Certificate of Analysis (COA)
Every shipment from Dinweys includes a Certificate of Analysis with key parameters verified by our QC team. The COA is the official quality clearance document — no product leaves cold storage without a signed QC release.
COA Template
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DINWEYS BIOTECHNOLOGY — CERTIFICATE OF ANALYSIS
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Report No. : COA-{YYYY}-{XXXXX}
Date : {DD/MMM/YYYY}
Lot Code(s): {Lot Code(s)} (max 5 lots per COA)
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PRODUCT INFORMATION
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Product Name : {Product Name}
Product Code : {e.g., SS-7, ST-9, MC-12, CC-10, CF-7}
Cut Size : {e.g., 7×7 mm}
Grade : Grade A
Customer Ref : {PO Number / Customer Order Ref}
Packing : {kg per bag × bags per carton}
Quantity : {kg / MT}
Production Date : {DD/MMM/YYYY}
Expiry Date : {DD/MMM/YYYY} (24 months from production)
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PHYSICAL & CHEMICAL PARAMETERS
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Parameter Value Target Range Method Specification
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Dry Matter (%) {X.X} ≥ 20.0% Gravimetric
(target 22–25%) (AOAC 984.25)
Moisture (%) {X.X} ≤ 75.0% Oven drying
(AOAC 950.46)
Reducing Sugars (%) {X.XX} < 0.25% DNS colorimetric
(GB 5009.7 / AOAC 923.09)
Residual Oil (%) {X.X} ≤ 6.0% Soxhlet extraction
(AOAC 2003.05)
Residual SAPP (%) {X.XX} < 0.05% ICP-OES
(AOAC 984.27)
Acrylamide (µg/kg) {XXX} < 500 LC-MS/MS
(EU 2017/2158 benchmark)
TPM (if par-fried) (%) {X} < 24 Testo 270
Acidity (if par-fried) {X.XX} < 1.0% Titration (AOAC 940.28)
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LENGTH DISTRIBUTION (% by weight)
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Parameter Value Specification Method
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Length > 75 mm (%) {X.X} ≥ 20% (7/9 mm) Sieve / image
≥ 10% (12 mm) analysis
Length > 50 mm (%) {X.X} ≥ 65% (7/9 mm)
≥ 60% (12 mm) |
Length < 25 mm (%) {X.X} ≤ 5% |
Overs (doubles / |
clusters) (%) {X.X} ≤ 2% |
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BLEMISH GRADING (count per kg)
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Category Size Description Value Max Limit
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Critical Light & Dark > 14.3 mm {X} ≤ 2
Major Light 7.9–14.3 mm {X} ≤ 4
Dark 6.3–14.3 mm
Minor Light 4.7–7.9 mm {X} ≤ 20
Dark 3.2–6.3 mm
Uncounted Light < 4.7 mm {X} ≤ 17
Dark < 3.2 mm
*Blemish grading table is for 7mm Shoestring Grade A.
Other sizes refer to size-specific grading limits.*
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MICROBIOLOGICAL PARAMETERS
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Parameter Value Limit Method
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Total Plate Count {X} CFU/g ≤ 10,000 CFU/g GB 4789.2
Staphylococcus aureus {X} CFU/g ≤ 1,000 CFU/g GB 4789.10
Salmonella Negative/25g Absent/25g GB 4789.4
E. coli Negative/g Absent/g GB 4789.3
Yeast & Mould {X} CFU/g ≤ 100 CFU/g GB 4789.15
Listeria monocytogenes Negative/25g Absent/25g GB 4789.30
Coliforms {X} CFU/g ≤ 10 CFU/g GB 4789.3
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SENSORY PARAMETERS
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Parameter Value Reference
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Color (raw) {Golden / Off-spec} Visual reference panel
Color (cooked) {USDA Color 1–4} USDA color chart (Minolta CR-400 L*a*b* optional)
Odor {Clean, potato-like} Sensory panel — 3 trained assessors
Texture (cooked) {Crispy exterior, Sensory panel
tender interior}
Taste {Clean, natural} Sensory panel
Defects {None visible} Visual inspection
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HEAVY METALS (quarterly composite sample)
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Metal Value Limit (GB 2762) Method
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Lead (Pb) {X.XX} ≤ 0.1 mg/kg ICP-MS (GB 5009.268)
Cadmium (Cd) {X.XX} ≤ 0.1 mg/kg ICP-MS (GB 5009.268)
Mercury (Hg) {X.XXX} ≤ 0.01 mg/kg AFS (GB 5009.17)
Arsenic (As) {X.XX} ≤ 0.5 mg/kg ICP-MS (GB 5009.268)
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PESTICIDE RESIDUES (annual multi-residue screening)
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All screened pesticides (≥ 200 compounds per GB 23200.113)
compliant with GB 2763 MRL limits. Screening: LC-MS/MS + GC-MS/MS
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CONTAINER LOADING INFORMATION
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Container Type Net Weight Pallets Cartons
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20′ Reefer {MT} 20 {#}
40′ Reefer {MT} 26 {#}
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RELEASE STATUS
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Qualified by : {Inspector Name} Signature: ___________
Reviewed by : {QC Manager} Signature: ___________
Date Released : {DD/MMM/YYYY}
Release Status : ☑ APPROVED FOR SHIPMENT / ☐ HOLD / ☐ REJECTED
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This Certificate is the property of Dinweys Biotechnology.
Any unauthorized reproduction is prohibited.
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Sampling Plan
Finished Product Sampling
| Standard | Reference | Plan Level | AQL |
| ANSI/ASQ Z1.4-2008 (ISO 2859-1) | Sampling procedures for attributes | Level II, Normal | 2.5% (critical); 4.0% (major); 6.5% (minor) |
Sample Size per Production Lot
| Lot Size (cartons) | Sample Size (cartons) | Accept (Critical) | Reject (Critical) |
| 1–8 | 2 | 0 | 1 |
| 9–15 | 3 | 0 | 1 |
| 16–25 | 5 | 0 | 1 |
| 26–50 | 8 | 0 | 1 |
| 51–90 | 13 | 0 | 1 |
| 91–150 | 20 | 0 | 1 |
| 151–280 | 32 | 1 | 2 |
| 281–500 | 50 | 1 | 2 |
| 501–1200 | 80 | 2 | 3 |
Critical defects have zero-acceptance (c=0) for food safety parameters. Any critical defect = lot rejection.
Microbiological Sampling
| Parameter | Sample per Lot | Pooling |
| Total Plate Count | 5 samples | Not pooled — each tested individually |
| Salmonella | 5 × 25 g composite | Pooled for screening; individual on positive |
| E. coli | 5 samples | Not pooled |
| S. aureus | 5 samples | Not pooled |
| Listeria monocytogenes | 5 × 25 g composite | Pooled for screening; individual on positive |
Container Loading Reference
| Container Type | Net Weight (Standard Pack) | Pallets | Cartons | Pallet Dimensions |
| 20′ Reefer | 10–12 MT | 20 | 200–240 | EUR (1200×800 mm) or ISO (1200×1000 mm) |
| 40′ Reefer | 18–25 MT | 26 | 260–500 | EUR (1200×800 mm) or ISO (1200×1000 mm) |
| 40′ HC (High Cube) Reefer | 22–26 MT | 30 | 300–520 | As above |
Loading weight varies by product cut size (shoestring packs denser than medium cut) and pack format. Always confirm with the logistics team for the specific SKU.
Testing Methods Reference
| Parameter | Primary Method | AOAC / ISO / GB Ref | Alternative Method | Lab Type |
| Dry Matter | Oven drying at 105°C | AOAC 984.25 / ISO 1026 | NIR (calibrated) | On-site |
| Moisture | Oven drying | AOAC 950.46 / GB 5009.3 | — | On-site |
| Reducing Sugars | DNS colorimetric | AOAC 923.09 / GB 5009.7 | HPLC (for confirmation) | On-site |
| Residual Oil | Soxhlet extraction with petroleum ether | AOAC 2003.05 / GB 5009.6 | — | On-site |
| SAPP Residue | ICP-OES | AOAC 984.27 / GB 5009.268 | — | On-site |
| Acrylamide | LC-MS/MS | EU 2017/2158 method | GC-MS (confirmation) | Third-party (annual) |
| TPM | Testo 270 dielectric | — | GC FID (confirmation) | On-site (screening) |
| Heavy Metals | ICP-MS | AOAC 2015.01 / GB 5009.268 | GF-AAS | Third-party (quarterly) |
| Pesticide Residues | LC-MS/MS + GC-MS/MS | GB 23200.113 / EN 15662 | QuEChERS + GC-MS | Third-party (annual) |
| TPC | Pour plate | GB 4789.2 / ISO 4833 | — | On-site micro lab |
| Salmonella | Culture + serology | GB 4789.4 / ISO 6579 | PCR (rapid screen) | On-site micro lab |
| Listeria mono. | Culture | GB 4789.30 / ISO 11290 | VIDAS (AOAC 2017.06) | On-site micro lab |
Retest & Dispute Protocol
| Scenario | Retest Procedure |
| Inconclusive result | Re-test duplicate samples from retained lot (retain sample stored in QC sample archive at −18°C for shelf life + 3 months) |
| Out-of-spec — minor deviation | Re-test 5 additional samples; if all 5 pass → lot released; if ≥ 1 fails → full segregation |
| Out-of-spec — food safety parameter | NO retest. Lot is rejected. CAPA initiated. |
| Customer disputes COA result | 1. Customer and Dinweys QC review sampling procedure, test method, and data |
| 2. If disagreement persists, submit split samples to mutually agreed third-party accredited lab | |
| 3. Third-party result is binding | |
| 4. Cost borne by losing party | |
Release Criteria
| Release Category | Criteria | Authority |
| Full release | All parameters within specification; all food safety results negative | QC Manager |
| Conditional release | All critical parameters pass; minor deviations documented and approved by customer | Approved by customer in writing + QA sign-off |
| HOLD | Awaiting test results (microbiology); hold in quarantine cold storage | QC Inspector |
| Rejected | Any critical parameter out of spec; any food safety positive | Food Safety Team |
Hold and Release Time
| Parameter | Testing Time | Release Gate |
| Physical tests (DM, moisture, length) | 2–4 hours | Same-day release |
| Chemical tests (reducing sugars, oil, SAPP) | 4–8 hours | Same-day release |
| Sensory evaluation | 1 hour (cooked test) | Same-day release |
| Microbiological (TPC, coliforms) | 48 hours | 48-hour hold |
| Salmonella | 48–72 hours (screen); 5–7 days (full confirmation) | Released after negative screen; final confirmation to follow |
| Listeria monocytogenes | 48–72 hours (screen) | Released after negative screen |
Specification Tolerances with Justification
| Parameter | Target | Tolerance | Justification |
| Dry matter | 22–25% | ± 2% (20% min) | Raw potato seasonal variation ± 2% is normal; below 20% DM → soggy fries, excessive oil uptake, higher cost per serving |
| Reducing sugars | < 0.25% | < 0.25% fixed | Above 0.25% → dark brown fries, acrylamide risk exceeding 500 µg/kg EU benchmark |
| Residual oil (par-fried) | 5.9% | 4–6% range | Below 4% → dried-out texture; above 6% → greasy, increased calorie count |
| Length > 75 mm | ≥ 20% (7/9 mm) | Minimum; no upper limit | Customer expectation for long, visually appealing fries. Below 20% → excessive shorts perceived as poor quality. |
| Length < 25 mm | ≤ 5% | Absolute maximum | Shorts are considered scrap; higher levels → poor yield perception, inconsistent cooking |
| SAPP residue | < 0.05% | Absolute maximum | Discoloration control; above 0.05% → bitter aftertaste (phosphate flavor) |
| TPM (fryer oil) | < 24% | Maximum safety limit | Above 24% → polymer buildup on fryer, off-flavors, potential health concern |
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