Frozen Yellow Zucchini
Description
Technical Parameters
IQF Frozen Yellow Zucchini for Food Manufacturing and Bulk Supply
We supply skin-on IQF frozen yellow zucchini prepared from cylindrical Yellow or Golden Zucchini, Cucurbita pepo L., for importers, frozen vegetable distributors, ready-meal factories, foodservice packers and private-label brands. The raw fruit has smooth golden-yellow skin and a straight cylindrical profile. It is harvested at the immature edible stage, washed, trimmed, accurately cut, blanched, cooled and individually quick frozen.
Our standard commercial offer includes smooth slices from 5-15 mm and dice from 6-20 mm. We also prepare whole baby zucchini, crinkle slices, half moons, quarter slices, strips and chunks. Grade A and Premium contracts use measurable limits for size conformity, color, maturity, broken pieces, clumps, defects, microbiology and foreign material, so purchasing and QA teams can compare quotations on the same basis.
The frozen product photo shows the natural golden-yellow skin, pale interior and round cross-cut profile used for appearance approval.
Product Identity and Raw Material Standard
We use cylindrical Yellow or Golden Zucchini from the summer squash group. The selected fruit is straight, smooth-skinned and uniformly golden yellow. The standard product is skin-on because the yellow skin provides the color identity required in vegetable mixes, ready meals and retail packs. A peeled product is prepared as a separate SKU.
For regular production, raw fruit is sorted into practical receiving bands of 120-180 mm, 150-220 mm or 180-250 mm in length and 25-35 mm, 30-45 mm or 35-50 mm in diameter. Fruit for fine slices is preferably no more than 45 mm in diameter. Receiving temperature is controlled at 12°C or below, and the processing target is within 12-24 hours after arrival.
Young fruit gives a compact seed cavity, tender flesh and better cooked integrity. Our maturity control removes overgrown fruit with hard seeds, hollow centers, spongy texture, deep scars, decay, insect damage or green skin that would change the visual standard of the finished lot.
Buyer Risks and GreenLand-food Controls
Yellow zucchini is tender and high in moisture, so maturity, cutting accuracy, blanching and freezing speed directly affect the final lot. We convert these risks into measurable receiving, processing and release checks.
| Buyer Concern | Order Risk | Our Control | Release Result |
|---|---|---|---|
| Wrong yellow squash type | Mixed shapes, different seed cavities and inconsistent cooking | Cylindrical Yellow/Golden Zucchini is identified in the raw material and product specification | Straight cylindrical profile and declared botanical identity |
| Uneven slice or dice size | Uneven cooking, fill-weight variation and poor pack presentation | Cutting checks at start-up, every 30-60 minutes, after blade adjustment and at product change | ≥90% Grade A or ≥95% Premium size conformity by weight |
| Overmature fruit | Hard seeds, hollow centers and spongy cooked texture | Fruit diameter, seed cavity and internal maturity are inspected before cutting | Seed cavity ratio ≤35% Grade A and ≤25% Premium |
| Weak enzyme control | Color and flavor deterioration during frozen storage | Blanching at 90-98°C for 60-180 seconds, matched to cut size | Peroxidase negative |
| Clumps and loose ice | Difficult dosing and underfilled-looking packs | Rapid cooling, surface-water removal and IQF freezing at -30 to -40°C | Free-flowing ≥98% Grade A or ≥99% Premium; glaze 0% |
| Cold-chain fluctuation | Refreezing, frost, texture loss and pack deformation | Core temperature, frozen storage, pre-loading condition and reefer set point are recorded | Product core and shipment at -18°C or below |
Raw Material Sorting and Batch Intake
We link the supplier, field or procurement batch, receiving date, receiving temperature and preliminary inspection result to the production lot. Intake inspection covers yellow color, cylindrical shape, tenderness, seed development, scars, insect damage, decay, foreign material and abnormal bitter flavor.
A normal lot contains sound immature fruit with firm flesh and a small, soft seed cavity. Superficial scars are limited to 3.0% for Grade A and 1.5% for Premium. Major scars are limited to 1.0% and 0.5%; insect damage to 1.0% and 0.5%; open insect holes to 0.5% for Grade A and absent in a 1 kg Premium sample.
Receiving and batch records connect raw material inspection with the production lot used for shipment.
Cut Forms and Exact Size Options
We prepare the form around the buyer's final process. Thickness controls heating time; diameter controls visual presentation; and the percentage within size determines dosing and pack consistency. The following options give purchasing teams clear starting points for RFQs and samples.
Smooth Cross-cut Slices
5, 7, 8, 10, 12 or 15 mm. The 10 mm slice is the regular all-purpose format. Tolerance is ±1.5 mm at 5 mm, ±2 mm at 7-10 mm and ±2.5 mm at 12-15 mm. Diameter bands include 25-40, 30-50 and 40-60 mm.
Crinkle Slices
7, 10, 12 or 15 mm. The ridged surface provides stronger visual definition in foodservice vegetable sides and frozen retail packs. Broken pieces are limited to 5% Grade A and 3% Premium; severely crushed pieces to 3% and 1.5%.
Half Moons
5, 7, 10, 12 or 15 mm thick with 20-60 mm width. This format fits ready meals, stir-fry blends and soups. Pieces smaller than one half are limited to 5% Grade A and 3% Premium.
Quarter Slices
7, 10, 12 or 15 mm thick with a practical length and width of 15-40 mm. The smaller footprint distributes evenly through mixed vegetables, soups and portioned meals.
Dice
6, 8, 10, 12, 15 or 20 mm cube. Tolerance is ±1.5 mm at 6 mm, ±2 mm at 8-12 mm, ±2.5 mm at 15 mm and ±3 mm at 20 mm. Fines below 50% of nominal size are limited to 5% Grade A and 3% Premium.
Strips
5x5x30-60, 6x6x30-60, 8x8x30-80, 10x10x30-80 or 10x15x40-80 mm. Cross-section tolerance is ±2 mm. Short pieces are limited to 5% Grade A and 3% Premium.
Chunks
15-25, 20-30, 20-40 or 30-50 mm, plus a declared random-cut option. Chunks suit roasting, casseroles and foodservice. Size conformity is ≥85% Grade A or ≥90% Premium.
Whole and Baby
Baby: 80-120 mm long and 20-35 mm diameter. Small whole: 100-160 mm long and 25-40 mm diameter. Stem length is ≤10 mm Grade A and ≤5 mm Premium.
The raw material image confirms the straight cylindrical fruit type used for regular Yellow Zucchini production.
Selecting the Right Cut for the Final Product
Ready meals: choose 7-10 mm half moons or 12-15 mm dice for controlled heating and visible yellow color. Mixed vegetables: use quarter slices or 10-12 mm dice to distribute the component through the blend. Stir-fry products: use 7-10 mm half moons, 7 mm slices or 8x8x30-80 mm strips.
Soups and sauces: choose 10-12 mm dice or 15-25 mm chunks. Casseroles and baked meal components: use 10-15 mm slices, half moons or 20-30 mm chunks. Foodservice vegetable sides: use 10-12 mm crinkle cuts or smooth slices packed in 1-2.5 kg inner bags.
Retail frozen packs: smooth 7-10 mm slices give a familiar round profile, while 10-12 mm crinkle cuts provide stronger shelf presentation. Pizza and compact fillings: 8-10 mm dice reduce large water pockets and spread evenly over the formula. A reduced-moisture or roasted version is supplied as a separately specified SKU for applications that require more intensive moisture control.
Washing, Trimming and Cutting Control
The processing flow is receiving, sorting, washing, trimming, cutting, size grading, blanching, rapid cooling, draining, IQF freezing, final sorting, metal detection, weighing, sealing, coding, cartoning and frozen storage. Potable-water washing removes field soil and surface matter before stems, blossom ends and damaged tissue are trimmed.
Cut dimensions are checked at line start, every 30-60 minutes, after blade adjustment, after a size change and at the end of the run. We measure at least 200 pieces for cut-size review. Connected pieces, ragged edges, short strips, fragments, fines and oversize pieces are recorded separately, keeping the result useful for production and incoming inspection.
Washing-line records document the preparation stage before trimming, cutting and blanching.
Procurement Specification
Use the following standard as the commercial baseline. The selected form, size, grade and packing are repeated on the signed specification and purchase order so production, inspection and the shipment COA use the same acceptance criteria.
| Product Name | IQF Frozen Yellow Zucchini |
|---|---|
| Botanical Name | Cucurbita pepo L., summer squash group |
| Raw Material Type | Straight cylindrical Yellow or Golden Zucchini with smooth golden-yellow skin |
| Ingredient | 100% yellow zucchini |
| Preparation | Skin-on, washed, trimmed, cut, blanched, cooled and individually quick frozen |
| Additions | No added salt, sugar, oil, preservatives, artificial color or artificial flavor; sulphur dioxide <10 mg/kg |
| Origin | China; Fujian, Shandong, Hebei or Jiangsu crop origin identified by active supply lot |
| Processing Seasons | April-June and October-December; frozen inventory supports year-round shipment |
| Forms | Whole/baby, smooth slices, crinkle slices, half moons, quarter slices, dice, strips and chunks |
| Grade | Grade A or Premium |
| Appearance | Natural golden-yellow skin, pale cream interior, clean cut, tender immature seed cavity and free-flowing frozen condition |
| Glaze | 0% |
| Blanching Result | Peroxidase negative |
| Product Core Temperature | -18°C or below |
| Storage | -18 to -22°C frozen storage |
| Shelf Life | 24 months from production date under continuous frozen storage |
| MOQ | 12 MT standard order; 5 MT trial lot from matching stock; 3-5 MT per SKU in a mixed container; 10-12 MT for private label; 12-20 MT for certified organic production |
| Loading | Approximately 12 MT in a 20 ft reefer or 22-24 MT in a 40 ft reefer, adjusted for pack size and pallet plan |
| Lead Time | 15-21 days regular; 7-10 days for matching inventory; 20-30 days for printed private-label packing after artwork approval |
| Loading Port | Xiamen, Qingdao or the port linked to the selected production and shipment plan |
| Trade Terms | FOB, CFR/CNF and CIF |
Sorting removes damaged, overmature, discolored and irregular material before the product enters the freezing and final inspection stages.
Grade A and Premium Defect Limits
Grade is defined by measurable tolerances. Grade A provides a dependable industrial standard for blends, foodservice and manufacturing. Premium tightens color, cut, maturity and frozen-condition limits for retail packs and highly visible ready meals.
Both grades require the product to be clean, sound, free from mold, decay, sand, glass, metal, hard plastic and other foreign material. Natural agricultural variation remains inside the declared defect limits rather than being hidden behind general quality wording.
| Inspection Item | Grade A | Premium |
|---|---|---|
| Within declared size | ≥90% | ≥95% |
| Characteristic yellow color | ≥95% | ≥98% |
| Total defects | ≤8% | ≤5% |
| Damaged units | ≤4% | ≤2% |
| Serious defects | ≤1% | ≤0.5% |
| Cut and mechanical defects | ≤6% | ≤3% |
| Overmature pieces | ≤3% | ≤1% |
| Hard seeds | ≤2% | ≤0.5% |
| Large or hollow seed cavity | ≤3% | ≤1% |
| Green-colored pieces | ≤2% | ≤0.5% |
| Brown or dark discoloration | ≤1% | ≤0.5% |
| Clumps | ≤2% | ≤1% |
| Loose ice | ≤2% | ≤1% |
| Severe freezer burn | ≤1% | ≤0.5% |
Blanching, Cooling and IQF Freezing
Cut zucchini is blanched at 90-98°C for 60-180 seconds. Thin slices use the shorter part of the range; thick slices, chunks and larger dice use the longer part. The line checks peroxidase at start-up, every two hours, after a blancher adjustment, after a product-size change and at the end of production. Finished blanched product is peroxidase negative.
The blanched product is cooled quickly with potable water, brought to 15°C or below before IQF entry and drained to remove surface water. IQF tunnel air operates at approximately -30 to -40°C. The product exits with a core temperature of -18°C or below and a free-flowing target of at least 98% for Grade A or 99% for Premium.
Processing inspection connects cut size, blanching, cooling and frozen condition with the finished-lot specification.
Cook Performance Reference
For a consistent evaluation, 200 g product is cooked from frozen in 2 L boiling water. Reference times are 2-3 minutes for 5-7 mm slices, 3-4 minutes for 8-10 mm slices, 4-6 minutes for 12-15 mm slices, 3-5 minutes for 10-15 mm dice and 5-7 minutes for 20 mm cubes.
After cooking, intact pieces are ≥90% Grade A or ≥95% Premium. Mushy pieces and skin separation are each ≤5% Grade A or ≤2% Premium. Hard seeds are ≤2% or ≤0.5%, and abnormal flavor is absent.
Drip Loss and Sensory Evaluation
A practical thaw test uses a 500 g sample held at 4±2°C for 16 hours on a perforated tray, followed by two minutes of draining. Drip loss is calculated against the original frozen weight. The acceptance target is ≤18% for Grade A and ≤12% for Premium.
The sensory review covers characteristic yellow color, clean zucchini flavor, absence of bitterness or off-odor, tender flesh, soft immature seeds and piece integrity after cooking. Optional lot data for formula work includes soluble solids of 3-5°Brix, pH 5.5-6.8, moisture 92-96% and dry matter 4-8%.
Foreign Material and Metal Detection
Final sorting removes stems, leaves, blossom material, other vegetable matter, hard seeds, damaged pieces and visible foreign material. Grade A limits stems longer than 10 mm to one piece per 500 g and extraneous vegetable matter to one piece per 340 g. Premium requires both absent in a 1 kg sample.
Packed product passes metal detection at Fe 1.5 mm, non-ferrous 2.0 mm and stainless steel 2.5 mm. Detector performance is checked at start-up, every two hours, after product or pack change, after adjustment, after restart and at production end. A failed challenge stops release until the affected production interval is isolated and rechecked.
Metal detector challenge checks provide a recorded control before finished cartons are released to frozen storage.
Microbiological and Chemical Limits
We offer two microbiological profiles. Standard Grade A serves regular frozen vegetable trade, while Premium provides tighter indicator-organism limits for retail and demanding prepared-food programs. Pathogen testing remains part of both profiles.
| Parameter | Grade A | Premium | Method |
|---|---|---|---|
| Aerobic plate count | ≤100,000 cfu/g | ≤50,000 cfu/g | ISO 4833-1 |
| Enterobacteriaceae | ≤1,000 cfu/g | ≤100 cfu/g | ISO 21528-2 |
| Coliforms | ≤100 cfu/g | <10 cfu/g | ISO 4832 |
| E. coli | <10 cfu/g | <10 cfu/g | ISO 16649-2 |
| Yeast and mold | ≤1,000 cfu/g | ≤500 cfu/g | ISO 21527 |
| Staphylococcus aureus | <100 cfu/g | <100 cfu/g | ISO 6888-1 |
| Bacillus cereus | ≤1,000 cfu/g | ≤100 cfu/g | ISO 7932 |
| Salmonella | Not detected in 25 g | Not detected in 25 g | ISO 6579-1 |
| Listeria monocytogenes | Not detected in 25 g | Not detected in 25 g | ISO 11290-1 |
Pesticide residues are tested by GC-MS/MS and LC-MS/MS. EU orders follow Regulation (EC) No 396/2005 for courgettes; US orders follow EPA tolerances; Japan orders follow the Positive List; and Canada orders follow PMRA limits. For EU orders, lead is ≤0.050 mg/kg and cadmium is ≤0.020 mg/kg on the washed edible product. Our contract limits also include arsenic ≤0.20 mg/kg, mercury ≤0.02 mg/kg and sulphur dioxide <10 mg/kg.
The product is non-GMO, not irradiated and contains no intentionally added allergens. The specification, label and allergen statement identify the product as ready to cook. Commercial users cook the frozen product thoroughly as part of their final food process.
Packing and frozen-storage controls protect net weight, seal integrity, carton condition and frozen product temperature.
Bulk, Foodservice and Retail Packing
Industrial: 1x10 kg, 1x20 kg, 2x5 kg, 4x2.5 kg, 20 lb, 30 lb or 40 lb in export carton. Foodservice: 10x1 kg, 5x2 kg, 4x2.5 kg, 2x5 kg, 6x5 lb or 12x2 lb. Retail: 20x300 g, 20x400 g, 20x500 g, 10x750 g, 10x1 kg or 12x1 lb.
Standard inner bags use food-contact PE film, commonly 0.06-0.08 mm for bulk formats, placed in a five-ply export carton without metal staples. We check net weight, seal condition, lot code, production date, best-before date, carton marks and label consistency before release.
For private label, we review the bag dimensions, film structure, printing colors, label language, nutrition panel supplied for the destination market, barcode, lot-code position, master-carton marks, pallet pattern and approved artwork. Printed packing lead time is 20-30 days after artwork approval.
Lot Sampling, COA and Release Documents
A shipment lot is sampled across at least five cartons. The regular composite uses 500 g from each carton, giving a 2.5 kg sample for appearance, dimensions, defects and frozen-condition checks. Foreign-material inspection uses a 10 kg sample. Cut dimensions are measured on 200 pieces and maturity is checked on at least 100 representative slices. Product temperatures are taken from five cartons.
Microbiological sampling uses five incremental samples. Two sealed retain samples are kept with the lot file. Finished product remains on hold until required physical, sensory, packing and food-safety results pass the release specification. AQL inspection uses General Inspection Level II with critical defects 0, major defects 1.5 and minor defects 4.0.
The batch COA presents four useful fields: parameter, acceptance specification, measured lot result and test method. The QA file can include the signed product specification, COA, microbiological report, pesticide residue report, heavy-metal report, packing list, commercial invoice, bill of lading data, health or phytosanitary documents used for the destination and batch traceability records. A lot code such as YZ260520-G08-L2-A identifies product, date, raw-material group, production line and grade.
Food Safety and Certification File
Our shipment document pack lists the active BRCGS, HACCP, ISO 22000, ISO 9001, Kosher and Halal records of the producing facility. Certified organic production uses an organic-certified supply chain with matching transaction documentation. US shipments include the producing facility's FDA food-facility registration details.
The active food-safety certificate file is matched to the facility preparing the contracted shipment.
Frozen Storage, Reefer Loading and Delivery
Finished cartons are stored at -18 to -22°C. Before loading, we check lot code, carton count, outer-carton condition, product temperature, reefer cleanliness and the -18°C set point. Loading is planned to reduce door-open time and maintain cold-air circulation. A 20 ft reefer carries approximately 12 MT; a 40 ft reefer carries approximately 22-24 MT, with the final quantity set by carton dimensions and pallet requirements.
Container-loading records connect the released batch, carton quantity, temperature condition and shipment reference.
Mixed-container Planning
We combine yellow zucchini with compatible frozen vegetable SKUs when carton dimensions, storage temperature, loading port and documentation are aligned. A practical mixed-container starting point is 3-5 MT per SKU. The packing matrix lists each product, cut size, net weight, carton dimensions, carton count and pallet requirement before booking.
The receiving warehouse should maintain -18°C or below, record the arrival temperature and move cartons promptly into frozen storage. Repeated thawing and refreezing damages the free-flowing condition and cooked texture and is excluded from normal cold-chain handling.
Frequently Asked Questions
1. What type of yellow zucchini do you supply?
We supply cylindrical Yellow or Golden Zucchini, Cucurbita pepo L., with straight shape and smooth golden-yellow skin. The raw material type appears in the product specification.
2. Is the product skin-on or peeled?
The standard IQF product is skin-on. Peeled yellow zucchini is prepared as a separate SKU with its own appearance and yield specification.
3. Which slice sizes are available?
Smooth slices are available in 5, 7, 8, 10, 12 and 15 mm. Crinkle slices are available in 7, 10, 12 and 15 mm. We also declare the thickness tolerance and diameter band.
4. Which dice sizes are available?
We prepare 6, 8, 10, 12, 15 and 20 mm dice. Size conformity is at least 90% for Grade A and 95% for Premium.
5. Is the yellow zucchini blanched?
Yes. Standard production is blanched at 90-98°C for 60-180 seconds and released with a negative peroxidase result.
6. What is the difference between Grade A and Premium?
Grade A uses ≥90% size conformity and ≤8% total defects. Premium uses ≥95% size conformity and ≤5% total defects, plus tighter color, maturity, clump, broken-piece and freezer-burn limits.
7. What drip-loss limits do you offer?
Using a 500 g, 16-hour refrigerated thaw method, Grade A is ≤18% and Premium is ≤12% after two minutes of draining.
8. Which applications use yellow zucchini?
Regular applications include ready meals, mixed vegetables, soups, stir-fry blends, casseroles, foodservice sides, retail frozen packs, pizza toppings and industrial fillings.
9. What bulk packing is available?
Common industrial formats are 1x10 kg, 1x20 kg, 2x5 kg and 4x2.5 kg, plus 20 lb, 30 lb and 40 lb export cartons.
10. Can GreenLand-food prepare private-label retail packs?
Yes. We prepare common 300 g, 400 g, 500 g, 750 g, 1 kg and 1 lb formats and review artwork, language, barcode, lot coding, carton marks and pallet plan before printing.
11. What is the MOQ?
The standard MOQ is 12 MT. Matching inventory allows a 5 MT trial lot, and mixed containers start from approximately 3-5 MT per SKU.
12. What is the regular lead time?
Regular orders take 15-21 days. Matching inventory can ship in 7-10 days. Printed private-label packs take 20-30 days after artwork approval.
13. Which quality documents accompany the lot?
The shipment file includes the signed specification and batch COA. Microbiological, pesticide-residue, heavy-metal, traceability and destination documents are included in the agreed QA file.
14. How should the product be stored and shipped?
Store and ship at -18°C or below in a continuous frozen cold chain. Shelf life is 24 months from production under the stated condition.
15. Can yellow zucchini ship in a mixed vegetable container?
Yes. We plan compatible SKUs from about 3-5 MT each and prepare a loading matrix covering packing, carton count, pallets, port and document requirements.
Send a Complete Yellow Zucchini RFQ
Please send the product form, cut size, diameter band, Grade A or Premium, defect limits, packing format, order quantity, destination port, final application, label language, private-label requirement, pallet plan, required reports and target shipment date. For example: IQF Frozen Yellow Zucchini, smooth slices 10 mm, diameter 30-50 mm, Premium, 4x2.5 kg, 22 MT, CIF Rotterdam, for ready meals, microbiological and residue reports required.
We will return the matched specification, packing plan, loading quantity, lead time, sample arrangement and quotation. Samples are commonly 1-2 kg and are prepared within 3-5 working days.
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Technical specification · reference schedule
Frozen Yellow Zucchini
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 |
|---|---|---|
| Botanical Name | Cucurbita pepo L., summer squash groupPublished reference | Check raw-material identity and variety/source declaration against the ordered programme. |
| Origin | China; Fujian, Shandong, Hebei or Jiangsu crop origin identified by active supply lotPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Related form options | Whole/baby, smooth slices, crinkle slices, half moons, quarter slices, dice, strips and chunksPublished reference | The selected form shown above governs this schedule. Other published forms require their own cut, process and acceptance specification. |
| Grade | Grade A or PremiumPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Appearance | Natural golden-yellow skin, pale cream interior, clean cut, tender immature seed cavity and free-flowing frozen conditionPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Within declared size - Grade A | ≥90%Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. Programme: Grade A. |
| Within declared size - Premium | ≥95%Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. Programme: Premium. |
| Characteristic yellow color - Grade A | ≥95%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Grade A. |
| Characteristic yellow color - Premium | ≥98%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Premium. |
| Hard seeds - Grade A | ≤2%Published reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Grade A. |
| Hard seeds - Premium | ≤0.5%Published reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Premium. |
| Large or hollow seed cavity - Grade A | ≤3%Published reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Grade A. |
| Large or hollow seed cavity - Premium | ≤1%Published reference | Confirm method, representative sample and acceptance basis in the signed specification. Programme: Premium. |
| Green-colored pieces - Grade A | ≤2%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Grade A. |
| Green-colored pieces - Premium | ≤0.5%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Premium. |
| Dimensional inspection basis | Confirm all required axes of the nominal cut and the in-size fraction; specify how irregular edges and fines are classified. | Measure length, width and thickness on the frozen sample; report count- or mass-based in-size percentage. |
| 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 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 - Grade A | ≤100,000 cfu/gPublished reference | ISO 4833-1. Programme: Grade A. |
| Aerobic plate count - Premium | ≤50,000 cfu/gPublished reference | ISO 4833-1. Programme: Premium. |
| Enterobacteriaceae - Grade A | ≤1,000 cfu/gPublished reference | ISO 21528-2. Programme: Grade A. |
| Enterobacteriaceae - Premium | ≤100 cfu/gPublished reference | ISO 21528-2. Programme: Premium. |
| Coliforms - Grade A | ≤100 cfu/gPublished reference | ISO 4832. Programme: Grade A. |
| Coliforms - Premium | <10 cfu/gPublished reference | ISO 4832. Programme: Premium. |
| E. coli - Grade A | <10 cfu/gPublished reference | ISO 16649-2. Programme: Grade A. |
| E. coli - Premium | <10 cfu/gPublished reference | ISO 16649-2. Programme: Premium. |
| Yeast and mold - Grade A | ≤1,000 cfu/gPublished reference | ISO 21527. Programme: Grade A. |
| Yeast and mold - Premium | ≤500 cfu/gPublished reference | ISO 21527. Programme: Premium. |
| Staphylococcus aureus - Grade A | <100 cfu/gPublished reference | ISO 6888-1. Programme: Grade A. |
| Staphylococcus aureus - Premium | <100 cfu/gPublished reference | ISO 6888-1. Programme: Premium. |
| Bacillus cereus - Grade A | ≤1,000 cfu/gPublished reference | ISO 7932. Programme: Grade A. |
| Bacillus cereus - Premium | ≤100 cfu/gPublished reference | ISO 7932. Programme: Premium. |
| Salmonella - Grade A | Not detected in 25 gPublished reference | ISO 6579-1. Programme: Grade A. |
| Salmonella - Premium | Not detected in 25 gPublished reference | ISO 6579-1. Programme: Premium. |
| Listeria monocytogenes - Grade A | Not detected in 25 gPublished reference | ISO 11290-1. Programme: Grade A. |
| Listeria monocytogenes - Premium | Not detected in 25 gPublished reference | ISO 11290-1. Programme: Premium. |
| 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 |
|---|---|---|
| Product Core Temperature | -18°C or belowPublished reference | Probe the product thermal centre after stabilization; retain cold-chain records. |
| Storage | -18 to -22°C frozen storagePublished 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 from production date under continuous frozen storagePublished 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 |
|---|---|---|
| Blanching Result | Peroxidase negativePublished 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 | Declare skin-on/peeled and slice/dice style; check maturity and seed-cavity proportion. | 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% yellow zucchiniPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Glaze | 0%Published reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| Additive use | Declare any colour-protection agent, acidulant or other additive by ingredient and maximum permitted use for the target market. NHC standard | Check approved formula, actual addition record and market-specific additive category. GB 2760-2024 applies to China; export rules are checked separately. |
| Allergen and cross-contact assessment | Declare inherent allergens and assess shared-line cross-contact from the actual facility schedule. FDA | Review line matrix, cleaning validation and buyer label approval. Do not claim a shared-line allergen or allergen-free status without facility evidence. |
08 / Defects & Foreign Matter
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Total defects - Grade A | ≤8%Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Grade A. |
| Total defects - Premium | ≤5%Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Premium. |
| Damaged units - Grade A | ≤4%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Damaged units - Premium | ≤2%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium. |
| Serious defects - Grade A | ≤1%Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Grade A. |
| Serious defects - Premium | ≤0.5%Published reference | Inspect a defined representative sample; record count or mass basis and disposition. Programme: Premium. |
| Cut and mechanical defects - Grade A | ≤6%Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. Programme: Grade A. |
| Cut and mechanical defects - Premium | ≤3%Published reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. Programme: Premium. |
| Brown or dark discoloration - Grade A | ≤1%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Grade A. |
| Brown or dark discoloration - Premium | ≤0.5%Published reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. Programme: Premium. |
| Clumps - Grade A | ≤2%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Clumps - Premium | ≤1%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium. |
| Loose ice - Grade A | ≤2%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Grade A. |
| Loose ice - Premium | ≤1%Published reference | Classify on the defined sample by count or mass; record individual categories, denominator and any combined limit. Programme: Premium. |
| Intrinsic defect classification | Coarse seed cavities, damaged skin, soft tissue and off-colour pieces. | Record each defect class separately by count or mass; state sample size, denominator and combined-limit rules. |
| Hazardous foreign matter | No foreign matter detected in the defined inspection sample; reject and investigate any finding.External reference Codex | Define visual-inspection sample size and detector challenge in the signed quality schedule. "None detected" is a sampling statement, not an absolute guarantee of zero particles. |
09 / Packaging Materials & Label
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Food-contact pack | Specify inner-contact material and obtain the applicable food-contact compliance declaration. NHC standard | Review film structure, supplier DoC, migration evidence and actual intended conditions. GB 4806 series is China-specific; EU export also checks Regulations 1935/2004 and 10/2011. |
| Carton and seal integrity | Define carton stacking strength, bag seal and puncture resistance for the confirmed net weight and pallet plan. EU source | Inspect pack drawing, compression/seal test and shipment configuration. |
| Label verification | Match product name, ingredient/allergen statement, net weight, lot/date, shelf life and storage instruction to the destination artwork. Codex | Approve artwork against the signed specification and destination rules. |
10 / Detection & Traceability
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Foreign-body detector | Validate Fe, non-Fe and stainless-steel challenge pieces for the actual product, aperture, pack and line; record the proven sensitivity. Codex | Challenge at defined start, changeover, interval and end points; retain rejection records. Do not copy generic detector sizes into a plant capability claim. |
| Lot traceability | Link input source lot, processing run, packaging code, test records, frozen storage and shipment to one finished lot. Codex | Trace one sample lot forward and backward in a recorded mock recall. Recall speed is stated only when the site has a validated target and record. |
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