2. Process of manufacture:
(1) mushroom is clearly washed before frozen and metal detected before packed.
(2) mushroom is inspected manually to remove FM and mouldy ones.
(3) mushroom is individually quick frozen, the core temperate of each mushroom reaches minus 18DC.
(4) mushroom is packed in food grade polylined cartons then removed and stored at minus 18DC.
3. Packaging:
(1) Pack size: normally in 10kg Carton.
(2) Pack type: Export standard outer case, no nails, flaps are to be sealed with self adhesive freezer stable tape, the cartons is waterproof, new polythene food grade liner.
(3) Labeling: Product Description, Country of Origin, Weight, Product Date(dd-mm-yy), Best Before.
4. Storage and shelf life conditions: products must be kept at a temperature of minus 18DC or less to maintain it's required condition and attain a shelf life of 24 months in unopened packs.
5. Physical Description: