APRICOT JAM

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OBJET DESCRIPTION
1 Product Name Apricot jam: canned

 
2 Composition Apricot, sugar, pectin, citric acid
3 Biological, chemical and physical characteristics relevant to food safety –        Dry extract: 65% min

–        -pH: 3.2 – 3.4

–        Fruit content: 45% min in accordance with standard NT 52-46 (2011)

–         Mineral impurities: 0.01% by weight max

–         Contaminants:

–        Lead (Pb): 1mg / kg max

–         Tin (Sn): 250mg / kg max

–         Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and 46.01 (2005)

–        Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983)
4 Expected shelf life and storage conditions Optimal use-by date (DLUO):

– 03 years
5 Conditioning Boxes (1/2, 4/4, 5/1)
6 Food safety labeling and / or instructions for handling, preparation and use –        – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.

–        – To  consumed preferably within 3 years from the date of production.

–        – Store away from heat and humidity.
7 Distribution methods Transport at room temperature by internal transport service. (wholesaler, GMS ..).
8 Intended use and destination (user, consumer) Boxes: last consumers consume as it. Any consumer. Once opened, the product should be stored in the refrigerator and consumed promptly.

 

B 26/04/18 Document update in accordance with IFS
A 19/01/09 Document creation
Revision Date Object
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