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    Ardei Jalapen

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    puiaoanamk
    This document provides specifications for jalapeno hot peppers exported from Turkey, including: - Product description, ingredients, biological/physical/chemical properties, shelf life, origin, target consumer, packaging, storage, nutritional values, and applicable Turkish food regulations. - Jalapeno peppers are sliced, cubed or whole after fermentation in water, salt, vinegar and other ingredients. They must meet standards for color, taste, texture, slice thickness, salt content, acidity, and microbiological limits.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Ardei Jalapen

    Uploaded by

    puiaoanamk
    26 views2 pages
    This document provides specifications for jalapeno hot peppers exported from Turkey, including: - Product description, ingredients, biological/physical/chemical properties, shelf life, origin, target consumer, packaging, storage, nutritional values, and applicable Turkish food regulations. - Jalapeno peppers are sliced, cubed or whole after fermentation in water, salt, vinegar and other ingredients. They must meet standards for color, taste, texture, slice thickness, salt content, acidity, and microbiological limits.

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    Original Title

    ARDEI JALAPEN

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    This document provides specifications for jalapeno hot peppers exported from Turkey, including: - Product description, ingredients, biological/physical/chemical properties, shelf life, origin, target consumer, packaging, storage, nutritional values, and applicable Turkish food regulations. - Jalapeno peppers are sliced, cubed or whole after fermentation in water, salt, vinegar and other ingredients. They must meet standards for color, taste, texture, slice thickness, salt content, acidity, and microbiological limits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    26 views2 pages

    Ardei Jalapen

    Uploaded by

    puiaoanamk
    This document provides specifications for jalapeno hot peppers exported from Turkey, including: - Product description, ingredients, biological/physical/chemical properties, shelf life, origin, target consumer, packaging, storage, nutritional values, and applicable Turkish food regulations. - Jalapeno peppers are sliced, cubed or whole after fermentation in water, salt, vinegar and other ingredients. They must meet standards for color, taste, texture, slice thickness, salt content, acidity, and microbiological limits.

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    Document No KS.S.

    120
    JALAPENO HOT PEPPER (EXPORT) Release Date 15.07.2003
    SPECIFICATION
    Revision No/Date 16/30.06.2020

    Product Description: Jalapeno pepper is a product obtained by slicing, cube


    cutting or whole packaging after fermentation.

    Ingredients: Jalapeno pepper, water, salt, vinegar, stabilizer (calcium


    chloride), preservative (potassium sorbate), colorant
    (riboflavine).

    Biological, Physical and Chemical Colour : Characteristic colour, green


    Properties: Flavor/Taste : Characteristic taste, hot
    Texture : Crispy
    Slice Thickness : 0,4 – 0,7 cm
    For cube cutting:
    4*4*4 mm or 6*6*6 mm
    Salt* : 4,5 % ± 1
    Acid : 1,90 % ± 0,2

    Total aerobic count : <10³ cfu/g


    Yeast & mold : <10² cfu/g
    Salmonella : 0 / 25 g/ml
    Listeria : 0 g/ml

    Allergen Warning: None

    Shelf life: 18 months in pouches. 24 months in jars if it is unopened.


    In brine at ambient temperature after opening - 7 days
    In refrigerator after opening - 1 month

    Origin: Turkey

    Target Consumer: Public consumption

    Packaging & Labelling: Glass/Pet jar or bag in box (PET/PE/OPA bags in box) or
    bulk dispatched in plastic drums.
    Glass/Pet jars are labeled in accordance with labeling
    declaration.
    Labeling issues are governed by communiqué on Rules for
    General Labelling and Nutritional Labelling on Foodstuffs.
    Label that gives the information of ingredients and product
    weight is sticked on to the bulk dispatched in plastic drums.

    Storage and Handling: Should be stored in cool place and kept away from sunlight.
    PREPARED APPROVED

    1/2
    Unsigned documents taken as output are uncontrolled copies.
    Document No KS.S.120
    JALAPENO HOT PEPPER (EXPORT) Release Date 15.07.2003
    SPECIFICATION
    Revision No/Date 16/30.06.2020

    Refrigerate after opening.

    Preparation or handling before Suitable for direct usage.


    useage:

    Energy (kJ/kcal) 77,15 / 28,2


    Nutrirional Values (per 100 g): Protein (g) 0
    Carbohydrates (g) 4,19
    - Of which sugars (g) 0
    Total Fats (g) 0,16
    - Of which saturated fats (g) 0,04
    Salt (g) 5,86

    Regulations and Legislations:


    • Turkish Food Codex Microbiological Criteria
    Regulation (2018/8)
    • Turkish Food Codex Contaminants Regulation
    (2013/1)
    • Turkish Food Codex Regulation on Maximum Residue
    Limits of Pesticides (2016/12)
    • Turkish Food Codex Food Additives Regulation
    (2019/2)
    • Turkish Food Codex Food Labeling and Consumer
    Information Regulation (2017/1)
    • Regulation on Water for Human Consumption
    (2016/11)
    • Turkish Food Codex Regulation on Substances and
    Materials that Come into Contact with Food (l) (2019/2)
    • Turkish Food Codex Communiqué on Plastic
    Substances and Materials that Contact Them
    (Communiqué No: 2019/44)
    • Turkish Food Codex Communiqué on the List of Food
    Equivalents Used in the Migration Testing of the
    Components of Plastic Items and Materials that Come
    into Contact with Food (Communiqué no: 2019/43)
    • Regulation on Genetically Modified Organizations and
    Products (2014/9)

    * As CaCl₂ misleads salt analysis, it is the limit attained by subtracting 1 % from the result of salt
    analysis.
    Unsigned documents are non-controlled and will not be automatically replaced when changed.
    Please contact us for the latest version of this document or further information.

    PREPARED APPROVED

    2/2
    Unsigned documents taken as output are uncontrolled copies.

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