Specifications for diced blanched potato

Hi every one,

We process 2 potato products here one being a whole baked potato and the other a diced blanched potato. We just went through an SQF audit and we got a minor for not verifying the raw material for our diced product. For our baked potato product we use the USDA grade to verify the raw potatoes but I cannot find any kind of a process grade spec for our diced product. Any suggestions or help would really be appreciated.

William

Assuming you're using the same potatoes for dice, but of a lower grade?  Wouldn't that be your specification?

You won't find a "grade" for diced, you get to set that 

I used to work for a potato processor in a previous job and we produced a similar sounding product, we used the USDA French Fry color chart for this product. We also performed peroxidase test and a 4 hour oxidation test on these products to verify that the enzymes were completely inactive and that the consumer did not receive a product that changed color on them. I am not sure if this is the type of information you were seeking but I hope that it helps. 

We have finished product specification that we run to on the diced, the question the auditor had has to do with SQF code # 2.3.4.3 on our baked potato we use the USDA #1 potato specification and test our raw upon receiving it that it meets those specs. The diced we use process potatoes and that is where I am having trouble finding some kind of spec I can use to verify the raw potatoes for that product

SQF auditor gave you a minor because you didn't have a spec, so just write one that makes sense for this facility

We cook/slice potatoes in house - QC monitors the thickness/size. Use size as a spec. Say the size of the diced potatoes needs to be between such and such thickness to use. That should be on the product spec sheet you receive. Also could say something about color too.