Description

Manufacturing technique: check&material --- meterialselection --- washing --- trimming --- washing --- cutting --- airfried ---sorting(color sorting machine & X-ray sorting machine)--- metal detector --- packing --- inspection ---store

             I. Physical:

  • Origin China

   • Color  

  • Dimension 

  • Shape  

  • Sense  Normal taste, no rotten etc.

  • None of foreign bodies,impurity  

             II. Chemical:

  • Moisture 8% maximum

  • Ash content 8% maximum 

             III. Microbiological:

  • Aerobic Plate Count 100,000/g maximum

  • Coliform 30/g maximum

  • E. coli Negative/g 

             IV. Ingredients:

  •

             V. Cleanliness:

  • Infestation Negative (No Stored-Product Type Insects,Larva, or Fragments)

  • metal Negative for ferrous and non-ferrous metal

             VI. Storage:

  • Storage Store in sealed cartons in a cool, drylocation

  • Shelf Life twelve months from date of manufacture whenstored under the above conditions

           VII. Identification:

Each package shall be clearly marked with the supplier name andaddress, product name, net weight, product code, production lotnumber, production date, CIQ number and country of origin .

             VIII. Quality Control:

  • Kosher

  • HACCP

  • ISO 9001  ISO 22000

new harvest crop dehydrated dried vegetables /dried eggplant