IQF whole leaf spinach shall be prepared from fresh, clean, sound spinach by trimming, cleaning, processing, blanching, cooling and 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:

L3-5cm

Microbiological and chemical characteristics

Total count 30℃:          ≤1x105 / g

Total Coliform:           ≤1000 / g

E. Coli:                  ≤10 / g

Yeast:                   ≤1000 / g

Salmonella:              nil

Listeria Monocytogenes    absent/25g

Tolerances /500g

F.M            nil

E.V.M.          nil

Clumps30-50g 3/kg

Clumps (>50g)   nil

Discolored leaves   2/kg

Frangments(<10mm) max. 5%

Stems     max. 15%

Others

Shelf live:          24 month by –18 degrees celsius

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