Whole Dried Red Chili for Cooking Preparation

Specify the whole dried red chili preparation your cooking or hotpot operation will actually receive. Bring complete composition, pod criteria and processing requirements together before agreeing documents and package handling.

Accept the actual cooking ingredient

Obtain a complete ingredient and additive statement for the proposed material. Describe the pod presentation and acceptable stem and seed condition needed by the receiving recipe.

Questions for cooking ingredient acceptance

• Which whole chili and complete formula are proposed?
• Which stem and seed requirements fit the cooking preparation?
• Which physical, sensory and heat criteria apply?
• What actual AD route and further preparation are accepted?
• Which documents and cooler package conditions are relevant?

Assess sensory and process criteria

Use the spicy description with actual sensory acceptance for the supplied preparation. Agree suitable methods and selected-lot evidence for any physical or heat criterion required by that recipe. Establish the supplied material and sampling basis represented by those records before accepting the proposed preparation.

Confirm the actual AD drying, processing and further preparation needed before the intended use. Direct eating is excluded for this ingredient, so the receiving cooking or hotpot operation's preparation must be accepted.

Review records and receiving conditions

Check requested HACCP, QS or Halal documentation for holder, issuer or standard, scope, validity and actual product/process applicability. Identify the material and preparation covered by those records before accepting the procurement condition.

For 24months, establish an agreed cooler-storage temperature with suitable package and receiving conditions. Complete packing discussions after the formula, pod, technical, actual recipe-process and handling brief is settled for the ingredient being purchased.