Ft 083 04 processed chicken feets-mr
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We are now providing CHICKEN FEETS for some countries in the world and we like to introduce you our product because we have the best quality and the best prices. Someone interested in this business?
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Ft 083 04 processed chicken feets-mr
- 1. Technic Specification PROCESSED CHICKEN FEETS FT 083-04 2012.05.16 IS NOT GUARANTEED THE UPDATE THIS DOCUMENT AFTER YOUR IMPRESSION Page 1 de 3 1. PRODUCT NAME Processed chicken feets 2. DESCRIPTION The processed chicken feets are a produtc resulting from the chicken cutting, obtained by separating of the leg and feet at theire joint. The, the chicken feets are boiled, processed and selected. 3. COMmERCIAL BRAND Lusiaves 4. INGREDIENTS (IF APPLICÁBLE) Not applicable 5. NUTRICIONAL VALUES (100g PRODUCT AVERAGE –UNDER APPLICABLE LAW) Nutricional Values 100g product portion Energetic Value(kcal) ------- ------- Proteins (g) ------- ------- Glicids (g) ------- ------- glicids: sugars (g) ------- ------- Lípids (g) ------- ------- Lipids: Saturates (g) ------- ------- Salt (g) ------- ------- 6. SENSORIAL CHARACTERISTICS Parameters Values Aspect and texture Characteristic Color Characteristic Smell Characteristic Flaivour Characterostic 7. FÍSICO-CHEMICAL CHARACTERISTIQUES Parâmetro Aception Limits pH 6,1 – 6,4 aw 0,88 – 0,98 Nitrats ------- Nitrits ------- Lead 0,10 mg/kg Cádmium 0,050 mg/kg Mercúry ----- Dioxins 1,75 pg PCDD/F-TEQ-OMS/ fats g PCB’s 1,25 pg PCB/F-TEQ-OMS/ fats g phosphats ------- Benzopyrene ------- Histamine ------- Chlorides ------- Sulfates ------- Cítric acid ------- Alcohólic strength ------- Volátile Acidity ------- Total Acidity ------- Sulfites/Sulfur dioxide ------- Cálcium ------- Magnésium ------- Sódium chloride ------- Humidity ------- Antibiótics residues ------- Pesticides ------- Fats ------- Halogéns ------- Total Aflatoxines ------- B1 Aflatoxines ------- A Ocratoxine ------- T-2 e HT-2 Toxins ------- Outhers ------- 7.1 GMO’S Not aplicable TM PDF Editor
- 2. Technic Specification PROCESSED CHICKEN FEETS FT 083-04 2012.05.16 IS NOT GUARANTEED THE UPDATE THIS DOCUMENT AFTER YOUR IMPRESSION Page 2 de 3 7.2 ALERGÉNES Applicable Not applicable Cereals containing glúten X Crustáceans and crustaceans based product X Egss and eggs based products X Fish and fish-based products X Peanuts and peanut-based products X Soy and soy-based products X Milk and milk-based products (including lactose) X Nuts X Celery and celeriac based products X Mustard and mustard-based products X And sesame seeds-based products sesame seeds X Sulfur dioxide and sulphites in concentrations higher than 10 mg / kg or 10 mg / l expressed as SO2 X Others X 8. MICROBIOLÓGICAL CHARACTERISTICS Microrganisms Aception Limits Total Microbyal at 30ºC ≤ 1x10 7 /g Enterobactereaceas couts ≤ 1x10 5 /g coliforms bacteria counts ≤ 1x10 4 /g E.coli count ≤ 1x10 4 /g Staphylococcus coagulase + counts ≤ 1x10 2 /g sulfito - reducers spores pesquise ------- Pesquisa de Esporos de Clostrídios sulfito-redutores Negative 0,01g Salmonella Negative 25g Contagem de Listeria monocytogenes ≤ 1x10 2 /g Pesquisa de Campylobacter Negative 25g Contagem de Bolores e Leveduras ------- Contagem de Clostridium perfringens ------- 9. CALIBRATION (if applicable) Não aplicável. 10. LABELING Sell denomination X Product code X Product code X Packing Tipe X Conservation Instrutions X Date of Minimum Durability Date or limit consumption (a) (b) (c) * - * (a) Consuming preferably before, (b) Best before the end of (c) to consume c) Expire Date X Lot X Marketed by X Ingredients Alergénes Preparation Instrutions X Identification brand/veterinary record X Alimentar Simbol Ponto Verde Silmbol X Ecopoint simbol Other Símbols Protector Athmosfere packing Irradiation (if aplicable) . TM PDF Editor
- 3. TECHNIC SPECIFICATION PROCESSED CHICKEN FEETS FT 083-04 2012.05.16 IS NOT GUARANTEED THE UPDATE THIS DOCUMENT AFTER YOUR IMPRESSION Página 3 de 3 11. CONSUME RECOMENDATIONS a) Target consumer - General Population b) It is advisable to manufacture so that, in the inner reaches a temperature above 70ºC for at least five minutes c) It is recommended that the thawed, slowly at refrigeration temperatures (0-6º), for approximately 40-5 hours (to whole products) and 24 hours ( for packing products). d) Do not handle ready to eat food with utensils used in handling of this product during its preparation. e) Maintain the conditions of conservation, distribution and preparation recommended in the labeling. f) When thawed, not again suffer any kind of freezing. g) After thawing and before use, the product should remain at temperatures between 0ºC to 4ºC within a maximum of 48 hours. 12. APRESENTATION/PACKING Lusiaves code Denomination Tipe/Conserva tion Sell Units Apresentation Pack Material Pack Tipe Units/ Pack Tare Dimentions Net weight Label Bar Code Shelf Life IVADimenti ons Tare EAN GTIN 14 1041025 Bulk Processed chicken feets Fresh kg Primary pack PE Bag 30 600*400*200 15kg 2967603 95602733233052 5 days 6% Secondary pack Box PE Bulk 1 1,4 ou 1,7kg 600x400x200 15kg 75*60 1g 0º a 4ºC Palet Material Box N.º/ Tier Tier N.º Palet Box N.º/Palet Dimentions Gross weight Net weight Polipropileno 8 4 32 1200x800x145 - 480kg 1042006 Bag Processed chicken feets Fresh kg Primary pack PE Bag Bag - 5g 300*400 3,0 kg 75*60 1g 2916099 95602733001910 5 days 6% Secondary pack Box PE Bulk 5 - 600x400x200 15,0 kg 75*60 1g 0º a 4ºC Palet Material Box N.º/ Tier Tier N.º Palet Box N.º/Palet Dimentions Gross weight Net weight Polipropilen - - 32 1200x800x145 - 480 kg 2041001 Bulk Processed chicken feets Frozen kg Primary pack PE baixa densidade Bulk - - 600*400 10,0 kg - - 2934734 95602733020454 540 dias 6% Secondary pack Card Box Bulk 1 450g 560x360x110 10,0 kg - 1g -12º a -18ºC Palet Material Box N.º/ Tier Tier N.º Palet Box N.º/Palet Dimentions Gross weight Net weight wode - - 44 1200x800x145 - 440 kg TM PDF Editor