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INGREDIENTS : 100% Cauliflower. The product contains no additives and or preservatives.

CUT AND SIZE: Consists of 30 - 50 mm > 50 mm Not Exceed 20 % by Number, Calibration 20-40, and 40-60.

BLANCH: This product is blanched sufficiently to inactivate the peroxidase enzyme system.

FREEZING METHOD: Individual quick frozen (IQF)

ORGANOLEPTIC STANDARDS: The product possesses a good characteristic normal odor, flavor and aroma, typical of fresh cauliflower that has reached right maturity. Free from objectionable flavor or odor.

COLOR: The cauliflower possesses a characteristic white to dark cream color which may include lighter colored areas typical of young and tender cauliflower that do not materially affect the appearance of the product. Product shall consist of bright white to light white stalks with dark cream head material. Maximum tolerance for color variation or seriously discolored units is 5% total by weight.

MAJOR DEFECTS: No tolerance for foreign matter.

MINOR DEFECT: Not more than 2 units or 20% by count (whichever is greater) may show damage caused by poor trimming, pithiness or hollow stems, insect or pathological injury. Tolerance of 2.5% by weight for stem/stalk material.

INGREDIENTS : 100% Broccoli. The product contains no additives and or preservatives.

CUT AND SIZE: Consists of 30 - 50 mm > 50 mm Not Exceed 20 % by Number, Calibration 20-40, and 40-60.

BLANCH: This product is blanched sufficiently to inactivate the peroxidase enzyme system.

FREEZING METHOD: Individual quick frozen (IQF)

ORGANOLEPTIC STANDARDS: The product possesses a good characteristic normal odor, flavor and aroma, typical of fresh broccoli that has reached right maturity. Free from objectionable flavor or odor.

COLOR: The broccoli possesses a characteristic green color which may include lighter colored areas typical of young and tender broccoli that do not materially affect the appearance of the product. Product shall consist of bright green to light green stalks with dark green head material. Maximum tolerance for color variation or seriously discolored units is 5% total by weight.

MAJOR DEFECTS: No tolerance for foreign matter.

MINOR DEFECT: Not more than 2 units or 20% by count (whichever is greater) may show damage caused by poor trimming, pithiness or hollow stems, insect or pathological injury. Tolerance of 2.5% by weight for stem/stalk material.

INGREDIENTS : 100% Cauliflower. The product contains no additives and or preservatives.
CUT AND SIZE: Consists of 30 - 50 mm > 50 mm Not Exceed 20 % by Number, Calibration 20-40,
and 40-60.
BLANCH: This product is blanched sufficiently to inactivate the peroxidase enzyme
system.
FREEZING METHOD: Individual quick frozen (IQF)
ORGANOLEPTIC STANDARDS: The product possesses a good characteristic normal odor, flavor and
aroma, typical of fresh cauliflower that has reached right maturity. Free from objectionable flavor or odor.
COLOR: The cauliflower possesses a characteristic white to dark cream color which may include lighter colored areas typical of young and tender cauliflower that do not materially affect the appearance of the product. Product shall consist of
bright white to light white stalks with dark cream head material. Maximum tolerance for color variation or seriously discolored units is 5% total by weight.
MAJOR DEFECTS: No tolerance for foreign matter.
MINOR DEFECT: Not more than 2 units or 20% by count (whichever is greater) may show damage caused by poor trimming, pithiness or hollow stems, insect or pathological injury. Tolerance of 2.5% by weight for stem/stalk material.

INGREDIENTS : 100% Broccoli. The product contains no additives and or preservatives.
CUT AND SIZE: Consists of 30 -50 mm > 50 mm Not Exceed 20 % by Number, Calibration 20-40,
and 40-60.
BLANCH: This product is blanched sufficiently to inactivate the peroxidase enzyme
system.
FREEZING METHOD: Individual quick frozen (IQF)
ORGANOLEPTIC STANDARDS: The product possesses a good characteristic normal odor, flavor and
aroma, typical of fresh broccoli that has reached right maturity. Free from
objectionable flavor or odor.
COLOR: The broccoli possesses a characteristic green color which may include lighter
colored areas typical of young and tender broccoli that do not materially affect
the appearance of the product. Product shall consist of bright green to light
green stalks with dark green head material. Maximum tolerance for color
variation or seriously discolored units is 5% total by weight.
MAJOR DEFECTS: No tolerance for foreign matter.
MINOR DEFECT: Not more than 2 units or 20% by count (whichever is greater) may show
damage caused by poor trimming, pithiness or hollow stems, insect or
pathological injury. Tolerance of 2.5% by weight for stem/stalk material.
MICROBIOLOGY PROPERTIES:
Test Upper limit value which cannot be exceeded Reference
Total Plate Count < 100,000 cfu/gm ISO: 4833/2013 Part 2
Coliforms < 100 cfu/gm ISO-CD- 4832-2006
E-Coli Absent ISO: 16649-2-2001 Part 2
Yeast & Mold < 50 cfu/gm ISO: 21527-1-2008 Part 1
Staphylococcus Absent ISO 6888-1 Part 1
Salmonella Absent ISO 6579-2002
Enterobacteriaceae < 100 cfu/gm ISO 21528-2
Norovirus- Hepatitis A Absent ISO 15216
Listeria monocytogenes Absent ISO 11290-1
When tested by appropriate methods of sampling and examination, the product:
- Shall be free from microorganisms in amounts which may represent a hazard to health;
- Shall be free from parasites which may represent a hazard to health.
- Shall not contain any substance originating from microorganisms in amounts which may represent a hazard to
health.
GMO STATEMENT: This product has not been or is not issued genetically modified and it does
not contain ingredients that have been genetically modified.
PESTICIDES: Maximum residue levels established by EU authorities are respected.
FOOD SAFETY: Food safety standards such as third-party audits are required.

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