Frozen Yam Chunks
Description
Technical Parameters
IQF Frozen Yam Chunks for B2B Supply
IQF Frozen Yam Chunks for Foodservice, Retail and Food Processing
GreenLand-food supplies IQF Frozen Yam Chunks for global importers, Asian food distributors, foodservice buyers, central kitchens, ready meal factories, frozen vegetable brands and retail private label buyers. The product is made from selected Chinese yam, washed, peeled, trimmed, cut into uniform chunks or cubes, individually quick frozen and packed under frozen supply-chain control.
Common options include yam chunks, yam cubes, yam slices and peeled yam sections. Bulk cartons, vacuum packs, retail bags and customized packing can be arranged according to your market and application requirements.
Different markets may use yam to refer to Chinese yam, white yam, purple yam or sweet yam. In this offer, GreenLand-food focuses on IQF Frozen Chinese Yam Chunks, and other yam cuts can be discussed according to buyer requirements.
Main product image helps confirm frozen yam appearance, cut shape, color and frozen condition before sample discussion.
Confirm the Yam Type Before Quotation
The word yam may refer to different root vegetables in different markets. Before quotation, we confirm the exact product type, cut form, color, processing method and packaging requirement with each buyer.
| Product Type | Description | Suitable Buyer |
|---|---|---|
| Frozen Chinese Yam Chunks | White Chinese yam, peeled and cut into chunks or cubes. | Asian supermarkets, restaurants, foodservice and ready meal processors. |
| Frozen White Yam Chunks | White yam pieces, suitable for boiling, steaming, soups and processing. | Importers, distributors and food factories. |
| Frozen Purple Yam Cubes | Purple yam cubes, often used for desserts, drinks, bakery and food processing. | Dessert factories, beverage chains and retail brands. |
| Frozen Yam Slices | Sliced yam for hotpot, soup, restaurant use and retail packs. | Foodservice and Asian food channels. |
| Whole Peeled Frozen Yam | Longer peeled sections or vacuum-packed yam. | Repackers, restaurants and special market demand. |
GreenLand-food's recommended offer is IQF Frozen Chinese Yam Chunks. If the order needs purple yam, sweet yam, slices or whole peeled yam, the specification should be confirmed separately before quotation.
Available Cut Forms and Sizes
The original whole yam diameter and length standard should not be used as the main Frozen Yam Chunks specification. We separate chunks, cubes, slices, sections and whole peeled yam so your purchasing team can compare the correct product form.
| Cut Form | Suggested Size | Application |
|---|---|---|
| Yam Chunks | 20-40mm irregular chunks or customized | Soups, stews, restaurant cooking and foodservice |
| Yam Cubes | 10x10mm, 15x15mm, 20x20mm or customized | Ready meals, frozen vegetable mixes and food processing |
| Yam Slices | 5-10mm thickness or customized | Hotpot, soup and Asian retail packs |
| Yam Sections | Diameter 3.5cm up, length 10-20cm or customized | Repacking, foodservice and vacuum pack |
| Whole Peeled Yam | Diameter 3.5cm up, length 35cm up or customized | Special foodservice and wholesale demand |
Chunk image helps confirm size, skin-off appearance, color and broken-piece level.
Cubes and slice-type forms are reviewed by ready meal, soup, hotpot or food processing application.
Core B2B Specifications
A professional quotation should define yam type, cut form, size, peeling condition, color standard, defect tolerance, packing, MOQ, documents and shipment plan. The following table is a procurement reference for IQF Frozen Chinese Yam Chunks.
| Product Name | IQF Frozen Chinese Yam Chunks / Frozen Yam Chunks |
|---|---|
| Raw Material | Selected Chinese yam / white yam according to buyer requirement |
| Processing Method | Washing, peeling, trimming, cutting, optional blanching, IQF freezing, sorting, metal detection and packing |
| Freezing Type | IQF, individually quick frozen |
| Cut Form | Chunks, cubes, slices, sections or customized |
| Common Size | 10x10mm, 15x15mm, 20x20mm cubes; 20-40mm chunks; customized sizes available |
| Skin Status | Peeled / skin-off; whole peeled sections available upon request |
| Color | Natural white to light creamy white, without serious browning |
| Texture | Typical yam texture after cooking, soft but not seriously mushy |
| Mucilage | Natural yam mucilage may appear after thawing or cooking; controlled by processing and packing requirements |
| Additives | No artificial colors, no preservatives unless requested |
| Defect Control | Rotten pieces, serious browning, pest damage, black spots and fibrous parts controlled by agreed specification |
| Foreign Material | No visible foreign matter; metal detection before shipment |
| Packaging | 10kg carton with inner PE bag, vacuum pack, 500g/1kg retail bag, or customized |
| Retail Pack | 500g, 1kg, 2.5kg bag or according to buyer requirement |
| Bulk Pack | 10kg/carton, 20lb/carton, 40lb/carton or customized |
| MOQ | 10-12 MT per item recommended; mixed container loading available |
| Loading Capacity | Approx. 10-12 MT / 20'RF; 20-25 MT / 40'RF depending on package |
| Shelf Life | 24 months under -18°C or below |
| Storage | Keep frozen at -18°C or below |
| Supply Season | Available all year round based on raw material and production plan |
| Lead Time | Usually 15-21 days after order confirmation and deposit |
| Loading Port | Xiamen, Qingdao, Dalian or according to production origin |
| Certifications | CIQ, HACCP, ISO, BRC, HALAL, KOSHER support according to factory availability |
| Documents | Specification sheet, COA, packing list, commercial invoice, certificate of origin, health certificate and loading photos upon request |
Common Buyer Risks and Our Quality Control Points
For frozen yam chunks, buyers usually care about yam type accuracy, peeling quality, browning, fiber, pest damage, piece size, texture after cooking, packaging leakage and cold-chain stability. GreenLand-food focuses on these points before production, during processing and before shipment.
| Buyer Concern | GreenLand-food Control |
|---|---|
| Wrong yam type | We confirm Chinese yam, white yam, purple yam or sweet yam before quotation. |
| Size mismatch | We confirm chunks, cubes, slices, sections or whole peeled yam before production. |
| Browning after processing | We control peeling, trimming, cutting, cooling and freezing speed. |
| Rotten or damaged pieces | We sort raw material and remove defective parts. |
| Pest damage or worm holes | We use raw material inspection and manual sorting before freezing. |
| Too much fiber or hard texture | We select suitable yam material and control cut form according to application. |
| Serious mushiness after cooking | We confirm processing method and target application before order. |
| Excessive surface ice or clumping | We control draining, IQF freezing and frozen storage. |
| Packaging leakage | We inspect vacuum pack or PE bag/carton before shipment. |
| Microbiological risk | We use hygienic processing, cold-chain control and COA support by order requirement. |
| Metal contamination | We use metal detection before final packing. |
| Shipment temperature fluctuation | We review pre-cooled reefer container, loading inspection and photo record support. |
How We Process IQF Frozen Yam Chunks
The processing flow is built around export stability, peeling quality, color control, cut size and frozen condition. Optional blanching is reviewed by product type, color control and cooking application.
Related product form image supports cut-form and application confirmation.
Quality Standards for Export Orders
| Control Item | Suggested Standard |
|---|---|
| Appearance | Clean yam chunks or cubes, typical color, no serious defects |
| Color | Natural white to light creamy white; serious browning controlled |
| Odor & Flavor | Typical yam flavor, free from off-odor |
| Cut Size | According to agreed specification |
| Skin Residue | Controlled according to buyer requirement |
| Rotten Pieces | Not acceptable |
| Pest Damage | Not acceptable or tightly controlled |
| Black Spots | Controlled according to agreed specification |
| Fibrous Pieces | Controlled according to application requirement |
| Broken Pieces | Controlled according to buyer tolerance |
| Foreign Material | No visible foreign matter |
| Clumps | Not seriously clumped; suitable for normal use |
| Texture After Cooking | Soft and typical yam texture, not seriously mushy |
| Pesticide Residue | According to destination market or customer standard |
| Heavy Metals | According to destination market or customer standard |
| Microbiology | COA available upon request |
| Storage Temperature | -18°C or below |
Microbiological Reference
| Microbiological Item | Reference Limit |
|---|---|
| TPC | ≤500,000 cfu/g |
| Coliforms | ≤1,000 cfu/g |
| E. coli | ≤100 cfu/g |
| Yeast & Mold | ≤100 cfu/g |
| Salmonella | Negative / 25 g |
| Listeria monocytogenes | Negative / 25 g |
Final microbiological limits, pesticide residue requirements, heavy metal limits, defect tolerance and cut size tolerance can be confirmed according to buyer specification and destination market requirements.
Bulk, Vacuum and Retail Packaging Options
We can support private label packaging, carton marks, barcode requirements, retail bag design and outer carton information according to your market. For new buyers, we recommend confirming yam type, cut form, size, net weight, carton size, vacuum requirement, label language and destination market documents before quotation.
| Packing Type | Common Format | Suitable Buyer |
|---|---|---|
| Bulk Pack | 10kg carton with inner PE bag | Importers, food factories, repackers |
| Foodservice Pack | 2.5kg / 5kg / 10kg bag or carton | Restaurants, catering, central kitchens |
| Vacuum Pack | Individual vacuum pack or vacuum bag in carton | Asian supermarkets, restaurants, special yam channels |
| Retail Pack | 500g, 1kg, 2.5kg bag | Retail brands and Asian grocery chains |
| Private Label | Printed retail bag + master carton | OEM buyers and frozen food brands |
| Mixed Container | Frozen yam with other frozen vegetables | Buyers testing multiple SKUs |
Application Scenarios
Frozen yam chunks can be used for soups, stews, hotpot, steaming, boiling, ready meals and food processing. For industrial buyers, we can discuss cut size, yam type, packaging and texture requirement according to the final application.
Retail bags, vacuum packs and carton marks are reviewed by shelf format and label needs.
Chunks, slices and sections can support hotpot, soup and kitchen preparation.
Cubes and chunks are reviewed by recipe cost, cooking time, texture and visual size.
Diced or cubed yam can be discussed for frozen mixed root vegetable and prepared food lines.
We review artwork, barcode, bag size, carton mark and document package before production.
Bulk pack, mixed container and batch traceability can be matched for distributors and repackers.
Cold Chain and Container Loading
Frozen yam chunks should be stored and transported at -18°C or below. Before loading, we can support carton mark confirmation, product photos, loading photos and container temperature checks according to buyer requirement.
| Storage Temperature | -18°C or below |
|---|---|
| Shipping Method | Reefer container by sea |
| 20'RF Loading | Approx. 10-12 MT depending on packing |
| 40'RF Loading | Approx. 20-25 MT depending on packing |
| Mixed Loading | Available according to SKU, MOQ and production plan |
| Loading Proof | Product photos, carton photos and loading photos available upon request |
| Documents | Packing list, commercial invoice, COA, certificate of origin and health certificate |
Why Global Buyers Work with GreenLand-food
We help buyers confirm Chinese yam, white yam, purple yam, chunks, cubes, slices or whole peeled yam according to destination market demand.
We focus on peeling quality, color control, defect removal, cut size consistency, clumping control and frozen storage.
Bulk cartons, foodservice packs, vacuum packs, retail bags and private label packaging can be arranged.
Specification sheet, COA, packing list, invoice, certificate of origin, health certificate and loading photos can be prepared according to order needs.
We review frozen yam chunks together with other frozen vegetables to reduce SKU testing risk and improve container utilization.
We confirm yam type, cut form, size, packaging, destination market, labeling and document requirements before order execution.
Factory image supports discussion of frozen yam and frozen food export supply capability.
Equipment image explains washing, cutting, IQF freezing, inspection and packing capability.
Certificates and Export Documents Available
For frozen yam chunks export orders, we can support buyers with factory certificates and order-related export documents according to market requirements. Certificate availability should be checked by factory, product type and order date before label or import-file use.
Before shipment, we can share product photos, carton marks, loading photos and document confirmation to reduce communication risk and improve import clearance efficiency.
Global buyer image supports communication around specifications, samples, documents and shipment confirmation.
FAQ for IQF Frozen Yam Chunks
GreenLand-food focuses this offer on IQF Frozen Chinese Yam Chunks. White yam, purple yam, sweet yam, slices or whole peeled yam can be discussed according to buyer requirement.
Are the yam chunks peeled?Yes, frozen yam chunks are usually peeled or skin-off before cutting and freezing. Whole peeled yam sections and vacuum packs can also be discussed.
What cut sizes are available?Common options include 10x10mm, 15x15mm, 20x20mm cubes, 20-40mm chunks, slices, sections or customized sizes.
Can you supply frozen yam slices or whole peeled yam?Yes. We can discuss yam slices, yam sections and whole peeled yam depending on product availability and buyer specification.
Is the product IQF frozen?Yes. The product is individually quick frozen to help keep pieces separated and convenient for portioning.
Can you support vacuum packing?Yes. Vacuum packing can be discussed for certain yam forms, especially whole peeled yam, yam sections or retail foodservice packs.
What packaging can you supply?We can supply 10kg bulk cartons, foodservice bags, 500g / 1kg retail bags, vacuum packs and private label packaging.
What is the shelf life?The typical shelf life is 24 months when stored at -18°C or below.
Can I mix frozen yam with other frozen vegetables in one container?Yes. Mixed container loading can be discussed depending on product availability, MOQ and final loading plan.
What documents can you provide?We can provide specification sheet, COA, packing list, commercial invoice, certificate of origin, health certificate, loading photos and other documents according to destination market requirements.
What information should I provide for quotation?Please provide yam type, cut form, size, packaging, quantity, destination port, certification requirements, vacuum packing needs and whether private label packaging is required.
Request a Quotation for IQF Frozen Yam Chunks
Tell us your required yam type, cut form, size, packaging, quantity, destination port and certification requirements. Our team will help confirm the suitable specification, loading plan and quotation for your market.
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Technical specification · reference schedule
Frozen Yam Chunks
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 |
|---|---|---|
| Cut Form | Chunks, cubes, slices, sections or customizedPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Common Size | 10 × 10 mm, 15 × 15 mm, 20 × 20 mm cubes; 20-40 mm chunks; customized sizes availablePublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color | Natural white to light creamy white, without serious browningPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Texture | Typical yam texture after cooking, soft but not seriously mushyPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Appearance | Clean yam chunks or cubes, typical color, no serious defectsPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Color | Natural white to light creamy white; serious browning controlledPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Odor & Flavor | Typical yam flavor, free from off-odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Cut Size | According to agreed specificationPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Texture After Cooking | Soft and typical yam texture, not seriously mushyPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Size-grade inspection | Use the selected diameter, length, piece mass or count-per-weight grade; state the proportion permitted outside the range. | Measure the named anatomical dimension; count and weigh the same representative sample. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Skin Residue | Controlled according to buyer requirementPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Pesticide Residue | According to destination market or customer standardPublished reference | Use a validated analytical method for this matrix; report sample basis, unit, preparation and lot result. |
| Heavy Metals | According to destination market or customer standardPublished reference | Challenge the actual packed product on the selected line with validated test pieces. |
| 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 | COA available upon requestPublished 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. |
| TPC | ≤500,000 cfu/gPublished reference | Report the named organism, analytical method, sample mass, sampling plan and lot result; use CFU/g for enumeration and a stated mass for detection. |
| Coliforms | ≤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. |
| E. coli | ≤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. |
| Yeast & Mold | ≤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. |
| Salmonella | Negative / 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. |
| Listeria monocytogenes | Negative / 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. |
| 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 | Keep frozen at -18°C or belowPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| 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 |
|---|---|---|
| Retail Pack | 500 g, 1 kg, 2.5 kg bag or according to buyer requirementPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Bulk Pack | 10 kg/carton, 20lb/carton, 40lb/carton or customizedPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf Life | 24 months under -18°C or belowPublished 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 | Washing, peeling, trimming, cutting, optional blanching, IQF freezing, sorting, 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. |
| Raw-material preparation checks | Confirm botanical identity rather than substituting sweet potato or taro; review browning and mucilage. | 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 |
|---|---|---|
| Additives | No artificial colors, no preservatives unless requestedPublished 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. |
| Ingredient statement | List every ingredient and its declared role for the selected SKU; verify any added sugar, oil, coating, seasoning or glazing medium. | Approved formula and supplier declarations. |
| 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 | Rotten pieces, serious browning, pest damage, black spots and fibrous parts controlled by agreed specificationPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Foreign Material | No visible foreign matter; metal detection before shipmentPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Pest Damage | Not acceptable or tightly controlledPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Black Spots | Controlled according to agreed specificationPublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Broken Pieces | Controlled according to buyer tolerancePublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Foreign Material | No visible foreign matterPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Clumps | Not seriously clumped; suitable for normal usePublished reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. |
| Intrinsic defect classification | Peel, root hairs, dark spots, coarse fibres and damaged cuts. | 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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