Document No KS.S.
120
JALAPENO HOT PEPPER (EXPORT) Release Date 15.07.2003
SPECIFICATION
Revision No/Date 16/30.06.2020
Product Description: Jalapeno pepper is a product obtained by slicing, cube
cutting or whole packaging after fermentation.
Ingredients: Jalapeno pepper, water, salt, vinegar, stabilizer (calcium
chloride), preservative (potassium sorbate), colorant
(riboflavine).
Biological, Physical and Chemical Colour : Characteristic colour, green
Properties: Flavor/Taste : Characteristic taste, hot
Texture : Crispy
Slice Thickness : 0,4 – 0,7 cm
For cube cutting:
4*4*4 mm or 6*6*6 mm
Salt* : 4,5 % ± 1
Acid : 1,90 % ± 0,2
Total aerobic count : <10³ cfu/g
Yeast & mold : <10² cfu/g
Salmonella : 0 / 25 g/ml
Listeria : 0 g/ml
Allergen Warning: None
Shelf life: 18 months in pouches. 24 months in jars if it is unopened.
In brine at ambient temperature after opening - 7 days
In refrigerator after opening - 1 month
Origin: Turkey
Target Consumer: Public consumption
Packaging & Labelling: Glass/Pet jar or bag in box (PET/PE/OPA bags in box) or
bulk dispatched in plastic drums.
Glass/Pet jars are labeled in accordance with labeling
declaration.
Labeling issues are governed by communiqué on Rules for
General Labelling and Nutritional Labelling on Foodstuffs.
Label that gives the information of ingredients and product
weight is sticked on to the bulk dispatched in plastic drums.
Storage and Handling: Should be stored in cool place and kept away from sunlight.
PREPARED APPROVED
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Unsigned documents taken as output are uncontrolled copies.
Document No KS.S.120
JALAPENO HOT PEPPER (EXPORT) Release Date 15.07.2003
SPECIFICATION
Revision No/Date 16/30.06.2020
Refrigerate after opening.
Preparation or handling before Suitable for direct usage.
useage:
Energy (kJ/kcal) 77,15 / 28,2
Nutrirional Values (per 100 g): Protein (g) 0
Carbohydrates (g) 4,19
- Of which sugars (g) 0
Total Fats (g) 0,16
- Of which saturated fats (g) 0,04
Salt (g) 5,86
Regulations and Legislations:
• Turkish Food Codex Microbiological Criteria
Regulation (2018/8)
• Turkish Food Codex Contaminants Regulation
(2013/1)
• Turkish Food Codex Regulation on Maximum Residue
Limits of Pesticides (2016/12)
• Turkish Food Codex Food Additives Regulation
(2019/2)
• Turkish Food Codex Food Labeling and Consumer
Information Regulation (2017/1)
• Regulation on Water for Human Consumption
(2016/11)
• Turkish Food Codex Regulation on Substances and
Materials that Come into Contact with Food (l) (2019/2)
• Turkish Food Codex Communiqué on Plastic
Substances and Materials that Contact Them
(Communiqué No: 2019/44)
• Turkish Food Codex Communiqué on the List of Food
Equivalents Used in the Migration Testing of the
Components of Plastic Items and Materials that Come
into Contact with Food (Communiqué no: 2019/43)
• Regulation on Genetically Modified Organizations and
Products (2014/9)
* As CaCl₂ misleads salt analysis, it is the limit attained by subtracting 1 % from the result of salt
analysis.
Unsigned documents are non-controlled and will not be automatically replaced when changed.
Please contact us for the latest version of this document or further information.
PREPARED APPROVED
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Unsigned documents taken as output are uncontrolled copies.
