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A brief guide to the quality standards expected for the supply of red onions. We provide the basic food standards and the key fresh produce quality criteria for this product as part of a series of articles on fresh produce quality standards.
Please be aware that these specifications only reflect what we consider to be well established industry standards, commonly held knowledge and our own expertise in having conducted thousands of food quality inspections over the past 20 years. If we have made any direct reference to another source it will be referenced clearly.
Minimum diameter 60mm.
We break quality defects typically into major and minor categories, with no tolerance recommended for the former, and a small tolerance recommended in the latter. This would typically be in the region of 5% - 10% of a pack by either weight or count.
Storage temperatures for this product are usually between 0°- 4°C
It should be noted here, that in most mixed product distribution scenarios, red onion along with most other fresh produce is grouped into the chilled storage and distribution network which would be expected to run below 6C.
Please note these specifications are for informational use only, if you would like a detailed specification or comprehensive list of fresh produce specifications preparing, do not hesitate to contact us on 01208 895370.