FROZEN SQUASH
Description
Frozen squash is the product prepared from clean, sound, properly matured, golden fleshed, firm shelled, sweet varieties of Hubbard, or other approved squash. The squash is washed, stemmed, cut, steamed and pulped, properly sieved and finished, in accordance with Good Manufacturing Practices. It is then packed into clean, approved containers and frozen.
Analytical Tests
| Solids | 9.0% or better |
| Sugar Solids | 5.0% or better |
| Consistency | USDA-A |
| Finish | USDA-A |
| Defects | USDA-A |
| Color | 100//g |
Microbiological Requirements
| Standard Plate Count | 10,000/g max |
| Coliform | 100/g max |
| E.coli | negative |
| Staphylococci Coagulase + | negative |
| Salmonella | negative |
| Yeast & Mold | 100/g max |
Organoleptic
Possesses a typical flavor of cooked squash. No off-flavors or odors. The weel-mixed squash shall possess a bright, uniform, orange-yellow color, typical of the well-matured variety used.
Packaging
Packed 28 lbs net weight in poly-lined plastic buckets or new or reused, slip-cover tins. Each pallet of containers must have label identification that indicates manufacturing date and net weight.
Storage & Shelf Life Store at zero degrees Fahrenheit for up to 18 months.
Government
All deliveries shall conform to provisions of the Federal Food, Drug and Cosmetic Act, as amended.
Ingredient Declaration Squash
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