(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 flow: Material Receipting → Cutting →Washing → selecting → Blanching → Cutting → Protecting Color → Quick Freeze → screening → packing → Material Detector → Approval Warehousing.

2. Parameters of approval:

Size: 10x10mm 3/8” cuts, or as per client’s requests

Color: typical color of this variety

Taste and flavor: typical, sound, ripe spinach.

Foreign bodies and others: absent

3. Microbiological conditions:

Total viable count: ≤1.0×10⁴

Coliform group: ≤1.0×10²

E. coli: negative

Staphylococcus aureus: negative

Salmonella: negative

Lee's special bacteria: negative

4. Packaging:

1x10kg/ctn, 10x1kg/ctn printed bags. Or as buyer’s request.

5. Shelf life:

2 years from production.

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.