BQF Spinach portion shall be prepared from fresh, clean, sound whole leaf spinach by cleaning, processing, cutting, blanching, cooling and block freezing in accordance with good commercial practice.

Sensory analysis

Appearance / Color:     Good, bright green to dark green

Smell:                 typical

Taste:                 typical

Consistency:           Firm but tender

Specification/size

Weight per portion: 40-45g

Leaf size range: L1-1.5cmmin. 70% leaf, max. 30% stems

Dimension of the portion: W: 4.5cm, L: 6cm, H: 2.5cm.

Microbiological and chemical characteristics

Whole leaf, length not less than 5cm

Stem attached on leaf: not more than 3cm

Tolerances /500g

Total count 30℃:          ≤1x105 / g

Total Coliform:           ≤1000 / g

E. Coli:                  ≤10 / g

Yeast:                   ≤1000 / g

Salmonella:              nil

Listeria Monocytogenes    absent/25g

F.M            nil

E.V.M.          nil

Block frozen (more than 5 whole leaves)     Max. 5%

L<5cm (after defrosting) Max. 5%

Others

Shelf live:          24 month by –18 degrees celsius

Freezing:           I.Q.F. –40 degrees Celsius