Mixed vegetables, canned

last updated : 2020/05/29
Code Description Budget Price Ship. weight Ship. vol.
FCANVEGMX01
MIXED VEGETABLES - canned - 1 KG CH 0,85 1kg 0 Add

General information

Below you will find the specifications for mixed vegetables, a canned food which is mostly distributed in specific regions, as culinary habits vary from place to place.

Importation of food is always subject to acceptance from the national authorities, based on their national and ISO specifications; check these before purchasing.

Impact on the local, national, or regional market availability and prices should be carefully looked at before purchasing large quantities.

Specifications

For all aspects of the product, unless described otherwise below, the standard of Codex Alimentarius last edition applies, including the for packaging.

Analysis of microbiological, chemical or radiological contaminants, toxins, heavy metals and pesticide residues must certify the product is “fit for human consumption”. The supplier shall submit related Lab reports / Declarations.

Specifications vary with national regulations.  Below, you will find the most commonly used specifications. Please refer to HQ when offered specifications different from the standard specifications.  These will need to be approved by a food specialist prior to purchase.

 

MIXED VEGETABLES

Basic ingredients

Carrots (40 %) and peas finely chopped and preserved in water and salt

Raw material requirements

Prepared from fresh (barring mature processed peas) or frozen and sound vegetables, having reached appropriate maturity for processing. None of their essential elements are removed from them but they shall be washed and prepared appropriately. They undergo operations such as washing, peeling, grading, cutting, etc., depending on the type of product, prepared according to recognized hygienic methods for canning vegetables and fruit.

Canning

 

Prepared according to recognized hygienic methods for canning fresh vegetables and fruit

Toxic matter, whether organic, metal or micro-organic

Nil

Defects caused by insects, bacteria, or fungi

Nil

Insects in their various evolution stages (dead or live)

Nil

Any foreign matter

Nil

Taste, odour and smell

Normal for the product, free from rancidity, with a clear brine

Artificial colouring

Free / if any, they should be vegetal colourings; in case of their use, they should be health-safe and legal

Colour

Normal

Drained weight

Not less than 65%

Solution colour

Greenish yellow

Salt or sugar-salt combination

2% max.

Damaged peas/Weight

10% max.

Spotted peas

5% max.

Impurities

Nil

Harmless vegetation parts, such as peels and petals

0.5% max.

Coloured peas

Nil

Total defect

12% max.

Preservatives

600 ppm benzoic acid salt max.

Microbiology

  • Total viable count
  • Staphylococcus aureus
  • Total coliform
  • E. coli
  • Salmonella
  • Yeast and mould
  • Clostridium Botulinum

 

  • < 10 CFU/g
  • Nil
  • < 10 CFU/g
  • Nil
  • Nil
  • Nil
  • Nil

Stability test

No pressure increase, no pH difference of more than 0.5, no microbiological growth after 7 days under ISO7218

Rotten trace after incubation

  • Nil

Heavy metals

  • Lead

 

  • 0.1 ppm max.

Shelf life

2 years from manufacturing date

Production date less than 1 year at date of delivery

Brand

To be indicated

Origin

To be indicated

 

Latest update: 28/05/2020