タイトルまたは説明
I need to know which from the list is the requirement :
1. Product Cuts and
Specifications
Fresh Frozen YF
Tuna
a. Tuna Saku, CO
Treated or Non Treated, Length*****7cm, Width-
***0cm, Thick*2.**3cm, Individual
Vacuum Pack, Frozen at **5 deg C.
b. Tuna Loins, CO
Treated or Non Treated, Size **8Lbs, Full Loin
cut,
minimum diameter each end 3inches,
Individually Vacuum Pack
c. Tuna Steak, CO
Treated or Non Treated, Size 4oz**2oz,
Individually
Vacuum Pack
d. Tuna Poke Cubes, CO
Treated or Non Treated, Size **1.5cm x **1.5cm,
Vacuum packed in 1lb or
**0g.
e. Tuna Ground, CO
Treated or Non Treated, Mince in a grinding
machine, Vacuum packed in 1lb or
**0g
Fresh Chilled YF Tuna, Shipped via
Air
a. Tuna Saku, Non
Treated, Length*****7cm, Width- ***0cm,
Thick*2.**3cm, Individual Vacuum
Pack, Packed with Gel Ice in a styro
box
b. Tuna Loins, CO
Treated or Non Treated, Size **8Lbs, Full Loin
cut,
minimum diameter each end 3inches,
Individually Vacuum Pack, Packed
with Gel ice in a styro
box
c. Tuna Steak, CO
Treated or Non Treated, Size 4oz**2oz,
Individually
Vacuum Pack, Pack with Gel ice in
a styro box.
2. Cooling
Process:
Frozen in a Spiral Quick Freezer
or Contact Plate
Freezer at **5 to **0 deg C.
Freezing time is 1hour for Quick Freezer
and 4hours in Contact
Plate
3. Shelf
Life:
For Frozen,
****4months at Controlled
temp.,
For Fresh
Chilled- 3days at controlled
Temperature.
4. Technical
Requirements:
HACCP compliance, FSQMS, BRC and
USFDA
approved on Food safety standards
(Micro biological and Chemical)
Hoping to get your prompt Inquiry
| 国: |
Philippines |
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