IQF carrot strip

Carrots shall be washed, blanched, individually quick frozen and packaged in accordance with good manufacturing practices. The carrot shall be produced from well-colored, succulent, clean and practically free from grit, leaves or other foreign material.

1. Physical Criteria:

Color: typical orange-red to orange

Texture: lightly toughs, stringy, somewhat stiff, but still pliable.

Flavor & Aroma: Good carrot odor & flavor, sweet, typical.

Foreign Material: Nil

2. Microbiological requirements:

Total Plate Count: <100.000 cfu/g

Enterobacteriaceae: <1000 cfu/g

E-coli: <10 cfu/g

Yeast: < 1500 / g

Mold: < 1500 / g

Salmonella: negative

Listeria monocytogenes: negative

Staphyloccocus: negative