Vishaal Natural Food Products (I) Pvt Ltd

Product Specification Doc No: VNFP/PSC/PP

Rev No: IS:03-01
Peri Peri Chillies
Product Name Peri Peri Chillies
Vegetable Size/Type Whole Red/Green chillies of 4 to 7 cms
Can size A10 cans / A2.5 Cans
Cap type Lids - ETP
Red / Green Peri Peri Chillies with Stem, Water, Salt, Spirit Vinegar (Acetic Acid),
Ingredients Cacl2.
Spices - in Gms

NA

Physical Parameters
Net Weight (g) 3100 / 850
Net Drained Weight (g) 1650 / 450
Vacuum ( mm of Hg ) > 50
Head Space (mm) 8 -12

Vegetable Washing,culling & Defect Parameters

Critical Defects Shall be nil (Borer,Flies)
Major Defects % Shall be nil ( Fungus, Rotten, Viral, Broken etc )
Minor Defects % 3.0 max (half Red)
Pesticide residue Should meet - FSSAI requirements
Below Lower Limit Grade %
5.0 max-
Above Upper Limit Grade %
Total Grade Uniformity % 90.00 min
Vegetable washing To be washed with potable water.
Vegetable washing type Brushes washing system with water flow
Vegetable final washing Vegetable shall rinse with potable water.
Glass jars/Cans washing
Nature of washing Mechanical-By Potable water- with pressure nozzles
Metal Detection Parameters
Ferrous 2.0 mm
Non ferrous 2.5 mm
SS 3.0 mm
Chemical Parameters - Finished Products
Acidity 1.5 + 0.2 %
Salinity 2.0 + 0.2 %
Ca+ ion 400 +/- 100 (PPM)
SO2 less than 50ppm
pH <= 3.9
Sensory parameters
Colour Olive Green / Red
Texture Firm
Taste Characteristic Hot
Odour Characteristic
Microbial Parameters
Total plate count NMT 50 cfu/gm
Yeast & Mould NMT 100cfu/gm
E.coli Absent /gm
Shigella Absent /25gm
Salmonella Absent /25gm
Clostridium botulinum Absent /25gm
Vibrio Cholera Absent in 1 gm / ml
Staphylococcus aureus Absent / 25gm
Incubation at 37C for 10 days and 55C for 7days No changes in pH

Flat Sour Organisms Not more than 10000 cfu / gm for those products which have pH less than 5.2
Metal Contaminants
Lead 0.1 mg/kg
Copper Not specified
Arsenic Not specified
Tin 250mg/kg
Cadmium 0.05 mg/kg
Mercury Not specified
Methyl Mercury (Calculated as element) Not specified

Aflatoxin 30 g/kg
Processing - Retorting(Pasteurisation)
Target Temperature 74 degrees Centigrade
Set Time 22 min
Shelf Life
Shelf Life at Room Temp. -Three years from the Date of Production

Once opened the container - transfer the stuff to Glass or food grade Plastic container,Keep in the Refrigerator.

Other any specific requirement

1. The product shall be packed under clean and sanitary conditions and shall comply with the Food and Drug Process Product Regulation for
registered Establishments.

Labeling , Coding and Packing

Label type As per Customer Requirement
DD/MM/YYYY Production date. Best Before + 3years
Coding pattern ,Text and Printing space.
VNFP NNN (BATCH NO)
Carton type 3 ply -with partition - Printed Black on Brown
Carton coding requirements As per Customer Requirement
Loading Floor stacking
Cartons per Laod A10 - 1008 cartons x 6 nos / A2.5 - 1729 Cartons x 12 nos.