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Erbavoglio Salad Bio

Category:
Description

Description

Common noun

Erbavoglio

Ingredients

Valerian salad (25%), blond lettuce (15%), red lettuce (15%), red giant (15%), mizuna salad (15%), tatsoi salad (15%)

Conservation

Temperature between 4° and 8° degree

Shelf-life

6+1

sell period

12 months

PRODUCT GROUP

Physical aspect

Tipical of the species

Color

Tipical of the species

Smell

Absence of foreign smell

Foreign body

Absent

Chemical requirement

Residui antiparassitari Reg.CE
834/2007 smei

Heavy metal

Reg. CE N.629/08

PRODUCTION PROCESS

Phases description

Control process

Receipt raw material

Control acceptance MP

Stock refridge cell

Control cell temperature

Clean

Control MP

MP Selection

Selection to find CE

Washing

Control washing water

Drying

Control drying

Packaging

Control metal detector

Stamping

Control lot/expiry date

Refridge transport

On client charge

PRODUCTION INSPECTION

Raw material

Multiresidual,
Anion,
Heavy metals

Finish product

Commodities control

PACKAGING DETAILS

Packaging

Flow-pack 100gr, film PP with neutral label

CODIFICATION LOT PRODUCTION

Lot code

Internal ortobellina code

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