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
|
|
|
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 |
|
|
Heavy metals
|
|
|
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