CODEX STAN 114-1981 Standard for Quick Frozen French Fried Potatoes
1. SCOPE
This standard shall apply to quick frozen French fried potatoes which have been prepared from tubers of the species Solanum tuberosum L. and offered for direct consumption without further processing except for repacking if required.
2. DESCRIPTION
2.1 Product Definition
Quick frozen French fried potatoes is the product prepared from clean, mature, sound tubers of the potato plant conforming to the characteristics of the species Solanum tuberosum L. Such tubers shall have been sorted, washed, peeled, cut into strips, and treated as necessary to achieve satisfactory colour and fried in edible oil or fat. The treatment and frying operations shall be sufficient to ensure adequate stability of colour and flavour during normal marketing cycles.
2.2 Process Definition
2.2.1 Quick frozen French fried potatoes is the product subjected to a freezing process in appropriate equipment and complying with the conditions laid down hereafter. The freezing operation shall be carried out in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -18oC (0oF) at the thermal centre after thermal stabilization.
2.2.2 The recognized practice of repacking quick frozen foods under controlled conditions is permitted.
2.3 Handling Practice
The product shall be handled under such conditions as will maintain the quality during transportation, storage and distribution up to and including the time of final sale. It is recommended that the product be handled in accordance with the provisions in the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP 8-1976).
2.4 Presentation
2.4.1 Styles
The styles of the product shall be determined by the nature of the surface and the nature of the cross section.
2.4.1.1 Nature of the Surface
The product shall be presented in one of the following styles:
(a) Straight cut - strips of potato with practically parallel sides and with smooth surfaces.
(b) Crinkle cut - strips of potato with practically parallel sides and in which two or more sides have a corrugated surface.
