Final kernel product testing
Kernel product specification sheets
Processors must have a product specification sheet for each product sold under the WMO Global
Product Standard which must contain the following:
- Product code
- Product size details
- Description of acceptable taste and aroma
- Maximum acceptable moisture content
- Maximum levels of defective kernel, impacted shell and foreign material
- Maximum microbiological levels for Salmonella, E-coli, Standard Plate Count, Yeasts and Moulds
- Maximum levels for Aflatoxin, Peroxide Value and Free Fatty Acid
- Description of the pack date, shelf-life and/or best before date
- Recommended storage conditions
Reprocessing and blending of finished material
When product is blended from batches of different production dates then the blended lot shall use
the shelf-life of the oldest component.
In order for an extended shelf-life to be claimed, the finished product must be tested and show
chemical and microbiological results consistent with that extended shelf-life.
All production and re-processing activities are to be conducted in a manner which is consistent with
the delivery of high-quality outcomes to customers throughout the supply chain.
Reprocessing and blending of finished material
All finished product must have forward and backwards traceability.
Pasteurisation/ready to eat
If macadamias are sold as ready to eat it is recommended that kernel be pasteurised in a system that
has been validated to provide a 5-log reduction in Salmonella using the Almond Board of California
Guidelines for Process Validation Using Enterococcus faecium NRRL B-235.