Doküman No SP.

KG-04
GREEN LOMBARDI PEPPER Yayın Tarihi
Revizyon No
01.04.2019
00
SPECIFICATION (WHOLE) Revizyon Tarihi
Sayfa No
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1/3

1. Product information Definition

Product: Fermented Green Pepper in Brine in 220Lt

2019 Summer Crop
Product Description Each Barrels contains 110kg drained pepper
*Please see special notes about drained weight at the end of
specification.

Fermented macedons or yellow peppers are poured into the washing

drum.In the band, the staff takes B peppers ,after filling,
Production Method
weighing,adding brine and labeling, the product is stored. Shipped
according to customer request.
Special Production
It was not exposed to burning sun and heavy rain.
Conditions
Special Pepper Input There are no pesticides for which there is a limit or a prohibition on the
Requirements use of the legislation.
Green Lombardı Pepper, Acetic Acit, Water, Salt, Calcium Chloride,
Ingredient
Citric Acid, Sodium Metabisulfite

2. Sensory Features Definiation

Colour Yellowish to green
Shape Straight ,undamaged
Consumption Method Ready To Eat
Texture Crispy and fruity
Smell Typical ,salty acedic pepper
Taste Flavored,salty ,acedic ,not spicy ,not bitter ,not hot.

3.Physıcal Propertıes:
Features
Miscut / Broken Max %3
Rotten None
Blackened Piece/seed/Offcolour Max %2
Foreign Material None
*Note: The product is considered unsuitable when the mold and the fermented values exceed
the specified limits regardless of the total defect.

4. Kimyasal Özellikler
Özellik Birim Değer Referans (Method)
Acidity % 0,4-1,5 Titration

Salt % 4-9 Titration

SO2 ppm 60-70 Sulphur analyzer

Confirmed By
Food Safety Team Leader
 Doküman No SP.KG-04
GREEN LOMBARDI PEPPER Yayın Tarihi
Revizyon No
01.04.2019
00
SPECIFICATION (WHOLE) Revizyon Tarihi
Sayfa No
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2/3

5. Microbiological Properties
Name Value Reference (Method)
Yeast- Mold(/g) Max<104 Kob/g TS ISO 21527-1

Coliform(/g) Max<10² Kob/sw ISO 4832

E.coli(/g) Negatif Kob/sw ISO 16649-2
Staphyloccocus aeurus Negatif Kob/sw ISO 6888-1

6. Heavy Metal and Pesticide

Turkish Food Codex Regulation on Maximum Residual Limits of Pesticides and Limits specified in
Turkish Food Codex Contaminants Regulation.
EU Pesticide Maximum Residue Limits-EC No: 839/2008 / AB Heavy Metal LexUriServ-EC No 1881-
2006

7. GMO Information
Our products have no Genetically Modified Organisms and are not used.

8. Origin
Pepper is the origin of the turkey.

9. Packaging Specifications
Product Product weight may vary depending on customer demand
Weight The minimum and maximum filling quantity in the product weights, unless otherwise stated,
shall be governed by the Regulation on the Determination of the Net Amount by the Weight
and Volume of Prepackaged Products and of the European Union 76/211 / EEC.

10. Storage Conditions

Storage conditions It should be stored at 10-25 C without exposure to direct sunlight.
Shelf Life Must be consumed within 2 years without opening the mouth

11. Loading and Shipping Features

Loading It is made in pallet or in bulk.
Vehicle Control Before loading, foreign matter, foreign taste-odor, chemical contamination, visual
pollution, dead live pest is checked for the presence of. Cleaning is done as necessary.
Non-compliant vehicles are not loaded.
Vehicle Features Our products are shipped by loading to food containers.

12. Allergen property

The presence of allergens in the Yes( Sodium Metabisulphite)

Confirmed By
Food Safety Team Leader
 Doküman No SP.KG-04
GREEN LOMBARDI PEPPER Yayın Tarihi
Revizyon No
01.04.2019
00
SPECIFICATION (WHOLE) Revizyon Tarihi
Sayfa No
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3/3

product
Allergen Existence on the Same Line Yes( Sodium Metabisulphite)

Allergen Existence in the Same Yes( Sodium Metabisulphite)

Enterprise

17. Designed and Not Designed Use

The product is suitable for direct consumption.

18. Sensitivity of Foreign Item Detection Devices

In our company as a method of foreign substance detection; The products are passed through the
metal detector during filling to the final product packaging.
The sensitivity of our metal detector test kits:
Fe: 4.0mm / Non-Fe: 3.0mm / SS: 4.0mm

19. Special Notes

Method of Weighing Peppers in Barrels :
Peppers are put into plastic crates and waited for a 1 minute before weighing.
*Weights measured by turning barrels up down wont be accepted because of extra weight loose.

Approved by
( Customer s stamp and sign )

Confirmed By
Food Safety Team Leader