干了的茄子

Prodcut Specification Description Manufacturing technique: check&material --- meterial selection --- washing --- trimming --- washing --- cutting --- air fried ---sorting(color sorting machine & X-ray sorting machine) --- metal detector --- packing --- inspection --- store I. Physical: • Origin China • Color • Dimension • Shape • Sense Normal taste, no rotten etc. • None of foreign bodies,impurity II. Chemical: • Moisture 8% maximum • Ash content 8% maximum III. Microbiological: • Aerobic Plate Count 100,000/g maximum • Coliform 30/g maximum • E. coli Negative/g IV. Ingredients: • V. Cleanliness: • Infestation Negative (No Stored-Product Type Insects, Larva, or Fragments) • Metal Negative for ferrous and non-ferrous metal VI. Storage: • Storage Store in sealed cartons in a cool, dry location • Shelf Life twelve months from date of manufacture when stored under the above conditions VII. Identification: Each package shall be clearly marked with the supplier name and address, product name, net weight, product code, production lot number, production date, CIQ number and country of origin . VIII. Quality Control: • Kosher • HACCP • ISO 9001 ISO 22000