BQF garlic puree spec

Specifications For Frozen garlic puree

1. Process of manufacture:
(1) The materials are clearly washed and manually detected to remove skins before produced.
(2) The garlic puree is packed in 10KG food grade polylined cartons then quick block frozen, later the core temperate reaches minus 18DC

2. Packaging:
(1) Pack size: 1kgx10 or 500gx20 per Carton.2x2mm screen used.
(2) Pack type: Corrugated export standard outer case, no nails, flaps are to be sealed with self adhesive freezer stable tape, the cartons is waterproof, new polythene food grade liner.
(3) Labeling: Normal one includes: Product Description, Country of Origin, Weight, Product Date(dd-mm-yy), Best Before date.

3. Storage and shelf life conditions: products are kept at a temperature of minus 18DC or less to maintain it's required condition and attain a shelf life of 24 months in unopened packs.

4. Physical Description:
(1) Color: typical white color of garlic
(2) Odour: Typical of garlic puree , without foreign taints and odours.
(3) Flavour: Characteristic of garlic puree.
(4)Without foreign materials such as insects, soils, glass, hair etc.

5. Chemical Description:
Product is free from additives and preservatives, product complies with Austrlian legislation currently in force regarding the use of pesticides in food products.
6. Microbiological Description:

(1) T.V.C.<2,000CFU/G
(2) Yeast <500CFU/G
(3) Moulds <500CFU/G
(4) Salmonella Spp NIL
(5) Pathogenic bacteria NIL
(6) Coliforms NIL
(7) E.coli NIL

Product is to be microbiologically sound and fit for human consumption.