing list, bill of lading, certificate of origin, certificate copies, ingredient statement, allergen statement, GMO statement, microbiological report, pesticide-residue report, heavy-metal report, traceability data and health or phytosanitary documentation where the destination requires it.
Application Matching
Use a fixed weight band and pack count to standardize recipe dosing across outlets. Confirm heating cycle and portion release from frozen.
Select ball size around tray layout and spinach inclusion. Evaluate color and tenderness after the full commercial reheat process.
Smaller portions disperse faster. Control internal cut, loose fragments and the time required for the ball to separate in processing.
Moisture and stem ratio affect filling consistency. Add thaw-loss or cooked-yield testing when downstream dewatering is limited.
Free-flowing portions reduce weighing. Choose 1–2 kg packs and carton strength for repeated cold-store and kitchen handling.
Specify ball count, bag clarity, net weight, barcode, label language, cooking statement, carton marks and shelf presentation.
Compact spinach cubes illustrate an alternative geometry when a round portion is not required.
Ball vs. Cube, Loose IQF and BQF Block
Spinach balls provide countable portions and a familiar foodservice format. Spinach cubes offer a compact geometry that can stack more predictably in some packs. Loose IQF chopped spinach provides flexible gram-level dosing but needs weighing and may create more loose leaf in handling. BQF blocks use compact carton space for industrial processing but require thawing or breaking before partial use.
We help the buyer select the form according to dosing method, labor, recipe scale, thawing capability, pack channel and finished-product appearance. A ball should not be specified merely because the keyword is popular; it should solve a real portioning or presentation requirement.
Packing, MOQ and Frozen Delivery
Retail and foodservice inner packs can include 350 g, 500 g, 750 g, 1 kg, 2 kg and 2.5 kg bags. A 10 kg outer carton is a common export arrangement. Bulk 20 lb, 40 lb, 10 kg or 20 kg formats can be reviewed when the distribution channel and liner strength are suitable. Final packing approval covers food-contact material, bag thickness, seal integrity, net-weight tolerance, coding, carton strength, barcode, label language and shipping marks.
The MOQ reference is one 20-foot reefer. Mixed loading can be reviewed with other frozen vegetables when production origin, timing, label status, carton size and cold-chain requirements are compatible. Approximate loading is 8–10 MT for a 20RF and 18–20 MT for a 40RF under common spinach-ball packing; palletization, carton dimensions and road or carrier weight limits change the final quantity.
We store and ship at −18°C or colder. Loading control covers container cleanliness, pre-cooling, reefer set point, carton and pallet condition, batch segregation, seal number and loading-temperature information. Repeated thawing and refreezing can damage portion integrity, increase clumping and change texture, so the cold chain is treated as part of the product specification.
Sample Approval and Traceability
A representative sample should be reviewed frozen and after the buyer's preparation method. Record portion weight distribution, dimensions where relevant, intact and broken percentages, loose spinach, surface frost, color, stem visibility, off-odor, grit, cooked tenderness and yield. An image alone cannot define density or cooked texture, so the written record remains the controlling reference.
Each shipment can connect the raw spinach receiving lot, production date, blanching and forming records, packing records, metal-detection checks, inspection results, cold-storage entry and dispatch details. The batch code on the inner bag, carton, packing list and COA should match. This gives the buyer a usable QA file and makes a complaint investigation specific to the affected shipment.
For a first order, we recommend four approval gates: signed product and packing specification; approved reference sample; production-lot review with contracted test results; and loading release with quantity, lot, reefer and document checks. Repeat orders then begin from the accepted version instead of rebuilding the standard from informal descriptions.
Procurement FAQ
Frozen Spinach Balls Buyer Questions
1. What are frozen spinach balls?
They are compact, measured portions of processed spinach, normally blanched, cooled, drained, formed and IQF frozen. They are also sold as spinach pellets or frozen spinach portions and are different from seasoned or breaded snack balls.
2. Which ball weights can you supply?
Commercial references include 15–25 g, 20–25 g, 20–30 g, 25–35 g and 30–40 g per portion. The signed specification should state the individual range, average target, sample size and out-of-range tolerance.
3. Can diameter be specified?
Yes. Approximate 10–20, 20–30 and 25–40 mm bands occur in the market. Because the portions are irregular formed shapes, the order must state the measuring axis and whether weight or diameter controls final acceptance.
4. What is the leaf-to-stem ratio?
A 70:30 leaf-to-stem direction is a common reference. We can review a leafier program when the desired appearance and tenderness justify the different raw-material sorting and yield requirement.
5. Are the balls IQF or BQF?
The portion format is supplied as individually quick frozen balls for separation and counting. BQF usually describes a larger compact block; the quotation and label should identify the actual freezing and portion format.
6. How is broken-ball tolerance measured?
We separate intact portions, partial portions and loose spinach in a representative frozen sample and report each by weight. A ≥90% intact and ≤10% combined broken/loose reference can be adjusted for the pack and route.
7. How do you control spinach color?
We inspect raw spinach, remove discolored material, control blanching and cooling, and maintain frozen storage. Final acceptance compares frozen and prepared color with the agreed standard or approved sample.
8. Can thaw loss or cooked yield be included?
Yes. The test must define sample weight, thawing or heating conditions, draining equipment and drain time. The COA then shows the corresponding batch measurement when yield is a release item.
9. What microbiological limits are available?
A common reference is APC <100,000 CFU/g, coliforms <100 CFU/g, E. coli <10 CFU/g, yeast and mould each <1,000 CFU/g, with Salmonella not detected in 25 g. Final criteria follow the destination and customer plan.
10. What packing options are available?
Inner bags can include 350 g, 500 g, 750 g, 1 kg, 2 kg and 2.5 kg, with a common 10 kg outer carton. Bulk, foodservice and private-label configurations are reviewed around the sales channel.
11. What is the MOQ and lead time?
The MOQ reference is one 20-foot reefer. Lead time is commonly 15–20 days after the order, specification and packing are approved, subject to crop, inventory, custom film and vessel schedule.
12. Can spinach balls be mixed with other frozen products?
Mixed loading can be reviewed when production timing, origin, carton size, labels and temperature requirements are compatible. Send the item list, quantity and destination so we can calculate a workable container plan.
13. What does the batch COA show?
The agreed COA can show portion weight, physical condition, sensory checks, microbiology and contracted yield or chemical results. Actual Result means the measurement or observation for that production batch.
14. What information is needed for an accurate quote?
Send portion weight, diameter if needed, internal cut, leaf-to-stem ratio, broken tolerance, pack, quantity, destination, use, tests, document list, private-label needs and target shipment date.
Turn a product name into an executable order
Build Your Frozen Spinach Portion Specification
Tell us how the spinach will be dosed, heated, packed and tested. We will structure the quotation around the portion weight, physical tolerance, leaf composition, application, batch documents and frozen delivery plan your purchasing and QA teams need.
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Technical specification · reference schedule
Frozen Spinach Balls
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 |
|---|---|---|
| Diameter reference | Approx. 10–20, 20–30 or 25–40 mm market bands.Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Botanical name | Spinacia oleracea L.Published reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Internal cut | Approximately 10 × 10 mm / 1 cm chopped, 3–5 cm cut or application-matched cutPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color / odor / character | Natural green to dark green; clean characteristic odor and flavor; tender after agreed cooking methodPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Portion consistency | State portion mass, dimensions and acceptable variation independently from internal cut size. | Weigh individual frozen portions and inspect mould/portion integrity on the agreed sample. |
| Declared product form | Frozen moulded portions / balls | Match approved sample, pack label and order form. Published page identity; approve selected grade before order. |
| Sensory acceptance | Characteristic colour, flavour and texture for the declared product; no abnormal odour or visibly deteriorated material.External reference Codex | Compare an identified frozen sample with the approved grade and defect schedule. External technical reference; confirm SKU and market applicability. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Pesticide residues - Reference limit | Comply with destination-market MRLsPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Reference limit. |
| Lead / cadmium - Reference limit | Comply with applicable maximum levelsPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. Programme: Reference limit. |
| Codex reference: mineral impurities | ≤0.1 % m/mExternal reference Codex | Whole-product basis for mineral impurities; use relevant CXS 234-1999 analytical methods. Only sufficiently blanched, properly drained quick-frozen Spinacia oleracea. Confirm blanching for SKUs whose page does not establish the route; raw spinach is outside this annex definition. Formed portions must use spinach as the declared ingredient. The cited Codex standard excludes products indicated for further industrial processing. |
| Codex reference: sodium chloride-free dry matter | ≥5.5 % m/mExternal reference Codex | Whole-product basis for mineral impurities; use relevant CXS 234-1999 analytical methods. Only sufficiently blanched, properly drained quick-frozen Spinacia oleracea. Confirm blanching for SKUs whose page does not establish the route; raw spinach is outside this annex definition. Formed portions must use spinach as the declared ingredient. The cited Codex standard excludes products indicated for further industrial processing. |
| 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 - 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: Reference limit. |
| Coliforms - 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: Reference limit. |
| E. coli - 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: Reference limit. |
| Yeast / mould - Reference limit | Each <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: Reference limit. |
| Salmonella spp. - Reference limit | Not detected 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: Reference limit. |
| Listeria monocytogenes - Reference limit | Not detected in 25 g for stricter programsPublished 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: 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 at −18°C or colder under continuous frozen storagePublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| 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 | 350 g, 500 g, 750 g, 1 kg, 2 kg or 2.5 kg bags; common 10 kg outer carton; bulk options by programPublished 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 | Sorted, washed, blanched, cooled, drained, cut, formed, IQF frozen, inspected, metal detected and packedPublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Raw-material preparation checks | Separate leaf chop from moulded portion weight; confirm raw versus blanched route. | 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% spinach under the standard plain specification; any added ingredient declared separatelyPublished 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 |
|---|---|---|
| Intrinsic defect classification | Yellow leaves, coarse stalks, root tissue, grit and damaged leaves. | 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 matter / metal detection - Reference limit | Hazardous foreign matter absent; detector sensitivity by plant programPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Reference limit. |
| 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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