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    tiara
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    This certificate of analysis provides information on a batch of Dashi seasoning produced on August 23, 2023. It details the product name, ingredients, size, customer, production date, expiration date, delivery date and quantity. Microbiological testing showed a total plate count and Enterobacteriaceae count of less than 10 CFU/g and was negative for Salmonella. The product should be stored at -18°C or below for long-term storage.

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    230823 DASHI

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    This certificate of analysis provides information on a batch of Dashi seasoning produced on August 23, 2023. It details the product name, ingredients, size, customer, production date, expiration date, delivery date and quantity. Microbiological testing showed a total plate count and Enterobacteriaceae count of less than 10 CFU/g and was negative for Salmonella. The product should be stored at -18°C or below for long-term storage.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    12 views4 pages

    Dashi

    Uploaded by

    tiara
    This certificate of analysis provides information on a batch of Dashi seasoning produced on August 23, 2023. It details the product name, ingredients, size, customer, production date, expiration date, delivery date and quantity. Microbiological testing showed a total plate count and Enterobacteriaceae count of less than 10 CFU/g and was negative for Salmonella. The product should be stored at -18°C or below for long-term storage.

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    © All Rights Reserved
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    of 4

    CERTIFICATE OF ANALYSIS

    No:4/0622/QC/PST-COA/ST30

    Product Name : Dashi


    Ingredients : Water, Shoyu Kikoman, Sugar, Katsuobushi, HVP,MSG,
    Preservative (Potassium Sorbate).
    Size : 50 g
    Customer : PT. Citra Dimensi Arthali
    Production Number : 01.11.08.2023
    Expired Date : Febuary 11th 2025
    Delivery Date : Agustus 23th 2023

    Delivery QTY : 240 pcs ( 1 box)

    Long-Term Storage: : The product should be stored at ≤ -18 °C,

    No. PARAMETERS UNITS RESULTS METHOD


    1. Total Plate Count Cfu/g <10 SNI 01-2897-1992 Butir 1.1
    2. Salmonella sp. Per 25 g Negative ISO 6579 : 2002 + cor. 1 : 2004
    3. Enterobacteriaceae Cfu/g <10 MU-04/16 (Pour Plate)

    Prepared by
    CERTIFICATE OF ANALYSIS
    No:4/0622/QC/PST-COA/ST30

    Product Name : Dashi


    Ingredients : Water, Shoyu Kikoman, Sugar, Katsuobushi, HVP,MSG,
    Preservative (Potassium Sorbate).
    Size : 50 g
    Customer : PT. Citra Dimensi Arthali
    Production Number : 01.15.08.2023
    Expired Date : Febuary 15th 2025
    Delivery Date : Agustus 23th 2023

    Delivery QTY : 240 pcs ( 1 box)

    Long-Term Storage: : The product should be stored at ≤ -18 °C,

    No. PARAMETERS UNITS RESULTS METHOD


    1. Total Plate Count Cfu/g <10 SNI 01-2897-1992 Butir 1.1
    2. Salmonella sp. Per 25 g Negative ISO 6579 : 2002 + cor. 1 : 2004
    3. Enterobacteriaceae Cfu/g <10 MU-04/16 (Pour Plate)

    Prepared by
    CERTIFICATE OF ANALYSIS
    No:4/0622/QC/PST-COA/ST30

    Product Name : Dashi


    Ingredients : Water, Shoyu Kikoman, Sugar, Katsuobushi, HVP,MSG,
    Preservative (Potassium Sorbate).
    Size : 50 g
    Customer : PT. Citra Dimensi Arthali
    Production Number : 01.08.08.2023
    Expired Date : Febuary 08th 2025
    Delivery Date : Agustus 23th 2023

    Delivery QTY : 3.600 pcs ( 15 box)

    Long-Term Storage: : The product should be stored at ≤ -18 °C,

    No. PARAMETERS UNITS RESULTS METHOD


    1. Total Plate Count Cfu/g <10 SNI 01-2897-1992 Butir 1.1
    2. Salmonella sp. Per 25 g Negative ISO 6579 : 2002 + cor. 1 : 2004
    3. Enterobacteriaceae Cfu/g <10 MU-04/16 (Pour Plate)

    Prepared by
    CERTIFICATE OF ANALYSIS
    No:4/0622/QC/PST-COA/ST30

    Product Name : Dashi


    Ingredients : Water, Shoyu Kikoman, Sugar, Katsuobushi, HVP,MSG,
    Preservative (Potassium Sorbate).
    Size : 50 g
    Customer : PT. Citra Dimensi Arthali
    Production Number : 01.16.08.2023
    Expired Date : Febuary 16th 2025
    Delivery Date : Agustus 23th 2023

    Delivery QTY : 3.120 pcs ( 13 box)

    Long-Term Storage: : The product should be stored at ≤ -18 °C,

    No. PARAMETERS UNITS RESULTS METHOD


    1. Total Plate Count Cfu/g <10 SNI 01-2897-1992 Butir 1.1
    2. Salmonella sp. Per 25 g Negative ISO 6579 : 2002 + cor. 1 : 2004
    3. Enterobacteriaceae Cfu/g <10 MU-04/16 (Pour Plate)

    Prepared by

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