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MF PRODUCTSPECIFICATIONS
| Product | Kai Choi | ||
| Prescriptions presentations/ product quality | |||
| Uniformity | The content of the packaging must be uniform concerning: | ||
| – | origin | ||
| – | quality | ||
| – | size | ||
| Representative | The visible part of the content of each packing unit should be | ||
| representative. | |||
| Size | N.A. | ||
| Product quality | Intact – minimum damage to the leaves | ||
| No bacterial spots or signs of fungus | |||
| Free of abnormal external humidity | |||
| Free of parasites | |||
| Packing material should be correct, intact and clean. | |||
| No foreign substances in the packing unit, low residue of forest land. | |||
| GMO | MF guarantees that the product is not genetically modified. | ||
| Product prescriptions | |||
| Origin | Nederland, Spanje | ||
| Class | Class I | ||
| Official control mark | N.A | ||
| Use by / best before | Client specific | ||
| Packing | |||
| Identification | Pallet label / label | ||
| Packing possibilities | Client specific | ||
| Traceability | Intern at MF | ||
| Temperature of delivery | < 7 °C | ||
| Microbiological properties at delivery | |||
| Pathogens | E.coli: max. 100 CFU/g | ||
| Salmonella: absent in 25g | |||
| Coag. Pos. Staphylococcus < 100 CFU/g | |||
| Listeria monocytogenes < 100 CFU/g | |||
Legal demands (all products measure up to these standards)
Regulation (EG) 852/2004 concerning food hygiene
Regulation (EG) 2073/2005 concerning microbiological criteria
Regulation (EG) 396/2005 concerning pesticiden
Regulation (EG) 1881/2006 concerning specific contaminants
Regulation (EG) 1935/2004 concerning materials destined to make contact with food
Regulation (EG) 2218/89 concerning maximum levels for certain contaminants in foodstuffs
Allergen information:
Legal allergens:
| Component | Present | |||||||
| 1 | Gluten | No | ||||||
| 2 | Crustaceans | No | ||||||
| 3 | Eggs | No | ||||||
| 4 | Fish | No | ||||||
| 5 | Peanuts | No | ||||||
| 6 | Soybeans | No | ||||||
| 7 | Milk | No | ||||||
| 8 | Almonds | No | ||||||
| 9 | Celery | No | ||||||
| 10 | Mustard | No | ||||||
| 11 | Sesame seeds | No | ||||||
| 12 | Sulphur dioxide and | No | ||||||
| sulphites | ||||||||
| 13 | Lupin | No | ||||||
| 14 | Molluscs | No | ||||||
| Additional allergens: | ||||||||
| Component | Present | |||||||
| 15 | Lactose | No | ||||||
| 16 | Cocoa | No | ||||||
| 17 | Glutamate | No | ||||||
| 18 | Chicken meat | No | ||||||
| 19 | Coriander | No | ||||||
| 20 | Maize | No | ||||||
| 21 | Legume | No | ||||||
| 22 | Beef | No | ||||||
| 23 | Pork | No | ||||||
| 24 | Carrot | No | ||||||
| Nutritional values per 225 gram: | ||||||||
| Kai Choi | ||||||||
| Energy | 100,50 kJ / 24 kcal | |||||||
| Fats | 0,0 g | |||||||
| Of which saturated fatty acids | 0,0 g | |||||||
| Carbohydrates | 5,0 g | |||||||
| Of which sugars | 0,0 g | |||||||
| Fiber | 2,0 g | |||||||
| Protein | 2,0 g | |||||||
| Salt | 0,0 g | |||||||