(1) The raw material is prepared, processed, packaged and handled under strict hygienic conditions consistent with the principles of good manufacturing practices.

(2) The raw material is free from any extraneous matter or other foreign matter contamination and shall be free from rodent or insect damage.

(3) The raw material is supplied in suitably reinforced and hygienic packaging so that the stated shelf life of the raw material is assured when held under the recommended conditions of storage.

(4) The product is produced according to good manufacturing procedure (HACCP and BRC systems) and is metal detected.

(5) Processing: material reception – washing – cutting – (blanching) – quick freezing – calibration – packing – metal detector – storing (at -18DC).

2. Parameters of approval:

Size: strips or 10x10mm dice (3/8”), blanched or un-blanched.

Color: typical red of this variety

Taste and flavor: typical, sound, ripe red bell peppers.

Foreign bodies and others: absent

3. Microbiological conditions:

Total Plate Count:

max. 80000. per gram for blanched item

max. 120000. per gram for un-blanched item

Coliform: max. 100. per gram

E-Coli: max. 10. per gram

Pathogenic bacterial: absent per gram

4. Packaging:

General packing is 1x10kg/ctn inner with polybags

5. Shelf life:

2 years from production.

6. Production Season:

It is from end of August to November per year.

6. Stored and Transport:

Cleanly stored and transported at or under temperature of minus 18 DC.

The stowage of the goods must not cause any damage on the goods or packaging.    

Sufficient cold air circulation in the car/container is guaranteed under any circumstances.