Transcript Product specifications Carrots

De Kimpe-Cool N.V.
Product specifications carrots
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1.
Hoofdstuk
06 Productspecificaties
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Documentnummer BRC 6.2.1
Name final product / group final product
Carrots
2.
Used raw materials and additives
Carrots: origin: Belgium and the Netherlands (also Spain and France)
Primary packaging materials (Procedure 10 and 11)
Our products don’t contain any allergens or genetically manipulated organisms.
3.
General product specifications
The product is delivered unwashed and not sorted. After several washing and sorting steps the
product is suitable to be packed in different ways. Regardless of the quality class valid for the
product, the following minimal demands are in order for the product:
The product is
- Intact
- Healthy: free of rot or other defects as a result of which the product is no longer
suitable for consumption
- Free of any visible foreign bodies
- Firm
- Free of frost damage
- Free of animal parasites
- Almost free of decay by animal parasites
- Not fibrous, stringy
- Free of sprouts
- Not forked and without side roots
- free of strange odour and/or taste
- Resistant to transportation and storage
4.
Specific characteristics
Comply to the legislation concerning residues of insecticides, fungicides and herbicides.
The following microbiological demands are in force:
- Salmonella: 0 cfu (colony forming units) / 25 g product
- Listeria monocytogenes: 0 cfu / 25 g product
- Staphylococcus aureus: < 10.000 cfu / g product
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De Kimpe-Cool N.V.
Product specifications carrots
Versie 5
Hoofdstuk
06 Productspecificaties
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6.02 Wortelen
Documentnummer BRC 6.2.1
- Bacillus cereus: < 10.000 cfu / g product
- Clostridium perfringens: < 10.000 cfu / g product
- Escherichia Coli: < 100 cfu / g product
Comply to the legislation concerning heavy metals.
For carrots the following maximal values are in place:
- lead: maximal value 0.1 mg/kg product
- cadmium: maximal value 0.1 mg/kg product
Analysis- and sampling frequency
See BRC Procedure 24
5.
Specific demands
Calibre
28-40 mm/26-32 mm/20-28 mm/15-20 mm
6.
Packages
-
7.
Big bags (+/- 1000 kg)
Polyethylene bags: 1/ 1.5/ 2/ 3/ 5/ 10 kg
Net bags: 5/ 10 kg
Polypropylene bags: 0.5/ 1/ 1.5 kg
Trays: 1 kg
Bulk in crates: 12/ 12.5/ 15/ 20 kg
Optimal storage conditions
Refrigerated between 1 - 4 °C
Note: the carrots are refrigerated at 1°C, when stored during winter
8.
Specific shelf life
Due to life long experience with production of carrots we can say the following concerning
shelf life of carrots:
Depending of the season or period carrots can remain suitable for consumption from 4 weeks
until 3 months when stored in refrigerators (+/- 0.5 - 2°C). When stored above 4°C they
remain suitable for consumption for 2 weeks. Carrots for storage during the winter have a
longer shelf life than early harvested carrots.
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De Kimpe-Cool N.V.
Product specifications carrots
Versie 5
9.
Hoofdstuk
06 Productspecificaties
Paragraaf
6.02 Wortelen
Documentnummer BRC 6.2.1
Consumer target group
All consumers
9.1
-
Known abuse
10.
Relevant law and legislation
Procedure law and legislation (BRC1.1)
11.
Nutritional value
Average nutritional value
Energy
Proteins
Carbohydrates
Starch
Fibre content
Moisture content
Fat content
Minerals
Sodium
Potassium
Iron
Calcium
Phosphor
Magnesium
Zinc
Copper
Vitamins
Provitamin A
Vitamin B1
Vitamin B2
Vitamin C
/ 100 g product
28 kcal / 119 kJ
0.4 g
6.7 g
0.2 g
3.2 g
91 g
<0.1 g
38 mg
233 mg
0.30 mg
30 mg
35 mg
8 mg
0 mg
0 mg
1067 µg
0.04 mg
0.04 mg
4 mg
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Product specifications carrots
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Documentnummer BRC 6.2.1
Physical en chemical characteristics
Specific heat (20°C) / piece
Specific gravity (20°C) / piece
Heat conduction coefficient (20°C)/ piece
Specific gravity (20°C) / bulk
Heat conduction coefficient (20°C) / bulk
Melting point / freezing point (1 bar)
13.
3890 J/(kgK)
1014 kg/m³
0.56 J/(sm²C)
500 kg/m³
0.33 J/(sm²C)
-1.4°C
Extra information
Het dry matter content D.M. (%) is the ratio between the mass of the dried material and the
mass of the fresh material and is calculated as follows:
(Md)
D.M. = ------- x 100
(Mn)
D.M.: Dry Matter content (%)
Md: Mass of the dried sample (g)
Mn: Mass of the fresh sample (g)
The dry matter content of carrots is in general dependent of different factors:
Variety:
- Fast-growing varieties have in general less dry matter than slow-growing varieties
- Type of carrot: for example “Amsterdamse bak” types have a lower dry matter content
than “Flakkeese” types
- The D.M. of certain varieties is also increased through oriented breeding schemes and
results in new varieties
Type of soil:
- Carrots that grow on light (sandy) soils have a lower D.M. than these on heavier soils
(loam and clay)
Fertilizing:
- Heavy fertilized (mostly nitrogen) soils result in a faster growth and a lower D.M. than
less fertilized soils
Cultivation season:
- During a season with enough rain and warmth the D.M. will be lower than during a
dry and cold season
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Product specifications carrots
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Documentnummer BRC 6.2.1
Ripeness of the crops:
- A fully ripe crop has a higher D.M. than a young, early harvested crop. A crop looses
fluids during storage and this also results in a higher D.M.
These factors can influence each other which means these statements aren’t unambiguous
with combination of different factors.
An absolute number of D.M. is always related to the factors that can influence it. To compare
D.M. it is necessary to measure different samples under the same conditions.
It is assumed that ripe carrots have a D.M. between 8.5 and 13.5%.
These advices are based on our best information and experience. We are not responsible for
any consequences due to these advices.
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