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the PROgram supplies its customers with the finest Grade A apples that we can find. All of our apples are carefully inspected throughout the production process to ensure that they meet Grade A standards. Our apples are available in many process and size options for you to choose from. Please take a look below for all of the options.
 
IQF WHOLE, PEELED, CORED APPLES (30 LB CTN)
Description
Frozen whole, peeled and cored apples shall be prepared from sound and properly ripened, Alar-free apples. The fresh apples shall be free of rot, stems, leaves and other foreign material. The fruit shall be thoroughly washed prior to processing. These are peeled, cored, trimmed, sorted, sized, washed adequately, drained, and vacuum processed or dipped. The fruit shall remain in the brine solution for a length of time needed for good penetration, depending on the fruit maturity. The fruit shall be properly drained after brine removal. The fruit shall be thoroughly inspected throughout the production process, to remove all defective pieces. The fruit shall be individually quick frozen (IQF), packaged at 10 degrees
Fahrenheit or below, and stored in a zero degree Fahrenheit or below freezer.
Preservatives and sulfite agents are not allowed. Citric acid, ascorbic acid and calcium chloride are additives used to maintain the product integrity after packaging, and do not have any functional purpose in the finished product, into which the apples are incorporated. Therefore, they are considered incidental additives in the finished product.
This fruit shall have the typical flavor of the apple variety with no off-flavors or odors. The fruit shall not be oxidized or discolored, and shall not possess an orderly firm or soft character.
The IQF frozen apples must be free flowing with no evidence of solidification (blocking) upon receipt.
Regulatory Requirements
All processing must be performed in a sanitary manner, in accordance with the current Good Manufacturing Practice Regulations issued by the Federal Food and Drug Administration. All shipments must conform in every respect to the requirements of the Federal Food, Drug and Cosmetic Act, as amended and regulations, thereof. In addition, all shipments must conform in every respect with the laws and regulations of the individual states and any other government agencies having jurisdiction.
A continuing Food and Drug Guarantee is to be provided by the seller and maintained on permanent file.
General Requirements
The product must be free from all contamination, extraneous material and foreign objects.
All processing shall be performed in a sanitary manner in accordance with the basic sanitary requirements for food plants. The product must perform satisfactorily in production.
Physical Requirements (Finished Size)
- Purchase (Reject) Specification: 2 1/2” diameter - 2 13/16” diameter.
- Only 6% of the fruit will be allowed outside of the 2 1/2” - 2 13/16” range.
- If more than 6% of WPC apples are in non-compliance with this range, the lot will be rejected.
- The apples are measured by passing the vertical axis through USDA approved 2 1/2” round sizing range.
Defects (Based on a 50-apples sample)
| serious defects | | 1 per 100 apples |
| seeds | | 1 per 50 apples |
| broken apples (upon receipt) | | 1 per 150 apples |
| blossom ends | | 1 per 100 apples |
| stem ends | | 1 per 100 apples |
| peel (1/2” sq. area or more) | | 1 per 200 apples |
| pressure test (taken at time of packing) | | 1 per 100 apples |
The supplier must furnish copies of all analysis sheets for all products. This sheet should contain the ascorbic acid analysis of the finished apples, as well as ascorbic, titratable citric acid and salt analysis of the brine, USDA Grading and pressure test.
Composition of Vacuum Solution
| Sodium Chloride | | 0.5% |
| Ascorbic Acid | | 1.0% |
| Citric Acid | | .05% |
| Calcium Chloride | | 0.2% |
| Residual Ascorbic Acid | |
160 mg +/-50 mg (per 100 g of product) |
Microbiological Requirements
| Standard Plate Count | | 20,000/g max |
| Total Coliform | | 20/g max |
| E.coli | | none detectable |
| Coagulase Positive Staphylococci | | none detectable |
| Yeast | | 5,000/g max |
| Mold | | 1,000/g max |
| Salmonella | | negative |
| Other pathogens | | negative |
All chemical and microbiological analyses listed above are conducted in accordance with Official Methods of Analysis as listed by the Association of Official Analytical Chemists (AOAC), the Bacteriological Analytical Manual (BAM) of the Federal Food and Drug Administration, or other recognized
official publications, unless otherwise indicated.
Packaging Requirements
WPC apples are packed in CEW corrugated boxes, no perforations, with polyethylene liners, net weight 30 pounds. Liners should be of sufficient size and length, to allow a generous fold-over top of pack, to provide oxidation. No staples or wire closures are allowed.
Each carton shall be properly labeled in accordance with all Federal labeling requirements. Each container shall be clearly marked with a production lot code. The date of processing shall be indicated by using an open code date, which includes the month, day and year. The apple variety shall be clearly labeled on each carton.
Shipping Requirements
The product shall be shipped in trailers and/or railcars designated for, and dedicated to, the shipment of packaged food products. The transportation vehicle shall be clean and free from evidence of vermin infestation, debris, filth, visible mold, undesirable odors, and residues of toxic chemicals.
Storage & Shelf Life Requirements
The product shall be stored and shipped at zero degrees Fahrenheit or below. The apples shall be shipped in an adequate transportation vehicle, which is fully insulated and equipped with mechanical refrigeration. The product shall be free flowing and show no evidence of thawing and refreezing. The shelf life when stored as required, is 18 months from date of processing.
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IQF SLICED & DICED APPLES (40 LB CTN)
Description
Apple slices and dices shall be prepared from sound and properly ripened, Alar-free apples. The fresh apple shall be free of rot, stems and other foreign materials. The fruit shall be thoroughly washed prior to processing. The fruit is then peeled, cored, trimmed, sliced or diced, sorted, washed, drained and vacuum processed. The fruit shall remain in the vacuum solution for a length of time required for good penetration (length of time depends on fruit maturity) to comply with established residual levels. The fruit shall be properly drained after vacuum processing, to insure slices or dices do not have an excessive coating of vacuum juice solution. The fruit shall be thoroughly inspected throughout the production process, to remove defective pieces to maintain high, Grade A processed fruit. The fruit shall be rapidly handled prior to IQF freezing and packaged promptly after IQF freezing.
Sulfating agents and preservatives are not allowed. Citric acid, erythorbic acid and calcium chloride are additives used to maintain the product integrity after packaging, and do not have any functional purpose in the finished product into which the apples are incorporated. Therefore, they are considered incidental additives in the finished product.
General Requirements
The product will be free from all contamination, extraneous material and foreign objects.
Physical Requirements (Based on a 16 ounce sample) All apple slices and dices shall be USDA Grade A.
Defects
The processed apples shall be USDA (3.5% by weight).
| green peel, red peel & light bruises |
| 2.5% by weight maximum |
seriously damaged:
(blossom end, dark brown bruises or other internal/external discoloration) |
|
1% by weight maximum |
harmless extraneous matter:
(leaves, stems, seeds, cores and portions of cores) |
|
0% by weight maximum |
Carpel Tissue No more than an area of ½ square inch per 16 ounces of fruit.
Size
The apples shall be USDA score 18 minimum. Whole or nearly whole slices shall be 95%-100% by weight, 90% minimum.
Color The apple slices shall be USDA score 18 minimum.
Character
The apple slices or dices shall be USDA score 38 minimum. The apples will not be processed to the point where they would become mushy or soft.
Composition of Vacuum Solution
| Sodium Chloride | | 0.028% |
| Erythorbic Acid | | 0.053% |
| Citric Acid | | 0.028% |
| Calcium Chloride | | 0.019% |
Residual erythorbic acid; 300 mg +/-40 mg (per 100 grams of product)
The supplier has copies of all analysis sheets for all products, available to customers that require such information. This sheet should contain all erythorbic acid analysis and USDA grading.
Microbiological Requirements
| Standard Plate Count | | 5,000/g max |
| Total Coliform | | 20/g max |
| E.coli | | none detectable |
| Coagulase Positive Staphylococci | | none detectable
|
| Yeast | | 1,000/g max |
| Mold | | 1,000/g max |
| Salmonella | | negative |
| Other Pathogens | | negative
|
All chemical and microbiological analyses listed above are conducted in accordance with Official Methods of Analysis as listed in the Bacteriological Analytical Manual (BAM) of the Federal Food and Drug Administration, or other recognized official publication, unless otherwise indicated.
Packaging Requirements
The product shall be packaged in a poly bag (liner low density, 2 ml food grade) lined container of sufficient strength. No staples or wire closures are allowed.
Each container shall be properly labeled in accordance with all Federal labeling requirements. Each container shall be clearly marked with the production lot code, product name, ingredient statement, packer name, packer address and net weight. The date of processing shall be indicated by using an open code date, which includes the month, day and year.
Shipping Requirements
The bill of lading shall contain production lot code and if applicable, the trailer seal number.
Storage and Shelf Life Requirements
The products shall be stored and shipped at zero degrees Fahrenheit or below. The apples shall be shipped in an adequate transportation vehicle, which is fully insulated and equipped with mechanical refrigeration.
The shelf life, when stored as required, is 18 months from date of processing.
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7+1 SLICED APPLES (25 LB CTN)
Description
Apple slices shall be prepared from sound and properly ripened, Alar-free apples. The fresh apples shall be free of rot, stems and other foreign materials. The fruit shall be thoroughly washed prior to processing. The fruit is then peeled, cored, trimmed, sliced, sorted, washed, drained and vacuum processed. The fruit shall remain the the vacuum solution for a length of time required for good penetration (length of time will depend on fruit maturity) to comply with established residual levels. The fruit shall be properly drained after vacuum processing, to ensure the slices do not have an excessive coating of vacuum juice solution. The fruit shall be thoroughly inspected throughout the production process to remove defects and maintain high Grade A processed fruit. The fruit shall be rapidly handled prior to freezing and blast frozen promptly after packing.
Sulfite agents and preservatives are not allowed. Citric acid, ascorbic acid and calcium chloride are additives used to maintain the product integrity after packaging and do not have any functional purpose in the finished product.
General Requirements
The product will be free from all contamination, extraneous material and foreign objects.
Physical Requirements
(Based on a 16 ounce sample)
Apple slices shall be USDA Grade A score, 92 minimum.
Defects
The processed apples shall be USDA score 18 minimum (3.5% by weight).
| green peel, red peel & light bruises |
| 2.5% by weight maximum |
seriously damaged:
(blossom end, dark brown bruises or other internal/external discoloration) |
|
1% by weight maximum |
harmless extraneous matter:
(leaves, stems, seeds, cores and portions of cores) |
|
0% by weight maximum |
Carpel Tissue
Not more than an area of ½ square inch per 16 ounces of fruit.
Size
The apple slices shall be USDA score 18 minimum. Whole or nearly whole slices shall be 95%-100% by weight, 90% minimum.
Color
The apple slices shall be USDA score 18 minimum.
Character
The apple slices shall be USDA score 38 minimum. The apples will not be processed to the point where they would become mushy or soft.
Composition of Vacuum Solution
| Sodium Chloride | | 0.028% |
| Erythorbic Acid | | 0.053% |
| Citric Acid | | 0.028% |
| Calcium Chloride | | 0.019% |
Residual erythorbic acid; 300 mg +/-40 mg (per 100 grams of product)
The supplier has copies of all analysis sheets for all products, available to customers that require such information. This sheet should contain all erythorbic acid analysis and USDA grading.
Microbiological Requirements
| Standard Plate Count | | -- |
| Total Coliform | | 20/g max |
| E.coli | | 10/g max |
| Coagulase Positive Staphylococci | | none detectable
|
| Yeast | | 1,000/g max |
| Mold | | 1,000/g max |
| Salmonella | | negative |
| Other Pathogens | | negative
|
All chemical and microbiological analyses listed above are conducted in accordance with Official Methods of Analysis, as listed in the Bacteriological Analytical Manual (BAM) of the Federal Food and Drug Administration, or other recognized official publication, unless otherwise indicated.
Packaging Requirements
The product shall be packaged in a poly bag (liner low density, 2 ml food grade) lined container of sufficient strength, 25 lb. net pails. No staples or wire closures are allowed.
Each container shall be properly labeled in accordance with all Federal labeling requirements. Each container shall be clearly marked with the production lot code, product name, ingredient statement, packer name, packer address and net weight. The date of processing shall be indicated by using an open code date, which includes the month, day and year.
Storage and Shelf Life Requirements
The products shall be stored and shipped at zero degrees Fahrenheit or below. The apples shall be shipped in an adequate transportation vehicle, which is fully insulated and equipped with mechanical refrigeration.
The shelf life, when stored as required, is 18 months from date of processing.
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