Specification Standards
Ensuring Quality, Safety, and Consistency
Specification Standards
Ensuring Quality, Safety, and Consistency
Food specification management can be challenging. It is not enough for companies to have a record of the processes they follow. They should have access to various sources of information – ingredient lists, organic certifications for ingredients, chemical formulas used, details of temperate settings used for heating and cooling, and so on. Only when companies have easy access to such information are they able to exert proper control over food safety and quality.
SPECIFICATIONS ONION KIBBLED/FLAKES/
CHOPPED		 GARLIC FLAKES/
CLOVES		 ONION/GARLIC POWDER/
MINCED/GRANULES
Moisture content 6% Max 6% Max 6% Max
Hot water insoluble 20% Max 20% Max 20% Max
ASH INDISSOLUBLE IN HCL IN% 4% Max 4% Max 4% Max
Major defects 1% Max 1% Max 1% Max
Foreign matter NIL NIL NIL
Coliforms < 100/G < 100/G < 100/G
E.coli NIL NIL NIL
Molds & Yeasts < 1000/G 10/G Onion: < 500/G ; Garlic:159/G
Staph.aureus < 100/G < 100/G < 100/G
B.cereus < 100/G NIL < 100/G
Salmonella NIL/25 G NIL/25 G NIL/25 G
T.P.C. < 300,000/G < 147,853/G Onion: < 300,000/G ; Garlic: < 195,800/G