Frozen green pea, dia7-9mm, or 9-11mm, tendermeter 120-140, made of fresh raw materials, typical green color, typical flavor, without foreign matters.
DEFECT TOLERANCES Product shall be checked at least hourly against the following tolerances for defects: -
Foreign Matter |
Nil2 |
Foreign Extraneous Vegetable Matter |
Nil |
Extraneous Vegetable Matter (number) |
1 |
Assessed on 200g sample (frozen)
Splits & skins (w/w) |
2% |
Cut (w/w) |
1% |
Assessed on 200g sample (defrosted)
Blemished (number) |
2 |
Blonds (number) |
1 |
Pale (number) |
10 |
DEFINITIONS OF DEFECTS
Foreign Material
This includes any material not derived from the pea plant or defined as EVM. Examples of Foreign Matter include insects, pieces of insects, wood, glass, stones, metal, toxic berries, seed or flower heads, snails, slugs or any other material which will render the product unacceptable.
Foreign Extraneous Vegetable Matter
This includes any vegetable matter not derived from the pea plant.
EVM
This includes any harmless vegetable matter other than peas which is derived from the pea plant or harmless vegetable material such as pieces of pods, tendrils and leaves.
Splits and Skins
This includes:-
(i) Peas where a whole cotyledon or large part of a cotyledon has been separated.
(ii) Separate whole cotyledons.
(iii) Loose skins or pieces of skin.
(iv) Peas wholly crushed.
Cuts
These are whole peas which possess splits in their skins which exceed one third of the circumference of the pea.
Blemished
Peas which are stained or spotted, seriously blemished (ie. affecting the appearance of the pack). insect damaged peas and seriously shrivelled peas.
Blonds
These are edible peas which are completely yellow or white. This does not include sour or rotten peas.
Pale
These are peas where more than one third of the surface is noticeably lacking in green colour but the remainder of the surface retains a tinge of green when compared with the rest of the sample.
ORGANOLEPSIS (Carried out on a cooked sample.)
COLOUR |
Good bright characteristic green, may have slight lack of uniformity. |
FLAVOUR |
Peas that are sweet and have a characteristic pea flavour. |
TEXTURE |
Flesh tender, skins may be firm. |
MICROBIOLOGICAL
Organism |
Target |
T V C @ 30°C |
1 x 104 |
Total Coliforms |
1 x 102 |
E. coli |
Nil |
Staph aureus |
1 x 102 |
Salmonella |
Absent in 25g |
Listeria monocytogenes |
Absent in 25g |