QUICK FROZEN CAULIFLOWER​ codex

Description

·       Quick Frozen Cauliflower Is The Product Prepared From Fresh, Clean, Sound Heads Of The Cauliflower Plant Conforming To The Characteristics Of The Species Brassica Oleracea L. Var. Botrytis L., Which Heads May Be Trimmed And Separated Into Parts, And Which Are Washed And Sufficiently Blanched To Ensure Stability Of Colour And Flavour During Normal Marketing Cycles.

·       Quick Frozen Cauliflower Is The Product Subjected To A Freezing Process In Appropriate Equipment And Complying With The Conditions Laid Down Hereafter. This Freezing Operation Shall Be Carried Out In Such A Way That The Range Of Temperature Of Maximum Crystallization Is Passed Quickly. The Quick-Freezing Process Shall Not Be Regarded As Complete Unless And Until The Product Temperature Has Reached -18°C (0°F) At The Thermal Centre After Thermal Stabilization.

Handling Practice :-

·       The Product Shall Be Handled Under Such Conditions As Will Maintain The Quality During Transportation, Storage And Distribution Up To And Including The Time Of Final Sale. It Is Recommended That During Storage, Transportation, Distribution And Retail, The Product Be Handled In Accordance With The Provisions In The Code Of Practice For The Processing And Handling Of Quick Frozen Foods (Cxc 8-1976).

Style :-

·       Whole – The Whole, Intact Head, Which Is Trimmed At The Base And Which May Have Attached Small, Tender, Modified Leaves.

·       Split – The Whole Head, Cut Vertically Into Two Or More Sections.

·       Florets 1- Segments Of The Head, Which May Have A Portion Of The Secondary Stem Attached, Measuring At Least 12 Mm Across The Top In The Greatest Dimension. A Maximum Tolerance Of 20 Percent M/M Is Permitted For Units In Which The Greatest Dimension Across The Floret Is More Than 5 Mm And Less Than 12 Mm. Small, Tender Modified Leaves May Be Present Or Attached To The Units.

Other Styles :-

·       Is Sufficiently Distinctive From Other Forms Of Presentation Laid Down In This Standard;

·       Meets All Other Requirements Of This Standard;

·       Is Adequately Described On The Label To Avoid Confusing Or Misleading The Consumer.

Essential Composition And Quality Factors

·       Salt (Sodium Chloride)

·       Condiments, Such As Spices And Herbs.

General Requirements :-

·       Of Reasonably Uniform White To Dark Cream Colour Over The Tops Of The Units Which May Be Slightly Dull And Have A Tinge Of Green, Yellow Or Pink. The Stem Or Branch Portions May Be Light Green Or Have A Tinge Of Blue;

·       Free From Foreign Flavour Or Odour, Taking Into Consideration Any Added Optional Ingredients;

·       Clean, Free From Sand, Grit And Other Foreign Material; And With Respect To Visual Defects Or Other Defects Subject To A Tolerance Shall Be: 

·       Reasonably Free From Discoloured Areas Confined Essentially To The Surface;

·       Reasonably Free From Damaged Or Blemished Areas;

·       Reasonably Free From Fibrous Stems;

·       Reasonably Free From Poorly Trimmed Units;

·       Reasonably Free From Fragments;

·       Reasonably Compact And Reasonably Well-Developed;

·       Reasonably Free From Coarse Green Leaves;

·       Practically Free From Loose Stems.

Definition Of Visual Defects :-

·       Discolouration – Grey, Brown, Green Or Similar Discolouration Confined Essentially To The Flower Surface Of The Unit And Which Materially Detracts From The Appearance Of The Product. Branches Or Stems With A Bluish Or Greenish Tinge Are Not Be Considered As Discoloured.

·       Light – The Discolouration Disappears Almost Entirely Upon Cooking. 

·       Dark – The Discolouration Does Not Disappear Upon Cooking. 

Blemished – A Unit Affected By Pathological Or Insect Injury, And Which May Extend Into The Cauliflower.

·       Minor – The Appearance Of The Unit Is Only Slightly Affected.

·       Major – The Appearance Of The Unit Is Materially Affected. 

·       Serious – He Appearance Of The Unit Is Objectionably Affected To Such An Extent That It Would Customarily Be Discarded Under Normal Culinary Preparation. 

Mechanically Damaged :-

·       Major – A Unit In Which More Than 50 Percent Of The Curd Has Been Mechanically Damaged Or Is Missing (For Spit And Floret Styles) 

·       Major – A Unit In Which More Than 25 Percent Of The Curd Has Been Mechanically Damaged Or Is Missing (For Whole Style). 

Fibrous :-

·       Major – A Unit Which Possesses Tough Fibres That Are Quite Noticeable And Materially Affect The Eating Quality. 

·       Serious  – A Unit Which Possesses Tough Fibres That Are Objectionable And Of Such Nature That It Would Be Customarily Discarded. 

·       Poorly Trimmed – A Unit Which Has Deep-Knife Gouges Or A Ragged Appearance.

·       Leaves – Coarse Green Leaves Or Parts Thereof Whether Or Not Attached To The Unit.

·       Fragments – Portions Of The Floret 5 Mm Or Less Across The Greatest Dimension. 

·       Not Compact – A Unit In Which The Florets Are Spreading, Or The Flowerhead Has A “Ricey” Appearance Or The Flowerhead Is Very Soft Or Mushy.

·       Loose Stem – Each Piece Of Stem Exceeding 2.5 Cm In Length Detached From A Cauliflower Unit.

Standard Sample Size :-

·       Whole Style – The Minimum Number Of Heads Weighing In Total At Least 500 Grammes.

·       Split Sections – 500 Grammes

·       Florets – 500 Grammes

·       Other Styles – 500 Grammes

Food Additives

·       Citric Acid Or Malic Acid, As Processing Aids For Use In The Blanching Or Cooling Water In Accordance With Gmp.

·       General Standard For Food Additives (Cxs 192-1995) Shall Apply.

Hygiene

·       It Is Recommended That The Product Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (Cxc 1-1969), And Other Codes Of Practice Recommended By The Codex Alimentarius Commission Which Are Relevant To This Product.

·       To The Extent Possible In Good Manufacturing Practice, The Product Shall Be Free From Objectionable Matter.

When Tested By Appropriate Methods Of Sampling And Examination, The Product:

·       Shall Be Free From Microorganisms In Amounts Which May Represent A Hazard To Health;

·       Shall Be Free From Parasites Which May Represent A Hazard To Health; 

·       Shall Not Contain Any Substance Originating From Microorganisms In Amounts Which May Represent A Hazard To Health.

Labelling

·       In Addition To The Requirements Of The General Standard For The Labelling Of Prepackaged Foods (Cxs 1-1985), The Following Specific Provisions Apply:

If A Term Designating The Size Of The Florets Is Used:

·       The Words “Large Florets” Or “Small Florets” As Appropriate, 

·       By A Correct Representation On The Label Of The Size Range To Which The Florets Predominantly Conform,

·       The Customary Method Of Declaring Size In The Country In Which The Product Is Sold.

Additional Requirements :-

·       The Packages Shall Bear Clear Directions For Keeping From The Time They Are Purchased From The Retailer To The Time Of Their Use, As Well As Directions For Cooking.

Packaging

·       Protect The Organoleptic And Quality Characteristics Of The Product;

·       Protect The Product From Microbiological And Other Contamination;

·       Protect The Product From Dehydration And, Where Appropriate, Leakage As Far As Technologically Practicable, 

·       Not Pass On To The Product Any Odour, Taste, Colour Or Other Foreign Characteristics Throughout The Processing (Where Applicable) And Distribution Of The Product Up To The Time Of Final Sale.

Methods Of Analysis And Sampling

·       For Checking The Compliance With This Standard, The Methods Of Analysis And Sampling Contained In The Recommended Methods Of Analysis And Sampling (Cxs 234-1999) Relevant To The Provisions In This Standard Shall Be Used.