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.
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