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Specifications: Name of Item: Category: Fresh Produce Quality Assessment Criteria Accept Reject

PUR-SPEC-62 provides specifications for assessing the quality and safety of asparagus (green) produce. Acceptable asparagus must have glossy green spears grading to light green at the base with minimal white, along with densely packed purplish leaflets at the tip. It should snap easily when bent, have no foreign smells or tastes, defects, or excessive soil. Asparagus must be transported and stored in clean, covered vehicles between 0-5 degrees Celsius. All chemicals used must be approved and the product must be grown and packed under a certified food safety program recognized by Ghanaian authorities.

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Carrie Anne Pels
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68 views1 page

Specifications: Name of Item: Category: Fresh Produce Quality Assessment Criteria Accept Reject

PUR-SPEC-62 provides specifications for assessing the quality and safety of asparagus (green) produce. Acceptable asparagus must have glossy green spears grading to light green at the base with minimal white, along with densely packed purplish leaflets at the tip. It should snap easily when bent, have no foreign smells or tastes, defects, or excessive soil. Asparagus must be transported and stored in clean, covered vehicles between 0-5 degrees Celsius. All chemicals used must be approved and the product must be grown and packed under a certified food safety program recognized by Ghanaian authorities.

Uploaded by

Carrie Anne Pels
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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PUR-SPEC-62

Name of Item: Asparagus (Green)


Category: Fresh Produce
Quality Assessment Criteria

Accept Complies fully to specification or only minor defects


Reject Substandard and does not comply with specification

Specifications
Visual Appearance Glossy bloom, bright green spears grading to light green at base with minimal white on the butt
Purplish leaflets densely packed at tip
Fleshy spears with clean cut base; free from foreign matter
Sensory Crisp, juicy spears, which snap easily when bent
It should have no foreign “off” smells and tastes
Defects There should be no evidence of live insects, pests, bacterial or fungal rots
There should be no deep splits, holes, cuts, tip breakage or deep bruises through spears
It should not have excessive soil deposits
It should be void of shrivelled skin and discoloured tips (dehydration); open leaflets at the tip and soft water soaked lesions
Packaging The package must be made from food grade materials
It must be washable, well ventilated and protect the produce from mechanical damage
Transportation The product must be transported in a covered, clean and palletized vehicle; No Taxis Allowed
Refrigerated vans should have a temperature ≤ 5°C; otherwise, temperature should be ambient
Physical All pre-harvest and post-harvest chemicals must be registered and approved for use in accordance with regulations from
the Environmental Protection Agency and Ghana Standards Authority
Contaminants/Residue

Food Safety Requirements The product must be supplied and delivered from trusted sources
It must be grown and packed under an approved and certified Food Safety Based Program recognized by the Ghana
Standards Authority (GSA), Food and Drugs Board (FDB), Accra Metropolitan Assembly (AMA) or other Local Authority
It must satisfy all microbiological criteria prescribed by the Ghana Standards Authority

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REV:00 02/02/2017

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