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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 | |||||||